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The quartet of chefs will join forces to create dishes to raise much needed funds to support hospitality families in crisis. The award winning chefs include: Tim Allen, chef owner at sō-lō Stosie Madi, chef owner at Parker Arms James McKenzie, chef...

On 29th September, Guardians of the Grub will be celebrating National Hospitality Day as well as highlighting the importance of International Day of Food Loss and Waste. The industry can get involved by: Liking, sharing and commenting on Guardians of...

As the summer season draws to a close, the GU team has been securing new ‘Introduction to Gelato’ venues to make this increasingly popular course more widely accessible. Paul Ingram, managing director at Carpigiani UK, said: “As a first foray into...

It is an ‘invaluable opportunity’ for chefs looking to gain first-hand experience within some of the world's most renowned establishments. The initiative was launched in 2019 by the late Andrew Fairlie. Eddie Brown was awarded the scholarship last...

Stuart works across the UK and European branch offices of Hoshizaki as technical manager and is responsible for maintaining and driving cooling standards, systems and processes. Simon Frost, director UK & Ireland at Hoshizaki, said: “Stuart has...

The CAFA certified carbon neutral status has been awarded by Climate Action for Associations (CAFA) and recognises the measurement, reporting and offsetting of Adande’s emissions during 2022 as well as recognising and taking into account the...

For more than two decades Rogan, chef proprietor of L’Enclume and founder of the Umbel restaurant group, has been setting the standard for the ‘world’s finest cuisine’. In a landmark achievement Simon attained his third Michelin star, a testament to...

The refreshed menu, available to fans in hospitality at each of the clubs, contains a series of dishes inspired by the local culinary tastes of Northern England with a twist. The new dishes include: Peppered beef striploin with pulled beef & onion...

This ‘exceptional’ dining experience aims to merge the rich flavours of classic Oriental cuisine with locally sourced ingredients, allowing guests to savour a unique fusion of cultures. The Monkey King menu features appetisers such as mapo tofu and...

Le Gavroche will be hosting a series of dinners celebrating the menus over the decades since the restaurant opened, which will start this November and go through until the restaurant’s closure in January next year. In a statement Michel Roux Jr said...