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Antony Worrall Thompson has shut four restaurants as his company AWT Restaurants Ltd went into administration last week. Worrall Thompson attended the restaurants and informed the 60 employees that they were to be made redundant, according to reports...

The chefs, who will go on to compete in the Grand Final at ScotHot in March, will be required to submit a well-balanced, four-course menu for a party of four covers, made from a mystery basket of ingredients, in front of judges chosen from the...

The evening will be sponsored by UK Game, the country's leading game dealer, and hosted by specialist game lecturer Jose Souto and chef lecturer Norman Fu both from Westminster Kingsway College. R&R Teamwork will be supplying beer from all over the...

Catching for the Market Award James Thores Starlight Rays PD 230 Peterhead Chris & Steve Wightman Maximus Sustainable Fishing Suffolk Ian Wightman Eilidh Anne GK2 Ayrshire Technical Innovation Award Alex McInnes & Charlie Bullock Aquascot Ross-shire...

"The credit crunch can be quite depressing, but it hasn't stopped people from going out and eating. "They will still want to spend, but if they pay £100 they will want to feel they have got real value for that," he says. The man behind Marcus...

The team checked on a wide range of food from cakes to bacon, cheese to fudge to discover exactly where the food was sourced and produced. Out of 34 products checked, nine were found to have misleading claims that they were either home made or local...

Over 700 students and academic staff watched the conference on monitors in lecture halls - believed to be the first time this has been attempted anywhere in the world. The conference, held at The Landmark Hotel in London and organised by the Master...

The competition-focused Academy, launched a year ago, will battle alongside a range of teams during the contest, which will run until Wednesday (11 February). Academy protégés Sophie Wright, freelance chef and food writer (who picked up silver in...

The competition for young chefs – third year students and first year workers –requires them to create their own signature dishes – a starter and main course, which will be judged on innovation and originality. Shropshall says: "What we will be...