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He faced stiff competition from his fellow finalists but his winning dish of pan fried hake with mussels in Philadelphia...
8th November 2007-City College, PLYMOUTH 25th January 2008- Highbury College, PORTSMOUTH 16th May 2008- Henley On Thames...
Following a12 month national competition open to juniors and senior novices, sponsored by Major International, in conjunction...
The finalists were given an hour to prepare, cook and serve a 3ib chicken using Major Mari-base marinades. Reynolds fought...
Competitors had to cook and serve two different main course dishes from a 3lb chicken using the legs and breast and at least...
The Jersey team is channelling its efforts into picking five chefs to take to the first Craft Guild of Chefs' Inter Islands...
Each team includes at least one catering student to reflect the importance the Craft Guild places on passing culinary skills...
Open to members and non-members alike, the Graduate Awards 2008 will once again offer working chefs under the age of 23 (on...
Launched in 2003 to formally recognise a young working chef’s culinary excellence, the Awards have gone from strength to...
Jack Allibone, commis chef at the House of Commons; Jordan Bailey, commis chef at The Elephant Restaurant in Torquay; Chris...