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At a time when the supply chain typically increases equipment prices, Craft Guild of Chefs business partner Adande Refrigeration has committed to holding its current rates of purchase. Adande Refrigeration is absorbing cost increases in raw materials...

The initiative was launched in July to recognise the ‘inspiring work and dedication’ from both individuals and teams to support their communities. The ‘Most Heroic Individual’ winner was Tracey Harriott, supervisor at Starbucks, Amadeus at the NEC...

As part of his chef spotlight Selleri has shared his recipe for Chocolate Sachertorte – one of his favourite cakes to bake. It features two amazing chocolates from Valrhona (Guanaja 70% and Equatoriale noir 55%) and it’s a recipe that can be easily...

Like many chefs, the first lockdown was a very scary time for him as he was going into the unknown. He asked himself questions like ‘Will the customers come back when I reopen?’ ‘How am I going to keep some money coming in to pay the bills?’ The last...

Brioche Pasquier surveyed 1,938 consumers in August 2020 to discover the nation’s favourite dessert. Cakes were top of the list for 16-34-year-olds but 35-years-old and above prefer a cheesecake for dessert. Following a main course is still the...

Back for a fourth year, the BOOMs celebrate excellence in organic-centric businesses working towards restoring nature. Ocado is the headline sponsor of the awards, offering an exclusive benefits package to the winner of the WOW award (‘Winner of...

Casual Dining will now run at the same time as lunch! and the London debut of Commercial Kitchen. Eva Ellis, event manager for Casual Dining, said: “The best, safest and most responsible option for everyone involved is to wait and host an even better...

Lamb is the third most popular dish consumers order when getting a takeaway or dining out. New Zealand has the ‘perfect environment’ for rearing livestock that can be used in restaurants, hotels and event caterers. All the products in the recipe...

Newey aimed to deliver a classic dish with a modern twist, using British products where possible to reduce food miles. Unfortunately, due to Covid-19, Newey was made redundant so he is on the lookout for a new challenge. He welcomes the support from...

The SOS campaign, in association with chef Tom Aikens, is encouraging people to cook a five-ingredient soup and donate £5 towards the Hospitality Against the Homelessness fund. The ‘SOS Challenge’ will run until 11 December, with the winner announced...