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Chicken continues to dominate the market, accounting for 82.7% of retail sales by value in 2007. However sales of other poultry are also experiencing a growth. Sales of duck are growing hugely, as well as geese and pheasants, as consumers seek to eat...

The College invited St Ives based Matthew Stevens, a fresh fish and seafood specialist, to deliver the masterclass as part of Adult Learners' Week (17-23 May). Stuart Mathieson, head of hospitality commented: "Cornwall is about fish, and fish is a...

There are currently a variety of differently designed schemes operating in around 196 local authority areas. This UK-wide initiative aims to avoid further growth of different arrangements in different areas. The scheme enables food businesses to give...

The winning chef has been awarded with £1,000, flights to the Far East as well as achieving the Masterchef title. Now in its fifth year, competition entrants were judged on their skill, creativity, originality and standards of food hygiene. The...

Barbara's speech will cover the context of salt reduction in the UK and the reasons behind why salt is used in food – focusing on influencing the flavour, acting as a preservative, improving the texture, and controlling the fermentation of yeast. The...

BSc student Will Brookes questioned 40 restaurants in London to test the knowledge of local produce and the cost to the environment of importing food ingredients. Brookes commented: "Everyone knows that importing food inevitable creates more carbon...

The prestigious awards will be taking place on 1 September at Grosvenor House, London. Critics taking part are Charles Campion (Evening Standard), Giles Coren (The Times), Teery Durack (The Independent), Tracey MacLeod (The Independent on Sunday) Fay...

The awards were divided into nine categories – eight covering the main free-from sectors (gluten/wheat free, dairy free, egg free etc) and one award for the most innovative new free-from product reviewed in the magazine in the last year. Winners...

Entrants can take part online www.eggrecipes.co.uk/eggsfactor where they will be asked to explain why they have the 'egg factor' and explain what their signature egg dish is. The judging panel will be assessing entrants on their ability to poach an...

The three highest scorers Steve Allen, head chef at The Ritz Hotel, London and Clark Crawley, sous chef at Barclays Wealth, London will also be competing in the final. They will not take part in a live cook-off at the final being held on 7 October at...