Industry figures, including Brian Turner, Herbert Berger and John Williams, discuss the value of culinary competitions, in the second Roundtable discussion from Restaurant magazine
What do culinary competitions mean to the hospitality industry? Do they help put Britain on the global culinary map, or are they simply a waste of time?
These are some of the questions debated by industry figures, including Brian Turner, Herbert Berger and John Williams at Restaurant magazine's second Roundtable discussion, held at 1 Lombard Street.
For more information about the discussion, see this month's copy of Restaurant magazine , out on 31 March.