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Her winning recipe: To start, Moon prepared a mi cuit of Kilnsey Trout with celeriac remoulade, fennel wafer and a Wharfe Valley rapeseed oil dressing. Her main was a lamb saddle stuffed with kale, wrapped in Leeds City College cured bacon flavoured...

The first stage of the 2010 Chef of the Future competition is to create a three course meal which is suitable for vegetarians. The finalists will then be expected to produce their full menu at a live cook off on Thursday 27 May at the Vegetarian...

Their stand (S2560) at this show will be showcasing the brand's latest developments in handheld snacks with live demonstrations and product sampling. In addition next Wednesday will see McDougalls dedicating an entire day to education. BBC food and...

Pavey was awarded the pie prize for his Wye Valley Pie, described as "heaven in a pie" by the judges. The Welsh inspired dish is a combination of locally sourced chicken, asparagus and potato, topped with a layer of creamy Tintern Abbey Cheese and...

Businesses within the M25 are eligible to apply for the fully funded training courses, which have been running since January and are only available until the end of March. The two courses – a level 2 award, aimed at frontline staff, and a level 3...

The new 14-19 Diplomas are one of the three main education choices for young people – alongside GCSEs, A levels and Apprenticeships. Prompted by the need to develop a brand new curriculum with accompanying lesson plans and packs, over half (55%) of...

In a closely contested competition, Scotland pipped Wales and Ireland to the title. The Scottish team, led by David Hunt of Inspire Catering and captained by Kevin Reid of the Royal Airforce, was allocated three hours to produce a three-course meal...

James Adams, Mark Baines, Alex Piludu and apprentice chef Fabian Phidd will be cooking recipes inspired by their work at the Italian restaurant to create dishes with fish certified by the Marine Stewardship Council (MSC). The demos are just another...

This follows news in the latest issue of Stockpot of reports emanating from the US that the restaura t would close for good in December 2011 for two years before becoming "a cutting edge academy for the world's most talented chefs". El Bulli says the...