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Class – PL17 Schwartz Flavour Pairing Challenge Sponsor – McCormick Gold 1st in Class – Ian Morgan Dan – Boniface – Cucina Gold – David Bittlestone Russell Temple – Craft Guild of Chefs Culinary Academy Bronze – Stephen Guy Tomas...

Thursday's results: Class – JK4 A Restaurant Platter Sponsor – The Worshipful Company of Cooks London Gold – Ross McMillan – Compass Group Culinary Team Silver – Lauren Bancroft – Westminster Kingsway College Class – JR3 Restaurant...

A panel of judges decided Herbert and his pastry chef Arnaud Viatte had just pipped Matthew Harris of Bibendum Restaurant and Adam Gray of Rhodes 24 to the post. Each participating chef was presented with a certificate confirming their membership of...

As well as meeting students from the School of Hospitality, The Prince of Wales personally thanked the College for its commitment to helping disadvantaged young people through The Prince's Trust – the leading youth charity set up by The Prince...

This Easter, chefs purchasing Maggi original, golden or dark vegetarian gravy have the chance to win one of more than 200 prizes. There are three main prizes on offer including £1,000 worth of wholesale vouchers, £1,000 worth of Russums catering...

Horizons values food and drink purchases made by the catering sector at £10.3bn, but is critical of the fact that many food and drink manufacturers are focussed almost entirely on the retail sector. Backman said: "FMCG manufacturers often view...

Tom Lawson, Matt Headford and Camilla Dignan were judged best in class for their gold standard menu and skills at a live cook-off held at Hotelympia on 3 March. Coached by Mick Burke, catering lecturer at Sheffield City College, the winning team...

The website is an essential tool for all those serving Assured Quality beef and lamb to their customers. The new site, found at www.eblextrade.co.uk, offers recipe ideas, cutting specifications for beef and lamb, latest news, information on...

The research found that people's knowledge of, and attitudes to, food technologies vary considerably. Certain characteristics were found to be in common with people who are more concerned about food technologies, including being older, female, having...