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The YCO2020 competition will run from 28 January to 2 February across five cities in India including Delhi, Kolkata, Bangalore, Pune and Goa. The competition will see young chefs from culinary and hospitality institutions compete for the grand prize...

Following World Vegan Day, on 1 November, caterers and retailers are renewing their efforts to include more alternative diets. According to new research Brits spend £1.3 billion on vegan and vegetarian products a year. The research involved over 2...

Kaloudas is the restaurant manager at Hilton Bankside and Nagyvaradi is the assistant conference and banqueting manager at the RAF Club. The duo were presented with their trophies by Gastronome and guest speaker Chris Moore, chief executive of The...

Along with the trophy, Randrianasolo received a gold medal and was handed over a cheque for $10,000. She also won the award for Best Hygienic Practice. The silver trophy went to Romania’s Bogdan-Petru-Alin Vandici of ICEP Hotel School and the bronze...

Chefs from around the world are being encouraged to apply for the 50 Best BBVA Scholarship 2020 to win the chance to work at three ‘top-tier’ restaurants. Entries are now open for the initiative organised by The World’s 50 Best Restaurants with the...

‘Innovative’ butchery has developed 35 new pork cuts from the front section of the carcase, which accounts for around a third of a pig. If the food industry was to adopt the new methods profits may increase and create new uses from the forequarter...

Within the public sector almost three billion meals are served each year to people in schools, hospitals, universities, prisons, care homes and the Armed Forces. On Tuesday 19 November Hugh Fearnley-Whittingstall will kick-off the seminar programme...

Currently more than one third (35%) of Brits admit to having their evening meal on the sofa most nights. The research suggests this may become a ‘thing of the past’ by 2035 and eating alone will become less common. Only 15% of those surveyed...

Speaking at an Arena networking event at the Corinthia London, Kerridge urged chefs to discuss issues that have impacted their mental health throughout their career. Workers in hospitality work long unsociable hours, with few resources to tackle...