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The University of Derby student got to experience first-hand how confectionaries are created at the Ferrero Factory in Piedmont. Accompanied by Ferrero UK & Ireland’s head of foodservice, Fiona Morgan & channel operators manager, Zareen Deboo, the...

Dimbleby will investigate the entire food system to explore what changes are necessary. His recommendations will result in a ‘groundbreaking’ new National Food Strategy, set to be published in 2020. Independent Review lead, Henry Dimbleby, said: “We...

The competition aims to provide students of varying levels the chance to experience a competition to develop their skills and build their confidence in the kitchen. A New Skills Class has been introduced for 2020 to test contestants’ plating...

Food Matters Training offer a range of professional training courses designed to increase people’s understanding of evidence-based nutrition. Attendees can access the latest research in allergy awareness and they will have the opportunity to work in...

Gem and Bidfood carried out research, on 2,000 UK adults, into whether British diners understood the language used on menus. Only 37% of people surveyed knew a quenelle was an egg-shaped spoonful, with one quarter admitting they believed it to be a...

Robert Whittle, managing director at Pidy UK, said: “After two fantastic years of the Pidy ‘Revamp the Vol-au-vent’ Catering Challenge, we wanted to shake things up and provide an exciting new opportunity.” The new Student Catering Challenge invites...

Britain is at ‘war with its weight’ as millions of people are struggling to reduce the amount of sugar in their diet. According to a recent Hermesetas research poll, carried out on 1,003 Brits, 51% of adults fail within a week of their diet. The lack...

The educational day was part of Tilda’s pledge to support the next generation of chefs. The New City College student team consisted of Siven Pillay and Jane Bryan-Brown. Cyrus Todiwala, the co-founder Zest Quest Asia in 2013, said: “It is very...

The Toque d’Or competition has been running for over 30 years and it provides students and apprentices ‘unique and exciting real-world experiences.’ Davie, Chartwells apprentice at Upper Shirley High, said: “As if competing at Toque d’Or wasn’t...

The competition aims to ‘encourage and recognise’ young chefs in the hospitality industry. In each team of two at least one chef will be under 25-years-old. There are teams confirmed from BaxterStorey, Blue Apple, CH&Co., Genuine Dining Co. Gather &...