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The finals held at the Abbot Hill Cookery School in Dorset, run by celebrity chef Lesley Waters, will be webstreamed live to a global audience at www.teflon-dsa.com, so everyone can follow the progress of the teams on the day and the award...

Alastair Storey, chairman and founder of the Foundation, led the prize-giving ceremony which was recently held at WSH office in Reading. Recipients included Samuel Knott, catering assistant at St Andrews Preparatory School, Martina Stankovianska...

The 12 finalists earned their place in the national final of the charity’s annual cooking contest by working their way through local and regional heats held across the country and were selected from nearly 9,000 12-16 year old entrants. The finalists...

This contest coincides with the launch of Knorr’s two new flavours – Tomato & Basil and Spicy Tomato. Chefs are being encouraged to think outside the box and log on to www.knorrcreatemore.co.uk where they can challenge Unilever chef Versatility Steve...

To coincide with British Pie Week 2013 (4th-10th March), Reading’s recipe saw off the challenge of entries from pub chefs nationwide to win the award. Alongside the accolade he also wins £500 in cash, a personalised chef’s jacket plus business...

The competition was launched to educate and encourage young chefs to include game on the menu at the start of their careers. 20 catering colleges took part in a hands-on fur and feather workshop with Game-to-Eat chef consultant Lee Maycock.

Whitlock went head to head with five other students from the college in a bid to create and cook the best non-oriental dish using Kikkoman soy sauce. He came out on top with his ‘squid ink and soy risotto, Szechuan squid’ closely followed by Nathan...

She beat five other finalists who competed at a special lunch service held at London’s Westminster Kingsway College on Monday 11th February 2013. Following regional finals in Birmingham and London the six finalists each served a three-course lunch...

This year teams consisting of three full-time catering and hospitality college students were asked to create a three-course menu inspired by the theme ‘Going Global with World Cuisine’ in just one hour and 45 minutes. After an initial paper judging...