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Organisers of the awards are eager to encourage the producers of the highest quality organic food and drink to enter, but many continue to hide their accomplishments under an organic bushel, so the Soil Association would welcome tip-offs from the...

The competition has been created to find talented chefs from Wiltshire College in Trowbridge, Chippenham and Salisbury who are on full and part time level two catering courses. The competition begins in the first week of May with preliminary rounds...

Nic's 'Signature Dish' – Hereford fillet of beef, stuffed with Stilton, wrapped in Woodland smoked bacon and served with rich wild mushroom and Madeira sauce, fresh greens and McCain Signatures Gourmet chips – is featured in McCain's latest...

Tickets for the awards are normally priced at £150, however Craft Guild members (&guests) are being offered a £25 discount on tickets they buy as a result of them kindly supporting the awards categories for seafood chef, restaurant and pub. Places...

The Food Standards Agency has today published an update on actions taken in 2008 to help workers eat more healthily, as well as further commitments for the year ahead. Companies highlighted today are: Aramark Artizian autograph BaxterStorey Charlton...

Oliver Lloyd, aged 18, was voted Golden Junior Chef of the Year over 10 other competitors at the four day event in Turkey, meanwhile Calum Craig, aged 17, and Ashley Vigor, 19, picked up gold as Best Young Competitors in the Live Theatre. Another...

Around 50 influential members will be treated to cakes, canapés, open sandwiches, Champagne, Pimms and orange juice at Chelsea Arts Centre on July 1st. The spread in aid of the charity will be served up by Culinary Academy members, who by day work...

At a live demonstration during the annual event on July 15-16, members of the academy will give delegates a taste of what's to come, taking them through the gourmet menu and how they each play a part in producing the banquet for up to 400 people...

The competition, launched in association with Lakeland, is inviting Britons of all ages to submit a new idea they believe could be the invention to revolutionise the future of culinary life and the way we live and work in the kitchen. This could be a...