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In the survey of over 5,000 British foodies, it was revealed that foodies have 100 dishes in their repertoire and regularly cook 44 different dishes. 91% of those surveyed admit they eat everything and everything with 37% having cooked ostrich, 26%...

The Culinary Association of Wales’ (CAW) junior team will compete against teams from Italy and Austria in the Battle for the Dragon contest, which begins tomorrow until Thursday February 23rd, at the championship. Michael Evans, coach of the Welsh...

The Graduate Awards are an examination for chefs, aged 23 and under, designed to test and improve the skills that chefs have learnt at college and in their early careers, and take them to the next level. Steve Munkley, founder and organiser of the...

The restaurant, with the capacity for 80 covers, is set to open in the former The Old Bank restaurant on Wood Street and will focus on stone-baked pizza and pasta. A bottomless brunch will be available on Sundays with unlimited Bellinis paired with...

Kaziewicz will be demonstrating a range of pasta dishes, showcasing his culinary expertise at ExCeL between March 19th and 22nd. He said: "I will also be showcasing dishes from our ever-expanding selection of Spanish food with our new tomato frito...

Tratra will be Reynaud’s first restaurant outside Paris and the menu will feature recipes inspired by cuisine from the Ardeche region in south-central France. Reynaud, whose tenth book is due to be published in October, has appeared on TV and radio...

"It is with great regret that I have to inform you of the passing of Victor Ceserani MBE, yesterday at the age of 97. "For many of us we grew up with such great ‘starter’ books as Practical Cookery, Theory of Catering to name but a couple, these were...

The index showed the upward trend is due to low supply and rising costs of key items such as sugar, oil, vegetables and hot drinks with rising oil costs. A weak pound and rising oil costs put additional pressure on prices. Phil Tate, chief executive...

Pickett said: “I am delighted to have joined the team at Swan, Shakespeare’s Globe; it’s great to be back on the London restaurant scene and I felt Swan was a perfect fit. We’ve been busy the last couple of months creating our spring menu, which...