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This included more than £3m on a state-of-the-art sous vide system from Armor Inox. Sous vide cooking was once the preserve of high end restaurants but over the last decade the benefits are now being successfully replicated in large scale...

One lucky casual-dining chef team will get to go behind-the-scenes in an exclusive Aviko SuperCrunch field-to-fork experience, meet the farmers behind the crunch and learn how they can bring even more joy to their diners’ tables. Chefs can register...

With its warm, aromatic flavour profile rich in a fusion of spices, customers will be quickly transported to the souks of Agadir. Suitable for use at any stage of the cooking process, in both hot and cold dishes, caterers will benefit from the great...

Established in 1979, the World Young Chef Young Waiter competition aims to promote careers in hospitality and is open to all professional chefs and waiters under the age of 26 (as of 16th November 2022) who live and work in Wales. Applications are...

The overall staffing headcount in pubs, bars, hotels, restaurants, and quick service restaurants (QSRs) is up 21.7% compared to June 2021. However, the industry is still having to replace the 6% of the labour force who leave every month. The data...

The competitors had to French Trim a Rack of Lamb and the lead judge was renowned butcher Martin Eccles from the AHDB. The winner was Grace McGreal from Loughborough College, whose skills and working methods were excellent. The trophy was presented...

Presented every four years, the MCA is the ‘UK’s highest culinary honour’, conferred upon those who have displayed mastery of the complex and specialised knowledge and skills in the culinary arts which are required to be a first-class chef, pastry...

Competitors had to prepare an espresso, cappuccino and a signature coffee of their own choice to a panel of judges. Vicky Enderson, chair of judges commented: “A range of skills are put under the spotlight during the competition in order to raise the...

The Seat at the Table fund aims to advance diversity in the food industry by addressing racial inequality in access to opportunities. Together with education provider Leiths School of Food and Wine, the programme will offer 15 funded places on...