HRC, part of Food, Drink & Hospitality Week, has announced the launch of two new features, Brewery Street and Distillery Street, for 2027, creating new opportunities for independent drinks businesses
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Leftover pumpkin offers plenty of possibilities beyond soup. Discover how chefs and food businesses can turn flesh, skin and seeds into creative dishes while reducing food waste, with inspiration from
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Compass Group UK & Ireland has begun the new academic year with the expansion of its Junior Chef Academy (JCA) programme. The extension of the programme is part of a wider plan to grow the initiative
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Chartwells has completed another successful summer supporting the Government’s Holiday Activities and Food programme (HAF), delivering free interactive cooking and nutrition workshops to over 3,500 ch
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Electrolux Professional Group has announced the launch of Generation 7000, a completely new platform of professional laundry solutions. It is the company’s largest laundry portfolio renewal ever and r
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Sysco GB has launched One Planet One Table, a new proposition designed to help foodservice operators make menu decisions supported by third-party sustainability certifications. Developed in partnershi
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Crosta Mollica and European Pizza Group have announced a merger that will bring the Crosta Mollica, Wagner and Buitoni pizza brands together in a business with combined retail sales of €1 billion.
The MICHELIN Guide has unveiled its 2026 global hotel selection, recognising 2,832 hotels with MICHELIN Keys following anonymous visits by its inspectors.
HRC catches up with Rebecca Tye, Managing Director of PG, about the chance encounter that sparked the brand’s partnership with Professor Green, the thinking behind its signature UFO buns and the compa
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