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The YCYW competition aims to showcase the best young chefs and waiters in the UK. Past winners include Raymond Blanc, Heston Blumenthal and Angela Hartnett. The 2019 YCYW winners Richard Henderson of Restaurant Hywel Jones at Lucknam Park in...

The new menu is ‘fresh and exciting’ and it was curated by the husband and wife duo. The new Caractère dishes are divided into six character traits including: Curious- small plates Subtle- small plates Delicate- fish Robust- meat Strong- cheese...

The UCFF was created to give chefs, foodservice professionals and exhibitors the ‘ultimate food experience’. The event is the brainchild of Ian Nottage, Lee Maycock and John Feeney. Every year the event takes place in a different location around...

The award ceremony, hosted by UKHospitality and The Nth Degree Global, raised £25,000 for industry charity Hospitality Action. Turner said: “It has just been such an exciting night and what a privilege to hold this award. I hold this award for lots...

The event will take place at 6.30 pm on 18 March, with just 20 tickets available. The panel includes: Jose Souto, game chef and senior chef lecturer at Westminster Kingsway College. Mike Robinson, restaurateur and operator of the Owl Barn game larder...

According to the Pukka Pies research four in ten people (42%) said pies were a Great British institution, so it was important for 71% of the public to declare, that sticking pastry on top of meat or veg does not make a pie. Over half (60%) of adults...

College and apprentice chefs have been challenged to create a three-course menu for six covers. Young’s Seafood will provide this year’s species: Starter: Plaice whole 400-500g MSC OR Lemon sole whole, Scotland responsibly sourced/Iceland MSC...

Eight representatives of the Culinary Association of Wales (CAW) travelled to London to prepare savoury and sweet canapés for guests. The sweet canapés were lemon Welsh gin and tonic macaroon and Welsh cake with strawberry jel along with Welsh...

The much-celebrated annual holiday has inspired the company to recreate the Irish landscape, Giant’s Causeway, a UNESCO World Heritage site. A team of Lakeland chefs created the cream filled scone using creamy millac gold double and butter. A prize...