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The challenge was part of Toque d’Or Grand Finals week (11-15th May), comprising a series of real-life industry challenges focused on sustainability and how hospitality plays an important role in supporting local communities. Throughout the week...

As an advocate for Asian culinary education and innovation, Lee Kum Kee said it was ‘delighted’ to sponsor two key categories at this event. Featuring at this competition were two of Lee Kum Kee’s most popular, versatile and chef-loved products...

Set to take place on 29th September 2025 at the Savoy Hotel in London, this competition offers a unique platform for final-year students, young professionals under 25, apprentices and career changers to showcase their creativity, technical skills and...

With five awards in total — including two Best in Class Plates, one Gold, one Silver, and one Bronze — the team continues to dominate the UK culinary competition circuit with both style and precision. Among the highlights at BCC was the Ian Wilson’s...

Throughout June and July, regional heats will be held across five of the NACC Regions – Midlands, North, Scotland, South East and South West – with care chefs demonstrating that they can compete with the best when it comes to culinary skills. The...

In a cook-off held on 2nd June, 13 regional finalists showcased their culinary flair before a prestigious panel of judges. Walter emerged victorious with her inventive and sustainable creation: Beetroot and Red Cabbage Risotto, Davidstow cheddar...

Thomas Brassington from Loughborough College has been crowned back-of-house (BOH) champion and Katie Blundell from Hugh Baird College has taken the front-of-house (FOH) title, after an action-packed grand finals week (11-15 May). Each winning college...