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Taking place during the four-day Welsh International Culinary Championships (WICC) last week, the National Chef of Wales final was split into two heats, where the six chefs were given three hours to prepare and cook a three-course menu for four...

The ‘One Planet Plate’ campaign calls on restaurants to include a dish on its menu which addresses at least one of the ‘big challenges’ facing the food system. The dishes will be promoted via a dedicated One Planet Plate website, scheduled to launch...

With five events in total - London Soho, The City, Liverpool, Leeds and Manchester – guests will attend a drinks reception before being whisked off to four different “renowned” restaurants where they will enjoy one course per venue. Kicking off in...

Tony Davison, Quorn Foods company ambassador, global head of foodservice and quick-service restaurants said: “Consumers are becoming more engaged and enlightened about the environmental impact of what ends up on their plate. This means that chefs...

The competition requires students to submit a recipe using a Quorn ingredient as the central protein, together with an image of the dish. Entrants need to also submit a 60-second video explaining what ‘protein diversity’ means to them together with...

The chosen chefs will compete in a cook-off on the first day of next month's Hotelympia trade show for the title of 'Best Street Food Sharing Platter’, ‘Best Healthy Street Food Lunch’ and ‘Best Street Food Dessert’. A special award will also be...

Supported by online booking site OpenTable, ‘M Is Not For Sale’ will see guests enjoy a champagne reception and five-course dinner created by group executive chef, Michael Reid, with 100% of the profits going to the charity. The pop-up will take...

Swedish born chef and sommelier, Unic, explained: “I think Wales is on the right track to become a culinary destination. After years of not being on the world culinary map, people are starting to talk about Wales. “We had our European chefs’s...

The two regional finals will take place simultaneously on 8 March at University College Birmingham and University of West London, where the chefs will have 2.5 hours to cook their paper application main dish and a dessert from a mystery box of...