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The multi-purpose product, which launched into the foodservice market last summer as a ‘Made by chefs, for chefs’ solution to culinary needs in professional kitchens, was put through rigorous testing by highly experienced chefs via the CGOC’s Chefs...

Now in its 8th year, the competition showcases the top steak producers and suppliers from around the world, all competing in the three categories of fillet, rib eye and sirloin. With more entries than ever before from 20 different countries worldwide...

Launched in 2019, The Burnt Chef Project has been a ‘driving force’ in eradicating the stigma around mental health in the hospitality industry. The Burnet Chef Project aims to help raise awareness, provide support and deliver educational programmes...

Head chef Paul Fox has been appointed to lead a team of apprentices at the training restaurant, which is owned by the Cambrian Training Company. The restaurant will focus on developing the next generation of chefs for the hospitality industry. The...

Andrew sadly passed away in 2021 after losing his battle against prostrate cancer. Ryan is aiming to raise £2,500 for Keech Hospice, which was a charity close to Andrew’s heart. Ryan stated: “I knew Andrew growing up from a young age as my dad and...

In 2020/21 stress, depression and anxiety accounted for 50% of all work-related ill health cases. Work-related stress affects a person’s health, increases the chance of workplace injuries occurring, and reduces performance and productivity within the...

This event is for anyone working in the foodservice and hospitality sector either as a supplier to the industry or an operator within it. Attendees will also have the opportunity to catch up with existing and new industry colleagues to build those...

Sponsored by HIT Training and The Gleneagles Hotel, the Andrew Fairlie Scholarship is now in its third year. The scholarship launched in 2019, with the late Andrew Fairlie spearheading the initiative in partnership with HIT Scotland – an industry...

Whether it’s a meaty masterpiece or plant-based, chefs can push the boundaries of their creativity to come up with a ‘unique and delicious’ menu item that uses at least one Heinz sauce in its original form. Entries will be judged on overall...

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been running for over 25 years. This year’s theme is...