Corrie - the play
We have two pairs of tickets to give away to Corrie, a new stage show based on the soap opera
FIND OUT MOREFree beauty products
Your chance to win a fantastic three-piece 'skin perfector' set worth more than £120.
FIND OUT MOREAspiring entrepreneur?
Chartered Accountants Lucas Reis are offering an hour's free business consultation.
FIND OUT MOREFood heroes
Ever wondered who cooks those marvellous meals you enjoy at your favourite eatery? We went behind the scenes in three of the city's busiest restaurants to capture the head chefs in action.
David Sharp, 35, Opus One
Cooking philosophy: It's all about the sourcing of the dish, not the garnish that covers it up.
Pet culinary hate: Not working with the ingredients.
Signature dish: Fillet of beef Wellington - it's a grand dish with elegance, a classical recipe with a modern twist.
David Sharp's fillet of beef wellington
Kevin Whiteford, 29, Malmaison Brasserie
Cooking philosophy: Simple things cooked well, using the best produce from the best suppliers.
Pet culinary hate: Chefs who stand and shake frying pans like there's no tomorrow when there's no need - it doesn't cook when you're throwing it in the air two feet above the stove. Ground white pepper is another.
Signature dish: I don't really have a signature dish as such, but my favourite is probably coq au vin, because it's a classic, it's comforting and it's all in the one dish.
Kevin Whiteford's coq au vin
Yalcin Ibrahim-Ali, 29, Brasserie on Portland
Cooking philosophy: Keep things simple at first and then develop the components of the dish to balance out the flavour, look and texture.
Signature dish: Poached scallops, served with cucumber, baby gem and fresh grapes, with a light scallop essence sauce. It seduces the palate with soft, delicate flavours.
Pet culinary hate: I don't have one. I like to try everything and not be judgmental.
Yalcin Ibrahim-Ali's poached scallops