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Now in its 26th year, Nestlé Toque d’Or sets out to keep students on their toes with the most exciting culinary challenges in the industry, and Toque d’Or plans are well underway for another memorable event, with the focus being more about learning...

Next year’s event will feature a new schedule in response to feedback from a dedicated chef panel including Chris Galvin, Steve Munkley, Simon Hulstone, Cyrus Todiwala, Nick Vadis and new salon culinaire chef director James Tanner. The professional...

The college’s School of Hospitality and Culinary Arts can boast a heritage dating back to the great Auguste Escoffier and the book, entitled: In a Class of its Own, written by head of hospitality and culinary arts Gary Hunter and renowned food...

Now in its 14th year, the Care Cook of the Year competition raises the profile of the care catering sector and champions those working within it. Competitors are challenged to devise new and exciting recipes appropriate for a care environment...

Run in association with the Craft Guild of Chefs, it will form part of Salon Culinaire, which takes place at Hotelympia 2014. Tilda is encouraging chefs to sign up to participate in this industry event. Chefs that qualify for the live salon will have...

Chef’s Academy aims to give employees that have displayed a passion for food preparation the chance to become fully-qualified chefs within the Catermasters business. This year’s class were taught all of the skills that are relevant in today’s kitchen...

All entrants to the competition, which is sponsored by BD Foods and ABP Food Group and supported by the Craft Guild of Chefs, now have to wait to see if they will progress through the paper judging stage to the regional heats, which will take place...

Awards from Compassion recognise food companies across Europe that are making it their policy to produce and source higher welfare eggs, meat and dairy produce. The Good Egg Award celebrates companies that use or have committed to use cage-free eggs...

Cyrus Todiwala, BBC1 Saturday Kitchen regular and chef owner of Café Spice Namasté, devised an Indian themed canapé menu for the event that consisted of chutney salmon tikka, duck tikka chaat, paneer samosa, Frankie lamb uttapes and dahi waddi chaat...