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Headed up by executive chef Michael Lecouteur – formerly of Smiths of Smithfield and Bird of Smithfield –the new menu offers a modern British twist with starters such as Colchester rock oysters with red wine shallot vinegar and cucumber; Orkney Isles...

The four award-winning Michelin-starred chefs will join forces to create an eight-course menu on Tuesday 18th February in aid of the charity, which provides a lifeline for current and former hospitality industry workers who find themselves in a...

For the fourth consecutive year, the equipment specialist has donated money that will be given in small amounts to successful applicants to help satisfy some of the basic training needs and purchases of requisites needed for furthering their...

Cornwell, who is chef de partie at Michelin-starred Lucknam Park near Bath, presented roast loin of venison, squash purée, Savoy greens, red wine shallots and cherries, and also recreated his pan-fried hake, scallop and fennel mousse, mussels and...

Claridge’s hosted a glittering ceremony last night, where Fleming was recognised for his enthusiasm in providing the ultimate front of house restaurant experience. Fleming said: “It’s an honour and a privilege to be the scholar for 2014 and to follow...

They are: Ayrshire – Ayr Campus, Bradford College, City of Liverpool College, Glasgow City College
, Gloucestershire College – 5 Acres Campus, and Westminster Kingsway College. At each of the heats the teams were given a masterclass by Rob Kennedy...

It includes information and tips designed to help those within large organisations to buy, cook and serve healthier, more sustainable food. It has been designed to help organisations meet government buying standards for food and catering services and...

The standard was very high and the number of gold awards presented to competitors was the highest in any Major Series competition to date, which the company says proves the event is growing in popularity year on year and is attracting the best young...

David McKown, director at Skills for Chefs, commented: “We are always aiming to change things at the conference; the last big change was when we decided to use the new facilities at Sheffield City College, and this year we are including international...