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The book will feature over 65 recipes to recreate the dishes on offer at Stoke Park. Chris said: “I wanted to create a book of dishes which anyone can create at home, but I’ve also included a more challenging fine dining dish for each course as so...

The spices company has produced a new FSC (Forest Stewardship Council) certified Tetra Packaging for its ‘Taste Packs’. The carton style box is produced with raw materials from renewable sources and will reduce the company’s plastic use by 140 tonnes...

Praised for his “experience leading a large team in a busy venue, and delivering highly successful events across multiple sites,” Cronin has previously held positions at The Lanesborough Hotel, The London Coliseum, Theatre Royal, Seasons Restaurant...

With a host of critically acclaimed chefs set to prepare the three-course meal, guests will be treated to a champagne and canapé reception, three-course lunch and afternoon tea, as well as grandstand seats to the polo final. Menu ‘highlights’ include...

As vice-president of the CGOC, Mulcahy organises a number of competitions, including National and Young National Chef of the Year and FutureChef. For Sodexo, he is responsible for menu creation and the culinary development of 2,500 chefs across the...

The ‘unprecedented result’ was made by the judging panel, which included Henry Brosi, Paul Gayler MBE and Stephen Scuffell. College students from Northern Ireland, Farnborough and Jersey battled it out in the kitchen and front of house competitions...

Taking place at the Worldchefs Congress and Expo in Kuala Lumpur (Malaysia), president Thomas Gugler presented Watkins with the award, which recognises individuals who have “undertaken activities within their own country to promote the advancement...

With a vegetarian theme, the Moët & Chandon Dining Experience is set to wow the exclusive 90-person event, who will each be treated to a five-course lunch and perfectly paired champagnes. Damian Adams, head chef for Jockey Club Catering at Newmarket...

With 21 finalists across the kitchen, pastry and service sections, the highest scoring candidate in each was presented the prestigious title at a dinner gala at the Rosewood hotel (London). Young Chef of the year - Connor Farrer, The Ritz (London)...