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The finalists are: Carol Haime, The Sandrock, Farnham, Surrey – (smoked haddock pie with mascarpone cream, poached quails eggs, spinach and button mushrooms) Craig Hennessey, The Queens Head Inn, Penrith, Cumbria – (cumberland tattie pot) Rebecca...

For the first time it has been included on UNESCO's list of "intangible cultural heritage" worth safeguarding from global influences, and is now officially a unique cultural tradition that should be preserved and shared with the rest of the world...

Middleton has not only become the best young chef in Wales but has also clinched a once in a lifetime, all expenses paid trip to South Korea. He beat three other chefs in the closely contested final. Organised every two years by the Welsh Culinary...

The Northwest Chefs' Association is the only regional trade body representing professional chefs and cooks in England's Northwest. Established in 2008, the association works to promote the industry and raise the profile of chef members and food...

The awards, which have received support from Heygates Flour Millers, will take place on Wednesday 8th June in Melton Mowbray and are now open for entries. The awards received over 700 pie entries from 125 pie makers from all around Britain last year...

Two regional heats will be held on Thursday 10th March at Birmingham College of Food and Thames Valley University, Ealing. Competing in Birmingham: Mark Birchall, LEnclume, Cartmel, Cumbria Richard Edwards, Lucknam Park Hotel & Spa, Wiltshire Viresh...

The decision from the European Commission means that from now only Cornish pasties made in Cornwall and following the traditional recipe can be called 'Cornish pasties'. The CPA submitted the application for PGI in 2002 to protect the quality and...

The newly-elected vice-chairman is Christopher Rawstron, vice president, operations, UK and Ireland, InterContinental Hotels group. Davy, who is proprietor of the Rose and Crown Hotel, Romaldkirk, Co Durham, has been a member of the national...

Each team is challenged to cook a three-course meal for 80 people. Finland will cook a main course using Welsh Lamb on Tuesday, February 23. The Welsh National Culinary Team will cook Welsh Pork on Wednesday and Switzerland will use Welsh Beef in...

Blanc and Loubet will be cooking a special menu and tickets are strictly limited. The evening includes Champagne and canapé reception, four courses and wine, all for £95 per person. Bistrot Bruno Loubet opened in February 2010 at The Zetter Hotel...