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Britons consumed 15,400 tonnes of warmwater prawns worth £190 million in the last twelve months. These figures suggest that consumers are still choosing to buy what have been previously considered luxury food items to enjoy at home. Warmwater prawns...

The awards, recently hosted at the Brighton Hilton Metropole, celebrate the vocational training achievements of individuals, colleges, employers and employees. Andy's assessor at City College, Angie Griffiths, said: "Prior to being taken on as an...

'Residence' will be Brighton's first 'pop-up' restaurant and at each meal, there will be an artist in residence on site, charged with creating an original work in front of, and sometimes including, the diners. These pieces will gradually fill the...

Ten chefs were due to fly out to Singapore last Thursday to compete for the first time in the FHA Culinary Challenge, which begins tomorrow (Tuesday). But team manager Graham Tinsley was forced to call a halt at the weekend when Emirates Airline told...

In his welcome speech, Stuart Johnson, general manager of Brown's and chairman of the Savoy Society mentoring Scheme, said: "The first year of our mentoring scheme has proved an even greater success than we hoped for. We now have a firm foundation...

He had vied with 16 of the top chefs in the Midlands in the cook off in January who in two hours had to produce a three course menu using selected ingredients. He emerged the winner with his menu of sea bream niçoise salad, braised pork shin, pomme...

Ten chefs were due to fly out to Singapore yesterday (Thursday) to compete in next week's FHA Culinary Challenge, hailed as Asia's most established culinary competition, for the first time but their Emirates Airline flight from Manchester had to be...

He takes over the reins from the capable hands of Andy Twells, who was instrumental in founding and establishing the academy in 2008 as a means of helping young chefs to harness their talents through the world of culinary competitions. Under Andy's...

This award recognises Cointreau's lasting contributions to the culinary industry and his continuing commitment to the culinary arts as a lifetime career. He helped to create the Science and Food Culture Foundation within the Académie des Sciences...