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This is the first apprenticeship competition of its kind designed by a local catering and support services company and is being backed by the Scottish Government's business to education programme. It will be judged by renowned foodie and former...

The event featured Pierre White offering 20 key customers an insight into the best ways of using KNORR's products. Taster dishes included: 'deviled' kidneys, steamed seabass with ginger and spring onion and steak fillets using KNORR Bouillon and...

Sales of Tickler, Milk Link's 100% British extra mature cheddar, show huge growth in the foodservice sector – up two and a half fold year-on-year (52 Week MAT Ending 16.09.10; 12.5kg block format). Tickler is now used in dishes and named on the...

Chef Andrew Thorndyke applied to one of the celebrity chef's London restaurants in 2000, aged just 15, not knowing Antony owned it. Working every weekend while still at school, he joined as a full-time apprentic chef in 2001, where, under Antony's...

Previously head chef at Chapter One, Donovan has been working with renowned chef Andrew McLeish, where he helped retain the restaurant's Michelin Star and four AA rosettes. Prior to Chapter One, Donovan has worked at the Greenhouse, Aubergine, The...

The competition, which runs until November 28 2010, is open to chefs, sous chefs and Craft Guild members. Applicants from around the country will be given the challenge to develop their recipe using the French cheese allocated to their region: •...

The national challenge, which has been running since 1993, encourages teams to develop real life catering skills by focusing on accurate costing and sourcing local ingredients, and gives them the opportunity to demonstrate their creativity and...

The celebrated chef will unravel the secrets of Michelin star cooking in a masterclass where he will present three dishes. Tracey Rogers, managing director, Unilever Foodsolutions, commented: "Hospitality Action raises awareness of key issues that...

Coeliac UK is working in conjunction with the Institute of Hospitality, Craft Guild of Chefs, Sodexo and 3663, to find recipes for a three course gluten-free menu. To enter, chefs must send in their recipes and they could be in with a chance to take...

A total of 79% of consumers thought it was important for pubs, restaurants and hotels to support their region's food growers, producers and farmers. The study, which falls during British Food Fortnight (18 September to 3 October), also tracked...