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The event, which will take place at the refurbished Quo Vadis, will include a butchery demonstration by Andrew Sharp, who will educate guests on the fine art of maturation using two Renaissance Mutton carcasses of different aging processes. Jeremy...

Together with Craft Guild chefs they created a number of recipes, including turkey pie using fresh British diced turkey breast provided by sponsor Bernard Matthews Foodservice, the latest company to lend its support to the scheme that aims to teach...

The first kicks off on Thursday, March 29, hosted by Caines at the Michael Caines Restaurant at ABode Manchester. Diners at all three events will enjoy a champagne reception followed by a five course dinner plus coffee and petit fours. Each event...

On Tuesday, February 28, at 10.30am Cavalier will demonstrate and encourage youngsters to consider sustainability as more than just regionality and seasonality of food, and that it should be understood not just as a concept, but integrated into...

The awards are open to individuals, departments, schools, colleges or partnerships that have introduced initiatives or activities over the last year in hospitality training and development. With the deadline for nominations now extended until...

It follows the success of EBLEX's first sous vide product range when 42 beef and lamb cuts were launched with Michelin-starred chef Anthony Demetre. EBLEX's master butcher Dick van Leeuwen identified seven cuts from the chuck, which is usually only...

Alaska Seafood, in association with the Craft Guild of Chefs, had challenged UK chefs to create a recipe design specifically tailored to its distinctive fish and seafood, which had to be prepared and cooked in 90 minutes. Baril chose wild Alaska...

The call follows a report which predicts that the industry will experience continued decline and squeezed margins in 2012. The Horizons Foodservice Review of the Year uses past industry data to predict the outlook for the 'out of home' market. The...

Aikens will mentor one student for a period of nine months in 2012. The chef is offering the paid apprenticeship as a practical element to a new initiative run by Le Cordon Bleu London. The culinary school is offering students in the UK the chance to...