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He will spend his final three months liaising with and handing over responsibility to regional sales managers. The move is part of the company’s new structure, under which distribution of the Wolf range of cooking equipment will become the...

Its new ‘Chef’s Choice’ competition, which is open to all UK commercial caterers, offers the opportunity for a caterer plus one other to enjoy a demonstration dining session at Rosemary Shrager’s Cookery School run by executive head chef John Rogers...

The final of the competition took place at the 17th Skills for Chefs Conference and third Skills for Service Conference held in Sheffield on July 9 and 10. Each team in the final had to prepare and serve an eastern Mediterranean-themed dinner to four...

The latest trio to show support for the charity includes Nathan Outlaw from the two Michelin-starred Restaurant Nathan Outlaw; Simon Hulstone, who heads the team at Michelin-starred The Elephant Restaurant in Torquay; and Eric Lanlard, an award...

TV Bake Off winner Jo Wheatley led the team of judges including Sylvie Babout representing LACA and Andy Lagor, Unilever Food Solutions education chef, had the task of sampling the 16 semi-finalists’ finished bakes, all of which needed to be their...

An expert panel of chef judges, which included Michael Caines, James and Chris Tanner, Mark Hix, Paul Ainsworth, Peter Gorton, Matt Mason and Nathan Outlaw, made the selection. Caines commented: “The standard of entries was exceptional this year with...

Howing Lai (Café Royal Hotel, London), Biju Joshwa (London Marriott County Hall), Zac Dearden (Design House Restaurant, Halifax), Andrew Saupe (Combined Services Culinary Arts Team, Winchester), Paul O’Malley (Culcreuch Castle, Fintry, Scotland) and...

At the show more than 350 suppliers will showcase their most recent launches, with visitors able to source everything from food and drink products to EPOS and furniture for a 360º experience. Visitors can also glean information in the Centre Stage...

Durrant spent the first 10 years of his career honing his skills at the Savoy, before moving on to work in several Michelin star kitchens in both France and London. His philosophy is to create modern, light food which interprets the refined methods...