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Younger shoppers, particularly Millennials (aged 25-44) were most likely to agree with this statement, which is a challenge for the hospitality industry with this cohort eating out more than older age groups. Sarah Coleman, communications director at...

The upcoming webinars include: Food Waste Action Week, 17 January (2.30-3.30pm): Register to find out more about the action week and discover who the ‘special spokesperson’ for the campaign is. Plate Waste: Protecting People, Profit and Planet, 20...

Nestlé Professional’s Toque d’Or is a ‘unique’ competition as it focusses on both back and front of house staff. Entrants develop practical skills in areas such as social media promotion, business management and sustainable food and drink. Through...

The official certification comes as plant-based food sales have grown by 45% globally in the last two years alone – a trend showing no sign of slowing according to a report by Sentiment Media. Bisto is now more accessible than ever, catering for both...

The consumer pulse survey on 2,000 consumers revealed that 70% said they now feel confident about visiting pubs, bars and restaurants. It is double the number of people who felt confident at the start of 2021 (34%) and an increase on 52% who felt...

Prime Minister Boris Johnson announced in Parliament that the 26 January would mark the end of the ‘work from home’ recommendation, mandatory Covid passports and mandatory face mask wearing. Kate Nicholls, chief executive of UKHospitality, said:...

The market’s annual Fruit and Vegetable Trends Report 2022 is based on qualitative insights from its expert wholesaler traders. They collectively supply the capital’s most fashionable restaurants such as La Gavroche, Sketch, Soho House, Jikoni and...

The legislation, which came into effect on 1 October 2021, saw eight out of ten businesses still feeling unprepared. Bidfood has been working on providing a range of support tools: MyRecipes, Menu Planning and the Matt85 labelling system, which will...

Nathan Outlaw, Mark Hix, Mitch Tonks and Rick Stein will come together to decide which team will gain the accolade of the best National Seafood Chef of the Year. The judges will select three successful teams from each heat to compete in the final on...

The Michelin Guide, created in 1900 by the two brothers of the eponymous tire company, is now the international benchmark for selecting quality restaurants. For three years, Lafont will be the only label able to embroider the distinctions and dates...