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Arwyn Watkins is concerned not only about a shortage of people entering the industry but also about the high dropout rate after learners have completed their further education courses. He told the Welsh International Culinary Championships (WICC)...

The examinations, created by Steve Munkley 14 years ago, aim to test and improve the skills which chefs have learnt at college and in their early careers, and take them to the next level. Chefs have to go through a tough entry process including a...

The Young Pub Chef of the Year award went to Robert Yuill from D’Arcy Thompson in Dundee, and Milan Hukal from the Dog Inn, Grundisburgh was named Pub Chef of the Year. Over 120 nominations were received from MPs around the country who selected a pub...

This year’s challenge sees professional chefs tasked with creating a contemporary take on the classic ice cream sundae with a strong focus on taste. Harriet Morley, business development manager at Mövenpick, said: “We’re excited to be launching...

Over 100 people attended the event to recognise the chefs’ achievements, including Tom Kerridge, Alyn Williams and John Campbell. Rik Razza, head of chef development at BaxterStorey, said: “I believe that the academy has had its most successful year...

Just 18.5% of chefs in the UK are women and that figure is down from the previous year, and while the number of chefs employed in the UK grew by over 20,000 last year, the number of women working as chefs has declined by 1000 in the same period...

A total of 36 student catering teams from across the country competed in the regional heats, leaving just six teams left - City of Glasgow College, Gloucestershire College, Sheffield City College, University College Birmingham, University of Derby...

This year’s challenge is to create a recipe to serve four people using, one whole fresh Pollock (otherwise known as coley or saithe), gutted, weighing anywhere between 1.5 –1.75kg (maximum 2kg) and 600g live whole cockles; together served plated and...