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The Country Range Student Chef Challenge, run in conjunction with the Craft Guild of Chefs, enables students to showcase their ’culinary prowess’ and creativity under competition conditions. The challenge requires teams of three full-time catering...

The ‘A Passion to Inspire’ event showcased Asian cuisine and highlighted the rewards of pursuing a career in hospitality. The six finalists are Loughborough College, New City College, North Hertfordshire College, Sheffield College, University College...

The Christmas Gift campaign aims to reward hospitality workers who sacrifice spending Christmas with their families to make the holiday season special for others. According to a Bidfood survey 93% of hospitality workers are expecting to either work...

Villacora will bring ‘passion, flavour and creative flair’ to Royal Lancaster London. He has already ‘inspired’ his new party department to develop new breads, pastries and desserts for the entire hotel. His next project is to redesign Afternoon Tea...

The competition is held every year at the Ice Cream and Artisan Food Show, with the 70th show being held at Harrogate’s Yorkshire Event Centre on 11 to 13 February 2020. The Show is organised by the industry’s trade association – The Ice Cream...

Veganuary encourages people to go vegan for the month of January. There are an estimated 3.5 million vegans in the UK, with a further 22 million flexitarians who want to reduce their meat and dairy consumption. Designed with speciality diets in mind...

Michael Bradley, UK brand manager of De Manincor, joined Owens for the formal presentation of the jacket at Belmond Le Manoir aux Quat’Saisons. Owens trained at Westminster Kingsway College and is now commis chef at Raymond Blanc’s ‘world-renowned’...

In May 2018 Solina, a European producer of savoury ingredients, purchased Essential Cuisine. At the time of the sale Essential Cuisine pledged to retain the values that made the business a success over the years. 2019 began with a brand refresh and...

The students were treated to a full tasting menu, which featured smoked eel, veal sweetbread, wild mushroom fricassee and a garden quiche. The team also experienced a behind the scenes tour of how the kitchen runs where they met head chef John...