Search

The study, carried out by the University of Bath, showed that since allergen information rules were introduced in 2014, 70% of affected customers felt more confident in asking staff for allergen information. Customers said improved confidence in...

We write on behalf of the many thousands of businesses, large and small, responsible for producing, packaging, distributing, serving and selling food and drink. Food and drink is the UK’s largest manufacturing sector and the largest employer in the...

Elliott will tell delegates at the Food Fraud, Culture and Modern Catering Processes conference at Doncaster Racecourse on 26 September that work still needs to be done to ensure there is no ‘horsegate’ scandal repeat. It was at a 2015 conference...

The eggs are supplied to industry in a pre-cooked form, with their shells ready lasered for ‘ease of opening’ and in ‘environmentally-friendly’ packaging. Available as either barn laid or free range, the eggs are sourced from French farms and have...

Following the success of the award’s launch in 2016, which aims to celebrate pub chefs and food across the country, the BBPA has once again teamed up with MPs to help champion the British pub trade and encourage young chefs into the industry. Both of...

As part of the selection process, the shortlisted candidates - Yacine Bezegouche, restaurant and bar manager at The Hilton Bankside; Paul Clarkson, head chef trainer at The Clink, Brixton and Raul Martinez, brasserie manager at The Arts Club - have...

Caterers have the chance to win a KitchenAid and six months’ supply of free rice. The ‘Uncle Ben’s Best Rice Dish’ competition invites school caterers to create a unique rice dish which should be designed to go onto their school menu during National...

The Highfield Level 2 Award in Food Allergen and Control in Catering (RQF) is aimed at anyone involved in food preparation and service within the catering, hospitality and licensing sectors, and will give employees knowledge relating to the control...

Required to create a two-course menu in 90 minutes with Kikkoman Naturally Brewed Soy Sauce an integral ingredient, either course must contain meat or fish and will be judged by the panel of four industry experts, including: TV chef Brian Turner...