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Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30 on 1st February 2014. Entrants must submit a recipe to serve four people using: One saddle of venison ‘fallow buck’ weighing anywhere between 1.4 kg - 1.6 kg...

Chef Antony Worrall Thompson will conduct a symbolic cauliflower 'funeral', where he will dress up as a cardinal and together with producers from the Real Food Festival, will give the last rites to a 'coffin' of cauliflowers. To sign up to the Real...

The Craft Guild of Chefs Awards recognises and rewards the hospitality industry’s leading talent, and there are now 16 award categories for which nominations are sought covering all aspects of the chef profession across all sectors of the industry...

These teams will now compete in a live cook-off at one of seven heats held across the UK, including Northern Ireland where colleges are participating for the first time in the competition’s history. The 2013/14 competition, sponsored by BD Foods and...

As part of the Farm Frites Development Chef programme, these are new awards that seek to recognise the best menus, dishes and multi-site chefs across the restaurant and pub sector. The eight categories are: Best Restaurant Menu (3-20 sites) Best...

The first heat takes place on February 7 at South Devon College in Paignton, and the second heat is scheduled to take place at Durham College on May 16. The competitions include live and static display classes as well as the hot live culinary...

National Chef of the Year was launched in 1972 and has seen the cream of the UK culinary world take the title. Previous winners have included Gordon Ramsay, David Everitt Mathias, Mark Sargeant, Simon Hulstone and Alyn Williams. Last year’s winner...

“It’s a cooking competition, but we’re trying to find people aged 17 – 24 with different levels of experience to take part,” said Adam Ferrari of the BBC. “We’re looking for confident young people in the cooking industry who think they could be the...

The UK pastry team comprised team captain Barry Johnson, principal chocolatier at Rococo, and Nicolas Belorgey, chef lecturer at Le Cordon Bleu cookery school. Team president is executive pastry chef Martin Chiffers, and team chairman is Le Manoir...