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Nico Simeone from the Balmoral Hotel, Edinburgh, beat five other finalists to claim the title. The competition took place at the Edinburgh School of Food and Wine, Newliston. Simeone commented: "I am really chuffed to win in the face of such stiff...

The party, which was organised by fellow employees, comes two years after the chef celebrated a record 45 years of service with the UK & Ireland managed estate. Roger Wright, who leaves his role of head chef, began his career in 1963, at the age of...

Vardy, who joins Lyons Seafoods from Bowes of Norfolk, where he was director of technical services, will sit on the board and report into managing director, Charles Dawson. Dawson said: "This new role has been created to reflect the growing...

Notably the legendary Pierre Koffmann, one of Britain's greatest chefs, was proclaimed winner of the Craft Guild's Special Award, which he received from the Craft Guild's national chairman Andrew Green. This award recognises a great ambassador for...

Hosted by head chef Les Woolven, guests were served up treats such as miniature cakes, muffins and pastries, rose jellies and scones with jam and cream on the afternoon tea table. On the truly local table was produce from within 50 miles of the...

The event will feature eight teams comprised of three pastry chefs from the following countries: Denmark, Great Britain, Italy, Japan, Mexico, Singapore, South Korea and the United States. The team from the UK – Javier Mercado, John Costello and...

The research, by Cobra Beer, found one curry restaurant for every 853 residents in the area. The study also revealed Taj Mahal as the most popular name for an Indian restaurant. Other areas to make the top 10 include Cardiff, Doncaster, Leicester and...

The award comes hard on the heels of chef/patron Graeme Pallister being named Scotland's Executive Chef of 2010 for his work at the city's sister hotel, Parklands. It makes 63 Tay Street the only restaurant in Perthshire to hold the rating apart from...

The Philadelphia recipe competition was open to all first year trainee chefs and took place in two rounds: recipe design and a cook off final. Students were required to create a starter or a main course dish using Philadelphia Light cream cheese...