Business & Industry

Entrants, who must be cooking in the UK and be between 22 and 30, must submit a recipe to serve four people using: one monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in port

Key speakers included chairman John Thorley OBE and director of the Academy of Culinary Arts, Sara Jayne Stanes OBE. Steve Powdrill, national selection specialist from EBLEX, also took to the stand to

The competition, run by Foods from Spain, is open to students and chefs already working in the industry up to the age of 25. Entrants must design a three-course Spanish-inspired menu for four covers,

The company expects the campaign to generate a £40,000 cash donation that will support Hospitality Action's work in helping current and past hospitality employees during times of tragedy, ill health

Two heats are being held at Pembrokeshire College, Haverfordwest on Wednesday, October 20 and Deeside College, Connah's Quay on Thursday, October 21. The two heat winners and the two highest scoring r

Other figures found that 90% of consumers say that they 'regularly' eat chocolate.

Thornley demonstrated how the new KNORR gravy and demi glace sauce mixes are a quick and efficient way to create tasty meals.

Chefs such as Marco Pierre White, Albert and Michel Roux and Heston Blumenthal, along with the Academy of Culinary Arts, who manage the UK Bocuse d'Or representation, have all pledged to support Hulst

The PG tips tea bags and PG tips loose leaf tea has been grown using sustainable farming methods by workers who earn a decent living and have good working conditions. The company has worked hard to im

Chefs are being urged to get creative and show the nation that Renaissance Mutton is an ideal ingredient for modern menus, whether served in a pub, or fine dining restaurant. To enter, all chefs have