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Delphis’ heroes are chosen due to their commitment and passion for the environment. They epitomise best practice in sustainability – signposting the way for both hospitality’ professionals and consumers, driving awareness encouraging them to follow...

The global EAP provides free support and services to those in hospitality and their family members who don’t otherwise have cover, around the world. Launched in response to the urgent need for mental health support, the ‘ground-breaking’ initiative...

Jeremy will oversee culinary operations across three key elements of Noble Restaurants Group's portfolio: Angus Steakhouse, Steak and Company, and Alley Cats Pizza. His strategic vision and proven track record in the industry make him the ideal...

A heat in the south took place at Brooklands College on Friday 14th June whilst a northern heat was held at Sheffield College on Tuesday 18th June. Chefs could enter the exams in kitchen or pastry with an ambition of achieving the pass mark needed to...

Selected from thousands of nominees, the win highlights the ‘remarkable impact’ he has had on shaping the lives of young aspiring chefs. Greg has been with Eastleigh College for over a decade and has guided the student-run restaurant to become one of...

Sushi, originally created as a bite-sized snack, is centuries old and has been transformed many times over to become the popular, elevated menu item of today. This Japanese classic now has its own day of celebration – International Sushi Day (18th...

Finalists were required to prepare and present their dishes within a four hour timescale. Lewis will be going to on a ‘great adventure’ – upskill sessions organised by NOWAH. The runner-up was Erin Whipp of Leeds City College. The judges include...

Waste Knot’s campaign ‘Waste Knot People’ aims to address concerns around the environments and cultures within which hospitality professionals have been operating, with stress and pressures leading to burnout, depression and anxiety. Waste Knot has...

Thomas, the American chef, restaurateur and cookbook author, has been selected as the recipient of the International Chef of the Year Award. This prestigious accolade, which is sponsored by Cunard, is only presented once every five years at the Craft...