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The group collected five gold, four silver and two bronze awards in starter, main course, vegetarian, multi portion and bakery categories as well as achieving the catering product of the year title. Here is the full list of winning products: Catering...

Now in its 19th year, the title is one of the UK's most respected and sought after culinary trophies, awarding the crème de la crème in the chef community. Mark Sargeant, ambassador judge and 2002 winner said: "Winning National Chef of the Year was...

The festival will see the return of gourmet dining on the London Eye for 11 nights (an increase from the six sold-out nights last year). One capsule will be transformed each night into a restaurant, completing one rotation for each course. Each...

Cheered on by a huge crowd of British chef supporters, friends and family – one of the loudest and most enthusiastic supporters club there – Hulstone and his commis chef Jordan Bailey under the watchful eye of coach Nick Vadis, UK executive chef...

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...