Forget a buttery biscuit base, this year it's all about the buttery, brioche bread.

Even 100 per cent British beef patties aren't good enough for discerning customers these days, apparently.

Over a third of hospitality businesses believe the rising costs of raw ingredients will have to be passed onto customers via price increases, according to a new survey.

A survey of over 1,500 people has found that the vast majority of pub customers expect a more restaurant-like service when eating dinner in pubs.

North Sea cod can be eaten with a “clear conscience” from today, over 10 years after its population was close to collapse.  

This team of chefs have been crowned “Britain’s Best Brigade”, praised for their camaraderie and sense of fun.

Cheese and beer is a wonderful combination, so it was really very kind of the chaps at Wimbledon Brewery to join forces with the Cheddar Gorge Cheese co to create a cheese made with beer in it.

Did you know that the shape of food; the colour of the plate it is served on and even background noise will affect your customer's tasting experience?

Love it or loath it, Veganism is spreading, and this cheese can help you cater for it. 

It's National Fish & Chip Day this Friday (June 2), make the most of it with these simple drinks matches.