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The competitors had to French Trim a Rack of Lamb and the lead judge was renowned butcher Martin Eccles from the AHDB. The winner was Grace McGreal from Loughborough College, whose skills and working methods were excellent. The trophy was presented...

Presented every four years, the MCA is the ‘UK’s highest culinary honour’, conferred upon those who have displayed mastery of the complex and specialised knowledge and skills in the culinary arts which are required to be a first-class chef, pastry...

Competitors had to prepare an espresso, cappuccino and a signature coffee of their own choice to a panel of judges. Vicky Enderson, chair of judges commented: “A range of skills are put under the spotlight during the competition in order to raise the...

The Seat at the Table fund aims to advance diversity in the food industry by addressing racial inequality in access to opportunities. Together with education provider Leiths School of Food and Wine, the programme will offer 15 funded places on...

Entrants have been asked to produce, photograph and explain why they selected their risotto dish. Entries are open until 1 December 2022, with those selected for the regional heats asked to reproduce the recipe they submitted. The grand final will...

At least ten apprentices are being taken on initially as part of a new programme launched by the Bluestone Academy. It is likely to increase this as part of a long-term commitment to the region’s hospitality sector. Applications have opened for the...

Sharing personal experiences, attendees agreed hospitality is currently misrepresented as unskilled or a ‘back-up career’ for young people, and that the industry should rethink its approach and messaging to appeal to these. They also talked about...

CGA and Fourth’s second-quarter Business Confidence Survey revealed that only 23% of leaders are now confident about the next 12 months for the general market—barely a third of the total of 65% at the last survey in March. The proportion of leaders...