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Just 18.5% of chefs in the UK are women and that figure is down from the previous year, and while the number of chefs employed in the UK grew by over 20,000 last year, the number of women working as chefs has declined by 1000 in the same period...

A total of 36 student catering teams from across the country competed in the regional heats, leaving just six teams left - City of Glasgow College, Gloucestershire College, Sheffield City College, University College Birmingham, University of Derby...

This year’s challenge is to create a recipe to serve four people using, one whole fresh Pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5 –1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and...

Tomasin has won an all expenses paid trip to Avery Island, Louisiana where Tabasco Sauce has been made for nearly 150 years by McIlhenny Company. The annual event celebrates the next generation of culinary talent with a multi-stage themed cooking...

Almost one in five (17%) Brits failed to identify that ‘al dente’ actually means retaining bite and 14% thought an ‘aperitif’ is a pre-dinner tipple. The same number also believed a ‘blue steak’ meant comes with a blue cheese sauce rather than its...

The restaurant at Hotel Indigo London Kensington - Earls Court will open on 14th March with head chef William Leoni at the helm. Theo Randall, creative director, said: “This casual dining Italian restaurant is something I’ve wanted to do for a while...

As part of the new deal, 30 chefs from Restaurant Associates have already taken part in two training sessions and have started to provide a unique style of Indian food to customers with a focus on making the offer a healthy and tasty option. Jeremy...

The team, which was led by Gareth Curran, head chef at Mossley Mill in Newtonabbey, took on competitors from Sodexo and Aramark to take first prize. The winning menu consisted of egg yolk ravioli, smoked cod with parmesan crisp followed by Irish lamb...

With salmon prices also high, the buying specialist has urged operators to use other species to vary menus and specials boards this spring and summer will benefit from better quality and value from suppliers. Rachel Dobson, managing director of Lynx...