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Speakers at the ‘Who is shaping the food choices of the future?’ event described how they thought innovations in agriculture, food processing and retailing could ensure a sustainable nutritious food supply and influence positive consumer behaviour...

Centred around Drake’s cooking ethos, the monthly changing menus will be “inspired by simplicity, discovery and the ingredients themselves,” which are emulated throughout the venue. An “open kitchen philosophy” will see ideas, the creative process...

3D food printing is the method of food preparation in which meals are designed by machine in precise layers, forming whatever shape has been programmed into the machine. It has been suggested that the method can help limit food waste and provide...

In its analysis of the last five years of employment data, the Office of National Statistics found that the total number of chefs in the UK has risen by 11.3% in the last year, of which male chefs rose by 5.9% and women by 34% - making it the biggest...

Impressing judges with their entry, which required participants to explain why they would like to host the sports day in 80 words, Fairfield High won the £500 prize as well as a nutritional talk and cooking demo, sports day hosted by international...

He said: “From the ultimate grown-up sausage roll to new twists on the classic Irish desserts I grew up on, every recipe in this book is special to me. Not least of all, the rib of beef that won me National Chef of the Year 2017. “Making this book...

In a survey of 2,000 UK travellers, the research, which forms part of Heathrow’s ‘Taste the World’ report, found that: One in seven Brits choose a holiday destination based purely on its Instagrammable cuisine, and forget review sites One in five (18...

Each of the four new shows, The Foodservice Show, incorporating a coffee-focused Café Commerce section and feature; Hospitality Tech Show; The Professional Kitchen Show and Interiors and Tableware Show, will be specialist events in themselves, each...

The course, taking place on 27 November at the company's development kitchen in Park Royal, northwest London, is a one-day course in gelato making and plating, designed solely for experienced professional chefs. It will be led by Carpegiani UK’s...