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The online idea generator that has enabled over 26,000 professional chefs to quickly create new dishes. In the months of May and June, Graft Guild of Chefs members can take out a free two-month account to give the platform a test-drive. For more...

It reported that fish continued to be the most volatile category in terms of price movements. Prices are ‘well above’ the levels seen this time last year, and rose by 10% month on month. Salmon prices peaked in the run up to Easter, but with good...

The prize, worth over £40,000 includes a place on Le Cordon Bleu’s Diplôme de Pâtisserie, recognised globally as one of the most respected culinary qualifications in pastry and baking; a three month Le Cordon Bleu Diploma in Culinary Management; an...

This pioneering food waste pledge is the first of its kind and has been inspired by the United Nation’s Sustainable Development Goal 12, focusing on responsible consumption and production, which aims to reduce food waste by 50% per capita by 2030...

The report, commissioned by Nestle Professional’s CHEF found that almost half (48%) believe that not enough is being done to support their mental wellbeing in the workplace. Andrej Prokes, consultant chef at Nestlé Professional said: “Being a chef is...

The study, which surveyed 1,200 UK workers, also found that professionals place less importance on earning a good amount of money (45.8%) and their health (42.4%). What’s more, despite some saying they sacrificed their love life (9.1%) for their...

The campaign, developed by WRAP as part of its work to cut food waste from farm to fork, was unveiled at a symposium organised by the Government’s Food Surplus and Waste Champion Ben Elliot, and attended by senior business figures, the Secretary of...

Founded in 1987 by the late and legendary Paul Bocuse, the competition has grown to become the greatest culinary spectacle bar none. Chefs from 64 countries competed to secure a place in the 2019 world final, only 24 chefs made it through - including...

The diets of the future could include Jellyfish suppers washed down with algae milk and bread made from insect protein may eventually become the norm, while shoppers will be able to pick up ‘lab-grown’ meat kits from dedicated supermarket aisles – or...