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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...

For the three months to 31 December 2018, the group’s organic revenue grew by 6.9%, which was largely driven by new business wins and saw organic revenue up 6.4% in Europe. Organic revenue was also +8% in North America and slightly lower at +2.8% in...

Co-run by Major Series and the Craft Guild of Chefs, each of the challenges, including the chicken, street food and pasta, showcased the students’ “unique” takes on the briefs and that they had a “good understanding” of Major products and taken the...