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Over three heats across London, Manchester and Hereford, 23 finalists ‘wowed’ judges with their best gelato dishes. The gelato chefs presented an array of creative and delicious artisan gelato dishes to a panel of industry experts who critiqued the...

He was one of eight chefs from around the world chosen out of 330 candidates to participate in a week of intensive training and culinary challenges in Paris before competing in the grand finale held at the Lenôtre Culinary Arts School. A panel of...

Each of the winning team members received an invite to Scottish Chefs 30th anniversary celebration lunch where they met Andy Cuthbert, World Chefs newly elected President, and were presented with a Nespresso M100 coffee machine for their college. The...

Former back and front-of-house champions Lily Stock and Tara Humphrey have both gone on to do ‘incredible things’ in the industry since winning the competition. Looking back at their own Toque d’Or experiences, the duo bring to life how the...

Participating chefs were challenged to create innovative dishes using wild British game, highlighting its versatility, flavour and potential for positive environmental impact. The event celebrated the culinary creativity and commitment to...

Andrew Clark was awarded the ‘much-coveted’ industry scholarship, impressing the panel of judges with his technical skill, professionalism and interpretation of the brief. The panel of judges included Stephen McLaughlin, Tom Kerridge, Sat Bains and...

Divided into eight teams, they were tasked to create premium-standard main courses and desserts, prioritising sustainability throughout. Each team was judged on reducing carbon emissions, minimising waste and making conscious ingredient choices. The...

The Culinary Association of Wales (CAW), which organises and holds the three-day Welsh talent and food and drink showcase at ICC Wales from January 20-22, has announced the finalists of the National, Junior and Vegan Chef of Wales 2025 contests. The...