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Barbara's speech will cover the context of salt reduction in the UK and the reasons behind why salt is used in food – focusing on influencing the flavour, acting as a preservative, improving the texture, and controlling the fermentation of yeast. The...

BSc student Will Brookes questioned 40 restaurants in London to test the knowledge of local produce and the cost to the environment of importing food ingredients. Brookes commented: "Everyone knows that importing food inevitable creates more carbon...

The prestigious awards will be taking place on 1 September at Grosvenor House, London. Critics taking part are Charles Campion (Evening Standard), Giles Coren (The Times), Teery Durack (The Independent), Tracey MacLeod (The Independent on Sunday) Fay...

The awards were divided into nine categories – eight covering the main free-from sectors (gluten/wheat free, dairy free, egg free etc) and one award for the most innovative new free-from product reviewed in the magazine in the last year. Winners...

Entrants can take part online www.eggrecipes.co.uk/eggsfactor where they will be asked to explain why they have the 'egg factor' and explain what their signature egg dish is. The judging panel will be assessing entrants on their ability to poach an...

The three highest scorers Steve Allen, head chef at The Ritz Hotel, London and Clark Crawley, sous chef at Barclays Wealth, London will also be competing in the final. They will not take part in a live cook-off at the final being held on 7 October at...

Supporters will be hosting events all over the country from organic breakfasts, organic cookery lessons in schools and organic fashion shows. The event, focusing on the message 'Love Your Planet, Choose Organic', will offer visitors the chance to...

The session, 'HACCP for food service establishments' is being held at the university's new Culinary Arts Studio at Greynore 2, Darley Road, Eastbourne on 9 and 10 June, and will be led by Professor Svetlana Rodgers, who has researched into scientific...

Hospitality Action's northern board and AIB's Manchester hotel's team will be hosting of the industry's hoteliers, restaurateurs and suppliers for an evening of Spanish food and entertainment. There will also be a charity raffle and the money raised...

The chefs were given a box of mystery ingredients and had to cook a three-course meal in just minutes in front of a live audience. Four teams of finalists then had minutes to cook another three-course meal. Winners were Jon Scoltock, a head chef from...