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Cavanagh was one of 10 chefs who competed in the final, representing Sodexo's prestige, healthcare, education, defence and corporate services segments. As part of the live final cook off, chefs had to prepare and present a three-course menu in 90...

The awards, designed to honour foodservice professionals who have made major contributions to the hospitality sector, went to 25 industry leaders. "These are people who have helped advance the hospitality sector and who have often given their time...

The event, which will take place at the refurbished Quo Vadis, will include a butchery demonstration by Andrew Sharp, who will educate guests on the fine art of maturation using two Renaissance Mutton carcasses of different aging processes. Jeremy...

Together with Craft Guild chefs they created a number of recipes, including turkey pie using fresh British diced turkey breast provided by sponsor Bernard Matthews Foodservice, the latest company to lend its support to the scheme that aims to teach...

The first kicks off on Thursday, March 29, hosted by Caines at the Michael Caines Restaurant at ABode Manchester. Diners at all three events will enjoy a champagne reception followed by a five course dinner plus coffee and petit fours. Each event...

On Tuesday, February 28, at 10.30am Cavalier will demonstrate and encourage youngsters to consider sustainability as more than just regionality and seasonality of food, and that it should be understood not just as a concept, but integrated into...

The awards are open to individuals, departments, schools, colleges or partnerships that have introduced initiatives or activities over the last year in hospitality training and development. With the deadline for nominations now extended until...

It follows the success of EBLEX's first sous vide product range when 42 beef and lamb cuts were launched with Michelin-starred chef Anthony Demetre. EBLEX's master butcher Dick van Leeuwen identified seven cuts from the chuck, which is usually only...

Alaska Seafood, in association with the Craft Guild of Chefs, had challenged UK chefs to create a recipe design specifically tailored to its distinctive fish and seafood, which had to be prepared and cooked in 90 minutes. Baril chose wild Alaska...