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8th October 2019

Written by: Edward Waddell

Co-founders Rafael Cagali and Paulo Airaudo opened the restaurant in London in February 2019. Cagali said: “I am absolutely over the moon and couldn’t be prouder of our team. Everyone has been working very hard over the past few months and this...

London based restaurant Da Terra awarded first Michelin star

8th October 2019

Written by: Melissa Moody

The purpose of the review is to address the environmental and health problems caused by England’s food system, to ensure the security of the food supply, and to ‘maximise the benefits of the coming revolution in agricultural technology’. Dimbleby...

Henry Dimbleby calls for evidence for National Food Strategy

8th October 2019

Run in partnership with the Craft Guild of Chefs, the Country Range Student Chef Challenge enables catering students to showcase their culinary skills under competition conditions. Emma Holden, organiser of the Country Range Student Chef Challenge...

Country Range Student Chef Challenge opens for registration

8th October 2019

The ten finalists were asked to create two different vegetarian or vegan canapés for the starter and a Norwegian cod main course garnished and served with a hot, warm or cold sauce. The finalists served a plated dessert using a Victoria sponge as a...

Craft Guild crowns Young National Chef of the Year 2020

8th October 2019

Groves served a menu of red mullet, shellfish mousse and bouillabaisse sauce, followed by a main course of suckling pig, Jerusalem artichokes, quince, hazelnut and trompettes with Calvados Baba, honey poached pears and creme fraiche Chantilly for...

Steve Groves named National Chef of the Year 2020

9th October 2019

Craft Guild crowns Young National Chef of the Year 2020

9th October 2019

Written by: Edward Waddell

As a result Synergy Grill Technology has doubled their production staff at their factory in Cambridge and are now starting to dual source some components through British manufacturers. Justin Cadbury, chairman of Synergy Grill Technology, said:...

Synergy Grill Technology increases production to meet demand

9th October 2019

Gold award recipients included Louis Haynes from Brockenhurst College for the risotto challenge, Samantha Gibb from Brooklands College for the afternoon tea pastries, Shanay Thomas from central Bedfordshire College for the Rollover hotdog competition...

Wessex Salon Culinaire showcases student chefs

9th October 2019

Written by: Edward Waddell

Entrants were tasked with submitting a hot or cold written recipe for a plate of 12 Irish oysters. Twelve chefs have advanced to the final where they will be involved in a live head-to-head competition at Wright Brothers Battersea Power Station in...