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The competition is divided into two elements – hot kitchen and cold buffet table – and Wales is one of 25 countries from around the globe taking part in the event. The Welsh chefs began in the hot kitchen, cooking a three course meal for 110...

The 'Premier Marinade for Lamb' product contains a "unique blend" of ingredients including mustard oil, ginger, garlic, pickle, salt, garam masala, red chilli and turmeric and the 'Premier Marinade for Chicken' offers a blend of fresh coriander...

The winners are as follows: Live Cookery Competition – sponsored by Major International Ltd (Awards presented on 4th November) 1st - Nathan Aldous – Emmanuel College – Gold 2nd - Byron Franklin – Queens' College – Silver 3rd - Oliver Prince...

Smith impressed the judges with his 'Fizz Wizz Fireworks' cake which was designed to resemble a family watching a firework display, with toffee apples and rockets shooting out from the sides. He said: "I am so chuffed to have won gold, particularly...

He has spent his time this week working with catering students to prepare a Cumbrian-themed meal, including Silloth potted shrimp and Eden Valley lamb, and he has led a masterclass to teach local budding chefs how to recreate his own dishes. The...

His dish for the competition, which runs from November 20-24 2010, is a dessert of hazelnut crème brûlée, clementine jelly and butternut squash ice cream for four people. Wilcock, who is part of the Craft Guild of Chefs Culinary Team, said he is...

There were two categories; Gluten-free Chef of the Year, for professional chefs and Up and Coming Gluten-free Chef of the Year, for catering students and under 23s. Michael McCamley from Northern Ireland was chosen as the Gluten-free Chef of the Year...

The seminars will be staged during the three days of the show – aiming to give visitors the tools to succeed in the market place. They will cover a range of issues including developing a new hotel, sustainability, legal guidance, tricks of the...

Ben Murphy's winning menu featured langoustine tortellini, seared scallop, langoustine and saffron sauce for starters, followed by roast venison loin, spiced pickled pear, beetroot puree, celeriac and kumara fondant terrine for mains. His dessert...