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The competition is open for all the various different types of pie. Judges include: Ed Bedington, editor of Meat Trades Journal Angela Boggiano, Food Editor for Delicious magazine Xanthe Clay, food writer from The Daily Telegraph Sophie Conran...

Sunday's edition of The Observer told how more help is needed for the UK based restaurants that are struggling to recruit from abroad due to the introduction of the points based system. Estimations show that an additional 30,000 members of staff are...

Paula Wiles of Whitstable continues to the next stage of the competition with her innovative menu of pan-fried scallops on a potato rosti with sweet corn puree, truffle foam and bacon, followed by pan-roasted calves' liver with red onion marmalade...

The aim of the event was to reiterate why it is imperative to keep the highly specialist industry going. James Roper marketing director, explained: "We wanted this hugely respected and talented group to understand the quality of our hospitality...

The finalists follow: Greater Manchester – Adam Smith, aged 25, sous chef at Abode, Manchester Lancashire – Stephen Smith, aged 21, chef de partie at Farington Lodge Hotel, Farington Merseyside – Tom Lee, aged 22, chef de partie at London...

Redlands Community Sports Hub in association with Weymouth College has been chosen as the venue, offering a more central location which organisers hope will attract more visitors. Paul Lonsdale, Deputy Principal of Weymouth College said: "This is a...

Located in an 18th century coach house on the outskirts of Edinburgh, his culinary school is attracting students and chefs from many parts of the world as well as the UK. Pirrie, 50, from Corstorphine in Edinburgh, was a regional manager with Halifax...

Sophie visited two primary schools in Enfield, London, to give them a taste of what being a professional chef is all about, as well as some hands on cooking experience. "We wanted to show the children just how fun cooking can be and Pancake Day was...

David, who works for Prestige Scotland, a division of Sodexo Prestige achieved the highest marks in the Gressingham Duck Competition; winning the title of 'Best in Class' and a silver medal for the two plated portions of duck crown he had to prepare...