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Thanks to donations from the virtual fundraiser, the Bourdain Challenge held last year, The Burnt Chef Project has been able to not only allocate funds to this new initiative but also continue to expand it with these new modules. Designed for...

Her dessert titled ‘Books, the Mind’s Food’ was voted the favourite dish of this year’s show. Francis swapped school lunches like Beef Short Rib Pie, Falafel Plates and Harissa Baked Fish with jewelled couscous for a dessert of hay infused set cream...

Developed with over 30 years research and development, this ice machine range ‘sets a new benchmark’ for ice quality, machine performance and sustainability. Further peace of mind is achieved with Hoshizaki’s fully supported three year warranty...

In recent weeks, the Guild has reached out to past National Chef of the Year competitors to ensure that chefs are aware of the brief and to answer any questions about the entry process. The response to the brief created by Matt Abé has been...

Knorr Professional’s Scottish Student Chef of the Year competition is now in its second year and aims to discover and celebrate the next generation of young Scottish chefs. Nahui impressed the judges with her main dish of monkfish tail, smoked pork...