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The seminar by Westminster Kingsway College Chef Lecturers included in-depth presentations on what sustainability is, the issues that affect sustainability and how best a chef can work towards being sustainable in their choice of fish for the menu...

The agreement between City and Guilds and the Hospitality Guild will see the two organisations work together to achieve the mutual objective of improving the standards of professional development in the hospitality industry. Tony Sharp, industry...

Food and beverage service student Colleen McCann and professional cookery student Lauren Beavers were crowned winners of the prestigious student catering competition at the 25th anniversary awards ceremony at The Dorchester Hotel in London yesterday...

Each chef will each take home an iPad Mini and have the chance to see their idea brought to life in a unique film. Knorr asked chefs to think outside the box and come up with ‘ridiculously versatile’ uses for its fictional chef, Versatility Steve, to...

The winners will go on to cook their dishes for 250 guests at The Savoy in September. Sean Nolan from Hertford College created the winning starter – a warm salad of slow cooked turkey thigh with a turkey lollipop, beetroot and cranberry cream cheese...

For the first time in its four year history, the YNCOTY organised by the Craft Guild of Chefs, in partnership with Unilever Food Solutions brand Knorr, is holding two semi-final heats. These will be held at Sheffield College on June 18 and the...

After receiving a record number of entries to this year’s prestigious event, a select few young chefs have now been chosen to go through to the regional cooking heats at University College Birmingham or the University of West London in Ealing on June...

To celebrate the 20th year of the awards, the 19 previous Special Award winners were acclaimed pictorially at the ceremony to highlight the industry's outstanding culinary brilliance, while teasing the audience with a question mark for this year's...

Swapping their pens for pinnies, critics including Jay Rayner, Tom Parker Bowles, Tracey MacLeod, Bill Knott, Charles Campion, Joe Warwick, and Lucas Hollweg faced the heat of the kitchen to produce a three-course dinner for guests at the event...