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The gala dinner promises an ‘unforgettable’ evening of fine dining, entertainment and celebration of the next generation of hospitality talent. It will be the first official event under the patronage of chef John Willaims MBE who recently joined as...

The announcement follows the prestigious recognition of three AA Rosettes, recently awarded to CORD, affirming its position as one of the capital’s most exciting culinary destinations. The accolade marks a ‘significant’ milestone for the restaurant...

TUCO Competitions gives university caterers the opportunity to showcase their skills and talents as well as a chance for spectators to see them live in action. The event involved two days of competition, networking and collaboration of chefs...

The ‘Unleash Your Imagination’ competition is centred around Angel Delight and McDougalls Jelly, two of Premier Foods’ most iconic dessert brands. The competition is inviting school chefs to invent their own fun and adventurous dessert. The...

The scrumptious menu of gigantic chocolate eggs showcased their artistic impressions intertwined with ‘mouth-watering flavours’. Chef Vivek is a patisserie and chocolatier with an 26 years of experience. The desserts include floral kissed pastries...

This session features inspiring chefs from all over the world who will share their unique skills, experiences and challenges: Vojtech Vegh, the ‘godfather’ of food-waste prevention and author of the book "Surplus: The Food Waste Guide for Chefs. Earl...

Amber Francis, head chef and senior educator at Christ's College Finchley, became a Great British Menu Champion of Champions after competing in the 20th anniversary series. Her dessert titled ‘Books, the Mind’s Food’ was voted the favourite dish of...

Accompanying him in this new chapter is Janet Wigley, who has been appointed vice president. Founded in 1899, the Réunion des Gastronomes is dedicated to promoting excellence in food, wine, and service within the hospitality industry. The association...

Central to this is a new creation called ‘The Beef Chocolate Bar’, a salted caramel petit four made with dark chocolate, reduced homemade beef stock, reduced Guinness and seasoned with oxo cube to provide a sweet, salty, bitter meaty taste. It is...

Hospitality businesses across the UK are grappling with major challenges such as persistent staff shortages, soaring customer expectations, growing competition and the increasing demand for high-quality and memorable service. HIT Training says these...