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The event was attended by around 200 guest and female chefs from across the industry, including Giselle and Emily Roux who took part in a question and answer session. The mother and daughter spoke on a variety of topics surrounding women’s role in...

Jeroen Homan – formerly national sales manager at Town and Country Fine Foods - and Tim Wehrle – national account manager at Direct Seafoods – are joining the company following “unprecedented demand as operators across the sector deal with the...

Research from the report, which features contributions from The food and Drink Federation, revealed that 63% of people blamed producers for cases of food fraud. Only 12% of those asked said they had confidence in the European food chain, a figure...

The move was jointly announced by competition organisers, the Craft Guild of Chefs, and the competition sponsor, KNORR (Unilever Food Solutions). Some 48% of foodservice operators still can’t name the top 14 declarable allergens and many allergy...

Having held executive head chef, head chef and sous chef roles at a number of restaurants, including Skylon, Le Pont de la Tour and Michelin-starred Tom Aikens Restaurant, Cook will oversee a team of 18 as he helps “maintain Smith & Wollensky’s...

After undergoing a series of tests in the full day graduate examinations held at University College Birmingham, five chefs achieved the pass mark in the kitchen examination and two in the pastry award. Kitchen finalists completed a paper exam...

The fruit and vegetable wholesale market’s rebranded logo features emoji-stylised graphics of flowers, fruits and vegetables. New Covent Garden is hoping that its new 'bold, minimal and contemporary,’ designs breaths new life into the company and...

At 250-metres long and weighing 130 tonnes, the fatberg, described by Thames Water as one of the largest it had ever seen, is six times longer than London Bridge and as heavy as 11 London buses, according to the BBC. The company's head of waste...

The 'Revamp the Vol au vent’ challenge invites students to give the small hollow case of puff pastry a make over using at least one of three Pidy products specified to create a dish suitable for a hotel menu. A panel will then judge the menu concepts...