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Talented front-of-house staff from across the foodservice industry are being urged get their entries in for the 2016 Gold Service Scholarship. The scholarship, which launched in 2012 and is now in its fourth year, tests candidate’s skills in a range...

The competition is focused around championing individuals with disabilities in the hospitality industry and will be held at the Glasgow Cut Hotel on September 10th. The Culinary Ability Awards has joined the Zero Barriers Project, uniting six...

Now in its fourth year, the competition for students of any age has gone from strength to strength and in a change from the previous years. The semi final will find the best 10 dishes to be show cased and judged at the final to be held at Hotelympia...

Grebenstein was successful in a competition that included Steve Love, former executive chef at Loves Restaurant and Tony Wright, senior chef lecturer at University College Birmingham to collect the prize. The competition took place at Le Cordon Bleu...

Both of the new two-star restaurants are Japanese restaurants in Mayfair - Araki and Umu. Rebecca Burr, editor of the Michelin Guide, said: “It is a great compliment to London that when Sushi Master Mitsuhiro Araki closed his Three Star counter...

The scheme will be launched at an event on 4th November 2015 and aims to meet the demand for highly skilled chefs, as a result of the growth in fine dining experiences in the UK in the last two decades. Headed by Paul Mannering, academy principal...

The brewing company has invited chefs to produce a dish cooked with beer, which will be judged on September 27th at the annual green hop festival, Hopfest. Entrants to the competition are in with the chance of winning their weight in beer, and the...

2014 to 2015 saw the biggest jump in bookings, some 50% up year on year. Bookatable has delivered 395,000 covers to Michelin star restaurants each year, through its online booking platform. The news comes as Michelin reveals its new 2016 guide, with...

The competition’s aims are two-fold; firstly to stimulate an interest in Asian cuisine and by extension, Asian culinary arts, as a valuable career among budding chefs more accustomed to European and other world cuisines. Secondly to help stem the...