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The critics will cook for the chefs who will then judge them on their culinary expertise at the dinner to be held at the Royal Exchange Grand Café and Bar. Ten food critics, including Charles Campion, Jay Rayner, Tracey MacLeod and Tom Parker-Bowles...

Kiazim, who is now working with renowned New Zealand chef Peter Gordon at Providores in London, gained the highest grade, while fellow chefs James Baker from British Airways Waterside and Adam Harrison from Oulton Hall in Leeds were the only other...

Fourteen award categories encompass all sectors of the industry and include seafood restaurant, seafood pub, seafood chef, encouraging children to eat seafood and best new seafood products, to name just a few, and there are opportunities to put...

The government decision followed a campaign which saw immigration minister Liam Byrne visiting Chinatown and Brick Lane to see chefs in action, taste the results and conclude that UK workers could not fill the vacancies. But Enam Ali, of the...

Three quarters of respondents believe that true local sourcing means within a 20-mile radius. In contrast, many suppliers refer to regional or even national products as 'local'. Chris Durant, director of Beacon, explained: "This raises a challenge...

The guide covers over 60 cuisines and ranges from Mayfair hotspots to Pakistani grill houses. Each review covers the cooking, service and ambience, as well we giving tips on specialities and basic information on set menus and wine. In addition, the...

The recommendation, from the Migration Advisory Committee, means that proposed new immigration laws to withdraw work permits from non-European workers will not apply to skilled chefs and that employers will continue to be able to recruit migrant...

Whilst filming in the local area, Gordon decided to take lunch at Nonna's, to the delight of fellow diners. Enjoying a lunchtime dish of Chicken Caesar salad, Gordon also helped his fellow diners finish their lunches of Tuscan bean soup, Squid and...

New dishes already on the menu that have originated from the roof garden include Oregano, Sage, Russian Tarragon, Tomatoes, Yellow Beans, Chilli Peppers, and Squash and Courgettes. The new Opus menu is complemented by the hotel-grown produce...