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Under the DS-gluten free brand, the new range, which will be launched at the Hospitality Show today (24 January), will comprise a selection of current bestselling DS-gluten free products which can easily be integrated into everyday menus along with...

Kruger was competing against six other finalists in the cook off stage of the nationwide competition, which follows a paper-based first round. The Spanish Young Chef of the Year competition is held each year to encourage talented chefs up to the age...

What we do: • Raise the profile and quality of the hospitality industry in the North East to equal that of anywhere in the country. • Work closely with colleges, restaurants and hotels, from students at entry level to those at management level. â...

The awards are open to individuals, departments, schools, colleges and partnerships that have introduced innovative initiatives or activates over the past year. "There are so many ways today to increase learning. Everything from intranets, CDs and...

This will take place on Wednesday, February 9, at 1pm, at The Waterfront Hotel at Wyboston Lakes Conference & Training Centre. The workshop will focus on the glazing and the presentation of platters, and fittingly follows the previous workshop on...

During a cook-off final in London, Lucy Bednarczyk, the only female in the final, fought off eight other national finalists to claim the prize with her dish 'braised neck of mutton, mutton Cornish pasty and broth, Jerusalem artichoke purée, creamed...

The contest, open to all UK professional chefs across the country, was aimed at finding the best recipe using French cheese as a key ingredient, and a particular cheese was allocated to a specific region as follows: • Scotland and Northern Ireland...

Barry Areington has stepped into the role, with immediate effect. Previously with Nestle Waters as Impulse channel director for the UK, Areington was formerly based in South Africa where he was the sales director for Sara Lee and national sales...

The "must-visit" event, which is being held on 17 February at the Barceló Hinckley Island Hotel, Leicester, aims to bring the industry together to hear visionary speakers lead the debate on all matters dedicated to frozen food. It will also give...