Search

The competition, which sees teams of two chefs given 45 minutes to prepare, cook and present a main course dish and dessert using Tilda rice in both recipes, will take place as part of Salon Culinaire at Hotelympia 2018. The victorious pairing wins a...

Revealed by lead judge, the Craft Guild of Chef’s Chris Basten, the maximum ingredient budget for all three covers has doubled from £15.00 to £30.00, which equates to £10.00 per cover. He explained: “After speaking to various tutors around the UK...

Eight managers were recognised at the ceremony organised by IOH London Branch with three taking home awards. The Overall Shield Winner was Daniel Dreiseitel, assistant restaurant manager at The Ritz Hotel London. Dreiseitel won a boot camp training...

After impressing judges with their creative menus for a three-course dinner, the eight National Chef of Wales finalists are: runner-up for the past two years, Tom Westerland, Lucknam Park Hotel; 2016 finalists Matthew Ramsdale, The Chester Grosvenor...

Described as “an alpine-style, buttery medium-hard cheese (with) deep aroma and caramel notes,” Cornish Kern scored 75 points out of a possible 80 – beating the other 3,000 entries from 35 different countries, including Australia, South Africa, Japan...

Situated on the 19 th floor of the No.1 Spinningfields building in Manchester’s city centre, the restaurant, grill, bar, and terrace area boast 360-degree views of the city skyline, while serving a menu of modern British food. Drawing on chef Byrne’s...

Having outshined the other ten contestants with his signature dish of turbot, kohlrabi and sea purslane, Crowley impressed the judges, including Angela Hartnett, Phil Howard, Alyn Williams, and Mickael Viljanen, by adhering to the five ‘Golden Rules’...

Coinciding with St Andrew’s Day, the event started at the Old Course Hotel Golf Resort and Spa where the chefs met nearby sheep farmer and development officer of the National Sheep Association Scotland (NSA), George Milne, to learn about the...

He collected the honour at the organisation's 99th annual banquet at the Langham Hotel on 24 November. The 35-year-old came out on top of a shortlist of three finalists which included Yacine Bezegouche, assistant food and beverage manager at The...