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Awarded Silver Best-in-Class, Lexington’s two-man team comprised Tony Stuart and James Garred, who went head-to-head against the nine other team finalists. Co-run by Tilda and the Craft Guild of Chefs, contestants were required to prepare, cook and...

Held in partnership with the Craft Guild of Chefs, applicants had to create a starter and main course fitting with a mainstream pub menu and current trends, as well as providing “detailed cost for the dishes with a cost per portion and recommended...

While consumer spending fell for the nine time in ten months last month (at -1.1% year-on-year), food and drink retailers experienced “broadly stable” expenditure and hotels, restaurants and bars was the “strongest performing sector, seeing...

In a survey of 2,000 people, rising food costs were highlighted as a concern, with 90% of people that do a weekly shop saying they would “start cutting back on spending if they were to rise again” - admitting that fresh meat and fish would go before...

The scheme, whereby school chefs spend a day working in some of the UK’s leading restaurants, alongside some of the most celebrated chefs in the industry, is now in its fifth year and has become a regular fixture in the week of celebrating all that...

Battling it out in front of a live audience, the six finalists took to Salon Culinaire’s Live Theatre where they had one hour to prepare two dishes suitable for a street food menu. Having impressed the judges with their “culinary skills and expertise...

Recognising “culinary excellence,” Christophe Majewski, Jenny Davies and Patrick Wade outshone the other eight competing teams with their three-course meal in front of a live audience during the International Salon Culinaire. With just 90 minutes to...

UKH chief executive Kate Nicholls said: “There are some tentative steps here to support the sector but this is a missed opportunity to provide the decisive and positive action on business rates that hospitality desperately needs, and for which we...

Calling on “working and aspiring” chefs between the ages of 18-23, they must submit a recipe for a new and “innovative sweet on-the-go” using one of five base products from the company’s semi-prepared range. As well as providing the method...