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The young chef of the year contest is open to all chefs under the age of 27 who are currently working in Chaîne des Rôtisseurs' establishments across Great Britain. To enter, candidates are nominated by their Chaîne des Rôtisseurs employer. Following...

Participants, who must be cooking in the UK and be between 22 and 30, must submit a recipe to serve four people using: one monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in portions, accompanied by a rice dish and a green...

The list produced by tripadvisor.co.uk, which claims to be the world's largest travel review site, placed Yeoldon House Hotel in 12th position – four places higher than the previous year. Friendliness, excellent food and wonderful location stood out...

This year's show, which was held at the NEC Birmingham from 24-26 January, played host to almost 60 competitions including 12 new classes for the Live Theatre and Salon Display. Here are the results, with the winner's highlighted in yellow.

Top talent on display at the Skillery will include Francesco Mazzei, TV chefs Steve Love and Sophie Wright and the current National Chef of the Year Hrishikesh Desai. "We're proud to once again be involved in such a top class event," said Martin...

Participants have until the 28 February to get their entries in. Entrants must submit a two minute video explaining why they have chosen the hospitality, leisure or tourism industry as a career and why they feel they should be considered to receive...

The initiative started in October 2010, where Unilever Foodsolutions is donating 20p from every tub of KNORR 1kg Chicken, Beef and Vegetable bouillon sold up to the end of 2010. Alan Black, KNORR category manager for stocks and bouillons at Unilever...

In partnership with Wilderness Scotland, the weekend challenge takes place from Friday 6th May to Sunday 8th May 2011. This exciting event journeys through one of the most pristine wilderness areas of Scotland and climbs the iconic peak of Suliven...

To enter, teams are required to submit a paper detailing their own ideas for a contemporary and unique dining environment in which students will need to carefully consider the demands of today's diners. In addition, teams will be tasked with creating...

Around 300 guests from across the hospitality industry teamed up to raise money for HIT Scotland. They were served up a specially prepared menu by the Grand Central hotel's executive chef, James Murphy, with desert provided by Gleneagles hotel. All...