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The Craft Guild has signed up recruitment agency Collins King to teach students from Westminster Kingsway College how to prepare themselves for a career in the industry, with a few that show exceptional promise selected to compete for a real position...

The competition, spearheaded by the UK’s largest chain of Kashmiri restaurants, the Aagrah Group, and its managing director and executive chef Mohammed Aslam, aims to encourage chefs to be creative and adventurous with their own recipes. It is open...

The 12-month course launches in October 2012 and is aimed at those who plan to launch their own businesses and those who aspire to senior roles in Hospitality Management. The course will cover: The economics of hospitality There will be detailed...

The two week course in August took place at Slough and Eton CE Business and Enterprise College, teaching students basic chef techniques such as knife skills, butchery and fishmongery and how to cook, as well as learning about food and nutrition. BHFT...

They will be expected to show their expertise in flavour matching as they create dishes using various herb and spice combinations. Open to teams of two chefs, they will have just 45 minutes in which to prepare and present a two-course meal for two...

The MSC certification means the fishery where the fish was caught has demonstrated that it is well managed and sustainable through a comprehensive, independent scientific assessment. Gulam Uddin, business unit controller for Birds Eye Foodservice...

Reduced supply, leading to higher prices, has seen lamb become somewhat of a premium meat of late but, with good numbers of new season lamb now flowing through the supply chain, EBLEX believes this is an ideal time for the catering industry to put...

The competitors – from St Francis of Assisi Catholic Technology College and Grace Academy Darlaston - were challenged to devise and cook a two-course meal for two, inspired by a particular country. Their dishes were judged by Aspens food and beverage...

This activity is part of a wider campaign to build awareness and increase sales of French guinea fowl in the UK. Chef ambassador Andy Stephenson, who gave the classes for trainee chefs at many colleges around the UK between March and May, provided...