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The dishes will be available in Table Table pub restaurants across the UK in time for National Vegetarian Week 23-29 May 2011. Nicola Garnish, development chef at Table Table said: "We have been working hard to develop a range of dishes suitable for...

The Craft Guild of Chefs announces the nominees for its 2011 awards The long awaited list of nominees has been announced for the 2011 Craft Guild of Chefs Awards. Following much deliberation, a judging panel of leading industry representatives has...

The festival, which last year pulled in an estimated 75,000 visitors, will take place from Friday, August 26 to Monday, August 29. The four-day festival, organised by Bolton Council, will take over Victoria Square and Oxford Street, with plans to...

The competition is a junior version of the renowned National Chef of the Year contest where the crème de la crème of young chefs, who are proven winners from other events such as the Craft Guild of Chefs Graduate Awards, New Zealand UK Link...

Luzerne is celebrated for its ceramic and stone tableware made by skilful craftsmen and is widely recognised as a pioneer in the method of producing traditional bone china without the use of animal bone ash. The company sees strong synergy between...

The event will take place at London Park Lane's Grosvenor House on Friday 17th June 2011 and the evening will celebrate the charity's milestone. Springboard said: "Guaranteed to be a night to remember, the 21st anniversary party will include a...

David McKown, director of Skills for Chefs, commented: "Ever mindful of the need to ensure that the Skills for Chefs conference is always thought provoking and innovative, the normal Monday evening social event has been developed into a 'Restaurant...

The Guild is proud to be part of the national 'Have A Go' campaign created by WorldSkills London 2011. The aim is to provide one million opportunities for people across the UK to try a new skill in a fun and engaging way as part of its mission to...

Mike Carter will join the culinary services team and brings with him a "wealth of culinary and commercial expertise". He found inspiration in the kitchen at the age of 11 helping out in his family's restaurant, and then went on to study at Guildford...