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Tom Lee won yesterday's Merseyside heat of the Essential Cuisine-sponsored North West Young Chef of the Year 2009. Alongside four other 18-25 year old finalists, the talented full time chef at Liverpool's London Carriage Works restaurant was...

The one day event will also give visitors the chance to sample a range of dishes produced ethically, sustainably and fairly, as well as an opportunity to join the expert panels as they debate the real food issues that will have the impact on the...

Game chef lecturer and falconer Jose Souto is a keen supporter of this association and, with the help of fellow lecturers and Craft Guild members Simon Stocker and Vince Cottam, has brought together a five course feast with wine based around the...

Representing the Welsh Culinary Association Nick Davies from Llanidloes and Kelly Thomas from Lampeter came within a couple of points of winning but eventually had to settle for second place behind Norway. Wales and Norway were the only countries to...

It is an award winning, industry-led initiative already established in England by leading contract caterers Compass Group. Since its introduction by Compass in 2003, 2,750 junior chefs have graduated through the programme and 68% progressed on to...

Winning the Green Tourism Award, Brakes was recognised for actively seeking to reduce the negative environmental and social impacts of its operations, and particularly how they impact on tourism. A judging panel composed of a Beacon representative...

The annual Hospitality Industry Trust (HIT) Scotland Emerging Talent Conference awards scholarships to local and international locations to improve standards in Scotland's £4.2 billion hospitality industry. A record 200 HIT Scotland scholarships...

Winning a place in the national final, the team will be required to cook their winning menu again before another tough panel of leading chefs in Glasgow on March 4. Coached by chef lecturer Darren Creed, team members – Adam Middleton, Lindsey...

Nearly half (45%) of the UK public believe they should be eating a maximum of three eggs a week – but the new paper discusses decades of evidence, concluding that the cholesterol in eggs has only a small and clinically insignificant effect on blood...