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Last year saw over 8,700 participants take part in the competition. Springboard’s FutureChef is a four-staged nationwide culinary competition run by The Springboard Charity and is open to all 12-16 year olds resident in the UK. The competition is...

The competition is aimed at student chefs of any age working in the UK, who will be tasked with creating an original and flavoursome street food recipe for four persons that uses one of the Tabasco sauces, which includes: original red, green jalapeño...

The ‘We Can Take The Heat’ team, sponsored by Unilever’s Meadowland Double Cream brand, was made up of National Chef of the Year finalist Alex Bond from Turners Restaurant, Birmingham; Young National Chef of the Year finalist Ruth Hansom from The...

The finalists are: Saurav Nath head chef at the Colony Bar & Grill in London Kevin Hughes head chef at Leeds College’s International Academy Culinary Arts Amardeep Singh Anand executive chef at the Taj Indian Restaurant Leicester Suree Coates chef...

Team members included industry leaders such as: Andrew Stembridge, managing director of Chewton Glen and Cliveden House Jonathan Raggett, managing director of Red Carnation Hotels and Hospitality Action Trustee Danny Pecorelli, managing director at...

Groves, executive chef at BaxterStorey, won the crown after producing outstanding dishes at the final at the Restaurant Show at London’s Earls Court on October 8. Using seasonal ingredients from a mystery basket unveiled to this year’s eight...

He impressed the judging panel, which included the competition’s chef ambassador Mark Sargeant, a former National Chef of the Year, who said he served up a great three-course menu. It included starter of fallow deer, burnt onion, pickled apple and...

The annual competition, which for the first time welcomes new sponsors BD Foods and ABP Food Group for this year’s challenge, offers an opportunity for full time hospitality and catering college students to showcase their talent while developing...

Judges from the Craft Guild of Chefs, the catering industry and the catering education sector, represented by chair of judges Andrew Green, Stephen Gomes and Richard Jones, had the task of evaluating dishes and cooking skills, which was harder this...