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In a break with tradition, a Craft Guild of Chefs team headed by chef Alan Paton will be designing and creating the menu for the Friday night Gala Dinner and Grand Prix Awards on April 5th. CEDA director Ggeneral, Adam Mason said: “I’m delighted that...

Now in its 9th year the competition invites Level 2 and 3 catering students to come up with a mouth-watering starter and/or main course using either British turkey thigh or breast meat. The winning dish will be served at the British Poultry Awards...

With over 400 registrations, this year’s competition has received record levels of interest. Mick Burke, chair of judges at Toque d’Or 2019 and Fellow of the Master Chefs of Great Britain, said: “The standard of entries this year has been excellent...

In total, 18 aspiring chefs from the college donned their chefs’ whites to compete against South Devon, Cornwall and Exeter Colleges. Each of the Plymouth competitors gained an award, with the College winning seven gold, seven silver, three bronze...

The ten-part series will look at a range of topics pertinent to the foodservice and hospitality industry, including Modern Europe, Macro Trends and Afro Caribbean. Hosted by Bidfood’s head of insight and customer sxperience, Sarah Whiddett, the first...

PETA director of vegan corporate projects, Dawn Carr, said: "Huge numbers of Brits are seeking plant-based foods, and offering tasty, innovative vegan dishes is the easiest way for restaurants to cash in. “There are plant-based versions of nearly...

Held in Berlin, the two-day event will discuss the latest developments and research in plant-based and cell-based protein technology, strategies for industry growth and provide insight into consumer acceptance. The ‘New Food Conference’ comes in...

The increase is the equivalent of a £4,215 pay increase in one year, said the hospitality recruiter, adding that as a result average pay for a hospitality employee in London working back of house now stands at £32,674 a year. In 2017, back of house...

Tasked with creating a sweet or savoury dish with no more than one heaped teaspoon of Nutella per portion and under 500 calories, Siiner – who attends the University of Derby – presented a chocolate pastry tart filled with blackberry mousse and...

Offering a number of culinary experiences, the trio visited top city restaurants, including Relae, Manfreds, Geist, Kong Hans Kaelder, Restaurant 108 and Hart Bakery. Rose, who also undertook a stage at The Latymer restaurant (Surrey) with chef Matt...