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Tom's Kitchen at Somerset House will mirror the concept of Tom's Kitchen Chelsea. The menu will offer fresh British produce including Daylesford 7 hour confit lamb with balsamic onions and mash, grilled marinated cobb chicken, sea bass meunière with...

Cannon commented on his achievement: "We have come from nothing to nearly £20 million in five years and in December we were named one of the fastest growing companies in the UK by Fast Track, a great honour for us. It's fantastic to receive such...

Campbell has 35 years experience in the hospitality sector and has worked in some of the country's most prestigious hotels and restaurants as well as several five-star properties across Europe. He will be responsible for the menus within the hotel's...

Beating off stiff competition from Petroc (North Devon), The College of West Anglia, Warrington Collegiate and York College, the team of six mentored by Andreas Antona of Simpsons prepared a meal of; slow cooked organic shetland salmon, asparagus...

The company has been working closely with the FSA (Food Standards Agency) and is the only restaurant company currently offering real transparency in their nutritional information based on current FSA guidelines. Where dishes were on the high fat side...

In addition to Roux, this years Centre Stage will feature a long line-up of celebrated chefs who will be participating in demonstrations in the arena. Among them are Chris and Jeff Galvin of Galvin Restaurants, Jun Tanaka of Pearl Restaurant and...

This is the second year the school, which is renowned for its innovative vegetarian cuisine, has held the competition. Open to vegetarian and non vegetarian chefs, entrants had to create a three course meal suitable for vegetarians, and those getting...

Now in its 10th year, these awards are an annual event to celebrate the achievements and high standards attained by manufacturers and caterers of vegetarian cuisine, and they highlight those companies and services that make life easier for...

The key note address was delivered by Catherine Gazzoli, CEO of Slow Food UK, the organisation promoting the enjoyment and protection of locally produced food and regional cooking. She encouraged chefs to embrace the philosophy of the movement by...