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Guy beat five other finalists in a highly contested final held at Westminster Kingsway College, London, on Monday 4th April, where they were asked to prepare and serve Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce. He said...

The chef is combining his Italian heritage, experience in Michelin-starred kitchens, including Marcus Wareing at The Berkley, and passion for modern British cooking to create the menu for the restaurant’s launch. Secchi said: “It has been a joy to...

‘An Evening with Theo Randall’ will take place on 18th May and will consist of a live pasta demonstration from Randall and a three course set menu created by the chef, paired with wines. Rhiannon Thomas, sales manager at the Crystal, said: “This will...

Chefs now have until Friday 15th April to visit www.nationalchefoftheyear.co.uk and submit their entry form online for judging. To coincide with the extension announcement, the Craft Guild of Chefs has released seven expert tips from judges and past...

Culinary director and previous chairman (2013-2016) Christopher Basten; vice presidents David Mulcahy, Steve Munkley, Steve Scuffell and Pauline Tucker are all interviewed on video as part of the magazine’s ‘Craft Guild of Chefs Golden Years’ feature...

Mark Hix commented: “Since starting my first restaurant in 2007 I have had the support of several private investors and the business has grown very successfully to nine restaurants today. I want to continue to grow our restaurant portfolio and needed...

Giorgio Locatelli, Shay Cooper, Skye Gyngell, Anna Hansen, Cyrus Todiwala, Ben Tish and Angela Hartnett will each create a course at FoodCycle’s fundraiser gala dinner ‘Green & Pleasant Land’. The chefs will be joined by the Jay Rayner, who will host...

A recent study by UK diners’ club, Gourmet Socity, has found the staple of the traditional Sunday roast, beat Eccles Cakes, the Lancashire hotpot and Cheddar cheese to win the title of the nation’s favourite. Matt Turner, CEO of Gourmet Society, said...

Martin will create new seasonal menus for first class customers, before rolling out to standard class travelers in the autumn. He said: “Virgin Trains came to me with a genuine vision and passion for improving the experience they deliver to their...