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The eight-month plant forward training programme, delivered by the HIT Chef Academy, is available to chefs at all stages of their career. On 26 January Chantelle Nicholson, chef patron at Tredwells & All’s Well, will deliver a cookery masterclass...

Chef Albert Roux alongside his brother Michel were the first in Britain to receive three Mitchelin stars for their London restaurant La Gavroche. Le Gavroche alumni include chefs Gordon Ramsay, Phil Howard and Marcus Wareing. Andrew Green, chief...

The course will run in March 2021 and there are 40 places available, half for those who have worked in the foodservice supply chain and 20 for people from the foodservice operator side. The course aims to support, develop and increase levels of...

The Blue Cookbook is a digital collection of ten recipes that features a variety of species and a range of tastes. The recipes include Nordic mussels, Basque style hake, lobster saffron risotto and steamed halibut with rice wine. Nicolas Guichoux...

Students have been tasked with embracing Asia’s culinary history and traditions to create one dish (either a starter, main or dessert) using Tilda Rice as a key ingredient. After creating their dish, culinary students have been asked to post a...

The debate was made possible after a petition calling for a dedicated Hospitality Minister surpassed 200,000 signatures. Kate Nicholls, chief executive of UKHospitality, commented: “There was a clear and highly encouraging demonstration of strong...

The campaign represents a first for the meat and dairy industry as it is being delivered in partnership from across the pork, beef, lamb and dairy sectors. It aims to highlight the nutritional benefits of enjoying red meat and dairy, while showcasing...

Available with selected Convotherm, Merrychef and Crem models, the warranty extension provides UK operators with a further 365 days of reassurance. Steve Hemsil, sales director of Welbilt UK & Ireland, said: “Whether a business is looking to invest...