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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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07th Jul 2023
The team demonstrated commitment to managing food waste and efficient use of energy. The award was presented to students Mia...
05th Jul 2023
Now celebrating its 40th year, the Catey’s took place in a ceremony in London in front of more than 1,000 industry leading...
05th Jul 2023
The team had to create a seafood dish for four restaurant guests and a panel of judges. The award was presented to chefs Sam...
05th Jul 2023
The team had to create a dish from a Mystery Box that included ingredients put together by Leigh Myers, chef director at...
05th Jul 2023
The company will offer £150 net discount to customers on the addition of a blast chiller to a single VCS Adande drawer...
04th Jul 2023
The winning team consisted of Olivia James, Amy Phillips and Luke Smith who created and served a Nordic themed menu with...
04th Jul 2023
As part of an action-packed day, which took place at Premier Foods HQ in St Albans, the finalists had their recipes checked...
04th Jul 2023
The report, titled ‘Sustainability Matters: What teams want and how brands can win’, surveyed UK hospitality employees to...
03rd Jul 2023
The Grand Finals consisted of four days of sustainability-inspired challenges, which gave the 12 finalists the opportunity to...
03rd Jul 2023
Emily, who also visited the famous rice mill of Riso Gallo, said: “To be able to work in such a prestigious restaurant at the...