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Dugan said: “I’m thrilled to be part of the Sheraton Grand London Park Lane team and to be working with such exciting food and beverage venues. “I look forward to bringing my own style and personality to the restaurants to continue to establish them...

The equipment supplier will see 22 of its staff cycle the 60-mile route on Sunday, July 9th, going through Lancashire and onto Blackpool Promenade. Stephensons has set a fundraising target of £1,500 through its J ustGiving page, which the company...

Led by foodservice consultant Doug Fryett, issues facing equipment suppliers and kitchen operators, including health and safety, legal requirements on gas and electricity and food safety certification, will be discussed at the seminar. At the seminar...

The heats will take place on Thursday 15th June at the University of West London and Sheffield College. During this stage, candidates will have to demonstrate their culinary skills in front of the Graduate examiners, led by former National Chef of...

CAW highlights include hosting the WorldChefs’ European conference and developing closer links with the Welsh food and drink industry. President of the CAW Arwyn Watkins and national treasurer Toby Beevers were both re-elected at the meeting for an...

The free 20 page guide, titles Apprenticeships 101, contains advice, useful links and tips for employers who aren’t ready following the system change. Annette Allmark, director of strategic policy at People 1st, said: “The new employer-driven...

The young chef, from two Michelin-star restaurant L’Enclume in Cartmel, Cumbria, defeated five other competitors in a live cook-off at Manchester College, with a focus on ‘local’ and ‘seasonal’ cuisine. Reeves said: “It’s unbelievable and so exciting...

Clare said: “With it being my first solo venture and very close to my heart, it wasn’t easy deciding what to call the restaurant, but ‘Core’ seemed right; it’s a seed of something new, with strong ties to nature.” The food at Core will consist of 10...

Usher said: “This is proof that absolutely anything is possible. The banks refused to support me in 2015 when I wanted to open Burnt Truffle and despite three successful restaurants they struggled to back me again with the amount we needed to open a...