Search

Your Search resulted in: 10409 Results

18th August 2016

Written by: Admin

Now in its 23rd year, the annual Country Range Student Chef Challenge has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity, while developing "real life" catering...

Country Range launches Student Chef Challenge 2016/17

5th September 2016

Written by: Admin

Anne Pierce, Springboard’s CEO, said: “The Springboard Awards for Excellence distinguish the best endeavours and contributions to the industry in the last year. The awards recognise the achievements of organisations and winning an award has a...

Springboard makes final call for entries

5th September 2016

Written by: Admin

The guide features advice on seasonal cooking, guidance on allergens and tips from chef peers, including chairman of the British Culinary Federation, Matt Davies. Nigel Crane, managing director for Essential Cuisine, said: “We know how hard busy...

Essential Cuisine launches best of British guide to inspire brigades

7th September 2016

Written by: Admin

Five chefs passed the Kitchen Graduate Award with Amber Francis from The Ritz taking the Highest Achiever prize. Also achieving the pass mark was Erin Jackson Yates from Wiltons, Eleanor De Maria who works at Compass House, Andre Rhone from The...

New Graduates join Craft Guild of Chefs’ Hall of Fame

21st May 2013

The challenge, now in its 9th year, is a nationally acclaimed cookery competition for students aged between 13 and 16. Entrants are involved in the competition from School Heats through Local and Regional Finals, with the National Final taking place...

FutureChef 2009 gets underway

7th September 2016

Written by: Admin

Long-standing research has suggested the human tongue register five primary tastes - sweet, sour, salty, bitter and Umami, which was added to the list in 2007, but now scientists at Oregon State University believe ‘starchy’ should be added to the...

Scientists discover 'sixth taste'

7th September 2016

Written by: Admin

Companies can get involved by either asking team members to bring in a packed lunch and donate the money normally spent or treat the team to lunch and ask them to donate the money they would normally have spent. Penny Moore, chief executive of...

Hospitality Action calls for industry to get behind Lunch Box day

7th September 2016

Written by: Admin

Charlie Burton, the company’s pricing director, said Brakes had stopped publishing prices in 2011 – partly because they worried prices were perceived in the market as too high and partly because its own pricing structure had become ‘confused’....

Foodservice supplier Brakes goes back to publishing prices

8th September 2016

Written by: Admin

The 800 sq ft, 30-cover site is situated on Monmouth Street and joins Balans Social Society, which recently opened a 1,500 sq ft restaurant next door. Armit and Wickman of Cure + Cut said: “We are delighted with our new site at the heart of Seven...

Cure + Cut secures Seven Dials site

8th September 2016

Written by: Admin

Cannell took up the position on the 5th September following four years at fresh produce business Chingford Fruit Ltd. Tony Markland, chairman of Speciality Breads, said: “We’re delighted to welcome Simon to the company as he has an incredible skill...