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29th March 2010

Written by: Admin

The O2 is one of the biggest arenas in Europe and organisers say it will lend itself perfectly to the opening and closing ceremonies for WorldSkills London 2011. A spokesman said: "The decision to use The O2 will enable WorldSkills London 2011 to...

O2 to host opening of WorldSkills London 2011

19th October 2012

Serves 4 Spanish Persimon recipe courtesy of Foods from Spain

Persimon pancake stack

12th April 2013

Written by: Admin

When Coeliac UK, the national charity for sufferers of celiac disease, launched its Coeliac Awareness Week at the House of Commons in May, the room was jam packed with people from all over the catering industry keen to hear more about coeliacs and...

Autumn 2011: Grains of truth

30th March 2010

Written by: Admin

Six finalists were given the task of cooking fillet of beef en croute a la Bistontine, a classic dish from the Escoffier era. They had two hours to complete the task in front of judges from the Roux family â€“ Michel, Albert, Alain and Mihcel Roux...

Chef from contract caterer Baxterstorey wins Roux Scholarship

31st March 2010

Written by: Admin

Taking over the reins from Nick Vadis, Green, an award winning chef as well as general manager for Transport for London with contract catering giant Sodexo, said he was ready to take on the challenges that lie ahead. "Each previous chairman has...

New chairman for the Craft Guild

25th March 2010

Written by: Admin

A trial of the Provenance on a Plate guide has already generated increased sales of fresh, seasonal produce, has raised greater consumer awareness of local produce, and built stronger links with local food suppliers. Designed as a code of practice...

Toolkit launches for caterers

26th March 2010

Written by: Admin

The contest, now heading into its fourth year, is the brainchild of chef patron Chris Galvin and general manager Fred Sirieix at Galvin at Windows. They felt it was time that bar staff, like chefs, received recognition for their hard work and...

Galvin Cup Cocktail Competition calling for entries

28th March 2010

Written by: Admin

The Agency also wants to see smaller single-portion sizes available in some of these foods, which contribute much of the saturated fat and calories in our diet. The Agency is encouraging the industry to reduce fats in biscuits, cakes, bun and...

FSA recommends that food manufacturers reduce saturated fat

28th March 2010

Written by: Admin

The college has been educating its students on all aspects of wild Alaska seafood over the past months underscoring the quality, sustainability, and health benefits of this seafood and enthusing them to research, prepare and cook with the products...

Alaska Seafood joins forces with Westminster Kingsway College

22nd March 2010

Written by: Admin

Entitled 'Pork's ready when your customers are', the leaflet has been developed specifically to help chefs maximise their use of pork through effective 'mise en place'. With added emphasis on quality and sourcing pork which carries the Red Tractor...