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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...

Chris Tull, 22-year-old junior sous chef at the Castle Hotel, Conwy, edged out three other young chefs to land the title and an all expenses paid trip to represent Wales at the Junior Forum at the World Association of Chefs Societies Congress in...

Bennett brings experience gained from positions at some of London’s top hotels including The Westbury, The Arch and Haymarket Hotel. He has also made it through to the final of the Roux Scholarship in 2011 and 2012. Bennett commented: “I am thrilled...

The awards recognise and honour 50 individuals from influential hospitality operators based in the north of England. Entries for this year’s NRB Top 50 line-up will be chosen by a panel of experts from the Russell Partnership who, as well as judging...

The competition, now in its fifth decade, is recognised as the annual search for a chef that stands out from the crowd in terms of wow factor, skill and passion, and will follow in the footsteps of renowned chefs such as Gordon Ramsay, Simon Hulstone...

Over two days – 29th & 30th January - the most talented chefs in the world, including the UK’s representative Adam Bennett (head chef at Simpsons Restaurant, Birmingham), will take to the stage to compete. The contestants will be asked to cook one...

The workshops, which see professional chefs going into schools to teach children and parents cooking skills, were launched in 2010 but, until now, have been independently run by the Craft Guild. The Guild will now have better access to schools and...

The organisers now want to hear from student chefs, working chefs and waiters aged 25 or under by August 1, who think they can rustle up the best teatime spread. The competition named after Winnie Myers, a Craft Guild member and former head chef at...