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The businesses have been awarded one or two star ratings by the council under the Tees Valley Food Hygiene Award scheme. The scheme ranks businesses in the food industry according to a series of hygiene standards and looks at a range of issues...

The conference, entitled 'Drivers for Success', continues to provide an opportunity for discussion and networking for the BCCC sector. Key speakers from food groups such as Bayer CropScience; the British Retail Consortium; the Food Standards Agency...

The inaugural London Restaurant Festival, which will run from Thursday 8 October to Tuesday 13 October, will be a citywide celebration of eating out which will raise the profile of establishments involved. In these hard times for restaurants, one of...

In this series the chefs will be competing to create a home coming banquet to honour men and women returning from active service in Afghanistan along with their families who have supported them. Next Monday (30 March) Clifford and Purnell will create...

So whether you're a busy take-away café, hotel or restaurant Tetley's new online guide can help. From tips to maximise your tea sales, through to Tetley's ethical credentials and commitment to sustainability, the guide offers caterers everything...

Beyond the Bean (stand E20) will be launching the new Byron Bay limited edition strawberries & clotted cream cookies. The new limited edition cookie from will feature pieces of real English strawberries, rich clotted cream from dairies local to the...

All employees are eligible across UK hotel and restaurant operations to enter the 'Whitbread Model' programme. The initiative is also totally integrated into the core business training and development programmes and can be achieved in half the time...

The competition, which looks to reward and recognize the most original pies, is open for all the various different types of pie. Judges include Sophie Conran, author of Sophie Conran's Pies, TV chef Rachel Green, TV Chef Phil Vickery, and Xanthe Clay...

The 12 finalists were tasked with cooking a main course and a dessert from a selection of ingredients which included English lamb, sea bream and risotto rice in just 90 minutes. Thomas, who was mentored by Richard Brunetti at the Chestor Grosvenor...