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On Monday 6th December 2010, the Mandarin Oriental Hotel, London will play host to over 200 senior industry professionals congregating to make face-to-face contact with colleagues and to hear from David Clarke as he addresses some of the big issues...

The new shop, which can be found at www.tetleyforcaterers.co.uk allows caterers to mix and match packs of 25 tea bags, from the complete selection of Tetley's drawstring envelope range of speciality teas. Each case will need to consist of six boxes...

The event will be held in four major cities across the country with each show featuring one hour cooking demonstrations from top chefs including Rick Stein, Ainsley Harriott, Gino D'Acampo and Hugh Fearnley-Whittingstall. Audiences will get the...

Mark Stinchcombe, brasserie junior sous chef from Lucknam Park, Colerne, Wiltshire and Ben Dantzic, head waiter at Restaurant Andrew Fairlie, Gleneagles have been named Young Chef Young Waiter 2010. The pair were announced the winners at an awards...

The competition, run by Foods from Spain, is open to students and chefs already working in the industry up to the age of 25. Entrants must design a three-course Spanish-inspired menu for four covers, using specified Spanish fruits and other foods in...

Entrants, 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 either as a whole or in portions, accompanied by a rice dish and a green...

The awards, now in their seventh year, received a record number of entries with the winners being selected from a competitive field of over 10,000 entrants. At the ceremony, Radio 4's Sheila Dillon was honoured for her outstanding achievement in the...

Chef and restaurateur, Bains was born in Derby and moved to Nottingham when he was 21. After passing his City and Guilds qualification, he was chosen to be part of a team that opened the first of Raymond Blanc's brasseries. A spell at L'Escargot in...

Competitors had four hours to dish up eight portions of a three course meal, which were then served up to diners and judges. The winning dish comprised of assiette of start bay crab with bisque, potted white meat and crab claw salad with puff pastry...