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Inviting the public to join them, Park, head chef at Adam Handling’s The Frog E1, and Peters, senior sous chef at Roux at Parliament Square, are also calling them to donate to Campbell’s charity of choice - Brathay Trust – via his JustGiving page...

Another day of “exciting heats” saw catering students from New College Durham and Hartlepool College take to the kitchen, as they battled it out for their place in next year’s grand final. Kicking off with the Pasta Class, which Alex Gladwin from New...

Working alongside the UK Export Certification Partnership, Defra and the Agrifood and Veterinary Authority of Singapore (AVA), QMS ensured updates to the policies and definition of UK meat products that can be imported into Singapore. This means that...

Designed to “identify and encourage excellence in professional food and beverage services,” the awards – now in their second year – were open to anyone working full-time at a team management level in UK food and beverage services, in the hospitality...

Invited along, the Craft Guild joined fellow chefs and industry experts in sampling many Canadian delicacies, including lobster, snow crab, redfish and wild Atlantic prawns. With chef CJ Jackson, chief executive of The Seafood School at Billingsgate...

Focusing on employee stress – also the theme of this year’s Mental Health Awareness Week – the questionnaire will help Hospitality Action “better understand your needs and those of your colleagues” and to improve its services so it can “better...

Challenging five fish and five meat chefs to create the “the top dish,” the event provides guests the opportunity to sample a selection of specially created dishes that “bring out the best in Britain’s renowned responsibly-sourced British meat and...

Calling on “budding” chefs aged between 18 and 25, entrants must submit a recipe and image of their risotto, and explain why they believe winning would enhance their catering career. The top five will then go head-to-head in a live cook-off on 21...