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Seven chefs from the Compass Group Ireland displayed their skills at the Chef Ireland 2017 Culinary Competition at the exhibition and won four bronze medals and a certificate of merit in various categories. Ryan Holmes, culinary director for Compass...

Lee Maycock, chairman of Craft Guild of Chefs, and Matt Davies, chairman of the British Culinary Association, will work together for the gala awards dinner at the conference, with the theme of ‘excellence of association’, on March 30th. Maycock said...

The course will give 16 students the opportunity to be awarded the Royal Academy of Culinary Arts Diploma upon successful completion and to become graduates of the RACA. Executive chef Ian Jaundoo said: “The RACA course at the college is very...

The Change for Fish scheme will see restaurants donate money from seafood dish sales to a charity which promotes sustainable seafood. Sanjay Mitra, MCS corporate partnership manager, said: “In a recent assessment of eleven high street restaurant...

The winner will go on to represent UK and Ireland in a bid to be crowned World Chocolate Master at the grand final in October 2018. Robert Harrison, sales director of Gourmet Northern Europe, Barry Callebaut, said: “The World Chocolate Masters is the...

The six-day trek takes places in the run up to the two-year anniversary of the Nepal earthquake. The team will visit Action Against Hunger’s programmes and meet families affected by the earthquakes. Dan Doherty, executive chef at Duck & Waffle, will...

The competitors will have eight hours to create and present three assignments to the professional judging panel, each representing the World Chocolate Masters 2018 theme, ‘Futropolis’. Robert Harrison, sales director gourmet - northern Europe, Barry...

Anne Pierce MBE, CEO of Springboard and Sarah Jayne Stanes OBE, CEO of the Royal Academy of Culinary Arts (RACA) were both awarded the Special Award for those who made an exceptional contribution to the culinary profession. Graham Craddock, past...

The Tamarind Kitchen, set to open this spring, will centre on the ‘kitchen’ concept, where friends and family come together, in a deformalised, lively Indian dining experience. The restaurant has the capacity for 100 covers spanning two floors and...