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Brakes Group, is the UK market leader in the foodservice sector and supplies food to more than 50,000 customers including restaurants, hospitals and schools. Bill DeLaney, chief executive officer at Sysco, said: “We look forward to welcoming Brakes...

Rooney Anand, CEO of Greene King, Alan Clark, CEO of SABMiller, Ivan Menezes, CEO of Diageo and Paul Walsh, chairman of Compass Group were amongst the signatories of the letter which was published in yesterday’s Times. It stated: “Sir, The businesses...

The new service has been launched following increased demand after the success of its Sunday cover service, which launched two years ago. Tahola’s Data Mixologists will operate from 9am to 5.30pm Monday to Friday and 9am to 2pm on a Saturday and...

Prior to the tour, guests will enjoy a Taittinger Champagne reception, sponsored by Hatch Mansfield, followed by a three-course lunch at Calcot Manor. Penny Moore, CEO of Hospitality Action, said: “We are delighted to be returning to Calcot Manor and...

Every single bar of Tolerone contains a shadow of a bear. Birthday cakes only became popular in the UK after 1836 when the Births and Deaths Registration Act demanded a record of birth rather than just a church register of baptism, and people began...

The guide offers advice for every step of the process of opening a restaurant, from building the concept, dealing with administration, focusing on menu and branding and even the launch. Simon Hulstone, chef proprietor at The Elephant, wrote in the...

Tim Rycroft made the claim as he was being challenged by Olympian James Cracknell, who recently published a report supporting the move, on Channel 4 news. He said that using the teaspoon method would confuse families because he owns 25 teaspoons...

The Big Event at Hotelympia, in partnership with Fresh Montgomery, raised £70,000 and followed the Hotelympia 10k run on Sunday 28th February, where 270 runners staved off the cold and ran in support of Springboard. Anne Pierce, chief executive of...

Due to their similar protein composition, blood can be used as an egg substitute in baking and making ice cream according to a team of scientists at the Nordic Food Lab. They said they’d ‘developed recipes for sourdough-blood pancakes, blood ice...