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17th Nov 2025
Unox calls for catering college students to enter CombiGuru competition
The combi oven manufacturer says this challenge will offer students from England, Wales, Scotland and Northern Ireland a ‘unique opportunity’ to enhance their skills in an ‘exciting and hands-on...
17th Nov 2025
Report finds young diners demand 'Christmas tradition with a twist’
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...
14th Nov 2025
BM Caterers names Louis Morford as Chef of the Year winner
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...
14th Nov 2025
OCC names Henry Kenyon & Arti Mirwani Daltry as scholarship winners
The winners were revealed at a ceremony at the L’Escargot restaurant in Soho, attended by a range of high-profile figures from across the media and hospitality industry. Applicants to the Lou Willcock...
13th Nov 2025
Choose Hospitality Pledge ‘inspires’ almost 1,000 students
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...
13th Nov 2025
Research reveals hidden dangers of professional kitchens
Trusted by chefs for over 30 years, Wrapmaster dispensers have been designed to make professional kitchens safer, cleaner and more efficient while helping to reduce waste. AAA endorsed by The Craft...
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Because refrigeration equipment must run continuously, energy efficiency is a top priority for many operators. Improving...
Filmed earlier this year across a three-day shoot, the four-part series offers an ‘unprecedented insight’ into the planning...
The Open Seas’ ‘Dived Not Dredged’ event, held at the Inver restaurant in Argyll, celebrated seafood that supports both...
Since its inception since 2015, the World Steak Challenge has seen more than 2,300 steaks tasted, tested and scored...
The podcast highlights the importance of introducing sustainable, seasonal British produce onto menus throughout the...
This year, Michelin-starred titan Tom Aikens headlines the Staff Canteen Live, joined by a Michelin-starred line-up of top...
Managed by chef Jimmy Worrall of Blue Apple Catering Company, the Telford site serves over 600 employees daily with a diverse...
Over the past five years the Grand Cuisine Academy has created nearly 200 recipe and skills videos which students and...
The event brought together colleagues and sustainability champions from across the industry to explore fresh thinking, share...
Whether you're a manager, barista, or business owner, this session will give you the tools to reduce risk and increase trust...