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The High Sheriff’s Charity Gala Dinner at the Royal Oak Hotel is aiming to raise money for Wales Air Ambulance and the Montgomeryshire Family Crisis Centre. David Peate, High Sheriff of Powys, said: “I think it’s a huge privilege that the Culinary...

Loftin has been tasked with shaping the ‘food philosophy’ of the business whilst developing a new menu strategy for the two brands. Loftin said: “I am very excited to be joining Home House Collection and a business with such a rich heritage. I look...

The Selby brothers have collaboratively designed a menu that showcases seasonal flavours for the guests. The ‘Banquet Starter’ is barbequed sweetcorn combined with meadowsweet and butter and served with a meadow scent. The main courses include...

The finalists were announced at a drinks reception held at Kraft Heinz offices in The Shard. The competition recognises foodservice and hospitality industry professionals, under the age of 30, who go above and beyond their job role. Individuals are...

Direct Seafoods has expanded the range of recipes for chefs on its website, including grilled plaice with brown shrimp and samphire butter, pan fried hake with a crab and prawn croquette and a saffron and mussel sauce, and mussels with rose harissa...

At the event there will also be panel discussion on ‘Asian Restaurants: Securing skills for success,’ involving Asma Khan from the Netflix series Chef’s Table, John Guthrie policy advisor of UK Hospitality and Donald Sloan of the Oxford Cultural...

The Culinary Academy provides an opportunity for chefs to compete at national competitions for industry accolades. Over the next few months the Craft Guild of Chefs is putting together a team to compete in all areas of the HRC Salon Culinaire in...

The recipe book celebrates British Food Fortnight, which runs from 21 September to 6 October 2019. Love British Food is running the national campaign encouraging caterers to make British their preferred option. The Think Seasonal, Think British...

The Heat 2020 final is a week-long event, supported by Samphire and it will see some of the UK’s ‘top chefs’ mentor student teams to cook a four-course meal. Henri Brosi, Stephen Scuffell, Andrew Bennett MBE and Paul Gayler MBE will judge both the...