Search

Patruno brings with him a wealth of experience, having worked with renowned restaurateurs Sam and Eddie Hart, as well as chef and restaurateur Nico Ladenis. French-born Patruno joins Quaglino's from the award-winning Quo Vadis, where he has worked as...

Pritchitts launched the promotion in May 2011, offering caterers the chance to win prizes throughout the year on a weekly and monthly basis by visiting the 'magic number' website and entering the unique pack code found on all Pritchitts products...

The Prime Minister's 150 invited guests included Welsh MPs, BBC newscaster Huw Edwards, comedian and broadcaster Griff Rhys Jones, stars of the Gavin and Stacey comedy series and members of the Wales rugby team. Welsh National Culinary Team manager...

The competition is open to young UK chefs who are keen to show off their culinary talents by designing a three course gourmet menu using British and New Zealand produce. Eight finalists will go forward to the cook off at Westminster Kingsway College...

Its team of senior and junior chefs was rewarded with two gold, seven silver, 21 bronze and 12 merit awards. Team manager Fergus Martin said it had been a good show, with the academy taking on a range of classes in the salon culinaire as well as La...

The official gala dinner of Hotelympia 2012 took place at Park Plaza Westminster Bridge and raised £80,000 which will be shared between both charities. Speaking post event, Penny Moore, CEO, Hospitality Action commented, "What an amazing evening! It...

UCB worked with the Academy of Culinary Arts (ACA) to build the kitchen at its city centre campus as part of its ongoing support for UK's Adam Bennett, head chef at Simpsons Restaurant, and his commis chef Kristian Curtis – also from Simpsons. The...

The event marked the opening of Hotelympia 2012 and raised funds for Springboard, UK's leading charity that provides opportunities for sustainable employment and careers in the hospitality sector. The winning male and female teams were the Craft...

Entrants are being asked to showcase their skills by including gluten-free substitutes such as bread, pasta cooked from scratch at the live final. For the third year, the competition is being run in association with the Institute of Hospitality and...