Search

Each chef will each take home an iPad Mini and have the chance to see their idea brought to life in a unique film. Knorr asked chefs to think outside the box and come up with ‘ridiculously versatile’ uses for its fictional chef, Versatility Steve, to...

The winners will go on to cook their dishes for 250 guests at The Savoy in September. Sean Nolan from Hertford College created the winning starter – a warm salad of slow cooked turkey thigh with a turkey lollipop, beetroot and cranberry cream cheese...

For the first time in its four year history, the YNCOTY organised by the Craft Guild of Chefs, in partnership with Unilever Food Solutions brand Knorr, is holding two semi-final heats. These will be held at Sheffield College on June 18 and the...

After receiving a record number of entries to this year’s prestigious event, a select few young chefs have now been chosen to go through to the regional cooking heats at University College Birmingham or the University of West London in Ealing on June...

To celebrate the 20th year of the awards, the 19 previous Special Award winners were acclaimed pictorially at the ceremony to highlight the industry's outstanding culinary brilliance, while teasing the audience with a question mark for this year's...

Swapping their pens for pinnies, critics including Jay Rayner, Tom Parker Bowles, Tracey MacLeod, Bill Knott, Charles Campion, Joe Warwick, and Lucas Hollweg faced the heat of the kitchen to produce a three-course dinner for guests at the event...

The study tour-cum-day trip takes place on Wednesday, September 12, from 7am until 7pm at Painshill Park in Cobham, Surrey – a venue that offers everything to provide a taste of an 'outdoor larder' and opportunities to enhance culinary knowledge...

The BHA has informed Mark Hoban MP, Minister of State for Employment of the pledge as it hosts its annual Summit at the InterContinental London Park Lane today. The job opportunities are 14,832 permanent roles, 11,103 apprenticeships, and 5,157 paid...

Dobbin joins ETM Group from The Club at The Ivy where he was head chef for five years since its opening in 2008. Prior to his time at The Club at The Ivy, he had spent five years working first as chef de partie and then sous chef in the Ivy...