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The manufacturer will supply each kitchen with equipment, such as pasteurisation units and gelato production technology, at the event where visitors can sample gelato and watch live demonstrations. Paul Ingram, managing director at Carpigiani UK...

The Welsh government and Visit Wales supported the conference, which hosted delegates from 20 different countries. Domenico Maggi from Italy, a continental director for central and southern Europe, said: “The conference shows that well organised...

The fifth annual Healthy Eating Week, which aims to increase the nation’s understanding of healthy eating, has the theme ‘applied learning’ to encourage school children to take ownership of their healthy by becoming school ‘ambassadors’ and...

The auction, which closes at 2pm on May 25th, includes prizes of champagne afternoon tea at any London Firmdale Hotel, weekend breaks, a mountain bike and a three-course meal with champagne and a film at One Aldwych. Penny Moore, Hospitality Action...

The chefs took part in the two sessions at Magdalene College in response to the growing demand for vegetarian and vegan options. Kevin Keohane, catering manager at Christ’s College, said: “Guests choosing a vegan diet is without doubt the largest...

He was appointed OBE in 1990 for his contribution to tourism and training and received a CBE in 2000 for services to gastronomy. In 2010 he received the Catey’s Lifetime Achievement Award for services to the hospitality industry. Back in the 1980s he...

The session will reveal exclusive insights into the inner workings of the kitchens and equipment used at the chef’s London restaurants. Singh said: "Commercial Kitchen is an important trade event, as it shows chefs the latest innovations and...

Chefs will compete in heats at Sheffield College on June 6th or at Le Cordon Bleu cookery school in London on June 20th. Organiser of the competition and vice-president of the Craft Guild of Chefs, David Mulcahy, said: “From the moment we announced...

Reid emphasised the importance of sourcing and using quality dishes, and prepared two fresh scallop dishes with the finalists. He said: “The hand dived king scallops we use are delivered fresh each morning to The Midland. We also grow our own herbs...