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The gourmet event takes place on Thursday, October 18, at the recently extended Hospitality & Tourism Department at Barnfield College New Bedford Road in Luton. Led by Andrew Bennett, executive chef from the Sheraton Park Lane hotel, the chefs...

In the latest booklet in EBLEX’s ‘Master Chef and Master Butcher’ series, Antona and master butcher Dick van Leeuwen showcase six underused and inexpensive lamb cuts, which can be used for traditional and sous vide cooking. These are designed to...

Baudary, sommelier at Gordon Ramsey’s Maze Restaurant in Grosvenor Square, London, came second in the competition – runner up to the overall winner Chris Moore from the US, with Australian Yuki Hirose taking third place. Based on the Master Sommelier...

The winner will go on to represent Wales at the Junior Forum at the World Association of Chefs Societies Congress in Stavanger, Norway in 2014. Organised every two years by the Welsh Culinary Association, the Junior Chef of Wales contest is sponsored...

The last time the junior team competed at the Culinary Olympics in 2004, they won a gold medal on their debut. Team captain that day, Hefin Roberts, head chef at Ye Olde Bulls Head Inn and Townhouse, Beaumaris, this time lines up for the senior team...

Coming through with flying colours this year were: Rebecca Reeves from the House of Commons, Ben Champkin from The Elephant Restaurant in Torquay, Kristian Curtis from Simpsons Restaurant in Birmingham, James Goodyear from Le Manoir Aux Quat’ Saisons...

Colleges including Devon, Durham, Shrewsbury and Bristol are being visited by Game-to-Eat’s consultant chef Lee Maycock who will be giving an in-depth briefing on ‘fur and feather’ as well as a cookery demonstration on game dishes. Year two and three...

Aimed at finding the industry’s hottest chef, the competition invites student chefs of all ages working in the UK to create an original dish inspired by flavours and tastes taken from some of the world’s most popular cuisines, such as Latin American...

Smyth was praised in recongition of her "focused and faultless cooking, delivering a menu featuring graceful new dishes alongside glorious classics". The Good Food Guide's anonymous inspectors lauded her food as both "delicate and generous, for...