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The Hospitality Industry Trust (HIT) Scotland Inverness dinner will take place in the recently expanded Kingsmills Hotel. The evening includes fine wine and food from the hotel's new executive chef Stuart Stirling. As well as a fundraising raffle and...

The Michelin-listed fining Indian dining venue has been planning a two-month fundraising promotion to benefit 'Restaurants Against Hunger' charity appeal in the autumn. But following the severe floods in north-west Pakistan, Biswal decided more...

The course will take place at Premier Inn, London Kings Cross St Pancras on Wednesday 27 October from 2.00 – 5.30pm. It has been developed for "all-comers" in response to "an increased need by the public for advice and information" on the subject...

Seafish is particularly interested in applications for grants that cover seafood marketing and consumer communication, or that promote the nutritional benefits of seafood. Research director at Seafish Paul Williams said: "We've decided to make this...

And in preparation for the event, the organisers are inviting all Tooting restaurants, pubs, bars and food retailers to enter the awards by visiting their newly launched registration website at www.tootingfoodfestival.com or by emailing the team at...

Ben Champkin became the winner in his Young Professional category on Thursday 5 August 12, 2010 before going on to be awarded with the "coveted" title of South West Chef of the Year, chosen by Michael Caines MBE. Champkin's winning menu started with...

The appointment was announced following the broadcast of her winning the US version of Gordon Ramsay's reality cooking show Hell's Kitchen on television on August 11. As the winner, she won $250,000 plus the opportunity of a six month placement at...

For six weeks starting on 8 September, chefs will be cooking up worldwide-inspired dishes for city workers using "the freshest Welsh lamb" after getting it "straight from farmer's gates." Each of the six chefs will devise a "unique" dish inspired by...

In response to a recent survey carried out by Springboard, one of the 'hot topics' that chefs want to learn about is how to reduce the amount of salt they use, without compromising taste. McCormick is educating chefs in how, by using more herbs and...