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Soraya Gadelrab, event director, said: “Overall, the purpose of IFE’s first pop-up is to help raise awareness of the advantages of cooking with frozen produce including budget, flavour and ease without compromising on menu quality.” The Ice Café will...

Cleveland defeated seven under-21s for the title at the live final of the competition at the Great Hospitality Show, Birmingham, last week. Head of Tilda Foodservice, Craig Dillon, said: “Congratulations to Sean, a very worthy winner.” Cleveland...

Gary Jones, head chef at Belmond Le Manoir aux Quat’Saisons has also been revealed as the new chair of judges, taking over from Clare Smyth MBE. Jones and his team of judges will oversee the competing chefs in a series of rounds before the live final...

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The three highest-scoring teams from each regional heat, taking place in May in Sunderland, North Wales and Norwich, will go through to the grand final where they have to create a menu using seafood species provided and undertake an ‘invention test’...

Each Essential Cuisine chef will be marking the inaugural week (6th-10th Feb) by delivering a programme of inspirational and fun cookery workshops and classes in schools throughout the UK. Nigel Crane, managing director of Essential Cuisine, said:...

Taking place in June at the NEC in Birmingham, 100 exhibitors will showcase cooking equipment, refrigeration, ventilation and storage. The show also features a two day seminar programme, the Innovation Challenge Awards and the CEDA Design Gallery...

Master of Culinary Arts 2017 will be awarded to a chef, a pastry chef and a restaurant manager that has displayed advanced technical skill, broad knowledge of modern cooking and professional ability. John Williams MBE, executive chef at The Ritz...

The change is part of the company's strategic repositioning after it spun off from its former parent company, The Manitowoc Company, in March 2016. Hubertus M. Muehlhaeuser, president and CEO of Manitowoc Foodservice, said: “We are excited to...