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The company says Chef’s Pass is an exclusive foodservice range “with something for every channel”, which took just one year to develop at the company’s €100m Global Technology & Innovation Centre in Naas, Ireland, that officially opened last October...

The OnePoll study of 2,000 people saw the apple pie rise above British classics such as the Shepherd’s pie, steak and ale and chicken and mushroom. Kevin Smith, panel director for OnePoll, said: “The extensive list shows the versatility of the pie...

Only in April the Tunbridge Wells company had reported upbeat trading figures showing turnover increased by nearly 30% to £41.5m in 2015. Operating profit jumped nearly 32% to £1.5m while pre-tax profits were reported to have increased from just over...

Frazer Wilson, director of culinary at Jockey Club Catering, said: “It’s been a real joy to work with the students at South Thames College and we’re delighted to have been named as patrons in 2017. “It’s hugely rewarding to see the next generation...

Competitors Adam Collison, Andy Clarkson, Daniel Trace, David Fountain, Hrvoje Loncarevic, Lloyd Walker and sous chef Ron Nulud toured the kitchens and gardens before enjoying a five course lunch. Raymond Blanc said: “I was delighted to welcome the...

The pop-up will re-open from 22nd September to 2nd October and will form part of the Talking Peace Festival organised by the charity. Rebecca Crozier, International Alert’s Head of Emerging Programmes, said: “Across different cultures and continents...

According to its latest Menu Trends survey, which tracks changes on 800 high street menus, trends in foods and ingredients are translated into dishes on high street menus quicker than ever as operators acknowledge the importance of keeping up with...

Mattocks will take on the position of chairman with immediate effect, having previously spent 18 months in the role of vice chairman for the collective. He said: “It is an honour to be regarded so highly by my peer group and I am excited to take on...

The software, which is designed to give restaurants an insight into what customers really think of their food and offer diners real-time recommendations, went live in Brasserie Blanc’s Farnham branch last week and will be extended to it’s Charlotte...