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There were two categories; Gluten-free Chef of the Year, for professional chefs and Up and Coming Gluten-free Chef of the Year, for catering students and under 23s. Michael McCamley from Northern Ireland was chosen as the Gluten-free Chef of the Year...

The seminars will be staged during the three days of the show – aiming to give visitors the tools to succeed in the market place. They will cover a range of issues including developing a new hotel, sustainability, legal guidance, tricks of the...

Ben Murphy's winning menu featured langoustine tortellini, seared scallop, langoustine and saffron sauce for starters, followed by roast venison loin, spiced pickled pear, beetroot puree, celeriac and kumara fondant terrine for mains. His dessert...

Allen Townsend has been chosen by the Craft Guild of Chefs to compete for England against some of the top chefs from 28 countries worldwide. He flies out today (Wednesday 17th November) and has been entered into the Class B category, meaning he will...

Chefs can enter as many competition classes as they wish and entry forms can be downloaded via www.hotel-expo.co.uk. The two day competition, in association with the Craft Guild of Chefs and sponsored by Nestlé Professional's CHEF and Coastline...

A poll of 1,155 British adults also found that Jamie Oliver is especially popular among the 40 to 59 year-old age group, of which one in ten (10%) would value his opinion most. However, it seems that home really is where the heart is for young people...

The 2010 Healthy Eating Consumer Trend Report has been developed by Technomic to help restaurants, manufacturers, and suppliers stay on top of consumer attitudes and trends as they relate to healthy eating. The report also found that only 19% of...

Level 1 Health & Safety and Level 2 Food Safety e-learning is now available online with the aim to engage the learners with the use of interactive elements and exercises to help guide them through the courses. Both courses will be available for only...