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Hailing from a diverse mix of foodservice sectors, the line up is now gearing up for the penultimate round of the top...
Hosted at Sheffield College, the 12 chefs went head-to-head each creating a starter, main and dessert dish.The overall winner...
Four highly competitive semi-finals held at two of the UK's top culinary training centres
The competition came into being after Heinz Foodservice joined forces with the Craft Guild, City & Guilds and PACE...
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...
The finalists were given an hour to prepare, cook and serve a 3ib chicken using Major Mari-base marinades. Reynolds fought...
Following a12 month national competition open to juniors and senior novices, sponsored by Major International, in conjunction...
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...