Search

Now in their 9th year, these awards highlight the talent of people, organisations and initiatives in our industry. They reward those that work hard to elevate the profile of the industry as an employer, attract and retain talent, and demonstrate best...

For the second year running, students from University College Birmingham (UCB) beat off stiff competition to win the prestigious Nestlé Toque d'Or title at this year's awards ceremony held at The Dorchester in London. The UCB team of six competed...

The day will include dishes prepared by four chefs from the South West; Hywel Jones of Lucknam Park, Sam Moody of Bath Priory, Michael Croft of Calcot Manor and Martin Burge of Whatley Manor. Last year the event raised £30,000 all of which went...

Representing the UK in the hospitality skills are: Cooking: Ben Murphy, 20, from London who works at Koffman's Restaurant Service: Wojciech Pastor, 20, from Auchterarder, Perthsire, who works at The Gleneagles Hotel Confectionery/Pastry: Stefan...

David, a 2nd Dan black belt at karate became paralysed from the shoulders down over 30 years ago in a diving accident – on the same day that he was informed he would compete in the 1980 world karate championships and inaugural world games. Prior to...

Biswal and his chef Anil Kumar will be teaching college student spicing techniques and basic skills associated with Indian cuisine. The students' team leaders will be briefed by The Ambrette chefs about the work plan, who will in turn, brief their...

Steve Munkley, vice president of the Craft Guild of Chefs, said: "Charles showed a great understanding for the ingredients he worked with on the day. "He kept his composure all the way through the competition and his dishes reflected the skill sets...

Aikens will mentor one student for a period of nine months during 2012. The apprenticeship is being offered as a practical element to a new initiative run by Le Cordon Bleu London. Speaking about the opportunity, Aikens said that he got involved...

The workshops, trialled earlier in the year, involve Craft Guild members visiting school kitchens and food technology classrooms to get parents cooking with their children. The emphasis is back to basics, with the chefs talking about ingredients...