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The awards, which celebrate some of the inspirational ways in which companies work within their communities, were presented at a prestigious luncheon at the Institute of Directors in London. A total of 22 awards were presented by Jim Fitzpatrick MP...

The quarterly research, which tracks attitudes towards food safety, concerns about food issues, awareness of and trust in the FSA, involved face to face interviews with 2,081 UK adults via the TNS consumer omnibus survey. The total awareness of the...

McCluskey's role will encompass introducing new ideas into the seasonal menus and emphasising the provenance of local suppliers as well as ensuring the smooth running and development of the dining experience at Washbourne. He joins with more than...

The University of Cambridge Culinary Competition 2009, which this year, celebrates 800 years of excellence in hospitality, is inviting entrants across eight different categories in addition to two front of house classes and a live event. There's also...

Tate, a chef at Harvey Nichols' second floor restaurant in New Cathedral Street, in Manchester, has won the Manchester heat of the North West Young Chef of the Year 2010 sponsored by Essential Cuisine. Alongside five other 18-25 year old finalists...

Today (16 October) is World Food Day and hundreds of restaurants across the country are backing Action Against Hunger's initiative allowing food lovers to enjoy a meal out, whilst helping to raise much needed funds. Throughout October Little Bay is...

His winning menu included fresh local scallops, pan-fried and rested on asparagus and shallot relish, with white crabmeat croquette, cauliflower puree and steamed and marinated fillet of lemon sole, served with hollandaise sauce. Judge Stephen...

Following numerous enquiries from customers, 1 Lombard Street will have both set menus and a la carte offerings in its neo-classical grade two listed brasserie and bar, located opposite the Bank of England. Herbert Berger, chef patron of 1 Lombard...

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...