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27th July 2018

Held in partnership with the Craft Guild of Chefs, the 10 finalists were tasked with creating a starter and main course for a mainstream pub menu, using Tabasco pepper sauces in both dishes. Orton’s dishes included: a ‘Tipsy Sausage Roll’ starter and...

University of West London chef wins TABASCO Brand’s 2018 Hot Chef Competition

20th June 2018

Written by: Katie Imms

Described by competition organiser, David Mulcahy as a ‘phenomenal day,’ he praised the chefs for making this year’s heats the ‘smoothest yet’ and for showcasing their outstanding knowledge, skill and creativity in the kitchen. With over 100 paper...

Craft Guild announces NCOTY & YNCOTY finalists

20th June 2018

Written by: Katie Imms

Hoping to improve employees’ financial health and welfare and reduce churn rate of workers, the move will see hospitality software provider, Fourth, combine its technologies with finance platform Wagestream for the new app. In essence, employees will...

New partnership to ‘revolutionise’ pay for hospitality workers

21st June 2018

Written by: Katie Imms

With 20 years experience, Tonks joins from Searcys at The Gherkin where he worked as executive chef, with former roles including chef de partie at L’Odeon (London) and The Dorchester hotel. Under his lead, Restaurant at Sanderson’s new menus will...

Restaurant at Sanderson appoints new executive chef

21st June 2018

Written by: Katie Imms

Founded by chefs Cyrus and Pervin Todiwala and the Master Chefs of Great Britain, the annual competition is now in its sixth year and aims to “inspire students to consider Asian cookery as a future career, stem the skills shortage across the sector...

Zest Quest Asia 2019 open for entry

21st June 2018

Written by: Katie Imms

Working alongside critically-acclaimed Le Cochon Aveugle’s owner, Josh Overington, the pair will embrace the ever growing popularity of plant-based foods using ingredients from supplier and specialist grower, Ken Holland. Overington said: “This will...

Le Cochon Aveugle prepares for vegetarian takeover

22nd June 2018

Written by: Katie Imms

While the City of Glasgow College team – Antonia Macfarlane (front of house), Alan Martin (chef) and Rebecca Ward (chef) - took home the trophy for the College Competition, Mateusz Hnatowski (Restaurant Associates) impressed for the top spot in the...

Toque d’Or winners join celebrated chefs as part of prize

22nd June 2018

Written by: Katie Imms

Launched in 2005, the ISO 22000 food safety management system is a requisite for any organisation in the food chain to achieve best practice, and to avoid potential hazards and risks that lead to contamination. One in ten people fall ill and 420,000...

International food safety standard revised to ‘meet challenges’ of the supply chain

22nd June 2018

Written by: Katie Imms

Merging the pair’s “similarly modern and forward-thinking approach to hospitality,” the 90-cover restaurant will feature an rotisserie bar, which will serve large joints of roasted meat, fish and root vegetables cooked directly in front of diners...

Tom Kerridge to open first London restaurant at the Corinthia Hotel

26th June 2018

Written by: Katie Imms

The manual is designed to provide restaurants and other hospitality businesses, large and small, with all the essential information to ask the right questions in order to make the best long-term decisions about the millions of disposable items they...