Search

The results are nearly double that of Sheffield and Brighton, who came joint second place with over a quarter (26%) of their residents admitting their love of junk food. On the other end of the scale Londoners appear to be the most health conscious...

Training costs the UK economy £42.2bn, costing on average £2,550 per person trained, but 28% of employees have not received the appropriate training and 39% have been on training but their performance has not improved sufficiently. The study also...

The campaign will include a national conference, entitled ‘Poverty in the 7th richest country’, on May 28th 2015 at London’s Grand Connaught Rooms. Chefs from across the food service spectrum are being called upon to create a nutritious menu...

Along with the prime cuts needed for steaks and Sunday roasts, the impact of higher beef prices is also affecting the offcuts and trim used in menu mainstays such as pies and burgers. With fewer cattle coming to market both in the UK and globally...

To launch the campaign, students in over 30 MSC certified universities will be championing their best trout pout on social media using #fishface. A sustainable fish and chip van will also be visiting select campuses to inspire students to suck in...

Businesses in the catering sector are in the dark on energy purchasing as new research shows that over half (52%) have never switched suppliers or tariffs, with one in five (22%) not knowing that switching is an option for them. Three-quarters of...

Morling has experience in intelligence and investigations, having spent the majority of his career working in these areas for HM Revenue & Customs, the Serious Fraud Office, the Serious and Organised Crime Agency, and latterly the National Crime...

26% of consumers are choosing not to eat meat, and 14% do so because they are vegetarian, while a similar number (12%) consider themselves to be ‘flexitarian’ - demonstrating that it’s not only consumers turning to a strict diet that are driving the...

The Science of Coffee programme challenges chefs to expand their thinking when it comes to the culinary role of coffee – from how it pairs with food, its interaction with both sweet and savoury ingredients and through to how it can be best enjoyed at...