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Dahl brings to the role 15 years of experience from within Unilever – having worked in both its retail and foodservice divisions – most recently working as a channel marketing leader in the Nordics. Tracey Rogers, managing director, Unilever Food...

In research conducted on behalf of Knorr Gravy – which quizzed diners about how they like their roast dinners and gravy – 65% of consumers said they want to see roasts on menus throughout the week, proof that this traditional dinner is more than...

The organisations joined forces to develop the six-module course, which covers the following topics: eating and drinking well, energy and nutrients, nutritional needs of the individual, diet and lifestyle, understanding food labels and cat ring for...

Toby Wand, group exhibition director at show organiser Fresh Montgomery, said preliminary figures showed footfall on the Monday and Tuesday (February 27-28) was "significantly higher" than in previous years. These two days included appearances from a...

Companies can submit their concepts via a dedicated website; these ideas are then short-listed before the suppliers behind the best ideas are invited into the boardroom to pitch proposals before a judging panel. This panel will comprise of four...

Sponsored by the Chartered Institute of Environmental Health (CIEH) and judged by some of the country's top food safety experts, the event attracted a record number of contestants who were keen to prove their culinary skills and demonstrate their...

Cavanagh was one of 10 chefs who competed in the final, representing Sodexo's prestige, healthcare, education, defence and corporate services segments. As part of the live final cook off, chefs had to prepare and present a three-course menu in 90...

The awards, designed to honour foodservice professionals who have made major contributions to the hospitality sector, went to 25 industry leaders. "These are people who have helped advance the hospitality sector and who have often given their time...

The event, which will take place at the refurbished Quo Vadis, will include a butchery demonstration by Andrew Sharp, who will educate guests on the fine art of maturation using two Renaissance Mutton carcasses of different aging processes. Jeremy...