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Their dish of British sirloin of beef with artichokes, carrots and croquette potatoes with truffles impressed the judges. The award was presented by Leigh Myers, chef director at Wellocks. Also pictured is Vicky Enderson, chair of judges and director...

The prizes on offer include an opportunity for mentoring by senior members of the hospitality industry, the chance to attend Réunion des Gastronome events, a range of bespoke industry-based development experiences and two year’s complimentary...

While 83% of respondents said they use British Lion eggs, and awareness of the world-leading food safety standards of British Lion eggs is strong (90%), there are still significant gaps in knowledge around imported eggs. Gary Ford, chief executive at...

This collaboration marks a new journey for both organisations, combining the ‘culinary excellence’ of Restaurant Associates with the ‘innovative spirit’ of the Design Museum. Former MasterChef Professionals and Craft Guild of Chefs National Chef of...

Throughout June care chefs demonstrated their culinary skills at regional heats in the Midlands, South East, Scotland, North, South West and Wales. Steve Munkley, vice president of the Craft Guild of Chefs, was the chairman of judges. Munkley said:...

As one of the team’s sponsors Darégal has invited the team to travel to Milly-la-Forêt near Paris, where for three days they will be treated to an educational and immersive culinary experience. The attending team includes Jamie Gibbs, Rick Owens...

Their glass presentation, service and wine knowledge impressed the judges. The award was presented by John Hinckley, business manager UK & Ireland for Riedel the wine glass company. Also pictured is Vicky Enderson, chair of judges and director at MSK...