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Prepared by master chocolatier Davide Comaschi and a team of six from the Chocolate Academy Centre, the award-winning Italian sweet bread was displayed and offered to passersby in the city’s shopping centre, Galleria Vittorio Emanuele. It is believed...

With fears about the end of free movement still rife among EU workers and business operators alike, latest figures show that new EU entrants to the industry jumped from 38.5% in September to 44% in November. That said, Fourth largely puts this down...

v Specialising in seafood, the new restaurant will showcase “simple seafood dishes of understated brilliance” using Cornish seafood and produce in particular. Outlaw said: “Creating a new restaurant with such an iconic British hotel is a huge...

Previously self-reported by the food industry, this it the first assessment that the government has undertaken to monitor the progress of out-of-home operators, retailers and manufactures in reducing salt content in everyday foods. The out-of-home...

The event also supported the Royal Academy of Culinary Arts’ ‘Adopt a School’ trust, which is designed to educate primary school children about what they eat and the nutritional value, healthiness and to encourage a balanced diet. As such, Olympic...

Marking the eighth annual contest, all regular categories (amateur, professional, junior and company for both Cornish and non-Cornish pasties) will return, as will a brand new Pasty Ambassador award. Gordon Seabright, Eden chief executive, commented...

Having impressed judges with her strawberry and raspberry ripple vol-au-vent, Hammond beat seven other finalists for the reigning title. She said: “My aim was to combine everyone’s favourite desserts, often found at theme parks, festivals and markets...

Following the huge success of this year’s event, the 2019 theme will be “From the Land” with focus on sustainability and wider issues such as Brexit, crowd funding, local heroes and ‘Mums in the kitchen’. The June date also reflects pre-harvest, in...

Entries opened yesterday (2 January) until 17 May, and require the young chefs to submit either a sweet or savoury recipe using one local ingredient (sourced within 30 miles of their school) and one McDougalls flour based mix. This year’s theme is...