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Having held executive head chef, head chef and sous chef roles at a number of restaurants, including Skylon, Le Pont de la Tour and Michelin-starred Tom Aikens Restaurant, Cook will oversee a team of 18 as he helps “maintain Smith & Wollensky’s...

After undergoing a series of tests in the full day graduate examinations held at University College Birmingham, five chefs achieved the pass mark in the kitchen examination and two in the pastry award. Kitchen finalists completed a paper exam...

The fruit and vegetable wholesale market’s rebranded logo features emoji-stylised graphics of flowers, fruits and vegetables. New Covent Garden is hoping that its new 'bold, minimal and contemporary,’ designs breaths new life into the company and...

At 250-metres long and weighing 130 tonnes, the fatberg, described by Thames Water as one of the largest it had ever seen, is six times longer than London Bridge and as heavy as 11 London buses, according to the BBC. The company's head of waste...

The 'Revamp the Vol au vent’ challenge invites students to give the small hollow case of puff pastry a make over using at least one of three Pidy products specified to create a dish suitable for a hotel menu. A panel will then judge the menu concepts...

Informing consumers that products have been produced in the UK to “strict standards covering traceability, food safety and animal welfare,” the logo, Rhodes said, sets products apart from competition – especially important as “the volume of cheap...

Claiming every person over 40 should have an NHS diabetes check, the plans follow news that almost five million people in the UK have diabetes, which “is threatening to bankrupt the NHS” said Tam Fry, from the National Obesity Forum. Other...

Cityserve, the food division of Birmingham City Council, provides around 70,000 meals every school day across Birmingham. The company is expanding its offering to give schools more flexibility when it comes to how they run their catering through the...

Run in conjunction with the Craft Guild of Chefs, the competition is open to teams of two chefs, who each had 45 minutes to prepare, cook and present a main course dish and dessert using Tilda’s speciality rice as the base ingredient in both recipes...