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The regional finals take place at University College Birmingham on Friday 11th January and University of West London on Tuesday 15th January. At the regional final, as well as an interview style meeting with the judges, each competitor will undertake...

Defence chef Stephen Morrison impressed the judges with the presentation and flavour of his dish – pan-seared partridge breast with leek, bacon, wild mushroom with braised lentils, celeriac puree and port jus – to come out on top after the two-day...

Cameron joins the hotel with 25 years experience in the catering industry and having worked at high profile establishments such as The Langham Hotel in London and the Rowhill Grange Hotel and Spa in Kent. Cameron’s new menu at The Dining Room will...

The newly accredited BTEC Level 2 Intermediate and Level 3 Advanced Apprenticeships - Foundation Apprenticeship and Apprenticeship in Wales - in Craft Cuisine, which were launched on November 28, have been exclusively designed and developed by...

Jones was victorious in the North Wales regional heat at Deeside College, Connah’s Quaythis week. He can now look forward to the national showpiece final at Grŵp Llandrillo Menai, Rhos on Sea on Monday, February 11. The chefs were given three hours...

Kelly has over 18 years’ experience working in hotels, under Michelin-starred chefs, in private members clubs, top-end event catering and latterly contract catering, the last six years of which have been in executive chef roles. The status of...

Through the MCAA, Marriott will train 16 young apprentices to NVQ level 2 on the 18 month programme, aiming to increase the number to 30 the following year. The programme has been created in tandem with the training provider Babcock to ensure that...

Hulstone is a big fan of Kikkoman Soy Sauce and uses it regularly in his fine dining restaurant and brasserie. He is keen to spread the message on how naturally brewed soy sauce can be used as a universal seasoning to really bring together the...