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With climate change at the forefront of industry and customer views due to COP26, Tilda Foodservice believes there ‘has never been a better time for honesty and transparency’ in the steps taken by major companies to commit their promise towards a...

The data also showed that 66% consumers believe that food menus should aim to use more products or ingredients from local suppliers. Over two-thirds of the nation (68%) say that food waste is a ‘big issue’ for them as well as reducing the use of...

His wife, Louise Sherrington will also run front of house at the event that takes place on Thursday 13th January. Craig and Louise run the Seaview Restaurant in Saltburn and their menu features dishes including lobster thermidor, halibut with...

The ‘evening’ lunch clubs are held at one of the committee members restaurants and this time it was Connor Godfrey’s turn, who is head chef at Chucs restaurant. Committee member Maria Drury said: “Chucs Restaurant is an Italian inspired modern...

Brakes will stock three product lines including the ready-to-eat Squeaky Bean crispy duck and salt beef style pieces as well as the Italian deli ham style slices. According to IGD research 45% of consumers are reducing their meat intake due to...

The event welcomed over 40 chefs and chef managers from across the BaxterStorey business to explore the latest trends in plant-based cooking. He ‘inspired’ BaxterStorey teams with a live recipe demonstration as well as discussing his approach to...

The competition, which is run in conjunction with the Craft Guild of Chefs, is regarded as the ‘pinnacle for catering students’ who are looking to showcase their culinary skills under competition conditions. Bancroft said: “Interest in the challenge...

The special guests include Cyrus Todiwala, executive head chef at Glasgow City College Gary Maclean, Cateys 2021 award winner Murray Chapman and executive pastry chef at The Balmoral Ross Sneddon. Schedule for the event (sponsored by Tilda): 12:00...