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Commis chef Pope, 19, won the competition at Sodexo’s annual Salon Culinaire, the second largest salon in the country and Sodexo’s biggest yet. More than 900 employees entered a range of static and live competitions, and visitors to the event held at...

Stott is shortlisted in the ‘Chef of the Year’ category at the Hampshire Life Food and Drink Awards, taking place on November 25th 2015 at the Elvetham Hotel, Hartley Wintney. Now in its tenth year, the awards recognise the importance of the...

The role, which was previously held by chef Stephen Billingham from South Africa, has seen a change in reins when Billingham was forced to step down due to personal professional commitments. Cuthbert is a familiar face within the Global Chefs...

Food and flavour scientist Dr Rachel Edwards Stuart has revealed that pork can be teamed up with as many as 50 different ingredients; ranging from the standard, such as onions, leeks and garlics, to the more unusual matches, including globe artichoke...

Town Centre Securities PLC has received planning permission from Leeds City Council for the development, which includes a 134-room hotel and 4,000 sq ft restaurant in the Arena Quarter in Leeds. Marco’s New York Italian, a 90-cover restaurant will...

Now in its fourth event, the biennial competition is run in conjunction with the Craft Guild of Chefs and culminates with a live cook-off at Hotelympia’s Salon Culinaire Live Theatre on 2nd March 2016 at London’s ExCeL. The 60 minute contest will...

The highest achiever, scoring 87% in the final exam in this year’s career-enhancing scheme for chefs aged 23 and under, was Reece Cosier, chef de partie, The Landmark hotel London. Two other London chefs were amongst the five who achieved the tough...

The Great Kitchen, Great Results programme will see Electrolux join forces with four equipment distributors to host regular events tailored to the needs of caterers from every sector. As well as eight sector-specific programmes, ranging from care...

New research by restaurant booking platform, OpenTable, reveals that 79% of diners feel restaurant menus can be overly confusing, and over half (51%) of the UK have had to ask the waiting staff to explain an item on a restaurant menu. Mike Xenakis...