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The Craft Guild of Chefs recently spoke to Ieuan Davies on an Instagram live. He was the first chef to achieve the pastry and kitchen award, coming Highest Achiever in both exams. Ieuan recently started working in his first head chef role at Lilliput...

Toque d’Or Grand Finals week The challenge was part of an action-packed Toque d’Or Grand Finals week, comprising a series of challenges built around the competition’s overarching theme of sustainability. Throughout the week, competitors were...

With spring traditionally symbolising reflection and renewal, the season ‘inspires’ a fresh perspective making it the ideal time to refresh ways of thinking, reassess the company HR approach and improve business focus. Research has found one in five...

A five-day focus on the key issues facing public sector catering teams offers opportunities to learn, share, access brand new resources, and participate. Each day will have a theme, these will look at kitchen technology, plant-based menus, local...

This ‘unique opportunity’ invites passionate culinary enthusiasts to vie for a coveted spot in the esteemed Grand Diplôme programme, internship at CORD by Le Cordon Bleu, alongside accommodation for a year and mentoring from Michel Roux and more, the...

The Culinary Association of Wales (CAW) has been invited to compete against eight other countries in the Alen Thong Golden Coffee Pot Young Chef Challenge at The International Emirates Salon Culinaire, during Expoculinaire 2024 Sharjah from May 20-22...

Ruby, who completed a BTEC in Hospitality at Cardiff and Vale College and now works at Lucknam Park Hotel and Spa near Bath, will represent the UK in Restaurant Services. She commented: “I am so proud of myself. The training has been my life for so...

In his keynote address, Davies will explore how Levy UK & Ireland are making a difference to environmental, social and governance (ESG) in foodservice and hospitality as well as its supply chain. Davies will showcase how they are implementing change...