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The School Food People Awards to celebrate excellence in education catering

12th Mar 2026 - 07:00

The School Food People Awards to celebrate excellence in education catering

Sustain unveils ‘How to make school food work for children, farmers & planet’ report

12th Mar 2026 - 07:00

Sustain unveils ‘How to make school food work for children, farmers & planet’ report

NGOs call out companies for backtracking on Better Chicken Commitments

12th Mar 2026 - 06:00

NGOs call out companies for backtracking on Better Chicken Commitments

Foodservice wholesaler Brakes unveils new authentic Italian range

12th Mar 2026 - 06:00

Foodservice wholesaler Brakes unveils new authentic Italian range

Institute of Hospitality opens entries to 2026 annual awards

12th Mar 2026 - 05:00

Institute of Hospitality opens entries to 2026 annual awards

Lottery players help charity Mary’s Meals to reach £7m funding milestone

12th Mar 2026 - 05:00

Lottery players help charity Mary’s Meals to reach £7m funding milestone

More News

25th Aug 2010 - 00:00

Springboard Awards for Excellence 2010 â€“ call for entries

25th Aug 2010 - 00:00

The European Safety Bureau recruits new senior consultant

25th Aug 2010 - 00:00

New Alan Cutler book offers leadership advice to the hospitality industry

25th Aug 2010 - 00:00

French Bubbles nominates Hospitality Action as its October charity of the month

24th Aug 2010 - 00:00

Jockey Club Catering appoints new managing director

24th Aug 2010 - 00:00

KRO Catering introduces menu tasting sessions for Christmas

24th Aug 2010 - 00:00

24% of pensioners struggle with food shopping, says home meals service Oakhouse Foods

24th Aug 2010 - 00:00

Lyons Seafoods welcomes new managing director

24th Aug 2010 - 00:00

Chefs and caterers urged to join Jus-Rol Professional's Pastry Panel

24th Aug 2010 - 00:00

Regional finalists announced for Young Chef Young Waiter competition

23rd Aug 2010 - 00:00

SNA survey reveals healthy eating trends in schools stateside

23rd Aug 2010 - 00:00

Top chefs set to present at Fine Food Forum