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The grant will be used to further the charity’s work to provide assistance to hospitality professionals by giving financial assistance and advice to those facing hardship, illness, injury, financial difficulties and family crises. Mark Lewis, chief...

David McKown, chair of the Education and Training Committee, commented: “It was fantastic to see delegates from across the UK coming together for this milestone summit, the attendance exceeded our expectations and this sets up the sector for a great...

Now in its 23rd year, this unique initiative continues to provide young professionals with invaluable opportunities to showcase their skills, gain industry recognition and grow both personally and professionally. This year marks an exciting...

Vicky Enderson, chair of judges, commented: "The standard of entries this year exceeded all expectations and it was a difficult decision to choose our eight semi-finalists.” The semi-finals will take place at Lainston House part of the Exclusive...

Implementing new technologies, adding value or focusing on new food trends will all be discussed during the live panel featuring industry experts Doug Fryett (Fryett Consulting Group), Paul Hanniffy (RSCS a Yum! Brands Co-op) and Dirk Friedlein...

The Association of Pastry Chefs (APC) Dessert of the Year competition will challenge chefs to prepare, cook, and present two identical plates of an original dessert suitable for fine dining. The competition, sponsored by Barry Callebaut and Ponthier...

Jones will play a pivotal role in further enhancing Upstairs' culinary offerings while also contributing to the restaurant's expanding consultancy services. He returns to Upstairs, having worked alongside Shepherd from October 2021 to July 2024...

In the latest episode of Chefs on the Pass, Phil Street spoke with culinary legend Steve Munkley. The conversation covers a wide range of topics, from festive family traditions to the ins and outs of Steve’s illustrious career. Here are some of the...

Hennessy joins the hotel from The Ritz London where he was sous chef and brings over ten years’ experience in the industry to the modern European restaurant. During his tenure as sous chef at The Ritz Hotel, he was part of the senior management team...