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29th November 2017

Written by: Katie Imms

Calling on professional pastry chefs, chocolatiers and pâtissiers, entry is now only open until 3 December. Each two-member team must consist of a senior/head pastry chef level ‘team captain’ and an assistant pastry chef, who can work at any other...

Professional Bake Off returns for 2018

30th November 2017

Written by: James Callery

The legislation describes practical measures based upon best practice guidance developed by the food industry to mitigate acrylamide formation in a range of foods. The Food Standards Agency (FSA) and Food Standards Scotland are working with the...

New EU legislation introduced to help prevent acrylamide

30th November 2017

Written by: David Foad

The guidance will be used by food manufacturers, retailers and brands as the industry standard and brings together recommendations that ensure food is safe and adheres to legal requirements, with best practice information to ensure it is stored and...

WRAP launches new food labelling guidelines

1st December 2017

Written by: James Callery

The husband and wife team say Roganic, a "renaissance" of their 2011-2013 London pop-up restaurant of the same name, will bring elements of L’Enclume, Simon Logan’s (left) two Michelin star restaurant in the Lake District, to the capital. The...

Simon Rogan sets January opening date for London restaurant

1st December 2017

Written by: James Callery

The competition, which takes place from 5-8 March at the Hotelympia trade show, showcases student and professional chefs in a bid to uncover new industry talent. It is made up of four categories- Live Theatre, La Parade des Chefs, the Skills Theatre...

International Salon Culinaire 2018 deadline extended

26th May 2017

The heats will take place on Thursday 15th June at the University of West London and Sheffield College. During this stage, candidates will have to demonstrate their culinary skills in front of the Graduate examiners, led by former National Chef of...

Craft Guild of Chefs reveals Semi-Finalists for Kitchen and Pastry Graduate Awards

12th April 2013

Written by: Admin

New menu ideas that involve exciting ingredient combinations is something every chef has on its wish list to satisfy their own creativity and the discerning diners they feed.Leading US herb and spice company McCormick recognised this need and in 2008...

Spring 2010 - On the Fusion trail

1st December 2017

Written by: James Callery

The company said the results continued the yearly trend that sees Britons opt for a pub or restaurant on 25 December over their kitchens and living rooms. Data showed the classic British Christmas dinner to be the most popular choice among diners...

Christmas Day dining out 'on the rise'

1st December 2017

Written by: James Callery

To celebrate its 180th birthday, the organisation has added 34 additional lots to its usual offering in a bid to encourage more people to get involved. Last year’s auction raised a record £5,000 for charity. This year's lots include- An overnight...

Hospitality Action opens Christmas auction

1st December 2017

Written by: James Callery

The Chef Shortage: A Solvable Crisis? study combined new and existing data with the views of chefs and stakeholders from 45 companies across the sector along with students, industry commentators and recruitment agencies. The report estimated that at...