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The 22-year-old chef de partie from Coast Restaurant, Saundersfoot also won an all expenses paid trip to represent Wales at the Junior Forum held at the World Association of Chefs’ Societies Congress in Athens, Greece in May 2016. Tabberner said: “I...

Kebble will oversee all culinary offerings for the five star luxury hotel, including HIX Mayfair, The English Tea Room, The Donovan Bar and six private dining rooms. The chef began his training under the renowned Anton Edelmann at The Savoy in 1999...

A collection of 20 recipes, including Piri Piri Pork and Sicilian Fish Pie, has been put together for school chefs to cook nutritionally balanced meals in one pot. All the recipes feature McCain’s Simply Potato, helping caterers to avoid seasonal...

The finalists will compete in two regional finals, held simultaneously on Thursday, March 12th 2015. They will take place at University College Birmingham and University of West London, Ealing. This year’s challenge is to create a recipe to serve...

The new Food Innovation Suite features state-of-the-art food testing and diagnostic technology alongside kitchen facilities. The 9,000 sq ft suite will be used by students on existing food courses and chef programmes in addition to undergraduates...

Now in its fourth year, the theme for this year gives chefs the opportunity to showcase their creative flair, whilst highlighting the range of flavours of Mövenpick ice cream. Harriet Morley, business development manager at Mövenpick ice cream, said...

Rizza Eaglestone, James Spray and Liam Edmunds wowed the jury during the cook-off held earlier in the day in the kitchens of Mr Todiwala’s Kitchen, the hotel’s signature restaurant, where they produced a 4-course South East Asian menu that included a...

The Craft Guild of Chefs Honours and Awards will also be announced at the AGM. Honours and awards include the Rising Stars award, National Hero award and Gold Medal, awarded for long and outstanding service to the Craft Guild of Chefs, with a minimum...

Commencing his first stint at the hotel in 1999 as executive sous chef, Jackisch returns to lead the culinary team, now with over a decade’s experience garnered in the Middle East and Russia. Since his departure from The Savoy in 2004, Jackisch has...