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The free, face-to-face event will bring together experts from AHDB and its insight partners to explore the latest consumer trends shaping the agricultural and foodservice sectors. The conference will focus on issues vital to the supply chain...

The bootcamp, which has just 14 spaces is available to chefs across Lancashire. It blends hands-on kitchen training with expert-led sessions. Highlights include: Turning Waste into Purpose: Adam Smith’s Sustainability Masterclass Building Resilient...

Entries to all 27 categories is now open with delivery of the chocolate starting on 2nd September. The Student Award category will accept entries from students of an accredited school (such as Westminster Kingsway College) or similar institution. An...

Slotting into the Premier and Advance family for uniformity, Hoshizaki Blast Chillers range from 18kg to 120kg in capacity, and are capable of cooling food from +70 °C to +3 °C in just 90 minutes. This rapid cooling minimises the duration food spends...

McDaid’s journey in hospitality began at the age of 15, when his father encouraged him to get a job at the local Beefeater. Beginning as a glass collector, he quickly found his home in the kitchen and never looked back. Since then, he has cooked in...

This is being achieved through a focus on the provision of nutrition information at the point of choice, recipe management and working with their procurement arm Foodbuy Group to increase vegetable procurement and greater use of beans, lentils and...

The poll shows 41% of leaders feel optimistic about prospects for their business over the next 12 months—up by seven percentage points from the first quarter and a second successive increase. The proportion of leaders feeling confident about the...

Known for his infectious smile, love of nature and heartfelt approach to cooking, Galmiche shares stories from his journey to four separate Michelin stars, the lessons he learned from some of the world’s toughest and best kitchens, and why food, for...

The scale of job losses is three times worse than estimated by the Office for Budget Responsibility, which predicted 50,000 job losses as a direct result of changes to employer NICs. It has also been revealed that one in 25 jobs in hospitality have...

These new innovations complete Novameat's signature ‘Pulled’ category, providing a toolkit for food manufacturers, chefs and home cooks to unleash their culinary creativity with versatile, realistic, and sustainable protein alternatives in beef...