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EJC, which is sponsored by Ecolog, had several competition categories including live, front of house, buffet, display and field. It is renowned in the industry for generating a vibrant and exciting energy that ‘inspired’ visitors and exhibitors alike...

Keira’s story is one of quiet confidence, persistence, and growth. From learning the ropes in Simon Rogan’s kitchens to taking the top spot in one of the most respected competitions in the country, she opens up about what’s changed in the last year...

This year’s line-up brings together respected leaders from across the sector who will help shape the show’s content, highlight key industry conversations and support HRC’s mission to inspire and champion hospitality professionals. The ambassadors are...

Organised by Sodexo and Rational, this year's competition was the most extensive to date, with a total of over 600 Sodexo chefs from 30 countries applying. Twenty-four of these chefs impressed in the preliminary rounds and went on to compete in the...

From 1-12th December, Essential Cuisine will be running daily giveaways on their Instagram page, exclusively for chefs working in professional kitchens. Each day brings a new chance to win exclusive prizes, just follow a few simple steps to enter...

The Wild Harvest Collection has been designed with the ‘UK's most discerning chefs in mind’. The range features ‘exceptional ingredients’ sourced from trusted growers and suppliers across the globe, including Campbell's & Co Smoked Salmon, Urbani...

Sutherland, who are the runner-up in last year’s final, impressed the judging panel with his technical precision, creativity, and execution under pressure, winning Scotland’s most prestigious award for emerging culinary talent. The five finalists...

Drawing on insight from over 200 military personnel, primarily aged 18–24-years-old, the report explores how younger service members are reshaping expectations around institutional catering. With Gen Z now accounting for more than a quarter of UK...

Together they will infuse menus with inspiration drawn from his culinary career; from co-founding and leading Hide in Piccadilly to earning Michelin acclaim in the first six months of opening his restaurant Dabbous. Commenting on the partnership...