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Matt White, chair of TUCO, said: “The talent and skills shown by all competitors was fantastic and I was delighted to see the support. It’s exciting to see competitors deliver extraordinary breadth and range of hospitality skills. Congratulations to...

Twenty-one-year-old Nikoleta Theofylaktidou, who is in her final year at the college studying for the Professional Chef Diploma, will now fly to South Africa to spend a week with award-winning restaurants, Reuben’s and La Petite Colombe in...

Based on analysis of salaries paid to candidates registering for work at hospitality recruiter The Change Group over the past two years, the gap has narrowed from 9.7% (or £2,712) in 2017. In London, salaries for female chefs and kitchen employees...

With dishes such as roast halibut increasingly popular on menus, Direct Seafoods is encouraging its customers to use farmed fish sourced from Scotland and Norway, and has pledged to only offer the farmed variety to them. Direct Seafoods, which brings...

The jobs site found that the number of Brits applying for catering jobs dropped by 8.2% in March, while the number of advertised vacancies continued to soar by almost double (19.1%). The findings, which analysed job market performance in March and...

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...

Desai, who won the National Chef of the Year title in 2010, said: “The Craft Guild of Chefs’ Young National Chef of the Year competition is a unique opportunity for a young chef to put their career on a fast track, as you are judged by some of the...

As a Délifrance ambassador, Roth enjoys using its versatile and diverse bread products. As well as his filling creations, the bread also features both traditional and unusual ingredients from all over the world, such as carrot, chia seeds, corn grits...

It claims that PuraCycle labels help food service operators save money, eliminate waste, meet health standards in addition to going green. PFR managing director, Andy Piggin said: “Peeling, picking, scratching or scrubbing ordinary labels can leave a...