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The two week course in August took place at Slough and Eton CE Business and Enterprise College, teaching students basic chef techniques such as knife skills, butchery and fishmongery and how to cook, as well as learning about food and nutrition. BHFT...

They will be expected to show their expertise in flavour matching as they create dishes using various herb and spice combinations. Open to teams of two chefs, they will have just 45 minutes in which to prepare and present a two-course meal for two...

The MSC certification means the fishery where the fish was caught has demonstrated that it is well managed and sustainable through a comprehensive, independent scientific assessment. Gulam Uddin, business unit controller for Birds Eye Foodservice...

Reduced supply, leading to higher prices, has seen lamb become somewhat of a premium meat of late but, with good numbers of new season lamb now flowing through the supply chain, EBLEX believes this is an ideal time for the catering industry to put...

The competitors – from St Francis of Assisi Catholic Technology College and Grace Academy Darlaston - were challenged to devise and cook a two-course meal for two, inspired by a particular country. Their dishes were judged by Aspens food and beverage...

This activity is part of a wider campaign to build awareness and increase sales of French guinea fowl in the UK. Chef ambassador Andy Stephenson, who gave the classes for trainee chefs at many colleges around the UK between March and May, provided...

The team has been allowed to take over the kitchen at the Quay Hotel and Spa, Deganwy to cook a three-course meal for a group of invited guests on Tuesday, August 14. The team is captained by Dion Jones from the Grosvenor Pulford Hotel and Spa, near...

Roux, who took over the helm at the world famous Michelin starred Le Gavroche in 1991, has won numerous awards for his cuisine and has continued to set the standard for classical French fine dining in London. He is also renowned for being a judge and...

Now in its third year, the competition is aimed at 18-23 year old chefs working in any sector of the industry and who are proven winners from other events. Past winners include Mark Stinchcombe from Lucknam Park Hotel in Wiltshire and Charles Smith...