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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...

Open to budding chefs from Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and Shropshire, entrants were required to create a three-course meal focusing on seasonality. Due to “the weight of strong entries,” Essential Cuisine held three...

After four years of “non-stop” research, photography, experiments, writing, and baking, Migoya – who studied French gastronomy at the Lycée d'Hotellerie et de Tourisme (Strasbourg) – is visiting London to share his expertise and experience at the...

Addressing the UK’s growing obesity problem - which accounts for one in five early deaths - Oliver claimed that obesity should to be seen as a national security threat, explaining: “When you look at mortality (obesity-related cancers and heart...

Voted for by Guild members and other industry colleagues, the People's Choice Award was open to all chefs from any part of the hospitality and catering industry, and celebrates either a specific achievement or long-term commitment to the sector. This...