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The publication, 'A Larder', has been produced by the Scottish Food Quality Certification (SFQC) in partnership with the List Magazine. Backed by financial support from the Scottish Government, the book is part of a drive by the Scottish Organic...

If you think you have a winning recipe all you need to do is send a copy of your published recipe using British turkey to the organisers. The variations of turkey can include fresh, frozen, whole birds, crown roast or leg joints, portions such as...

Trystan Williams, the Welsh headmaster of Springfields School in Calne, successfully bid for the prize in the charity auction held for Dolen Cymru, which builds friendship and understanding between the people of Wales and the country of Lesotho...

Ian Morgan, who works for school catering firm Cucina, took the bronze medal with his dish of seared Scottish scallops, scallop cannelloni with buttered baby leeks, butternut squash puree and Parmesan crackling. Ian described competing on the day: "I...

Nearly half of Britain's 100,000 Beaver Scouts have already earned the organisation's Healthy Eating badge, sponsored by the Eat in Colour campaign. But now Hugh Fearnley-Whittingstall, Martin Blunos, Brian Turner, Sophie Grigson and Rachel Green...

The London Development Agency (LDA) and Hackney Community College officially opened the centre yesterday (31 March) with a visit by LDA Director of Olympic Opportunity and celebrity chef Paul Rankin. The London City Hospitality Centre at Hackney...

With no reserve price, bidders competed for the prize with the final bid coming in at £400. Jonathan Todd, owner of The Plough Wavendon said the bid was beyond is expectations and that 50% of the final auction price will be donated to The Orchard...

Overall winner was Daniel Anderson and David Killingworth of the Bucklemaker Restaurant in Birmingham. Their dish of wild Devonshire turbot fillet, poached in a court bouillon with fresh ginger and creeled crab cakes, mussel liaison impressed the...

Alongside four other aspiring 18-25 year old finalists, Chris Rawlinson, the chef and owner of The Red Cat in Whittle-Le-Woods, Chorley, was challenged with cooking up a winning three course meal for two using local North West produce costing up to Â...

La Boulangerie will provide customers with "…innovative products at affordable prices." Over 80 new products will be available including premium tasting bread and artisan patisserie items. The range includes a selection of bread baked in France...