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Horizons values food and drink purchases made by the catering sector at £10.3bn, but is critical of the fact that many food and drink manufacturers are focussed almost entirely on the retail sector. Backman said: "FMCG manufacturers often view...

Tom Lawson, Matt Headford and Camilla Dignan were judged best in class for their gold standard menu and skills at a live cook-off held at Hotelympia on 3 March. Coached by Mick Burke, catering lecturer at Sheffield City College, the winning team...

The website is an essential tool for all those serving Assured Quality beef and lamb to their customers. The new site, found at www.eblextrade.co.uk, offers recipe ideas, cutting specifications for beef and lamb, latest news, information on...

The research found that people's knowledge of, and attitudes to, food technologies vary considerably. Certain characteristics were found to be in common with people who are more concerned about food technologies, including being older, female, having...

Class – JK2 A Show Platter of Meat &/or Poultry/Game Sponsor – Terinex Ltd Gold – Rebecca Colley – Westminster Kingsway College Merit – Anthony Jeyes – NEC Group, Birmingham Merit – Billy Wiseman – Hull College Class – JP2 – Tea...

The team won with their menu of canapés which included beetroot and vodka shots served with a glennans crisp, goat's cheese and sweet pepper spring roll. They also comprised a seared oriental glazed duck on a cushion of potato and glennans crisp...

Executive head chef Ian Morgan, Daniel Boniface, Cucina Group chef for Cambridge and Andrew Wilcock, head chef at Esher High School in Surrey, won golds at the Salon Culinaire. All three chefs are members the Craft Guild of Chefs and of the Cucina...

The competition has been developed in conjunction with Slimming World, the UK's leading slimming organisation, to find egg recipes ideal for people on a diet. Contestants will be challenged to enter their eggy creations via their local Slimming World...

Teams shortlisted for the final had 60 minutes to prepare cook and present an amuse bouche, fish course using Essential Cuisine lobster glace or fish stock, a main course using Essential Cuisine premier jus (lamb, veal or chicken), both for two...