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Implementing new technologies, adding value or focusing on new food trends will all be discussed during the live panel featuring industry experts Doug Fryett (Fryett Consulting Group), Paul Hanniffy (RSCS a Yum! Brands Co-op) and Dirk Friedlein...

The Association of Pastry Chefs (APC) Dessert of the Year competition will challenge chefs to prepare, cook, and present two identical plates of an original dessert suitable for fine dining. The competition, sponsored by Barry Callebaut and Ponthier...

Jones will play a pivotal role in further enhancing Upstairs' culinary offerings while also contributing to the restaurant's expanding consultancy services. He returns to Upstairs, having worked alongside Shepherd from October 2021 to July 2024...

In the latest episode of Chefs on the Pass, Phil Street spoke with culinary legend Steve Munkley. The conversation covers a wide range of topics, from festive family traditions to the ins and outs of Steve’s illustrious career. Here are some of the...

Hennessy joins the hotel from The Ritz London where he was sous chef and brings over ten years’ experience in the industry to the modern European restaurant. During his tenure as sous chef at The Ritz Hotel, he was part of the senior management team...

The like-for-like figure is the Tracker’s highest point since May and is just above Britain’s general rate of inflation. It represents a solid performance for the hospitality sector over the crucial month of December, which brought a surge in...

Symbolically represented by half a plate of fruit and vegetables, the other half of the Planetary Health Diet consists primarily of whole grains, plant protein like beans, lentils, pulses and nuts as well as modest amounts of dairy and small...

Calum, who works at Shrewsbury School for Independents at Sodexo, clinched the title after beating three rival chefs in the final at the Welsh International Culinary Championships (WICC). He will be automatically seeded into the UK semi-final of the...