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With chefs and hospitality professionals busier than ever, this product has launched at the ‘perfect time’ to provide caterers with an extraordinary depth of flavour that can be used as a finished ingredient, or built upon. Chris Dickinson...

The masterclass was led by plant-based chef Chantelle Nicholson and Paul Jennings Quorn’s head of food development for foodservice. Attendees discovered how Quorn’s unique super protein, mycoprotein, can be used create dishes that have the added...

Interesting stats at Wentworth: Average number of people for breakfast each day: 100 Average number of people for lunch each day: 180 Lobsters served in a week: over 120 Fries served in a week: 800kg Biscuits for coffee each week: 3,000 Staff meals...

The 90-minute live cook-off will take place at the HRC Show on 21 March 2022 at London ExCeL. With a strong emphasis on plant-based and Future 50 foods, competitors will have to produce three dishes including the ultimate street dessert using...

He has mastered the art of infusing flavours from his home cuisines with international cooking techniques, presenting Caribbean dishes at the finest level. Howard’s techniques create a ‘beautiful and remarkable memory’ to the eye and palate and he...

The organisers announced that the Institute of Hospitality (IoH) are now supporting the awards and will also join the judging panel. Robert Richardson, chief executive of the IoH, said: “The IoH is delighted to be a supporter of the U Dine Awards...

This year’s competition promises competitors the best line up of judges to date, with Rick Stein, Mitch Tonks, Mark Hix and Nathan Outlaw confirmed to judge the much-anticipated final on the 10th June 2022. The annual seafood event is one of a kind...

Hrishikesh has a wealth of experience having attended the Institute Paul Bocuse, and worked at Les Maison de Bricourt (two-star Michelin), Le Chateau de Bagnol (one-star Michelin) and Lucknam ‘The Park’ (one-star Michelin). He is one of the few chefs...

Seven representatives of the Culinary Association of Wales (CAW) travelled to London to prepare savoury and sweet canapes for 150 VIP guests from business, culture and entertainment. The reception was organised by Secretary of State for Wales Simon...

As part of HRC’s Salon Culinaire and in conjunction with the Craft Guild of Chefs, the live final will take place on Tuesday 22 March 2022. One chef team will win the iconic blue trophy as well as an all-expenses paid gastro trip to Italy later this...