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The Toque d’Or competition has been running for over 30 years and it provides students and apprentices ‘unique and exciting real-world experiences.’ Davie, Chartwells apprentice at Upper Shirley High, said: “As if competing at Toque d’Or wasn’t...

The competition aims to ‘encourage and recognise’ young chefs in the hospitality industry. In each team of two at least one chef will be under 25-years-old. There are teams confirmed from BaxterStorey, Blue Apple, CH&Co., Genuine Dining Co. Gather &...

The monthly event provides a unique opportunity for chefs and food-service professionals to get together, enjoy a meal in a top restaurant and share best practice with industry peers. It is also an excellent chance for upcoming chefs to gain first...

Now in its fifth year, the week-long initiative is designed to raise the profile of lamb and is co-run by industry bodies: the Agriculture & Horticulture Development Board (AHDB), National Sheep Association (NSA), National Farmers’ Union (NFU), Red...

Choline is critical to brain health, particularly during fetal development and it can be found in beef, eggs, dairy products, fish and chicken with lower amounts found in nuts and broccoli. Dr Emma Derbyshire, of Nutritional Insight, says the UK...

UKHospitality chief executive Kate Nicholls said: “At a time of political and economic instability, the 2019 Spending Review is a fantastic opportunity to promote growth among hospitality businesses. “The sector is enormously valuable, in economic...

Neat Burger opens its first site on 2 September offering meat-free dishes that are ‘more sustainable, healthier and ethical.’ The first outlet is opening just off Regent Street with plans to expand globally with 14 franchises scheduled over the next...

Winkowski joined The Feathered Nest in 2010 and was crowned the Craft Guild’s 2019 National Chef of the Year. Previously he worked under Raymond Blanc and Gary Jones at Belmond Le Manoir aux Quat’Saisons. During the past nine years he gained national...

Frontline International manufactures a range of equipment for the storage, handling and disposal of cooking oil. This improves the safety and sustainability credentials of an operation. Steve Morris, Jestic sales director, said: “We are delighted to...