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The winners also followed ‘bean to cup’ journeys, experiencing regenerative farming in coffee and cocoa farms, before seeing the beans transformed into coffee in a Nescafé flavour lab. Joshua Kerr from City of Glasgow College (front of house) and...

Praised for its attractive colour and smooth creamy mouthfeel, Ballyrashane Salted Butter won the two star award. The judges said: “We ate it thickly spread. It is creamy, beautifully salted and full of deep grass-filled buttery notes. A fabulous...

While nutritional data about calories, sugar, fat and salt content is now common, the ‘Food Insights Report’ indicates that there is mounting interest in other elements such as vitamins and protein with particularly high demand from parents, 67% of...

The Chefs’ Forum connects ‘some of the UK’s finest culinary talents’ with colleges across the country to help ‘inspire’ the next generation of chefs. Catherine Farinha, director of The Chefs’ Forum, said: “I’m full of praise for Bradford College. It...

Synergy has been the grill of choice since the competition began in 2015. The Craft Guild of Chefs business partner has announced that their grills have been chosen yet again. Lorraine Hendle, managing director of the World Steak Challenge, said:...

This includes six people who have been with Williams for 20 years, four for 30 years and three people who have reached 40 years at the company. A special lunch was held for all employees and there was a presentation of gift awards for the long...

This is the first restaurant founded by Le Cordon Bleu-trained Assem Abdel Hady and Andres Bernal, which originally opened in Wandsworth in January 2020, with the aim of redefining the traditional fine dining experience. The kitchen is run by head...

Compass is now an ‘Employer Partner’ and will support the ‘Have a Go’ sessions, offered to young people aged 16-29-years-old in the new Ladder for Greater Birmingham Skills Academy, which opened in February this year. These sessions are hands on...

The competition theme is ‘Classical Innovation’ and the judges are asking teams to create a three course menu taking inspiration from Auguste Escoffier. In the year 1890 Auguste Escoffier joined the Savoy Hotel and began to create his culinary legacy...

The Scholarship is open to young people working full-time in food and beverage service at hotels, restaurants, catering companies or other service organisations and venues. As well as the opportunity to be mentored by senior industry leaders...