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As well as sharing a range of new recipes, including his own Pork & Leek Sausage Bourguignone and Wasabi Duchess Potato with Honey and Soy Glazed Sausage, Roux Jr will award the best sausages in retailers, independent butchers/farm shops and catering...

The research also found that there are even fewer UK candidates at ‘chef de partie’ level (the entry level to supervising a kitchen section) where only one in five applicants is a UK national. British candidates are most strongly represented at ‘head...

Chesterfield College students James Greatorex, Leanne Billyeald and Liam Slinn, all in year two of the Level 3 Diploma in Advanced Professional Cookery course, have been named as the three finalists in the tough competition after preparing a two...

Suzanne Weekes, competition secretariat, said: “We have had a number of requests for an extension and after taking these into consideration, we are now giving potential applicants an extra week to apply. “We wish all our applicants the best of luck...

The chef will leave her role at Restaurant Gordon Ramsay, but continue to act as consultant chef for the Gordon Ramsay Group, whilst she finalises details for the independent project. Smyth has worked with Ramsay for 11 years. Matt Abe who has been...

Lynx managing director John Pinder, said” “Most hotels, restaurants and pubs have their Christmas menus in place by now and hopefully, bookings starting to fill the December diary. “The temptation is to agree the prices being quoted by wholesalers...

The STK Rebel concept, which is an all-day interpretation of The ONE Group’s STK brand, will take a 7,000 sq ft site in the capital. The site will launch at the South St Andrew Square development, a joint venture between Standard Life Investments and...

Kerrymaid has developed Pudding Party Online to share expertise, creative recipes and best practice with chefs nationwide. To help chefs get the best from their event, Thomas has shared his extensive industry knowledge and created an exclusive menu...

The competition targets teams of three full time student chefs studying hospitality or catering college courses and requires the preparation, cooking and presentation of a three-course, two-cover menu. The paper judging deadline for entries is 4th...