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The theme for this year’s competition is French Gastronomy and the guest judge will be Pierre Koffmann. David McKown commented: “We have announced the deadline for this years exciting competition taking into account the work that needs to be...

Owens, originally from Porthmadog, is the head chef of hospitality at Manchester City’s Etihad Stadium where he is in charge of 130 chefs on a match day. He and his team prepare 4,500 meals for each Premier League match and as many as 6,500 meals for...

The World Championship Barbecue Cooking Contest, held on 13-16 May 2020 in Memphis, returns for another year as more than 250 teams from around the world will compete. Chris Cannon, commercial controller at McCormick (UK), said: “It’s fair to say...

The brigade will be the first team of its type to compete at the Culinary Olympics, which will be held in Stuttgart between 14 and 19 February 2020. The team of chefs will be wearing whites emblazoned with the Essential Cuisine logo. Essential...

Speaking at the Hospitality Apprenticeship Showcase in Parliament Kate Nicholls, chief executive of UKHospitality, called on the Government to support the hospitality industry. The event coincides with National Apprenticeship Week, which aims to...

The trio of ‘sauced and spiced’ flavours include: XO sauce from Hong Kong. Suya spice, a West African seasoning blend made from ginger, chillies and roasted peanuts. Indian gunpowder spice (milagai podi) features finely ground roasted dal, sesame...

At the University of St Andrews student catering is prepared separately at the nine halls of residence, including one hall designed for students with nut allergies. Mark Nixon, senior chef manager at the University of St Andrews is responsible for...

The event is a way of ‘shining a light’ on the hotel whilst making a positive contribution to the local community. Brian Conroy, operations director at the Abbey House Hotel and Gardens, said: “Over the course of a year the Abbey House will welcome...

New chair of judges Paul Ainsworth has collaborated in designing this year’s menu criteria. Competitors are required to produce a creative menu for two guests in two hours, celebrating the best of seasonal summer ingredients. Ainsworth said: “When...