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At the formal launch, menu consultation for clients was also included as part of its plans to develop the Irish food sector further. After growing successfully throughout the year, doubling its workforce and creating new business opportunities...

The Golden Review and Desk Diary has been published as part of a wider line-up of celebrations to mark the major milestone and includes some of the Guild’s fascinating story so far. The book, which has an RRP of £20, also includes a nostalgic look at...

From more than 230 sausages entered, 15 made it through to the final three in each category: Traditional Pork Sausage, Speciality Pork Sausage, Best Export Sausage, Best Innovative Pork Sausage and Best Hot Dog. The winning sausage, which was entered...

The winner receives an all expenses paid, three-month stage at a three Michelin starred restaurant of their choosing anywhere in the world, as well as many unique prizes all related to food and hospitality. Entrants, who must be in full-time...

Three students from the college’s professional chef diploma competed at the BIFM Catering SIG where the chef student finalists were crowned ‘live’ on the night following the final cook off which was judged by three acclaimed hospitality industry...

The 1-2-3 approach provides templates that members and non-members can print off and use as part of their everyday operations in order to comply with the FIR. It will guide hospitality managers and chefs through the compliance process in three easy...

Rogan will take to the Business Briefing Stage at 1pm on the event’s final day (January 21st) at Birmingham's NEC for a discussion about his 25-year career. Renowned for his Cumbrian restaurant L’Enclume, he also owns two other establishments...

The competition will take place at next year’s Hospitality Show at the NEC in Birmingham Mark Lyddy, head of Tilda Foodservice, said: “On the back of the success of our Tilda Chef of the Year competition held biannually at Hotelympia, we are now...

The institute has been set up to specialise in accredited professional training and will provide courses in Oriental and Asian cookery, private consultancy, chef training and one-to-one training. Jeremy Pang, founder of School of Wok, said: “Having...