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The well deserved winner has won a three day work placement at the renowned restaurant, El Bulli in Spain. Students had to design a three-course meal for four covers using Spanish fruits in each course and supply the details of ingredients, method...

Following a call for its resurrection, Brian Mellor has salvaged NW Young Chef of the Year, which has celebrated budding culinary talent for the past seven years as a key initiative of the now disbanded North West Fine Foods. The highly-respected...

21 Chefs from BaxterStorey have completed the course and participants varied from those in the earliest stages of their career to head chefs with extensive experience. The latter have completed a Foundation Degree in International Culinary Arts...

Issued by the European Agency for Safety and Health, the report showed that employees in pubs, bars and nightclubs are particularly at risk. It also highlights how workers within the industry face a number of psychosocial risks such as unpredictable...

Aromas inspired by nature will also feature heavily in products, according to the report. Mintel's product expert, David Jago, explained why foodies should be excited about new tastes and smells hitting global markets soon: "Today's manufacturer is...

The winner will not only receive the best young chef in Wales title but will also win an all expenses paid trip to compete in Chile Set to do battle in the kitchen are Joseph Jones from The Great House Hotel, Bridgend, Jonathan Goodman from Ruthin...

Chef Lecturer Jose Souto from Westminster Kingsway College in conjunction with the Craft Guild will be paying a visit to Hampshire to meet truffle specialists Dr Paul Thomas and Marion Dean. Dr Thomas is the founder of Mycorrhizal Systems, a company...

Calls to the hotline, on 020 7276 8527, will be put through to an answerphone where callers can leave their reports. This answerphone will be checked regularly. Callers should leave as much information as possible as it will enable the Agency to help...

The three countries will battle it out in a Restaurant of Nations hot kitchen competition over three days, each being allocated three hours to produce a three-course meal for 90 people under the supervision of a panel of international judges. The...