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Over three hours, chef Jozef challenged the room with an exploration into the impact of the five senses on food perception, from eating a jellybean wearing a nose clip to show how the sense of smell assists flavour recognition, to suggesting the food...

The duo were able to visit some of the country's most renowned restaurants and hotels, soak in some of the nation's most iconic landmarks and scenery as well as delve into Nestlé's Swiss origins and culture. The Nestlé Professional Toque d’Or...

David McKown, director of the competition, commented: “Andrew was a great supporter of the competition and the award was created in his memory in 2022." Len Unwin mentored the winning team through the semi finals and then their success in the...

To take part, chefs or caterers must create a pie using British ingredients and include on their menus during British Food Fortnight (20th September-6th October 2024). The challenge allows chefs and caterers from schools, hospitals, care homes...

After making the top 40 in the competition last month, the chefs had to create an amuse-bouche or pre-dessert with the theme ‘A taste of summer’ using seasonal ingredients. The chefs were asked to bring this to life with a story of a personal food...