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But on a positive note, only a tiny minority (4%) had a negative outlook for the year ahead. These figures were supported with over four fifths of businesses (90%) expecting their profit levels to increase or stay the same. Although the general...

The test was to prepare in two and a half hours Turbotin Jubilee, a recipe from the Roux family inspired by Escoffier: whole braised turbot with lobster mousseline, scallops and caviar, garnished with artichoke bottoms and asparagus tips, served with...

Todiwala, chef patron of the Cafe Spice Namasté restaurant in London, was supported by his wife Pervin, an exceptional band of chef peers, and students from three of London's leading catering colleges. He describes the main course as "probably the...

He left behind the soaring temperatures of his native Malaysia in South East Asia, to visit over a dozen UK universities as part of a three-week tour of some of Sodexo's Higher Education business. Working with the on-site chefs and catering teams at...

With more than 20 years' experience Paul Boorman has won Colchester Chef of the Year several years running, and was head chef at the Juniper Restaurant at Clarice House in Colchester when it was named Essex Restaurant of the Year 2009. He was...

Following extensive consultation with the industry last year, EBLEX has strengthened the scheme specifications for QSM beef and lamb to add value throughout the supply chain. These cover animal age, carcase classifications and maturation, which...

The closing date for entries has been extended until April 12 to allow for latecomers to enter following the Wessex Salon Culinaire taking place from April 3-4, and to announce an extra category in honour of fellow chef Artur Voggenberger, who died...

Contract caterer Compass, Asda, Marks & Spencer, Morrisons, Sainsbury's, Tesco, Waitrose, Coca-Cola Great Britain, Kerry Foods, Kraft, Mars, Nestle, PepsiCo, Premier Foods, Unilever, Beefeater (Whitbread) and Subway have all sign d the Responsibility...

The event was staged in association with the Craft Guild of Chefs as part of Salon Culinaire at the recent Hotelympia event. Chefs had one hour to prepare, cook and present three portions of a main course dish and dessert using various rice types...

Launched by the Food and Drink Federation (FDF), this year's CPA's support FDF's focus on 'delivering sustainable growth', recognising organisations that are not only exceptional in terms of their business success, but are also committed to making a...