This years competition was open to any pastry chef aged 23 years and under on the 12th March 2024 and is actively working in a hotel or restaurant kitchen, banqueting, college student or within any corporate/event catering environment. This Years Challenge All entrants had to submit a fantastic plated dessert for 4 covers with accompanying pictures. The esteemed judging panel wanted to see a detailed sketch/drawing to accompany the plated dessert with detailed recipes, costing and rationale for concept…flavour/colour combinations, textures, sustainability, seasonality and historical influence ..read more

There are just days to go until the Grand Finals of Nestlé Professional’s prestigious Toque d’Or competition. And award-winning chef and judge, Tommy Banks, has offered last-minute advice for the 12 budding chefs and restaurateurs competing for the grand prize. Tommy’s Five Top Tips As the finalists prepare to go head-to-head, Tommy shares his five top tips to help them excel under pressure and make the most of the transformative, week-long experience: Stay organised and focused: “First and foremost it’s all about maintaining your composure. And nothing helps more than staying organised and f ..read more

Members of the Care Catering sector were recognised at the 2024 Public Sector Catering Awards, which took place on 4th April at the London Hilton Metropole. The awards recognise outstanding contributions to the industry. Care Catering Award Shortlist and Winners Care UK Food and Hotel Services walked away with the Care Catering Award, sponsored by Cereal Partners. The shortlist also included: Aaron Derbyshire – Rose Court Care Home, HC-One Rachel Keys – HC-One Jane Mardle – TNS Catering – Friends of the Elderly Eleanor MacPherson – Balcarres Care Home, HC-One Ben Smith – Averill House Care Ho ..read more

Gary Maclean has found the first Knorr Professional Scottish Student Chef of the Year: Jacintha Henderson from The City of Glasgow College. About the Competition On March 21st, eight student chefs from across the country took part in a brand-new cook-off competition, designed to unearth the next generation of young Scottish culinary talent from the best catering colleges across the country. Hosted by Knorr Professional and City of Glasgow college, students battled it out to win the crown of Student Chef of the Year, as well as a culinary experience in Italy with their team. To win, Jacintha an ..read more

2024 marks 60 years of Nutella®, the nation’s favourite spread*, and to celebrate, Ferrero Foodservice is giving operators the chance to win a host of fantastic business boosting prizes and one of five £100 Betty’s Tea Room vouchers to enjoy with loved ones. And that’s not all, as part of the celebrations, Ferrero Foodservice is giving away FREE limited-edition Nutella® 60 Years POS celebration boxes. So, whether you’re new to the iconic cocoa-hazelnut spread or have enjoyed using the spread in your business for a long time, caterers and operators will have every reason to smile too. Win £100 ..read more

Wrapmaster® is encouraging chefs and operators to get ready for the new waste laws. With the 6th April 2024 deadline fast approaching for Wales – and England the 31st March 2026 – the countdown is on for food businesses to tackle their food waste challenge and avoid extra costs. New Waste Laws From the 6th April 2024, all hospitality businesses in Wales (except hospitals) will need to separate their food wastage from general waste, as well as other recyclable waste, and send it for recycling. They will no longer be permitted to send their food waste to landfill or incineration and there will b ..read more

Sam Griffiths joined the team as head chef at Palé Hall in the summer of 2023, following a string of successes in his culinary career. Having trained under the watchful eye of Michelin-starred chef, Simon Radley, Sam went on to win Welsh Chef of the Year and is now busy blending his style of classic cooking with a lightness of touch to suit the modern diner at the highly acclaimed luxury destination based in the Dee valley. Almost 12 months on from his appointment, we caught up with Sam to learn more about how he has been getting on and his plans for the future. Have you had any positive mento ..read more

Dylan Lucas, head chef and Darby Hayhurst, chef, at East Lancashire Hospitals NHS Trust have been crowned the winners of the 2023 NHS Chef of the Year competition, in which finalists had to cook a four-course menu in four hours. Their winning menu consisted of Cauliflower Three Ways, Moroccan Spiced Cakes, Pan Fried Duck followed by a Choc, Rock and Pop Crumble. Can you tell us a little about your current role?Dylan: I am the head chef within East Lancashire Hospitals NHS Trust and I’m responsible currently for running a team of 15 chefs. This entails ordering and maintaining stock levels and ..read more

As the sun begins to make more of an appearance in April signaling the onset of a sizzling summer, it’s time to dive into a culinary oasis that promises to keep diners cool, refreshed and energised. We’ve rounded up an array of ideas and dishes from our panel of experts, each bursting with freshness and designed to lower your mercury levels while tantalising your taste buds. From zesty salads that dance on the palate to frosty desserts, these summer treats are not just food, they’re a cool breeze on a hot day! Get ready to transform your kitchen into a haven of delectable flavours that make ev ..read more

The urgent need to reduce environmental pollution and combat climate change is being recognised in the hospitality sector. Many businesses have picked up the mantle and are already making a positive impact, but as a significant consumer of energy, there is still much to be done. The International Energy Agency projects that a third of global power generation will be met by renewable energy sources in 2025 – be they solar, wind, hydroelectric or biomass. While each operator’s geographical location is different and may not be conducive to every form of clean energy, many businesses can harness s ..read more