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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...
21st Nov 2024
TLC Gourmet partners with The City of Liverpool College to support culinary talent
The event, which took place at the college’s restaurant, showcased the skills of 12 students enrolled on the Diploma in Professional Cookery Level 3 Course. TLC Gourmet believes that it is essential...
21st Nov 2024
Keira Carolan encourages future YNCOTY competitors to focus on their flavours
When asked for her advice for future competitors, Carolan said: “The advice I would give to someone in the competition is to keep your menu simple and achievable with minimal equipment. I think...
21st Nov 2024
Sodexo chef crowned champion at global Cook for Change final
He was one of eight chefs from around the world chosen out of 330 candidates to participate in a week of intensive training and culinary challenges in Paris before competing in the grand finale held...
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18th Aug 2023
This ‘exceptional’ dining experience aims to merge the rich flavours of classic Oriental cuisine with locally sourced...
17th Aug 2023
The refreshed menu, available to fans in hospitality at each of the clubs, contains a series of dishes inspired by the local...
17th Aug 2023
For more than two decades Rogan, chef proprietor of L’Enclume and founder of the Umbel restaurant group, has been setting the...
17th Aug 2023
The CAFA certified carbon neutral status has been awarded by Climate Action for Associations (CAFA) and recognises the...
16th Aug 2023
It is an ‘invaluable opportunity’ for chefs looking to gain first-hand experience within some of the world's most renowned...
16th Aug 2023
Stuart works across the UK and European branch offices of Hoshizaki as technical manager and is responsible for maintaining...
15th Aug 2023
The quartet of chefs will join forces to create dishes to raise much needed funds to support hospitality families in crisis...
14th Aug 2023
On 29th September, Guardians of the Grub will be celebrating National Hospitality Day as well as highlighting the importance...
14th Aug 2023
As the summer season draws to a close, the GU team has been securing new ‘Introduction to Gelato’ venues to make this...
11th Aug 2023
Headline partner, Lumina is inviting the semi-finalists to adapt their original lamb dish for the opportunity to take the...