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Filmed earlier this year across a three-day shoot, the four-part series offers an ‘unprecedented insight’ into the planning, preparation, pressures – and pleasures – of catering for major events. Going behind the scenes from start to finish, the...

With staple products such as meat, potatoes and dairy already recording price increases ‘significantly’ ahead of the headline rate of inflation, operators face the dilemma of whether to raise menu prices for customers already feeling the pinch or try...

The eight-episode series will be hosted by food expert Jesse Burgess, the co-founder and presenter of Topjaw. It follows the fates of elite chefs at some of the world’s most ‘unique and celebrated’ restaurants to determine if they will win, maintain...

The event was organised in collaboration with the National Federation of Fish Friers (NFFF) and brought together leading industry professionals for a day of learning and collaboration. Highlights included a tour of Capital City College Westminster...

The challenge was part of Toque d’Or Grand Finals week (11-15th May), comprising a series of real-life industry challenges focused on sustainability and how hospitality plays an important role in supporting local communities. Throughout the week...

While other universities and colleges have been recognised for their student training kitchens, this is the first time a UK university has received the honour for its own restaurant. The Blue Room aims to serve sustainable food and locally sourced...

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of the industry. The winner of the Public Sector Chef accolade (sponsored by Tugo Food Systems)will be announced at the Craft Guild of...