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This comes from industry software provider, Fourth, who analysed hourly pay of ‘thousands’ of hospitality workers across the country following the Chancellor’s Autumn Budget announcement (29 October). With the average hourly pay of hospitality...

Designed to equip ‘food lovers’ with the skills needed to replicate dishes at home, each class will focus on a different topic: wild game and butchery; creating the perfect Sunday lunch; how to perfect a three-course meal; fish cookery; and classic...

Promising “incredible chefs, inspirational ingredients and healthy competition”, it will also be home to Salon Culinaire Birmingham – “a platform for up-and-coming talent to show off their skills”. Open to chefs of all ages and experience, entry...

Designed to “inspire the next generation of chefs to develop their skills, knowledge and experience, and to make more possible for themselves and the whole industry,” the annual contest is now in its 31st year. Evolving with the changing needs of the...

With the winner set to take home the David Lyell Scholarship, contestants must submit dish names, recipes, methods, timings and costs for the following three dishes, by 4 February: Plated restaurant dessert – 4-cover plated restaurant dish - 1...

The steakhouse, which places locally sourced ingredients at the forefront of its menus, also won Restaurant of the Year for the West Midlands category for the fourth year running. Chef director and Craft Guild member, Anderson, said: “It’s fantastic...

Prizes range from product hampers to development days, shopping vouchers and a brand-new iPad. For every entry submitted, the stocks and sauces supplier will donate 50p to HA to help it continue to offer ‘vital’ assistance to those in need. To get...

The educational trip included a visit to the chocolate research farm ‘Granja Luker,’ where students Caitlan Holland, Dean Burnham and Callum Wood got to plant their own cocoa trees. They also met farmers and listened to presentations about different...

Head chef Edward Cooke and restaurant manager, Dimitri Bellos, held the class at the college’s city campus on 3 October, which saw them demonstrate The Fat Duck’s fish dish ‘Then we went rockpooling.’ They also shed the light on the restaurant’s...