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Pavey was awarded the pie prize for his Wye Valley Pie, described as "heaven in a pie" by the judges. The Welsh inspired dish is a combination of locally sourced chicken, asparagus and potato, topped with a layer of creamy Tintern Abbey Cheese and...

Businesses within the M25 are eligible to apply for the fully funded training courses, which have been running since January and are only available until the end of March. The two courses – a level 2 award, aimed at frontline staff, and a level 3...

The new 14-19 Diplomas are one of the three main education choices for young people – alongside GCSEs, A levels and Apprenticeships. Prompted by the need to develop a brand new curriculum with accompanying lesson plans and packs, over half (55%) of...

In a closely contested competition, Scotland pipped Wales and Ireland to the title. The Scottish team, led by David Hunt of Inspire Catering and captained by Kevin Reid of the Royal Airforce, was allocated three hours to produce a three-course meal...

James Adams, Mark Baines, Alex Piludu and apprentice chef Fabian Phidd will be cooking recipes inspired by their work at the Italian restaurant to create dishes with fish certified by the Marine Stewardship Council (MSC). The demos are just another...

This follows news in the latest issue of Stockpot of reports emanating from the US that the restaura t would close for good in December 2011 for two years before becoming "a cutting edge academy for the world's most talented chefs". El Bulli says the...

The Awards, run by the National Apprenticeship Service (NAS) and sponsored by City & Guilds, celebrate the achievements of apprentices and the businesses that employ them. The regional Awards ceremonies will be taking place at locations up and down...

Moon, who is also a chef tutor at Leeds City College, will be creating a three course meal using ingredients sourced entirely from the region. She said: "I have been sourcing my meat and vegetables from suppliers across Yorkshire for over eight years...

The 15 budding chefs spent the morning in the kitchen at Wheelers learning how to prepare a range of dishes from the restaurant's à la carte menu from Pierre White and his team. An ex apprentice himself and the youngest chef ever to have been awarded...