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The project, run by Quality Meat Scotland, the Scottish red meat industry development body, and part-funded by the Scottish Government, will initially focus on beef but the aim is to extend it to lamb and pork. QMS chairman Donald Biggar said:...

From this month customers will be able to buy Chef's Smart Choice mild white, mild coloured, mature white and mature coloured deli block cheeses that offer their customers farm to fork provenance. "Consumers are becoming increasingly concerned about...

The hotel and Blumenthal are working with the internationally renowned designer, Adam Tihany, to create the restaurant interior. Inspired by historical British style references and Blumenthal's novel approach to cuisine, Tihany plans to highlight...

This means that employers can tap into a pool of new talent that has completed pre-employment training in key areas including food safety, customer service and health and safety. The pre-employment training programme, developed by People 1st...

The lucky finalists are Colin Nicholson, Langass Lodge Hotel, The Milton Restaurant, Robbie Penman, Adam Smith College, Fraser Green, The Seafood Restaurant Gavin Fitzpatrick, Hilton, and Claire Gardner, Hilton. They enjoyed a seafood dinner with...

recession, less of impact, HotStats, TRI Hospitality Consulting

Teams of up to five people will compete in the contest judged by a range of professional chefs, including Antony Worrall Thompson, for the Championship title and a £500 or £1000 cash prize. Contestants enter as either professional or novice, and a...

Organised by Destination Harrogate, an association of leading hotels in the town, hosted by Neil Morrissey and Richard Fox from channel 4's Risky Business and sponsored by local businesses - the event awarded the individuals and businesses from...

SafetyNet provides its members with user-friendly, downloadable documentation, guidelines and procedures, all of which are easy to understand and easy to follow. For an annual subscription of £95 + Vat, SafetyNet offers services such as a...