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The competition, run by Foods from Spain, is open to students and chefs already working in the industry up to the age of 25. Entrants must design a three-course Spanish-inspired menu for four covers, using specified Spanish fruits and other foods in...

Entrants, who must be cooking in the UK and be between 22 and 30, must submit a recipe to serve four people using: one monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in portions, accompanied by a rice dish and a green...

The awards, now in their seventh year, received a record number of entries with the winners being selected from a competitive field of over 10,000 entrants. At the ceremony, Radio 4's Sheila Dillon was honoured for her outstanding achievement in the...

Chef and restaurateur, Bains was born in Derby and moved to Nottingham when he was 21. After passing his City and Guilds qualification, he was chosen to be part of a team that opened the first of Raymond Blanc's brasseries. A spell at L'Escargot in...

Competitors had four hours to dish up eight portions of a three course meal, which were then served up to diners and judges. The winning dish comprised of assiette of start bay crab with bisque, potted white meat and crab claw salad with puff pastry...

Competitors had four hours to dish up eight portions of a three course meal, which were then served up to diners and judges. The winning dish consisted of chilli pickle served hara mackerel, a green spiced mackerel fillet with grapefruit and jimbu...

The Good Food Guide: Recipes is a recipe collection, published to celebrate the 60th anniversary of the UK's bestselling restaurant guide. It showcases 60 of the UK's leading chefs, their restaurants and recipes. The Harvey Nichols evenings will...

Two heats are being held at Pembrokeshire College, Haverfordwest on Wednesday, October 20 and Deeside College, Connah's Quay on Thursday, October 21. The two heat winners and the two highest scoring runners up will go through to a final cook-off at...

Key speakers included chairman John Thorley OBE and director of the Academy of Culinary Arts, Sara Jayne Stanes OBE. Steve Powdrill, national selection specialist from EBLEX, also took to the stand to explain the importance of the work done on the...