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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...

Founded by chefs Cyrus and Pervin Todiwala and the Master Chefs of Great Britain, the annual competition is now in its sixth year and aims to “inspire students to consider Asian cookery as a future career, stem the skills shortage across the sector...

Working alongside critically-acclaimed Le Cochon Aveugle’s owner, Josh Overington, the pair will embrace the ever growing popularity of plant-based foods using ingredients from supplier and specialist grower, Ken Holland. Overington said: “This will...

While the City of Glasgow College team – Antonia Macfarlane (front of house), Alan Martin (chef) and Rebecca Ward (chef) - took home the trophy for the College Competition, Mateusz Hnatowski (Restaurant Associates) impressed for the top spot in the...

Launched in 2005, the ISO 22000 food safety management system is a requisite for any organisation in the food chain to achieve best practice, and to avoid potential hazards and risks that lead to contamination. One in ten people fall ill and 420,000...

Merging the pair’s “similarly modern and forward-thinking approach to hospitality,” the 90-cover restaurant will feature an rotisserie bar, which will serve large joints of roasted meat, fish and root vegetables cooked directly in front of diners...