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After establishing a small farm at the award-winning restaurant with rooms, Colin has become so passionate about the quality of ingredients and championing local producers, nearly everything served at Winteringham Fields is gathered, picked or...

Michels will begin his new role in February 2012 and will succeed Peter Lederer CBE FIH MI, chairman of Gleneagles Hotels, who was appointed the first ever president of the Institute of Hospitality in 2007. The new appointment was announced at the...

The Queen visited Wales to open the 4th Welsh Assembly. Kelman, who is a member of the Welsh National Culinary Team, prepared the Royal Luncheon at Cardiff's Millennium Centre. The Royal Luncheon menu featured: a starter of smoked salmon ravioli...

Viewers of the hit show Great British Menu will have witnessed Paul Ainsworth's dessert "Taste of the Fairground" emerge victorious, chosen over creations from some of the best chefs in the country and served to 100 special guests at a banquet in...

At the cook off at Manchester College's Fielden Campus on June 9, the contestants had to prepare and serve a three course meal for two using north west produce costing up to £25, and Postlethwaite's menu of locally sourced products won over the...

The contest, which is open to all Shepherd Neame managed house's, is a chance for chefs to showcase their skills by creating two dishes using British ingredients supplied by Brakes. Three finalists will be selected by paper judging at the Brakes head...

The scheme, which launched today at Belfast's Café Vaudeville to mark the start of Food Safety Week in Northern Ireland, rates the food hygiene standards of over 11,000 local businesses where people can eat or buy food, from cafés and restaurants...

The Food Standards Agency is continuing to liaise with the European Commission, other Government agencies and industry bodies on the ongoing investigation into the E. coli outbreak in Germany. The Health Protection Agency has identified seven people...

The awards recognise outstanding achievement and high degrees of creativity, excellence and innovation in Scotland's catering, hospitality and tourism industries. Neil Ross, executive chef for AEGON UK, based in Edinburgh, was presented with the...