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The kitchen is fully equipped with Carpigiani’s state-of-the-art equipment to help chefs, business owners and entrepreneurs master the art, craft and science of artisan gelato. With sites already in Hereford, London and Glasgow this is the fourth...

Miller, who showcased brilliant talent throughout the competition process, beat eight other finalists, rising to the top of thousands of applicants from around the world. The talented young chef was closely guided by his mentor Pierre Minotti to...

This is the fourth podcast guest which has also featured Craft Guild of Chefs chair Mark Reynolds, inspiring chef Ruth Hansom and Craft Guild of Chefs wellness ambassador Andy Aston. Key highlights of the fourth episode include: Inclusive...

Wrexham-based Sion Hughes, head chef at The Spa at Carden Park, is teaming up again with Calum Smith, pastry chef at Shrewsbury School, to fly the Culinary Association of Wales (CAW) flag. Their mentor is Graham Tinsley, executive head chef at Carden...

Home of the original triple-cooked chip and birthplace of the runny Scotch egg, the Hinds Head has become a destination pub for diners across the world. Under the watchful eye of head chef Edoardo Brambilla, the pub’s menu has evolved to offer a set...

It is the 14th straight month of decline, as prices continue to stabilise after a prolonged period of aggressive inflation. The report also reveals a 0.5% month-on-month increase in prices across the basket of goods—a third consecutive rise. This...

This award not only recognises chef Vivek's ‘exceptional’ talent but also marks a triumphant milestone in his career. Chef Vivek's journey into the world of pastries has been nothing short of a ‘gastronomic odyssey’. Armed with a passion to transcend...

The Roux family is undoubtedly one of the most influential forces in the catering industry. Their legacy, spanning five decades, has left an indelible mark on kitchens across the globe. With their ‘unwavering passion for culinary excellence’ and...