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17th April 2018

Written by: Katie Imms

With 200 guests in attendance, the event saw UK chefs - all from or with links to the west country – prepare and cook a three course meal, including: a beetroot terrine from Jude Kereama (Kota restaurant); smoked fish platter and flatbread from...

Hospitality Action raises £40,000 during inaugural Rugby Legends Dinner

29th March 2018

Created to “provide formal recognition of young chefs’s culinary excellence,” the Graduate Awards are open to chefs under the age of 23 across the country to test and improve the skills they have learnt at college and in their early careers, and take...

Last chance to enter CGOC 2018 Graduate Awards – deadline extension announced!

17th April 2018

Written by: Katie Imms

From the ingredients sourced to its waste reduction scheme, the company is committed to creating a sustainable business across its entire portfolio of restaurants, bars and events venues, with managing director Matthew Thomas commenting: “Creating a...

Searcys pledges ‘sustainable business’

17th April 2018

Written by: James Callery

The survey of more than 2,000 people, commissioned by environmental charity, Keep Britain Tidy, also highlighted that 64% of consumers would be more likely to return for future purchases if they could refill their water bottle. While 62% said it...

64% of Brits more likely to make a purchase if a business provides free water

18th April 2018

Written by: Katie Imms

To help the students prepare for the dinner, which will see them serve 150+ guests a four-course meal at Lloyds of London, Elior has teamed up with chefs Ivor Peters, James Goulding, Tom Kerridge, John Williams and Claire Clark, who have each...

Top chefs mentor Elior apprentices ahead of Inspirational Dinner

19th April 2018

Written by: Katie Imms

Compiled by Eating Better and 52 partnering organisations, including Friends of the Earth, Sustain, World Wide Fund for Nature (WWF) and Compassion in World Farming, ‘Principles for Eating Meat and Dairy More Sustainably: the “less and better”’ lays...

Campaigners call for ‘more sustainable’ eating, with particular focus on meat and dairy

19th April 2018

Written by: James Callery

The charity claims UK rare breed animal numbers are at crisis point, with some animals that have been present since Viking times on the brink of extinction. Hitting the highest danger level of breeds most likely to die out are (number of breeding...

Charity releases 2018 Rare Breeds Danger List report

19th April 2018

Written by: James Callery

The FreeFrom Food Awards are the UK's only industry awards for Freefrom food. They were started in 2008 by FoodsMatter and FreeFrom Foods Matter. A total of 30 winners were presented with their certificates before 300 guests at the Royal College of...

Jacqueline McPeake wins big at 2018 FreeFrom Food Awards

19th April 2018

Written by: Katie Imms

He said: “I am excited to join the EAT. team to make our food great again. For me, this is an opportunity to get back to basics; simple, fresh ingredients, that are combined to be eaten and enjoyed, and always seasoned perfectly. High-street food...

EAT hires MasterChef: The Professionals finalist as new executive chef

19th April 2018

Written by: James Callery

Leading UK chef organisations will unite to devise, produce and deliver a three-course meal. For 2018, the dinner will feature The Craft Guild of Chefs and The Master Chefs of Great Britain. Craft Guild Chair Lee Maycock said: “We’re delighted to...