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During a cook-off final in London, Lucy Bednarczyk, the only female in the final, fought off eight other national finalists to claim the prize with her dish 'braised neck of mutton, mutton Cornish pasty and broth, Jerusalem artichoke purée, creamed...

The contest, open to all UK professional chefs across the country, was aimed at finding the best recipe using French cheese as a key ingredient, and a particular cheese was allocated to a specific region as follows: • Scotland and Northern Ireland...

Barry Areington has stepped into the role, with immediate effect. Previously with Nestle Waters as Impulse channel director for the UK, Areington was formerly based in South Africa where he was the sales director for Sara Lee and national sales...

The "must-visit" event, which is being held on 17 February at the Barceló Hinckley Island Hotel, Leicester, aims to bring the industry together to hear visionary speakers lead the debate on all matters dedicated to frozen food. It will also give...

The competition is open to all trainee chefs in full time education between the ages of 17-23 and Kraft is very keen to work with colleges to encourage as many entries as possible. This year's national event follows Kraft's very successful 2010...

The Wessex Salon Culinaire offers a great opportunity to compete, network and meet faces old and new from across the industry. The event will feature more than 500 competitors under one roof and, aside from all the cooking action, there'll be plenty...

The People's Choice Award will be the 14th category of the 2011 Craft Guild of Chefs Awards or 'Chefs' Oscars', set to be announced at the new Park Plaza Westminster Bridge Hotel on June 2. Craft Guild vice president Steve Munkley said the new award...

The competition came into being after Heinz Foodservice joined forces with the Craft Guild, City & Guilds and PACE (Professional Association for Catering Education) to present an exclusive event aimed at full time catering students aged 17-23 in...

Entrants have until midnight on the 31 January to submit their recipes. Participants, who must be cooking in the UK and be between 22 and 30, must submit a recipe to serve four people using: one monkfish tail of between 1.2 – 1.4k weight, served...