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Tasked with creating a starter and main course in 90 minutes using Kikkoman naturally brewed soy sauce “as an integral part of (both) recipes,” Rechisan’s menu included: tuna tartare, followed by chicken cooked in master stock, lovage rocks, garlic...

Competing against 700 other chefs, Croatian–born Loncoravic impressed the judges with his ability to “respond quickly and innovatively” in the fish challenge, where he had just 10 minutes to serve his medium-sized sea bass flavoured with fennel...

Hundreds of chefs, pastry chefs and restaurant managers took part in the process, whittled down to 16 for the finals which took place throughout September. Of the 16 finalists, seven were able to demonstrate to the judges that they held the standard...

Taking place at Hammersmith and Ealing College, participants will be provided raw ingredients (including vegetables and a basic chef larder), as well as being allowed to bring in their own marinades, sauces and decorations. From the 40 UK...

The competition invites students to design two dishes suitable for a street food menu using Uncle Ben and Dolmio sauces and rice products. Entrants can choose to either create a street food sharing platter, healthy lunch or dessert. Judges will paper...

He was presented with the award at UCB’s graduation ceremony at Symphony Hall, Birmingham. It is one of the highest honours the university can bestow. Turner, the Royal Academy of Culinary Arts, has led a number of competitions and cooking...

The 36-year-old beat off over 10,000 entrants from across the world to win the competition set up in 1991 by chef and restaurateur, Tommy Miah (no relation). Milon Miah won over the judges with his selection of potato-based dishes and venison main...

Speakers at the ‘Who is shaping the food choices of the future?’ event described how they thought innovations in agriculture, food processing and retailing could ensure a sustainable nutritious food supply and influence positive consumer behaviour...

Centred around Drake’s cooking ethos, the monthly changing menus will be “inspired by simplicity, discovery and the ingredients themselves,” which are emulated throughout the venue. An “open kitchen philosophy” will see ideas, the creative process...