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The full line-up includes chefs Daniel Britten, Robbie Lorraine, Hari Ghotra, Eddie Kilty, Louisa Ellis and Wheeler. With this year’s event centred around watercress, each chef will produce one dish - in front of a live audience - using the leafy veg...

Co-run by the Craft Guild of Chefs and Brockenhurst College (New Forest), the annual competition shines the light of student chefs across the country, putting them through their paces through a number of challenges, including hot and cold, restaurant...

Founded in 1990 by RACA, the national charity sends chefs and hospitality professionals to local primary and hospital schools, and youth clubs to teach students about cooking, healthy eating, food provenance, and sustainability. With all proceeds...

Hosted by Baroness Lucy Neville-Rolfe at the House of Lords, she opened the event explaining the reasons behind the brand new, independent study, which was carried out by Dr Jonathan Birnie over the last six months. The aim: to assess the breadth and...

Writing for The Observer, chairing the BBC Radio 4’s The Kitchen Cabinet, and a regular judge on Masterchef, he will join a panel of judges from across the Scottish food and drink industry to sample entries. Rayner said: “Scotland has long been a...

The Three Horseshoes Inn (Brecon) chef impressed judges with his four-cover, three-course meal, which included a Waldolf Salad to start; glazed fillet of Welsh beef, braised oxtail, oyster and baked potato foam main course; and dessert of chocolate...

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...