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Compass Group UK & Ireland has launched its Truly British and Truly Local criteria to clearly define what British and local sourcing really means, giving clients and customers the information they need to make informed choices and opening up...

Brothers Frank and Philip wanted to create the best ice cream they could and delved into their Italian heritage for inspiration. In doing so the family scooped the ultimate accolade: the award for 'Best Ice Cream in the World' at the International...

The event, which took place on Sunday 11th October saw more than 10,000 runners set off from the starting line and were joined by celebrity supporters such as Nell McAndrew, Beverley Turner, Ben Fogle, Charley Boorman, Jeremy Edwards and CBBC's Rani...

His winning dish featured a roast rack of lamb with mint and onion sauce. Leonard, along with Martin Offiah MBE, Lee Mears and Nick Easter, swapped their England kit for chef whites to each prepare one of four courses, raising a staggering £15,000...

Believed to be a first for a UK restaurant, the dish combines all you would expect from a hearty Full English but cooked on a crispy, thin-crust pizza base. Bella Italia's development chef, Vittorio Lettieri, who masterminded the dish, said: "It's a...

Organisers have called the week a "fantastic opportunity to boost sales of sausages" adding that many pubs, restaurants, schools and colleges are already onboard – some organising events in conjunction with their suppliers. A host of activity will...

Leading businesses signed up up date include Unilever Foodsolutions and its brand KNORR, Nestle Professional and Addis Housewares include Country Fare, Wrights Dairies, and County Foods. Bournemouth-based Country Fare, supplier of quality fruits...

A poll of more than 2,000 people from across the UK revealed only 7% of Britons said the smell of fish was the reason they didn't eat fish. Whereas 12% of people living in Northern Ireland said the prospect of a pong meant they were put off eating...

The three apprentices started the newly launched programme two years ago, spending one week per month at the college and the remaining three weeks of each month in The Landmark London's kitchen, under the supervision of the executive chef Gary Klaner...