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26th Nov 2024
Lockhart Catering Equipment unveils Chefs Against Plastic Waste workwear
The Chefs Against Plastic Waste workwear is made by crushing and melting recycled PET plastic, before passing it through small holes to create thin strands. These strands are stretched and cooled to...
26th Nov 2024
Trio of students from Edinburgh college win Scottish coffee challenge
Each of the winning team members received an invite to Scottish Chefs 30th anniversary celebration lunch where they met Andy Cuthbert, World Chefs newly elected President, and were presented with a...
25th Nov 2024
Leading chefs Angela and Michel create Christmas menus for Waitrose
Chef Angela Hartnett, who co-hosts Waitroses’ DISH podcast, offers a festive set menu featuring Italian-style slow-roasted porchetta with crispy crackling, potato gnocchi baked with seasonal squash...
25th Nov 2024
Louise Wagstaffe shares her fascinating story during Chefs on the Pass Podcast
Louise shares her fascinating journey from the bustling kitchens of fine dining restaurants to the strategic halls of food manufacturing, and eventually establishing her own successful business...
25th Nov 2024
New BFFF president calls for industry-wide debate on frozen food temperatures
Addressing the Federation’s annual lunch last week, McQuade said that there is a compelling environmental case for raising the standard, which has been set at -18 degrees since the frozen food...
22nd Nov 2024
Burnt Chef Project launches Global Whistleblowing Service
The Whistleblowing Service has been developed to provide a trusted avenue for employees to raise issues within the workplace that they are experiencing through a safe, third-party channel. For both...
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17th Mar 2022
As a great supporter of helping chefs to reach their potential, Wareing has offered 15 chefs an ‘experience of a lifetime’...
17th Mar 2022
For the first time since its inception in 2016, every category in the index showed a month-on-month increase, with food...
16th Mar 2022
As part of HRC’s Salon Culinaire and in conjunction with the Craft Guild of Chefs, the live final will take place on Tuesday...
15th Mar 2022
Seven representatives of the Culinary Association of Wales (CAW) travelled to London to prepare savoury and sweet canapes for...
14th Mar 2022
Hrishikesh has a wealth of experience having attended the Institute Paul Bocuse, and worked at Les Maison de Bricourt (two...
14th Mar 2022
Lee was quizzed by Professional Cookery Level 3 students during his visit. A student asked him what it was like to return to...
11th Mar 2022
This year’s competition promises competitors the best line up of judges to date, with Rick Stein, Mitch Tonks, Mark Hix and...
11th Mar 2022
The masterclass was led by plant-based chef Chantelle Nicholson and Paul Jennings Quorn’s head of food development for...
10th Mar 2022
After completing a three-year apprenticeship at the Ritz, Hansom went on to become the first female to win the Young National...
10th Mar 2022
The organisers announced that the Institute of Hospitality (IoH) are now supporting the awards and will also join the judging...