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Will Devlin, founder of Acre a group of purpose-driven restaurants in Kent, and Birchwood Taywell (Bib Gourmand) collaborated with guest experience specialists Levy and its venue partner The Conduit, a community of global changemakers with a members’...

For more than two decades, the Craft Guild of Chefs Graduate Awards have stood as one of the most respected stepping stones for rising culinary talent. As someone who has watched hundreds of young chefs come through the process and witnessed the...

For young chefs aiming to earn the prestigious Craft Guild of Chefs Graduate Award, the finalist experience is so much more than completing the exam. Getting to this stage gives the opportunity for one of the most enriching culinary experiences of a...

Rational says visitors to stand S210 will be able to ‘experience the cooking systems shaping professional kitchens today and tomorrow’. Throughout HRC, Rational will host a series of exclusive Arena Shows, giving visitors a close-up view of how its...

The e-XP range incorporates several new technologies, including Free-zone Induction, Auto-refill Pasta Cookers and OptiOil FryersHP. The former is designed to deliver the flexibility and precision required in high-pressure kitchens., with four...

On 27th March the 12 competitors will complete a high‑pressure skills test and then produce a full two‑course menu, showcasing their creativity and technical ability. Now in its 27th year, the programme equips young people aged 12–16 with essential...

In an industry currently facing rising food and energy costs, tight margins, and ongoing supply chain pressures, Bidfood says operators are ‘under more pressure than ever’ to maintain profitability while delivering consistent quality to customers...

The company has launched its ‘Balanced Protein’ framework—a high-performance texturised protein solution designed to enable manufacturers hedge against market volatility while meeting the urgent demand for lower-carbon, highly-nutritious products. By...

Entrants must be enrolled at a catering college or an apprenticeship to enter the competition. Competitors must submit two dishes using wild meat: • Dish 1: Your favourite chicken dish, but using pheasant or partridge • Dish 2: A brunch dish using...

Reynolds commented: “I worked with Chris whilst I was at Wembley and he was the executive head chef at Stoke park. He would come in and work with the team and offer up menu suggestions for the bobby Moore suite where we catered for up to 1,600 a la...