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Launched by Raymond Blanc protégés Lloyd and Adwoa Hagan-Mensah, the workshops include a range of different specialities such as African inspired canapé making and full dinner party catering. Classes are designed to accommodate all levels of cooks...

During the session, which will be taking place on Sunday 8 August, guests will watch a demonstration of dishes ideal for al fresco entertaining, sample a selection of these dishes, and question the chef on any cooking queries. Tanaka will demonstrate...

Exhibition director Toby Wand commented: "In spite of ongoing economic uncertainty we are expecting a record number of exhibitors at the show this year. We are hoping this will create an increase in footfall too, after welcoming over 7,000 key buyers...

The 24-year-old sous chef from the London Carriage Works in Liverpool was presented with the top award at a high-profile ceremony at Manchester's Deansgate Hilton (Wednesday). It is a particularly poignant win for the Toxteth-born chef, who spent...

Phillip Skinazi won the contest with his dessert of coconut cream bomb, rum and raisan parfait, pineapple gel, caramelised pineapple and soy caramel. He also served a petit four made of cherry gel and chocolate ganache with grapefruit and saffron...

The in-depth sessions are open to chefs who want to learn more about preparing and cooking game for their menus. British Game expert Lee Maycock will be taking attendees through the game seasons, showcasing key species in fur and feather, highlight...

During this week von Essen hotels is launching the contest amongst the collection's chefs to create the von Essen signature ice-cream, with the winning flavour being rolled out in all 29 hotels' menus. Each chef and their team will be tasked with...

It is now one of only 32 sites in the world to hold this standard at Grade A*. Catherine Watkinson, site senior technical manager at Lyons Seafoods, said: "The BRC Grade A* certification recognises our commitment to product safety and quality, as...

More than 110 supporters of the Guild – members, business partners and friends – attended the dinner to help raise funds for its head office in Victoria Parade in Richmond to preserve it for future members, re-establishing an initiative first...