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28th November 2012
Written by: Admin
Hulstone is a big fan of Kikkoman Soy Sauce and uses it regularly in his fine dining restaurant and brasserie. He is keen to spread the message on how naturally brewed soy sauce can be used as a universal seasoning to really bring together the...
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Kikkoman joins forces with chef Simon Hulstone

17th June 2015
Written by: Admin
There’s been a flurry of activity at the beginning of our 50th Golden Anniversary year. All the hard work and effort put in to the canapé competition by our eventual winners, the City of Glasgow College students, came to fruition on Tuesday 21 April...
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May/June 2015: Welcome

12th April 2013
Written by: Admin
Some may be unkind and call it ‘boil in the bag’, but many chefs who use the sous vide method see it as an invaluable way of cooking food to satisfy discerning consumers as well as making a profit.Sous vide’s literal translation from the French is...
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Winter 2011: It’s a wrap

20th November 2012
Written by: Admin
Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30. They have until midnight on Monday 28th January 2013 to submit a recipe to serve four people using: One Stone Bass (Meagre) of 1.4 to 1.6 kg (max 2kg) and...
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2013 Roux Scholarship open for entries

16th November 2012
Written by: Admin
The scholarship is an initiative designed to inspire a new generation of young people to enter the hospitality profession, spearheaded by service professionals including Willy Bauer, Silvano Giraldin, Fred Sirieix and Sergio Rebecchi, and sponsored...
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Last call for entries for the Gold Service Scholarship