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The appointment was announced following the broadcast of her winning the US version of Gordon Ramsay's reality cooking show Hell's Kitchen on television on August 11. As the winner, she won $250,000 plus the opportunity of a six month placement at...

For six weeks starting on 8 September, chefs will be cooking up worldwide-inspired dishes for city workers using "the freshest Welsh lamb" after getting it "straight from farmer's gates." Each of the six chefs will devise a "unique" dish inspired by...

In response to a recent survey carried out by Springboard, one of the 'hot topics' that chefs want to learn about is how to reduce the amount of salt they use, without compromising taste. McCormick is educating chefs in how, by using more herbs and...

Caines will be the guest speaker at the event which starts at 5.30pm. The programme is designed to address the gender imbalance amongst chefs. According to research conducted by People 1st, the Sector Skills Council for Hospitality, Leisure, Travel...

Sommerin explained his reasons for supporting the scheme: "I fully support the fork2fork pledge campaign. I endeavour to source local products whenever and wherever I can. Wales overflows with a wealth of fantastic home grown produce of world class...

The competition is a long established event initially created to celebrate the start of the native oyster season, and is now a significant competition that identifies the UK's finest (and fastest) oyster openers. Contestants are required to open and...

The company is challenging cooks to create inspirational recipes using Halal-compliant beef and lamb in return for a shot at winning a luxury weekend break for two. And to be in with a chance, entrants must hurry because the deadline for entries is...

Michelin-starred chef Alex Aitken has been appointed to re-launch the waterfront restaurant as The Jetty from 10th August 2010. Mark Godfrey MD of the Harbour Hotels Group explained the reasons behind the move: "It has become clear that the era of...

The South Asian Chef competition (SACC), spearheaded by the Aagrah Restaurant Group, is now in its sixth year and calls for competitors to produce a starter, a fish dish, two main courses using chicken or lamb or vegetables – one as a healthy...