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Working alongside the UK Export Certification Partnership, Defra and the Agrifood and Veterinary Authority of Singapore (AVA), QMS ensured updates to the policies and definition of UK meat products that can be imported into Singapore. This means that...

Designed to “identify and encourage excellence in professional food and beverage services,” the awards – now in their second year – were open to anyone working full-time at a team management level in UK food and beverage services, in the hospitality...

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...