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Kicking off on St George’s Day (23 April), the week-long celebration has been timed to conclude with the May Bank Holiday weekend. Great British Beef Week (GBBW) is the brainchild of Ladies in Beef, a voluntary organisation of female beef farmers...

A joint initiative between Inside Foodservice and University Hospitality Seminars (UHS), the U Dine Awards were established to celebrate and recognise excellence in the university hospitality sector. Paul Martin, director of Inside Foodservice...

Members of the public, restaurant critics and food journalists were invited to nominate their favourite professional chefs across all Asian and Oriental cuisines. Contestants were required to prepare a starter and a main course in an hour. Marks were...

The competition aims to encourage more people to cook and eat fish as well as promoting seafood on menus of more eateries throughout the UK. The competition is open to young chefs aged up to 23-years-old and prizes worth £500 are up for grabs. The...

The SPEED-X is simple to use and easy to operate as well as being the ‘world’s first self-washing combi speed oven’. The combi oven performs up to four accelerated cooking processes simultaneously in speed mode delivering flexibility for busy...

Steeped in Irish Heritage, Lakeland Dairies makes this offer to Craft Guild of Chefs members as it launches its annual Celebrate Green campaign. With a focal point on St Patrick’s Day on the 17th March 2022, the campaign runs for the whole of March...

Known for accelerating the careers of ambitious and talented young chefs, the Graduate Awards have seen its alumni going on to win some of the UK’s most respected culinary titles and earn Michelin Stars. With the latest addition, Luke Selby, winning...

This arrangement will see McLaughlin, head chef of the Restaurant Andrew Fairlie, contribute as a consultant for Compass Scotland. He will play a central role in the apprenticeship and training programme, working alongside the culinary team to drive...

Lee was quizzed by Professional Cookery Level 3 students during his visit. A student asked him what it was like to return to see his old lecturers and another student asked if he could pass on any advice to them. He said: “This is the place it all...