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Researchers and businesses can apply for a share of the funding through three priority themes, with the grants ranging from £50k to £250k. The grants include: - Early stage feasibility; 6 - 12 months, up to £100k - Industrial research; 12 - 36 months...

A total of 14 young farmers are leading the campaign. Co-op Farming Pioneers will be taking part and the National Federation of Young Farmers'​ Clubs is supporting. Activities kick off this spring with a ‘My name is…’ social media campaign in the...

Now in its fifth year, the prize fund totals more than £10,000, and every nominated KP will receive a gift. Managing director Stephen Kinkead commented: “Every year the standard of entry goes up and the pressure intensifies. And every year we hear...

The limited edition lunch and dinner experience, running from June 21 to June 23, will include delicacies such as curried cricket pakora, bug burger bites, and toasted cumin and mealworm houmous. There will also a grub garden tartlet, combining red...

Lawrence Shirazian, managing director Aramark Food Services UK, said: “The food produced at this competition was of an extremely high standard. It was great to see Stefano doing an amazing job, demonstrating creativity and flair. “He represented the...

Led by Solina UK country manager, Adam Jones, Essential Cuisine’s local shareholder team (founder Nigel Crane, Neil Corlett and Jamie McGregor) will only remain with the business for “the next few months to ensure a smooth transition of ownership.”...

As the longstanding patron of the Culinary Team of Wales (part of Culinary Association of Wales) Prince Charles invited fellow team members: Arwyn Watkins, president; vice president Colin Gray; treasurer Toby Beevers; culinary team captain, Danny...

The event will take place at University College Birmingham on Thursday May 31. UK catering colleges are invited to create a starter or main course dish using British turkey meat. Clay Burrows, one of the judges and MD of Aviagen Turkeys, which is...

The annual award is open to people under the age of 35 who are making a “significant impact” in their role within the contract catering and foodservice industry. With just five short questions (no more than 250 words for each) – the entry form and...