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The research found that people's knowledge of, and attitudes to, food technologies vary considerably. Certain characteristics were found to be in common with people who are more concerned about food technologies, including being older, female, having...

Class – JK2 A Show Platter of Meat &/or Poultry/Game Sponsor – Terinex Ltd Gold – Rebecca Colley – Westminster Kingsway College Merit – Anthony Jeyes – NEC Group, Birmingham Merit – Billy Wiseman – Hull College Class – JP2 – Tea...

The team won with their menu of canapés which included beetroot and vodka shots served with a glennans crisp, goat's cheese and sweet pepper spring roll. They also comprised a seared oriental glazed duck on a cushion of potato and glennans crisp...

Executive head chef Ian Morgan, Daniel Boniface, Cucina Group chef for Cambridge and Andrew Wilcock, head chef at Esher High School in Surrey, won golds at the Salon Culinaire. All three chefs are members the Craft Guild of Chefs and of the Cucina...

The competition has been developed in conjunction with Slimming World, the UK's leading slimming organisation, to find egg recipes ideal for people on a diet. Contestants will be challenged to enter their eggy creations via their local Slimming World...

Teams shortlisted for the final had 60 minutes to prepare cook and present an amuse bouche, fish course using Essential Cuisine lobster glace or fish stock, a main course using Essential Cuisine premier jus (lamb, veal or chicken), both for two...

The site offers 5,000 products broken down by category – for example cutlery, crockery, utensils & kitchenware, heavy equipment and furniture – to make finding items easy. Paul Knight, managing director 3663 Catering Equipment, commented:...

The competition is launched in association with the Institute of Hospitality and the Craft Guild of Chefs for chefs throughout the UK to design a three course gluten-free meal with a cook-off for the three finalists in each group which will take...

The competition is in its second year and has been organised as part of a wider package of measures designed to encourage greater domestic consumption of Scottish seafood. Chefs must submit recipes for two portions of a starter and a main dish, using...