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Following two exciting rounds of heats held at West Herts College and Sheffield College, thirteen chefs will be cooking in the final exam of the Graduate Awards in September. In the cook-offs, chefs completed a series of practical challenges including an innovative starter using Quorn. The exams were observed by former National Chef of the Year winner, Russell Bateman who heads up the Kitchen exam and the chief pastry examiner, Will Torrent. Over the coming months, finalists will be supported by the Graduate Awards committee who will be sharing mentoring videos and advice in the build-up to the exam. This is an event we are proud to sponsor, and we are rooting for all the finalists.

The effects of COVID-19 on the foodservice industry have been unprecedented, with no aspect being left unchanged. Foodservice manufacturer, Essential Cuisine have been committed to supporting chefs throughout the pandemic with regular conversations and collaborative working.

It is officially the month of British Food Fortnight, starting 18th September, and we can’t wait to continue celebrating local produce. We put together monthly blog posts to encourage working kitchens to use British-grown, seasonal ingredients. The below recipes highlight this months in-season ingredients to inspire your creations...

A slurp of coffee, half a slice of toast, perhaps a banana shoved in a coat pocket for later… then, out the door! That’s what a weekend breakfast was like for many busy people until about 18 months ago. More often than not, a leisurely brekkie was lost to the chaos of everyday life. That all changed with the onset of the pandemic. As the nation spent months cooped up at home, Brits suddenly had more time to spend on their morning meal...