Search

Hawkes joins ETM Group from The Fellow, Kings Cross where he was head chef for two years. Before that he held positions at The Owl and The Pussycat, Shoreditch and The Bull and Last, Highgate. Hawkes hopes his recent experience at award-winning...

Heathcote, from Preston, had been warned by HM Revenue and Customs (HMRC) that unless he put up a cash security to safeguard payment of VAT, he could no longer supply taxable goods or services at his PH restaurants in Preston and Longridge. However...

The ‘adventure gourmet - cooking for excellence, education and entertainment’ day saw the five OCS chefs mentored by Hulstone in Café Spice Namaste’s demo kitchen, complete with overhead cameras to provide a clear view of the demonstrations. Hulstone...

His top prize is a week-long stage working with executive chef Andrew Fairlie at the two Michelin-starred Gleneagles. The competition for professional chefs run by Coeliac UK, the national charity for coeliac disease sufferers, in association with...

The chef, whose own work was serialised in a BBC 1 television series, is calling on people to send in nominations for inspirational caterers working in any institution, from hospitals to schools, work canteens to care homes.

Back once again are Mars Foodservice brands Uncle Ben’s and Dolmio, Premier Foods, Marks & Spencer and Reynolds Catering Supplies, which all supported last year’s scheme, and the organisers have also secured the backing of the Country Range Group...

Now in its 26th year, Nestlé Toque d’Or sets out to keep students on their toes with the most exciting culinary challenges in the industry, and Toque d’Or plans are well underway for another memorable event, with the focus being more about learning...

Next year’s event will feature a new schedule in response to feedback from a dedicated chef panel including Chris Galvin, Steve Munkley, Simon Hulstone, Cyrus Todiwala, Nick Vadis and new salon culinaire chef director James Tanner. The professional...

The college’s School of Hospitality and Culinary Arts can boast a heritage dating back to the great Auguste Escoffier and the book, entitled: In a Class of its Own, written by head of hospitality and culinary arts Gary Hunter and renowned food...