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Open to chefs aged 23 and under, the Kitchen and Pastry Graduate examinations were founded by Craft Guild Vice-President, Steve Munkley, in 2002, to test and improve the skills young chefs learn at college and in their early careers, and take them to...

Delegates at 'Unpack the Future of Hospitality,' spearheaded by the British Institute for Innkeeping (BII) and UKHospitality, were urged to commit to a pledge unveiled by UKHospitality’s chief executive, Kate Nicholls, including: - Collaborating to...

Having impressed judges - including head chef of Lima restaurants, Jose Souto, MasterChef finalist Juanita Hennessey and food writer Xanthe Clay – Maton will undertake training with Peruvian chef and restaurateur, Virgilio Martinez in Lima (Peru)...

Of the eight categories monitored, six registered lower spending with only hotels, restaurants and bars, and health and education witnessing an increase – at +2.9% and +5% respectively. Expenditure in food and drink categories meanwhile fell at the...

Researchers and businesses can apply for a share of the funding through three priority themes, with the grants ranging from £50k to £250k. The grants include: - Early stage feasibility; 6 - 12 months, up to £100k - Industrial research; 12 - 36 months...

A total of 14 young farmers are leading the campaign. Co-op Farming Pioneers will be taking part and the National Federation of Young Farmers'​ Clubs is supporting. Activities kick off this spring with a ‘My name is…’ social media campaign in the...

Now in its fifth year, the prize fund totals more than £10,000, and every nominated KP will receive a gift. Managing director Stephen Kinkead commented: “Every year the standard of entry goes up and the pressure intensifies. And every year we hear...

The limited edition lunch and dinner experience, running from June 21 to June 23, will include delicacies such as curried cricket pakora, bug burger bites, and toasted cumin and mealworm houmous. There will also a grub garden tartlet, combining red...

Lawrence Shirazian, managing director Aramark Food Services UK, said: “The food produced at this competition was of an extremely high standard. It was great to see Stefano doing an amazing job, demonstrating creativity and flair. “He represented the...