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Gordon has joined forces with co-owner and founder of The Providores and Tapa Room Michael McGrath, and the original founders of Gourmet Burger Kitchen, Adam Wills and Brandon Allen, to help get his latest venture off the ground. Kopapa, will open at...

Taking place on Friday 26th November at the Dorchester Hotel in London, Brakes Group won awards for the Bakery; Dessert & Pudding; Fair Trade, Organic and Ethical Product; Centre of Plate; Innovation Award; Meat, Game and Poultry; and Kids Snack and...

The Relais & Châteaux Trophies are awarded to people and properties in recognition of excellent standards. The Rising Chef Trophy is awarded to a particularly promising chef within the organisation's 499 properties worldwide and turns the spotlight...

An auction of prizes hosted by the Academy of Culinary Arts (ACA) president Brian Turner brought in these much needed funds to assist Team UK in the final of the Bocuse d'Or culinary challenge in January, when British candidate Simon Hulstone will be...

Foodservice project manager Hugh Judd said: "The accolade of producing England's best steak pie will be highly sought after and as one of the nation's favourite foods it's not hard to see why. A truly well made pie with quality ingredients deserves...

The trekkers will begin their challenge (on Sunday 27 March) at Badaling and will finish up five days later on the Mutianyu section of the wall. They will each walk approximately 12kms every day and will be returning to the UK on 3rd April. Aside...

The winning line up was announced at an awards ceremony held at the flagship London Showroom of Awards Partner, Gaggenau, on Thursday, 17th March 2011. The eight finalists, all under the age of 27 and working in Chaîne des Rôtisseurs' establishments...

The event, which was officially opened by Andrew Stembridge, managing director of five star Chewton Glen Hotel in New Milton, Hampshire, featured some of the UK's top chefs, plus competitions showcasing both front and back of house skills. Wessex...

The BHA said that there were a number of ways in which this could be achieved, in particular: 1. By the industry providing a selection of attractive, healthy option dishes on all menus. 2. By reducing the salt content in prepared dishes without...