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It will give customers the chance to consult and work with a team of specialists to help create their ideal working environment – whether back-of-house for kitchen efficiency or helping to maximise impact front-of-house, to ensure they're providing...

Despite this, one in four of those surveyed said they would be too embarrassed to quiz their waiter about the welfare standards of farms their products come from. And instead of the younger 18-24 age group being more confident, the results show they...

Talented chefs have until 28 January to submit their recipes. A judging panel will then whittle down the entries to just three finalists who will receive a Baumatic oven of their choice. Linda McCartney Foods will come to each of their hometowns to...

The competition is divided into two elements – hot kitchen and cold buffet table – and Wales is one of 25 countries from around the globe taking part in the event. The Welsh chefs began in the hot kitchen, cooking a three course meal for 110...

The 'Premier Marinade for Lamb' product contains a "unique blend" of ingredients including mustard oil, ginger, garlic, pickle, salt, garam masala, red chilli and turmeric and the 'Premier Marinade for Chicken' offers a blend of fresh coriander...

The winners are as follows: Live Cookery Competition – sponsored by Major International Ltd (Awards presented on 4th November) 1st - Nathan Aldous – Emmanuel College – Gold 2nd - Byron Franklin – Queens' College – Silver 3rd - Oliver Prince...

Smith impressed the judges with his 'Fizz Wizz Fireworks' cake which was designed to resemble a family watching a firework display, with toffee apples and rockets shooting out from the sides. He said: "I am so chuffed to have won gold, particularly...

He has spent his time this week working with catering students to prepare a Cumbrian-themed meal, including Silloth potted shrimp and Eden Valley lamb, and he has led a masterclass to teach local budding chefs how to recreate his own dishes. The...

His dish for the competition, which runs from November 20-24 2010, is a dessert of hazelnut crème brûlée, clementine jelly and butternut squash ice cream for four people. Wilcock, who is part of the Craft Guild of Chefs Culinary Team, said he is...