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Covers were up 15.5% over 2012 to 50,000, and dry sales hit £364,000. Two pubs, the Queen Elizabeth in Chingford and the Ainsworth Arms in Radcliffe, surpassed last year’s sales by a staggering 222% and 203% respectively. And all Orchid pubs in the...

In a letter to the NACC and the HCA, Prime Minister David Cameron offered his backing to their joint initiative to help ensure people in social and health care settings have enough to eat and drink. Nutrition Day today (March 20th) is part of a week...

The last regional final took place today, with Corinne Du Preez, who works at Kings Court First School in Windsor winning the round to claim the last place in the final. This will take place at Food Services Wing, Defence Logistics School, Worthy...

This inaugural competition invites UK catering colleges to nominate their most promising third year students for a place on a 12 month fully funded programme in some of the country's top Michelin star restaurants. Working with chefs Tom Kitchin at...

Charlotta Oldham, category marketing manager for Knorr Bouillon commented: “We’re regularly seeing chefs across the industry and hearing the same issues being raised: how to continue to build business success; how to encourage more customers; and how...

Futter started his career in the patisserie and bakery sections at the National Trust at Mottisfont Abbey, and his experience includes a role at the Chesil Rectory Restaurant in Winchester where he helped to gain and retain a Michelin star and three...

Now in its sixth year, this growing culinary salon is organised by LACA (Local Authority Caterers Association) in association with the Craft Guild of Chefs, which is sponsored by bakery specialist Dr Oetker this year, and is a key part of the annual...

Daniel Green from The Auberge shared first prize jointly with Ashraf Elsergany from the Saints Bay Hotel in Guernsey in the senior competition, while Calum Humphries from The Auberge came first in the junior category. Chefs had come from all areas of...

Ten finalists will be chosen to compete in a live cook-off at Westminster Kingsway College on Saturday, May 18, and they will have two hours to create and present an original and inspired brasserie-style dish this time using wild Alaskan sockeye...