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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 28th January 2013 to submit a recipe to serve four people using: One Stone Bass (Meagre) of 1.4 to 1.6 kg (max 2kg) and...

The chefs died after a crash involving the taxi they were travelling in collided with two double decker buses. Media reports have suggested the two senior chefs were in the city to open a new restaurant and the South China Morning Post named them as...

Jose Manuel De Freitas from Four Seasons Health Care’s Silver Springs Care Home in Jersey was acclaimed as the Gluten-free Chef of the Year, while Christian Dean Young who is studying at Northampton College was awarded the Up and Coming Gluten-free...

The scholarship is an initiative designed to inspire a new generation of young people to enter the hospitality profession, spearheaded by service professionals including Willy Bauer, Silvano Giraldin, Fred Sirieix and Sergio Rebecchi, and sponsored...

She beat off 11 other finalists to win the inaugural Tabasco Student Street Food Challenge and the top prize of a trip to the home of Tabasco – Avery Island in Lafayette, Louisiana. Her four-day trip will cover everything there is to know about the...

Described as a key industry contest that provides young chefs a chance to demonstrate their flair, understanding and skill using seafood from sustainable sources, it consists of four regional heats in total where two teams from each heat will go...

The exclusive award will enable one lucky 17-20 year-old to study Le Grand Diplôme at Le Cordon Bleu’s International Flagship Institute in London’s Bloomsbury Square for nine months. With accommodation fees in Central London included in the prize...

Christmas with Todiwala will take place at Hilton London Heathrow Airport Terminal 5 on Saturday 22 December. Guests will be able to experience a special tasting menu designed and cooked by Cyrus Todiwala, all inspired by his Parsee heritage. Diners...

The teams entered as many classes as possible at the 2012 event in Erfurt, Germany, and new team captain Ryan Hopper was proud of their efforts. He said: “Overall it was a challenging event, mainly for the junior members of the Culinary Academy...

The South West Chef of the Year 2012, Professional Class was awarded to Michael Tweedie, junior sous chef from Lucknam Park, Bath. The winning dish consisted of roasted turbot, mushroom purée, crushed celeriac and celeriac fondant and a mushroom foam...