Food: Bigger than the Plate

Only a few more days to catch the exhibition, ‘Food: Bigger than the Plate’ is coming to a close on Sunday 20 October. Open since 18 May at the V&A Museum, it features over 70 experimental and contemporary projects, exploring global issues concerning climate change and sustainability stemming from the way we produce and consume…

Steve Groves is announced Craft Guild’s National Chef of the Year

Steve Groves, Head Chef at Roux in Parliament Square, London has been announced Craft Guild’s National Chef of the Year. Steve started his chef journey when he attended catering college. He developed a real passion for cooking and decided to pursue this career further. He has worked at Roux for nine years, three as sous…

Do you make the best Sticky Toffee Pudding?

This weekend on Saturday 5th October, The Old Ship Hotel in Padstow is hosting its annual, open Sticky Toffee Pudding competition. Open to all ages and skill levels, entries from across the U.K are welcome to take part. Steve Ashworth, winner of the South West Chef of the Year 2013 and one of the most…

Zero Waste Week: What are pubs doing to cut back on food and plastic waste?

It’s Zero Waste Week, a campaign that aims to help householders, businesses, organisations, schools, universities, and community groups waste less. With an ever-growing concern of pollution, pubs need to adapt to reduce the amount of waste they produce. By implementing sustainable strategies that will reduce their food waste and single-use plastic. Food Waste According to…

Do you serve the Best Roast Dinner?

Last call for entries for the Best British Roast Dinner of the Year Awards! Think you can serve the best roast dinner? Why not enter Knorr Professional’s Best British Roast Dinner of the Year competition? If you sell a roast to the public, you could be in with the chance of winning some incredible prizes…

Fuller’s Announce their Chef of the Year

Yesterday, Fuller, Smith & Turner PLC announced their annual Chef of the Year winners. The premium pub company held the final in Havant & South Downs College, Hampshire on Tuesday 9th. The day of the final witnessed its final contestants battle it out for the Chef of the Year title, plus the chance to fly…

London Restaurants commit to cutting food waste

Brasserie Zedel, Angela Hartnett’s Cafe Murano and Hawksmoor Air Street are among 11 restaurants that have collectively agreed to reduce their food waste by 25% in the next year. According to the Crown Estate, the UK foodservice industry currently wastes enough food to ‘fill The Shard nearly 11 times every year’ leading to a loss…

Social Media’s Effect on Food Expectations

More people are eating out than ever before, but could the increasing popularity of cookery shows and competitions, and the rising influence of social media on consumer’s food choices be more of a hindrance than a help? While many would be inclined to believe that consumers are more well-informed as a result of this, in fact,…

Pub Chefs Encouraged to get Themselves in a Pickle

The rise in popularity of pickled and fermented foods is creating a number of benefits and opportunities for pub chefs. Pub chefs need to be able to make the most of seasonal produce, and in doing so this can save on costs. In order to make ingredients go further pickling and fermenting produce can be…

The Search for the UK’s Top Young Chef Talent is on!

The Craft Guild of Chefs is seeking the next generation of talent with the launch of its annual Young National Chef of the Year competition. Young National Chef of the Year represents the most talented pool of young chefs in the UK, taking in the winners of young chef competitions from across the country, including the…