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He joins with vast experience of the catering industry, having spent the past ten years working in the US serving a string of famous people, including former president George W Bush. Before that, he worked at the University of Bristol as senior head...

To help on the way, kitchen brand Magnet has partnered with food trends agency, The Food People, to launch an online pronunciation help sheet. The oral guide enables consumers to listen to the correct pronunciation of 15 ‘up and coming’ foods and...

Describing high-end eateries as ‘pretentious,’ over half of the 2,000 people polled said they would rather order a take out. Main reasons include: small portions, long waiting lists, ‘sky high costs’ and having to dress up for a ‘posh’ meal. Carried...

Together, the organisations are on a mission to help caterers achieve sustainable catering operations, as 75% claim they do not have the right tools or knowledge to deliver lasting change. As such, the brand new Green Kitchen Standard award...

The Quality Calorie (QC) concept, developed by the nutrition science team at the BNF, will be formally unveiled at BNF’s London head office on September 19th. Professor Judy Buttriss, director general of the BNF said: “We are aware that, as a nation...

With its first ever TV campaign launching tomorrow (12 September), the organisation, which was founded in 2000 following numerous food scares, is on a mission to ‘substantially increase the breadth of its regime.’ Accounting 46,000 UK farms as...

Taking place at Beaufort Polo Club (Gloucestershire), all chefs came from the south west region and included: Richard Davies, The Calcot Collection André Garrett, Cliveden House Robby Jenks, The Vineyard Hywel Jones, Lucknam Park Niall Keating...

Jonathan Harvey-Barnes, senior business development chef for the company, says: “From the most prestigious contract caterers, to schools, hospitals and care homes, right through to pubs and high end restaurants, our stock powders form the backbone of...

The Pidy ‘Revamp the Vol-au-vent’ catering challenge invites students to come up with new ideas for the traditional vol-au-vent, using at least one of the three best-selling Pidy ready-to-fill versions of the pastry product. This year they are also...