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The competition was the highlight of the two day salon culinaire organised by NECTA (North East and Culinary Trade Association), which took place at the Newcastle Civic Centre last month. Competitors had to cook three courses in two and three-quarter...

All are welcome to come along to the event where everyone can enjoy a host of games and activities, plus a sizzling barbecue and afternoon tea. Giant chess, Jenga and Connect 4 garden game, sumo suits and a classic limbo set are some of the games...

The competition, organised by Major International and the Craft Guild of Chefs, took place at Westminster Kingsway College, is open to junior and senior chefs of varying skill levels and consists of live and static display classes, including pastry...

Rossiter said: "The past 10 years with the institute have been immensely rewarding, and I have had the pleasure of working with some wonderful people. "It has come through some major changes in this period, and the benefits of these are now being...

The 12-week course aims to further develop and complement the kitchen skills and techniques already gained on the job. The course, which is run in conjunction with Westminster Kingsway College in London and Trafford College in Manchester, culminates...

Vegetarians account for nearly two and a half billion pounds worth of food eaten outside of the home each year, at restaurants, cafes and workplace canteens but three quarters of them are unhappy with what's on offer. The Big Veggie Survey (2011)...

The acquisition of two units adjacent to its existing premises sees the available space nearly double from 3,500sq ft to just under 7,000 sq ft. "Our continued growth in both the independent and corporate sectors means that we need more space so that...

Stordy's creation of turkey roulade stuffed with sage and vegetable mousse and minted broad bean puree was voted the best British turkey recipe for summer as part of Chef Inspired. The winning dish will now be featured on the Bernard Matthews...

The evening opened with a champagne reception and canapés, followed by a five course dinner plus coffee and petit fours. Leading on the starter, Michael Caines created veal raviolo, with tomato fondue, celeriac purée and veal jus. The second course –...