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Featuring 1400w power and a 20-cup/3.6-litre cooking capacity, it can hold rice at the correct temperature for up to twelve hours. The non-stick coated inner cooking pan makes clean-up easy and prevents rice from sticking – thus minimising food waste...

Held at the Compass Group headquarters in Chertsey, each finalist was presented with a box of mystery ingredients and then tasked with creating a two-course meal in just two hours. Jess is studying a level 3 chef de partie qualification at...

The initial programme, developed in collaboration with Metaverse Learning, is being targeted at Gen-Z and Gen A entry level commis chefs in the hospitality industry. The initial rollout will cover three main scenarios: Introduction to the kitchen...

Nine two-person teams will compete in the final, to be held across six days in October and November. Before they compete, all 18 finalists were invited to take part in the mentoring stage, with guest speakers, kit demonstrations and a ‘ready steady...

More restaurants and caterers are having to source their fish and shellfish from further afield to ensure a steady supply of sustainable seafood, but unfortunately this is adding to their carbon footprint. The Good Fish Guide is updated twice a year...

All 11 categories of the Index from CGA and Prestige remained in double-digit inflation, though some saw prices drop month-on-month, including fish, fruit and sugars. Meat prices increased again, by 1.7%, and the vegetables category recorded the...

‘Forward with Marcus Wareing’ aims to equip chefs with ‘exceptional culinary skills’ and is brought to life through added value enrichment activities, delivering practical experiences to the group. Originally launching in August 2021, the first...

To support with the unveiling of these trends Bidfood has launched its 2024 interactive guide designed to help operators navigate the changing market and consumer behaviours, adapt their menus and fully explore the latest cuisines and flavours taking...

Registration closes for all products 18th October with delivery by 20th October. The Academy of Chocolate are once again running a training day at Westminster Kingsway College on 21st October specially designed by Keith Hurdman for both judges and...

Instead, Gen Z prefer using soy sauce (48%), sriracha (45%) and wasabi (17%) on their food. The survey also saw a rise in popularity of fermented condiments, like kimchi (17%) and sauerkraut (8%), which are lower in sugar and contain probiotics...