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The chefs designed a menu for the dinners, with each of them taking the lead on one of the courses. Guests at Northcote were treated to a champagne aperitif and canapés, followed by Haworth’s wild duck Wellington, orange and cardamom and organic...

The nationwide competition is offering entrants the opportunity to celebrate the multicultural influences within Britain and to showcase their culinary skills. To enter, college lecturers have to submit a three-course menu for four covers. Menus...

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...