Search

The exclusive award will enable one lucky 17-20 year-old to study Le Grand Diplôme at Le Cordon Bleu’s International Flagship Institute in London’s Bloomsbury Square for nine months. With accommodation fees in Central London included in the prize...

Christmas with Todiwala will take place at Hilton London Heathrow Airport Terminal 5 on Saturday 22 December. Guests will be able to experience a special tasting menu designed and cooked by Cyrus Todiwala, all inspired by his Parsee heritage. Diners...

The teams entered as many classes as possible at the 2012 event in Erfurt, Germany, and new team captain Ryan Hopper was proud of their efforts. He said: “Overall it was a challenging event, mainly for the junior members of the Culinary Academy...

The South West Chef of the Year 2012, Professional Class was awarded to Michael Tweedie, junior sous chef from Lucknam Park, Bath. The winning dish consisted of roasted turbot, mushroom purée, crushed celeriac and celeriac fondant and a mushroom foam...

Ysgol y Gader in Dolgellau, Gwynedd, has won a Family Food Appreciation Workshop run by the Craft Guild of Chefs in a free online draw for the ‘Get Traditional’ day part of the week’s celebration of healthy school food. The workshop for up to 12...

This year’s theme is ‘Going Global with World Cuisine’, offering entrants the opportunity to celebrate the multicultural influences within Britain. The UK-wide competition provides a great opportunity for all full time hospitality and catering...

Over 600 guests from across the hospitality industry came together to celebrate the people, organisations and projects working to raise the profile of the hospitality sector as an employer and attract and retain talent. Raymond Blanc’s Le Manoir Aux...

The University of West London (UWL), one of five centres of excellence in Asian and oriental cuisine, has been chosen to pilot the ‘high-end’ scholarship programme because of its high quality teaching standards, links with industry, and specialist...

His well thought out menu, paying attention to authenticity, sourcing, seasonality, timing and wastage, while creating maximum flavour, texture, balance and style, wowed the judging panel. It consisted of fillets of mackerel, salted cucumber, mussels...