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Damian Hinds MP said: “Hospitality is one of the most exciting and dynamic industries to work in with many different career opportunities at all levels. “Our Jobcentre Plus teams stand ready to offer free advice and support to anyone thinking about a...

Entries for The FoodTalk Awards open on March 7th for businesses based in the UK and that have been trading for at least a year. Categories include ‘what’s in store’, for smart gadgets and tech, and ‘gourmet guerrilla’, for healthier options in...

The Michelin-star, grade II listed pub and restaurant will close on March 27th when it will undergo remodeling. The ground floor will be transformed into a larger dining area featuring heavy wooden tables and eccentric curiosities and a newly created...

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...