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"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...

Andy Brown, appointed as academy head of hospitality, said: At Northumberland College we have clear ideas on the direction of travel for students to be educated and developed within. Having a strong and varied industry based enrichment programme is...

Chris Elliot, professor of food safety at Queen’s University Belfast and founder of the Institute for Global Food Security prepared a speech to highlight issues. It was delivered by Michael Bell, executive director of the Northern Ireland Food and...

The new concept is a casual offshoot of the 24-hour restaurant on the 40th floor of 110 Bishopsgate in London. Duck & Waffle Local will focus on local, seasonal and sustainable ingredients in a more accessible, speedier and cost friendly format that...

The framework offers a solution the challenge of finding and retaining temporary staff by providing access to 12 specialist recruitment companies. Nicola Mellor, TUCO category manager for the Recruitment Services Framework, said: “At TUCO we know...

On the night, a brigade of Culinary Ability Awards chefs with a range of disabilities will dish up a five-course menu under the supervision of chef luminaries from The Restaurant Association, Ayrshire College and Radisson Blu. Culinary Ability Awards...

White said: “I am very much delighted to become part of the Bateaux London team. No other London cruise company offers better restaurant standard dining and I will be looking at ways in which we can build on that to ensure we remain one of London’s...