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Arthur Quin, the youngest finalist on show, was described by the panel of judges as “immensely talented” with “fabulously turned out food” as he held his nerve to see off strong competition from five other regional finalists in a tense cook off, held...

Knorr has pledged to give £1 to the charity for each tweet that supports its online Thunderclap campaign this Wednesday (May 13th). It aims to raise money and awareness in the foodservice industry about gluten-free. A Thunderclap is a social media...

Prior to Chiswell Street Dining Rooms, Poole was pastry sous chef at London’s Skylon restaurant, part of D&D London, where he presented desserts to Michelin-starred executive chef Adam Grey and contributing to menus serving up to 500 covers per day...

Getting through the paper entry of the awards, designed to really test a chef’s skills and get them noticed in the industry, is no mean feat and semi-finalists will need to give everything they’ve got to impress a judging panel of top chefs at the...

The competition is open to all ethnicities of chef, male or female, from all sectors of the in-dustry. This year, chefs must create a menu consisting of a starter of fresh pasta, main course of fish using whole fresh Sea Bass with appropriate...

The Culinary Classroom programme will see eight existing Servest chefs embark on a 10-month programme of training from September. The sessions will be held at a variety of locations around the UK. The chefs will spend three days working under Luke...

The World Sushi Skills Institute of Japan (WSSI) and the Norwegian Seafood Council (NSC) have joined forces to find a UK chef capable of competing at the international final in Japan where they will be judged by top sushi experts. An exclusive...

2014 runners-up Biju Joshwa (London Marriott Country Hall Hotel) and Zac Dearden (The Wooly Sheep Inn, Skipton) will join Jonathan Los (Bishopstrow Hotel & Spa), Heather Gibson (Hilton Glasgow) and Hannah Ward (Whisk and Spoon Catering) in the live...

Young National Chef of the Year is a unique competition set up to celebrate and develop the culinary skills of young British chefs. It draws successful candidates from a wide range of UK-wide chef competitions including the Craft Guild of Chefs...

As the guild celebrates its 50th birthday, vice-president Andrew Green will take over from Martin Bates in the new role of Director of Operations, building on a more strategic approach. With a long career in contract catering, from running the head...