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The winning team consisted of Olivia James, Amy Phillips and Luke Smith who created and served a Nordic themed menu with wines and cocktails to four guests and a panel of industry judges. John Holden, lecturer from Cheshire College South & West, paid...

Now celebrating its 40th year, the Catey’s took place in a ceremony in London in front of more than 1,000 industry leading lights. Steve founded the Graduate Awards in 2003 as he wanted to provide chefs in the early stages of their career with the...

The team had to create a dish from a Mystery Box that included ingredients put together by Leigh Myers, chef director at Wellocks. The team of Max Heath, Jack Hayes and Lily Scriven together with their mentor Len Unwin also won lunch at Moor Hall and...

The team had to create a seafood dish for four restaurant guests and a panel of judges. The award was presented to chefs Sam Hurst and Harry Forbes by Claire Bosi. Also pictured is Vicky Enderson, chair of judges for the competition. For further...

Jestic, a distributor of foodservice equipment, represents some of the world’s ‘finest and most-innovative’ foodservice equipment manufacturers. Steve Morris, commercial director at Jestic Foodservice Solutions, said: "Food holding is the critical...

Run in collaboration with the Craft Guild of Chefs, who provide competition-standard judging and vital feedback to the students throughout the process, the Country Range Student Chef Challenge has been a key part of developing culinary talent for...

Finishing Touches is a competition organised by LACA in association with the Craft Guild of Chefs. The competition is aimed at staff employed in any aspect of education catering capable of producing craft pieces. The competition provides entrants...

The team demonstrated commitment to managing food waste and efficient use of energy. The award was presented to students Mia Crook, Oscar Buckley and Amelia Dyer by Charlie Jones from HK Projects. Also pictured is Vicky Enderson, chair of judges. For...

The team had to create a main course dish using British Beef for four restaurant guests and a panel of judges. The student team of Max Heath, Jack Hayes and Lily Scriven received the trophy from Karl Pendlebury representing the AHDB (Agricultural and...