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Claiming that it’s the ‘Netflix generation’ driving the meat-free agenda, the panel included: Chantelle Nicholson - chef patron, Tredwells Russell Bateman - head chef, Colette’s at The Grove Hayden Groves - executive chef, BaxterStorey David Simms –...

At just 28 years old, Stott already has a number of accolades under his belt – having received two AA Rosettes and a Michelin Bib Gourmand for The Sun Inn pub (Basingstoke), which he run as landlord and head chef since 2010. Eight years on and he has...

The chefs will discuss how agriculture is the vital ingredient uniting the world’s best chefs and the planet’s most remote rural communities. They will explain their motivation for collaborating with the NGOs Farm Africa and TechnoServe to found...

Co-run by CESA, CEDA and the Foodservice Consultants Society International (FCSI), the event will take place at Daytona Milton Keynes and is open to the entire industry. Following breakfast and a full briefing, practice laps will set the grid...

Our 2018 Awards winners, including the very first International Chef of the Year (Alain Ducasse) and this year’s Special Award (Angela Hartnett) can be viewed here. View below:

Having taken place in Turin (Italy) this week (11-12 June), 28-year-old Norwegian chef, Christian André Pettersen, took home the overall winning title - securing Norway’s place with his gold award. It is the country’s second time winning the...

Located at Coal Drops Yard in King’s Cross, the shop – as with all Le Chocolat Alain Ducasse - will sell the brand’s single-origin and flavoured ganaches, pralinés ‘à l'ancienne,’ chocolate bars and more. It comes as Ducasse was named the Craft Guild...

Currently located round the corner in Shoreditch (London), the new three-storey, 60-cover site will also be home to Handling’s second zero-waste coffee shop, Bean & Wheat, and brand new bar concept, Iron Stag. The Craft Guild of Chefs 2018 Innovation...

Under the lead of chief executive José Silva, Ellis will “develop new restaurant concepts, attract and up-skill culinary talent, and enhance (Jumeirah’s) existing restaurants to industry-leading levels.” The decision forms part of Silva’s strategy to...