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Wright, who has already ran her own restaurant, published a cook book and picked up more than 20 national and international cookery awards, gave a masterclass in butchery and fishmongery skills preparing seared scallops and cinnamon and orange...

The scheme, which will run from 24-30 June, aims to reinforce business and consumer partnerships between the two nations through a series of events covering four main areas: trade & investment, food & wine, migration and tourism. Commenting on the...

As part of his new role, Snee will be performing cooking demonstrations and conduct site visits to existing installations to ensure chefs are making the most of their equipment whilst also providing them with top tips and advice. But to begin with...

Daniel Waldock from Thames Valley University is to continue to the next stage of the competition with his innovative menu. Waldock's menu consisted of a starter of tempura of Cornwall rock oysters on a caramelised maple syrup endive and McCain Rosti...

Johns has been selected in a team of six chefs to represent Wales at the festival from June 24 to July 5. He is one of around 100 Welsh performers and craftspeople who will be showcasing Wales for 10 days. An area the size of four football pitches on...

Contract caterer for education, Chartwells, joined forces with Kent Works and Canterbury College to host a two-day event for catering, hospitality and cookery students in Key Stages 3 and 4 and NVQ levels 1, 2 and 3. The event gave students the...

To enter, caterers need to submit a starter, main course or pudding and its theme should be based on one of the four seasons. The recipe should be suitable for a small group of people. The two lucky winners will receive either places on a °Cordon...

The figure is up from the original hourly rate of £8.10. Chefs are on the shortage occupation list for skilled workers and the government reviews this periodically. The MAC said it is continuing to work with representatives from the hospitality...

Fish4Ever founder Charles Redfern commented on the recent demand: "We often get asked for catering packs of our fish and lately we have had even more calls for our anchovies and tuna from restaurateurs who are concerned about reports of their...

Catermasters and In House managing director, Richard Moody, has given up his time to act as a volunteer mentor to students. Moody has had a close involvement with Brookes for eight years and is pleased to be able to pass on his expert knowledge and...