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This event celebrated excellence in gastronomy, mentorship and the ongoing legacy of Auguste Escoffier. The evening began with a welcome speech from Michael Coaker, culinary ambassador for the University of West London. The Disciples of Escoffier is...

Now in its 21st year and founded by chef Michael Caines MBE DL, the competition continues to highlight the very best of the region’s food scene, showcasing the creativity, skill and passion that define the west country’s vibrant food and hospitality...

This latest movement marks the sixth consecutive month of rising wholesale prices for the UK hospitality and foodservice sector, underscoring persistent inflationary pressure across multiple categories. While the Index recorded a smaller month-on...

Over two weeks this October, ambassadors from across the sector delivered workshops, talks and activities designed to bring the world of hospitality to life for secondary school students. In total, campaigners visited 12 schools and met with 975...

The podcast, which was launched in May, aims to promote the importance of supporting British produce within the food service and hospitality sectors while championing sustainable and home-grown ingredients. Hosted by former Craft Guild of Chefs chair...

The competition was stacked full of some of the best gelato chefs across 13 European countries, with 74 gelato chefs competing for a place in the coveted World Final. The World Final, which will take place in 2026, completes a journey that began in...

Drawn from the UK’s best restaurants, hotels, caterers and private members’ clubs, this year’s semi-finalists come from across the British hospitality sector. Now in its 13th year, the Gold Service Scholarship continues to champion the craft of...

The highlight of the three-day event was the opportunity to cook and experiment together. There were participants from Europe, South America and Asia. Rehan Uddin from Great Britain and the renowned chef and TV personality Heaven Delhaye from Brazil...

A chef de partie at a London law firm, his winning dish featured turbot cooked on the bone with a side of leeks glazed in sherry vinegar. Morford’s prize includes a food-focused trip to one of Europe’s culinary hot spots, including visits to multiple...

The report found that while classic dishes such as turkey and gravy remain firm favourites, there is a growing appetite, particularly among younger diners, for menus that ‘reimagine tradition with creative flair’.  Premier Foods included data from a...