Search

In a study that surveyed 1000 people, 27% confirmed the first items they would cut back on would be restaurant meals, take-aways or fast food, and visits to the local, compared to 18% who would cut back on holidays and weekend breaks. When asked...

From hotels to residential homes and primary schools to pizzerias there are a growing number of diverse kitchens entitled to display the logo. The prestigious award, which promotes excellence in food hygiene, is given to catering businesses that go...

Now in its third year, this initiative is designed to encourage enterprise and innovation throughout the seafood industry. There are 15 award categories in total and Cost Sector Catering is supporting the Encouraging Children to Eat Seafood category...

The winner's follow: Restaurant newcomer of the year Michael Wignall at the Latymer, Surrey Pub newcomer of the year Yew Tree Inn, Kent Wine list of the year Holbeck Ghyll, Cumbria Best chef Simon Rogan for L'Enclume and Rogan & Co, Cumbria Up-and...

The scheme enables food businesses to give a score to indicate the hygiene standards in their premises found during inspection by local authority enforcement officers. Each food outlet may display the score on its door or window, and consumers can...

The game inspired menu, which will be available from Mondays to Fridays, will include dishes such as Pappardelle of Cornish Venison Haunch, Red Wine and Thyme Ragu with Horseradish Gremolata and Risotto of Local Rabbit, Thyme and Lemon and Chilli...

Zam Restaurant Ltd, trading as Shahenshah on Wilmslow Road, was found guilty in the owners' absence of six food hygiene charges during a case at Manchester Magistrates Court last week. They were fined a total of £5,000 – the maximum possible fine...

To make this a success, the Academy has launched Licence to Work (L2W), a training course designed to improve the quality of newcomers into the industry. The programme covers topics such as food service, wine service, customer care, health and safety...

The website is packed with information and advice to help chefs, caterers and all types of catering businesses to maximise its profit potential and make the most of pork and other pig meat products. Chef proprietor Andy Goodman at The Hairy Bear in...