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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...

Aimed at aspiring chefs, the Ashburton Chefs Academy flagship course, which is the accredited six-month Professional Culinary Diploma, will equip students with the knowledge and skills to cook at the highest level as well as providing management and...

This prestigious event will once again challenge chefs on the archipelago where English culture meets French. The contest is divided into two classes and open to both junior and senior entries. The junior competition is for any student over 16...

The first of its kind in an industry where women have struggled to reach positions of seniority, the Top 100 is designed to celebrate the very best in female achievement in the hospitality, leisure, travel and tourism sectors (HLTT). Nominations can...

Ollie, who was born in Eastbourne, originally went to the hotel as a work experience student when he studied catering at the former Eastbourne College of Arts and Technology. He applied for a job when he left college and after starting work at the...

A further 61% of respondents said they preferred to eat in places that are transparent about the ingredients they use; and 59% of those surveyed thought that knowing about the nutritional information would influence their choice of establishment –...

This new venture offers naturally reared beef from selected rare breeds to customers within the M25 area. The East London Steak Co. sources the highest quality beef from British farms. Every animal is hand-picked and selected using a strict criteria...

The certified qualification begins at entry level and can be followed through to a foundation degree in food and beverage management. To celebrate the AFWS hosted a screening of the final episode of the programme attended by members of the industry...