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09th Feb 2026
Compass Group claims attracting & nurturing talent is key to success
Our industry is all about people. It is therefore crucial that we continue to attract, nurture and retain talent to make sure we’re always driving forward. To future-proof our industry, we must...
06th Feb 2026
Final call for Craft Guild of Chefs Awards with entry deadline approaching
The reminder follows the recent launch of nominations and the integration of the awards section into the Guild’s main website, making it easier for chefs and industry professionals to submit entries...
06th Feb 2026
HRC unveils Vision Stage line-up featuring Adam Handling & Sally Abé
Built around industry feedback, HRC 2026 is designed to spark real conversation, address the toughest challenges facing the sector and deliver meaningful business connections. The speaker line-up...
06th Feb 2026
Williams launches UK’s first multi-temperature cabinets and counters
The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C. For any chef...
05th Feb 2026
Sodexo marks 60 years with renewed focus on culinary leadership
As Sodexo enters its 60th year, the business is sharpening its focus on what has always been at its heart: food, culinary expertise and the people behind it. For six decades Sodexo has delivered food...
05th Feb 2026
Two-Michelin-Star chef Alex Dilling brings fine dining menu to Searcys
The collaboration marks the launch of Ascend – by Alex Dilling at Horizon 22. This is Horizon 22’s first-ever partnership with a Michelin-starred chef which will run for 12 months, with the potential...
More News
Work-related stress and burnout are costing the UK economy £28bn a year and resulting in 23.3 million sick days a year...
Despite multiple challenges presented by the current trading environment, operators, caterers and chefs have continued to...
The Silo Stages project is designed to accelerate Vacherin’s commitment to reducing food waste across its portfolio. Led by...
The Government will fully fund apprenticeships in small businesses from 1st April by paying the full cost of training for...
It is a competition to find the UK’s best young chef, and Reese emerged victorious after more than 13,000 students from 515...
Back of House (BOH) competitors were tasked with replicating a nutritious and sustainable plant-based main course created by...
Promising a ‘festival of talent’, advice, innovation and networking across three days, here are the top ten reasons to make a...
Kirk headlined an exclusive meat and dairy chef’s demonstration organised by the Agriculture and Horticulture Development...
Alex Angelogiannis of The Glenturret Restaurant by Lalique emerged victorious as the National Chef of the Year winner in what...
The first event, taking place on Tuesday 26th March (during HRC week) at 6pm at Piano Works in London Farringdon, has been...