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The company, which provides a framework for implementing the New EU allergy law, invites chefs, caterers and food-lovers to eliminate one or more allergens from their diet. The aim is for the volunteer to understand the daily issues of someone who...

Businesses and researchers are urged to apply by the 3rd of September to be in with the chance of receiving a share of the fund. Grants can range from £50k to £250k. Chefs, caterers, food scientists and menu developers are encouraged to put...

The event will take place from the 22nd - 23rd of January at the NEC (National Exhibition Centre) and will include industry insights and the opportunity to discover ingredients. At the heart of the show will be a mini-wholesale market. The ‘Covered...

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...