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The collaboration brings together Bando Belly’s fusion cuisine with Santa Maria’s range of Korean sauces, seasonings and pastes, which launched into UK foodservice in September. The one-month limited-time offer menu was unveiled during a K-food...

This marks a 'significant expansion' for the renowned Japanese culinary institution, which has been at the forefront of preserving and teaching traditional Japanese cuisine, particularly sushi and washoku, to global audiences. The London branch...

Teams have been asked to design a three course fine dining menu that includes lemon sole from Scotland, British lamb and a seasonal dessert using rhubarb. Vicky Enderson, chair of judges and director of MSK Ingredients, commented: “The overall theme...

Organised by David Mulcahy, innovation & sustainability director at Sodexo UK & Ireland and vice-president of the Craft Guild of Chefs, the YNCOTY competition showcases some of the finest emerging talent in the country. The finalist mentor day, held...

Discover how people seeking a career in gourmet food can apply for a chance to be part of a six month mentoring programme and receive up to £4,000 in monetary support to help overcome key obstacles in career development in the industry, such as...

Zest Quest Asia has served as the springboard for many budding culinary careers enriched by exposure to authentic Asian ingredients and cooking styles. With the ongoing dearth of Asian food courses on the curriculum, the competition has helped to...

Their prize is dinner for two for each of the chefs at a choice of restaurants. Their winning menu was: BBQ Gressingham Duck, Ginger Spiced Sausage, Textures of Plum and Duck Jus BBQ Beetroot, Raspberry, Caramel, Vegan Ricotta with Pumpkin Seed...

The session will be presented by Jason Benn, industry manager of hospitality & catering, travel & tourism at City and Guilds. Jason started a career in hotel management in 1990 working for companies including Swallow, Marriott and Le Meridien Hotels...