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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...

This includes: Ayrshire College Carlisle College City of Glasgow College Coventry College Loughborough College Newcastle College South Eastern Regional College (SERC) University of Derby After impressing the Craft Guild of Chefs panel of judges...

Now in its 12 th series, the annual contest pushes contestants to prove that they have the ability and passion to cut it in the world’s best kitchens. Open to talented chefs aged 20+ with at least 2 years’ experience in a professional kitchen, entry...

In with the chance of winning the David Lyell Scholarship top prize, are: Ance Kristone Chahna Davis Chloe Hammond Fiona Bailey Jess Rawlins Julien Piveteau Mark MacGechan Organisers MCGB said: “Everyone who entered this year should be extremely...

Responsible for one course each were chefs: Michel Roux Jr, Andrew Wong, Mark Flanagan, Chris King, Gianluca Fusto and Andrew Gravett, whose dishes were all paired with carefully selected wine. DEBRA president Simon Weston commented: “I am delighted...