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The competition theme was Escoffier re-imagined and the team created a ‘fantastic menu’ featuring Seafood from Scotland, Sirloin of British Beef and a dessert using peaches. Vicky Enderson, chair of judges and director of MSK Ingredients, commented:...

With a group of 25 determined climbers assembling at the base of the UK’s highest mountain, a 10-grid CHEFTOP-X, Unox’s latest state-of-the-art combi oven, weighing more than 140kg, was strapped to a custom-made frame to be carried up the mountain...

Taking place at Brigade Bar & Grill in the Beyond Food Foundation Kitchen at 5.30pm on Thursday 11th July, the event will give chefs the opportunity to play allowing them to nurture their creativity and improve their own wellbeing. The event has been...

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...

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...