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CH&Co provides at-work catering to some 80 businesses across the UK including Virgin Atlantic Airlines, Thames Water and Sony and event catering at top venues including eight of London's highly livery halls as well as some of the leading attractions...

The competition is open to chefs producing their own bacon, as well as catering suppliers. There are four categories of entry; Classic Dry Cure, Traditional Wet Cure, Smoked Cure and new for 2013, the 'Revolutionary Rasher Award'. Finalists will be...

Mike Park joins Brakes from Palmer & Harvey where he was retail sales director and brings a wealth of experience of working with independents. Park will be responsible for ensuring Brakes continues to deliver top quality customer service to both...

Basten, who trained with leading chefs John Burton-Race and Raymond Blanc, has put together starters, main courses, salads and a Chinese dish perfect for Chinese New Year. Recipes range from roast chestnut and sage soup, seared scallops and black...

Invited by the institute's curriculum leader for hospitality, Paul Robinson, Roux hosted the one-off event in Grimsby, where he worked alongside its hospitality and professional cookery students to produce a spectacular feast in aid of St Andrew's...

His dish of partridge with mushrooms and brassicas wowed the judging panel, which included top chef and restaurateur Mark Hix, Game-to-Eat consultant chef Lee Maycock, plus David Taylor and Jill Grieve from the Countryside Alliance. The event saw...

WorldSkills is the largest international skills competition and occurs every two years in cities all over the world. The competition sees 1,000 young people, aged between 18 and 25, compete for medals in more than 40 different skill categories...

Compiled annually by US based Elite Traveler Magazine and Laurent-Perrier Champagne, the list bases the rankings on actual customer experiences assessing everything from the quality of food to surroundings and service. The UK's top restaurant was...