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For the second year running, a chef from the House of Commons has won the UK final of the International Loire Valley Lamb's Lettuce Association's competition. Winning sous chef Nick Chapman follows in the footsteps of last year's winner sous chef...

Events include small, community harvest-time celebrations, sustainable seafood training for foodservice professionals and meet-the-producer exhibitions hosted by some of London's award-winning food businesses. Rosie Boycott, recently appointed Chair...

The tool is split into a number of sections. Users can test their knowledge before getting the answers on a number of allergy issues, including a quiz designed to highlight allergenic ingredients in Indian, Italian, Chinese and deli-counter dishes...

The festival at The Waterhead Hotel's Bay Restaurant will run from Tuesday 18th to Saturday the 22nd of November. Each night will have a different theme ranging from traditional Cumbrian dishes and the best of modern British cooking to classic French...

Chefs must get their entries in before the 1 December closing date. This year, eight of the 18 classes in Live Theatre are new. These are CHEF at Salon sponsored by Nestle Professional, Scholler Masterclass, sponsored by Movenpick, Essential Cuisine...

First place went to The Royal Garden Hotel and their Hawaiian Bar trolley, followed by Millennium Baileys Hotel which made it into second place. Prizes were also awarded for best theme and most entertaining among others and were given out by Anne...

The Agency plans to hold an open meeting on 26 November in Cambridge to talk to potential researchers. At the open meeting there will be background information and guidance on what the Agency needs from this research, and will be viewed as an...

Each young chef will be responsible for one course in the four-course banquet, which will be led by Restaurant Associates executive chef, Andy Aston, along with a team of Compass Group chef mentors. The line up of young chefs are Anestta Guishard...

In addition to a number of regular organic products on the daily menu, the 600-strong workforce is treated to one fully organic meal each month, in an initiative that could be rolled out across various Compass sites over coming years. A spokesperson...