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The competition organised by Tabasco, owned by the US-based McIlhenny Company, and in association with the Craft Guild of Chefs, has become a very popular competition for student chefs to enter, hence the change of deadline date. Craft Guild vice...

Ely will work with the head chefs at each of Brakspear’s four managed pubs to develop their food business, including menu development, sourcing products, and sharing best practice across all sites. Ely joins Brakspear from The Lucky Onion Group, who...

The one-day event at Hugh Fearnley-Whittingstall’s HQ in Axminster, Devon, was blessed with wonderful weather and a great turn-out of chefs and visitors, drawn by the eclectic mix of demos and presentations, foraging tours and extensive farmers’...

Now in its third year, the scholarship is accepting entries until October 10 from 22 to 30-year-olds working in the UK in any aspect of restaurant service, including hotels, high street restaurants, fine dining, contract catering, licensed...

While flavour combinations and taste are top priority for the chefs in the grand final, Churchill, one of the sponsors of the competition, said the detail that goes into presentation creates a visual feast for onlookers, and, now in its third year...

The pub’s Sunday roast impressed mystery diners with its fine quality, locally sourced ingredients and seasonal produce, as well as the abundance of honey roasted root vegetables, rosemary and garlic roast potatoes and flavoursome gravy. Chris Brown...

Working with Menurama, Callebaut also pinpointed the nation’s favourite chocolate desserts – with chocolate brownie the clear number one followed by cheesecake, cake, pudding and ice cream and revealed the average price of a chocolate dessert is £4...

James Goodyear also from Belmond Le Manoir took second place and Spencer Metzger from The Ritz was awarded third place. Selby’s menu of beef tartare, allums baby beetroots, mustard sorbet, followed by seared sable fish, parsley, lemon and caper...

Daniel Morgan, sous chef at The Square Restaurant in London was runner up, and Nick Edgar, head chef at Belmond Le Manoir aux Quat’ Saisons, took third place. The chefs topped an impressive line up of finalists, which also included: Adam Handling...

The one-off fundraising event will take place on Monday 1st December at Brasserie Joël, Park Plaza Westminster Bridge, London and has been supported by Condé Nast Johansens, Sapori D'Italia and Oranka Juice Solutions. Nathan Outlaw, recently named AA...