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Nigel Crane, managing director of essential Cuisine, explained: "As a chef who takes prides in culinary innovation, British Sausage Week is particularly great for recognising independent butchers and the expertise that goes into creating this fine...

As part of their commitment to the environment, Atlantic Foods have reduced their carbon footprint to a minimum and offset their remaining carbon dioxide emissions through investing in carbon reducing projects around the world. The group is...

The on-pack promotion attracted over 11,000 entries and 86 new Aero customers. The winning cook commented on how she went about winning the prize: "I simply went online and entered the Foodservice Rewards code from a tin of Aero Hot Chocolate and...

The show, aimed at bakers, sandwich bars, coffee shops, deli bars, pubs and restaurants, will also see over 120 exhibitors showcasing their latest in must-have equipment, services, and food and drink products. Other highlights of the exhibition will...

Peter Health, managing director of easyfairs United Kingdom, commented on the sale: "Our philosophy is to work with exhibitors to create one definitive event for the industry and in this instance we have been very impressed by Diversified's approach...

Chef director Chris Towler at ISS Eaton, who developed the schedule, explained that finalists will be selected to run their proposed plan for three days on site which will be judged by independent hospitality professionals, before the winner is...

Priced at £20.00 each, the book will also include an additional guide to some of the country's newest and best pubs, giving expert guidelines on successful eating-out around Britain. The cookbook will be divided into regions with recipes such as Beer...

The team consisted of Executive Chef Scott Kohn, Chef Mark Henson of Blazer Hall, Chef Saint Jerrod Figgs of Catering, and Chef Mike Betts of Commons Market. Their winning menu included the Appetizer Seafood Gallet, Pan-Seared Duck Breast with...

The theatre window offers guests a glimpse of the oldest part of the 15th Century building from the restaurant interior while the team of chefs prepare the regional and seasonal European menu with a British twist. The second and third floor diners...