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PETA regularly campaigns against the controversial menu item because of the “inhumane treatment of ducks and geese raised and killed for foie gras”. PETA contacted Brakes Group after receiving complaints that the supplier was offering a foie gras and...

Commercial manager Elizabeth Rigden said that 2013 was an exciting year for the show as it marks its 25th anniversary. “The show is continually evolving and developing to reflect the exciting movement in the industry, and we are certainly going to...

The event promises to be an invaluable and enjoyable networking event as, for 2013, the guest list extends beyond Craft Guild members and suppliers to an extensive list of end-user chefs and industry operators. The Golf Day has room for only 120...

H&J’s first graduates, Archie Avery and Emma Harrison, have undertaken three years of cooking and at the age of just 20 have already cooked in many of H&J’s impressive venues such as St Paul’s Cathedral, Institute of Physics, Royal Society...

Viktorija Bernataviciute, 25, a third year chef graduate at Northampton College, Jonah Kellar, 18, of City College Plymouth, and Giuseppe Giorgio Finocchio, 22, of Westminster Kingsway College, beat other finalists to win these coveted places, which...

Aussignac trained with French master chefs such as Gerard Vie, Alain Dutournier and Guy Savoy, and celebrates French cuisine from his homeland of Gascony in all of his eight award-winning restaurants. His industry expertise has recently been...

The South Asian Chef competition (SACC), spearheaded by the Aagrah Restaurant Group, is open to all chefs who will be tasked to create adventurous, innovative dishes using their own original recipes, in a bid to win the title, a first prize of £2,000...

The semi-finalists come from a mix of foodservice sectors and backgrounds in the catering industry: Sean Devlin, company development chef for the Haulfryn Holiday Group Craig Floate, contract head chef Mark Aust, head chef, Artizan Ben Tamlyn...

Sargeant will now work with ISS on an exclusive, international basis for the next three years while continuing to run his restaurant interests both within the UK and overseas. Sargeant is involved in a number of activities with ISS, including the...