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The National Ice Cream Competition, the ‘Oscars’ of the ice cream competition world, has been running for over 75 years and entries are judged blind by experts, which for the Chefs Class will include celebrity chef Gennaro Contaldo and a...

The trial will see six service robots deployed at the Sip & Stone Restaurant and Bar later this month. The robots will help the servers with day-to-day tasks, allowing them more time to focus on ‘outstanding’ customer service. Richard Lewis, chief...

The research shows there were just under 104,000 licensed premises at the end of September 2022—a net drop of 2,230 since June, which represents an average of just over 24 closures a day, or more than 150 per week. This latest decline leaves the...

For the past eight years, Worldchefs has invited hospitality professionals to join its initiative in educating children around the globe about the importance of healthy eating and sustainability through workshops, competitions, and recipes. The...

The restaurant, which is located within Portsmouth Historic Dockyard, is set to reopen on 10th November. Following five years at The Ritz, trained by executive chef John Williams, Ruth became the first female to win the Craft Guild of Chefs Young...

Anthony Cooper, catering manager at Scania UK’s Milton Keynes Support Centre, has created a butternut squash and chilli soup for YMCA Milton Keynes SoupFest MK, a recipe book which is part of a brand-new fundraising campaign for the youth charity. He...

Sysco is committed to supporting customers to create healthier and more sustainable menus, from the way ingredients are sourced and produced to their handling through the supply chain. Stuart Smith, merchandising director at Sysco GB, said: “We have...

The latest ONS figures show the headline rate of inflation at 10.1% while Lynx’s own analysis highlight hospitality operators are facing even higher rates in categories such as dairy and fresh produce. Rachel Dobson, Lynx Purchasing managing director...

Walking down from Folkstone Station, which by the way is only 59 minutes from St Pancras International and arriving at Brasserie MS a stone’s throw from Folkstone beach I started to anticipate what delights lunch had in store. Having been told Mark...

Veganism has gone mainstream. No longer an ‘at-home’ trend with little significance in the restaurant world, it now not only calls for tasty and original menu options but has inspired chefs to create entirely plant-based restaurant concepts and...