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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...

For some time, seafood has been recognised as the best dietary source of Omega-3 oils and the reduction in the risk of heart attack death is the most widely accepted benefit from eating more seafood. At a conference on Seafood & Health in January...

Now in its third year, the Tilda Chef of the Year Competition, in association with the Craft Guild of Chefs, was one of the highlights of the Live Theatre on Tuesday and tested the skills of some of the best in the industry as they were challenged to...

Sunday's results: Class – K9 Open Team Grand Prix (Buffet) Sponsor – Nestle Professional Silver – Section B – Combined Services Culinary Arts Team Ryan Hopper Simon Atkinson Jason Wood Alun Davies Jay Averill John Heard Bronze – Section A...

It has been launched to offer internships and work experience placements to 18-24 year olds in England, Scotland and Wales. The Backing Young Britain initiative brings businesses; public and voluntary organisations together to ensure the valuable...

Furthermore 70% of the people that took part in the survey also agreed that they would be more likely to eat at a restaurant that was accredited by a reputable sustainability body, strongly suggesting there is a high demand for an independent...