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For the fourth consecutive year, the equipment specialist has donated a sum of money to help satisfy any training needs and aid the purchase of requisites that are needed for furthering their education.

The live final, on Wednesday 21 May, will see four contestants producing a three course meal, plated for four people, within three hours. Written applications need to be in by 16 April. Entrants need to submit full details of their menu (including an...

Headed up by executive chef Michael Lecouteur – formerly of Smiths of Smithfield and Bird of Smithfield –the new menu offers a modern British twist with starters such as Colchester rock oysters with red wine shallot vinegar and cucumber; Orkney Isles...

The four award-winning Michelin-starred chefs will join forces to create an eight-course menu on Tuesday 18th February in aid of the charity, which provides a lifeline for current and former hospitality industry workers who find themselves in a...

For the fourth consecutive year, the equipment specialist has donated money that will be given in small amounts to successful applicants to help satisfy some of the basic training needs and purchases of requisites needed for furthering their...

Cornwell, who is chef de partie at Michelin-starred Lucknam Park near Bath, presented roast loin of venison, squash purée, Savoy greens, red wine shallots and cherries, and also recreated his pan-fried hake, scallop and fennel mousse, mussels and...

Claridge’s hosted a glittering ceremony last night, where Fleming was recognised for his enthusiasm in providing the ultimate front of house restaurant experience. Fleming said: “It’s an honour and a privilege to be the scholar for 2014 and to follow...

They are: Ayrshire – Ayr Campus, Bradford College, City of Liverpool College, Glasgow City College
, Gloucestershire College – 5 Acres Campus, and Westminster Kingsway College. At each of the heats the teams were given a masterclass by Rob Kennedy...

It includes information and tips designed to help those within large organisations to buy, cook and serve healthier, more sustainable food. It has been designed to help organisations meet government buying standards for food and catering services and...