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Helen Browning, Soil Association chief executive, said: “Swapping everyday items like carrots, chicken or yoghurt for organic alternatives can all make surprisingly large differences. If everyone makes a small change we can make a huge difference to...

Andrew Ely, managing director at Almondy, said: “We’ve only scratched the surface when it comes to lactose-free; commercially it offers a huge untapped opportunity for operators, not only in catering for the 20% of people who have the intolerance but...

Tim Carr, finance director at Nisbets, said: “This is very much a strategic acquisition which means we now have substantial linen offerings for our customers, that will complement Nisbets’ existing catering equipment product range. “Mitre has a...

Now in its 23rd year, the annual Country Range Student Chef Challenge has become the pinnacle for full-time hospitality and catering college students looking to showcase their culinary prowess and creativity, while developing "real life" catering...

Anne Pierce, Springboard’s CEO, said: “The Springboard Awards for Excellence distinguish the best endeavours and contributions to the industry in the last year. The awards recognise the achievements of organisations and winning an award has a...

The guide features advice on seasonal cooking, guidance on allergens and tips from chef peers, including chairman of the British Culinary Federation, Matt Davies. Nigel Crane, managing director for Essential Cuisine, said: “We know how hard busy...

Five chefs passed the Kitchen Graduate Award with Amber Francis from The Ritz taking the Highest Achiever prize. Also achieving the pass mark was Erin Jackson Yates from Wiltons, Eleanor De Maria who works at Compass House, Andre Rhone from The...

Long-standing research has suggested the human tongue register five primary tastes - sweet, sour, salty, bitter and Umami, which was added to the list in 2007, but now scientists at Oregon State University believe ‘starchy’ should be added to the...

Companies can get involved by either asking team members to bring in a packed lunch and donate the money normally spent or treat the team to lunch and ask them to donate the money they would normally have spent. Penny Moore, chief executive of...