BCF NEWS

Love Productions, the team behind The Great British Bake Off and Bake Off: The Professionals, is calling on talented pastry chefs from across the UK to apply for the 12th series of Bake Off: The Professionals. The search is now on for passionate and creative pastry chefs who want to showcase their skills on one of the UK’s most loved baking shows. Over the years, Bake Off: The Professionals has celebrated an extraordinary breadth of talent from across the pastry industry, f

Since early this year, both National teams have been in an intense training programme in preparation for the Culinary World Cup in Luxembourg on 21-25 November 2026. England’s Senior Team squad have been training at Compass House in Chertsey and includes: manager Tim Blake, UK Regional Executive Chef for Compass Group at Google; Ed Marsh, Team Captain and Executive Chef at Pale Hotel, Llandderfel Gwynedd, Gary Wolfe, Executive Chef, Bank of America, London; Jamie MacDonald,

Bill Perry (right) has been appointed as Hobart UK Equipment Division’s new sales director with a remit to help lead the next phase of the manufacturer’s growth strategy. A proven sales leader with over a decade of experience in the foodservice sector, he joins from Welbilt Inc, where he most recently held the role of Head of Regional Sales UK & Ireland. Perry’s appointment follows a broad market search and a multi-stage assessment process, evaluating leadership capability

The BCF Young Chef of the Year 2026 is now open for entries to all chefs aged 25 years old and under. The competition will take place on Monday 9 November 2026 at University College Birmingham's competition kitchen and the winner announced at the dinner and prizegiving evening. Competitors will be required to produce a three-course meal of your choice for two covers in two hours. The menu must consist of: a classical fish dish with your own modern interpretation, the main cou

A beautifully prepared dish is only part of the guest experience. From first impressions to perceived value, tableware plays a far greater role than many realise. The shape, colour and texture of a plate can influence how food is presented, how flavours are perceived and ultimately how memorable the meal becomes. Research into multisensory dining has shown that guests don't experience food through taste alone. Colour, weight, texture and visual contrast all contribute to expe

Paul Godfrey returns to Hobart Hobart UK Equipment Division has appointed Paul Godfrey as Head of Cooking, a decade after he left the business. Godfrey has returned to help accelerate Hobart's cooking strategy, with a remit encompassing the entire range of cooking innovations. Godfrey originally joined Hobart UK in 1999 and spent 17 years with the company, rising from Business Development Manager through to Catering Specialist, National Account Manager and National Sales Mana

This summer, two British culinary icons have joined forces after Hobart created a one-off signature mixer for two-Michelin-star chef Nathan Outlaw to use in the kitchens of his Outlaw’s guesthouse in Port Isaac, Cornwall. The exclusive HSM20 mixer – part of the manufacturer’s proudly British made mixer range – didn’t have far to travel after it was hand finished in the chef’s iconic deep blue colourway, including his signature and logo. Hobart’s dedicated North Devon facili

Celebrating 21 years, the BCF Dinner and Awards evening was held once again this year in the majestic ballroom of the Grand Hotel, Birmingham where the British Culinary Federation recognised some very talented people from across the hospitality industry. The event, hosted by Heart FM radio presenter, Russ Morris, was a huge success and brought together chefs, suppliers and industry professionals from all over the UK. Following a Taittinger Champagne and canapé reception,

Josh Zitha, BCF Student Chef of the Year The BCF Student Chef of the Year competition took place at University College Birmingham on Wednesday 27 May. Finalists were required to produce a three-course menu for two covers in two hours, consisting of a Starter suitable for vegetarians, a main course using fish and a dessert of their choice. Josh Zitha from Banbury and Bicester College was named winner and lifted the award after a very challenging but rewarding day’s work. J

The finalists of the BCF Student Chef of the Year 2026 have been revealed. After the paper judging round the following students and colleges are successfully through to the final. Louis Chapman, Cheshire College Ben Eather, North Hertfordshire College Jack Johnson, North Warwickshire & South Leicestershire College Viacheslav Marynychenko, Newcastle and Stafford College Lewis Phillips, College of Food, University College Birmingham Grace Whittle, Newcastle & Stafford College