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The Awards Dinner aims to raise crucial funds to support the charity’s work in reducing reoffending rates through the delivery of hospitality training in prisons. Previous charity balls have seen the amount increase year-on-year and have now raised a...

The research found that 52% of those aged between 18-34-years-old said they were happy to pay more for a sustainable meal when eating out compared to 37% of 35-54-year-olds and 35% of those aged 55+. There were also significant regional differences...

At the London Marriott Hotel Grosvenor Square, the trade body committed to ten sustainability pledges across four key areas including waste, supply chain, skills and biodiversity. The ten pledges include: To deliver on 2040 net-zero aims for the...

Headquartered in Germany and with a long history spanning 75 years, MKN is a market leader in premium cooking equipment. Its extensive portfolio of products and systems combines classical cooking equipment with innovative, multifunctional appliances...

‘The Bar’ combines all the changing preferences of people’s cravings while also having less sugar. This was made possible by the dairy company’s ‘unique’ milk powder solution. Timo Pajari, senior vice president for Valio, said: “The needs and...

The team spent a day at the ‘Institut Paul Bocuse’ and had the opportunity to observe culinary classes before a lunch in their own Michelin Starred Restaurant. David McKown, director of the competition, said: “The tour was packed with great learning...

To mark the end of the practical workshops led by Marcus Wareing, the 14-strong team worked hard to create a menu to showcase the cooking techniques ‘perfected’ over the last year. Inspiration came from foraging, plant-based influences and nose to...

Marcus, who beat eight other finalists, will be participating in the Grand Finale that will take place in Milan in 2023. The 26-year-old chef works at the Hide and Fox restaurant in Saltwood, Kent. He has been working in kitchens since he was just 14...