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Entrants are asked to submit a two minute video of themselves, speaking about a specified subject. From these entries a shortlist of 30 will be selected to then submit a 750 word report. The final short list of eight will be invited to attend the...

Sous vide, a French word meaning 'under vacuum', is a process in which food (e.g. a cut of beef or fillet of salmon) is vacuum packed and then slowly cooked for long periods at an accurately controlled temperature. Cooking using the sous vide method...

The Festival, now in its third year, will take place from 4th – 14th March 2010. Highlights include the CAMRA Wigan Beer Festival, the Wigan Outdoor Market Kitchen Theatre, the Fine Food Trail and the Sweet Tooth Fair. Wigan leisure and culture...

Gallani will start in her new role in January 2010. Gallani is currently an FDF manager with responsibility for Public Affairs and the Biscuit, Cake, Chocolate and Confectionery Sector Group. In her new role, she will be responsible for the...

The old site at St Omer Barracks in Aldershot is being rebuilt as a modern campus style village for military personnel. Army chef training now takes place at the Defence Food Services School near Winchester in new facilities comprising of 12 training...

The eatSheffield awards, organised by the Sheffield Business School at Sheffield Hallam University, are voted for by the public and include 14 different categories. The Milestone took the restaurant of the year title after winning 23% of the public...

Jansen will officially join the team on 1 February 2010. He will be succeeding Frank McKay as he retires from the group. Some of Jansen's most recent positions include Group COO and CEO UK and Ireland at the Sodexo Group, and has also held senior...

Other figures revealed that more than one third of Brits have craved pie in the middle of the night and have even satisfied that craving by eating pie in bed, and pie isn't just for dinner. Some 20% of Brits say they've had pies for breakfast, 28%...

The seminar – entitled "Game Recognition and Preparation" – is a master class in the different species of wild game available to chefs in the UK and the various methods of cooking involved. It is one of the only specific game seminars in the UK...