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Toby Wand, group exhibition director at show organiser Fresh Montgomery, said preliminary figures showed footfall on the Monday and Tuesday (February 27-28) was "significantly higher" than in previous years. These two days included appearances from a...

Companies can submit their concepts via a dedicated website; these ideas are then short-listed before the suppliers behind the best ideas are invited into the boardroom to pitch proposals before a judging panel. This panel will comprise of four...

Sponsored by the Chartered Institute of Environmental Health (CIEH) and judged by some of the country's top food safety experts, the event attracted a record number of contestants who were keen to prove their culinary skills and demonstrate their...

Cavanagh was one of 10 chefs who competed in the final, representing Sodexo's prestige, healthcare, education, defence and corporate services segments. As part of the live final cook off, chefs had to prepare and present a three-course menu in 90...

The awards, designed to honour foodservice professionals who have made major contributions to the hospitality sector, went to 25 industry leaders. "These are people who have helped advance the hospitality sector and who have often given their time...

The event, which will take place at the refurbished Quo Vadis, will include a butchery demonstration by Andrew Sharp, who will educate guests on the fine art of maturation using two Renaissance Mutton carcasses of different aging processes. Jeremy...

Together with Craft Guild chefs they created a number of recipes, including turkey pie using fresh British diced turkey breast provided by sponsor Bernard Matthews Foodservice, the latest company to lend its support to the scheme that aims to teach...

The first kicks off on Thursday, March 29, hosted by Caines at the Michael Caines Restaurant at ABode Manchester. Diners at all three events will enjoy a champagne reception followed by a five course dinner plus coffee and petit fours. Each event...

On Tuesday, February 28, at 10.30am Cavalier will demonstrate and encourage youngsters to consider sustainability as more than just regionality and seasonality of food, and that it should be understood not just as a concept, but integrated into...