Search

In the wake of the Food Standards Agency's announcement of a pilot scheme to introduce calorie counting on menus the figures released by Fretwell-Downing Hospitality show more than 60% of restaurant chains have seen an increase in the demand for more...

Challenged with creating a fish starter and main course in 40 minutes, Tomas Kourek and Robert Dant worked in perfect synchronisation, beating seven other pairs of talented chefs at the Salon Culinaire on 21 January. The duo dished up a langoustine...

Media watchdog Ofcom received a flood of complaints as Ramsay swore once every 20 seconds. He used the F-word 240 times. Reports in the weekend papers have called for a clampdown on the bad language used in his television programmes. Around three...

Consensus Action on Salt and Health (CASH) found that some meals contained twice the daily maximum limit for an adult. The saltiest main course surveyed was Old Orleans Chicken Fajitas, with 8.8g of salt per serving. Old Orleans also serves Wings and...

Andy Bond said chefs taking part in Channel 4's 'Great British Food Fight' season were doing nothing to help cash-strapped Britons facing a credit crunch. Bond told trade magazine The Grocer: "Hugh wants you to pay more for your chicken. After all...

Many of you have been asking for more time to complete the form and gather your supporting evidence and so the deadline has been extended. You now have until Friday 13th February 2009 to submit your entries. The Cost Sector Catering Awards look to...

Arena said in a statement: "The Arena Face to Face is one of the association's flagship events that sees senior industry players put through their paces during a candid and thought-provoking interview conducted by ITN's Alastair Stewart OBE....

Tony Goodger, BPEX foodservice trade manager, explained more: "Country of origin labelling is not specific just to the retail sector – it is equally pertinent to customers when dining out. And that is why we would encourage all establishments to...

The new collaboration will allow the Michelin-starred restaurant's chefs to concentrate on the creation of menus of high end, contemporary Indian cuisine. In addition, the joint offering will cover everything from canapés, bowl food, dinners, canapÃ...

The Guild will be hosting The Skillery, a live cooking area in the South Hall between Food on the Move and Bakery sections, where visitors can 'get up close and personal' with the UK's leading chefs. Demonstrations will include everything from The...