Search

Almost 60 competitions will take place across the three day event, including 12 new classes for the Live Theatre and Salon Display. Live Theatre, sponsored by Compass Group UK, will see the introduction of three brand new classes: Elior Apprentice...

Chefs are being urged to get creative and show the nation that Renaissance Mutton is an ideal ingredient for modern menus, whether served in a pub, or fine dining restaurant. To enter, all chefs have to do is design a main course dish for four covers...

Shane Hughes from Ynyshir Hall in Wales, Mark Teasdale from Sharrow Bay on Lake Ullswater and Nigel Mendham from The Samling on Lake Windermere will be showcasing the best of British cuisine at four different von Essen hotel locations. The event...

At Sandown Park Racecourse from September 28 to October 1 service personnel competed in 34 categories, both individual and team events. Points awarded for these go towards deciding the overall winner, and this year that meant a joint win, with the...

Users will be required to complete a multiple choice quiz and once the answers have been collated and assessed, their 'perfect job' will be revealed. Employers have widely noted that on leaving university, many graduates lack practical, work-based...

Kicking off on Friday 29 October will be a session on 'Pressings and How to Wrap Terrines' at Wyboston Lakes Conference and Training Centre, Bedfordshire, and will be led by Christopher Basten, executive chef at London's five star Marriott hotel in...

The aim of this fast-track course is to present students with an understanding of culinary arts and the classical skills required to work in the top professional kitchens of the world. Students will work towards the college culinary arts certificate...

The Summer School is a programme of training and work experience in the hospitality, leisure and tourism industry. Simpsons in the Strand, which is famous for its fine British menu, are behind the 'Summer School' initiative, which is an annual...

Each team of two was given a box of mystery ingredients from which they had to produce a main course and dessert within 30 minutes using only a small/medium sized induction hob and very limited working space. Judges included Craft Guild of Chefs CEO...