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The Cordon Vert School's Vegan Chef Workshop, is designed to help professional chefs cater more creatively for special diets and tap into the growing vegan market. This one-day workshop provides a thorough understanding of what vegans do and don't...

The guidance covers handling, storing and cooking eggs, using pasteurised egg, and catering for vulnerable groups. It also gives tips on 'pooling' eggs, where caterers break lots of eggs into a bowl and use the mix throughout the day. Eggs may...

People 1st and City & Guilds recently collected their award at a gala dinner organised on behalf of the Department for Business, Innovation and Skills (BIS) by UK Skills. Based on extensive research with hospitality employers, the course is much more...

Women 1st looks to address the issues affecting female employees across the hospitality workforce in particular their career progression and growth. Government-funded mentoring and personalised training are a significant part of the programme. Brian...

For the first time ever on Saturday, a half-hour TV programme called Nibbles and Whisky – recorded live at the Cinnamon Club in London's Westminster - will show viewers how to pair the whisky with Indian food. It will go on air at 6.30pm on digital...

Chefs in education, health and workplace catering as well as restaurants, hotels and pubs across the UK, were offered the exclusive chance to spend a day with multi-Michelin starred French chef Jean-Christophe Novelli at the Bel Cheese Academy. To...

The menus have been created specifically for the London Restaurant Festival. Each menu offers a range of dishes at discounted, fixed prices, which start from £10 for lunch and £15 for dinner. Festival Menus give Londoners and foodie-minded visitors...

In addition, Simon also took silver in the fine dining category of the competition and Jean-Marc Beaugendre won silver in the Grab'n'Go Salads category With just 30 minutes to produce a two-course meal for two from a box of mystery ingredients, the...

Sixty dignitaries and guests were served a lunch prepared by catering students at the College's Gallery Restaurant, using some of Marguerite's classic dishes, including twice-baked cheese soufflé and crown roast of lamb. Marguerite, who is 94 years...