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Founded in 1992, Monika ‘revolutionised’ temperature monitoring equipment to provide operators with a simple yet accurate way to monitor and manage temperatures across both individual and multiple locations. Monika‘s current cloud connected solutions...

The conference attracted 180 chefs from across the UK for a great networking and learning opportunity. During the business day, delegates had culinary presentations in the lecture theatre from Sat Bains and Hrishikesh Desai. Both chefs are Roux...

The all-female team of Caitlin McGrath, Grace McGreal and Riley Monk cooked and served a three-course French menu to four Restaurant guests and additional dishes for the judges. Darren Creed, who mentored the trio, said: “It was a phenomenal...

Being a passionate advocate for sustainable, field-to-fork fare, he’s the perfect chef partner for the first GWCT Welsh Game Fair to held at Vaynol Estate, near Bangor from September 9-11. He will be running a VIP Enclosure Restaurant, aptly named...

This year marks the 50th anniversary of the competition and the judges are looking for the next person to follow in the footsteps of recent champions Thomas Swaby, Nick Smith and Steve Groves. National Chef of the Year was first run in 1972 and...

Finishing Touches is a competition organised by LACA in association with the Craft Guild of Chefs. The competition is aimed at staff employed in any aspect of education catering capable of producing craft pieces. The competition provides entrants...

David McKown, director of the Competition, commented: “Andrew was a great supporter of the competition and was our chair of judges for eight years, it was a fitting tribute to his memory to present this award.” The team mentored by Darren also won...

After an extensive, year-long research process involving flavour experts across five worldwide regions, McCormick has uncovered three themes: Food Stories recognises both a flavour, and the story behind it. From professional chefs and restaurant...

A reimagined colcannon is made by gently folding potato and cabbage with salmon and Lakeland Dairies Pure Irish Butter and Millac Gold Double for a deliciously creamy finish. The dish is then paned with flour, egg, and Lakeland Dairies Whole Milk...