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During this week von Essen hotels is launching the contest amongst the collection's chefs to create the von Essen signature ice-cream, with the winning flavour being rolled out in all 29 hotels' menus. Each chef and their team will be tasked with...

It is now one of only 32 sites in the world to hold this standard at Grade A*. Catherine Watkinson, site senior technical manager at Lyons Seafoods, said: "The BRC Grade A* certification recognises our commitment to product safety and quality, as...

More than 110 supporters of the Guild – members, business partners and friends – attended the dinner to help raise funds for its head office in Victoria Parade in Richmond to preserve it for future members, re-establishing an initiative first...

The Applied Ability Awards (AAA) programme was piloted in 2008 with the aim of guiding up to 180 chefs to achieve Foundation or Chef level awards within two years. There are now 255 chefs registered on the programme along with 70 mentors and around...

The 'Half-Timer' promotion is open to members of its Quality Standard Scheme, which ensures all beef and lamb conforms to high standards of assurance and welfare, as well as guaranteeing succulence and tenderness. Kits are free and delivered on a...

In addition, Alan Tonks, the executive chef of Sodexo Scotland, was short-listed in the Contract Catering Chef of the Year category at the awards ceremony at the Glasgow Hilton. Garden has created the menus for the Official Hospitality at The Open...

Food remains at the heart of the show and the Food Hall will contain many of the region's best food and drink producers, selling their produce. Hope said: "It is a great pleasure and honour to be appointed Food and Drink Ambassador for Rutland. When...

Organised by the British Hospitality Association and The Restaurant Association, the competition attracts several hundred entries every year and lists top chefs as former winners. In 2009, it welcomed von Essen hotels as the competition's new...

The dishes have been created from edible flowers, and a floral inspired cocktail. The Rosewater Bellini which has been created especially for the Phoenix, contains a blend of Pressco and rose water and is garnished with a fragrant rose petal. The...

Teams from 28 countries in the northern and southern hemispheres will compete in Luxembourg from November 20-24, and the Culinary Academy is determined to surpass the host of medals it won two years ago at the IKA Culinary Olympics by entering as...