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In less than a year, customers have enjoyed more than 16,000 British Cumbrian rib-eye steaks alone. Co-owner Neleen Straus commented: "Having been voted the best steak in the city when we opened last year, it is always one of our most popular dishes...

Parker will be working as part of the Stanley House Hotel catering team alongside executive head chef Steve Williams to develop new menus for fine dining restaurant, Cassis. He commented on his new role: "I am really looking forward to working with...

The following chefs will compete next week: • Robert Stordy from Buxton, Derbyshire who is corporate chef-lecturer at University of Derby • Jason Church from Chessington, Surrey who is a head chef at Sodexo • Michael McCamley from Newry in...

Gidleigh Park restaurant in Devon was crowned the best eatery in Britain. Heston Blumenthal's famous Fat Duck restaurant came a close second. And Marcus Wareing's restaurant in The Berkeley Hotel gained number three spot, followed by The Ledbury in...

The research report 'Women 1st – the case for change: Women working in hospitality, leisure, travel and tourism, also found five key barriers that appear to be the most significant in preventing women's advancement to senior roles. These are the...

The price of dining out in a pub has risen even more steeply at 5.6% year-on-year - a three-course pub meal now costs an average of £15.74 with a starter at just over £4, a main course at nearly £8 and a dessert at £3.75. A starter in a low to...

An auction of prizes hosted by the Academy of Culinary Arts (ACA) president Brian Turner will follow the dinner in order to raise much needed funds to assist Team UK in the final of the Bocuse d'Or culinary challenge in January, when British...

Split into 0-4, 5-8 and 9-12 age groups, the winning trio are: Ellie Tempest from the Wirral in Merseyside, Paige Frost from Witham in Essex, and Gemma Leask from Stanley, Perthshire. During the summer of 2011, customers will see Ellie's artwork...

Teams of two chefs will have just 45 minutes to prepare, cook and present a two course meal for two in the Live Theatre, using one pair of flavours in each dish from the following: garlic and pink grapefruit; chives and coconut; oregano and butter...