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Located in Bordeaux, on the first floor of the five-star InterContinental Bordeaux - Le Grand Hôtel, Le Pressoir d’Argent offers a menu that features high quality locally-sourced produce. Stuart Gillies, managing director of Gordon Ramsay Group, said...

The 13 week campaign will showcase Scotch Beef and the flavour, provenance, traceability and integrity which underpin the brand’s PGI (Protected Geographical Indication) status. Kitchin said: “I firmly believe that Scotland’s natural larder is...

The 44-year old chef was found dead at his home in Crissier, near Lausanne, yesterday in an apparent suicide as local police confirmed that he appeared to have died from ‘self-inflicted gunshot wounds’. Violier’s restaurant, l’Hotel de Ville, was...

The event was attended by 2015 Young Chef Mark Moriarty and the Michelin starred jury made up of Claude Bosi, Ollie Dabbous, Ross Lewis and JP McMahon who all took part in a live Q&A. Mark Moriarty, said: “I was delighted and honoured to be named S...

The alliance claims that meat is typically the most greehouse gas intensive part of our diet, accounting for at least 14.5% of global emissions - as significant as transport. Research has also found that reducing meat and dairy consumption by half...

The research also found that one in four men (26%) admit failing to book their Valentine’s Day restaurant due to leaving it too late, despite two thirds of women in favour of a romantic meal over a bouquet of flowers. Over a third (38%) of women...

Wright, a former culinary arts student who graduated from Westminster Kingsway College at the age of 20, did a Q&A session with students as well as a cookery masterclass. During the Q&A, Wright focused on her experience as a young female chef in a...

Patent and staff experience is important to us and these are the behaviours we live by: Putting patients first Aiming to get it right Recognising that everybody counts Doing everything openly and honestly The Head of Facilities is looking for a...

The 24 hour hotline is available every day of the year for Rational customers to access practical tips or advice on dishes and method of preparation. In addition to telephone and personal advice, this includes training courses, regular software...