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The World Sushi Skills Institute of Japan (WSSI) and the Norwegian Seafood Council (NSC) have joined forces to find a UK chef capable of competing at the international final in Japan where they will be judged by top sushi experts. An exclusive...

2014 runners-up Biju Joshwa (London Marriott Country Hall Hotel) and Zac Dearden (The Wooly Sheep Inn, Skipton) will join Jonathan Los (Bishopstrow Hotel & Spa), Heather Gibson (Hilton Glasgow) and Hannah Ward (Whisk and Spoon Catering) in the live...

Young National Chef of the Year is a unique competition set up to celebrate and develop the culinary skills of young British chefs. It draws successful candidates from a wide range of UK-wide chef competitions including the Craft Guild of Chefs...

As the guild celebrates its 50th birthday, vice-president Andrew Green will take over from Martin Bates in the new role of Director of Operations, building on a more strategic approach. With a long career in contract catering, from running the head...

Petrie will be working closely with all the teams in the group and helping to further develop the talent and creativity across all 14 of the UK restaurants in the company’s portfolio. He began his kitchen career as a pot washer in his native Oban on...

The final saw Joshwa battle it out against four other finalists, who each prepared their take on the classic ice cream sundae. Joshwa of London Marriott Country Hall Hotel impressed the judging panel with his Black Forest Sundae, a combination of...

The announcement was made at an exclusive dinner held at Quaglino’s and hosted by Bocuse d’Or global equipment sponsors, Manitowoc. Brian Turner, Team UK President and juor has headed the UK team for almost as many years as the Bocuse d’Or has...

Eight regional finalists remain and have been tasked with creating a short video to bring their original entry to life and showcase their kitchen camaraderie, togetherness and teamwork. Voters now have until midnight on June 29th to go to www...

The semi-finalists listed below will compete in the heats at Sheffield College on Thursday 11 June or at Le Cordon Bleu cookery school in London on Wednesday 24 June. The top scoring chefs from both heats will then go through to compete in the...