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Oliver Lloyd, aged 18, was voted Golden Junior Chef of the Year over 10 other competitors at the four day event in Turkey, meanwhile Calum Craig, aged 17, and Ashley Vigor, 19, picked up gold as Best Young Competitors in the Live Theatre. Another...

Around 50 influential members will be treated to cakes, canapés, open sandwiches, Champagne, Pimms and orange juice at Chelsea Arts Centre on July 1st. The spread in aid of the charity will be served up by Culinary Academy members, who by day work...

At a live demonstration during the annual event on July 15-16, members of the academy will give delegates a taste of what's to come, taking them through the gourmet menu and how they each play a part in producing the banquet for up to 400 people...

The competition, launched in association with Lakeland, is inviting Britons of all ages to submit a new idea they believe could be the invention to revolutionise the future of culinary life and the way we live and work in the kitchen. This could be a...

In response, the Real Bread Campaign, an initiative from Sustain: the alliance for better food and farming, is joining forces with the Real Food Festival to urge members of the public to 'Stick One On 'em!' using specially created warning stickers...

Winning £1000 and a weekend at Stapleford Park, Ian Heircock, master pie-maker of Walker's Charnwood Bakery said: "We are really delighted to have won, it means a lot to have our pie acknowledged by such an expert panel of judges." Other lucky...

Mark Prisk MP, who is a native Cornishman and is now the MP for Hertford and Stortford, has organised a South West food showcase for all the catering and food outlets in the Houses of Parliament from today (20 April) until the end of the month. The...

Andrew Nutter, a regular on TV shows such as Ready Steady Cook, This Morning and the BBC's Great Food Live, will be showing guests how a little bit of imagination can transform household leftovers into mouth watering dishes. The campaign, organised...

Matthew Jackson from Coleg Powys College and Mark Cody from Liverpool Community College are to continue to the next stage of the competition with their innovative menus. Jackson's menu consisted of Gower scallop with Welsh black pudding and...

Built at a cost of £5m, the new centre will help food businesses to put in place the processes they need to meet global food safety standards while making an impact on the knowledge economy through applied research, knowledge transfer and the...