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Calling on “working and aspiring” chefs between the ages of 18-23, they must submit a recipe for a new and “innovative sweet on-the-go” using one of five base products from the company’s semi-prepared range. As well as providing the method...

Set to address “how we work, live, play and learn in the future and help further the UK’s role as a world leader in innovation and technology,” the four-day event will also encourage the international audience to “re-imagine” the future of food. As...

Tasked with creating a four-cover, two-course hospital meal at no more than £2.10 per head, per cover, the six teams had to follow “strict” hospital guidelines to ensure all dishes were “nutritionally balanced and suitable for NHS patients.” The...

Having launched the brand in Whitechapel (London) this month, the Manchester restaurant will be located in the Velvet Hotel (Canal Street) and also operate under the chef’s Black & White Hospitality business. With a menu centered around steaks and...

Open to professional chefs, entrants must submit recipes for a starter and main course using Kikkoman Naturally Brewed Soy Sauce via https://www.kikkoman.co.uk/kikkoman-pro/kikkoman-masters by 29 June. Ten finalists will then be selected to take part...

The ‘Big Campaign’ is being lead by UKHospitality and Springboard UK, and is a response to a government request from the industry to outline concerns about the significant recruitment issues it is going to face after the UK leaves the EU. PS100 group...

With just one hour to cook and serve two portions of both a pop-up kitchen soup and “modern” chicken dish using Major products, the 10 finalists took to the Live Kitchen where they created “some stunning dishes.” Fergus Martin, Major’s food service...

The biggest culinary competition in the Middle East, Emirates Salon Culinaire 2018 took place 18-22 February at the Dubai International Convention and Exhibition Centre, and was run in conjunction with The Emirates Culinary Guild as part of the...

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...