24 year old Katie Leslie from Edinburgh has been announced as the winner at the Grand Final of Le Cordon Bleu’s UK Scholarship Award 2015. The competition was particularly tough this year with an overwhelming interest in the award and some outstanding entries after a UK wide road show. However, Katie impressed the judging panel, showing a strong desire to learn while … [Read more...]
Zafferano creates Zero Food Waste Menu for Observer Ethical Awards
Award-winning event caterer Zafferano has embraced the zero food waste policy of Douglas McMaster, the chef behind the ground breaking SILO restaurant in Brighton, to create an “ethical menu” for the Observer’s prestigious Ethical Awards held last week at the Victoria & Albert Museum. Every year, Britain throws away enough edible fresh food to fill Wembley stadium 8 … [Read more...]
Hungry Donkey: modern Greek food in the city
Hungry Donkey is a new, environmentally conscious Greek restaurant strongly influenced by Hellenic street food, which opened in April 2015 in Aldgate, London. Located just off Commercial Street, the 42 cover restaurant serves simple, top quality Greek food and drink in a contemporary and casual setting. Do we need another Greek restaurant joining the crowded London dining … [Read more...]
Marco Pierre White to open at Hinckley Island Hotel
Marco Pierre White has announced plans to open a Steakhouse Bar & Grill at The Hinckley Island Hotel, Leicestershire, this summer. The new restaurant will serve a handpicked range of contemporary British classics and is expected to open in August 2015 following a £310,000 refurbishment of the hotel’s restaurant. The new 180-seat restaurant will be operated under a … [Read more...]
A new approach to Further Education – River Cottage’s apprenticeship model
The UK has a set a target of employing three million apprentices over the next five years, which means a whopping 600,000 learners need to start a programme each year. River Cottage believe that vocational qualifications are a great way to enter the hospitality industry – absorbing wisdom from experienced chefs, while acclimatising to the professional kitchen environment. A … [Read more...]