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Fiona Burrell founded the Edinburgh New Town Cookery School (ENTCS) in 2009, offering a selection of training courses that Burrell says often lead to rewarding careers. She said: "While university is a rewarding route for many, it is not the only way...

Entering as a commis chef, Bucknall will be working under the guidance of Sat Bains and his experienced team, including head chef John Freeman, having impressed them during her three-day stage at the restaurant. Since winning the challenge – run in...

14% of adults asked said that they were interested in limiting or reducing their consumption of meat or poultry in the future, with the majority of people giving health and wellbeing as the main reason for their decision. While 29% said that the...

According to the brand, his role will be to ensure “Speciality Breads stays at the forefront of bakery innovation”, where he will be working closely alongside new product development manager, Stewart Smith. Simon Cannell, managing director at...

The event entitled ‘Challenges in the Catering Industry; Translating Science into Practical Solutions’ will feature a presentation from Dr Lisa Ackerley, a Chartered Environmental Health Practitioner with over 30 years' experience. It will focus on...

Designed to help boost trade through a range of ideas and activities, the event will take place from 30 October until Bonfire Night, 5 November, with a celebratory lunch on 30th October to crown the winners of its sausage competition. Companies can...

Available to hire for both corporate and private events in the UK and beyond, the company, KK and Boss Lady, has created a bespoke menu which includes blackened spice duck legs with coriander root and watercress salad, and gram battered onion rings...

Following the success of his first site, The Frog E1, Shoreditch (named after the postcode in which it is situated), the Covent Garden restaurant will offer a more formal approach and also act as the group’s new flagship. Serving the best possible...

Specialising in modern British cuisine, including Cochran’s signature dish of Caribbean jerk chicken, the 2,111 square foot restaurant also features an open plan kitchen, cocktail and wine bar, DJ booth and stage table for evening entertainment...