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Launched by the Food and Drink Federation (FDF), this year's CPA's support FDF's focus on 'delivering sustainable growth', recognising organisations that are not only exceptional in terms of their business success, but are also committed to making a...

The idea of the Gluten-free Challenge is for people to shop, cook or eat out completely gluten-free for a week in order to experience what it is like to be diagnosed with coeliac disease and have to check every ingredient on every packet to ensure it...

Flight BA2012 has been created to showcase and celebrate British talent including former National Chef of the Year Simon Hulstone's exclusive on-board menu. Open on select weekdays from April 4 to 17, the three-in-one art gallery, cinema and dining...

Judges scored his Malaysian chicken cakes as the most creative, original and authentic dish. The well deserved winner beat off four other finalists in a cook-off in Knorr's Kitchen, at Unilever Food Solutions, to impress the judges – Ian Pengelley...

At the meeting, chaired by Jersey Craft Guild chairman Eileen Buicke-Kelly from the Highlands Academy of Culinary Arts within Highlands College, the following were elected to the committee. Vice chair Chef Mark Jordan from the Atlantic Hotel and MJ...

Nominations are being sought before the deadline Friday 23rd March. Here's what the Guild is looking for: Pub Chef: Nominations are invited for chefs who work in a public house. This can be in a free house, tenanted or leased property, or a managed...

The collaboration marks the first time that Warner's dishes have been made available on the high street. And to support the launch of the new pizzas, the restaurant chain has created a Virtual Chef's Table, which allows diners to watch Warner talk...

Five international colleges specialising in culinary arts and hospitality gathered at WKC to take part in the competition, held to coincide with the British Council's Going Global 2012 London conference, which provides an opportunity for chef...

The central London venue will provide a space for food enthusiasts to get hands-on and learn the techniques to make tastier and healthier versions of their favourite Asian meals. Founder and Cordon Bleu-trained chef Jeremy Pang will teach students...