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The Culinary Association of Wales (CAW) and its partners, the International Convention Centre (ICC) Wales, the Celtic Manor Resort and the Welsh Government, are considering a plan to include the prestigious Worldchefs’ event as the centrepiece of a...

One of the most common concerns relating to sous vide cooking is the use of plastics, but these revolutionary new pouches allow the user to dispose of them in the same way that they dispose of food. Made from rice, potatoes, corn, and a fossil fuel...

A spokesman said: “In the face of climate change, diet related ill-health and widespread decline in wildlife, the need to change our food systems has never been greater. As more of us are seeking to make choices to minimise our impact on the planet...

IGD’s new consumer research draws on data from more than 1,000 UK consumers collected in July 2020 to explore the impact of COVID-19 on attitudes to healthy and sustainable diets. This research builds on IGD’s Appetite for Change report, released in...

That was the message from Len Unwin, a lecturer at Sheffield City College and Mastercraftsman of the Craft Guild of Chefs. He had the support of a loving family, as well as a varied and interesting career, but still attempted to take his own life...

The report highlights a number of ways operators can capitalise on the growing opportunity for delivery – which NPD Group predicts to be the only part of the UK eating out market to show year-on-year growth by February 2021. From working from home...

Celebrated chef and co-host of Channel 4's Sunday Brunch, Simon Rimmer, will be hosting an hour-long session on Thursday September 17th at 10am, showing new ways with Schwartz seasonings and American classic Old Bay. The following day,September 18th...

MSC ambassador Mitch Tonks, Paul Ainsworth and Tom Aikens will be part of the Sustainable Seafood Supper, a series of live-streamed cooking classes hosted on Instagram. The chefs will each show how to cook a sustainable seafood recipe while answering...

David McKown, Director of University Hospitality Seminars commented “with the need to maximise the commercial opportunities from take away food the session really hit the mark”. Chris Dickinson from Pan Aristan shared his excellent knowledge on how...

Clare McDermott, business development director at Soil Association Certification, said: “The Covid-19 pandemic has placed unprecedented pressure on businesses, farmers and food suppliers across the supply chain. “Soil Association Certification is...