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Run by Essential Cuisine in association with Sous Vide Tools and CHR Equipment, the competition aims to “uncover talented young chefs while helping (to) build the confidence and skill of every competitor.” Chairman of judges chef Brian Mellor added:...

Offering advice on which foods to eat, how often and in what quantities, the three, free resources have been compiled by BNF nutrition scientists and are designed to ‘complement’ the government’s ‘Eatwell Guide.’ As such, ‘simple, easy-to-use’...

Having battled their way through the ‘closely fought’ semi-finals, the 2018/19 finalists are: Oliver Thompson, 20 The Bull (Beaumaris) Thomas Martin, 22, sous chef at 13 Market Street (Caerphilly) Sion Hughes, 20, Carden Park (Chester) Daniel Britton...

He joins from The Lanesborough Hotel (London) where he worked as head chef from July 2017, and brings a ‘wealth’ of experience from other top hotels and restaurants across the world. These include Nobu Berkeley Street (London), three Michelin starred...

This is according to a new study from job site CV-Library, which surveyed 1,200 workers across to UK to better understand what people want in terms of pay, benefits and working patterns. For catering professionals, this includes: Salary: 47% think...

As well as a brand new strapline: ‘our passion, your creation,’ the company plans to launch an updated design, website, and sales and marketing material. While its chef-led philosophy and range of stocks will remain ‘core to the business,’ the...

Fitting with the national celebration of Scottish poet Robert Burns, head chef Steve Groves has devised a Scottish-inspired five-course dinner which will be paired with Balvenie Scotch whisky throughout. Commencing with a welcome drink and canapés...

The letter, which was sent ahead of today’s vote in the House of Commons, was signed by Scotland Food and Drink chief executive, James Withers; Scott Walker, chief executive of National Farmers Union Scotland; Alan Clarke, Quality Meat Scotland chief...