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The new site will complement the existing depots within Alliance's national network in providing a range of products including tableware, packaging disposables, kitchen equipment and cleaning and hygiene products. The group has over 20,000 non-food...

The keynote speakers are Surinder Arora FIH, Chairman and Founder of Arora International Hotels; Sir David Michels FIH, president of British Hospitality Association (BHA) and Deputy Chairman of Marks & Spencer and serves on the boards of British Land...

The product, Vegetarian FoodScan aims to work on reducing the impact of food intolerance related illness. The test will identify the individual foods which could be causing ill health. Using organic food extract, it works by testing a customer's...

The practice, also known as 'troncing' is common practice in many chains and after high profile campaigns by The Mirror and The Independent newspapers. A report from PricewaterhouseCoopers (PwC) has highlighted how restaurants, cafes and bars will...

The magazine often compiles a celebrity rich list and it estimates that Ramsay earns £4million every year. He was beaten by two American celebrity chefs Rachael Ray and Wolfgang Puck. The report profiled Ramsay by saying: "The British chef owns...

Students, aged between 11 and 16, must devise a recipe using fresh, local produce and enter it online at www.theswanwestmalling.co.uk before the deadline of 31 October. The creators of the six best recipes entered in the challenge will then be...

However, despite the apparently gloomy outlook, research commissioned by American Express shows that British pubs can survive and even increase profits during periods of economic uncertainty, provided that the service, atmosphere and food on offer is...

The scallops are shucked and presented as Queenies before being frozen for sale by Faroe Seafood. Year round availability is expected and Faroe Seafood expects to have up to 600 tonnes for sale per year. The boat changes dredging areas on a daily...

Made using a Clarence Court Ostrich Egg the meaty mélange weighs in at 6.2kg, the equivalent to a bowling ball. In order to break the previous record, Clarence Court called upon Lee Streeton, Executive Chef at Rocco Forte's Brown's Hotel. Using a 1...

Diners will now be able to watch the award-winning head chef, Scott Goss, in action with his team of chefs, as they prepare the regional and seasonal European menu with a British twist that has attracted a regular customer base from all over the...