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Each morning the asparagus will be cut and rushed to head chef Ian Gibbs who will then prepare and serve the vegetable with other fresh, local ingredients. John Hugo, co-founder of the Festival and proprietor of the dining pub, sources all of the...

The Seasonal Agricultural Workers Scheme (SAWS), which is due to be phased out in 2010, has been one of the main sources of harvest workers. Last year the scheme was altered so that only 6% of the 16,250 worker quota was allocated to students from...

The winning chef picked up a cheque for £5,000, three months training under a three Michelin-starred chef, as well as other top prizes including a week's paid work-experience in New York, courtesy of Restaurant Associates. He and five others at the...

The campaign also aims to urge people to support the work of Garden Organic's Heritage Seed Library (HSL) in its battle to conserve rare vegetable varieties that are under threat of extinction. People can 'Go Organic' by hosting a sponsored dinner or...

The Centre is feeding peanut and egg-allergic people increasing doses of an investigational protein extract from the foods to see if they can induce the participants' immune systems to tolerate the food. David Fleischer, pediatric allergist and...

Thomas Souter, from Ryedale School, beat eight finalists in a competition that attracted over 4,000 entrants from across the country. The young chef impressed the judging panel with a three course meal at Rotary's Great Britain and Ireland National...

The shortlist includes manufacturers from across the food industry from major supermarkets and multinational manufacturers, through to medium sized producers, to tiny or two man operations. The final judging session will take place next month. The...