Search

A study from Oxford University’s Crossmodal Research laboratory looked at how corks influenced peoples perception of the wine they drink. 140 participants were asked to try two identical wines, and give them ratings after having been played the sound...

Aimed at chefs, the new brand is split into two collections – ‘ready to fill’ and ‘thaw and serve.’ The former features tartlet bases, cones and baskets, which come in a range of shapes, sizes and flavours, including a 38mm savoury round base...

To participate, entrants must submit their “own creative menu for a three-course dinner” to the Culinary Association of Wales, and be of either Welsh descent or working or studying there. For the National Chef of Wales, entrants must be over the age...

Putting the increase down to “the weak pound, which is pushing up the price of imports from overseas; and rising oil prices, which are adding to the costs of transportation and packaging" as well as Brexit uncertainty, nine of the ten food and drink...

Organised by World Chefs, the competition requires Crockford and Davies, both members of Culinary Team Wales, to cook six plates of their three-course meals, which have been created with the guidance of mentor Colin Gray, Culinary Association of...

Taking home the title of National Chef of the Year, Luke Selby – Graduate Award winner in 2013 and Young National Chef of the Year in 2014 – impressed judges with his three-course meal comprising: a starter of sea vegetable minestrone, mussels and...

Open to UK caterers aged 18 and over, entrants must “describe the best breakfast they serve using hash browns” in less than 50 words via www.aviko.co.uk/greatbritishbreakfast. Offering recipe inspiration on its website, the competition is open now...

Now in its 11 th year, the competition saw 14 countries go head-to-head before Pietras took home the winning title for the UK, followed by Australian born Mikael Grou and Vincent Morrow from California, USA in third place. Impressing the panel of...

Tasked with creating a starter and main course in 90 minutes using Kikkoman naturally brewed soy sauce “as an integral part of (both) recipes,” Rechisan’s menu included: tuna tartare, followed by chicken cooked in master stock, lovage rocks, garlic...