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Along with the prime cuts needed for steaks and Sunday roasts, the impact of higher beef prices is also affecting the offcuts and trim used in menu mainstays such as pies and burgers. With fewer cattle coming to market both in the UK and globally...

To launch the campaign, students in over 30 MSC certified universities will be championing their best trout pout on social media using #fishface. A sustainable fish and chip van will also be visiting select campuses to inspire students to suck in...

Businesses in the catering sector are in the dark on energy purchasing as new research shows that over half (52%) have never switched suppliers or tariffs, with one in five (22%) not knowing that switching is an option for them. Three-quarters of...

Morling has experience in intelligence and investigations, having spent the majority of his career working in these areas for HM Revenue & Customs, the Serious Fraud Office, the Serious and Organised Crime Agency, and latterly the National Crime...

26% of consumers are choosing not to eat meat, and 14% do so because they are vegetarian, while a similar number (12%) consider themselves to be ‘flexitarian’ - demonstrating that it’s not only consumers turning to a strict diet that are driving the...

The Science of Coffee programme challenges chefs to expand their thinking when it comes to the culinary role of coffee – from how it pairs with food, its interaction with both sweet and savoury ingredients and through to how it can be best enjoyed at...

The research shows that hospitality came second (12%), after the construction industry (14%), where people were most likely to make true friends as a result of their jobs. Other industries that ranked highly included retail (8%), teaching (6%) and...

The Summer Sizzlers Guide will demonstrate how Premier Foods’ brands including Bisto, Homepride and McDougalls can be used during the summer months to help drive footfall and increase sales. The new guide features independent research commissioned by...

The cards have been designed with chef and Craft Guild of Chef’s representative Daniel Ayton to encourage operators to meet the demand for gluten-free menu options. They include recipes such as Aloo Palak, Braised Lamb Shank with Bubble and Squeak...