Latest News/Offers

NEWS AND UPCOMING COMPETITIONS, CONFERENCES AND DEMONSTRATIONS ...

Hotelympia

27th February  Kimberley Hitchcock wins The Master Chefs of Great Britain Challenge

The David Lyell Scholarship

5th March          Anabelle Wilson, Bachmann's Patisserie takes the title for the second year running

Young Chef of The Year 2012

30th March     Closing date for entries. 

To download an entry form click here and to read the rules click here

6th April           Finalists announced

Cordon Vert Chef of the Future competition

Entry forms are available at www.cordonvert.co.uk and the closing date is 2 April 2012.

The contest is open to vegetarian and non-vegetarian chefs alike, although the menu must be completely vegetarian. The winner of the competition will receive the title Chef of the Future 2012, a fully funded Cordon Vert Professional Diploma course (worth in excess of £1,500), embroidered whites and a bottle of champagne.

The competition offers chefs the chance to show their potential in this exciting culinary field. To become the Cordon Vert Chef of the Future entrants complete two stages. First they must create a three course menu which is suitable for vegetarians or vegans. Finalists will then be expected to produce their full meal at a live cook off at the Vegetarian Society headquarters in Cheshire, in the week commencing 8 May. This is the fourth Chef of the Future competition and in 2011 the creativity of the chefs’ menus challenged the usual vegetarian catering dishes showing diversity and quality.

Adam Simmonds

30th April   Adam Simmonds: Inspiring through Creativity  University College Birmingham

Adam Simmonds, Fellow of The Master Chefs of Great Britain, will demonstrate his modern European cuisine, with its attention to detail in terms of provenance of ingredients, stylish presentation, and informal but absolutely professional service, has made it not only one of Buckinghamshire's best dining establishments, but also one of the very finest in the UK.

Earlier this year, he retained a Michelin Star in the 2012 edition of the Great Britain and Ireland Guide ~ just one of many accolades achieved by Adam and his Brigade in the last few years. The Good Food Guide 2012 rates the restaurant with an impressive 8/10, placing it as the 12th top restaurant in the country and the AA Restaurant Guide 2012 confirmed four prestigious rosettes, for the fourth year running.

For more details email by This e-mail address is being protected from spambots. You need JavaScript enabled to view it

Barry Callebaut

14th May          Chocolate Demonstration

The demonstration will take at the Chocolate Academy in Banbury to book your place, call Sue McGeever on 01884 35104 or email This e-mail address is being protected from spambots. You need JavaScript enabled to view it
To find out more click here    

9th-10th July     Sheffield

Master Chefs demonstrating are Galton Blackiston (Morston Hall) and Adam Simmonds (Danesfield House) both Fellows of The Master Chefs of Great Britain together with Mick Burke of Sheffield College. 

OFFERS .... OFFERS ... OFFERS ...

The Master Chefs of Great Britain has endorsed the two books published by Cengage Learning and young chefs training with or working for a member of the association will be able to purchase these books at a special price by clicking on the links below.  The two books are

Professional Chef Level 1 Diploma, 2^nd edition follows on from the extremely well received 1st edition and is clearly mapped towards Level 1 VRQ units on the revised QCF syllabus. The author, Neil Rippington, is an experienced chef and lecturer and is currently Dean at The College of Food at University College Birmingham.

Level 1 http://www.cengagebrain.co.uk/shop/isbn/9781408039083

Professional Chef Level 2 Diploma, 2^nd edition is the most relevant and up-to-date level 2 Professional Cookery book on the market mapping to both the VRQ and NVQ syllabuses. Its authors, Master Chef Gary Hunter and Terry Tinton, have a wealth of experience in the culinary industry. Gary is the Head of Culinary Arts at Westminster Kingsway College and has more than 15 years experience of teaching within further, higher and vocational education. Terry Tinton is a Chief Lecturer and Professional Chef Diploma Course Coordinator in Culinary Arts at Westminster Kingsway College.

Level 2 http://www.cengagebrain.co.uk/shop/isbn/9781408039090