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Taking place 10 October at First Option Studio (Shoreditch, London), the ‘Endangered Dishes’ dinner will see Clarke put a ‘modern spin’ on foods such as prawn cocktail, steak Diane, and jelly and ice cream. He will open the event with an introduction...

Specialising in modern European cuisine, the all-day menu is inspired by new techniques Lloyd has picked up on his travels, with dishes such as: fallow Carpaccio; crispy octopus; spiced guinea fowl with smoked aubergine; and duck tagine. Open for...

Providing members and business partners alike the chance to get together over a delectable feast and a glass or two, the monthly lunches will be a great networking opportunity where you can share your thoughts and ideas on the fantastic industry that...

When judging National Chef of the Year entries, it was found that Campbell had not only entered the competition, but his menu made it into the top 40 after impressing the panel. As judging is completed anonymously, we were sad to discover that Matt...

Having partnered earlier this year, Silo already adds a discretionary £1 donation to customers’ bills, and hopes the dinner will raise additional funds to help “tackle food waste and fight hunger across Sussex and the wider region.” Taking place at...

As the company’s “global authority on food and gastronomy culture,” Moriarty will be responsible for will forging a connection between wider food occasions and the Diageo Reserve spirits portfolio (including Johnnie Walker Scotch Whisky, Ciroc vodka...

Set to launch on Waterloo Place, the 140-cover site will offer ‘high-end authentic Chinese specialities’ made using seasonal ingredients, responsibly sourced fish and live seafood. Dishes will include: Imperial Treasure’s signature Peking Duck...

Aimed exclusively at catering and hospitality students, the competition is a chance for young chefs to showcase their talent. Alison Smith, product developer for Mars Food Europe, said: “The Dolmio Professional and Uncle Ben’s Foodservice student...

Blanc – chef owner of the two Michelin-starred Belmond Le Manoir aux Quat'Saisons (Oxfordshire) – will be joined by its executive head chef, Gary Jones, and chef pâtissier Benoit Blin. Robin Gill (The Dairy) and Aggi Sverrisson (Texture) – two of...