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2014 to 2015 saw the biggest jump in bookings, some 50% up year on year. Bookatable has delivered 395,000 covers to Michelin star restaurants each year, through its online booking platform. The news comes as Michelin reveals its new 2016 guide, with...

The competition’s aims are two-fold; firstly to stimulate an interest in Asian cuisine and by extension, Asian culinary arts, as a valuable career among budding chefs more accustomed to European and other world cuisines. Secondly to help stem the...

Award-winning French chef, Bruno Loubet will act as brand ambassador and the face of the SUPPER app. Loubet is famed for the Zetter Hotel and his adventurous modern bistro Grain Store and joined the scheme to encourage less people to eat unhealthy...

The festival, held by Woking Shopping in partnership with the Borough Council, attracted record crowds in its third year, with just under 200,000 people attending over the three days (Sept 3-6). Live cookery demonstrations were given by celebrity...

Elizabeth Bastable, Arion Christophers, Frasers Hawkins and Hannah Leighton secured the places from the college, after 51 applications were received for the ten places on the programme and following a rigorous selection process. The places were...

The conference, in association with FCSI, BHA, CEDABOND and ENSE, will see CESA chairman, Simon Frost and FCSI chair, Andrew Etherington welcome attendees on Thursday 12th November 2015. Newsnight host Evan Davis, Martin Caraher of City University...

It provides chefs and foodservice operators with a simple platform to identify how they can reduce waste and save money using Kerrymaid Buttery. A calculator tool helps operators to identify cost savings against block butter and other spreads. The...

Paul Croasdale will take on the role at Heddon Street Kitchen, the casual all-day restaurant located in the Regent Street Food Quarter. Croasdale will be in charge of a team of 15 at the 232-cover restaurant, whilst also overseeing the ever-evolving...

The challenge, which took place at Imperial College London on 24th September, pitted 12 teams from the foodservice sector to create dishes in just 30 minutes in front of a live audience of 200, using ingredients they had only discovered 30 minutes...