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The event, organised by the Rotary Club of Salcombe, saw TV chef and presenter of Channel 4’s food unwrapped Matt Tebbutt and Mitch Tonks, chef and food writer, lead the line up. The event saw cooking demonstrations from chefs including Allister...

The ‘Gluten Freevolution’ campaign will be focused on improving the levels of understanding amongst caterers as well as increasing the skills and knowledge of both front and back of house staff in preparing and serving gluten free food. New guidance...

The deadline has been extended for both the kitchen and pastry graduate awards to provide as many young chefs with the possible to participate in the awards. Steve Munkley, founder of the Graduate Awards, said: “It’s a very special time for the...

Robert Watts, the Rich List’s compiler, said: “While many of us worried about the outcome of the EU referendum, many of Britain’s richest people just kept calm and carried on making billions.” Below are some of the top industry names to make this...

The competition is in its fifth year and was launched by the Eat Out Awards 2017 host in front of representatives from Britain’s education catering sector on May 3rd. Cyrus Todiwala, said: “With Zest Quest Asia, I want students to learn the depths of...

The survey of over 2,000 people, undertaken with YouGov, also revealed 72% of consumers believe branded water to be a waste of money. The study showed 10% of consumers would opt for branded bottled water, while 47% would prefer to drink a restaurant...

Juan Manuel Lopez Palacios from Costa Rica became the 100,000th member of the portal, which has platforms in 18 countries and 15 languages, in April. He said: “In just one sentence, Rational is consistency, speed and versatility.” The portal provides...

As an examination, rather than a competition, all candidates who reach the standard set by the judges will win the AAE. Candidates who score the most marks in their section will be named the Royal Academy of Culinary Arts Young Chef, Young Pastry...

The event will welcome 40 senior figures from the hotel and catering industry for drinks, canapés, and a three-course dinner created by the venue’s executive chef Paul Mattocks. The menu features gin and juniper cured Scottish sea trout and...