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The Stock People are reprising the successful challenge inviting junior chefs (under 23) to pair with experience fellow chefs from the same brigade. To succeed, teams of two must work in tandem to create inspiring meat, fish and vegetarian main...

Hidden Chefs is a celebration of chefs in contract catering whom the general public might otherwise overlook. Chefs range from Michel Roux JR to Jeremy Ford; Ana Paula, Jason Atherton and David Nelson. Contributors include chefs at some of Restaurant...

Adam Bennett, candidate, Idris Caldora, Coach and Josh Allen, commis chef were photographed standing in front of the historic Kenilworth Castle, situated up the road from The Cross, the Michelin-starred pub restaurant where Bennett runs the kitchen...

The conference will be opened on July 1st by Cyrus Todiwala OBE, chef proprietor of Café Spice Namasté. Cyrus trained at the Taj Hotels Resorts and Palaces chain in India, and rose to become executive chef for eleven restaurants within those hotels...

The annual competition, now in its sixteenth year, invites full-time and college-based modern apprentice chefs from across the UK to compete. Competitors will be asked to create a menu consisting of a starter of salmon or haddock fillets, an...

Due to the lowest total allowable catch (TAC) quotas ever, the price of cold water prawns has increase by more than 40% in the last few months. With quotas expected to further reduce to protect future stocks, Royal Greenland is offering foodservice...

The Guild of Food Writers Awards were established in 1996 and are presented in recognition of outstanding achievements in food writing and broadcasting. The awards remain the only ones that are judged entirely by entrants' peers: professional food...

The Honours & Awards reward the sterling efforts of members, business partners and all who have strongly supported the Craft Guild during the previous year and will be presented after the AGM’s special luncheon. Honours and awards include the Rising...

The videos, covering fish, meat and vegetables, aim to show chefs how to get the most from ingredients, waste less food and save money. Ken Mulholland, Brakes’ Environment and Sustainability Manager, said: “Reducing food waste is not only good for...