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Over 160 ACE members and guests attended the black tie event along with two of ACE’s patrons Ruth Hansom and Adam Handling. Hansom won the 2017 Craft Guild Young National Chef of the Year title and she is now head chef at Pomona’s Restaurant & Bar...

The Frog Hoxton will serve a one-off menu featuring popular dishes from each of the group’s five ‘critically acclaimed’ London locations. The leap year menu includes ‘fried chicken, caviar’ (Ugly Butterfly), ‘lobster, wagyu fat’ (Frog by Adam...

Craft Guild of Chefs members and chefs will decide the 2020 winner. The shortlisted finalists include Bill’s, Café Rouge, Côte Brasserie, Las Iguanas, Leon, Pho and Wagamama. Each of the nominees must have a minimum of 20 sites that cover at least...

The report identified several barriers facing women within the hospitality sector, including a ‘boys club’ mentality, prevalence of stereotypes and the lack of meaningful action from employers. Co-author of the report Jackie Moody-McNamara, founder...

This is a unique opportunity for chefs and foodservice professionals to meet, enjoy a meal in a top restaurant and discuss industry topics with peers. It is also a chance for upcoming chefs to gain first hand insight from other professional chefs...

Nicholson, aged 37, gained his ‘culinary skills’ working at restaurants including Storrs Hall and Lords of the Manor. He said: “The Clock House already has an excellent reputation; the team both in the kitchen and restaurant have created a great...

The YCYW competition aims to showcase the best young chefs and waiters in the UK. Past winners include Raymond Blanc, Heston Blumenthal and Angela Hartnett. The 2019 YCYW winners Richard Henderson of Restaurant Hywel Jones at Lucknam Park in...

The new menu is ‘fresh and exciting’ and it was curated by the husband and wife duo. The new Caractère dishes are divided into six character traits including: Curious- small plates Subtle- small plates Delicate- fish Robust- meat Strong- cheese...

The UCFF was created to give chefs, foodservice professionals and exhibitors the ‘ultimate food experience’. The event is the brainchild of Ian Nottage, Lee Maycock and John Feeney. Every year the event takes place in a different location around...