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Following extensive consultation with the industry last year, EBLEX has strengthened the scheme specifications for QSM beef and lamb to add value throughout the supply chain. These cover animal age, carcase classifications and maturation, which...

The closing date for entries has been extended until April 12 to allow for latecomers to enter following the Wessex Salon Culinaire taking place from April 3-4, and to announce an extra category in honour of fellow chef Artur Voggenberger, who died...

Contract caterer Compass, Asda, Marks & Spencer, Morrisons, Sainsbury's, Tesco, Waitrose, Coca-Cola Great Britain, Kerry Foods, Kraft, Mars, Nestle, PepsiCo, Premier Foods, Unilever, Beefeater (Whitbread) and Subway have all sign d the Responsibility...

The event was staged in association with the Craft Guild of Chefs as part of Salon Culinaire at the recent Hotelympia event. Chefs had one hour to prepare, cook and present three portions of a main course dish and dessert using various rice types...

Launched by the Food and Drink Federation (FDF), this year's CPA's support FDF's focus on 'delivering sustainable growth', recognising organisations that are not only exceptional in terms of their business success, but are also committed to making a...

The idea of the Gluten-free Challenge is for people to shop, cook or eat out completely gluten-free for a week in order to experience what it is like to be diagnosed with coeliac disease and have to check every ingredient on every packet to ensure it...

Flight BA2012 has been created to showcase and celebrate British talent including former National Chef of the Year Simon Hulstone's exclusive on-board menu. Open on select weekdays from April 4 to 17, the three-in-one art gallery, cinema and dining...

Judges scored his Malaysian chicken cakes as the most creative, original and authentic dish. The well deserved winner beat off four other finalists in a cook-off in Knorr's Kitchen, at Unilever Food Solutions, to impress the judges – Ian Pengelley...

At the meeting, chaired by Jersey Craft Guild chairman Eileen Buicke-Kelly from the Highlands Academy of Culinary Arts within Highlands College, the following were elected to the committee. Vice chair Chef Mark Jordan from the Atlantic Hotel and MJ...