Search

The ceremony, held at The Bournemouth and Poole College, was the culmination of a 10 week practical programme designed to encourage young people into the industry. Nick Vadis, UK executive chef, Compass Group UK & Ireland and Bob Brown, a member of...

The six finalists who will cook off for the title at the University College of Birmingham on 3 July are: Fish in a blanket Fried Rice Grilled Tomato with herbs Mixed Peppers Banana Pancake with Vanilla Strawberry Sauce Poached Chicken Breast stuffed...

Out of the 5,000 people surveyed across Europe's five biggest culinary nations, just 5% of Brits are interested in learning how to master our own traditional dishes such as roasts and spotted dick. The average Brit is likely to try cooking just 2.8...

The new sausage is preserved exclusively for diners in the hotel's restaurants, and visitors will soon be able to buy it in the resort's shop to cook at home. Several local butchers challenged to produce a quality pork sausage to best fit the Belfry...

The F Word programme sees Dougal and Gordon brewing a special beer in Gordon's London home before ageing the beer in wooden barrels and finally transferring the beer to bottle. Dougal commented: "Gordon seemed to like beers that weren't too bitter...

The professional development courses have been introduced in conjunction with the Campden and Chorleywood Food Research and Association Group (CCFRA), a membership-based food and drink research centre. On offer are courses in food production and the...

Through business profiling, Heinzsight.co.uk will tailor the website and solutions to the user. Caterers can receive information by logging on to the website, answering seven questions relating to their operation, which will determine how Heinz can...

The four-day event expects to attract over 25,000 visitors who will sample some of the ingredients in the 54 restaurant 'taster' dishes on offer. There are a total of 18 restaurant kitchens built on site including Michelin-starred Restaurant martin...

Excellent cooking combined with a memorable social and sensual experience has always been Keller's goal. Keller explains: "Food is a serious business but we also want our clients to spend a pleasant moment eating." In 2005, Keller's restaurant Per Se...