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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...

It follows a detailed consultation with employers and other stakeholders throughout the UK to review existing skills needs and identify emerging or specialist requirements. This found that employers and employees did not understand the relevance of...

This year's race will feature teams from some of the country's top hotels and restaurants with runners of all abilities taking to the streets of London. Olympic hopeful, 400m hurdler Perri Shakes-Drayton, will be presenting prizes to winners of the...

The competition invites budding chefs aged 16 to 20 and experienced chefs aged 21 and upwards to submit menus for a three-course meal using seasonal local ingredients, costing no more than £20 and prepared in less than two hours. The winner of the...

The 20-year-old, a member of the British Culinary Federation, who works at Edmund's restaurant in Brindley Place, Birmingham, finished sixth out of 17 countries in the Hans Bueschkens Junior Chef Challenge. The event took in January during the World...