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For her main course Joanne cooked Moroccan infused ravioli, Moroccan apricot and chickpea ravioli with spiced lentil...

For her main course Lorna made organic beef-filled Yorkshire pudding with a beetroot crisp-topped vegetable stack and...

For his main course Andrew prepared Korean fried jerk chicken, crispy fried chicken thigh in jerk sauce, served with...

Now in its 15th year the competition is aimed at all levels of staff employed in any aspect of education catering...

The online workshop will demonstrate how to prepare simple, inexpensive, nutritionally balanced and most importantly...

ScotHot, which is in its 50th year, is Scotland’s premier showcase for food, drink, hospitality, retail and tourism...

Led by nutritionist Meghan Pearson, Chartwells hosted three fun and engaging educational workshops all about cooking and...

Brad Pearce, chair of LACA, said: “Caterers across London will be able to provide healthy and nutritious meals to...

The competition challenged school chefs to design, cook and serve a nutritious food item that can be eaten ‘on-the-go’...

The overall theme for the third edition of Plant-Based Week is ‘Be a Plant-Based Food Hero’. Each day will have a...