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North American bison can't be herded or ‘driven' in the same way cattle can. Despite their size and docile demeanour they have incredibly fast and powerful manoeuvrability and therefore require a fair amount of respect, something George Wakeling...

Set on the River Nith in Sanquhar, amid the rolling hills of southwest Scotland, is Blackaddie House. Originally built in 1540, the grey stone building was formerly a vicarage to the local church but has been a hotel for the last 25 years. With nine...

You grew up in Nidau, Switzerland, where your parents ran their own restaurant. What are your earliest memories of the kitchen?It's the smells you never forget. I enjoyed being around food; going to the market with my father; the freshness of all the...

In the last four years Lewisham College's head of skills for hospitality, Kevin Cleaver, has been working hard to develop the scope and level of training available at the college, which was awarded Centre for Vocational Excellence status in 2004.With...

‘A chef's dream' is how Grant Hawthorn describes The Plough in Wavendon. The restaurant opened in the summer after extensive refurbishment of what was previously a “rough and ready” local pub and former 16th century coaching inn, and head chef...

Returning for its third year, the World Food Market took place from November 21-22 at London's ExCeL, offering visitors a chance to source speciality products from more than 20 different countries.At the centre of the show, the World Kitchen Live –...

The Wessex Salon Culinaire has become one of the UK's largest competition forums with more than 60 classes taking place during the two day event from March 11-12 as part of the Bournemouth Hotel & Catering Show.The biggest crowd pleaser at the show...