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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...

The SqueezMe! Variety Packs are available in Heinz Mayonnaise, Heinz Garlic Mayo, Heinz Tartare, HP Brown and HP BBQ. Brand manager for Heinz Foodservice, Sam D'Silva, said: "Like the classic fish and chips, Heinz sauces are cherished by the British...

The Flora team is calling on the foodservice industry to support the campaign by using free Flora recipes created to support the initiative to encourage consumers to make healthy everyday choices. The series, being aired on Channel 5, will see the...

Blumenthal and his team of chefs from The Fat Duck including executive chef Ashley Palmer-Watts worked with TVU students, offering advice and helping them to prepare the evening's meal following two days of workshops demonstrating the unique cooking...

Now in its seventh year, the auction offers something for everyone – giving you the chance to get your hands on some very special prizes. Hospitality Action is indebted to its supporters who have generously donated all the items for sale. All funds...

The host of candidates nominated by their peers were scrutinised by an 18 strong panel of expert judges from across the industry. They had the incredibly difficult task of selecting 40 nominees from an elite list of chefs who will be acclaimed on the...

Catering Design Group, one of the UK's leading restaurant and commercial kitchen design companies, designed, supplied and project managed the installation of the facilities in Hatfield. The new suite, known as 'Haute Quisine', following a school-wide...

Eibhear Coyle will be responsible for a large brigade of talented chefs, creating cuisine for events of up to 3,000 guests. Coyle will also be leading a complete refurbishment of the hotel's banqueting kitchens, including the installation of state-of...

Tessa Clingham's two fish dishes were: Almond and honey glazed salmon, served with lemon and almond dressed oriental noodles with clams and brown shrimps in a shellfish bisque using Major's Honey, Lemon and Mustard Mari-Base. Dish two comprised...

The sauces, which are available in 350g pouches, come in five different varieties, and are kitchen-made at his landmark Indian restaurant a stone's throw from the Tower of London. None of the sauces contain artificial flavourings or colourings and...