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Rosa Fothergill Mentor: Norman MacKenzie Company: Claret Jug Oulton Hall Position: Commis Chef Jamie Fanger Mentor: Simon Hallam Company: The Crooked Beam Restaurant Position: Chef de Partie Natalie Culleton Mentor: Andy Boyes Company: KPMG-Compass...

The Plymouth Herald newspaper reported that at around 5.40pm last Thursday the UK Border Agency's Plymouth office searched Kashmir Balti House. The four from Malaysia and Mauritius were preparing and serving food at the time. Jane Farleigh, Regional...

The survey also found that overall confidence has decreased in the last 12 months, with only 29% feeling more confident about the economic environment, down from 38% in 2007. Among hoteliers the number feeling confident has dropped to 34% from 41% a...

The 'Bollywood Burner', a lamb-based dish, consists of a series of hot Deccan chillies, Dorset Naga seeds, Kashmiri chilli powder, sesame tamarind sauce, Naga pepper and Scotch Bonnet peppers. The dish's hottest ingredient is the Naga pepper, which...

The Agency consulted more than 1200 stakeholder organisations about the labelling guidance that it issued in 2002. The revised guidance includes advice on the use of new terms. These include: farmhouse pâté, handmade, quality, selected, premium...

The eatery beat 54 nominees to win the final cook-off which took place on 9 and 10th of July. The 10 finalists were nominated by their local MPs to represent their constituency to battle it out for the trophy, sponsored by Tilda. Dilip Srinivasion...

20 chefs pitted their skills against each other to prepare a recipe based on Norwegian Lamb and another based on Norwegian Salmon. They had 5 hours and 30 minutes to complete the task. As well as winning the prestigious title, Geir walked away with...

Every year high profile industry figures are invited to present at the event and this year was no exception with the likes of Claire Clark travelling from California to present her pastry creations from "The French Laundry", winner of the best...

More than 20% of applicants for chef posts lack the required skills and experience needed for a kitchen. Staff turnover is estimated to be costing the industry a staggering £886m a year and there have even been warnings that the failure to entice new...

There are three levels in this course: Catering for Vegetarians; Creative Gourmet and Diploma Finals Examination. Level One – Catering for Vegetarians – is a two day course offering a thorough foundation in vegetarian cuisine through a mixture of...