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Jordon Powell, 18, was named winner and second and third place were awarded to Rick Owens and Amy Simmonds. Powell said: “Before the competition began I was very nervous, after that the nerves went away once I got into the kitchen and started cooking...

On the trip, winners Hugo Montgomery, Peter Price and Alexander McLaren from University College Birmingham learned how to prepare sushi and kaiseki from Tokyo Hilton’s head chefs and travelled to Osaka and Kobe to visit a beef farm, followed by a...

If the campaign is successful, it will be the largest amount raised for a restaurant in the UK by Kickstarter and the restaurant will open in September 2017. Usher said: “It’s always been our hope to bring humble, honest food to neighbourhoods...

The teams of three will have to produce a three-course menu in one hour and 45 minutes at the final, taking place at Glasgow City College. To reach the final, the college teams were required to submit a menu with method and costed list of ingredients...

The trek and community challenge saw trekkers restore the school in the Lura Village after it was damaged in the 2015 Nepal earthquake. Anne Pierce, chief executive of Springboard, said: “Springboard’s 2017 expedition to Nepal saw 30 intrepid...

BaxterStorey, CH&Co, Levy Restaurants and Buffalo Catering will all be in attendance as the IOH aims to match students and professionals with employers. IOH president, Alastair Storey, said: "Thanks to the energy and resourcefulness of our London...

Andrew Nutter of Nutters Restaurant, Rochdale, Simon Shaw of El Gato Negro, Manchester, and Sean Sutton, head chef at The Alderly Restaurant at the Alderly Edge Hotel will contribute towards the three-course meal at the event. Penny Moore...

The event, organised by the Rotary Club of Salcombe, saw TV chef and presenter of Channel 4’s food unwrapped Matt Tebbutt and Mitch Tonks, chef and food writer, lead the line up. The event saw cooking demonstrations from chefs including Allister...

The ‘Gluten Freevolution’ campaign will be focused on improving the levels of understanding amongst caterers as well as increasing the skills and knowledge of both front and back of house staff in preparing and serving gluten free food. New guidance...