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9th March 2018

Written by: Katie Imms

Compared to Scotland and Northern Ireland - where recycling food waste is, by law, mandatory for businesses – there is currently no legislation in place in England or Wales. As such, company-lead research found that “inedible food waste makes up 40%...

Biffa campaign encourages businesses to recycle inedible food

15th February 2018

ollowing three “highly-competitive” semi-finals (1-9 February), where chefs had to produce a three-course, three-cover ‘Around the World in Three Spices’ menu, this year’s finalists are as below: Ayrshire College City of Glasgow College University of...

Country Range announces Student Chef Challenge finalists

12th April 2013

Written by: Admin

The gap between British and US chefs’ thinking on future trends is narrowing as those forecast to be the hot tips for this year in the States are very similar to what is already forecast to be the norm at home.Local sourcing of ingredients...

Spring 2010 - Trendwatching USA

9th March 2018

Written by: Katie Imms

Enabling customers to build their own brekky, Bar Dos Hermano was awarded the £500 cash and month’s supply of Aviko hash browns and hash brown bites prize, for its ‘classic English breakfast.’ Owner Andy Hussain said: “At Bar Dos Hermanos, we offer...

Aviko crowns 2018 Great British Breakfast winner

9th March 2018

Written by: Katie Imms

Having tasked its junior chefs to create a dish each for the venue’s new spring menu, executive chef Michael Riordan was on hand throughout to provide guidance and mentor them. Incentivized with a prize for the best-selling dish - a Michelin-star...

Blue Boar Restaurant supports its junior chefs with new ‘aSPiRING Chefs’ initiative

12th March 2018

Written by: Katie Imms

Held during the ‘Gourmet’ trade show in Turin (Oval Lingotto exhibition centre), the eight national teams will each have five hours to create a fruit dessert, 10 desserts on a plate and two sculptures - one made of sugar and one of chocolate...

Italy hosts European World Pastry Cup for the first time

12th March 2018

Written by: Katie Imms

Among them is two-time national finalist Martin Carabott (29) from Hide at 85 Picadilly (London), who was also a finalist in the Craft Guild of Chefs National Chef of the Year (2017) and previously won British Culinary Federation Chef of the Year...

Roux Scholar announces finalists

12th March 2018

Written by: Katie Imms

Up against nine other finalists, Glasgow’s winning team consisted of Erin Sweeney, Jordan McKenzie and Lee Christie, who impressed judges with their three-course, three-cover menu prepared in just 90 minutes. Their dishes, which had to incorporate a...

City of Glasgow College celebrates Country Range Student Chef Challenge win

12th March 2018

Written by: Katie Imms

Tasked with preparing savoury and sweet canapés for 250 guests, the seven chefs – leader Michael Bates, CAW president Arwyn Watkins, Mike Ramsden, Chris Bason, Ioan Lewis, Colin Gray and Danny Burke – also had to “deliver the true flavour of Wales.”...

Culinary Association of Wales caters for the Prime Minister’s St David’s Day reception

12th March 2018

Written by: Katie Imms

Awarded Silver Best-in-Class, Lexington’s two-man team comprised Tony Stuart and James Garred, who went head-to-head against the nine other team finalists. Co-run by Tilda and the Craft Guild of Chefs, contestants were required to prepare, cook and...