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Basten, who trained with leading chefs John Burton-Race and Raymond Blanc, has put together starters, main courses, salads and a Chinese dish perfect for Chinese New Year. Recipes range from roast chestnut and sage soup, seared scallops and black...

Invited by the institute's curriculum leader for hospitality, Paul Robinson, Roux hosted the one-off event in Grimsby, where he worked alongside its hospitality and professional cookery students to produce a spectacular feast in aid of St Andrew's...

His dish of partridge with mushrooms and brassicas wowed the judging panel, which included top chef and restaurateur Mark Hix, Game-to-Eat consultant chef Lee Maycock, plus David Taylor and Jill Grieve from the Countryside Alliance. The event saw...

WorldSkills is the largest international skills competition and occurs every two years in cities all over the world. The competition sees 1,000 young people, aged between 18 and 25, compete for medals in more than 40 different skill categories...

Compiled annually by US based Elite Traveler Magazine and Laurent-Perrier Champagne, the list bases the rankings on actual customer experiences assessing everything from the quality of food to surroundings and service. The UK's top restaurant was...

Representatives of the hospitality and catering training and education sector gathered at the East Midlands Conference Centre in Nottingham on March 12 to honour colleagues whose dedication, passion and innovative approach champion best practice and...

Byrne, after winning the north west heat in February, is now among the last eight chefs competing in the final which will air on March 25. The theme for the competition, which involves British chefs competing for the chance to cook a banquet for a...

Sargeant, chef proprietor of Rocksalt in Folkestone, Kent, and 2002 National Chef of the Year winner, said 21st century innovation and new methodology were fantastic, but fundamental cooking skills were the first and foremost ingredient to success in...