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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...

This means that the drawers can be adjusted to any temperature from +4°C to -22°C, so that they can store specific food products in exactly the right conditions. Malcolm Harling, sales and marketing director of Williams, said: “The Chef’s Drawers...

Now in their fifth year, the awards continue to recognise the innovation, dedication and high standards demonstrated by teams working in university catering and hospitality. For the second consecutive year, the University Chef of the Year category is...

Co-located with International Salon Culinaire, The Pub Show, Hospitality Tech360, IFE and IFE Manufacturing, the three-day event offers public sector caterers a concentrated opportunity to source, benchmark and learn at a time when operational...

The launch follows new research from Premier Foods, which reveals that three in five (61%) UK parents worry about undeclared allergens in school meals. While almost four in five (79%) say it’s important to them that school meals are allergen safe...

HIT Chef Academy says that despite progress women remain underrepresented in professional kitchens. The SHEF Movement aims to change that by sharing real stories, creating opportunities and encouraging more inclusive kitchen cultures. By supporting...

Joining ENSE reflects Unox’s ongoing commitment to working alongside industry partners to support the continued development of professional kitchens, from advancing cooking technology and sustainability to improving operational efficiency across the...

Now in its second year, guests enjoyed a multi-course menu from leading chefs, a raffle and a live auction to benefit Saint Francis Hospice in Essex. The event was hosted by pastry chef and Waitrose development chef Will Torrent, who guided guests...

Hansom spent two days working with catering students from the college to design, prepare and deliver a fine dining experience at the college’s Glasshouse restaurant. The event quickly sold out, with 42 guests enjoying a bespoke tasting menu created...