Search

The competition, which is now in its 39th year, is open to all chefs over the age of 23 who work in any sector of the catering industry. This includes hotels, restaurants, pubs, universities and contract caterers. This year the categories will be...

The competition is open to any member of the public who thinks they have what it takes to produce a pasta dish to impress Zilli and Prezzo executive chef, Paul Lewis. The prize up for grabs is a place on the Prezzo menu for the winning dish, plus a...

The awards, which give entrants the opportunity to celebrate and publicise their training initiatives, are open to businesses of all sizes, with separate categories for small, medium, large and macro employers. Businesses will compete to be named...

This year's finalists, who will go head to head at the grand final at the Grimsby Institute of Further & Higher Education's Gallery Restaurant on May 20 are: two teams from Norwich City College, Oxford & Cherwell College, Stratford upon Avon College...

Bailey, commis chef at the Michelin starred restaurant, was first to collect his Johnnie Borra Memorial award for the most promising young chef under the age of 25 who has demonstrated outstanding talent and enthusiasm. He said: "The last 12 months...

The initiative is part of Singapore's International Culinary Exchange SPICE programme launched earlier this year. Over three days, from June 9th to June 11th, London's Southbank will come alive with the smells of cuisine created by one of Singapore's...

Runner up was Saints Bay Hotel chef Ashraf Elsergany and in third place was chef Guiseppe Cerciello Rega from the Absolute End Restaurant – again both from Guernsey. They were among six professional finalists who had to prepare and serve three...

The three chefs took part in a cook-off in Michelin-starred chef Martin Wishart's Cook School in Edinburgh where they created a main course from a selection of Scottish ingredients only revealed to them on the day. They also took part in a short...

Toby Beevers, executive chef at The University of Chester, Mike Evans, a lecturer at Coleg Llandrillo Cymru, Rhos on Sea, Gareth Johns, co-owner of the Wynnstay Hotel, Machynlleth and Colin Gray, chef director in Capital Cuisine, Cardiff, have been...

Kieran Ditchburn and Shane Stevens wowed judges with their menu of locally sourced ingredients. The team's menu of Cumbrian Farmhouse cheese soufflé followed by herb crusted Lakeland lamb with sweet potato and chantenay carrots showcased their...