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28th February 2020
According to the Pukka Pies research four in ten people (42%) said pies were a Great British institution, so it was important for 71% of the public to declare, that sticking pastry on top of meat or veg does not make a pie. Over half (60%) of adults...
Brits define what makes a real pie in new survey
2nd March 2020
College and apprentice chefs have been challenged to create a three-course menu for six covers. Young’s Seafood will provide this year’s species: Starter: Plaice whole 400-500g MSC OR Lemon sole whole, Scotland responsibly sourced/Iceland MSC...
UK Young Seafood Chef of the Year 2020 opens for entry
2nd March 2020
Eight representatives of the Culinary Association of Wales (CAW) travelled to London to prepare savoury and sweet canapés for guests. The sweet canapés were lemon Welsh gin and tonic macaroon and Welsh cake with strawberry jel along with Welsh...
Culinary Association of Wales serves meal for British Prime Minister
3rd March 2020
The much-celebrated annual holiday has inspired the company to recreate the Irish landscape, Giant’s Causeway, a UNESCO World Heritage site. A team of Lakeland chefs created the cream filled scone using creamy millac gold double and butter. A prize...
St Patrick's Day inspires Lakeland Dairies’ new menu
21st February 2020
The deadline extension enables chefs who have been trialling their new vegan dishes at the start of the year to enter online at: http://www.oliverkayproduce.co.uk/food-info/vegan. The competition challenges chefs to create a new dish that appeals to...
Deadline extended for Oliver Kay Produce vegan competition
2nd March 2020
All around the world Le Cordon bleu will celebrate the 125th anniversary and their ‘passion for gastronomy’. The Future Talents Competition gives aspiring culinary professionals all over the world a ‘once in a lifetime’ opportunity to study at Le...
Le Cordon Bleu launches two International Culinary Competitions
2nd March 2020
The YCYW competition aims to showcase the best young chefs and waiters in the UK. Past winners include Raymond Blanc, Heston Blumenthal and Angela Hartnett. The 2019 YCYW winners Richard Henderson of Restaurant Hywel Jones at Lucknam Park in...
Young Chef Young Waiter Finals to be hosted at Expo 2020 Dubai
2nd March 2020
College and apprentice chefs have been challenged to create a three-course menu for six covers. Young’s Seafood will provide this year’s species: Starter: Plaice whole 400-500g MSC OR Lemon sole whole, Scotland responsibly sourced/Iceland MSC...
UK Young Seafood Chef of the Year 2020 opens for entry
3rd March 2020
The British Poultry Council has opened entries to retailers, foodservice operators, farmers, producers and industry suppliers. Richard Griffiths, chief executive of the British Poultry Council, said: “This event continues to be the biggest in the...