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27th May 2022

Plant-based training programme returns for second year

By: Edward Waddell
The eight-month Plant Forward – Plant-Based Catering course launched at a virtual masterclass webinar on Thursday 26th May. Chantelle Nicholson chef patron at Apricity and HIT Chef Academy vice...

27th May 2022

Kelsius launches digital temperature checking system

By: Edward Waddell
Combining a digital temperature probe with a Samsung 8” tablet, FoodCheck2Go enables operators to check and record fridge temperatures, cook & cool temperatures and manage deliveries. It ensures HACCP...

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23rd May 2022
The young chefs on the trip had either achieved the Graduate Award or they achieved a top three finish at the Craft Guild of...
23rd May 2022
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23rd May 2022
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23rd May 2022
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20th May 2022
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20th May 2022
Izabela was chosen from a number of high performing Compass Scotland apprentices to join Scotland’s only two Michelin-starred...
18th May 2022
In a bid to achieve the pass mark in the 20th year of the event, chefs will be using a range of inspiring mentoring videos...
18th May 2022
Ashby joins the BFFF from the Country Land and Business Association (CLA) where he has been the director of membership and...
18th May 2022
Sam has been encouraged by his fiancée Bryony Holmes, whom he is to wed on 23 May, to compete in Global Chefs Challenge Final...
17th May 2022
With over 16 years of experience in the industry, Nathan joins from The Wild Rabbit in Oxfordshire, where he held the...