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The organisation claims hens naturally lay a range of sizes, and wants shoppers to purchase medium or mixed weight eggs rather than large. As such, it has written to 50 high-profile chefs and bakers, including Jamie Oliver, Tom Kerridge, Michel Roux...

A further 41% said that working in the industry had negatively affected their mental health, citing long hours, lack of work-life balance and working in a high-pressure environment as the top three causes. The survey forms part of industry trade...

This year’s contest took place in Jersey, 5-6 March, and saw ‘rising chefs’ from Northern Ireland, Middlesbrough, Farnborough and Jersey colleges go head-to-head for the prestigious title. Tasked with serving a three-course lunch or dinner, HEAT...

Seasonal, local produce is at the heart of Rich’s cooking and will shine through at The Stafford, with a creative menu showcasing 'seasonal dishes of uncomplicated elegance’. To start, guests will be served four canapés, including golden Osetra...

The Times has said that Clifford – a former National Chef of the Year judge and two-time winner of the Great British Menu – is suing Jo Frances Ltd for £190,000 for supplying furniture that was “too big and of poor quality” rather than the “luxury”...

Also joining the 2019 line-up are chefs Greg Marchand (Frenchie), Gareth Ward (Ynyshir) and Chantelle Nicholson (Tredwells), alongside butchers, bakers, cheese makers and other food producers. The annual event is “created by the hospitality industry...

As the organsation’s chief scientific officer, Munday is responsible for food safety and science policy briefs, as well as sustainability and health and wellbeing policies. She said: “It’s a huge privilege for me to take up this position. Both...

Due to open mid-April, Greenaway’s latest venture – ‘Grazing by Mark Greenaway’ - is the first step in a new direction for the 3 AA Rosettes chef, as he looks to build a ‘more diverse’ restaurant portfolio. Grazing by Mark Greenaway will offer guests...

Currently head chef at The Pompadour (Waldorf Astoria Edinburgh), Ashmore completed his Catering, Patisserie and Hospitality Management NVQ at Level 3 at Sheffield in 2008. Returning to the college, the 28-year-old imparted his culinary expertise and...