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With 38% of hospitality professionals wasting three-five hours each month on equipment issues (60 hours a year), unreliable equipment was found to be one of the ‘biggest factors’ impacting workloads and contributing to a pressured working environment...

Taking place 13 November, this will be the last chance for the team to showcase their dishes – which they’ve been fine-tuning for the past 18 months – before going head to head with 100 teams from across the world. Team Members Team Manager Robbie...

Alongside Smyth’s CORE by Clare Smyth (North Kensington), which made the list for the first time this year, other newly awarded two-star restaurants include: Kitchen Table at Bubbledogs (Bloomsbury) from chef James Knappett and Moor Hall (Aughton)...

Judged by 21 of the UK’s leading chefs, the panel, once again overseen by Gary Jones (executive chef of Belmond Le Manoir aux Quat'Saisons), unanimously named Winkowski the UK’s most up-and-coming chef. His final menu comprised: native lobster with...

Ainsworth hopes to honour his father’s memory who lost his life to the disease in 2015. He is aiming to raise up to £30,000 for the charity between now and next April. He said: “Having seen my father suffer from pancreatic cancer, I know the...

The news comes from procurement company Prestige Purchasing, who carried out a survey on 40 of the country’s biggest operators who have a combined turnover of £58.5+ billion. Fears that import tariffs, migrant labour restrictions and a weakening...

Ranked from one to five (one being the best and five the least), the guide includes updated ratings on popular seafood such as: lobster; squid; Dover sole; haddock and Alaskan Pollock. MSC Good Fish Guide programme manager, Bernadette Clarke, said:...

The 26-year-old had just 90 minutes to create a starter and main course under the watchful eyes of judges and spectators at The Restaurant Show (Olympia). Using Kikkoman Naturally Brewed Soy Sauce in each dish, Wilford’s menu comprised: a starter of...

As chef patron, Handling will oversee the hotel’s entire food and beverage operation, including the restaurant, bar, Cadogan tea lounge, private dining, events and room service. Simmonds will meanwhile take responsibility for the day-to-day running...