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The new site in Berners Street, just off Oxford Street, is situated a few hundred yards from the company’s Soho chefware store, where it has operated since inception in 1840. More space in the new dual-level store allows Dennys to display an...

24 year-old Di Bella, who is currently completing his Advanced Professional Cookery Apprenticeship with The White Horse Smokehouse & Grill in Steyning, quickly got to work planning his final menu of sea bass with salted bass branade, crab veloute and...

Mr Nobody has taken up residence on Lower Briggate and has a focus on cocktails as well as its tapas offering. Snacks are priced between £2-4 and larger dishes at £5-12. Puddings cost between £3-6. The restaurant is operated by head chef John Farrar...

Nominated by the membership and ratified by the Vice Presidents’ Council, the honours and awards are made annually for the previous year and this year’s roll call included more than 60 recipients. Amongst the recipients was Ian Parsons from Lockhart...

Guy beat five other finalists in a highly contested final held at Westminster Kingsway College, London, on Monday 4th April, where they were asked to prepare and serve Norfolk black chicken cooked en croûte, cardoon gratin and tarragon sauce. He said...

The chef is combining his Italian heritage, experience in Michelin-starred kitchens, including Marcus Wareing at The Berkley, and passion for modern British cooking to create the menu for the restaurant’s launch. Secchi said: “It has been a joy to...

‘An Evening with Theo Randall’ will take place on 18th May and will consist of a live pasta demonstration from Randall and a three course set menu created by the chef, paired with wines. Rhiannon Thomas, sales manager at the Crystal, said: “This will...

Chefs now have until Friday 15th April to visit www.nationalchefoftheyear.co.uk and submit their entry form online for judging. To coincide with the extension announcement, the Craft Guild of Chefs has released seven expert tips from judges and past...

Culinary director and previous chairman (2013-2016) Christopher Basten; vice presidents David Mulcahy, Steve Munkley, Steve Scuffell and Pauline Tucker are all interviewed on video as part of the magazine’s ‘Craft Guild of Chefs Golden Years’ feature...