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In a new scheme, the food waste from 37 of the organisation's sites is now being collected and taken to a biomass plant run by the UK largest food waste recycler, the PDM group, where it is turned into renewable energy. The participating sites create...

Ford impressed the judges with the high standard of his menu and the ease of his culinary skills in the kitchen. Currently working as head chef at Compass House, the global headquarters of Compass Group, the talented chef is also studying for a...

The competition is part of a series of culinary salons held at colleges around the UK from as far a field as Northern Ireland. The Major International Culinary Challenge, in association with the Craft Guild of Chefs, gave competitors the chance to...

The AoC Gold Awards invite colleges across the UK to nominate former students who have excelled in their chosen field, to acknowledge the importance of further education, either as a gateway to higher education, or as a platform from which students...

The seminar will focus on three main areas: Norovirus; the latest developments in Food Safety Legislation; and the Innovative Food Preparation Techniques of Sushi, Sashimi and Sous Vide. Former environmental health officer and principal consultant...

Leading chefs Phil Vickery, Jean-Christophe Novelli and Alan Coxon were on hand to pass on some tips. Rural Affairs and Environment Secretary Richard Lochhead also attended the event at Inverurie's Thainstone Centre. Mr Lochhead said: "It was...

The chef-patron of the world's number one restaurant El Bulli will be interviewed in the Briefing Theatre, a new show feature for 2009. The Briefing Theatre will also be the stage for a series of panel discussions, which will feature some of the most...

The female chefs will showcase recipes in the brand new Taste of Thailand Theatre. Sangwan Parr, the sous chef, will demonstrate a delicious soft shell crab with mango salad on Friday 19 July from 7.30pm to 8.15pm, and head chef, Nongyao Toopchoi...

Over 400 of the capital's ventures have already registered their interest via the festival website and will now be issued with official registration documents and guidelines. The Festival has been created by restaurant critic Fay Maschler and Simon...

Regularly, FASFA conducts blind taste tests judged by catering and fast food peers and every year frozen at sea fillets comes out on top. Tim Cartwright-Taylor, chairman of FASFA, said: "It's generally accepted that you cannot get much better than...