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We’ll be taking a break over the holidays but will return to office on January 2 nd where all of our news and newsletters will resume as normal. We’ll see you in the New Year!

Simon Cannell, managing director at Speciality Breads, said: “We are well known for our exceptional breads and frozen doughs but in the last couple of years, we have developed some sweet bakes. “One of our customers recently commissioned us to create...

National supplier Oliver Kay Produce is encouraging chefs from across the hospitality sector to submit their vegan recipes. The aim of the competition is to create recipes with a strong appeal to customers who are looking for ‘enticing’ vegan dishes...

This year the challenge is encouraging students to reinvent the classic tradition of afternoon tea, using a selection of tartlets from the Pidy range. The eight finalists will compete in a live cook-off final on 24 January 2020 at the Claire Clark...

Run in partnership with the Craft Guild of Chefs the competition enables young chefs to develop their culinary skills. The fourteen teams will compete in regional heats in early February 2020 before the victorious teams advance to the final, which...

Simon Cannell, managing director at Speciality Breads, said: “Although we bake an extensive range of loaves, rolls and petit bakes we, surprisingly, spotted a considerable gap in the market. “Consumers frequently bemoan the use of ‘Chorleywood’ bread...

The competition is open to pastry chefs aged 23 and under on 1 March 2020. The candidate should be working in a hotel, restaurant kitchen, banqueting or a college student. To enter candidates must submit dish names, recipes, methods, timings and...