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The Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed that 85% of chefs use frozen food at least weekly in their establishment. When asked about their views on frozen food, 86%...

Weston fought off two top contenders – Deepak Mallya on assignment at the Ritz, and Joe Gould from the Lainston House Hotel in Winchester – in the final at the MOD Food Services Wing, Worthy Down earlier in March. The finalists, all of whom were...

Teams from South Lanarkshire College, Mid Kent College, Westminster Kingsway College, South Eastern Regional College, Stratford upon Avon College, Herefordshire and Ludlow College, Sheffield City College and Farnborough College of Technology will now...

Entrants must use at least one Lion sauce in one of their courses. There’s a choice of Lion BBQ and hot sauces, salsas and chutneys, mustards, and mayonnaise and dressings (see www.lionsauces.co.uk for the range). To enter the British BBQ Battle 2014...

The catering categories are split into cost sector aimed at local authorities and profit sector for products targeted to pubs, hotels and restaurants, and is judged against set criteria by an independent panel comprising of a consultant chef, food...

One of 22 awards being presented at the Grosvenor House Hotel on London’s Park Lane on July 1, the Chef Award is open to chefs from all sectors of the industry and will recognise an individual who has made an outstanding contribution to the industry...

The Scottish team took the top spot for its consistent performance during the four-day grand final against teams from Ayrshire – Ayr Campus, Bradford College, City of Liverpool College, Gloucestershire College – 5 Acres Campus, and Westminster...

Langdon joins The Garrison following experience working as chef de partie at The Savoy (2006-2007), chef de partie at Bord’eaux & JW Steakhouse at the Grosvenor House, junior sous chef at The Gun, ETM group (2010-2012), and most recently head chef at...