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The event was attended by 2015 Young Chef Mark Moriarty and the Michelin starred jury made up of Claude Bosi, Ollie Dabbous, Ross Lewis and JP McMahon who all took part in a live Q&A. Mark Moriarty, said: “I was delighted and honoured to be named S...

The alliance claims that meat is typically the most greehouse gas intensive part of our diet, accounting for at least 14.5% of global emissions - as significant as transport. Research has also found that reducing meat and dairy consumption by half...

The research also found that one in four men (26%) admit failing to book their Valentine’s Day restaurant due to leaving it too late, despite two thirds of women in favour of a romantic meal over a bouquet of flowers. Over a third (38%) of women...

Wright, a former culinary arts student who graduated from Westminster Kingsway College at the age of 20, did a Q&A session with students as well as a cookery masterclass. During the Q&A, Wright focused on her experience as a young female chef in a...

Patent and staff experience is important to us and these are the behaviours we live by: Putting patients first Aiming to get it right Recognising that everybody counts Doing everything openly and honestly The Head of Facilities is looking for a...

The 24 hour hotline is available every day of the year for Rational customers to access practical tips or advice on dishes and method of preparation. In addition to telephone and personal advice, this includes training courses, regular software...

The finalists were tasked with planning, preparing and serving a three course lunch, including Champagne and wines, to a table of four. As part of the national final, finalists were also required to complete a written order of service before...

Labour MP Paula Sherriff yesterday made the call after business secretary Sajid Javid launched an investigation into tipping and gratuity over the summer and it closed over three months ago. Rhys McCarthy, national officer at Unite, said: “We welcome...

Eight finalist teams will have one hour to compete for the Gold Best in Class chef’s team award. Each team must prepare a main meal and dessert, suitable for a NHS client and the food cost must not exceed £2.10 per head. The teams will present...