Search

Seafish, the public body that supports the £10BN UK seafood industry, sponsors the competition, which challenges participants to produce a three-course menu using selected sustainable seafood. Albert Hindson, 19, from Sedbergh, and Sebastian Bloor...

Marc Billings, sous chef at Prestwold Hall, impressed in the first heat at Sheffield College on 11 June where he went through to the final. The heat winners from London were Fraser Bruce, head chef at The Halsetown Inn, Mehdi Lahmadi, junior sous...

Young National Chef of the Year, launched in 2012, highlights the most talented young chefs in the UK. Jordon Powell was the first to earn a spot at The Restaurant Show when he won his heat in Sheffield last week. George Harding, senior chef de...

Seafood Week is an annual consumer campaign that celebrates all things seafood. It promotes the wide range of produce that’s available in the UK and the benefits of eating fish. The government health guidelines say that everybody should eat two...

Douglas spearheaded a movement that has now become an international phenomenon when he opened the UK’s first zero-waste restaurant. He advocates for ‘upcycling’ – reusing materials to create a product of higher quality than the original – over...

The Fresh Food Hub app can be accessed using a computer, tablet or mobile phone. More than 15,000 chefs in restaurants, hotels, pubs, contract caterers and professional kitchens already use the Fresh Food Hub across the UK hospitality sector. The...

The Connaught is located in the heart London’s Mayfair and the final service will be dinner on 14 July. The restaurant celebrates its 10th anniversary this year and will undergo design alterations to the main dining room. It will also incorporate a...

Ckbk is a new streaming service that provides digital access to more than 75,000 recipes and 350 cookbooks. The streaming service has already proven to be a hit with customers after it more than doubled its Kickstarter crowdfunding page. Ckbk...

Lynx Purchasing is advising the industry that an 'abundance' of good value British produce is now available, despite the Brexit uncertainty, making it a good time to make sure 'robust' product sourcing practices are in place. Published in the Summer...