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25th September 2013

The competition is aimed at student chefs of any age working in the UK, who will be tasked with creating an original and flavoursome street food recipe for four persons that uses one of the Tabasco range of sauces, which includes: original red, green...

Tabasco’s ‘hottest chef’ competition for student chefs

9th February 2017

Written by: Isabel Finch

Alex Waugh, Secretary of The Rice Association, said: “We were so pleased with the launch of National Rice Week last year, raising awareness of the versatility of rice and its health benefits and producing hundreds and thousands of pounds worth of...

National Rice Week returns for second year

9th February 2017

Written by: Isabel Finch

Andre Cointreau, President of Le Cordon Bleu, said: "The programme developed jointly with Birkbeck and Le Cordon Bleu is a unique Bachelor’s honours degree combining business management with culinary arts and hospitality studies in the ideal setting...

Le Cordon Bleu launches degree at Birkbeck, University of London

10th February 2017

Written by: Andrew McClean

Make sure you get your nominations in today by 5pm to be in with a chance of winning a Craft Guild of Chefs Award at the awards evening on June 1st at Westminster Park Plaza. Click here to nominate and to find out more about the awards, click here.

Nominations close today for Craft Guild of Chefs Awards 2017

10th February 2017

Written by: Isabel Finch

Keogh, who previously worked as head chef for Marco Pierre White at Quo Vadis, Soho, will oversee the food at the site’s four restaurants, New Street Grill, Fish Market, New Street Wine and Old Bengal Bar. Keogh said: “I am delighted to have joined D...

Old Bengal Warehouse appoints new executive head chef

13th February 2017

Written by: Andrew McClean

Selley will discuss Bidvest Foodservice’s vision and strategy and how the sector needs to get ready for future challenges. The event will also feature a Brexit panel discussion in partnership with the British Hospitality Association. The Arena Savoy...

Bidvest chief executive to headline Arena Savoy Lecture

13th February 2017

Written by: Andrew McClean

Todiwala, a Clink chef ambassador, will produce a menu of Indian cuisine including leg of chicken simmered in an organic Hunza apricot sauce, and his patri ni machi – coconut wrapped fish and curried mince lamb. The fundraiser will take place on...

Cyrus Todiwala announced for Clink fundraiser

14th February 2017

Written by: Isabel Finch

Formerly head chef at Italian restaurant Mele e Pere, Soho, Pesenti will lead a kitchen team of 12 at the pizzeria, which opened last month. Pesenti has created a new Wood Fired Brunch menu, marring British and Italian cuisines, which features dishes...

Andrea Pesenti appointed head chef at BungaTINI, Covent Garden

14th February 2017

Written by: Andrew McClean

James Withers from Scotland Food and Drink will offer some insight to the future and drink trends with CGA Peach’s Peter Martin on the first day of the show. The Masters Class Interviews with MasterChef: The Professionals 2016 winner and City of...

ScotHot’s Spotlight Stage speakers announced

14th February 2017

Written by: Isabel Finch

Stanco, previously pastry sous chef at Heston Blumenthal’s The Fat Duck, will give one-to-one and group training sessions for both people new to the industry and those in existing business. Paul Ingram, managing director of Carpigiani, said: “Having...