Calong is a petite neighbourhood Korean restaurant in Stoke Newington owned and run by husband-and-wife team, Joo and Sujin.
Michelin recommended and recently cited as one of the Financial Times ‘Best New London Restaurants of 2025’ at just 11 months old, Calong meaning ‘cool’ is certainly living up to its namesake.
Nisbets Live 2026 announces a line-up focused on support for the hospitality industry
Registration is now open for Nisbets Live 2026 with a show line up focused on supporting the hospitality industry. The annual exhibition, now in its fifth year, has developed a program of events, including exclusive show discounts, live culinary demonstrations, and business advice. Held each year at the National Catering Equipment Centre (NCEC) in Bristol, Nisbets Live brings together hospitality operators from the South West region and beyond to network, discover the latest equipment and catch up on industry trends. For 2026, Nisbets Live will reinforce the businesses’ dedication to helping its customers with the theme of ‘supporting the hospitality industry’.
With fresh budgets in play, plans made and targets set, the start of a new year is always the ideal time for organisations in the hospitality sector to take stock and review their preferred supplier list to make sure they’re ready for the challenges ahead.
And whether it’s pricing, equipment performance or taking advantage of the quiet period to install new equipment, here’s how you could maximise your return on investment with JLA throughout the year ahead.
Gelato World Cup 2026: ENSP – École Ducasse Professor contributes to second-place finish for French national team
France took second place in The World Artisan Gelato Championship 2026, held from 16 to 20 January in Rimini, Italy, as part of SIGEP WORLD, the leading international event dedicated to excellence in the foodservice industry.
This world-class achievement further highlights France’s expertise in artisanal gelato and pastry, as well as the contribution of Allan Cartignies, master gelato chef and professor at the École Nationale Supérieure de Pâtisserie (ENSP – École Ducasse), and a member of the French national team.
