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The Foundation Degree Award recognises and celebrates an outstanding adult learner on a Foundation Degree programme. Goredema is studying on the foundation degree in hospitality and food service management with Westminster Kingsway College. He said:...

The week, which takes place from 14-20 June, celebrates a decade of the Red Tractor food assurance scheme. For chefs and their customers, the Red Tractor logo gives them the confidence that the pork and pig meat products have come from farms that...

Hennigan commented on his achievement: "I was very humbled to be chosen as a finalist, but then to be picked from this line-up of six such strong restaurant managers is incredible." Judge Paul Breach, vice chairman of the Academy of Food & Wine...

CESA members voted for distributors based on a number of criteria including quality of business, breadth of product range, undertaking new initiatives and overall support of the utensils industry. Keith Warren, director for CESA, said: "The award is...

Aviko wanted to find an operator with a special passion for the great British breakfast and invited entrants to state why theirs was worthy of winning a weekend for two with breakfast in style at the Wolseley hotel in London. Williams won because of...

Top chefs such as Nathan Outlaw of St Enodoc hotel and Great British Menus, Martin Burge of Whatley Manor, Andrew Fairlie of Gleneagles and National Chef of the Year winner Simon Hulstone of The Elephant in Tourquay have donated a series of recipes...

The line up of local chefs who will be giving cookery demonstrations at the Derbyshire Food & Drink Fair include Max Fisher, chef and owner of Baslow Hall, Denise Tollyfield, head demonstrator of Denby Pottery, Paul Grossland, head chef of Nonna's...

Summer sales of prawns exceeded 6,000 tonnes in 2009 and Lyons Seafoods's research shows they will be a popular choice for consumers in summer 2010. Paul Vita, marketing director at Lyons Seafoods, explained why this is: "With the lighter evenings...

Over 100 guests attended the celebration, held in the college's famous Vincent Rooms restaurant, and enjoyed a menu of wild salmon, lamb cutlets and bread and butter pudding cooked and served by college staff and students. A special celebration cake...