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Julian Edwards, chairman of the FCSI (UK &I), said: “With such a wide choice of innovative equipment under one roof, and leading industry keynotes from across all sectors of the foodservice industry, it’s a must attend event for consultants and end...

The 146 capacity restaurant will open at The Grand Harbour Hotel following the success of his pop-up during the Southampton Boat Show. It will feature a menu of steaks, English and French classics, and premium cocktails. Marco Pierre White, said: “My...

As part of the nationwide competition, chefs between 18 and 23-years-old are invited to submit a recipe idea combining patisserie and food on the go and using one of eight products from Coup de pates’ semi prepared range. Paul Whitely, UK Brand and...

The message came from Bidfood chief executive Andrew Selley when he addressed more than 200 senior foodservice people at the Arena Savoy Lecture last night. “We just don’t know what is going to happen or what the terms of any settlement will look...

Jason Atherton, chef patron at The Social Company, Tony Fleming, executive chef at Hotel L’Oscar, Henri Brosi, executive chef at The Dorchester and pastry consultant Sarah Hartnett have put together the menu for the dinner. The menu features dishes...

The campaign, led by The Springboard Charity and Fred Sirieix, general manager at Galvin at Windows, will include events at Hyde Park, London, career talks and taster days at hospitality businesses and a social media campaign on Twitter with the...

Looking ahead to the launch of the Sugar Reduction Programme by Public Health England (PHE), Tim Rycroft, corporate affairs director at the Food and Drink Federation (FDF) said: “We have said consistently that a 20% sugar reduction by 2020 across all...

The charity was also awarded a donation of £10,000 to support its commitment to prisoner rehabilitation. Chris Moore, chief executive of The Clink Charity, said: “For our work to be honoured by receiving this award is testament to the passion and...