Leading baked goods manufacturer, Délifrance, has announced the launch of an irresistible Chocolate Bun, adding to its range of premium, ready-to-bake viennoiseries.

Catering to the indulgence trend and moments of escapism, the hybrid Chocolate Bun pastry is perfect for those who eat breakfast on-the-go, or as a delicious snack throughout the day. Its generous and delicious chocolate filling, together with its unique dome shape and a spiral puff pastry effect, offers the perfect combination of classic flavour and innovative design.

More than half of global consumers claim to eat chocolate confectionery at least once a week[1].

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Nestlé Professional has launched a KITKAT® Sauce with wafer pieces to help foodservice operators bring the iconic flavour onto desserts menus.

The new 1kg bottle has a squeezable design, making it easy for operators to create a range of desserts featuring the taste of one of the nation’s favourite chocolate bars.

Danielle Cartney, Desserts Category Lead, Nestlé Professional UK&I, says:

'With over 1 billion KITKAT® products consumed every year in the UK.

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The Portobello Pub Company has completed a deal to purchase London bar-restaurant business Darwin & Wallace.

The acquisition means the enlarged Portobello Pubs business now comprises 27 sites. It has plans to grow the group, including the Darwin & Wallace collection, via selective acquisitions.

Darwin & Wallace will continue to operate under the same name, providing all-day drinking and dining across seven sites in Battersea Power Station, Canary Wharf, Chiswick, Clapham Old Town, Ealing, Richmond and Wimbledon.

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Healthy kids drink Radnor Fizz is partnering with Go Ape to run a new ‘Fuel the Fun’ promotion.

The on-pack push offers the chance for households to win tree top adventure vouchers with Go Ape.

Launching today and running until November 1st, there are lots of chances to win the weekly prize of a Go Ape voucher throughout 2024.

Go Ape has 37 locations around the UK, from London to Scotland and Wales to the South East.

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Managing Director of Nestlé Professional Katya Simmons and 2023 Toque d’Or Back-of-house finalist Elycia Rayner, now Chef de Partie at Oxford University, inspire more than 600 year 9 and 10 pupils from Hazelwick School to choose a career in hospitality.

Getting back to the classroom, their visit was part of a collective push by four of the UK’s biggest hospitality powerhouses who are carrying out a series of school visits designed to change perceptions of the industry. Together with UKHospitality and Springboard, Nestlé Professional, Compass, Elior and Punch Pubs aim to breathe new life into the sector by inspiring the next generation of talent.

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The 134 year-old Suffolk brewery is sounding out prospective buyers and investors as the wider industry grapples with higher costs and weaker demand.

Adnams, one of the most historic names in British brewing, is to explore an outright sale amid a funding squeeze across the industry which has triggered a growing wave of insolvencies.

Adnams has begun contacting prospective investors and buyers after hiring advisers earlier this year to shore up its finances. A source close to the 134 year-old Suffolk brewery acknowledged that a full sale of the company was now an option.

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Surrey-based Hogs Back Brewery is raising a celebratory glass after Gold Medal wins in two prestigious beer competitions for its Little Swine 0.5% ABV pale ale this month.
Golds for Little Swine 0.5% in both the European Beer Challenge and the Society of Independent Brewers (SIBA) National Independent Beer Awards are testament to the Hogs Back brewing team's determination to brew a low alcohol beer without compromising on flavour or quality.

Little Swine 0.5% is a full-bodied, flavourful pale ale, brewed with four speciality malts and three hop varieties.

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As Toque d’Or’s 36th anniversary competition hots up, Nestlé Professional has announced the shortlist of college students who have made it through into the Heats. Taking place at The Grand Cookery School in York over 12 and 13 March 2024, the Heats will host 48 FOH and BOH students.

A total of 388 students from 46 colleges registered to take part in the entry stage of this year’s competition. As well as having to record and upload a 30-second video to YouTube, explaining their passion for hospitality and desire to enter to Toque d’Or, BOH and FOH students were each tasked with a sustainability-based skills challenge.

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Welsh drinks manufacturer Radnor Hills is rolling out more products from one of its most successful brands across stores in Wales.

Radnor Splash, the UK’s fastest growing flavoured water, is available in Strawberry and Lemon & Lime in a 1.5 litre format in stores this week.

The brand’s Apple & Raspberry and Orange & Passion Fruit flavours are already stocked as 3 x 250ml Tetra Pak in Tesco stores nationally.

Radnor Splash is a blend of pure Radnor spring water and all natural fruity flavours.

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Nestlé Professional has revealed Tom Booton, executive chef of The Grill by Tom Booton (At The Dorchester), and Jupiter Humphrey-Bishop, winner of the 2023 Gold Service Scholarship and footman at The Royal Household, as the latest judges for Toque d’Or 2024.

Tom Booton is considered one of London’s most exciting young talents. In 2019, at the age of 26, he became the youngest chef to head up the kitchen at The Grill having previously worked at restaurants including Le Talbooth in Essex, the Michelin-starred Alyn Williams at The Westbury and L’Autre Pied. From his pot washing days at the age of 15 to now having his name above the door at the Park Lane hotel restaurant.

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Premier Foods has just launched McDougalls Vegan Jelly into the foodservice sector, which has been officially certified by the Vegan Society. With research showing that around 1.4 million people in the UK are following a vegan diet*, this addition to the McDougalls range offers an inclusive dessert product for chefs to work with.

McDougalls Vegan Jelly comes in three flavours—orange, strawberry and raspberry – and has a two-hour setting time. Unlike traditional jellies that require a combination of boiling and cold water, McDougalls Vegan Jelly simplifies the process by utilising 100% boiling water.

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Bristol-based herbs, spices and ingredients manufacturer Bart Ingredients, has announced the appointment of its Chief Commercial Officer, Adam Sims, as its new Chief Executive Officer (CEO), effective 1st April 2024.

After 12 years at the helm, CEO David Collard will be handing over the baton to take up the role of Non-Executive Chairman and begin his transition to retirement.

Ahead of taking up the leadership role this Spring, Sims has assumed the role of Deputy CEO as he leads the company into its next phase of growth.

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To mark the launch of School Chef of the Year’s competition (SCOTY’s) 30th anniversary, headline sponsor Bisto – from Premier Foods Foodservice – has unveiled a new recipe book to showcase the incredible talent of the 2023 regional finalists and inspire a new cohort to enter this year’s highly anticipated event.

Featuring 22 exceptional main and dessert dishes produced at last year’s finals, Premier Foods Foodservice hopes the new book will encourage other talented school chefs to register before the entry deadline of Friday 26th January 2024.

Sarah Robb.

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Nestlé Professional has called for final registrations to its Toque d’Or competition, extending the deadline to 19 January 2024.

Katya Simmons, managing director Nestlé Professional UK&I, says: “We want to give as many students as possible the chance to take part in 2024’s competition where they’ll be given a once-in-a lifetime opportunity to push the boundaries of the culinary world through a series of exciting challenges.

“It’s quick and easy to enter. Lecturers with star students simply need to visit the website.

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Leading baked goods manufacturer, Délifrance, has today announced the launch of two premium, ready-to-bake viennoiseries – the Cinnamon and Brioche Buns.

As well as their indulgent appeal, the products have been developed with convenience in mind to meet the needs of busy, on-the-go consumers. The thoughtfully designed viennoiseries not only enhance the customer experience but also ensure a unique and appealing presentation suitable for any time of day.

The perfect marriage of tradition and innovation.

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Nestlé Professional today opened registrations for the 36th edition of its Toque d’Or competition. College lecturers have until 12th January 2024 to register their Level 2, 3 and 4 back and front of house students.

Award-winning chef and restaurateur, Tommy Banks, will continue in his role as judge providing expert advice and mentorship for Toque d’Or entrants. Students will also be able to take inspiration from Tommy’s passion and knowledge in farm to fork dining and sustainability, which remains the theme for the prestigious competition.

Commenting on his return to the Toque d’Or judging panel.

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Leading soft drinks maker Radnor Hills has won three national awards for its drinks.
Radnor Hills, which is based in Knighton in Powys, received the accolades in this year’s Great British Food Awards 2023, which represent the very best of modern British food.
The company’s range of still, sparkling and deliciously flavoured water were declared Regional Winners for Wales in this year’s awards.

At the same awards, two new Heartsease Farm flavours - Apple & Pear and Apple & Rhubarb - both won Silver awards in the Soft Drinks category.

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Chief strategy officer of Merlin Entertainments Justin Platt has been appointed as chief executive of Marston's following the departure of Andrew Andrea.

Andrea has been at Marston's for the past 20 years, guiding the business through the pandemic and more recent challenging macroeconomic pressures. He will step down with immediate effect and Platt will join the company on 10 January 2024, with chair of Marston's, William Rucker, supporting in the interim.

Platt has 30 years of experience in hospitality and consumer-facing businesses.

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As sugar awareness in schools increases, Real Good Ketchup is witnessing a surge in interest for its 100% natural, 75% less sugar ketchup than the market leader and reveals it is now serving over 50,000 pupils nationwide.

Having secured a deal with renowned catering firm, The Pantry, earlier in the year, Real Good Ketchup is also supplying its no added sugar ketchup to a further 200 schools as it continues in its mission to reduce sugar at mealtimes, with use of its ketchup effectively removing a sugar cube from every plate.

With Sugar Awareness Week.

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Recent findings indicate that emerging flavours, experiential dining, and veg-first plant-based eating are the key areas of opportunity for foodservice establishments, as revealed by Bull’s-Eye, Kraft Heinz’s premium BBQ brand.

Bull’s-Eye's insights are a result of extensive social listening research, tracking and analysing more than 7,000 conversations related to dining out and BBQ. Thus, providing a deep understanding of consumer preferences and trends, valuable for operators looking to maximise on dine out occasions.

While the popularity of more established cuisines such as British (22.

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