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The specialist patisserie lecturers competed in the French Open Dessert Competition 2010 in Paris last weekend which is a qualifying event for the Coupe de Monde de la Patisserie next year. In the specialist patisserie competition, the two College...

The website is there to tell both public and trade everything there is to know about Scottish venison, and where it can be bought. It has opportunities for restaurants, butchers and mail order companies to be listed, as well as game dealers, food...

After an initial 'paper' judging, Jean-Philippe Bidart, head chef at The Millbrook Inn in South Pool, competed in a nail-biting national 'cook off', where he had to prepare his dish within a fixed period of time, and create another from a mystery box...

Delegates have a choice of two dates for the half-day course which runs from 2.00pm – 5.30pm at the Premier Inn, London Kings Cross St Pancras on either Wednesday, 19th May or Tuesday, 15th June. The Bureau have developed the course in response to...

This event will see the culmination of a 12 month programme involving almost 8,000 12 – 16 year olds who have cooked their way through the four stages of FutureChef. A high profile panel of Judges, lead by David Mulcahy of Sodexo, will decide the...

Kristian Fuchs, 19, of Pembrokeshire College. Lewis Keane, 18, and Dylan Timperley, 19, both from Coleg Llandrillo Cymru, Rhos-on-Sea will be up against chefs from England, Scotland and Northern Ireland in the final on Tuesday. Staged at the Wessex...

The ready meal, which is ready to serve in under five minutes, was picked from eighteen products that had been placed first, second and third place across the competition's six categories. As well as winning the Overall Champion title and ready meal...

This award is a testament to the significant energy savings that can now be achieved. The new EcoCooking Mode has been designed to reduce energy usage by up to 25% and will be added as a standard to all models from 2010. The integrated Advanced...

After attending Bournemouth College, Gregory spent several years learning the basics as a commis chef before taking his training to new levels in the Michelin star restaurant at the five star Lucknam Park Hotel under Robin Zavou. He is a firm...