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These standards cover one third of public institutions in the UK and are the same sustainable fish standards being pioneered by caterers for the London 2012 Olympic and Paralympic Games. The UK's food and farming minister Jim Paice stated that these...

The Elior Chef School involves interactive workshops held under the instruction of its senior chef team and renowned industry chefs, including Anton Edelman, and combines practical experience with traditional learning. Each month students cover...

Craft Guild vice presidents David Mulcahy and Nick Vadis were both rewarded for their dedication and efforts at the ceremony held at The Royal Garden Hotel in London on November 21. Mulcahy, Sodexo's craft and food development director, received the...

Young chefs who are under 23 – lowered from the maximum age limit of 25 in previous years – are invited to take part in five county heats. The entrants are required to work in either Greater Manchester, Lancashire, Merseyside, Cheshire or Cumbria...

Now in its fifth year, Jus-Rol is urging chefs to send in their best pub pie recipes for the chance to be crowned the 2012 Pub Pie Champion. Chefs will be given the chance to dish up their most innovative pie recipes to pub goers. Prizes on offer for...

"I saw the competition and entered because spending a day with Cyrus at his restaurant, Café Spice, seemed like a unique opportunity to increase my knowledge and learn how to use spices more effectively in the kitchen," explained Burdass. "And he...

More than 130 guests from the contract catering industry enjoyed a five course dinner created by three chefs from Sodexo Prestige – Mark Parfait from Prestige London, Dominic Barham from British American Tobacco, and Jamie Walsh from HMS Belfast...

Awarded in recognition of his outstanding culinary contribution to Edinburgh and Scotland, the Degree of Doctor honoris causa acknowledges the huge success of Martin Wishart's restaurants and associated business ventures. As the first Michelin Star...

Lloyd will be responsible for all food operations across both the restaurant and the hotel. He will oversee all aspects of the hotel's food offering, working with Jean-Georges Vongerichten, Culinary Concepts and W London. Ian Ciappara, general...