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The award, sponsored by 3663, singled out the renowned Indian chef and owner of Café Spice Namasté as an "unreserved, no-holds-barred champion of the environment and sustainability – whether supporting local farmers and fishermen, promoting...

However to make his challenge even harder and stand out from the crowd, he is also carrying 10kg in extra weight. Smith said: "I'm training hard and so far I'm running three to four times a week carrying 8kg and doing about 6km. By July 10, race day...

Competitors must be aged 21 or under and need to submit on paper an innovative two course menu by June 9 2011 to be in with a chance to compete in the final in the new state of the art kitchens at Sheffield College. The main course must feature Label...

The money, which will be administered by the Craft Guild of Chefs Benevolent Fund, will be allocated in small amounts to help satisfy any training needs and aid the purchase of requisites that are needed for furthering their education. Application...

Businesses can voice their opinion at www.people1stsurveys.co.uk/hpttt and [email protected]. Both organisations believe that the merger will strengthen the representation of the sectors to government. It will also provide an opportunity for...

The final was held last week (17 May) at Stratford-upon-Avon College. It saw teams from nine further education colleges demonstrate their cooking, presentation and service skills in front of an expert panel of judges, including Michelin-starred chef...

The Craft Guild has set the criteria for each of the eight categories and leading Guild members will be on the judging panel. The categories are: decorated celebration cake; decorated novelty cake; bread rolls; floral sugarcraft display piece...

Each entrant now faces a cook-off in the kitchens of the BBC Good Food magazine on Thursday 9 June in front of a panel of guest judges which include cookery writer and columnist Diana Henry, TV chef Richard Phillips, and a member of the BBC Good Food...

Pioneered by the Aagrah Group's managing director and executive chef, Mohammed Aslam (pictured), seven years ago, the contest calls for competitors to produce South Asian dishes consisting of a starter, a seafood dish, two main courses using chicken...