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05th May 2026
Keira Carolan announced as 2026 William Heptinstall Scholar
Awarded annually, the scholarship was established to support and inspire the next generation of culinary talent by enabling young chefs to expand their knowledge and skills through international...
01st May 2026
Springboard Awards for Excellence celebrates 2026 winners
The sold-out event brought together hospitality operators, suppliers and industry leaders to celebrate excellence across 18 categories, recognising the talent, innovation and dedication driving the...
30th Apr 2026
NCOTY winner Danny Young launches own Dishpatch meal
Head chef at The Torridon in the Scottish Highlands, Danny is one of the UK’s most exciting culinary talents. Recently crowned National Chef of the Year, he has also led The Torridon to its first...
30th Apr 2026
Paulig Pro report finds UK diners shift to bold flavours as global influences rise
Created by Paulig Pro, the study is the first in a bi-annual series exploring how food culture continues to evolve and has been released as part of Paulig’s 150th anniversary. The research draws on...
30th Apr 2026
Delice De France unveils biggest bakery trends with spring/summer range
The launches demonstrate Delice de France’s continued mission to build on its bakery expert status by adding complementary products outside of the category. This year’s catalogue sees Delice launch...
29th Apr 2026
Savoy Educational Trust sets out vision to ‘transform’ hospitality careers by 2030
Alongside the launch of its Vision for 2030, the Trust revealed a refreshed brand identity — a visual expression of its renewed purpose and ambition. The Trust, which exists to empower the next...
More News
The awards were divided into nine categories – eight covering the main free-from sectors (gluten/wheat free, dairy free, egg...
Entrants can take part online www.eggrecipes.co.uk/eggsfactor where they will be asked to explain why they have the 'egg...
The lucky winner picked up a career grant of £1000 a year for the next three years, plus a place on the weeklong Lausanne...
Hospitality Action's northern board and AIB's Manchester hotel's team will be hosting of the industry's hoteliers...
The chefs were given a box of mystery ingredients and had to cook a three-course meal in just minutes in front of a live...
The session, 'HACCP for food service establishments' is being held at the university's new Culinary Arts Studio at Greynore 2...
The bid – co-ordinated by People 1st – will mean that over £100 million of government funding will be moved into developing...
The company has decided to ban all shark products from its portfolio and is making extra efforts to support and promote...
Young people aged between 16 and 24 demonstrated the highest level of awareness, with 33% listing livestock farming as a...