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Promising “incredible chefs, inspirational ingredients and healthy competition”, it will also be home to Salon Culinaire Birmingham – “a platform for up-and-coming talent to show off their skills”. Open to chefs of all ages and experience, entry...

Designed to “inspire the next generation of chefs to develop their skills, knowledge and experience, and to make more possible for themselves and the whole industry,” the annual contest is now in its 31st year. Evolving with the changing needs of the...

With the winner set to take home the David Lyell Scholarship, contestants must submit dish names, recipes, methods, timings and costs for the following three dishes, by 4 February: Plated restaurant dessert – 4-cover plated restaurant dish - 1...

The steakhouse, which places locally sourced ingredients at the forefront of its menus, also won Restaurant of the Year for the West Midlands category for the fourth year running. Chef director and Craft Guild member, Anderson, said: “It’s fantastic...

Prizes range from product hampers to development days, shopping vouchers and a brand-new iPad. For every entry submitted, the stocks and sauces supplier will donate 50p to HA to help it continue to offer ‘vital’ assistance to those in need. To get...

The educational trip included a visit to the chocolate research farm ‘Granja Luker,’ where students Caitlan Holland, Dean Burnham and Callum Wood got to plant their own cocoa trees. They also met farmers and listened to presentations about different...

Head chef Edward Cooke and restaurant manager, Dimitri Bellos, held the class at the college’s city campus on 3 October, which saw them demonstrate The Fat Duck’s fish dish ‘Then we went rockpooling.’ They also shed the light on the restaurant’s...

The varieties and original recipes will stay the same, meaning chefs can still use the sauces the same way they have previously. Karen Green, marketing manager at Aimia foods, distributor of Mars Foodservice products, said: “Dolmio professional...

Run in association with the Royal Academy of Culinary Arts, the ‘Live College Tour’ will kick off 3 December, as The Staff Canteen sends chefs from each sector to Westminster Kingsway College (London) in a ‘first step to tackling the chef shortage at...