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In total, 18 aspiring chefs from the college donned their chefs’ whites to compete against South Devon, Cornwall and Exeter Colleges. Each of the Plymouth competitors gained an award, with the College winning seven gold, seven silver, three bronze...

The ten-part series will look at a range of topics pertinent to the foodservice and hospitality industry, including Modern Europe, Macro Trends and Afro Caribbean. Hosted by Bidfood’s head of insight and customer sxperience, Sarah Whiddett, the first...

PETA director of vegan corporate projects, Dawn Carr, said: "Huge numbers of Brits are seeking plant-based foods, and offering tasty, innovative vegan dishes is the easiest way for restaurants to cash in. “There are plant-based versions of nearly...

Held in Berlin, the two-day event will discuss the latest developments and research in plant-based and cell-based protein technology, strategies for industry growth and provide insight into consumer acceptance. The ‘New Food Conference’ comes in...

The increase is the equivalent of a £4,215 pay increase in one year, said the hospitality recruiter, adding that as a result average pay for a hospitality employee in London working back of house now stands at £32,674 a year. In 2017, back of house...

Tasked with creating a sweet or savoury dish with no more than one heaped teaspoon of Nutella per portion and under 500 calories, Siiner – who attends the University of Derby – presented a chocolate pastry tart filled with blackberry mousse and...

Offering a number of culinary experiences, the trio visited top city restaurants, including Relae, Manfreds, Geist, Kong Hans Kaelder, Restaurant 108 and Hart Bakery. Rose, who also undertook a stage at The Latymer restaurant (Surrey) with chef Matt...

Held in Rimini (Italy), Burke impressed judges with his three-course, six cover menu, which he produced in just three hours with the help of his commis Harrry Paynter-Roberts. His menu comprised a scallop and seabass starter, main course of veal rump...

Working with 11, year 11 pupils from Loreto College, the event took place at the company’s head office (St Albans) and formed part of IGD’s ‘Feeding Britain’ programme. This links food businesses with local secondary schools to help build on-going...