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Now in its third year, the scholarship is accepting entries until October 10 from 22 to 30-year-olds working in the UK in any aspect of restaurant service, including hotels, high street restaurants, fine dining, contract catering, licensed...

While flavour combinations and taste are top priority for the chefs in the grand final, Churchill, one of the sponsors of the competition, said the detail that goes into presentation creates a visual feast for onlookers, and, now in its third year...

The pub’s Sunday roast impressed mystery diners with its fine quality, locally sourced ingredients and seasonal produce, as well as the abundance of honey roasted root vegetables, rosemary and garlic roast potatoes and flavoursome gravy. Chris Brown...

Working with Menurama, Callebaut also pinpointed the nation’s favourite chocolate desserts – with chocolate brownie the clear number one followed by cheesecake, cake, pudding and ice cream and revealed the average price of a chocolate dessert is £4...

James Goodyear also from Belmond Le Manoir took second place and Spencer Metzger from The Ritz was awarded third place. Selby’s menu of beef tartare, allums baby beetroots, mustard sorbet, followed by seared sable fish, parsley, lemon and caper...

Daniel Morgan, sous chef at The Square Restaurant in London was runner up, and Nick Edgar, head chef at Belmond Le Manoir aux Quat’ Saisons, took third place. The chefs topped an impressive line up of finalists, which also included: Adam Handling...

The one-off fundraising event will take place on Monday 1st December at Brasserie Joël, Park Plaza Westminster Bridge, London and has been supported by Condé Nast Johansens, Sapori D'Italia and Oranka Juice Solutions. Nathan Outlaw, recently named AA...

Named the Coach, the new 40-cover venue will serve breakfast, lunch and dinner in an informal and flexible style. Silent TV screens will be dotted around the room, and will feature sport. The Coach’s garden will be used to provide fresh produce, and...