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The savings will affect the price of accommodation, food, non-alcoholic drinks and sundries. As a result of this, an average of 100,000 customers who dine at a Whitbread restaurant everyday will save £6 million over the financial year. In addition...

Simon Stocker, regional organiser of the competition series along with Chris Basten, chair of judges are looking forward to seeing the best competitors from all the regional heats battle it out to win this highly coveted competition. Simon Stocker...

David Duverger, head chef of Chelsea restaurant Papillon, is offering to prepare Christmas Day lunch at the home of the highest bidder for charity. He will travel anywhere in the UK to prepare a traditional French Christmas lunch for 1pm for the...

Mark Billington, managing director at Paperino's, said: "The course has given our staff a useful practical guide to the key considerations when matching food and wine successfully and taught them how to taste and describe wines. And one particular...

Every establishment joining the scheme adds a discretionary donation to diners' bills and 25 restaurants and hotels have pledged support including Von Essen Hotels; the Vineyard at Stocks Cross and London Fine Dining Group, taking in Aubergine...

Neil Roberts won the advanced level competition with a gold medal and Matthew Smith achieved the intermediate title with a silver medal. They were each given 90 minutes to prepare, cook and present a main course and dessert for two people. Roberts...

In a YouGov survey of 2,124 people commissioned by the charity to mark a year since the report's launch, 11% of people said that as a result of media coverage of it they had tried to cut down on processed meat such as bacon. This is because of its...

Jones impressed the panel of judges with his creative three course menu that started with an assiette of lobster with lobster, apple and sage tortellini, lobster and Per Las soufflé and classic lobster bisque. His main course was smoked cannon of...

Saturday's final saw six chefs aged between 11 and 16 take to the kitchens and produce food that head chef Goss would be happy to place on his menu. Thirteen year old George Norris, from Ashford School won the younger category with his 'Baked Apples...