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Dave Gilmore first joined the newly refurbished restaurant back in March 2006 as head chef and continued in the role until January 2007 but now, armed with lots of valuable experience he returns as executive chef. Since his first stint at Thornton...

Robot Coupe's discretionary allowance, which was raised at the recent conference of PACE (Professional Association for Catering Education) and received very well by the delegates, is designed to encourage further education in the hospitality industry...

Trans fats, which have been shown to increase the risk of heart disease and are classified as toxic by the World Health Organisation, should be eliminated from the food we eat, say the NICE recommendations. In the UK, nearly three million women and...

Lee Cooper, training adviser at Seafish, said: "HeLP represents a new direction for Seafish's support for food safety training and we hope it will further increase the number of seafood employees participating in food safety training, which for many...

Heinz Foodservice has teamed up with the Craft Guild of Chefs and City & Guilds to give full-time catering students aged 18-22 – who are in their second year of study or above - the chance to enter The Heinz Tomato Ketchup Cook-Off 2011. Laterally...

The competition, in association with the Craft Guild of Chefs, wants chefs to design a completely gluten free three course menu for four covers and send it to the organisation. If shortlisted, they will have to recreate the menu in a 90 minute live...

The product won the "Best New Accompaniment/Potato/Vegetable" category after beating off stiff competition from other major brands. Speaking after the awards, Phil Cumming, UK sales & marketing director for Lamb Weston was delighted with the...

Chefs Gino D'Acampo, James Martin and the Hairy Bikers will be in action during the four-day culinary event. All of the chefs will be entertaining audiences with cooking demonstrations in Victoria Square, in the Rangemaster Cookery Theatre. Duo Dave...

Chris Prow has worked in leading hotels and restaurants all over the world. Prow took to the profession more by chance when helping out one night in a French brassiere and ending up spending four years there. This was the start of a career path for...