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Although the recent figures show an encouraging decline in salt levels, more challenging targets are needed to meet the Government's target of 6g a day. The agency said in a statement: "With the average person eating one in every six meals out of the...

Restaurant Guide publisher Paul Allen presented the winning restaurant team with their award as the eatery celebrated its first birthday last week (16 July). Paul Allen commented on the win: "The restaurants we feature in The Foodie Square Guide are...

Members of the press joined the panel and their sponsors – Brakes, Electrolux Professional, Essential Cuisine and Gourmet Classic – for a German breakfast which was then followed by a presentation hosted by Nick Vadis, National Chairman of the Craft...

It is illegal for caterers to use GM ingredients unless they are clearly labelled on their menus or displayed on a prominent notice, despite this 66% of the cafes; restaurants, takeaways and pubs visited by Surrey Trading Standards Officers were...

There will also be an increased focus on ethnic cuisines, in particular Asian. Chefs Atul Kochhar of Benares and Cyrus Todiwala of Café Spice Namaste (pictured) will be preparing a selection of dishes from the East. In addition to this line-up, The...

The winning Carlisle team; Matthew Rayson, Nick Deeble, Alexandra Brown, Michael Betts, Anthony Gray and Julie Cormack, were presented with their award by David Field, managing director at Nestle Professional and renowned chef Anton Mosimann OBE, at...

Discovery Tasting Hosted by the International Spirits Challenge, this is an integral part of the competition. The main focus of the tasting is to provide key players in the spirits trade the fantastic opportunity to taste spirits from producers...

The ceremony will be held at London's Grosvenor House Hotel on Tuesday 2 September. Since starting as Head Chef at Hotel and Bistro du Vin in Winchester when he was only 22, James has made a great impact in the culinary world working in a number of...

The precise ingredients of the Sharrow Bay Sticky Toffee Pudding have remained a closely-guarded secret since the dessert was first invented at the hotel in the 1970s by the late Francis Coulson. Many variations of Sticky Toffee Pudding appear on...

The 20-year old chef's winning dish featured Grilled Fillet of Turbot on a bed of Samphire Grass with a White Wine Shellfish Cream Sauce. Other key events that took place at the two-day event included fishtucker trials, fish filleting demonstrations...