Search

Currently located round the corner in Shoreditch (London), the new three-storey, 60-cover site will also be home to Handling’s second zero-waste coffee shop, Bean & Wheat, and brand new bar concept, Iron Stag. The Craft Guild of Chefs 2018 Innovation...

Under the lead of chief executive José Silva, Ellis will “develop new restaurant concepts, attract and up-skill culinary talent, and enhance (Jumeirah’s) existing restaurants to industry-leading levels.” The decision forms part of Silva’s strategy to...

With over 500 entrants, the two-day event is one of the biggest and most exciting competitions in the UK and is divided into five different categories: live hot, live cold, restaurant, display and the Wessex bake-off. Open to student chefs, front of...

Undertaken on 2,00 adults across the country, rice manufacturer Tilda also found that home cooks like to ‘add their own twist’ to international delicacies, in particular Chinese which one in four admitted are the “easiest recipes to ‘freestyle.’”...

She added: “Latest figures from the Department for Education reveal a 28% drop in new apprenticeship starts between August 2017 and March 2018, compared with the same period last year. “What’s more, the number of apprenticeship starts this March were...

Having ‘stunned’ the judges with their main course and dessert, James Garred and Tony Stuart took home the winning title as well as an all-expenses paid trip to Italy, where they will experience Tilda’s Arborio rice harvest and a food safari in Milan...

Described by competition organiser, David Mulcahy as a ‘phenomenal day,’ he praised the chefs for making this year’s heats the ‘smoothest yet’ and for showcasing their outstanding knowledge, skill and creativity in the kitchen. With over 100 paper...

Hoping to improve employees’ financial health and welfare and reduce churn rate of workers, the move will see hospitality software provider, Fourth, combine its technologies with finance platform Wagestream for the new app. In essence, employees will...

With 20 years experience, Tonks joins from Searcys at The Gherkin where he worked as executive chef, with former roles including chef de partie at L’Odeon (London) and The Dorchester hotel. Under his lead, Restaurant at Sanderson’s new menus will...