Business & Industry

Next stop for the Michelin-starred chef is 'the big one': he heads Team UK at the Bocuse d'Or in Lyon in January 2011. The Bocuse d'Or is one of the world's most prestigious cooking competitions, ofte

The challenge takes place from 16-22nd May 2011 and Coeliac UK, the national charity for people with coeliac disease, is encouraging the nation to take up the Gluten-free Challenge and to shop, cook o

Barden joins the team from Northern Foods, where he is currently the chief executive officer, and will now report to group chief executive, Philip Jansen. Barden has previously held senior roles at Ic

The chef patron at The Villa in Preston, who has hosted his own TV series and appeared on Granada TV and UKTV Food, is a customer of the Country Range Group and uses the brand in his own kitchen. He w

The competition is divided into two elements – hot kitchen and cold buffet table – and Wales is one of 25 countries from around the globe taking part in the event. The Welsh chefs began in the hot

Returning show highlights include the Keynote Theatre, Soil Association Organic Marketplace, Vegetarian Village, Fairtrade Trail, the Natural Beauty & Spa Pavilion and Theatre, and the New Product

Talented chefs have until 28 January to submit their recipes. A judging panel will then whittle down the entries to just three finalists who will receive a Baumatic oven of their choice.

There were two categories; Gluten-free Chef of the Year, for professional chefs and Up and Coming Gluten-free Chef of the Year, for catering students and under 23s. Michael McCamley from Northern Irel

His dish for the competition, which runs from November 20-24 2010, is a dessert of hazelnut crème brûlée, clementine jelly and butternut squash ice cream for four people.

He has spent his time this week working with catering students to prepare a Cumbrian-themed meal, including Silloth potted shrimp and Eden Valley lamb, and he has led a masterclass to teach local budd