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Kraft Heinz ups the stakes for Masters of the Menu 2026 with £5,000 prize and stronger industry backing

Kraft Heinz

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Spiced lamb faggot

Josh Eggleton

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Great British Menu winners offer advice to latest contestants

The Staff Canteen

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Fabian Lehmann - Kingfish / Sesame / Radish

The Staff Canteen

Recipe
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Got a pizza you’re proud of? Now’s the time to put it forward.

Eryn Dunn

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PROFESSIONALS AT PLAY ACQUIRES THIRD LONDON SITE FOR ROXY BALL ROOM

Community Contributor

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Dinner by Heston Melbourne – A taste of history Down Under

The Staff Canteen

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A new home for the iVario: Rational expands site in Wittenheim

Steve Hemsil

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Eugene Korolev: Changing perceptions of Ukraine with Sino

The Staff Canteen

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What does success look like in a restaurant? For Lewis King of The Old Bank, it’s simple: “bums on seats.” Because in reality, success comes down to consistency. Creating an experience people want to come back to. Building trust over time. And keeping tables full in an industry where margins are tight and pressure is constant. It’s a reminder that behind every great dish is a business that has to work.

Kirsty MacLeod

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My route into hospitality: Matty Grove of Caper & Cure

The Staff Canteen

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1 Michelin star chefs: Angelo Vagiotis, The Pullman

The Staff Canteen

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