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Ysgol y Gader in Dolgellau, Gwynedd, has won a Family Food Appreciation Workshop run by the Craft Guild of Chefs in a free online draw for the ‘Get Traditional’ day part of the week’s celebration of healthy school food. The workshop for up to 12...

This year’s theme is ‘Going Global with World Cuisine’, offering entrants the opportunity to celebrate the multicultural influences within Britain. The UK-wide competition provides a great opportunity for all full time hospitality and catering...

Over 600 guests from across the hospitality industry came together to celebrate the people, organisations and projects working to raise the profile of the hospitality sector as an employer and attract and retain talent. Raymond Blanc’s Le Manoir Aux...

The University of West London (UWL), one of five centres of excellence in Asian and oriental cuisine, has been chosen to pilot the ‘high-end’ scholarship programme because of its high quality teaching standards, links with industry, and specialist...

His well thought out menu, paying attention to authenticity, sourcing, seasonality, timing and wastage, while creating maximum flavour, texture, balance and style, wowed the judging panel. It consisted of fillets of mackerel, salted cucumber, mussels...

The chefs designed a menu for the dinners, with each of them taking the lead on one of the courses. Guests at Northcote were treated to a champagne aperitif and canapés, followed by Haworth’s wild duck Wellington, orange and cardamom and organic...

The nationwide competition is offering entrants the opportunity to celebrate the multicultural influences within Britain and to showcase their culinary skills. To enter, college lecturers have to submit a three-course menu for four covers. Menus...

The gourmet event takes place on Thursday, October 18, at the recently extended Hospitality & Tourism Department at Barnfield College New Bedford Road in Luton. Led by Andrew Bennett, executive chef from the Sheraton Park Lane hotel, the chefs...

In the latest booklet in EBLEX’s ‘Master Chef and Master Butcher’ series, Antona and master butcher Dick van Leeuwen showcase six underused and inexpensive lamb cuts, which can be used for traditional and sous vide cooking. These are designed to...