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Combi Ovens are the 'versatile heartbeat' of a modern kitchen offering a range of features which are beneficial to nearly every kitchen, from Michelin-starred restaurants through to school canteens. The guide covers why a combi oven is such a...

Over the past 30 years The Restaurant Show has united chefs, restaurateurs and hoteliers. The three-day event will highlight the latest innovations and raise topical debates surrounding the industry. The show will cover trends that influence...

Andrew Green, Craft Guild of Chefs chief executive, said: “As part of our ongoing commitment to our members, our chairman Andrew Bennett and I have run various engagement sessions to find out what our members really want from us and how we can...

It is the fifth time University College Birmingham has won the college accolade since 2010, most recently picking up the title in 2017. The winners were revealed at an awards lunch at the Royal Lancaster London on Friday 14 June, in a ceremony hosted...

Seafish, the public body that supports the £10BN UK seafood industry, sponsors the competition, which challenges participants to produce a three-course menu using selected sustainable seafood. Albert Hindson, 19, from Sedbergh, and Sebastian Bloor...

Marc Billings, sous chef at Prestwold Hall, impressed in the first heat at Sheffield College on 11 June where he went through to the final. The heat winners from London were Fraser Bruce, head chef at The Halsetown Inn, Mehdi Lahmadi, junior sous...

Young National Chef of the Year, launched in 2012, highlights the most talented young chefs in the UK. Jordon Powell was the first to earn a spot at The Restaurant Show when he won his heat in Sheffield last week. George Harding, senior chef de...

Seafood Week is an annual consumer campaign that celebrates all things seafood. It promotes the wide range of produce that’s available in the UK and the benefits of eating fish. The government health guidelines say that everybody should eat two...

Douglas spearheaded a movement that has now become an international phenomenon when he opened the UK’s first zero-waste restaurant. He advocates for ‘upcycling’ – reusing materials to create a product of higher quality than the original – over...