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1st August 2012

Alaska Seafood, in association with the Craft Guild of Chefs, had challenged UK chefs to create a recipe design specifically tailored to its distinctive fish and seafood, which had to be prepared and cooked in 90 minutes.Baril chose wild Alaska black...

London Hilton chef wins the 2012 Alaska Seafood Recipe Challenge

7th October 2016

Written by: Admin

A total of 77% said the referendum result had had little or no impact to date on their business. This is despite the predictions of an immediate meltdown in the economy and the fact that the majority (57%) of those polled had voted to remain within...

'Business as usual' following Brexit vote for majority of small businesses

7th October 2016

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"Mind the Gap Too" is specially commissioned research by CESA to identify the causes and potential remedies to the key industry issue of sticking to the specification and Doug's presentation will be followed by a panel session interpreting the...

CESA unveils 'Mind the Gap Too' research project for 2016 Conference

7th October 2016

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Creed and the trio of young student chefs Daniella Bromley, Emily Bucknall and Rebecca Brooks, who were the first all-female winners in the Student Chef Challenge’s history will be competing for the Craft Guild of Chef’s Culinary Team at the Culinary...

Country Range Student Chef Challenge winners prepare for Culinary Olympics

10th October 2016

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The ‘Urban Prototypes’ are the subject of contract hire agreements with partner Gulliver’s Truck Hire, and are now making multi-drop deliveries to customers throughout London. Steve White, head of fleet support, said: “The Econic comes at a higher...

Reynolds takes fresh approach with Urban Prototype

10th October 2016

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The New Menu Signatures Staycrisp Thin Skin-on Fries and Staycrips Thin Cut Fries have been developed with the growing delivery and takeaway market in mind. Catherine Rigg, senior product manager at McCain Foods, said: “We wanted to be sure that we...

McCain launches Staycrisp Fries range

11th October 2016

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Adam Mason, CEDA director general, said: “A great CEDA asset is in sharing its huge collective knowledge across professional kitchen design, catering equipment specification, project management and after-sales service and maintenance. “CEDA is...

CEDA launches online enquiry service for operators

11th October 2016

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In the senior competition, the eight chefs were given two hours to cook four courses, with David Mahoney of Compass Ireland crowned the eventual winner. Ryan O’Connor from ESS took gold in the junior event, which saw eight competitors cook three...

Compass Group crowns chef of the year at Restaurant Show

11th October 2016

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Ufi Ibrahim, CEO of the BHA, said: “Our suite of benefits, that includes helplines, discounts, toolkits, templates and updates, has been designed to make sure that compliance and cost control don’t fall to the bottom of the priority list, keeping...

BHA announces ‘On Your Team’ campaign for SMEs

13th October 2016

Written by: Admin

The academy will welcome seven chefs from different backgrounds and with mixed levels of kitchen experience to work, learn and develop in busy kitchens across the company’s four London pubs. The first chef is already in place; 25-year-old Josh...