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2nd November 2018

Written by: Katie Imms

With the winner set to take home the David Lyell Scholarship, contestants must submit dish names, recipes, methods, timings and costs for the following three dishes, by 4 February: Plated restaurant dessert – 4-cover plated restaurant dish - 1...

Young Pastry Chef of the Year 2019 open for entry

2nd November 2018

Written by: Katie Imms

The steakhouse, which places locally sourced ingredients at the forefront of its menus, also won Restaurant of the Year for the West Midlands category for the fourth year running. Chef director and Craft Guild member, Anderson, said: “It’s fantastic...

Daniel Anderson celebrates two Restaurant of the Year accolades

5th November 2018

Written by: Katie Imms

Prizes range from product hampers to development days, shopping vouchers and a brand-new iPad. For every entry submitted, the stocks and sauces supplier will donate 50p to HA to help it continue to offer ‘vital’ assistance to those in need. To get...

Essential Cuisine unveils charity advent calendar

5th November 2018

Written by: Katie Imms

The educational trip included a visit to the chocolate research farm ‘Granja Luker,’ where students Caitlan Holland, Dean Burnham and Callum Wood got to plant their own cocoa trees. They also met farmers and listened to presentations about different...

Young Restaurant Team of the Year returns from prize trip to Colombia

5th November 2018

Written by: Katie Imms

Head chef Edward Cooke and restaurant manager, Dimitri Bellos, held the class at the college’s city campus on 3 October, which saw them demonstrate The Fat Duck’s fish dish ‘Then we went rockpooling.’ They also shed the light on the restaurant’s...

The Fat Duck chefs give cooking masterclass at Sheffield College

5th November 2018

Written by: Melissa Moody

The varieties and original recipes will stay the same, meaning chefs can still use the sauces the same way they have previously. Karen Green, marketing manager at Aimia foods, distributor of Mars Foodservice products, said: “Dolmio professional...

Dolmio ready-to-use rebrands as Dolmio Professional

5th April 2019

As part of the launch, the Guild has also named a new ambassador for this year, with former National Chef of the Year winner, Hrishikesh Desai, taking over the chair of judges’ role. The Craft Guild of Chefs regularly rotates the position of chair of...

Hunt is on for next Young National Chef of the Year

5th November 2018

Written by: Katie Imms

Run in association with the Royal Academy of Culinary Arts, the ‘Live College Tour’ will kick off 3 December, as The Staff Canteen sends chefs from each sector to Westminster Kingsway College (London) in a ‘first step to tackling the chef shortage at...

The Staff Canteen promotes industry as part of new ‘Live College Tour’

5th November 2018

Written by: Katie Imms

Having opened in March, Byrne has been with the company since the beginning D&D chief executive Des Gunewardena said: “We are really pleased with what we have created at 20 Stories. It got off to the most incredible start and each day goes from...

Aiden Byrne steps down from 20 Stories after 8 months

6th November 2018

Written by: Katie Imms

Open to ambitious young chefs of any background, the Roux’ said “the next scholar could be anyone who has the skills, talent and drive to win - whether they work in a fine dining restaurant or village pub.” All submissions must be sent by 31 January...