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The competition recognises foodservice and hospitality industry professionals, under the age of 30, who go above and beyond their job role. Individuals are nominated, rewarded and recognised by their peers. Kattou is a senior sous chef at the...

He now goes forward to compete in the European final in Tallinn, Estonia in June 2020. If he makes the top ten, he then moves onto the world final in Lyon, France which is scheduled to take place in January 2021. The UK selection gave the four chefs...

Groves served a menu of red mullet, shellfish mousse and bouillabaisse sauce, followed by a main course of suckling pig, Jerusalem artichokes, quince, hazelnut and trompettes with Calvados Baba, honey poached pears and creme fraiche Chantilly for...

The ten finalists were asked to create two different vegetarian or vegan canapés for the starter and a Norwegian cod main course garnished and served with a hot, warm or cold sauce. The finalists served a plated dessert using a Victoria sponge as a...

Cpl Sewell, head chef of the Combined Service Culinary Arts Team (CSCAT), had 90 minutes to create a starter and main course. The final took place on 30 September at The Restaurant Show and each dish included Kikkoman soy sauce as an important...

Featuring an Asian-inspired canape reception to be prepared by outgoing Zest Quest Asia champions, University of West London, the dinner will feature a multi-course menu with wines prepared by Toidwala and eminent guest chefs. Earlier in the day...