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The 'Business Doctor' programme, launched by GO Group, aims to aid ailing Hotel and Restaurant businesses with a range of training and advisory services, focusing on nurturing business start-up, supporting business growth and encouraging innovation...

The restaurant is one of the 17 new recipients of the award in the 2009 list and is one of only three from outside London. Giovanna Grossi, the AA's hotel services group area manager, said: "Restaurants serving food of a three-rosette standard are...

Burr's winning recipe using British produce consisted of roast saddle of venison served with a stilton flavoured potato bake, lightly spiced red cabbage with a port and wine jus, made with Heinz Traditional Ready to Use Classic Red Wine sauce. Two...

Under the new European Union regulations, only foods that contain less than 20 parts of gluten in a million will be allowed to use the term 'gluten-free' on their packaging. Recent evidence has shown that this extremely low level offers better...

The Vegetarian Chefs of the Future Contest is open to all chefs, vegetarians and non-vegetarians alike. It will culminate in the finalists' live cook off with two winners being named Vegetarian Chefs of the Future 2009. Each winner will receive a...

Sean McNulty, from Radbrook College in Shrewsbury scooped gold in the 'A passion to inspire: The Creative Challenge', beating contestants from contract caterer Vacherin. Juan Sanchez, from Thames Valley University in London took home bronze for the...

David Bryant, managing director of Major International, explains: "The Major International Great British Shepherd's Pie competition is a wonderful chance to celebrate and support the UK's most popular main course dishes. Shepherd's Pie is a national...

The winner of this contest, which culminates at the World Association of Chefs' Societies' World Congress in Santiago in 2010, will be recognised as the world's best chef and will walk away with 12,000 Euros prize money. The journey for Davies, a...