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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...

Taking home the top prize of ‘Number One Restaurant’ in the UK is Cornwall-based seafood restaurant, Restaurant Nathan Outlaw, having achieved a 10/10 score for the second year running. This is the first time in five years that the guide has...

Aimed to champion the industry and encourage consumers to buy, cook and eat fish and shellfish, the free-to-join campaign allows businesses to promote their produce, events, special offers and activities on www.seafoodweek.co.uk ‘What’s On’ page...

Jimmy Pierson, director of ProVeg UK, said: “More people than ever before are switching to plant milks to improve their health and so that cows no longer need to suffer for the sake of a cuppa. We are moving into a new post-milk era, where people...

Lunch Box Day encourages employees at companies, restaurants and hotels to donate the money they’d normally spend on lunch to Hospitality Action, or attend a private cinema screening of Top Gun, hosted on the same day at The Soho Hotel, London. For...

Calling professional oyster shuckers and chefs alike, the competition celebrates the skills and expertise of oyster shucking, with entrants having to open and present 30 native oysters as quickly and professionally as possible, before serving their...

Given how vast and complex the global food supply chain is – ingredients being sourced from multiple suppliers and countries worldwide – ineffective systems can make monitoring the supply chain much more difficult, and consequently result in such...

Shortlisted businesses include Gourmet Goat- a street food stall in Borough Market, Pizza Hut, Jamie’s Italian, The Breakfast Club and the current independent fish and chip shop of the year, Kingfisher, in Plymouth. The awards are run by The...

Stepping down from his 14-year reign as publisher of the Caterer magazine, Lewis has vast experience of both the hospitality industry and HA - having been a trustee for over ten years. He said: “I’ve been fortunate enough to witness first-hand the...