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Pierogi originate from central and eastern Europe. They are filled dumplings, similar to a Japanese Gyoza, with a sweet or savoury filling. Pierogi can either be boiled, for a soft texture, or pan-fried for a crispier taste. Wawrzyniak said: “Street...

The CE mark ensures that all commercial catering equipment sold in the EU complies with all the relevant safety Directives, including the Low Voltage Directive and the Machinery Safety Directive. Nick Oryino, CESA technical consultant, said: “Safety...

The menu is inspired by Whyte and Brown’s celebration of chicken and the supper clubs are taking place throughout July. Falk started working at The Dairy and The Ledbury before being crowned the YBFs’ winner in 2016. He has created a five-course...

The Asian Restaurant Awards are organised by the Asian Catering Federation (ACF), which represents the nation’s 30,000 Asian and Oriental restaurants. Biswal is the owner of The Ambrette restaurants in Margate and Canterbury in Kent. He also owns the...

Le Cordon Bleu is a global network of culinary arts and hospitality management institutes with a rich heritage spanning over 120 years. Cooking demonstrations from guest chefs will showcase their recipes and techniques, including Asma Khan of...

Dimbleby will investigate the entire food system to investigate what changes are necessary. His recommendations will result in a groundbreaking new National Food Strategy, set to be published in 2020. Some of the key policies that need to be...

Established in 2012, UCFF was the brainchild of Lee Maycock, Ian Nottage and John Feeney during their time as Craft Guild of Chefs committee members. The UCFF has been nicknamed the ‘Glastonbury for Chefs.’ For the first time in its history the UCFF...

The restaurant booking service, OpenTable, is giving Londoners a chance to taste their way through the capital’s boroughs with the first edible map of the city. The edible map installation will be outside the Kings Cross’ main station entrance, which...

In order to enter, this year’s entrants must design two free-from world inspired dishes that use Uncle Ben’s Professional and Dolmio Professional foodservice products. The first dish can be a starter or dessert, and the second dish, a main course...