Search

Sticking to owner and chef patron Aggi Sverrisson’s style of modern European food, Scandinavian influences and Icelandic produce, each chef - Raymond Blanc, Vivek Singh of The Cinnamon Collection, Arnaud Bignon of The Greenhouse and Ollie Dabbous of...

A select group of students now have the opportunity to undertake a 14-week course, where they will work three days a week at Ibrox stadium’s hospitality and function kitchens under the guidance of Rangers Football Club’s executive head chef, Jav Aziz...

Tasked with creating a starter and main course for a mainstream pub menu, entrants must use Tabasco pepper sauces in both dishes, which they will be required to cook at the live final in London, in March, if successful. Assessed on flavour, creative...

Taking place last week (20 August), Usher was joined at the BBQ by Michelin-starred chef patron of Midsummer House, Daniel Clifford (who also helped organise the event); executive chef of The Wild Rabbit, Tim Allen; chef owner of Alimentum and The...

With over 30 years experience in food development, preparation and styling, Hunt - aka ‘The Skinny Chef’ - will help promote the range by taking part in demonstrations and sampling sessions using Central Foods products, as well as assisting the...

Taking place 18 September, writer and broadcaster Grace Dent and comedian Jonny Woo will take to the stage for the third time, to host this year’s fundraiser at The Rooftop at Ace Hotel London, Shoreditch. The evening will consist of a five-course...

National Chair Sally Shadrack: “We need to ensure we research this over a number of years and carry out a proper evaluation. This work would cost only about 1% of the £600m the Government is spending on the scheme.” National Vice Chair Tim Blowers...

Former head chef of Westminster-based The Cinnamon Club, Rakesh Ravindran Nair, has taken on the role of group development and training chef - having been with the group since 2002. He will be responsible for ensuring new sites open to the “highest...

The event will see 10 restaurant chefs go head-to-head in a cook-off – five using fish as their star ingredient and five using meat – to shine light on the importance of sustainability and British produce - as demonstrated by the chefs involved and...