Chefs invited to compete for the National Chef of the Year 2021 title
Chefs from all sectors across the UK have the opportunity to follow in the footsteps of head chef, Steve Groves from Roux at Parliament Square as entries are now open…
Hospitality, News |
Insight for National Croissant Day
Leading bakery solution Délifrance is offering operators new insights and advice to maximise success for National Croissant Day on 30 January. The new research from Délifrance’s latest report, Prove It: The Great British Bakery Report, reveals…
News |
New age limit for Craft Guild’s Graduate awards
For 2020, the Craft Guild of Chefs has introduced a new age limit to its Kitchen and Pastry Graduate Awards to reflect industry trends. The Guild recognises that many chefs…
News |
Entries open for The University Caterers Organisation (TUCO) annual skills competition
The University Caterers Organisation (TUCO) has announced its online entry system is now open for its renowned annual TUCO Competitions event. New categories designed to reflect the latest industry food…
Education |
School baking is back
McDougalls Young Baking Team of the Year returns Premier Foods’ McDougalls Young Baking Team of the Year competition returns and in its sixth successful year the competition will continue its…
Education |
Semi-finalists Revealed for the Country Range Student Chef Challenge 2019/2020
Following a very competitive paper judging stage, 14 college teams have been announced as semi-finalists for the Country Range Student Chef Challenge 2019/2020, chaired by Head Judge Chris Basten. The…
Education, News |
Eat the season: Pomegranate
The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance…
News |
The Italian Job
A third generation Italian restaurant business is celebrating the golden age of hospitality – after notching up 50 successful years in the industry. The Edinburgh-based Vittoria Group started out as…
News |
The Art of Plating by Adam Reid
Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the…
News |
Advice from the experts: Securing the future
Food and beverage trends for 2020 and beyond by Sarah Edwards, director of trends at thefoodpeople Securing the future After last year’s central theme of Revolution, 2020-21 are years of ‘Securing…
News |
