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The trade-only show is expected to attract around 6,000 visitors over two days including restaurateurs, chefs, deli owners, hoteliers, publicans and bartenders from across the north of England. This year the Live Theatre will be hosting big name...

The shortlist includes: • Teriyakimayo Turkey Wrap, Badshot Café – Squires Garden Centre, Farnham, Surrey • Cellar Cajun Spiced Chicken Ciabatta, Cellar Bar and Restaurant, Galway, Ireland • Arco Iris de Pollo, BD Foods, East Sussex • Warm toasted...

The event takes place from April 3-4 2013 and, for the second year running, will be hosted by Brockenhurst College in Brockenhurst, Hampshire. Last year more than 150 gold and silver medals were won across a number of classes, with 11 of the gold...

The open kitchen will be the centre of culinary activity at the show, which takes place at the Bournemouth International Centre from March 5-6. Teams from contract catering giants Compass and Sodexo will take part in a competition over both days in a...

The restaurant, scheduled to open in March 2013, will also feature a bar and will be called 'Social Eating House'. Atherton will open the new restaurant in partnership with his long standing head chef Paul Hood. He said: "I am really excited to be...

The 'Premium Pork Sausage with Chorizo and Olive Oil', from Scan Foods UK, includes a process that replaces the saturated fat with extra virgin olive oil. On average the fat content is reduced by 30%, without affecting flavour or juiciness. The...

elBulli's Ferran Adrià took the time to visit the London catering college and experienced the newly-opened Culinary Science & Molecular Gastronomy Laboratory – the only facility of its kind in the UK - attending a demonstration by students. Since...

Groves was one of almost 100 people who visited Aviko's new Twitter page to leave congratulations on its half century in business, each using the hashtag #happy50thaviko. The former Head Chef at Lloyds of London said: "It's fantastic to have won – I...

Each team includes at least one catering student to reflect the importance the Craft Guild places on passing culinary skills on to the next generation. They will be tasked with creating a five course menu plus canapés from a mystery basket of items...