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The event will see 10 restaurant chefs go head-to-head in a cook-off – five using fish as their star ingredient and five using meat – to shine light on the importance of sustainability and British produce - as demonstrated by the chefs involved and...

Showcasing products from over 50 leading equipment brands all under one roof, the National Catering Equipment Centre (NCEC) is being billed as a centre of excellence for the catering industry, providing a variety of users, from operators to dealers...

With seven Michelin stars between them, the chefs will each be responsible for one dish: Canapés - Tom Sellers
 Starter - Ashley Palmer-Watts
 Fish course - by Angela Hartnett
 Main course - Paul Hood
 Dessert - Tom Kerridge
 Jason Atherton, patron...

The event was attended by around 200 guest and female chefs from across the industry, including Giselle and Emily Roux who took part in a question and answer session. The mother and daughter spoke on a variety of topics surrounding women’s role in...

Jeroen Homan – formerly national sales manager at Town and Country Fine Foods - and Tim Wehrle – national account manager at Direct Seafoods – are joining the company following “unprecedented demand as operators across the sector deal with the...

Research from the report, which features contributions from The food and Drink Federation, revealed that 63% of people blamed producers for cases of food fraud. Only 12% of those asked said they had confidence in the European food chain, a figure...

The move was jointly announced by competition organisers, the Craft Guild of Chefs, and the competition sponsor, KNORR (Unilever Food Solutions). Some 48% of foodservice operators still can’t name the top 14 declarable allergens and many allergy...

Having held executive head chef, head chef and sous chef roles at a number of restaurants, including Skylon, Le Pont de la Tour and Michelin-starred Tom Aikens Restaurant, Cook will oversee a team of 18 as he helps “maintain Smith & Wollensky’s...

After undergoing a series of tests in the full day graduate examinations held at University College Birmingham, five chefs achieved the pass mark in the kitchen examination and two in the pastry award. Kitchen finalists completed a paper exam...