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9th October 2019
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...
Craft Guild crowns Young National Chef of the Year 2020
9th October 2019
As a result Synergy Grill Technology has doubled their production staff at their factory in Cambridge and are now starting to dual source some components through British manufacturers. Justin Cadbury, chairman of Synergy Grill Technology, said:...
Synergy Grill Technology increases production to meet demand
9th October 2019
Gold award recipients included Louis Haynes from Brockenhurst College for the risotto challenge, Samantha Gibb from Brooklands College for the afternoon tea pastries, Shanay Thomas from central Bedfordshire College for the Rollover hotdog competition...
Wessex Salon Culinaire showcases student chefs
9th October 2019
Entrants were tasked with submitting a hot or cold written recipe for a plate of 12 Irish oysters. Twelve chefs have advanced to the final where they will be involved in a live head-to-head competition at Wright Brothers Battersea Power Station in...
UK’s Best Dressed Irish Oyster Competition announces finalists
9th October 2019
Now in its second year, the cooking competition attracted entrants from all over the UK competing for a trip of a lifetime to New Zealand. Twenty-five chefs were shortlisted to create a dish for a public vote, from which eight finalists were chosen...
TE MANA lamb challenge crowns winner
11th October 2019
Cyrus and Pervin Todiwala founded Zest Quest Asia to inspire students across the UK to consider Asian cookery as a future career and to help stem the shortage of labour that threatens the £4Bn Asian food industry. Winning students will have the...
Zest Quest Asia offers trip to Italy for ‘Best Use of Rice’ winner
10th October 2019
The ‘Good Fish Guide’ published by the Marine Conservation Society changed the sea bass to a yellow rating (use with caution), upgrading it from a red rating (don’t use). Laky Zervudachi, director of sustainability at Direct Seafoods, said: “It’s...
Keep sea bass ‘special’ to support sustainability, says Direct Seafoods
Business Partners Lunch
14th October 2019
Kerridge will give an insight into his life events, opportunities and challenges that have shaped his career. He will also share his thoughts on the latest industry topics and discuss what the future holds for the hospitality industry. He opened The...