Search

Held during the ‘Gourmet’ trade show in Turin (Oval Lingotto exhibition centre), the eight national teams will each have five hours to create a fruit dessert, 10 desserts on a plate and two sculptures - one made of sugar and one of chocolate...

Among them is two-time national finalist Martin Carabott (29) from Hide at 85 Picadilly (London), who was also a finalist in the Craft Guild of Chefs National Chef of the Year (2017) and previously won British Culinary Federation Chef of the Year...

Up against nine other finalists, Glasgow’s winning team consisted of Erin Sweeney, Jordan McKenzie and Lee Christie, who impressed judges with their three-course, three-cover menu prepared in just 90 minutes. Their dishes, which had to incorporate a...

Tasked with preparing savoury and sweet canapés for 250 guests, the seven chefs – leader Michael Bates, CAW president Arwyn Watkins, Mike Ramsden, Chris Bason, Ioan Lewis, Colin Gray and Danny Burke – also had to “deliver the true flavour of Wales.”...

Awarded Silver Best-in-Class, Lexington’s two-man team comprised Tony Stuart and James Garred, who went head-to-head against the nine other team finalists. Co-run by Tilda and the Craft Guild of Chefs, contestants were required to prepare, cook and...

Held in partnership with the Craft Guild of Chefs, applicants had to create a starter and main course fitting with a mainstream pub menu and current trends, as well as providing “detailed cost for the dishes with a cost per portion and recommended...

While consumer spending fell for the nine time in ten months last month (at -1.1% year-on-year), food and drink retailers experienced “broadly stable” expenditure and hotels, restaurants and bars was the “strongest performing sector, seeing...

In a survey of 2,000 people, rising food costs were highlighted as a concern, with 90% of people that do a weekly shop saying they would “start cutting back on spending if they were to rise again” - admitting that fresh meat and fish would go before...

The scheme, whereby school chefs spend a day working in some of the UK’s leading restaurants, alongside some of the most celebrated chefs in the industry, is now in its fifth year and has become a regular fixture in the week of celebrating all that...