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5th November 2018

Written by: Katie Imms

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...

Young Restaurant Team of the Year returns from prize trip to Colombia

5th November 2018

Written by: Katie Imms

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...

The Fat Duck chefs give cooking masterclass at Sheffield College

5th November 2018

Written by: Melissa Moody

The varieties and original recipes will stay the same, meaning chefs can still use the sauces the same way they have previously. Karen Green, marketing manager at Aimia foods, distributor of Mars Foodservice products, said: “Dolmio professional...

Dolmio ready-to-use rebrands as Dolmio Professional

5th April 2019

As part of the launch, the Guild has also named a new ambassador for this year, with former National Chef of the Year winner, Hrishikesh Desai, taking over the chair of judges’ role. The Craft Guild of Chefs regularly rotates the position of chair of...

Hunt is on for next Young National Chef of the Year

5th November 2018

Written by: Katie Imms

Run in association with the Royal Academy of Culinary Arts, the ‘Live College Tour’ will kick off 3 December, as The Staff Canteen sends chefs from each sector to Westminster Kingsway College (London) in a ‘first step to tackling the chef shortage at...

The Staff Canteen promotes industry as part of new ‘Live College Tour’

5th November 2018

Written by: Katie Imms

Having opened in March, Byrne has been with the company since the beginning D&D chief executive Des Gunewardena said: “We are really pleased with what we have created at 20 Stories. It got off to the most incredible start and each day goes from...

Aiden Byrne steps down from 20 Stories after 8 months

6th November 2018

Written by: Katie Imms

Open to ambitious young chefs of any background, the Roux’ said “the next scholar could be anyone who has the skills, talent and drive to win - whether they work in a fine dining restaurant or village pub.” All submissions must be sent by 31 January...

13 skills to be a Roux Scholar

6th November 2018

Written by: Katie Imms

Stepping up from his role as assistant director of food and beverage at the Corinthia Hotel London, Swiss-born Ringer brings over 10 years of managerial experience having worked in luxury venues across the capital, including The Dorchester, CUT at 45...

Royal Lancaster London appoints F&B director

6th November 2018

Written by: Katie Imms

With some categories more than a quarter more expensive than last year – including oils and fats and fish, which are currently trading at +25% higher than September 2017 – the figures show that there is ‘yet more turbulence’ in key categories. Fiona...

Brexit proving ‘volatile’ for food and drink costs

6th November 2018

Written by: Katie Imms

Speaking to The Times, Scottish chef Fairlie – who owns the country’s only two Michelin starred restaurant – said: “Giving up my restaurant kitchen was the hardest part (of his brain tumour). “The fact that I’ll never be back, never have that buzz...