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Consumer Focus Scotland will present the Healthyliving award plus to food outlets which make at least 70% of their menus a Healthyliving choice – low in fat, sugar and salt. The aim of the accreditation is to make it easier for Scots to buy healthy...

Entries will initially be judged on answers to a questionnaire. Successful teams will then send in written submissions with the judging panel looking for diversity in the food and wine matches and the combinations that exist within these products...

The assessment is part of the relicensing process that all 25 sector skills councils (SSCs) will undertake this year. Skills Secretary, John Denham, announced the results of the first tranche of relicensing assessments, saying: "The four SSCs...

Phillip's decision to sign up to the organisation will mean that the three ventures now fall under the Produced in Kent umbrella. These include Thackeray's, in Tunbridge Wells, the fine dining restaurant Hengist in Aylesford, near Maidstone, and...

Chefs are asked to enter an original recipe using British turkey meat. Recipes can feature whole birds, breast or leg joints, or portions such as turkey mince, steaks or breast fillets. The British Turkey Chef of the Year, plus winners of 11 other...

The campaign - called 'Just Ask' - will launch in the autumn with a specific focus on eggs. This move follows recent research revealing that 34% of consumers said they are now more likely to let farm animal welfare concerns influence what restaurant...

The royal show of support will add even more prestige to the event. Nominees for this year's awards include KNORR National Chef of the Year, Simon Hulstone, Helene Darroze at The Connaught, London W1 and Adam Smith from the Ritz Hotel. Taking place...

The system enables food waste to be converted via anaerobic digestion into electricity and organic fertiliser. Oliver is using the food waste recycling at his restaurant Konstam at the Albert. The restaurant, a champion of local suppliers, sources...

The brasserie will then be open for business seven days a week for breakfast, lunch and dinner from Thursday 21 May onwards. It will be open to the general public, as well as providing a relaxing environment for the students and staff of UCS. Couture...