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Held in Rimini (Italy), Burke impressed judges with his three-course, six cover menu, which he produced in just three hours with the help of his commis Harrry Paynter-Roberts. His menu comprised a scallop and seabass starter, main course of veal rump...

Working with 11, year 11 pupils from Loreto College, the event took place at the company’s head office (St Albans) and formed part of IGD’s ‘Feeding Britain’ programme. This links food businesses with local secondary schools to help build on-going...

This includes: Ayrshire College Carlisle College City of Glasgow College Coventry College Loughborough College Newcastle College South Eastern Regional College (SERC) University of Derby After impressing the Craft Guild of Chefs panel of judges...

Now in its 12 th series, the annual contest pushes contestants to prove that they have the ability and passion to cut it in the world’s best kitchens. Open to talented chefs aged 20+ with at least 2 years’ experience in a professional kitchen, entry...

In with the chance of winning the David Lyell Scholarship top prize, are: Ance Kristone Chahna Davis Chloe Hammond Fiona Bailey Jess Rawlins Julien Piveteau Mark MacGechan Organisers MCGB said: “Everyone who entered this year should be extremely...

Responsible for one course each were chefs: Michel Roux Jr, Andrew Wong, Mark Flanagan, Chris King, Gianluca Fusto and Andrew Gravett, whose dishes were all paired with carefully selected wine. DEBRA president Simon Weston commented: “I am delighted...

As chef patron, he will oversee all food and drink served in the main restaurant, as well as the hotel bar, private dining room, terrace and room service. Celebrating the ‘best of British,’ menus at Adam Handling Chelsea will be inspired by London...

It comes as 42% of catering and 55% of hospitality workers admit they haven’t achieved such balance, after the job site surveyed 1,200 Brits to see how they feel about work-life balance and how it affects their career decisions. As such, 61% of...

With over 50 items, including gravies, jus and ready-to-use sauces, the company said the decision to remove all gluten content follows “marked growth” in coeliac diners and people choosing a gluten-free lifestyle. Senior development chef Jonathan...