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The event, organised by the Melton Mowbray Pork Pie Association, will take place in St. Mary's Church, Melton Mowbray, on Wednesday 25th April 2012. In 2011, the awards received over 600 entries from 118 bakers and butchers and the organisers are...

To celebrate the partnership and its new 'Create More' concentrated sauces and Knorr Professional Blue Dragon pastes, UFS is running a competition where chefs and caterers simply need to get creative and design a dish using the new Knorr Blue Dragon...

Tom Aikens' other restaurants already use the OpenTable reservation and guest management system. Aikens commented: "The OpenTable system is efficient and easy to use and provides a simple way for us to know and recognise our diners.We have seen at...

The scheme is set to charge £4.80 per hour to park in the West End on evenings and weekends and will raise £7 million a year in tax for the London council. But this must be offset against the threat to jobs which could cost as much as £800 million...

The aim is to boost its food quality credentials across the group's award winning restaurants. The first hotel group to join the scheme, Macdonald Hotels & Resorts now features Freedom Food sausages on its breakfast menu, along with customer...

The one-off, sell-out event saw the chef serve a four-course dinner including Daube of Lake District beef and a prune and almond tart. The event raised a staggering £11,000. Roux Jr said: "Hospitality employees will be stretched over the coming...

These standards cover one third of public institutions in the UK and are the same sustainable fish standards being pioneered by caterers for the London 2012 Olympic and Paralympic Games. The UK's food and farming minister Jim Paice stated that these...

The Elior Chef School involves interactive workshops held under the instruction of its senior chef team and renowned industry chefs, including Anton Edelman, and combines practical experience with traditional learning. Each month students cover...

Craft Guild vice presidents David Mulcahy and Nick Vadis were both rewarded for their dedication and efforts at the ceremony held at The Royal Garden Hotel in London on November 21. Mulcahy, Sodexo's craft and food development director, received the...

Young chefs who are under 23 – lowered from the maximum age limit of 25 in previous years – are invited to take part in five county heats. The entrants are required to work in either Greater Manchester, Lancashire, Merseyside, Cheshire or Cumbria...