Daily news round up: our selection of food and chef news from the world's press

The  Staff Canteen

Westminster Kingsway College wins first ever Asian Junior Chefs Challenge

Sam Jones, Theophil Dalton-Maag and Nathan Gayle of Westminster Kingsway College have been named the first team winners of the Junior Asian Chef Challenge 2013.  Competing against University College Birmingham and University of West London in the final at Hilton London Heathrow Terminal 5, the culinary competition formulated by chef Cyrus Todiwala and The Master Chefs of Great Britain was designed to raise awareness and interest in Asian cuisine among home-grown aspiring chefs. Read more from Caterer & Hotelkeeper  

Ruby's night on the tiles... and on Twitter: Bake Off finalist drowns her sorrows on pub crawl after tweeting her way through last show

She sobbed her way through all 11 weeks of The Great British Bake off, only to fall at the final hurdle.  So when Ruby Tandoh’s ordeal was over at last, she certainly had plenty of sorrows to drown.  The disappointed contestant headed straight to her local pub to get ‘absolutely trolleyed’ – and kept her Twitter followers updated every step of the way. Read more from Mail Online  

Name of Andre Garrett's Cliveden restaurant revealed

Andre Garrett's new restaurant is to be called Andre Garrett at Cliveden and will open on 18 November. Garrett was appointed executive head chef at the five-star Cliveden country house hotel in Berkshire in August this year. He was previously head chef at Galvin at Windows on the 28th floor of the London Hilton Park Lane. Read more from Caterer & Hotelkeeper  

Keyworth Tavern is first pub in Britain where you can order a beer on a mobile phone app

THE pub is packed, and it's your round. You want more beers, but punters are three-deep at the bar and you don't want to interrupt your vital argument about who'd win a fight between a lion, a tiger and a dolphin with lasers. What do you do?  If you're in the Keyworth Tavern, you pull out your smartphone and use a new "app". Read more from Nottingham Post
In these challenging times…

The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.

A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.

Support The Staff Canteen from as little as £1 today. Thank you.

The  Staff Canteen

The Staff Canteen

Editor 25th October 2013

Daily news round up: our selection of food and chef news from the world's press