Welcome to a footwear revolution!
The Level 3 student was mentored by professional chefs at the Michelin Starred House of Tides, Newcastle and was crowned winner after wowing NECTA judging panel with his Rabbit, Pancetta & Bean dish.
10 chefs from across the UK took part in a cook off yesterday at Scottish game processor Braehead Foods who established the competition six years ago.
The free event will be an unprecedented opportunity for visitors across the country to discover the latest 2016/2017 Zieher tabletop and buffet collections, exclusively to CCS in the UK.
A heat wave, fire and flames set the theme for The Chefs’ Forum’s summer ‘ChefFest’ at the marvellous White Hart in Weston-in- Gordano, near Bristol.
Continental Chef Supplies, the world’s foremost suppliers of tableware, catering equipment and chefwear were delighted to support the ‘Seven Chefs Seven Snacks’ culinary charity event, held at The Raby Hunt, Darlington on 3rd July 2016.
Vicky Wainwright, chef de partie for Marco’s New York Italian Sheffield, has won the inaugural Marco Pierre White chef awards, sponsored by CCS.
We’re delighted that the Urban Cultivator has been approved and endorsed by The Craft Guild of Chefs.
Back in March 2016, we hosted an audience with Nathan Outlaw alongside The Caterer at Westminster Kingsway College.
We're thrilled to reveal that Imagilights has been awarded the Product Excellence Award 2015 by The Caterer in the Crockery Cutlery Glassware & Tabletop category.
CCS opened its doors to a whole host of people to celebrate the official opening of the North East Showroom.
Continental Chef Supplies has secured the contract to supply tableware to the new Shangri-La Hotel based in The Shard in London. CCS will supply the hotel with the prestigious NIKKO range of products.
CCS and Chaud Devant are giving you the chance to win a jacket completely designed by YOU for your entire team! Ever wish your chefs jacket was a little more personal to you? Or that maybe it was a different cut, colour or style?
When it comes to studying the dining experience within UK markets, the analysis of trends isn’t always an easy task. For starters, what do we mean by a trend? Assuming that we know what a trend is, how should we measure it?
For years the Farm has established itself as an artisan’s haven.
After 14 years behind the stove at one of the City of London’s most acclaimed restaurants, 1 Lombard Street, we caught up with Herbert Berger at his brand new home in the city – Innholders Hall.
I have been using MAC knives professional for over a decade now. Making that switch from good solid German blades to the more refined MAC really allowed a whole new world to open up.