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College kitchens in Leeds that were knocked out of action 14 months ago due to an accidental fire have been ‘transformed’ into a ‘world-class’ training hub. Determined to bounce back, the college has since invested more than £4m to create ‘an amazing...

The team, representing the Culinary Association of Wales (CAW), prepared a selection of ‘mouthwatering’ savoury and sweet canapes for VIP guests from business, culture and entertainment. The team included five employees from the Celtic Collection...

Led by Compass Group’s Women in Food community and tried and tested by pregnant Compass chefs, the team worked with respected fashion designer Lynda Yong for over a year to perfect the design, health and safety specifications, comfort, fit and...

YCYW England welcomes young hospitality professionals who are 28 years-old or under from any background, to showcase their talents. This competition provides an opportunity for emerging talents to showcase their skills on a global platform...

Competitors are required to prepare, cook and present four portions of a Grab ‘N’ Go/breaktime savoury snack with a total cost per head of 80p. School chefs have until Friday 5th April 2024 to register and submit their entry form. Three finalists...

The title of Young National Chef of the Year was awarded to Sam Dixon from Northcote after impressing the judges with his three course menu. The winning menu was a starter of Norwegian cod, chicken skin, pickled mushroom, hen of the woods, smoked...

Alex Angelogiannis of The Glenturret Restaurant by Lalique emerged victorious as the National Chef of the Year winner in what judges described as ‘the closest competition the Craft Guild of Chefs has ever seen’. To take the title, Alex served up a...

HRC is divided into four show sections, including hospitality tech, professional kitchen, foodservice and furniture, interiors & tableware – each with a range of suppliers ready to elevate hospitality business offerings and heighten customer...

The trip, which was organised by the Norwegian Seafood Council, aimed to discover why origin matters when it comes to sustainable seafood while getting a taste of the fjord to plate journey of the celebrated Norwegian seafood. The purpose of the trip...