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Taking place on 19 September at the Sheraton Grand Park Lane, the aim is to provide recognition for companies and individuals who are producing the very best of British poultry across the industry. Richard Griffiths, chief executive of the British...

Chefs Club Carinthia’s three-course, 70-cover menu was inspired by composer Mozart and featured a starter of pikeperch, Norway lobster, citrus veloute, eggplant, wild broccoli and caviar; Welsh mountain lamb main with pumpkin, red cabbage, potato and...

Hughes, who works at Carden Park (Chester), outshone the three other finalists with his ‘scintillating’ three-course meal, featuring a Jerusalem artichoke and wild mushroom risotto; herb crusted loin of lamb with shoulder fritter, ratte mash, pickled...

With two heats taking place 14 February at University College Birmingham and the University of West London, in with the chance of winning this year’s title are: Birmingham competitors: Scott Braithwaite, L’Enclume (Cumbria) Scott Dineen, BaxterStorey...

Recognising the role that women play in the farming industry, the new initiative will shine the light on the experiences of female farmers, kicking off with Caroline Wheatley-Hubbard (owner of Boyton Farm) 12 March at New Street Grill (London). As...

Open to chefs under the age of 30 across the world, the fourth annual contest aims to “bring out the best of young talents who have the potential to create positive change in society through food.” As well as showcasing their technical skill and...

If Johnson got his way, it would mean that the UK – like the US – would lower the rules and regulations governing its food and farming industry. Moseley warned: “Categorically, the UK’s food standards are now under threat from the commercial...

Run in conjunction with Central Bedfordshire College, the annual competition is a fantastic opportunity for student chefs looking for their first taste of competition experience. As one of the biggest live culinary competitions in the UK, 3 Counties...

Entries must be submitted by 28 June and detail their two courses made using Kikkoman naturally brewed soy sauce. Alongside Craft Guild vice president, David Mulcahy, this year’s judging panel includes chefs Mark Edwards, Simon Hulstone, Brian Turner...