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This was the first time since 2003 that the UK was represented in the final of this prestigious event, and the team was supported by WKC students and staff who travelled to France especially for the event. The UK team included WKC chef lecturers...

Doyle and Ramsay will be joining 22 other colleagues from the hospitality sector to trek the Great Wall of China from 23 March to 3 April for Springboard, which helps young people, the unemployed and disadvantaged groups of society gain work in the...

Serving Up Sustainable Hospitality, a free "eco-workshop" organised by sustainable business experts from Middlesex University's Ecovate project, will be held on 3 February in Angel, north London. Ecovate, a project designed to help SMEs in London...

The biennial world contest held in Lyon saw Kofoed continuing his winning streak after taking the Bocuse d'Or Europe trophy last June. Runners up were Sweden's Tommy Myllymaki and Norway's Gunnar Hvarnes, the latter also a runner up in the European...

Entries are open until 28th April for youngsters who were aged 10 to 14 on 31st August 2010 to submit their own recipes for a two-course meal for two – four people and take no longer than an hour and a half to prepare. Six finalists will be invited...

Welsh team manager Graham Tinsley, executive chef at Carden Park Country Hotel, Golf Resort and Spa near Chester, said: "There is no bigger rivalry than competing against England and Scotland because national pride is at stake. "England has only just...

Under the DS-gluten free brand, the new range, which will be launched at the Hospitality Show today (24 January), will comprise a selection of current bestselling DS-gluten free products which can easily be integrated into everyday menus along with...

Kruger was competing against six other finalists in the cook off stage of the nationwide competition, which follows a paper-based first round. The Spanish Young Chef of the Year competition is held each year to encourage talented chefs up to the age...

What we do: • Raise the profile and quality of the hospitality industry in the North East to equal that of anywhere in the country. • Work closely with colleges, restaurants and hotels, from students at entry level to those at management level. â...