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08th May 2024
Toque d’Or finalists harvest key learnings in ‘farm-to-fork challenge’
Toque d’Or Grand Finals week The challenge was part of an action-packed Toque d’Or Grand Finals week, comprising a series of challenges built around the competition’s overarching theme of...
08th May 2024
Hospitality Action encourages industry to ‘spring clean’ its approach to team wellbeing
With spring traditionally symbolising reflection and renewal, the season ‘inspires’ a fresh perspective making it the ideal time to refresh ways of thinking, reassess the company HR approach and...
08th May 2024
Public Sector Catering Week to celebrate valuable contributions of catering teams
A five-day focus on the key issues facing public sector catering teams offers opportunities to learn, share, access brand new resources, and participate. Each day will have a theme, these will look at...
07th May 2024
How can entering the Graduate Awards now help a chef in the future?
The Craft Guild of Chefs recently spoke to Ieuan Davies on an Instagram live. He was the first chef to achieve the pastry and kitchen award, coming Highest Achiever in both exams. Ieuan recently...
07th May 2024
Heston Blumenthal's The Fat Duck introduces ‘Topsy Turvy’ tasting menu
From the 7th of May to the 30th of June, alongside the classic menu, guests can choose to start the meal with dessert and graduate to more savoury flavours, before finishing with a refreshing nitro...
03rd May 2024
Essential Cuisine partners with Lumina to welcome NCOTY top 3 to Liverpool
The agenda was meticulously crafted to showcase the best of Liverpool's food scene while providing ample opportunities for learning, networking, and of course, indulging in exquisite cuisine. The top...
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14th Feb 2017
Formerly head chef at Italian restaurant Mele e Pere, Soho, Pesenti will lead a kitchen team of 12 at the pizzeria, which...
13th Feb 2017
The awards take place on June 1st at Westminster Park Plaza and will recognise and reward the hospitality industry’s leading...
13th Feb 2017
Todiwala, a Clink chef ambassador, will produce a menu of Indian cuisine including leg of chicken simmered in an organic...
13th Feb 2017
Selley will discuss Bidvest Foodservice’s vision and strategy and how the sector needs to get ready for future challenges...
10th Feb 2017
Keogh, who previously worked as head chef for Marco Pierre White at Quo Vadis, Soho, will oversee the food at the site’s four...
10th Feb 2017
Make sure you get your nominations in today by 5pm to be in with a chance of winning a Craft Guild of Chefs Award at the...
09th Feb 2017
Andre Cointreau, President of Le Cordon Bleu, said: "The programme developed jointly with Birkbeck and Le Cordon Bleu is a...
09th Feb 2017
Alex Waugh, Secretary of The Rice Association, said: “We were so pleased with the launch of National Rice Week last year...
09th Feb 2017
Lamb, who teaches on several courses at River Cottage’s cookery school, will be showcasing a six course tasting menu at The...
08th Feb 2017
Plymouth-based chef Gavin Hobbs will join the restaurant, which is set to open in March on the top floor of the Holiday Inn...