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Those who work in the hospitality industry eat more junk food and ready meals, smoke more cigarettes and drink more alcohol than any other profession. Researchers found that, despite working in a kitchen, the average chef has 12 snacks of crisps...

Taking place on Tuesday 16 and Wednesday 17 March at the Bournemouth International Centre, the Cookery Theatre will be sponsored by Unilever Foodsolutions, makers of KNORR foods, and The Bournemouth and Poole College for the fourth consecutive year...

Cyrus Todiwala, chef patron at Café Spice Namaste was awarded an OBE for services to the industry. Todiwala, who was already an MBE said he was "deeply honoured and humbled to receive this recognition, which came as a lovely surprise." Iqbal Wahhab...

The Ethical Good Food Awards are instituted by Customer Associations to promote better business ethics, excellence in service, and recognise small independent restaurants and food retailers. Awards organiser Steve Harrison commented on the win: "We...

The entry fee for 2010 is held at £15 and the route will be similar to 2008. The 'Post Race Party' is set to be better than ever with support from the Craft Guild of Chefs and all entries will again be eligible for the Race Number Prize Draw –...

Wayne Roberts, executive chef at Portmeirion Hotel, Portmeirion, is an examiner and mentor of the Applied Ability Award (AAA) programme, which aims to drive up standards in the hospitality and catering industry in Wales by improving the skills of...

Tim has been cheffing for over nine years, although he first started out behind the bar rather than in the kitchen; his first role after leaving catering college was bar manager at The Olive Branch. His life took a rather different turn, though, when...

Hoping to take home the coveted award are; Enzo Mauro (Stock Restaurant, Manchester), Harry Yeung (Yang Sing, Manchester) Ian Piper (Pipers, Garstang), Michael Deane (Deane's Restaurant, Belfast) and Paul O'Hara (Bridge Inn, Barnard Castle, County...

In association with the industry's professional body, The Craft Guild of Chefs this year's competition received more than 60 entries of an exceptional standard making it a tough job for judges to select the 27 teams to compete in the regional heats...