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Featuring six catering stations, a demonstration bench and a communal dining table, the kitchen has been constructed by British Standard and equipped with the latest kitchenware and technology, with ovens and induction hobs by V-Zug and knives and...

Anthony Wright, a senior chef lecturer running the Atrium restaurant at University College Birmingham, will compete in the competition. For his preparation for the competition, he will be working closely with the extended Bocuse d’Or team which...

The candidates (all aged 16-25) have been whittled down from scores of entries received in the first round and are now tasked with making and photographing their dish to bring their paper entries to life and will be judged by James Tanner and Thomas...

Entering its sixth year, the competition is run by one of the UK’s main game suppliers, Braehead Foods and is once again supported by specialist venison producer Highland Game. The finalists are: Adam Thomason, Restaurant Associates, London Andrew...

The event, which will be held on January 15th, is offering the opportunity to ex-offenders and young homeless people to work as part of Lancaster London’s banqueting team. Students from Lambeth College, the University of West London and Westminster...

The contest invites hungry young chefs from across Greater Manchester, Lancashire, Merseyside, Cheshire, Cumbria and, newly-added-for-2016, Shropshire, to do battle in a series of local cook-offs, producing a restaurant quality, three-course meal for...

The guide delivers nine costed recipes inspired by the results of exclusive independent research commissioned by Premier Foods. Sarah Robb, channel marketing manager, said: “With Mother’s Day and Easter arriving early this year, chefs need to make...

Nigel Crane, managing director for Essential Cuisine, said: “Teamwork is the element that elevates good chef teams to best brigades. “Supreme skill and fantastic food are incredibly important factors in the success of an outlet, but in the heat of...

The competition, which is in its 28th year, has received a record 156 entries from 68 catering colleges across the country whose paper entries will be judged before regional heats and the grand final in March. George Vezza, managing director at...