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Following that day’s final cook-off, which saw West London go head-to-head with Colchester Institute, North Hertfordshire College, Sheffield Hallam University, The Sheffield College, and Westminster Kingsway College, the London-based university took...

Following Karma’s “successful” launch in Sweden, founder Elsa Bernadotte is continuing her mission “to help reduce food waste” by giving Londoners the chance to pick up food that would otherwise go to waste at 50% discount. Restaurants, cafes and...

Led by Mathilde Touvier of Paris’s Sorbonne Cité Epidemiology and Statistics Research Centre, the study found that “additives in ready meals, packaged snacks and shop-bought cakes may combine to trigger the disease” and are “over and above the...

Five restaurants have been expertly whittled down from an impressive list, and duly recognised for their outstanding level of food and service. The New Restaurant Award shortlist was developed from significant new restaurant openings in 2017 and...

Competing against junior culinary team Wales, the young chefs had to prepare and cook a three-course meal for 90 people over the two-day competition, which took place at Coleg Llandrillo Menai, Rhos-on-Sea (Wales). England’s team, which comprised...

Taking place during the four-day Welsh International Culinary Championships (WICC) last week, the National Chef of Wales final was split into two heats, where the six chefs were given three hours to prepare and cook a three-course menu for four...

The ‘One Planet Plate’ campaign calls on restaurants to include a dish on its menu which addresses at least one of the ‘big challenges’ facing the food system. The dishes will be promoted via a dedicated One Planet Plate website, scheduled to launch...

With five events in total - London Soho, The City, Liverpool, Leeds and Manchester – guests will attend a drinks reception before being whisked off to four different “renowned” restaurants where they will enjoy one course per venue. Kicking off in...

Tony Davison, Quorn Foods company ambassador, global head of foodservice and quick-service restaurants said: “Consumers are becoming more engaged and enlightened about the environmental impact of what ends up on their plate. This means that chefs...