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To enter, chefs must work at an establishment or study at a college for a catering qualification within Wales or be of Welsh descent and working in another country. Entries are now open for both competitions which will be held at the Welsh...

The team opened their campaign with the first element of the competition, the ‘Table of Fire’ which saw them prepare four different kinds of cold and hot finger food, a cold, festive fish or seafood platter, hot main courses and dessert for 12 people...

The candidate should be working in a hotel or restaurant kitchen, banqueting, college student or within any corporate or event catering environment. To enter chefs have to submit a plated dessert for four covers. The judges would like to see a...

The centrepiece of the menu was sirloin of 40-day aged Celtic Pride beef, which came from a farm just seven miles from the centre of Cardiff. The beef produced at Rees family’s 950-acre farm in Pendoylan has 26% lower emissions than a typical British...

Teaching assistant Karen Mason runs the food bank to help those in need who don’t have access to refrigeration equipment. The HJ1 cabinet has an internal capacity of 620 litres and like all Williams products is designed to meet high standards of...

The National Ice Cream Competition, the ‘Oscars’ of the ice cream competition world, has been running for over 75 years and entries are judged blind by experts, which for the Chefs Class will include celebrity chef Gennaro Contaldo and a...

The event, which will be held at the Park Plaza Westminster Bridge in London, celebrates culinary excellence across the UK and beyond. To mark the event, the Craft Guild of Chefs has introduced a brand-new award for 2023, the Accredited College...

With 30 years’ of engineering, manufacture and production experience he brings a ‘wealth of skill to the table’. Synergy Grill now has 40 products in their range. Justin Cadbury, chief executive and chairman of Synergy Grill Technology, said: “As...

Darren joined the prison service back in 2005 having served with the army in Northern Ireland, Bosnia, Kosovo, Kenya and the Falklands. He finds ‘innovative ways’ to provide a varied menu for 530 prisoners daily, all on a budget of £2.30 per person...

The workshop centered around the theme of street food, with learners pairing up to plan and execute an original dish that could utilise high quality ingredients. Burritos, curries, risottos and exotic salads were just some of the dishes produced by...