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29th November 2012
Written by: Admin
Cameron joins the hotel with 25 years experience in the catering industry and having worked at high profile establishments such as The Langham Hotel in London and the Rowhill Grange Hotel and Spa in Kent. Cameron’s new menu at The Dining Room will...
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Marwell Hotel appoints new executive chef

30th November 2012
Written by: Admin
The newly accredited BTEC Level 2 Intermediate and Level 3 Advanced Apprenticeships - Foundation Apprenticeship and Apprenticeship in Wales - in Craft Cuisine, which were launched on November 28, have been exclusively designed and developed by...
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Recipe for new UK apprenticeships for chefs devised in Wales

21st November 2012
Written by: Admin
Jones was victorious in the North Wales regional heat at Deeside College, Connah’s Quaythis week. He can now look forward to the national showpiece final at Grŵp Llandrillo Menai, Rhos on Sea on Monday, February 11. The chefs were given three hours...
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Cook Ben Jones secures place in Junior Chef of Wales final

22nd November 2012
Written by: Admin
Kelly has over 18 years’ experience working in hotels, under Michelin-starred chefs, in private members clubs, top-end event catering and latterly contract catering, the last six years of which have been in executive chef roles. The status of...
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Caterer Vacherin strengthens its culinary team

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