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The seasonal menu will offer treats such as South coast crab and clotted cream tart; a pressed ham terrine with cauliflower piccalilli; Chervil Tagliatelle with mushrooms, pea shoots, wild garlic and soured cream; and a fillet of trout braised with...

Raymond Blanc, one of the judges said: "Gluten intolerance is more common than many people think and yet it is still not taken seriously by far too many chefs. We all need a few really good gluten-free recipes in our repertoire; each of my businesses...

From the 2nd – 8th November, caterers can benefit from the potential uplift in sales by putting sausages on their menus. BPEX foodservice trade manager, Tony Goodger, said: "British Sausage Week goes from strength to strength each and every year...

Taking place on Tuesday 1st September, the tour will focus on the gardens within the grounds. Hospitality Action chief executive Penny Moore explained more about the exclusive visit: "The gardens at Highgrove are not only incredibly beautiful, but...

The Chef's Room is a collaboration between cook and food writer, Lindy Wildsmith, and Welsh specialist restaurant fine food supplier Vin Sullivan. The courses, which start on 11 July, will be held in a state of the art teaching facility next to Vin...

More than 46% of consumers think Britain is best for how well we are treated, surging ahead of the US on 25.5%, says the Institute of Customer Service. Germany is a long way behind in third on 7.9% and other major European tourist destinations –...

The one-day workshop provides an understanding of what vegans do and don't eat and will give chefs the confidence to be able to offer vegans a diverse menu. Attendees will also learn what to consider when making pastry, pancakes, mayonnaise and...

The contest, which is sponsored by P&O Ferries, and judged by a panel of well known chefs including TV chef Gary Rhodes, saw Mariner and the other finalists prepare and cook a two course meal during a timed 'cook-off' where after three hours they...

The prize, provided by Sodexo (who also do the catering at Ascot), was awarded to Kerry Davies (14) for competing in a series of school, local and regional heats with over 7,200 competitors to win one of 12 places in the final. Davies had the...

The competition kicks of in September and the chosen three from the hospitality sector are: Alistair Birt, 21, from Uxbridge, who studies at Thames Valley University. He will represent the Confectioner/Pastry Cook category. Adam Smith, 22, from...