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Marsh took on the challenge in aid of The Heart of Kent Hospice and Walkden chose to support Ty Hafan Family Hospice for Young Lives. Both of these rely on charitable donations to continue to operate. Marsh commented on the trek: "On day four we set...

Winnie, aged 93, was the longest serving member of the Craft Guild of Chefs and its predecessor the Cookery & Food Assoc ation, becoming national chairman from 1986-88 and secretary and chairman of the London division. Her culinary career spanned...

The programme will offer students a 12-month apprenticeship, which combines on-the-job training using either college-based courses or hotel based master classes. Highlights of the programme include the chance to earn while you learn, executive head...

Raymond Blanc OBE, ambassador for the Sustainable Fish City campaign, welcomed 100 guests to Fishmongers' Hall, by London Bridge and the River Thames. Participants included Michelin-starred chefs, independent restaurant owners, some of the UK's...

Matthews, who is ultimately responsibility for delivering the complete catering package for the Games, will address her industry colleagues and give the real story of the Olympic hospitality and catering journey so far, the challenges still to be...

Pierre White showcased his skills at the Sinah Warren Hotel on Hayling Island. He served up some of his favourite dishes including: steak, chicken and mushroom risotto using Knorr Bouillon pastes and Knorr pureed herbs and spices. He also proved how...

The Ark for Business is a branch of industry charity Hospitality Action. It aims to uncover and assist with drug and alcohol excess which are often disguised by individuals or unrecognised by managers. As well as the human costs, the effects on a...

A total of 3% (approximately 1.8m) of adults actively identify themselves as vegetarians. The Vegetarian Society suggests that the amount of "occasional veggies" or "meat reducers" – diners opting for meat free options when eating out – could be...

Brian Mellor, who holds Master Craftsman status with the Craft Guild of Chefs, welcomed The University Caterers Organisation (TUCO) Chefs to Harthill Cookery School. The course was a combination of theory and hands on sessions. TUCO chefs were able...

Kevin was last seen at Purley Station on 26th October 2011 and a web-based appeal was launched to find him. His body was found in Coulsdon - around two miles from where he was last sighted. Today, the worst was confirmed on the website set up to find...