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He joins a string of students from Birmingham College of Food to have starred on the cooking show, including this year's quarter-finalist Yasmine Selwood, 2011 finalist Claire Hutchings and Leo Kattou of the city's Michelin-starred Simpson's...

The culinary competition took place on 26-27 October at Central Bedfordshire College. The BSCC had categories including fish filleting, war on waste, risotto, pasta, fine dining and the breakfast challenge. Andrew Green, Craft Guild of Chefs chief...

At stake in the National Chef of the Wales final is £1,000 for the winner, £500 for the runner-up and £300 for third place. The winner will also receive a set of knives from Friedr Dick and £250 worth of Churchill products. The Junior Chef of Wales...

The event includes competitions to suit every level of experience, covering omelettes to Welsh lamb, vegetable cuts to ultimate cupcakes. In addition, the WICC plays host to the Major International Challenge and the Riso Gallo Young Risotto Chef...

The ‘unique’ cookbook, which is free to download from the Marine Stewardship Council’s website, showcases each recipe alongside a fisherman who caught the species. The Scottish haddock recipe was created by restauranteur and UK MSC ambassador Mitch...

These new awards have been organised by MIDAS (Menu Innovation & Development Awards) in collaboration with University Hospitality Seminars (UHS). Award categories include sustainability, innovation, street food and cafe concepts. David McKown...

Allergen Aware Month is a pledge from all types of food and beverage businesses to re-boot their allergen awareness, remind staff to be compliant with the law, refresh their training and generally get all employees re-focussed and alert to this...

The social media campaign sees the newly appointed McCormick ambassador create six vegan dishes using Schwartz’s seasonings range, including sriracha, blackened cajun and Italian. Catering for the breakfast, brunch, lunch and dinner occasions, each...