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The four-day event expects to attract over 25,000 visitors who will sample some of the ingredients in the 54 restaurant 'taster' dishes on offer. There are a total of 18 restaurant kitchens built on site including Michelin-starred Restaurant martin...

Excellent cooking combined with a memorable social and sensual experience has always been Keller's goal. Keller explains: "Food is a serious business but we also want our clients to spend a pleasant moment eating." In 2005, Keller's restaurant Per Se...

"If people keep up the demand for higher welfare chicken the revolution will continue."

Forms can be downloaded now from www.bha.org.uk/ycyw before the 23 June closing date. The competition is open to all passionate and professional chefs and waiters aged 25 and under. Sponsors include American Express, the Savoy Educational Trust, the...

Chicken continues to dominate the market, accounting for 82.7% of retail sales by value in 2007. However sales of other poultry are also experiencing a growth. Sales of duck are growing hugely, as well as geese and pheasants, as consumers seek to eat...

The College invited St Ives based Matthew Stevens, a fresh fish and seafood specialist, to deliver the masterclass as part of Adult Learners' Week (17-23 May). Stuart Mathieson, head of hospitality commented: "Cornwall is about fish, and fish is a...

There are currently a variety of differently designed schemes operating in around 196 local authority areas. This UK-wide initiative aims to avoid further growth of different arrangements in different areas. The scheme enables food businesses to give...

The winning chef has been awarded with £1,000, flights to the Far East as well as achieving the Masterchef title. Now in its fifth year, competition entrants were judged on their skill, creativity, originality and standards of food hygiene. The...

Barbara's speech will cover the context of salt reduction in the UK and the reasons behind why salt is used in food – focusing on influencing the flavour, acting as a preservative, improving the texture, and controlling the fermentation of yeast. The...