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Almost half of the hospitality industry (48%) will be affected by the NLW in 2020 and those employees will see a 3.4% wage increase, according to research by think tank, Resolution Foundation. The analysis took into account three measures to identify...

A team of researchers from the university evaluated three policy options to reduce consumption of trans fats in England - a total ban on trans fats in all processed foods or better food labeling; or a ban on trans fats just in restaurants and...

James said: “I’m delighted to become an ambassador for Coup de Pates and recognise that these are exciting times for a brand with incredible products and such heritage, now operating within the vibrant professional kitchens of the UK. “Having worked...

Fast food restaurants like McDonalds, Wimpy and Burger King use yellow, red, and orange as part of their branding because those are the colours that stimulate hunger. Jellybeans are a tasty treat and come in many flavours, but did you realize their...

For every Foodinate-selected meal ordered, the restaurant gives a sum of money to provide another meal for a local person in need. The premise is that everyone can have a direct and significant impact on food poverty. Caroline Stevenson, a 23-year...

Bringing together some of the biggest names in the industry, The Go Green Summit on 20th October, aims to arm operators, caterers and chefs with the knowledge and tools to help implement green practices that will work towards a more commercially...

The study of 2,000 people explored our relationship with food and found the average Brit will mull over their hunger, meal choices and eating habits for an average of two hours and 13 minutes every day - which equates to 34 days a year. Avoiding...

Believe it or not peanuts are actually used to create dynamite. They are ground down to make an oil called glycerol. Which is one of the main ingredients in nitroglycerin and nitroglycerin is the main part of dynamite. The difference between...

The graphic shows how developments in catering technology have drastically reduced cooking times, increased operational controls for chefs and presented the opportunity for 1,000s of pre-set programmes. Looking to the future, the company suggests the...