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Part of the programme is a four-stage competition with the national final taking place in March 2025 that will see finalists from across the UK battling it out for the top spot. Lockhart Catering Equipment will be supplying Crème Monet tableware for...

Mike has known Tom for over 11 years and was instrumental in helping him open Upstairs in 2021 as sous chef. Previously, Mike worked as a commis chef at the two Michelin starred Restaurant Sat Bains. He will oversee a kitchen brigade of ten at...

The AAE has three main categories: kitchen, pastry, and service. It is an individual test that focuses on encouraging candidates to meet an industry standard benchmark score of 70% rather than competing against their peers. The approach ensures that...

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...