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The three-Michelin- star restaurant has an ‘unmatched reputation’ for creating dramatic, magical and surprising dishes, making it suited to serving a Christmas menu worthy of the season and full of wonderment. For its 30th year The Fat Duck will...

Originally launching in August 2021, 95% of the first two cohorts have now achieved their Senior Culinary Level four Apprenticeship or Operations/Departmental Manager Apprenticeship – with everyone achieving a distinction grade on the Culinary Level...

Emissis announced they will join forces with Univers, pioneers of the world's most comprehensive decarbonisation platform. Managing director of Emissis, Shaun Nugent commented: "We are delighted to partner with Univers because we have a shared...

Carver brings with her over two decades of experience in commercial catering sales, of which the past two years have been spent managing public sector accounts. The move is the latest in the company’s ongoing efforts to grow its footprint across...

The Culinary Association of Wales (CAW), which is organising the three-day Welsh talent and food and drink showcase event ICC Wales, Newport from January 20-22nd , is urging chefs to showcase their skills. All chefs who intend to enter the National...

The organisers say this year’s event promises to be ‘bigger and better than ever’ with activities, promotions and celebrations taking place across the country. This annual event, embraced by communities, retailers, and the public sector alike, is a...

The collaboration brings together Bando Belly’s fusion cuisine with Santa Maria’s range of Korean sauces, seasonings and pastes, which launched into UK foodservice in September. The one-month limited-time offer menu was unveiled during a K-food...

This marks a 'significant expansion' for the renowned Japanese culinary institution, which has been at the forefront of preserving and teaching traditional Japanese cuisine, particularly sushi and washoku, to global audiences. The London branch...