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The eatSheffield awards, organised by the Sheffield Business School at Sheffield Hallam University, are voted for by the public and include 14 different categories. The Milestone took the restaurant of the year title after winning 23% of the public...

Jansen will officially join the team on 1 February 2010. He will be succeeding Frank McKay as he retires from the group. Some of Jansen's most recent positions include Group COO and CEO UK and Ireland at the Sodexo Group, and has also held senior...

Other figures revealed that more than one third of Brits have craved pie in the middle of the night and have even satisfied that craving by eating pie in bed, and pie isn't just for dinner. Some 20% of Brits say they've had pies for breakfast, 28%...

The seminar – entitled "Game Recognition and Preparation" – is a master class in the different species of wild game available to chefs in the UK and the various methods of cooking involved. It is one of the only specific game seminars in the UK...

Compass Group UK & Ireland has launched its Truly British and Truly Local criteria to clearly define what British and local sourcing really means, giving clients and customers the information they need to make informed choices and opening up...

Brothers Frank and Philip wanted to create the best ice cream they could and delved into their Italian heritage for inspiration. In doing so the family scooped the ultimate accolade: the award for 'Best Ice Cream in the World' at the International...

The event, which took place on Sunday 11th October saw more than 10,000 runners set off from the starting line and were joined by celebrity supporters such as Nell McAndrew, Beverley Turner, Ben Fogle, Charley Boorman, Jeremy Edwards and CBBC's Rani...

His winning dish featured a roast rack of lamb with mint and onion sauce. Leonard, along with Martin Offiah MBE, Lee Mears and Nick Easter, swapped their England kit for chef whites to each prepare one of four courses, raising a staggering £15,000...

Believed to be a first for a UK restaurant, the dish combines all you would expect from a hearty Full English but cooked on a crispy, thin-crust pizza base. Bella Italia's development chef, Vittorio Lettieri, who masterminded the dish, said: "It's a...