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Stanco, previously pastry sous chef at Heston Blumenthal’s The Fat Duck, will give one-to-one and group training sessions for both people new to the industry and those in existing business. Paul Ingram, managing director of Carpigiani, said: “Having...

The Digital Apprentice Service portal allows eligible employers to select an apprentice framework, choose a provider to carry out training and post apprenticeship vacancies. Jill Whittaker, managing director of HIT Training, said: “The Levy and the...

David McKown, director of competition, said: "This year we are having two semi finals before the Grand Final since this will create an opportunity for more young teams to compete." Each team consists of two chefs and one front of house member and can...

Teams from Ayrshire College, Blackpool and Fylde College, City College Norwich, City of Liverpool College, Glasgow Clyde College, Henley College, Hopwood Hall College and Loughborough College will compete for the title on March 15th. As well as...

This workshop, titled ‘Removing the FEAR of FreeFrom on your menu’, offers an insight in how to use positive communication to ensure customers have confidence that your business offers a strong free-from experience. The Hotel, Catering and Retail...

It is the fourth year that University College Birmingham has won the competition. As well as the title, the team have won a ten-day trip to Japan, courtesy of sponsor Panasonic. Competition founder Cyrus Todiwala, said: “The judges and I were...

The Adopt a School scheme is a charity within the Royal Academy of Culinary Arts (RACA) that encourages children to eat better and help schools reduce obesity rates among pupils. Chef and RACA member James Holden mentors school children at the...

The ChariTable Bookings Signature Dish book features recipes from chefs including TV chef Tom Kerridge, Sean Burbridge at The Ivy, and Jamie Dobbin at The Groucho Club. David Johnstone, CEO of ChariTable Bookings, said: “We wanted to do something big...

Hansom, the first female winner of the competition and now commis chef at The Ritz, London, served skrei, a type of Norwegian cod available in the winter season, with Hulstone as part of her prize. The menu, developed by Hansom, included confit skrei...