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It will be celebrating culinary excellence by recognising the best people currently working in the UK chef industry. More than 600 professionals and a selection of industry luminaries will be there in attendance. There are 15 awards categories open...

St John’s College hosted an event that featured talks from three sustainability and conservation academics including Dame Polly Courtice, Professor Andrew Balmford and Dr Chris Sandbrook. Andreas Antona and Luke Tipping from Simpsons Restaurant in...

The Light Equipment and Tableware Professional (LTEP) programme is aimed at LET suppliers and manufacturers as well as foodservice operators. It was put together with the guidance and endorsement of CESA, Westminster Kingsway College and the Craft...

We’ll be taking a break over the holidays but will return to office on January 2 nd where all of our news and newsletters will resume as normal. We’ll see you in the New Year!

Simon Cannell, managing director at Speciality Breads, said: “We are well known for our exceptional breads and frozen doughs but in the last couple of years, we have developed some sweet bakes. “One of our customers recently commissioned us to create...

National supplier Oliver Kay Produce is encouraging chefs from across the hospitality sector to submit their vegan recipes. The aim of the competition is to create recipes with a strong appeal to customers who are looking for ‘enticing’ vegan dishes...

This year the challenge is encouraging students to reinvent the classic tradition of afternoon tea, using a selection of tartlets from the Pidy range. The eight finalists will compete in a live cook-off final on 24 January 2020 at the Claire Clark...

Run in partnership with the Craft Guild of Chefs the competition enables young chefs to develop their culinary skills. The fourteen teams will compete in regional heats in early February 2020 before the victorious teams advance to the final, which...