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The catering categories are split into cost sector aimed at local authorities and profit sector for products targeted to pubs, hotels and restaurants, and is judged against set criteria by an independent panel comprising of a consultant chef, food...

One of 22 awards being presented at the Grosvenor House Hotel on London’s Park Lane on July 1, the Chef Award is open to chefs from all sectors of the industry and will recognise an individual who has made an outstanding contribution to the industry...

The Scottish team took the top spot for its consistent performance during the four-day grand final against teams from Ayrshire – Ayr Campus, Bradford College, City of Liverpool College, Gloucestershire College – 5 Acres Campus, and Westminster...

Langdon joins The Garrison following experience working as chef de partie at The Savoy (2006-2007), chef de partie at Bord’eaux & JW Steakhouse at the Grosvenor House, junior sous chef at The Gun, ETM group (2010-2012), and most recently head chef at...

Diners will enjoy a five-course menu with matched wines, sponsored by Boutinot, including coffee and petit fours. During the evening there will be an auction and raffle. Haworth said: “I have been a Patron of Hospitality Action, the industry charity...

Two chefs from each of the six NACC regions triumphed during the regional cook-offs, impressing the judges with their culinary skills and their knowledge and understanding of catering within a care setting. On Wednesday 11 June the 12 finalists will...

The event takes place on Thursday, September 11, and promises to deliver a great day’s golfing and an enjoyable networking opportunity as the guest list will extend beyond Craft Guild members and suppliers to an extensive list of end-user chefs and...

Barnes, who was a finalist in last year’s competition, battled against fellow chefs Scott Dineen from Goldman Sachs, London, (Baxterstorey); Sabrina Gidda, AIG Group, London, (Restaurant Associates); Richard Pascoe, Oulton Hall, West Yorkshire, (De...

It is sponsoring Main Plates in the junior and senior class in the Salon Display, and the senior class Molecular Gastronomy Skills Test in the Live Theatre. The junior (chefs under 23) and senior Main Plates, which are in the Restaurant Plate section...