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The competition, which is in its 28th year, has received a record 156 entries from 68 catering colleges across the country whose paper entries will be judged before regional heats and the grand final in March. George Vezza, managing director at...

The competition, now in its 16th year, is open to all fill-time and college-based modern apprentice chefs. Cyrus Todiwala will join the judging panel for the grand final on 10th June 2016 at the Grimsby Institute University Centre, Lincolnshire...

Emily Moorhouse, 22, was chosen from scores of entries into the competition, calling on 16-26 year-olds to create the next big canapé or reception product. Moorhouse’s creation, Coup de pates Choux Pastry Profiteroles with Clementine Crème Patisserie...

Chef Kim takes more than 10 years of industry and culinary management experience to his role, including his position as executive sous chef at Cavatina for the past year. He said: “Los Angeles is a melting pot of many cultures and flavors. My vision...

Bookatable, with its head office in London, is the European leader in the online restaurant reservation market with more than 15,000 establishments using its service, and more than 34 million covers booked online and dined in 2015 in Europe. Michelin...

Lawrence Hartley and Tim Healy, who already trade three restaurants around the capital, have acquired a former Café Rouge site in Brook Green, West London through specialist property agents Christie+Co. The site, which is planned to be the first in a...

The Fulham steakhouse was recognised with two AA Rosettes by AA hotel and restaurant inspectors, which recognises excellence in cooking. Michalis Fragkiadakis, general manager at Levy Restaurants UK, said: “At Chelsea FC, the wider fan experience is...

The competition, now in its 22nd year, will come to a close on Thursday 3rd March as part of Hotelympia 2016. It targets teams of three full time student chefs studying hospitality or catering college courses and requires the preparation, cooking and...

The apprentices, who come from various divisions of the company, were chosen to take part in the two-day event, as a result of their high performance levels in the past year. Under the guidance of the Compass Senior Chef of the year, James Hart, the...