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Campaign organiser, HGCA, is searching to find those that do more than most to uphold the country's great breakfast traditions. The nationwide competition is being held to celebrate Farmhouse Breakfast Week (25-31 January, 2009). Organisers said:...

Graham Tinsley, manager of the Welsh National Culinary Team, was delighted by the silver medal in the hot kitchen element of the competition, which was the target he set for the chefs before leaving Wales last week. Tinsley, co-owner of the Castle...

Chefs wanting to take part are required to submit a lamb recipe for the first stage of the competition. In addition to the main part of the prize – a stage of up to three months at a three Michelin-starred restaurant in Europe – the winner takes...

Paul Breach, the Academy's director of strategy & communications said: "Restaurateurs could also offer more wines by the glass – perhaps even consider selling wine by the carafe. "If a customer orders a house wine, they are putting their trust into...

SIAL Paris is a trade food exhibition dedicated to food professionals with 5,500 exhibitors and 145,000 visitors from over 100 countries. Airspuma was picked from over 5,000 products by a panel of highly regarded chefs and food industry executives...

Tom Aikens and Tom's Kitchen both based in London's Chelsea area were bought by private investors but news is now emerging that despite the restaurants continuing to trade, suppliers to the eateries have been left out of pocket. Rodney Macken, of...

The event, Celebrity Chefs Live, will see industry experts such as Jean-Christophe Novelli, Antony Worrall Thompson, Anthea Turner and Aldo Zilli sharing their hints, tips and ideas on how to serve up the perfect Christmas feast. Visitors to the...

The Nestle Wellness Award was given to McCain to recognise how Purely Potato helps caterers provide healthy and nutritious meals. The range is prepared using water blanching rather than oil presenting caterers with an unrestricted starchy...

Called The Hopper, it costs £17.95 and comes with a traditional tomato and mozzarella base, capers, fresh dill and thyme. A scoop of anchovy sorbet completes the pizza. The pizza is the brainchild of Sami Wasif, owner of the ECO firm of pizza...

First, one of the Welsh National Culinary Team's pastry chefs was forced to withdraw on Sunday due work commitments, then another team member withdrew on Monday, then the lorry carrying all the team's food, equipment and uniforms was held up by a...