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He is the 50th person to hold the title and takes over the reins from Serge Pradier, general manager at the Institute of Directors. After a 23-year military career, which took him from being an apprentice chef to the rank of major, Vincent worked...

Competing against seven other young chefs, Bird impressed judges with his set starter (selected by competition founder and MasterChef finalist, Larkin Cen) and “authentic” oriental main course of his choice. The panel of judges, including Larkin Cen...

Holly’s menu impressed a panel of judges comprising giants of the pastry chef world: Mick Burke, Claire Clark, Benoit Blin, Liam Grime, Mark Poynton and Jerome Dreux. Holly’s winning entry included a chocolate and pistachio soufflé with chocolate...

Having previously worked with co-founder Jeff Galvin at La Chapelle restaurant (London), Lee is “no stranger” to the brothers’s “simple style” merging classical technique with top-quality ingredients. Emulated in the venue’s menu, which focuses on...

As well as the two heats already taking place at Kendal College (11 April) and Warrington College (19 April), organisers will now host another round at Warrington College in the afternoon of 19 April. Open to chefs from Greater Manchester, Lancashire...

Open to chefs from any part of the hospitality and catering industry, the award celebrates unsung heroes who have made an outstanding contribution to the sector, and had a big impact on colleagues. In with the chance of winning this year’s title are...

It was a special night for the awards, which marked the 25th anniversary of Cost Sector Catering magazine. Guests were given a whistle-stop tour of highlights from the world of catering and hospitality from 1993-2018. Among other award winners on the...

Following the success of his 2016 tour, Martin said: “I can’t wait to get back on the road. Last time around, I was absolutely blown away by the reception - it was really thrilling to be able interact more directly with an audience which is something...

Due to launch in October, it will include a 90-cover restaurant and bar situated in The Royal Exchange courtyard, with all catering run by Fortnum’s (as with any of its operations). Menus and key kitchen appointments are yet to be decided. The new...