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Hosted by head chef Les Woolven, guests were served up treats such as miniature cakes, muffins and pastries, rose jellies and scones with jam and cream on the afternoon tea table. On the truly local table was produce from within 50 miles of the...

The event will feature eight teams comprised of three pastry chefs from the following countries: Denmark, Great Britain, Italy, Japan, Mexico, Singapore, South Korea and the United States. The team from the UK – Javier Mercado, John Costello and...

The research, by Cobra Beer, found one curry restaurant for every 853 residents in the area. The study also revealed Taj Mahal as the most popular name for an Indian restaurant. Other areas to make the top 10 include Cardiff, Doncaster, Leicester and...

The award comes hard on the heels of chef/patron Graeme Pallister being named Scotland's Executive Chef of 2010 for his work at the city's sister hotel, Parklands. It makes 63 Tay Street the only restaurant in Perthshire to hold the rating apart from...

The Philadelphia recipe competition was open to all first year trainee chefs and took place in two rounds: recipe design and a cook off final. Students were required to create a starter or a main course dish using Philadelphia Light cream cheese...

Dave Gilmore first joined the newly refurbished restaurant back in March 2006 as head chef and continued in the role until January 2007 but now, armed with lots of valuable experience he returns as executive chef. Since his first stint at Thornton...

Robot Coupe's discretionary allowance, which was raised at the recent conference of PACE (Professional Association for Catering Education) and received very well by the delegates, is designed to encourage further education in the hospitality industry...

Trans fats, which have been shown to increase the risk of heart disease and are classified as toxic by the World Health Organisation, should be eliminated from the food we eat, say the NICE recommendations. In the UK, nearly three million women and...

Lee Cooper, training adviser at Seafish, said: "HeLP represents a new direction for Seafish's support for food safety training and we hope it will further increase the number of seafood employees participating in food safety training, which for many...