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The six chefs are: Tom Barnes, L'Enclume Restaurant, Cumbria Scott Dineen, Goldman Sachs (Baxterstorey), London Sabrina Gidda, AIG Group London (Restaurant Associates), London Richard Pascoe, Oulton Hall (De Vere Hotels), West Yorkshire David Salt...

New for 2014 is the Wessex Bake Off, which capitalises on the Great British Bake Off TV sensation and is aimed at giving student chefs the chance to demonstrate their baking know-how. Once again, this year's competition is split into four categories...

They are as follows: • Partnership with Industry Award– University College Birmingham and Mitchells & Butlers Partnership. • Best Chef Lecturer Award – Lee Hyatt, Accrington & Rossendale College • Best Hospitality Lecturer Award – Philip Tomlinson...

NSMW organisers are looking for high profile or unusual catering establishments, perhaps a top London restaurant, a renowned private school, the House of Commons, an NHS catering operation or even an oil rig to host a school caterer for a day over...

The finalists had to prepare two restaurant-quality dishes from a selection of fresh ingredients in just two hours to impress the judging panel chaired by David Mulcahy, Craft Guild of Chefs vice president and craft and food development director at...

These were presented by Craft Guild chairman Christopher Basten, Vice Presidents’ Council (VPC) chairman Stephen Scuffell and the recently appointed president of the Craft Guild of Chefs, Vice Admiral Tony Johnstone-Burt, who was making his inaugural...

Up to five names have been included in categories that generated a large number of top quality entries. As ever, the two special awards do not have nominations. These are the preserve of Cost Sector Catering magazine and the winners will be revealed...

Blumenthal is taking the entire Fat Duck team with him to Australia for a massive six month relocation. The establishment is due to open in February 2015. However, upon The Fat Duck’s return to the UK after the six month stint, in the same location...

The Perception and Usage of Frozen Food survey conducted on behalf of the British Frozen Food Federation (BFFF) also revealed that 85% of chefs use frozen food at least weekly in their establishment. When asked about their views on frozen food, 86%...