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A few days in the life of the 2010 Graduate Awards highest achiever

May 2011
Jack Allibone is just 22 and decided to become a chef because both his parents went to Westminster College. He grew up being taught little things here and there in the kitchen and home-cooked meals were the order of the day, but his very first job was as an assistant in a magic shop at the age of 13! Some of that magic must have rubbed off on him as he’s quickly proven himself to be a very talented and dedicated young chef.
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Schwartz for Chef Pledges Its Support for Worldskills London 2011

May 2011
As the competition heats up for three young chefs competing to win a place on Team UK for the bi-annual WorldSkills competition, Schwartz for Chef pledges its support as a sponsor and gives them an insight into the best London has to offer dinner at Marcus Wareing at the Berkeley.
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McCormick launches the first technical innovation centre in the EMEA region

April 2011
On 7th April global herb and spice manufacturer, McCormick, launched its Technical Innovation Centre (TIC) in Haddenham, Buckinghamshire.
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Winners of the Schwartz Flavour Pairing Challenge at Hospitality are now 'Bursting with spicy ideas'

April 2011
When Matt Mitchell and Robert Dant, from Christ’s Hospital School, in Sussex, won the Schwartz Flavour Pairing Challenge at Hospitality 2011 they also won a day with Cyrus Todiwala, celebrated chef and renowned master of spice; recently they went to meet their hero.
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Now you can have smoke without fire!

March 2011
Schwartz for Chef has added Smoky Mesquite to the newly launched BBQ seasoning range, taking the total to four, enabling chefs to easily create a tasty BBQ menu for the forthcoming summer season.
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Schwartz for Chef gives its range of seasonings a new look

February 2011
Same great flavour… new look! The entire range of Schwartz for Chef Seasonings is to be rebranded with a fabulous new look, mirroring the flagship colours of Schwartz retail seasonings.
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Matt Mitchell and Robert Dant, from Christ’s Hospital School, in Sussex, have won the Schwartz Flavour Pairing Challenge at Hospitality 2011 and a ‘money can’t buy’ day with Cyrus Todiwala, celebrated chef and renowned master of spice!

February 2011
The pair managed to impress the judges and take ‘Gold’ by creating a fabulous feast of pan-fried, line-caught hake with chorizo, oregano and butterbean, poached squid, sautéed spinach and oregano sauce Romanesco, followed by a beautiful, 'on trend' taster plate of mini desserts including cinnamon and hazelnut mille feuille, cinnamon and rum sponge and hazelnut amaretti with coffee gel and cinnamon syrup.
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Matt Mitchell and Robert Dant win the Schwartz Flavour Pairing Competition

January 2011
Schwartz for Chef are proud to announce Matt Mitchell and Robert Dant from Christ's Hospital School in Sussex as the winners of the 'Schwartz Flavour Pairing Competition' held at Salon Culinaire, Hospitality on 25th January 2011.
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Once again the flavour experts at Schwartz have teamed up with specialists across the food industry to identify five exciting flavour pairings to look out for in 2011.

January 2011
Eight leading chefs, all members of the Craft Guild of Chefs, were invited to share their thoughts and submit ideas for how they saw the pairings might appear on our plates in the forthcoming year.
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Jack Wins Craft Guild Award

November 2010
Schwartz for Chef would like to congratulate Jack Allibone, commis Chef at the House of Commons, for graduating as Craft Guild of Chefs Highest Achiever in 2010, with an overall score of 87%. Not only does Jack receive this coveted accolade from the Guild, but Schwartz for Chef are proud to award him with a 3 day study tour of the South of France, in recognition of his achievement, hosted by McCormick Development Chef, Steve Love.
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