In the heart of London this spring, a career-defining opportunity arrives for anyone who’s ever imagined owning a business. 

From scarcity to strategy: what Italy’s Year of Abundance means for the food sector.

With a UK mill, Marco Fuso’s products are easily accessible – and his new restaurant has an ambience all its own. 

With over 3000 variations of bespoke Bushman Ovens, it’s a unique brand, offering personalised customer care – and a new rental programme could be a game-changer. 

The Italian white market is incredibly saturated but two wineries refuse to compromise their authentic values: Andreola & Tenuta Stella.

The most sustainable flour mill in Europe, set to open in Ripalimosani next year, is the centrepiece of Caputo’s drive towards the most innovative and environmentally friendly production processes. 

Whether franchising, incorporating the latest AI technology or growing internationally, The Fat Pizza continues to thrive. 

Pepperoni still rules the pizza menu in 2026 – and the Danish Crown team tells us how attention to detail guarantees the finest flavour.

Clawson Farms elaborates on future trends and how looking closer to home can deliver versatility and exciting menu opportunities. 

The WorkNest team takes us through recruitment trends for 2026, with seven things to expect when hiring this year.

Through the lens of 2026 consumer trends, Dawn Farms is poised for to take advantage of Gen Z opportunities. New business & innovation strategist, Karen Byrne, explains how.  

Restaurants are going above and beyond food to encourage loyalty and promote their brand. And Michael Stausholm of SproutWorld has developed a unique pizza pencil project.

Food, Drink & Hospitality Week returns to Excel London from 30 March to 1 April, bringing together six industry-leading trade events.

It’s an exciting time at Carnevale, with celebrations, product innovation and a key focus on sustainability. We caught up with Luigi Carnevale and Maurizio Valerio.

LAVO at The BoTree is offering a unique twist to a British staple, with the launch of its first Sunday Roast menu, imagined through its signature Italian lens. 

It’s all set to be an exciting year for Sunny & Luna, the fresh pasta brand on a mission to shake up the category and get more plants on plates.

Pizza is a familiar favourite but it’s the quality and relevance of ingredients that help menus standout. Senior marketing manager at Leathams, Gemma Baldwin, gives us the lowdown.

 Customers want quality and simple, cleaner ingredients, which is where east PIZZAS come in. 

Having worked in Italy’s most respected kitchens, chef Andrea Ruszel’s star is on the rise in the UK. Here’s his take on the importance of ingredient tradition and regional variety.  

GLP‑1, protein and the next big growth curve for pizza & pasta… Richard Thorpe from Heler Foods enlightens operators on how to take advantage.