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Deli At Home delivers weekly or fortnightly all the premium ingredients required to cook two or three meals for two or four people. Prue said: “I am delighted to be part of the team that has launched this new meal delivery service for those who love...

The successful chefs were selected following cook-offs at Sheffield College (June 11th) and Le Cordon Bleu cookery school in London (June 24th). They are: Andrew Ditchfield, Pastry Chef, House of Commons; Paul Foster, Head Chef, Mallory Court; Adam...

Terry Laybourne MBE, founder of 21 Hospitality Group, was the first chef to bring a Michelin star to the region, when he opened Newcastle’s 21 Queen Street in 1988. Laybourne will be the keynote speaker at the Universal Cookery and Food Festival 2015...

The conference, which will take place at the Nottingham Belfry on Wednesday October 7th, is dedicated to technical, policy and business issues that impact on all those involved in the design, specification, installation and maintenance of foodservice...

CEO, Stella West-Harling, said: “Over the years we have been asked many times if we would open another training centre outside of Devon and so we are really excited to be bringing our courses to Dean Clough, which has fantastic kitchen facilities and...

The group is partnering with the Beyond Food Foundation, a charitable organisation which aims to create employment opportunities in catering to people who have experienced or are at risk of homelessness. The Change Group plans to offer apprentices...

Arthur Quinn, The Punchball Inn and Danny Young, Northcote Manor completed a cook-off at Sheffield City College on Thursday 11 June and Elly Wentworth, Manor House Hotel, Castle Combe, Ruth Hansom, The Ritz London, Connor Godfrey, Wiltons Restaurant...

Talented front-of-house staff from across the foodservice industry are being urged get their entries in for the 2016 Gold Service Scholarship. The scholarship, which launched in 2012 and is now in its fourth year, tests candidate’s skills in a range...

The competition is focused around championing individuals with disabilities in the hospitality industry and will be held at the Glasgow Cut Hotel on September 10th. The Culinary Ability Awards has joined the Zero Barriers Project, uniting six...

Now in its fourth year, the competition for students of any age has gone from strength to strength and in a change from the previous years. The semi final will find the best 10 dishes to be show cased and judged at the final to be held at Hotelympia...