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Now in its second year, the competition is open to chefs under the age of 29 who currently work in restaurants across the UK. After impressing judges with their submission – a four-course menu for 50 covers, costing no more than £45 per head - this...

The figures, released today (World Ocean Day) by BRITA Professional, also highlight cost as the biggest barrier to hospitality businesses being more sustainable, with over 40% of companies finding it a challenge. The research also showed that while...

As company chef ambassadors, Tanner will be accompanied by fellow chef, Wendy Lo, as they showcase their exclusive signature creatures and talk visitors through their products and inspiration. Tanner, whose dish comprises a chocolate brownie base...

The newly-published 'Summer 2018 edition of the Lynx Purchasing Market Forecast' urges hospitality and catering businesses to monitor supplier prices carefully as summer approaches. Lynx Purchasing’s managing director, Rachel Dobson, said: "Our usual...

To either enter yourself or make a nomination, visit http://uk.qualityfoodawards.com/qfa2018/en/page/foodservice-development-chef-of-the-year. Submissions must include a 400-word supporting statement outlining achievements to date, relevant skills...

All awards were impartially judged by Craft Guild representatives and included: best main course, best new pizza, best new meat-free product, and best new poultry-based product. The 2018 foodservice Produce Award winners are as below: Foodservice...

With over 20 years experience, Geraghty was also once the director of Galvin Pub Co, and has help positions at top Michelin-starred restaurants, including L’Escargot, Four Seasons Hotel and Resort Hampshire and Pied A Terre. As well as focusing on...

The show will run alongside its existing events – The Allergy & Free From Show, Just V Show, Love Natural Love You and The Eat Smart Show – at Olympia London on July 6 to 8. The event will pair trade buyers and decision-makers from the retail...

‘Blowing away’ the panel with the standard of entries this year, 12 finalists took part in a live cook-off at University College Birmingham, where they were tasked with creating “an innovative and delicious starter and main course using turkey.” 17...