Search

Semi finalists are selected from over 90 different countries, with each chef’s application and signature dish judges by experts from the ALMA, the International School of Italian Cuisine, based on ingredients, skill, genius, beauty and message...

The awards, given to chefs who reach the standard of excellence set by the judges, recognises those in kitchen, pastry and service, with the highest scoring candidate in each section named as RACA young chef, young pastry chef or young waiter 2017...

Yutaka has come up with five European sushi recipes including German bratwurst nigiri with katsu curry sauce, Austrian strudel roll and a Spanish Paella Temaki. The winner of the challenge will receive Yutaka product worth over £100 and a winning...

The partnership comes as Tork launches four new colours, aqua blue, coral pink, mustard yellow and anthracite grey, to its LinStyle range. Lundgren said: “How do you make a strawberry mousse sweeter and richer-tasting? The answer isn’t more...

Adam Simmonds said: “This is a shocking tragedy and this is my small way of supporting those affected by the fire.” Guests will be asked to pay as much as they like for the meal, with all money raised going to the Families of Grenfell Tower appeal on...

The team, made up of chefs Amy Brown, Jade Walmsley and Hazel Webb, beat teams from West Suffolk College, Cambridge Regional College, City College Norwich and Redbridge College of West Anglia to take the title. A Passion to Inspire, founded by Murray...

The competition will see one team from the sectors of, restaurants, pubs, schools, healthcare, universities colleges, event catering, B&I and hotels, win the title, £1000 and a menu development masterclass. Nigel Crane, managing director for...

The category contained the eight sub-categories of tree to bar, dark bean to bar under 80%, dark bean to bar 80% and over cocoa solids, milk bean to bar, white bean to bar, flavoured dark chocolate bar, flavoured milk chocolate bar and flavoured...

Dixon was awarded a place on the school’s Grand Diplome qualification, a three month internship at Michelin-starred LIMA Fitzrovia and accommodation in central London. Julie Walsh, head patisserie master chef at Le Cordon Bleu, said: “He stood out...