Search

The plan seeks to assist Welsh food and drink companies in their efforts to access local markets and also aims to make it easier for consumers to buy food and drink produced in Wales. This should help to improve business, safeguard and create...

Lederer was nominated by a group of senior hospitality professionals for his dedication to helping talented people in industry, his leadership, council and his ability to raise the aspirations of those around him. David Cochrane, chief executive of...

The half-day conference, aimed at food, drink and tourism businesses as well as interested consumers and educators in the region, will feature a programme of high profile speakers and industry experts. Organised by the Exeter Festival of South West...

These Michelin Star chefs will be hosting a series of Live kitchen demonstrations and workshops, bringing together a variety of different tastes and flavours from around the world and cooking up some culinary delights. The kitchens will be road...

New restaurants added to this year's line-up includes Quo Vadis, L'Anima, Pont de la Tour, Odettes, Cinnamon Kitchen and Asia de Cuba. Other eateries taking part include The Tamarind, Le Gavroche & L'Atelier de Joel Robuchon, and Tom's Kitchen and...

Although overall UK sales of organic products increased by 1.7% in 2008 to over £2.1 billion, these figures must be seen in the context of overall food price rises rather than sales volume increases. Peter Melchett, Soil Association policy director...

The new season asparagus will be flown in especially from Germany and cooked to a German recipe at the London eatery. Grown in the dark, white asparagus has a milder flavour than the green variety grown in the UK. And while delicate, slender stems...

Nick Davies has expressed his delight at being recognised by SkillsCompetition Wales as food preparation and cooking skills champion and is looking forward to mentoring talented young chefs to a world class standard. Davies has competed in three...

Desai and his five fellow finalists had to cook "Brill Chérubin" a classic French fish recipe. This also involved making a hollandaise sauce, tomato fondue and spinach croquettes. The recipe was only given to them 45 minutes before the first...