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Vickery's dishes are perfect for giving children hands-on experience in the kitchen, inspiring them to cook fresh, healthy food. Phil Vickery's recipes are: For children aged 11-14 years • Baked Bramley Apples with Pecans and Golden Syrup •...

The team of chefs plus support will combine under the BCF, the national member of WACS for the world event at Expogast, Luxembourg, 20-24 November. England's Bocuse d'Or competitor, Simon Hulstone, who will co-captain the team with Mark Hill...

Paul Hodson, head chef at the Caledonian Club, claimed victory with his starter of 'Posh Ploughman's' with wholemeal bread and cherry bakewell tart dessert. Meanwhile worthy runner up Mark Thatcher, executive chef for the House of Lords, served a...

The team comprises Ben Bartlett, food development manager for Scottish & Newcastle Pub Company, Mathew Shropshall, full time chef-lecturer at Birmingham College of Food and Viv Harvey, master butcher and Meat Industry Consultant. Bartlett said: "We...

In an unprecedented move, LOCOG will bring its sourcing team to this year's Speciality & Fine Food Fair and a larger group of buyers and development chefs to IFE11 for 'Meet the Buyer' sessions. Exhibitors of all sizes at both events will be in with...

The final line-up was decided after an extensive judging process was undertaken by industry experts, led by the chief executive of Northern Foods and former government adviser, Lord Haskins. The companies that have been shortlisted are: AF Blakemore...

The contest, now in its eighth year, aims to recognise and reward the range of quality pork sausages the foodservice sector has to offer. BPEX foodservice trade manager, Tony Goodger, said: "No matter what the occasion or type of venue, quality...

Smith said: "I am proud and honoured to be a patron of such an important project. Years ago when I was doing Look East, I got to know a lot of food producers in Norfolk. "There is a great tradition here of eating good food especially home cooking...

The dinner, held at Westminster Kingsway College in London, was prepared and cooked by the 14 chefs on the course and included breast of chicken supreme, served with a creamy mushroom and tarragon sauce, fondant potatoes and seasonal vegetables and...