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He has mastered the art of infusing flavours from his home cuisines with international cooking techniques, presenting Caribbean dishes at the finest level. Howard’s techniques create a ‘beautiful and remarkable memory’ to the eye and palate and he...

The organisers announced that the Institute of Hospitality (IoH) are now supporting the awards and will also join the judging panel. Robert Richardson, chief executive of the IoH, said: “The IoH is delighted to be a supporter of the U Dine Awards...

This year’s competition promises competitors the best line up of judges to date, with Rick Stein, Mitch Tonks, Mark Hix and Nathan Outlaw confirmed to judge the much-anticipated final on the 10th June 2022. The annual seafood event is one of a kind...

Hrishikesh has a wealth of experience having attended the Institute Paul Bocuse, and worked at Les Maison de Bricourt (two-star Michelin), Le Chateau de Bagnol (one-star Michelin) and Lucknam ‘The Park’ (one-star Michelin). He is one of the few chefs...

Seven representatives of the Culinary Association of Wales (CAW) travelled to London to prepare savoury and sweet canapes for 150 VIP guests from business, culture and entertainment. The reception was organised by Secretary of State for Wales Simon...

As part of HRC’s Salon Culinaire and in conjunction with the Craft Guild of Chefs, the live final will take place on Tuesday 22 March 2022. One chef team will win the iconic blue trophy as well as an all-expenses paid gastro trip to Italy later this...

As a great supporter of helping chefs to reach their potential, Wareing has offered 15 chefs an ‘experience of a lifetime’. Michelin-starred Marcus, set within The Berkeley Hotel in Knightsbridge, serves contemporary British food to evoke and create...

For the first time since its inception in 2016, every category in the index showed a month-on-month increase, with food rising +4.4% across the board, compared with a month earlier. Notable category movements month-on-month in January include oil and...

The competition runs through the month of March when chefs can submit their entry including a photograph and description of the dish via Lakeland Dairies’ website for a chance to win. Entries will be judged for their creativity and visual appearance...

The competition, which has seen almost 200,000 young people aged 12-16 take part since it began in 1999, is backed by Clare Smyth and Tom Kerridge and has inspired many to become successful chefs. From her local final win in North Scotland, Phoebe...