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The finalists are: • Angela Maioran, chef, Partnerships in Care • Colin Scott, licensee, The Greyhound • Steven Smith, head chef, University of Durham • Jamie Perry, head chef, Hallmark Hotel and Spa • James Thompson, junior sous chef...

The 'Venue of Legends' and home of English football will showcase ran es from Rational, Frima, Winterhalter, Adande Refrigeration, Vision Catering Solutions, Steelite International, Craster Woodwork, Gilberts Food Equipment, Arc International and...

Philippa Brady, the competition's organiser, commented on the change of date: "Quite a few potential entrants have asked for more time to complete the entry form, so we've decided to extend the date to Monday July 11. "But that will have to be the...

Some 40% of Brits now view spaghetti Bolognaise as a national dish and almost a third (31%) admit it is their favourite Italian meal, whilst 22% confess to regularly having Italian as a mid-week pick me up. The poll, which was carried out to mark the...

Each day a different chef will run the restaurant, donating his culinary skills to make a difference to child hunger and malnutrition, with all profits going to leading humanitarian charity, Action Against Hunger. Rhodes will be first to take the...

The Fourth Edition Meat Purchasing Guide contains over 320 beef, lamb and mutton cuts, and is designed to help chefs and suppliers work together to the same specification when used in conjunction with the Cutting Specification Manual. Laura Bishop...

The tournament returns to Kent after an eight year absence. Philips is producing the meal for the VIP lounge, at the 'Clubhouse'. The talented chef and his team have produced the menu for the four days of the tournament which runs from 14-17 July...

The research showed that the average price diners are prepared to pay for a steak in a hotel or restaurant is just over £15.50, while in pubs it is £12.54. More than 40% of consumers, irrespective of the type of dining venue, said they would be...

Organised by Enotria Winecellars, the competition focuses on the importance of teamwork between the chef and the sommelier. Teams must be aged between 18 and 35, and to enter they have to submit a paper entry detailing a three course menu comprising...

The Club has been designed to support chefs by providing inspiration and collaboration along with access to offers, promotions, industry events and master classes. Vadis commented on his achievement: "These kinds of networks are invaluable. They...