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Highlights of the show include the Culinary Arts competition team from the college who will be participating in the Salon Culinaire International de Londres which will take place during the five days of the event (28th Feb-4th March), at London's...

The two regional heats, which will be held on 4 March, will take place at Birmingham College of Food and Thames Valley University, Ealing. Competing in Birmingham: Matthew Thomson, De Vere Slaley Hall, Hexham Arbinder Dugal, The Bedford Hotel...

The Battle is one of the showpiece events at the annual Welsh International Culinary Championships held at Coleg Llandrillo Cymru, Rhos-on-Sea from February 16-18. The chefs will battle it out in the kitchen over three days, with each of the three...

The glennans chef challenge is being organised by glennans for up-and-coming chefs so that they can compete in a competition in front of a live audience and be judged by highly regarded food service chefs. The 16 chefs have to compete in teams of two...

The techniques, from blind baking to making salsa verde, are designed to help both beginners and confident cooks learn some essential kitchen secrets. The idea came about as part of UKTV's support for the work of Fifteen which recruits hard-to-reach...

Caines, acclaimed chef and driving force behind the ABode Hotels group, has worked with Peros over many years and in 2007 specified Cafédirect Fairtrade coffee across all his hotels and cafés. The Cusco region of Peru has supplied coffee to CafÃ...

Scuffell, an executive chef at London's Crown Moran Hotel, started experimenting with the traditional snack after research revealed a fifth of Brits were now eating the baked bean in unusual ways, which he felt could be translated into profitable...

The competition, sponsored by Discover the Origin, seeks to find the chef/waiter team that submits the best two-course menu with matching wines. The menu must make use of parma ham and parmigiano-Reggiano cheese, matched with wines from Burgundy...

Three days have been earmarked for learning about cheddar, stilton and crumbly cheese such as Wensleydale, and will be offered to a maximum of 10 chefs on a first come, first serve basis, free of charge. Cheddar will be on the agenda at Taw Valley in...