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With all six chefs, including Chris King, Chris Galvin, Jacob Kenedy, Michel Roux Jr, Hywel Jones and Andrew Gravett, “giving up their time for free,” they will each be responsible for one of the six-course dishes: Chris King (executive chef at The...

With a four-course ‘Goan-Parsee feast’ (including a Japanese-inspired canapé reception prepared by current Zest Quest Asia champions, University College Birmingham), the event hopes to “encourage the pursuit of careers in Asian cuisine among home...

Recognising and acknowledging “remarkable talent across the UK and beyond,” the 2018 awards will take place at the Grosvenor House Hotel on 4 June. As well as 14 public entry awards, the association has also introduced the ‘International Chef Award’...

Carried out by YouGov on behalf of payroll solutions provider, MHR, 67% of the 2,006 workers surveyed said “poor management or a poor manager has made them consider leaving a job,” with “58% having actually quit” as a result. Citing “bullying...

Promising “quality without compromise for all occasions,” the campaign comes with three bespoke channel guides, including serving suggestions, a profit calculator for each serve and tips on how to deliver a ‘Lasting Impression’ in individuals’s...

Organised by the Peru Trade and Investment Office, the competition, now in its second year, requires entrants to develop their own original menus using a different superfood in each course, for which they are “encouraged to research inspiration to...

Collecting surplus stock from supermarkets, wholesalers and retailers, the charity helps provide “vulnerable people with food and nutrition” across the country – and the chefs will only be able to use ingredients provided by The Felix Project for...

Marking his second London opening, Bryn Williams at Somerset House will specialise in seasonal, modern British dining, with a menu focusing on “sustainability, seasonality and provenance” and where “fruits and vegetables will be the stars of the show...

Open to all year two and three catering students across the country, the challenge requires entrants to cook either a starter and/or main course using British turkey thigh or breast meat, with the winning dish served to be at the British Poultry...