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The Custom Culinary Plant Forward Challenge, in partnership with Compass Group UK & Ireland, saw chefs create a main course dish where plant-based produce was central to the plate. The entrants were required to submit a recipe, a brief description...

Guest judge Ross Sneddon, executive pastry chef at the Balmoral Hotel in Edinburgh, said: “Your dessert should be a famous dessert, one of the classics but remade in a modern style!” Competitors have to submit a detailed recipe and a photograph for...

The NCOTY competition gives chefs an exciting opportunity to put themselves in the spotlight and show their culinary talent to the wider hospitality industry. Since The National Chef of the Year’s launch in 1972, previous winners including Gordon...

This year saw a record-breaking 956 entries from 40 colleges and 40 businesses. The heats welcome 112 students, apprentices and young professionals to take part in the next phase of the competition. Katya Simmons, managing director of Nestlé...

The competition was re-branded from Wessex Salon Culinaire in 2020 and retains its heritage and importance as a key platform for student chefs to gain their first taste of competitive cooking. Andrew Green, Craft Guild of Chefs chief executive...

The judges believed the dish went ‘above and beyond every part of the criteria’ with its creativity, good flavour, texture and skill. For winning Herrington will enjoy a masterclass with Cyrus Todiwala, a trophy, chef knives and a jacket. Zest Quest...