The Royal Academy of Culinary Arts has announced the finalists in its Annual Awards of Excellence 2017, including staff from The Ritz, Belmond Le Manoir Aux Quat’Saisons, Claridge’s, L’enclume, and Moor Hall.
The Academy of Culinary Arts is now accepting entries for the 2013 Annual Awards of Excellence, which recognises and encouragse the most talented and up-and-coming young chefs, pastry chefs and waiters.
The Dorchester Collection, Le Manoir aux Quat'Saisons and Ed's Easy Diner are among 27 businesses donating prizes to Hospitality Action's Christmas auction, which aims to raise thousands of pounds for those in the industry who have fallen...
Antonino Forte from Galvin at Windows was first across the line in the inaugural waiters race on Sunday as hospitality businesses from across the UK came together to celebrate hard-working front-of-house staff as part of the first ever National Waiters...
James Goodyear, a chef at Raymond Blanc's Le Manoir aux Quat'Saisons, has been dubbed 'one to watch' by the Craft Guild of Chefs (CGC) after achieving the highest ever score in the association's Graduate Awards.
Raymond Blanc, Spirit Pub Company, The Clink and Sark Island Hotels are among hospitality professionals and businesses nominated for the Footprint Awards 2012 which celebrates sustainable and environmental excellence in the foodservice supply chain.
Wahaca, River Cottage and Devon restaurant ODE are among the restaurants who have been awarded by the Sustainable Restaurant Association (SRA) for their strong efforts in running sustainable businesses.
The Mayfair restaurant run by celebrity chef Michel Roux Jr topped the London list of restaurants from Harden's, while Gidleigh Park in Chagford, Devon was named the best outside the capital for the second year in a row.
Raymond Blanc has set the benchmark for the UK hospitality sector for decades, with many chefs and waiters benefiting from his Oxfordshire hotel and restaurant Le Manoir aux Quat’Saisons’ inspirational development and training practices.
Less is now more at Le Manoir aux Quat'Saisons. Chef patron Raymond Blanc has slashed the number of dishes on offer from 31 to 23 and put up prices. Following a two-year study, Blanc has cut the à la carte menu to nine choices, introduced ..