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Nuannapa Ratanakitsunthorn faced stiff competition from Nicole Waefler, Zoe Lewis and Danny Hoang, but her imaginative dish of breaded lemon sole stuffed with Philadelphia, pea & mint puree and roasted parsley Jersey Royal potatoes, mixed spring...

Pindolia was one of five finalists who battled it out in a Masterchef style cook off. His winning menu consisted of Toong Tong, Som Tum and sushi, followed by stuffed spiced Tofu in beer batter on a bed of stir fried vegetables with glazed Miso...

The Brick Fund, which was reintroduced during the chairmanship of Nick Vadis, will be held at Westminster Kingsway College. The aim of the event is to help raise funds for the Guild's head office on Victoria Parade in Richmond, Surrey. There are a...

The cooks are Cheshire's Andrew Sheridan, Cumbria's Andrew Postlethwaite, Lancashire's Lewis Gallagher, Merseyside's Rikki Vidamour and Greater Manchester's Danielle Heron. The final will take place at Manchester College, Didsbury, on Wednesday 8...

That's according to a new report from the British Hospitality Association. "Nearly 20% of all food eaten in the United Kingdom is provided by the hospitality industry – most of which are catering companies, restaurants and hotel members of the...

Haycock-West has also acquired a majority shareholding in Ben Burgers Ltd. Ben Burgers Ltd will retain a separate trading identity and brand within the group, alongside Kentish Gold Sausages, Joe Smokes American Style Ribs and Bluefields Meat. Gary...

The first round of judging took place last week. A total of 26 pies make it through to the final round. A total 68 beef, lamb and mutton pies were entered into the competition across two categories; 'Independent Retail Butcher or Caterer' and...

The Club has been designed to support young chefs by providing inspiration and collaboration along with access to offers, promotions, industry events and masterclasses. Emma Walker, Chef brand manager at Nestlé Professional, said: "Simon is one of...

The Marco Pierre White Steakhouse Bar and Grill will launch on Chapel Street as part of Sanguine Hospitality's new £15m Hotel Indigo development. Peter Mills and Gary Scott have been appointed to the roles of head chef and restaurant manager. Mills...