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On 27 October FDF, in partnership with the National Skills Academy for Food and Drink and the National Apprenticeship Service, FDF hosted a workshop for food manufacturers to inform them of the benefits that apprentices can bring to their businesses...

The competition, held in association with the Craft Guild of Chefs and City & Guilds, aims to reward the innovation and creativity of talented trainee chefs in full time education aged between 17 and 23. Competitors must register online and then...

This is the first range of products DBC has launched for the foodservice sector, having worked with EBLEX, the organisation for the English beef and sheep meat industry, for a number of years through its butchery trading desks. The range includes...

The fifteen finalists – first, second and third place in the competitions five categories – were whittled down by expert industry judges from more than 280 sausage entries. The final fifteen sausages, which all achieved gold award status, were...

Bartlett Mitchell walked away with two of the top honours for New Media and Best Employer. Judges liked their use of social media and the quality of their initiatives in workforce demographics. Starwood Hotels, Central London, had delivered a...

Dorothy Fairweather, who has come from Kraft Foods, will be responsible for supporting wholesalers in the north of England, from Lancashire to North Yorkshire and up into Scotland. Nigel Crane, Dorchester-trained chef and managing director, welcomes...

Previously at the five-star Royal Crescent in Bath, Andy Hilton joins the Green Room with a desire to continue the environmentally friendly practices of the restaurant. The team at the venture use fresh ingredients from suppliers within 50 miles of...

DayMark is asking chefs and kitchen workers to tell them about the state of first aid provision in kitchens across the UK. The 'First Aid for All' campaign also aims to find out the most common minor accidents in commercial kitchens in the UK as well...

Jason Hornbuckle brings more than 25 years' experience to a role. He will be heading a 12-strong team and taking charge of the kitchen set-up and menus, as well as the day-to-day running of the hotel's two AA red Rosette restaurant, La Roche. The new...