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Vegetarians account for nearly two and a half billion pounds worth of food eaten outside of the home each year, at restaurants, cafes and workplace canteens but three quarters of them are unhappy with what's on offer. The Big Veggie Survey (2011)...

The acquisition of two units adjacent to its existing premises sees the available space nearly double from 3,500sq ft to just under 7,000 sq ft. "Our continued growth in both the independent and corporate sectors means that we need more space so that...

Stordy's creation of turkey roulade stuffed with sage and vegetable mousse and minted broad bean puree was voted the best British turkey recipe for summer as part of Chef Inspired. The winning dish will now be featured on the Bernard Matthews...

The evening opened with a champagne reception and canapés, followed by a five course dinner plus coffee and petit fours. Leading on the starter, Michael Caines created veal raviolo, with tomato fondue, celeriac purée and veal jus. The second course –...

The accolade recognises contributions of excellence to the hotel and catering industry and was awarded during the BCF's annual prize giving dinner dance at the Hilton Metropole Birmingham. Celebrating contributions made by Vadis throughout his...

Diners at the Ubiquitous Chip and Stravaigin restaurants will be able to choose from daily rook specials including rook breast salad and pan-seared rook. Rook, a pest to farmers, was a popular meat during wartime rationing. The bird can only be...

To become Cordon Vert Chef of the Future, Ashley completed two stages. Firstly, he had to create a three course menu which was suitable for vegetarians or vegans. He then produced the full meal at a live cook off at the Vegetarian Society...

Delivered by Mark Puckey, head chef at Padstow Seafood School, and his team, you will learn how to prepare and cook a whole host of Rick Stein's favorite vegetarian recipes inspired by his travels around the world. The one-day 'Vegetarian Cookery'...

He faced stiff competition from his fellow finalists but his winning dish of pan fried hake with mussels in Philadelphia sauce with char grilled red pepper and cheesy potato croquettes won over the judges. The judges said that his recipe had many...

Launched in partnership between Movenpick Ice Cream and the Craft Guild of Chefs, the competition is an opportunity for chefs to realise the potential of desserts, both creatively and profitably. The finalists are: Gary Ashley, Yately Manor Prep...