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Promising “quality without compromise for all occasions,” the campaign comes with three bespoke channel guides, including serving suggestions, a profit calculator for each serve and tips on how to deliver a ‘Lasting Impression’ in individuals’s...

Organised by the Peru Trade and Investment Office, the competition, now in its second year, requires entrants to develop their own original menus using a different superfood in each course, for which they are “encouraged to research inspiration to...

Collecting surplus stock from supermarkets, wholesalers and retailers, the charity helps provide “vulnerable people with food and nutrition” across the country – and the chefs will only be able to use ingredients provided by The Felix Project for...

Marking his second London opening, Bryn Williams at Somerset House will specialise in seasonal, modern British dining, with a menu focusing on “sustainability, seasonality and provenance” and where “fruits and vegetables will be the stars of the show...

Open to all year two and three catering students across the country, the challenge requires entrants to cook either a starter and/or main course using British turkey thigh or breast meat, with the winning dish served to be at the British Poultry...

Open to all chefs under the age of 29, they must submit a £45 per head four-course menu as well as costing’s for 50 covers to [email protected] to enter, by 30 April. The “best” applicants will then take part in two regional...

Young chefs interested are required to come up with an ‘incredible’ sandwich recipe, based on the competition’s theme ‘awaken your senses’. The winning entry will go on to represent their country at the Paris School of Bakery and patisserie on April...

Whitaker (left) set up the company in 1995 along with his wife Vita, and preceded to oversee its growth for over two decades. Before Whitco, he worked as a sales director for Northamptonshire-based equipment supplier USS Catering from 1987-1995...

Following an unforgettable 2017, which saw Lucas Selby take home the highly prestigious title, this year’s competition requires participants to produce a creative menu for two, including a seasonal plant-based vegetarian starter; lamb main course and...