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It will be a key contest among other leading events such as the Craft Guild of Chef’s National Chef of the Year and Young National Chef of the Year, plus the Junior and Senior Compass Chef of the Year competitions being held at London’s Earl’s Court...

These awards recognise a young working chef's culinary excellence, testing their knowledge and skills in a series of culinary challenges in a high-pressured environment. On September 6 they will take part in the final exam at the University of West...

The competition entailed reproducing the winning barbecue themed menu created by Partridges of Sloane Square earlier this year for RH Hall’s challenge entitled: BBQ Event Menu Challenge, which won the company a Crown Verity barbecue system...

Horsnell brings to the role more than 10 years experience from within Unilever Food Solutions, most recently as category marketing leader in the Nordics. Tracey Rogers, managing director, Unilever Food Solutions, said: “We’re thrilled to have someone...

Laura Daniels, Robert Somerville and Jessica Jackson from Manchester College spent time in the kitchens of Galvin’s at Windows Restaurant and Harrods, working under the tutelage of head chefs Andre Garrett and Allister Bishop and their respective...

The award was presented to McKown at the Skills for Chefs and Service Conference gala dinner held at the university on July 10. McKown, who is head of training, quality, accommodation and commercial services at the university, has masterminded the...

The new accolade is an additional award category to the Compass Chef of the Year competition which sees Compass chefs compete for the title of Junior and Senior Chef of the Year. This new category has been introduced following the launch of Compass’...

The event, taking place at the Hilton Hotel, Blackpool from 19-21 September, will also be using the event to celebrate its 25th anniversary. To commemorate the milestone all of the past national chairs of the NACC will be at the event with fellow...

Her dessert of poached apple cannelloni centred with a jasmine mousse topped on a chocolate sable breton, served with Mövenpick hazelnut ice cream, blackberry sauce, fresh blackberries, apple foam, poached apple, jasmine flowers and apple blossom was...