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This event, taking place on 12th November in Salford at 11am to 2pm, showcases how advanced kitchen technology can transform large-scale catering for events, while preserving the authentic flavours of South Asian cuisine. Uddin will demonstrate how...

The finalist rounds will be taking place on 7th November (London), 12th November (Manchester) and 14th November (Hereford) which will see each contestant create, decorate, and present their best gelato flavour. Paul Ingram, Carpigiani UK’s managing...

The finals of the South West Chef of the Year competition, which is in its 20th year and was co-founded by chef Michael Caines MBE DL, took place this week. The winners were announced at an awards ceremony at Exeter Golf and Country Club. The South...

UK-resident chefs, aged 22-29, are invited to create their own recipe using a range of ingredients as their first step to a potentially ‘life-changing’ experience. Entrants have until midnight on Monday 20th January 2025 to submit their recipes via...

The Craft Guild Culinary Team is an elite group of chefs who work together to compete in culinary competitions at the very highest level in the UK and beyond. The team took part in the recent 2024 Culinary Olympics in Stuttgart where they excelled...

Speaking about the success of the Wellness events, he said: “We grew organically. The idea was to get people who work in hospitality talking. It has enabled us to grow a community of people. We brought together suppliers, charities, chefs and...

Orry took the top spot with his delicious menu of Turbot from the North Sea with smoky Orkney scallop for starter, Lumina lamb with the Scottish autumn for main course and a celebration of Manjari Valrhona with influences from Asia for dessert...

A team of 25 ‘spirited’ individuals comprising of the Unox UK team, partners and supporters hauled an oven weighing more than 140kg up the UK’s highest mountain back in the summer. Reaching a height of 1,100 metres above sea level the 10-grid CHEFTOP...

Commissioned by IGD and developed by consultants EY and WRAP, the report provides an independent evidence-based view for how the UK food system can reduce greenhouse gas emissions in line with a 1.5degree SBTi outcome and to meet the UK’s legally...