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Joining this spring, the couple come from Berkshire-based five star hotel, The Vineyard, and bring a ‘wealth’ of knowledge and “extensive” experience of luxury hospitality between them. The Samling general manager, Oliver Smith, commented: “I am...

With three titles up for grabs, University of West London student Taek Min Lee took home best adult and best children’s dish, while Humayun Ahmed from Westminster Kingsway College was awarded best casual dining summer family menu. Eight finalists...

Commemorating the signing of the Treaty of Waitangi (6 February 1840), New Zealand farming cooperative Alliance is calling on chefs and foodservice operators to put its Te Mana Lamb on the menu. Perfect for making popular New Zealand dishes such as...

Consumers cited supporting the environment as their biggest reason for going Vegan last month (17%) followed by to live longer (15%) and to try something different (15%). Of the 4% who tried their hand at Veganuary, only a quarter managed to...

With 14 categories up for grabs, our highly sought after Awards span the entire chef industry, meaning there is an award to be won by each and every chef. Entries are accepted for the following: Apprentice Chef Award Armed Services Chef Award...

Hospitality wages have spiked after months of deflation, the latest statistics from Fourth, a software provider for the leisure and hospitality industries, has revealed. It found that the average hourly pay of workers over 25 in the UK significantly...

Young chefs in the UK between the ages of 18 and 25 are now being invited to enter. President of the British Culinary Federation, Peter Griffiths, said: “Now in its seventh year, we wanted to mix it up a little. The competition has grown from...

Designed to enlighten anyone “passionate about flavour,” the new ‘Flavour Forecast’ features quarterly in-depth flavour topics as well as weekly educational podcasts, images, videos, recipes and content from a global community of chefs, influencers...

Having competed against seven other ‘talented’ finalists, Royle impressed judges with her butternut squash and cumin soup; and Piri Piri roasted poussin with veal butter potatoes and hickory vegetables. Praised by Major executive development chef...