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The "English Cream Tea", priced at £4.95, features a freshly baked scone, which is at least four times the size of a normal scone. Guests can opt for the traditional raisin flavour, or sample the lemon scone, made with the juice and zest of a lemon...

Aged just 26, Aikens became the youngest ever head chef to be awarded two Michelin stars whilst at Pied à Terre in London, and his passion for innovative French cuisine has earned him the reputation as one of the most exciting chefs in the UK. Aikens...

The new course - The Knowledge - will run on October 7 and 8 at the state-of-the-art cookery school in Staveley near Kendal, tutored by the new general manager and head chef of the school, Magnus Mumby. The session will include skills, hints and...

The study, questioning over 2,000 people, shows that the nation's taste buds are changing as people become more adventurous in their food choices and are looking further afield for their culinary kicks. People regularly tuck into Japanese (35%)...

The scheme was advertised on the National Apprenticeship website. On 1 August, the hotel invited 11 candidates, chosen from a host of applications, to attend a five day workshop. The candidates received training throughout the week in areas such as...

Established in 2002, BFF aims to help producers, suppliers and growers, as well as foodservice outlets, to champion and promote the UK's finest local and regional products. A dedicated area of the Brakes Group website – http://www.brake.co.uk/food...

From the 23rd September through to 6th November 2011, every two cases of Tetley 2x1100's and every seven cases of Envelope 250's qualify caterers for a £10 voucher from either Argos or Marks & Spencer. There's no limit to how many times you can...

The scheme was developed by the UK chef's bodies, including the Welsh Culinary Association. The aim of it is to raise the skills of chefs through on-the-job training and mentorship. Claire Barrell and Matthew Lewis, both chefs at the Lamb and Flag in...

The judges – to be announced nearer the final – will choose a shortlist of three entries to compete in a 'cook-off' and tasting at the MSC's UK commercial meeting in November 2011 with the winner announced on the day. Prizes include a trip for...