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Hosted by UK hospitality charity Springboard, the competition is supported by chefs including Clare Smyth and Tom Kerridge. FutureChef is a school-based programme that supports the development of life skills while inspiring young people to pursue an...

The significant disruption to our working lives brought about by the Covid pandemic has left lasting changes to how we look at work and what we expect from our jobs. With many questioning their career choices and work-life balance, it’s no wonder...

Food and drink broadcaster Nigel Barden will host the evening that will see the winners of the Zest Quest Asia competition crowned. Earlier in the day, teams from semi-finalist colleges would have competed in a cook-off to determine the winners. The...

Having already supported Levy UK+I in cooking for the Indian cricket team during the England vs India test series at the Kia Oval, she will be expanding her offering to Levy partner venues up and down the country. For the partnership Anand has...

After completing a three-year apprenticeship at the Ritz, Hansom went on to become the first female to win the Young National Chef of the Year in 2017 and more recently she reached the final of the 2020 Great British Menu. Since joining The Princess...

As part of Tilda’s 50th anniversary celebrations, the ‘Basmati Bonanza’ gives foodservice chefs the chance to win cash prizes by finding a Golden Ticket in 5kg and 10kg bags of Tilda Easy Cook Basmati. Speaking about the win, Samuel commented:...

The survey, conducted by Fourth and the Sustainable Restaurant Association (SRA), looks to access how the industry is coping with the food waste challenge, which costs the sector £3.2Bn per year. It revealed: 90% of operators have food waste...

With chefs and hospitality professionals busier than ever, this product has launched at the ‘perfect time’ to provide caterers with an extraordinary depth of flavour that can be used as a finished ingredient, or built upon. Chris Dickinson...

The masterclass was led by plant-based chef Chantelle Nicholson and Paul Jennings Quorn’s head of food development for foodservice. Attendees discovered how Quorn’s unique super protein, mycoprotein, can be used create dishes that have the added...

Interesting stats at Wentworth: Average number of people for breakfast each day: 100 Average number of people for lunch each day: 180 Lobsters served in a week: over 120 Fries served in a week: 800kg Biscuits for coffee each week: 3,000 Staff meals...