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This initiative, which is designed to drive recruitment to the industry, aims to highlight the significant impact The Burnt Chef Project is making through its free-to-access services and strong advocacy for improved working environments in the sector...

Oxford, Cardiff and Liverpool will join the fundraising campaign this year, taking the number of host cities to eight. Eight hosted 20km walks will take place in cities across the UK on Sunday 13th October. Those who can’t make that date can ‘Walk It...

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...