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26th Feb 2020

Caractère launches new menu

By: Edward Waddell
The new menu is ‘fresh and exciting’ and it was curated by the husband and wife duo. The new Caractère dishes are divided into six character traits including: Curious- small plates Subtle- small...

26th Feb 2020

The Clock House appoints new head chef

By: Edward Waddell
Nicholson, aged 37, gained his ‘culinary skills’ working at restaurants including Storrs Hall and Lords of the Manor. He said: “The Clock House already has an excellent reputation; the team both in...

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25th Feb 2020
This is a unique opportunity for chefs and foodservice professionals to meet, enjoy a meal in a top restaurant and discuss...
25th Feb 2020
The report identified several barriers facing women within the hospitality sector, including a ‘boys club’ mentality...
25th Feb 2020
Craft Guild of Chefs members and chefs will decide the 2020 winner. The shortlisted finalists include Bill’s, Café Rouge...
25th Feb 2020
The Frog Hoxton will serve a one-off menu featuring popular dishes from each of the group’s five ‘critically acclaimed’...
24th Feb 2020
Over 160 ACE members and guests attended the black tie event along with two of ACE’s patrons Ruth Hansom and Adam Handling...
24th Feb 2020
All around the world Le Cordon bleu will celebrate the 125th anniversary and their ‘passion for gastronomy’. The Future...
21st Feb 2020
In total Culinary Team Wales, including the junior and senior teams, won two bronze medals and one silver medal at the...
21st Feb 2020
The deadline extension enables chefs who have been trialling their new vegan dishes at the start of the year to enter online...
20th Feb 2020
The overall winner will receive the David Lyell Scholarship, which was set up in memory of the former chairman of Town &...
20th Feb 2020
The winner of the Basque Culinary World Prize will receive €100,000 to devote to an initiative of their choice. Over the last...