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Casalingo, on Preston Street, has an asking price of £185,000. The 54-cover restaurant is held on a 20-year lease, with an annual rent of £27,500. The restaurant occupies the ground and lower floor of a three-storey terraced property. The kitchen and...

The recipe, which has been developed for the British Sandwich Association (BSA) on behalf of Bel Foodservice combines melted Leerdammer, smoked bacon, artichokes and sundried tomatoes to create a twist on the classic club sandwich. The recipe will...

The contest, which has been recognising and rewarding sausages served up in pubs, restaurants, hotels and schools for a decade, celebrates the diverse range of quality assured sausages available today. It is open to all sausage makers who supply the...

The goal is to raise over £100,000 – enabling Springboard to help over 70 young, unemployed and disadvantaged people receive vital training and the support they need to move into life-changing employment in hospitality and leisure. Each trekker will...

Safari, which is 3663’s online loyalty programme, rewards eligible customers with points that they can exchange for a variety of gifts when they buy selected products from the group. This latest addition to the scheme means that Safari customers can...

Howard, head chef and co-owner of The Square in London’s Mayfair, said chefs should experiment with coffee because of its versatile nature. “I’ve always thought of coffee as a fascinating ingredient. I love drinking it and my scientific background...

The week of activities is being organised to highlight the importance of buying and eating local food, urban growing and planting forage for bees. Businesses across London will be showcasing dishes and drinks made with ultra-local fruit, veg and...

This follows an announcement from The Health and Safety Executive (HSE) that a cost recovery scheme, known as Fee for Intervention (FFI), will start on 1 October 2012 subject to Parliamentary approval. The scheme will recover costs from those...

Assessing a range of carbon emissions - from post-harvest or slaughter to consumption by the consumer – researchers found that a frozen meal for a family of four produced 5% less CO2 than its identical chilled counterpart. As a result of this...