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29th Apr 2025
Réunion des Gastronomes appoints Paul Evans FIH as president
Accompanying him in this new chapter is Janet Wigley, who has been appointed vice president. Founded in 1899, the Réunion des Gastronomes is dedicated to promoting excellence in food, wine, and...
28th Apr 2025
Craft Guild of Chefs opens voting for 2025 Culinary Hero Award
The Craft Guild of Chef Awards Culinary Hero Award is voted for by the organisations members and other industry colleagues. Nominations were sought for chefs from any part of the hospitality and...
28th Apr 2025
HIT Training creates Hospitality Academy to tackle industry challenges
Hospitality businesses across the UK are grappling with major challenges such as persistent staff shortages, soaring customer expectations, growing competition and the increasing demand for high...
25th Apr 2025
Forward with Marcus Wareing Training Programme wins Public Sector Catering Award
The Forward with Marcus Wareing programme was developed by Compass Group UK & Ireland to teach the next generation of chefs the skills needed to become tomorrow’s leaders. Since 2021 it has graduated...
25th Apr 2025
Michel Roux highlights untapped potential of fish waste
Stop Food Waste Day takes place on Wednesday 30th April. It aims to raise global awareness of food waste and inspire collaborative change around this pressing issue. As the world is waking up to more...
25th Apr 2025
Hospitality Action launches enhanced EAP to strengthen support for hospitality teams
From legal information and debt advice to personal counselling, menopause coaching and support with addictive behaviours, each part of the programme is designed to help employees navigate every aspect...
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16th Mar 2010
After an initial 'paper' judging, Jean-Philippe Bidart, head chef at The Millbrook Inn in South Pool, competed in a nail...
16th Mar 2010
Delegates have a choice of two dates for the half-day course which runs from 2.00pm – 5.30pm at the Premier Inn, London...
15th Mar 2010
The website is there to tell both public and trade everything there is to know about Scottish venison, and where it can be...
12th Mar 2010
The specialist patisserie lecturers competed in the French Open Dessert Competition 2010 in Paris last weekend which is a...
12th Mar 2010
Kristian Fuchs, 19, of Pembrokeshire College. Lewis Keane, 18, and Dylan Timperley, 19, both from Coleg Llandrillo Cymru...
12th Mar 2010
The ready meal, which is ready to serve in under five minutes, was picked from eighteen products that had been placed first...
12th Mar 2010
This award is a testament to the significant energy savings that can now be achieved. The new EcoCooking Mode has been...
12th Mar 2010
After attending Bournemouth College, Gregory spent several years learning the basics as a commis chef before taking his...
12th Mar 2010
A panel of judges decided Herbert and his pastry chef Arnaud Viatte had just pipped Matthew Harris of Bibendum Restaurant and...
11th Mar 2010
Thursday's results: Class – JK4 A Restaurant Platter Sponsor – The Worshipful Company of Cooks London Gold – Ross...