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Eating out is no longer considered as a special occasion, with more casual lunches and mid-week evening bookings taking off. According to research, 60% of customers are opting for daytime lunches rather than evening reservations. Heavy long lunches...

The Porter Electric Chiller delivers fresh food to the customer's requirements with very low running costs and good versatility. The long-life Lead-Gel batteries used in the Porter Electric are maintenance-free and produce zero emissions. The vehicle...

Ian Boden, head chef at Limes Restaurant in Derby, Andreas Wingert, senior sous chef at Lucknam Park Hotel in Wiltshire and Brian Canale, head chef at Heritage Portfolio in Edinburgh, have each secured a place in the grand final of the UK's premier...

The awards recognise restaurants which set out to source their meat, fish and dairy from providers that maintain high animal welfare, covering living conditions, transport, slaughter methods, labelling and farm inspections. Entry questionnaires can...

Fish and its products increased in value by 35.5% at current prices between 2003 and 2007. Factors such as health, the growing range of convenience products and added-value products helped to drive sales. Particularly strong growth was seen in the...

And a massive 4.4 million whole apples are being thrown away untouched every day in the UK. A third of what consumers buy, or 6.7 million tonnes, gets thrown out from UK homes annually, most of which could have been eaten – with fruit and vegetables...

To claim these vouchers, chefs must collect 10 gold lids from the 2x1kg packs of KNORR Standard Bouillon, Clear Bouillon and Rich & Roast Bouillon Pastes – available in vegetable, chicken and beef varieties. And to redeem the gold lids, caterers need...