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. 

New podcast from chef and Italian food maestro Theo Randall, The Recipe, combines brilliant guests with cuisine that helped shaped their professional journeys.

There’s a Bri-talian movement emerging, with chef and owner of new restaurant Connie’s, Andrea Asciuti, leading the charge.

The team at Qualitops talks all things pepperoni, an exciting range of products and expansive plans for the IFE show. 

Eurostar Commodities has a new range on show at IFE, balancing convenience and craftmanship. 

Mammafiore is a pioneering Mediterranean distribution company, operating in five different countries – and its driving ambition for the UK is crystal clear.  

From doughballs to pre-made pizza bases and NPD, Pan’Artisan’s expertise is helping operators stand out in a crowded market. Commercial manager, Charlotte Perkins, tells us how. 

Food, Drink & Hospitality Week 2026 is set to deliver a smorgasbord of Italy-focused operators, making it a must for anyone in the pizza and pasta sectors.

Joe Yates, gelato master and development and training chef at Carpigiani UK Ltd, elaborates on trends driving the sector.

Philip Durham is UK Business Unit Director at Atlante, a leading Italian food distributor. He talks about the enduring quality of Italian food and what’s driving the sector.