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“It’s a cooking competition, but we’re trying to find people aged 17 – 24 with different levels of experience to take part,” said Adam Ferrari of the BBC. “We’re looking for confident young people in the cooking industry who think they could be the...

The UK pastry team comprised team captain Barry Johnson, principal chocolatier at Rococo, and Nicolas Belorgey, chef lecturer at Le Cordon Bleu cookery school. Team president is executive pastry chef Martin Chiffers, and team chairman is Le Manoir...

Runners up were Daniel Bland of The Wheatsheaf Inn, Doddington, and Jonathan Cook of Greywall’s Hotel in Edinburgh in the final held at The Cook School Scotland in Ayrshire. The competition, organised by Braehead Foods in association with Staff...

Applicants must currently be working full-time in the UK as a chef, pastry chef or waiter and should be aged between 20 and 26 on 31st December 2013. The AAE is an award available to young people in the hospitality industry, recognising and...

Successful candidates will have to pass a number of culinary challenges in a high-pressured environment. Those that reach the final exam must achieve a score of 85% to pass. Josh Bingham from Le Manoir aux Quat’ Saisons was last year’s highest...

The Honours & Awards reward the sterling efforts of members, business partners and all who have strongly supported the Craft Guild during the previous year and will be presented after the AGM’s special luncheon. Nominations must be received no later...

For the fourth consecutive year, the equipment specialist has donated a sum of money to help satisfy any training needs and aid the purchase of requisites that are needed for furthering their education.

The live final, on Wednesday 21 May, will see four contestants producing a three course meal, plated for four people, within three hours. Written applications need to be in by 16 April. Entrants need to submit full details of their menu (including an...

Headed up by executive chef Michael Lecouteur – formerly of Smiths of Smithfield and Bird of Smithfield –the new menu offers a modern British twist with starters such as Colchester rock oysters with red wine shallot vinegar and cucumber; Orkney Isles...