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Adam Byatt, Kirk Haworth and Josh Eggleton join the Chef Academy to offer fresh inspiration demonstrating BaxterStorey’s commitment to creating the ultimate dining experience for its customers. Byatt, chef patron of Trinity, Upstairs and Bistro Union...

At the same time as 27 hospitality professionals do the real bike ride over the 335km of dessert and mountain terrain in just four days, Aikens and friends will be cycling 4,891km collectively (the distance from London to Jordan) either on a static...

A 20-year lease has now been signed at 27 Bruton Place, covering 3,000 sq. ft over four floors. The restaurants is expected to open in Autumn 2022. Jayasekara said: “It’s been a bit of a roller coaster the past couple of years with Covid, but we’re...

HRC 2020 was one of the last industry trade shows to take place before the March 2020 lockdown and it will be first major trade event to gather the hospitality and foodservice community together in 2022. Rona Annesley, event manager at Montgomery...

The event will be held at the Princess of Shoreditch where executive chef and ACE patron Ruth Hansom heads up the kitchen. The Princess is the only pub in London to have been awarded three AA Rosettes and it has also recently been voted Best Newcomer...

The campaign embraces the Irish Co-Operative’s excellence in dairy farming, high-quality milk from its family farms and creating professional dairy products. The resource includes 15 recipes, each with an Irish twist to ‘make the perfect afternoon...

The Burnt Chef Project was launched in 2019 by Kris Hall after years of watching his friends suffer from the ill-effects of working within the hospitality industry. Tracey Hughes, managing director of Henley Bridge, said: “The hospitality industry is...

Rational is committed to supporting educational initiatives that can provide students with training on its cooking systems to guarantee that they are familiar with the technology that will play a large part in their working life. The competition was...

The recipes are designed to make menus appealing to customers in the run up to Easter and the Spring Bank Holiday as well as helping busy chefs to get the best value from their food budget. The latest set of recipes include Filipino pork belly tocino...