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Launched in January 2021, the Zest Quest Asia Tilda Challenge attracted more than 90 entries from over 20 colleges. So high was the calibre of submissions that the judges made the decision to double the number of finalists from six to 12. Seven...

The 2020 Graduate Awards received positive feedback as the event gave chefs ‘focus, hope and positivity’ during the Covid-19 pandemic. During the last 17 years, over 80 chefs have achieved the Graduate Award and the Craft Guild of Chefs is hoping to...

Hartnett joins fellow chefs Jason Atherton, Tom Kerridge, Raymond Blanc OBE, Heston Blumenthal and Jamie Oliver MBE as patrons. Mark Lewis, chief executive of Hospitality Action, said: “Angela has been a strong advocate of Hospitality Action’s work...

Organised in conjunction with the Skills for Chefs event team, the competition announced joint winners due to the high standard of submitted entries. Judge Franck Pontais said: “The dishes made excellent use of the Sechuan buttons an edible flower...

The seafood university course aims to educate chefs, school cooks and development chefs about fish from Alaska, including wild salmon, wild Alaska pollock, yellowfin sole, king crab and weathervane scallops. The online course is free to access for...

The competition was open to everyone from chefs to home cooks and aimed to encourage sustainability and minimise food waste. The vegan dish saw Hallstrom puree the dark green leafy ‘flag’ of the leek, sauté the lighter leaves for the filling and then...

The survey found chefs’ favourite Irish food is colcannon (25%), a popular side dish created with a creamy mixture of buttery mash and greens. The second and third most popular foods were Irish coffee cheesecake (20%) and Dublin Bay prawns (17%). Two...

Chef Philli Armitage-Mattin, a 2020 MasterChef the Professionals finalist, has joined the two companies to help kick-off the collaboration. One of the dishes she has created is a katsu curry with crispy currywurst and togarashi fries, using Lamb...

The figure rises to two-thirds (66 per cent) amongst 18-24-year-olds and 55 per cent amongst 25-34-year-olds. The demand to visit hospitality venues is strongest in the North East of England where 55% of residents are intending to eat and drink out...

The Custom Culinary Plant Forward Challenge, in partnership with Compass Group UK & Ireland, saw chefs create a main course dish where plant-based produce was central to the plate. The entrants were required to submit a recipe, a brief description...