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Entrants must design a dish using one of the new Knorr Blue Dragon pastes available in: Laksa, Thai Red Curry, Thai Green Curry and Char Siu varieties. Participants can register for a free sample on the www.KnorrBlueDragon.co.uk website before...

A total of 16 apprentices will gather in London on 17th January to cook for an expert panel of judges headed up by Paul Hollywood. Hollywood said: "It is my pleasure to be part of this competition. I have seen some of the De Vere apprentices in...

The cooking challenge will be in two 100-cover restaurants where the teams will take turns in preparing three course menus every day at the show. Salon director Peter Griffiths said: "This is a great opportunity for some of the best culinary talent...

Since 2000, the report has showcased McCormick and Schwartz for Chef's expertise in pinpointing common trends and flavours driving innovation, and reveals what is driving what we will eat across the globe in coming years. In the UK, the flavour...

Not only will the three well-respected chefs be working with teams from BaxterStorey, Compass Group and Elior, they will also be in attendance on Monday 27th February. John Campbell, the 'cereberal chef' and one of the UK's most celebrated culinary...

Jefferson trained firstly in Durham then left the north east in 2001 to join the team at the renowned Dorchester hotel where he worked for three years under Henry Brosi. The new executive chef has travelled all over the world, developing a knowledge...

Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30. They have until midnight on Monday 30th January 2012 to submit a recipe to serve four people using: two spring chicken of 400 grams each and 300 grams veal...

The law applies to both pre-packed and loose foods, so manufacturers, restaurants, cafes etc will all be equally affected. The new law requires foods labelled as gluten-free to be at a level of 20 parts per million (ppm) or less. Market research...

The list celebrates those who make an outstanding contribution to their sector. An OBE went to William 'Willy' Bauer, former Savoy Wentworth Group and Westbury hotelier. Meanwhile MBEs went to catering consultant Vic Laws; school meals policy advisor...