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Retailers are being urged to join with the Society and the British pig industry to develop, and then apply agreed definitions for the terms they use when labelling pork products. The charity is also asking the public to show their support by signing...

The new dishes provide customers with the opportunity to enjoy pizzas free from artificial preservatives, colours and flavours. Scott Bergren, Pizza Hut president, explained: "With the availability of real, all-natural ingredients, Pizza Hut is...

CHEF is also hosting a study tour for a number of development chefs so they can experience the awards themselves. Bocuse d'Or showcases some of the finest talent from the best kitchens in the world by inviting 24 chefs from 24 countries to compete in...

Employers of all sizes and from all sectors of industry are encouraged to get involved. Candidates can enter the awards by logging onto http://www.apprenticeships.org.uk/Awards.aspx or by calling 0800 954 8896. Deadline for entries is 27th February...

The survey found that many restaurateurs are leaving the industry and those still in business are struggling with the cost of importing ingredients from the continent due to the weak pound against the euro. Scotland has 6,000 restaurants with an...

Titcombe, known for his modern British menu, joins a host of top culinary experts offering the best possible food for customers. "What BA offers is very good and they have a brilliant team and it's an honour to be part of that", said Titcombe. The...

Cyrus Todiwala, executive chef and owner of the London eatery, will kick off the new season using authentic Indian spices and methods to replicate his most popular vegetarian dishes. Japanese food specialist Reiko Hara will be onboard to show guests...

To enter, entrants must submit a recipe, to serve four people, using two best ends of lamb (leaving bone in) accompanied by two garnishes, one of which must be potato, and the other using one green vegetable. The dish should also be accompanied by a...

Speaking to The Independent newspaper, Christopher Rodrigues who represents tourism boards across the UK said there is still a 'Basil Fawlty' feel to hotels and restaurants: "We've had a period in which people could get away with not being of the...