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The accolade was presented by James Benger, in recognition of the team’s ‘outstanding’ culinary skill, creativity and professionalism throughout the competition. Held annually, the event brings together top hospitality students from across the...

Coolertron, Droid number H-20 is made entirely from repurposed water cooler components – including cases, lids, drip trays and cup dispensers - and has been commissioned as part of the company’s mission to drive awareness around sustainability and...

Williams Refrigeration says embodied carbon figures are rapidly gaining importance, as consultants, designers and operators look to comply with their environmental aspirations and obligations. The company is using the CIBSE TM65 mid-level calculation...

The accolade was presented by Charlie Jones, during a ceremony that celebrated student-led innovation in eco-conscious culinary practices. The award recognises Eastleigh’s team for implementing sustainable sourcing policies dramatically reducing food...

The award, presented by Karl Pendlebury from AHDB specifically for showcasing outstanding British lamb, was won by UCB’s student team of Sanskar Jajoo, Alisha Lad and Kamran Mehmood. The ‘Best Use of English Lamb’ Award highlights sustainability...

Following a rigorous semi-final selection process, these chefs represent the very best of the UK’s emerging culinary talent. The 11 confirmed finalists include: Alessio Sneider, Soho House 76 Dean Street Annabelle Hughes, BaxterStorey Hannah Sloane...

Chef Jas, as she is known, brings with her a wealth of international culinary experience. She is one of New Zealand’s leading advocates for global cuisine and is well-known for her deep ties to Spanish gastronomy. Notably, she trained at Disfrutar...