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Trading Standards experts are offering winers and diners tips to ensure a romantic meal out meets their expectations. Councillor Robert Aldridge, Environment Leader, said: "In Edinburgh, we're spoiled for choice when it comes to finding a good...

It is estimated that people in the UK eat on average 20% more saturated fat than is recommended. The campaign aims to promote a range of simple, positive and practical steps that people can take to help improve their health and reduce their risk of...

Chefs can submit their entries via the new-look website www.hotel-expo.co.uk/wsc In association with the Craft Guild of Chefs, the Wessex Salon Culinaire sponsored by Nestlé Professional, Bournemouth and Poole College and Coastline Produce, will...

Griffiths, who works at the The Quay Hotel and Spa, Deganwy, is recalled alongside pastry chef Elin Deering from Coleg Llandrillo Cymru, to compete against New Zealand and Croatia in this year's culinary showdown from February 17-19. The Welsh...

Only half (49%) of respondents in the Public Attitudes to Food Issues survey conducted by the Food Standards Agency, correctly identified the 'use by' date as the best measure of safety and just less than half (47%) said they would never eat cooked...

Agents Christie + Co sold the Rose & Crown pub for an undisclosed sum off an asking price of £139,000. Situated on Highgate High Street, the period terraced property is one of the oldest pubs in North London and was frequented so often by royalty in...

The Westminster Collection (TWC), comprising a range of venues, hotels and hospitality facilities in central London, provided the BTEC students from WKC with vocational work experience as part of their final year project. The group of 12 second year...

Antony Worrall Thompson has shut four restaurants as his company AWT Restaurants Ltd went into administration last week. Worrall Thompson attended the restaurants and informed the 60 employees that they were to be made redundant, according to reports...

The chefs, who will go on to compete in the Grand Final at ScotHot in March, will be required to submit a well-balanced, four-course menu for a party of four covers, made from a mystery basket of ingredients, in front of judges chosen from the...