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Hannah Parsons, 18, Travis Jessop, 18, and Sarah Platton, 19, are the Young Restaurant Team of the Year 2015. The team wowed the judges with a South Asian themed menu paired with a selection of wines in the competition held at the college on June...

The chef, who has headed up the kitchen team at The Chester Grosvenor since 1988, runs the scheme to offer 10 aspiring chefs a platform to embark on a career in the kitchen. Open to 16-234 year old school leaves, unemployed individuals, or those...

The Local Government Association (LGA), which represents more than 370 councils - who are now responsible for public health - is calling for voluntary calorie count signs to be prominently placed at counters and on menus. This radical move mirrors a...

The concept which is a cloud-based menu management software system has been designed with EU allergen compliance in mind and gives chefs an online system to manage ingredients and recipes. Operators, chefs and front of house staff can use Kafoodle...

The guide, which holds tip and gluten-free recipes, was launched at the LACA Conference and Exhibition on July 8th. Leon Mills, KNORR marketing manager, said: “Our research shows that while 91% of chefs know how to prepare a gluten-free dish, 28% of...

Launched last year, the Chef School, in partnership with the Ministry of Defence (MOD), was created to inspire and teach aspiring chefs to break into the profession. The MOD has offered up a space at one of its army bases in Grantham in return for...

Greg Crump, development chef at Hobart Cooking Solutions said: “We want to show how the Bonnet Combi and High Speed Steamer can transform a kitchen with consistent quality results, increased flexibility, improved profitability, reduced costs and less...

In attendance will be HRH The Countess of Wessex, Royal Patron of the Craft Guild of Chefs. During the evening you will ‘Dine Across the Decades’ as you enjoy a sumptuous five course meal prepared by a brigade of the Guilds finest. We will also be...

Dan said: “Pepper is such a staple in many restaurants, it's the only spice we have on the table. For chefs to consider it so integral that it's a 'seasoning' and look for it when tasting dishes, shows we should know a little bit more about it. “The...