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Chefs need to be able to cook a three course meal for two using local North West produce costing up to £25. To enter the challenge, entrants must be under 25. Chefs must also work in either Greater Manchester, Lancashire, Merseyside, Cumbria or...

Hosted in the Blue Room on the first floor, the evening will be presented by Werner Englebreght, chief wine maker at Waterkloof and Danny Spencer of Boutinot Wines. As guests dine tasting notes and anecdotes from the vineyard will be shared. The five...

Five of the UK's most respected wine critics have unveiled a competition offering one lucky subscriber the chance to win an exclusive Rioja wine tasting holiday prize as their guest. The critics are: Olly Smith of BBC's Saturday Kitchen and Live...

General Manager, Daniel Ward commented: "We are really excited to have John working alongside our team this week. As well as running the kitchen, John will be working on some new signature dishes for our autumn menu." "John boasts a fantastic wealth...

The site focuses on caterers keeping in touch, expressing opinions, providing feedback and asking questions. Caterers also have the opportunity to register and receive regular news updates on promotions, offers and new products before anyone else...

Other high fliers include Ireland's chef and food writer Clodagh McKenna, baking & chocolate expert Linda Collister, young chef Sam Stern, Michelin-starred chef Rob Rees MBE, and children's author Anne Fine. The industry experts will be coming up...

At the launch, Rosie and Oliver cooked a recipe using ingredients that often get forgotten and chucked in the bin. With a third of London's food currently being thrown away, top chefs such as Gary Rhodes, Hugh Fearnley Whittingstall and Thomasina...

Produced in association with Travelodge, the report, 'Backing UK Tourism: Destination Recovery', began by saying the industry should be monitored by the Department for Business, Innovation and Skills (DBIS) as opposed to the current set-up with the...

The course, which kicks off on 10-14 August, has been created by Michelin Star chef and co-owner Thierry Laborde. The five-day course is a culinary combination of soups, breakfasts, brunches, dinners and light bite meals. All utensils, ingredients...