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Essential Cuisine has been committed to supporting chefs throughout the pandemic with regular conversations and collaborative working. Jon Harvey-Barnes, senior business development chef at Essential Cuisine, said: “Our brigade at Essential Cuisine...

British Food Fortnight is the national food celebration organised by Love British Food. The event happens every Autumn to celebrate the ‘diverse and delicious’ food produced in this country. The event aims to boost domestic consumption of British...

Commenting on the figures Kate Nicholls, chief executive of UKHospitality, said: “The latest official job numbers underline the significant impact the ongoing tightness and disruption to the labour market and associated labour shortages are having...

What do you love most about being a chef? There are so many things I love about being a chef including the creativity, buzz of service, the fact I am constantly learning, as well as knowing I play a huge part in the customer’s satisfaction. Did you...

Graduate Awards finalist, Joshua Singer started working as a demi chef de partie at Artichoke restaurant in Amersham last week. For this culinary training he completed a three-year RACA Diploma at Westminster Kingsway College. What do you love most...

After a virtual edition in 2020 and with this year’s slogan being: ‘Back to LIVE. Back to reality’, some of the most influential names in the culinary world met in Amsterdam to celebrate the best of the best in gastronomy. This year's list features...

The charity is asking hospitality professionals to post on social media about what they do, why they do it as well as demonstrations of some of the skills people have picked up throughout their careers. A spokesperson for Springboard said:...

Adem is currently working at The Ritz Hotel London in the Ritz Restaurant where he is a first commis on the sauce garnish. He did his training at Westminster Kingsway College on the Royal Academy of Culinary Arts Apprenticeship Course with Caprice...

It’s the turn of Benjamin Mabley who is currently working as a chef de partie at Hartwell House Hotel and Spa. He did his training with the Royal Academy of Culinary Arts at Westminster Kingsway College and Hartwell House. What do you love most about...