Search

Devised by chef patron Sean Kelly, the Young Chef Series will give five professionals the opportunity to work in the three AA Rosette kitchen at Station Road, contribute to Station Road’s tasting menu for one night and learn more about local and...

CAW members can take advantage of an early bird ticket offer of £60 before the end of May, otherwise tickets cost £100 each or £900 for a table of ten. Contact [email protected] to book a ticket. The evening will include a canape...

The Advanced Online Allergen Training will also help businesses get to grips with the legal requirements for providing ingredient and allergen information to consumers. The tool has been adapted for use by FSS and is made up of five separate video...

Mental Health Awareness Week runs from the 15-21st May each year and was created by the Mental Health Foundation. The awareness week is an ideal opportunity for everyone in hospitality to reflect on their mental health and how best to protect it. The...

The annual culinary competition, which recognises the ‘exceptional gastronomic talent’ within Aramark from across the globe, saw 14 chefs compete through a series of cooking challenges. The competition required teams to prepare a three-course menu...

The Capital City College Group includes Westminster Kingsway College, which is still hailed as one of the most prestigious culinary and hospitality schools in the world, as well as City & Islington College, College of Haringey, Enfield and North East...

Originally created as a platform to develop the craft of gelato-making, it has flourished over the past two decades and it now offers a diverse range of courses and programs, catering to both beginners and experienced professionals. From aspiring...

Now on their seventh load of support, Bidfood has donated approximately £400,000 worth of products. They are not only providing their own stock but working with and encouraging suppliers, customers and even competitors’ to fund and donate as well. So...

The 48 students who competed at the heats enjoyed a ‘learning experience of a lifetime’. Back of house students were tasked with creating a nutritious and sustainable plant-based main course following a masterclass with chef Paul Fletcher. They also...