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The research found that 70% of consumers said ice cream was their favourite choice of dessert accompaniment, with cream coming in second (29%) and custard falling far behind with just 1%. Mike Godwin, managing director of Amore di Gelato, said: “From...

The 100th entry was received from Congleton MP Fiona Bruce, who nominated pub chefs Sam Smith and Martin Williams from The Rising Sun Country Pub & Dining in Scholar Green Village, Congleton. Brigid Simmonds, Chief Executive of the BBPA, said: “We...

The nationwide search for the freshest young talent is calling on student, trainee and professional chefs aged 16-25 to take part. The competition offers an all-expenses-paid trip to its exclusive Paris development kitchens and the chance to work...

Winning chef Emily Clark, said: “So much time and hard work went into competing but it has been the most rewarding experience. I have had so much support throughout the competition, so it was an amazing feeling to be able to bring home the trophy to...

The informal restaurant will feature three Michelin-star Chef Eneko Atxa’s interpretation of traditional Basque country cuisine. Eneko Atxa, said: "We aim to create an unpretentious modern take on rustic Basque cuisine, based on quality ingredients...

It is the first time Great Britain has been awarded the opportunity to host the International Young Chef Final - an honour bestowed upon countries demonstrating culinary excellence on a global level. Entries are now opened for chefs no older than 27...

Featuring six catering stations, a demonstration bench and a communal dining table, the kitchen has been constructed by British Standard and equipped with the latest kitchenware and technology, with ovens and induction hobs by V-Zug and knives and...

Anthony Wright, a senior chef lecturer running the Atrium restaurant at University College Birmingham, will compete in the competition. For his preparation for the competition, he will be working closely with the extended Bocuse d’Or team which...

The candidates (all aged 16-25) have been whittled down from scores of entries received in the first round and are now tasked with making and photographing their dish to bring their paper entries to life and will be judged by James Tanner and Thomas...

Entering its sixth year, the competition is run by one of the UK’s main game suppliers, Braehead Foods and is once again supported by specialist venison producer Highland Game. The finalists are: Adam Thomason, Restaurant Associates, London Andrew...