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The session, 'HACCP for food service establishments' is being held at the university's new Culinary Arts Studio at Greynore 2, Darley Road, Eastbourne on 9 and 10 June, and will be led by Professor Svetlana Rodgers, who has researched into scientific...

Hospitality Action's northern board and AIB's Manchester hotel's team will be hosting of the industry's hoteliers, restaurateurs and suppliers for an evening of Spanish food and entertainment. There will also be a charity raffle and the money raised...

The chefs were given a box of mystery ingredients and had to cook a three-course meal in just minutes in front of a live audience. Four teams of finalists then had minutes to cook another three-course meal. Winners were Jon Scoltock, a head chef from...

The lucky winner picked up a career grant of £1000 a year for the next three years, plus a place on the weeklong Lausanne Executive Education – Summer Programme at the famous Ecole Hôtelière de Lausanne in Switzerland. Entrants in this year's...

Over the last year 85% of people picked up a tin of beans when out food shopping. And while for many years baked beans came only in a simple tomato sauce, today consumers can tuck into a much wider range which include beans with Cumberland sausage...

The bid – co-ordinated by People 1st – will mean that over £100 million of government funding will be moved into developing talent for hospitality employers. An estimated 65,000 learners are expected to pass through Academy approved programmes in the...

The hotel's executive chef, Lee Streeton, will be leading the culinary days and will be demonstrating new and unique ways to prepare seasonal produce this summer. Lee, previously at The Ivy and Le Caprice in the capital, will take a group of up to...

The meeting was called to provide an opportunity to exchange views on how the hospitality industry can work together to ensure the future sustainability of the pig sector. The Cabinet Secretary for Rural Affairs Richard Lochhead and the Scottish...

The local producer is currently tasting between 30 and 40 sausages all made by local producers using locally sourced pork. Deborah Custance-Baker, competition organiser and Show Steward, said she was delighted that Tom was a judge: "He's young...