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Griffiths brings with him over three decades of ‘exceptional’ leadership in both business and hospitality. A respected consultant, he advises organisations on service excellence, leadership, and the ‘transformative power’ of outstanding customer...

Marco Fuso truly is a legend in the pizza world. He has his own pizza consultancy business and his own flour brand and now his own restaurant. There will be a dough masterclass from Fuso followed by food. The menu includes: Starters to share...

The rise in popularity of Eastern Mediterranean cuisine has been heavily influenced by UK consumers who want to try new flavours when dining out (80%), those who are becoming increasingly health conscious (44%) and by those who are willing to pay...

Eight chefs will collaborate on two tasting menus, with each curating a unique course showcasing fine dining excellence. The chef line-up includes Tom Kerridge, Daniel Clifford, Henry Harris, Karan Gokani, Thuy Diem Pham, Sabrina Gidda, Marius Dufay...

The Great British pub, a cornerstone of community life for centuries, is under threat from rising costs and shifting social habits, pressures that have seen them shut at a rate of more than one per day in the first half of 2025. At 20%, the UK has...

Through fleX, public sector caterers will now have access to Unox’s latest innovations the CHEFTOP-X, MIND.Maps PLUS and EVEREO product ranges through an all-inclusive monthly fee of £252.68 (based on three-year term). The programme allows customers...

The first prize of an all-expenses paid week-long ‘trip of a lifetime’ to a surprise Asian destination should spur on colleges and their tutors to support the entry of teams eager to display their knowledge and skill in preparing and interpreting...

The certification, awarded by the Soil Association, recognises caterers that are taking positive steps to sustainably manage energy, water and waste. The Soil Association aims to ‘transform’ the way people eat, farm and care for the natural world...