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Built around industry feedback, HRC 2026 is designed to spark real conversation, address the toughest challenges facing the sector and deliver meaningful business connections. The speaker line-up includes Adam Handling MBE; Sally Abé; Kate Nicholls...

The Jade MultiTemp range offers caterers a single solution to meet nearly all the specific temperature requirements of different food types, from chill to freeze, from +8°C to - 22°C. For any chef wanting to keep food in top condition, the correct...

Written specifically for chefs working under pressure, the book addresses real-world challenges commercial kitchens face when serving gluten-free diners including, cross-contamination risk, legislative compliance, menu confidence, speed of service...

Our industry is all about people. It is therefore crucial that we continue to attract, nurture and retain talent to make sure we’re always driving forward. To future-proof our industry, we must continue to demonstrate the exciting opportunities it...

Pennington, who works at the single-site Michelin-starred restaurant in Cumbria, was presented with the title at an event held at Claridges in London. His win highlights the depth of front-of-house talent emerging beyond multi-site groups and luxury...

Today, she stands as a powerful example of how passion, opportunity and the right support can unlock extraordinary potential, and her story continues to inspire the next generation of Sodexo chefs. Start of career Faye began her journey on a Defence...

Balfe, co-founder and chef director of HOLM in Somerset and a former South West representative on the BBC’s Great British Menu, will lead Best in Season a monthly spotlight celebrating a hero British ingredient at its peak. Each instalment will...

The range enables operators, chefs and caterers to tap into the enduring popularity of BBQ while bringing global inspiration, versatility and ease of use to menus across multiple formats and dayparts. The range comprises eight sauces, developed...