Oddfellows Hotels has announced Elliot Hill as head chef at boutique hotel, Oddfellows, Chester. Elliot returns home to Cheshire from London, where he held the Executive Chef role at The Park Tavern, Wandsworth. He was also previously part of the opening team at Hotel Gotham, Manchester and spent part of his career training in Russia. His training in Russia left Elliot with … [Read more...]
QEII Centre strengthens catering team with key chef appointments
London conference and events venue the QEII Centre has strengthened its in-house catering team, QEII Taste, with the appointment of Sous Chef Leah Hardy. Following the appointment of Jean Michel Viala from The Dorchester as head chef in 2016, and investment into a new chef’s table tasting room last year, QEII Taste has welcomed several new team members to deliver creative … [Read more...]
TUCO Competitions return for 25th anniversary
The University Caterers Organisation (TUCO), 25th prestigious annual skills competitions return to the University of Warwick 26th - 28th March 2018. Celebrating an astonishing 25 years of culinary excellence, the event will be a three day extravaganza, showcasing the extraordinary breadth and range of university hospitality skills. Welcoming more than 150 entrants and 400 … [Read more...]
Food for Soul to open a Refettorio in the heart of Paris
A new community kitchen will open its doors this 15 March in collaboration with the restaurant Le Foyer de la Madeleine. Refettorio Paris will offer a welcoming dinnertime food service to vulnerable members of the community by transforming surplus ingredients into delicious meals. Food for Soul, the non-profit organisation founded by chef Massimo Bottura, is partnering … [Read more...]
Springboard’s FutureChef crowns 2018 winner!
The Springboard Charity’s FutureChef has a new winner – 16 year-old Catrin Manning from Carmarthenshire, who won the 2018 National Final on Monday. Catrin, who attends Ysgol Bro Dinefwr school, beat eleven other contestants for the coveted title, wowing the judges with her main of sea bass with textures of bassica and chilli dressing, and a crème brulee with butter … [Read more...]