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Disley-Jones from Pensby High School in Merseyside cooked her way to the title with a menu of chicken with sundried tomatoes and chorizo mousse, followed by a dessert of baked pear and raspberry sorbet. She said: “I entered FutureChef because I saw...

The finalists were chosen following two regional finals which took place on Thursday 17th March 2016 at the University of West London and University College Birmingham. Michel Roux Jr said: “We have two very strong finalists going through from...

After honing his skills as chef de partie at Lemon Tree Trattoria, George joined Gordon Ramsay Group in 2011, first at Savoy Grill and Maze Grill, before moving to London House two years ago. London House is a neighbourhood bar, restaurant and garden...

The new site in Berners Street, just off Oxford Street, is situated a few hundred yards from the company’s Soho chefware store, where it has operated since inception in 1840. More space in the new dual-level store allows Dennys to display an...

24 year-old Di Bella, who is currently completing his Advanced Professional Cookery Apprenticeship with The White Horse Smokehouse & Grill in Steyning, quickly got to work planning his final menu of sea bass with salted bass branade, crab veloute and...

Mr Nobody has taken up residence on Lower Briggate and has a focus on cocktails as well as its tapas offering. Snacks are priced between £2-4 and larger dishes at £5-12. Puddings cost between £3-6. The restaurant is operated by head chef John Farrar...

Nominated by the membership and ratified by the Vice Presidents’ Council, the honours and awards are made annually for the previous year and this year’s roll call included more than 60 recipients. Amongst the recipients was Ian Parsons from Lockhart...

Guy beat five other finalists in a highly contested final held at Westminster Kingsway College, London, on Monday 4th April, where they were asked to prepare and serve Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce. He said...

The chef is combining his Italian heritage, experience in Michelin-starred kitchens, including Marcus Wareing at The Berkley, and passion for modern British cooking to create the menu for the restaurant’s launch. Secchi said: “It has been a joy to...