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Open to aspiring chefs under the age of 21, entries must be submitted by 30 November as the live final takes place 23 January 2019 at Salon Culinare, the Foodservice Show (NEC Birmingham). Hoping to show “how innovative rice can be, and help chefs...

With 15 years experience, O’Dell joins from Gordon Ramsay’s Pétrus where he worked as senior sous chef for the past two years. As well as assisting with running the pass, he also helped head chef Larry Jayasekara train staff and develop menus. In his...

Cyrus commented: “For those who enter Zest Quest Asia, competing is only the beginning. (The competition) is designed in such a way that fosters not only skills development in Asian cookery, but the knowledge and understanding of increasingly popular...

Taking place 23 November, Sargeant will join friend Ben Tish - The Stafford culinary director – in the kitchen, where he will showcase his “simple British dishes, with seasonal ingredients carefully sourced and beautifully cooked.” At £80 per person...

And according to conductor the Paper Cup Recovery and Recycling Group (PCRRG), rates are set to increase further to 1:12 by 2019. With ‘capacity to recycle all papers cups used in the UK’ these days, the group said it is ‘confident’ of meeting its...

This comes from industry software provider, Fourth, who analysed hourly pay of ‘thousands’ of hospitality workers across the country following the Chancellor’s Autumn Budget announcement (29 October). With the average hourly pay of hospitality...

Designed to equip ‘food lovers’ with the skills needed to replicate dishes at home, each class will focus on a different topic: wild game and butchery; creating the perfect Sunday lunch; how to perfect a three-course meal; fish cookery; and classic...

Promising “incredible chefs, inspirational ingredients and healthy competition”, it will also be home to Salon Culinaire Birmingham – “a platform for up-and-coming talent to show off their skills”. Open to chefs of all ages and experience, entry...

Designed to “inspire the next generation of chefs to develop their skills, knowledge and experience, and to make more possible for themselves and the whole industry,” the annual contest is now in its 31 st year. Evolving with the changing needs of...