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Cyrus Todiwala, executive chef and owner of the London eatery, will kick off the new season using authentic Indian spices and methods to replicate his most popular vegetarian dishes. Japanese food specialist Reiko Hara will be onboard to show guests...

To enter, entrants must submit a recipe, to serve four people, using two best ends of lamb (leaving bone in) accompanied by two garnishes, one of which must be potato, and the other using one green vegetable. The dish should also be accompanied by a...

Speaking to The Independent newspaper, Christopher Rodrigues who represents tourism boards across the UK said there is still a 'Basil Fawlty' feel to hotels and restaurants: "We've had a period in which people could get away with not being of the...

Thousands of scam emails are circulating in the run up to the 31 January deadline. HMRC also warned the public to be aware of further fraudulent attempts to obtain personal information after the 31 January deadline has passed when many people will be...

While good service is a must for an enjoyable eating out experience, over-attentive waiters annoy restaurant goers. The guide's readers said that having your wine glass topped up every two minutes, or being interrupted to be asked whether everything...

The award was made following an anonymous visit to The Swan by an AA inspector at the end of 2008. This makes the brasserie one of just five restaurants in the region (with an ME postcode) to have achieved two AA Rosettes. Speaking about the head...

The 'British Organic Veal Burger' is produced by Helen Browning Organics farm in Wiltshire, the burger is 100% British Rosé Veal, and will be available from January 12th 2009. Although Veal has been a controversial choice in the past, the reformed...

He made the call as he urged people to "buy more British and eat more British" and stressed that protecting the environment is vital to increasing food production. Speaking at the Oxford Farming Conference, Hilary Benn said: "When you buy a car you...

Starting on 12 January and taking place every Monday the course schedule, created by Thierry Laborde and Claudio Sandri, will include lessons in world cooking including Asian, Italian and Japanese dishes. An entire session will be devoted to creating...

CBE – Wynne Griffiths, chief executive of Young's Seafood. For services to the food industry. OBE - Kumar Muthalagappan, managing director of Pearl Hotels and Restaurant Group. For services to the hospitality industry. OBE – Hugh Taylor, chief...