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The event will take place at University College Birmingham on Thursday May 31. UK catering colleges are invited to create a starter or main course dish using British turkey meat. Clay Burrows, one of the judges and MD of Aviagen Turkeys, which is...

The annual award is open to people under the age of 35 who are making a “significant impact” in their role within the contract catering and foodservice industry. With just five short questions (no more than 250 words for each) – the entry form and...

Hosted by committee member Alan Paton, the annual event this year took place at Stoke by Nayland (Essex), where 46 eager golfers tee’d off for their chance of winning one of four prizes. As well as team and individual score prizes, Craft Guild...

With many new faces entering this year, the candidates gave the expert panel of judges a difficult task. Overseen by Gary Jones, executive head chef at Belmond Le Manoir as Chair of judges, David Mulcahy, Alyn Williams, Peter Joyner, Andrew Bennett...

Having launched earlier this year, Allen will be the second chef to host a four-course dinner, which will champion local and seasonal ingredients while staying true to her “innovative and modern flair, all tied back to her Lancashire roots.” As such...

Coinciding with the opening of the Roux’s brand new ‘Brasserie Prince By Alain Roux’ (at Balmoral Hotel, Edinburgh) tomorrow (22 May), the new flavours include: root ginger and lemongrass; blue cheese and rhubarb; goat’s cheese and black pepper...

With a number of ‘fantastic’ prizes, including an overnight stay in New York and VIP tickets to chef Tom Kerridge’s Pub in the Park Festival, all funds raised will help HA continue to support people in need from across the industry. To make a bid...

Celebrating chefs from the world stage who have had a major influence on both global and UK cuisine, Ducasse stood out among his peers, with both the panel of industry experts and award sponsor, Pure South, deciding him the worthy winner. We are...

Open to primary schoolchildren aged 7-11, the competition required teams to bake either a sweet or savoury dish around the theme of ‘local produce,’ with a look to develop their interest in cooking and teach pupils about food sourcing and provenance...