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Keogh joins Peyton and Byrne from The Wolseley, where he was head chef for four years. Oliver Peyton, founder of Peyton and Byrne, said: “I am very pleased to welcome Lawrence to the team. With over 20 years’ experience, he brings a wealth of skill...

The winning dish, designed & cooked by Chef Alex Barnes was: Simply cured & sous vide Norwegian Fjord Trout, gently flaked with mango salsa and an avocado & coriander mousse, garnished with crispy fried mung bean noodles The inaugural competition...

The not-for profit social enterprise recently piloted its independent takeover fundraiser at the Two Fat Ladies at The Buttery restaurant in Glasgow. Three chefs and four front-of-house staff with disabilities were invited to work alongside the...

The Surrey-based brewer supplied hop shoots from its own hop garden to chefs at the seven pubs operated by Red Mist Leisure, and challenged them to develop a new dish using the traditional ingredient. Adam Sullens, head chef at The Cock Inn, came up...

More than 100 restaurants, including Busaba Eathai, HOP Vietnamese and House of Ho, have signed up with 1,800 diners downloading the app. Robert Lynch, founder of CityMunch, said: “Our vision is to bring a new kind of price flexibility to the...

Paul Wilson, 38, suffered severe anaphylactic shock and died in January 2014 after eating a takeaway containing peanuts. Mohammed Zaman, 52, owner of the Indian Garden in Easingwold, Yorkshire, was found guilty at Teesside Crown Court. Khan, said:...

The Malted Ciapanini is made with Kentish Rapeseed Oil and is being targeted at the foodservice sector, with 100g rolls in boxes of 40p costing approximately 60p per unit. Peter Millen, managing director of Speciality Breads, said: “Our Red Tractor...

The heats will take place simultaneously in London and Birmingham on Tuesday 28th June where the young chefs will undertake a series of culinary challenges which must impress the examiners. For 2016, former National Chef of the Year, Russell Bateman...

Andy Wilson, said: “We have been planning the redevelopment of our Victoria Centre for over 10 years. "We knew we had a once in a lifetime opportunity to create a landmark facility for Hospitality, Business and Enterprise in the very heart of London...

Following a paper submission judging session, which decided the final eight, the brigades were then tasked with creating a short video to bring their original entry to life and showcase their kitchen camaraderie, togetherness and teamwork. Voters now...