Search

Thornley demonstrated how the new KNORR gravy and demi glace sauce mixes are a quick and efficient way to create tasty meals. The aim of the session was also to demonstrate ways for operators to increase customer satisfaction. Using simple butchery...

He beat off four other top chocolatiers and pastry chefs to take the title and he will now represent Great Britain in the world final at the Salon du Chocolat in Paris in October 2011. Runner up was Ruth Hinks, the competition's first UK female...

But introducing the report on the future of the industry at a reception at the House of Commons, Ufi Ibrahim, chief executive, said that global competition represented a real threat to British hospitality and tourism. "China is a country that has...

The cook-off took place at this year's Restaurant Show at London's Earls Court 2 and saw Mark Stinchcombe take home the title. John Retallick who oversaw proceedings said all the finalists had worked "very hard". Announcing the winners Craft Guild of...

Hrishikesh Desai won the coveted title to join a host of respected names in the history of the competition including Gordon Ramsay, David Everitt Matthias, Mark Sargeant, Eyck Zimmer and the outgoing 2008 titleholder and finalist for the Bocuse d'Or...

Chefs such as Marco Pierre White, Albert and Michel Roux and Heston Blumenthal, along with the Academy of Culinary Arts, who manage the UK Bocuse d'Or representation, have all pledged to support Hulstone and help raise awareness of the Bocuse d'Or in...

A total of 14 different colleges are taking part, with 65 chefs putting their skills to the test. The biggest team is from Emmanuel College with 12 entrants. Twelve chefs will compete in the Live Competition 'cook off' on Tuesday 26th October at...

Almost 60 competitions will take place across the three day event, including 12 new classes for the Live Theatre and Salon Display. Live Theatre, sponsored by Compass Group UK, will see the introduction of three brand new classes: Elior Apprentice...

Chefs are being urged to get creative and show the nation that Renaissance Mutton is an ideal ingredient for modern menus, whether served in a pub, or fine dining restaurant. To enter, all chefs have to do is design a main course dish for four covers...