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Liking turkey is the only essential requirement. Along with the other judges, the chosen one will have to poke, prod, and taste more than 100 different dishes before selecting the winners of each of the 12 categories. The organisers are keen to have...

The Cheerful Soul in the Hare & Hounds, which is backed by restaurateur and legendary chef, Raymond Blanc, will be a 60-70 cover restaurant, initially open for lunch and dinner five and a half days a week. English commented on their new venture: "The...

Ministers from all four of the UK Governments are to attend the meeting in Edinburgh on Monday 11 May which will be chaired by Rural Affairs and Environment Secretary Richard Lochhead. Topics discussed will include the need to develop sustainable...

Putting classic British cuisine at the heart of the menu, treats served up by Hughson include Dorset down lambs chop, saddle of wild rabbit and honey glazed ham and salmon and roast beef carving trolleys. Hughson commented on his new position: "It...

It was a tightly fought contest but there could only be one winner. Rushin's winning flavour competed against the other five finalists: Chilli & Chocolate, Fish & Chips, Onion Bhaji, Crispy Duck & Hoi Sin, and Cajun Squirrel. As you bite into the...

To gain membership into the organisation, candidates have to be recommended, with existing members having the final say in a voting process. The Master Chefs of Great Britain holds both training and development of young chefs and one of its main...

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...