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Over the last ten years the BPEX Quality Standard Mark (QSM) has been the guarantee to look for; that the pork, bacon, ham and sausages have come from a supply chain committed to high standards of animal welfare, quality control and traceability...

Through a wide range of activities, White will encourage people to move away from the 'turkey is just for Christmas' psyche and inspire everyone to cook with turkey all year round. In addition, White will be developing a new range of turkey products...

Allcock impressed the judges with his innovation and good use of the partridge matched with rich, earthy flavours. He said: "I enjoy cooking with local British game as it is so abundant and versatile. I tried this dish on the menu and it was a great...

Restaurants nominated by the public will be tested to the highest level by Michelin-starred chef Gordon Ramsay and the series will culminate in one culinary hero being crowned 'Ramsay's Best Restaurant'. Gordon's journey will see him travel the...

Since the accident on 1st March, Blanc has had two operations to set the broken bones in his tibia and ankle - at the John Radcliffe Hospital in Oxford. Blanc said: "I cannot praise the surgeons and staff of the John Radcliffe highly enough. They...

Lucas, who has been a chef trainer and lecturer at the City of Bristol College for four years and a member of the Guild for 11 years, will in September be moving from his present teaching post to open and run the kitchens at the new South Bristol...

The specialist patisserie lecturers competed in the French Open Dessert Competition 2010 in Paris last weekend which is a qualifying event for the Coupe de Monde de la Patisserie next year. In the specialist patisserie competition, the two College...

The website is there to tell both public and trade everything there is to know about Scottish venison, and where it can be bought. It has opportunities for restaurants, butchers and mail order companies to be listed, as well as game dealers, food...

After an initial 'paper' judging, Jean-Philippe Bidart, head chef at The Millbrook Inn in South Pool, competed in a nail-biting national 'cook off', where he had to prepare his dish within a fixed period of time, and create another from a mystery box...