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Looking ahead to the launch of the Sugar Reduction Programme by Public Health England (PHE), Tim Rycroft, corporate affairs director at the Food and Drink Federation (FDF) said: “We have said consistently that a 20% sugar reduction by 2020 across all...

The charity was also awarded a donation of £10,000 to support its commitment to prisoner rehabilitation. Chris Moore, chief executive of The Clink Charity, said: “For our work to be honoured by receiving this award is testament to the passion and...

Eleven Compass chefs won one gold, six silver and five bronze medals between them in addition to a merit, a certificate of participation and three Best in Class recognitions. The chef’s mentor Graham Singer, food operations manager at ESS, the group...

Jose Souto, senior chief lecturer in culinary arts, Westminster Kingsway College, said: “Eggs are an integral part of daily life for any caterer, whether you work at the local café or at Michelin star level, so it’s vitally important that we provide...

The partnership will see Maclean support the company in its commitment to sourcing local products and promote Scottish produce and innovation. Maclean said: “The team at Brakes Scotland have so much passion and enthusiasm for Scottish produce. It’s...

The show is dedicated to the entire commercial kitchen industry and will feature over 100 exhibiting companies showcasing the latest innovations in equipment, devices and services. Group event director Chris Brazier, said: “The kitchen is one of the...

The joint statement was issued to secretary of states and ministers at the Department for Exiting the European Union, the Department for International Trade, and the Department for Business and Industrial Strategy. The statement said: “Much of the...

Martin Carabott, from Luca Restaurant, London, Michael Cruickshank from Bohemia, Jersey, Scott Dineen from BaxterStorey, London, Oliver Downey from Fera at Claridges, London, Luke Selby from Dabbous, London and Matthew Whitfield from The Driftwood...

The trademark is for products free from animal-derived ingredients, cross-contaminations during production, GMOs, animal testing either directly or via commissioned processes. Vanessa Brown, head of business and catering services at the Vegetarian...

Cooper secured the title after beating over 9,000 entrants between 12 and 16-years-old. She said: “It’s taken me three years to reach the National Final. It’s great to have made it and to have won. I see myself going on in the industry and going as...