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The Quality Calorie (QC) concept, developed by the nutrition science team at the BNF, will be formally unveiled at BNF’s London head office on September 19th. Professor Judy Buttriss, director general of the BNF said: “We are aware that, as a nation...

With its first ever TV campaign launching tomorrow (12 September), the organisation, which was founded in 2000 following numerous food scares, is on a mission to ‘substantially increase the breadth of its regime.’ Accounting 46,000 UK farms as...

Taking place at Beaufort Polo Club (Gloucestershire), all chefs came from the south west region and included: Richard Davies, The Calcot Collection André Garrett, Cliveden House Robby Jenks, The Vineyard Hywel Jones, Lucknam Park Niall Keating...

Jonathan Harvey-Barnes, senior business development chef for the company, says: “From the most prestigious contract caterers, to schools, hospitals and care homes, right through to pubs and high end restaurants, our stock powders form the backbone of...

The Pidy ‘Revamp the Vol-au-vent’ catering challenge invites students to come up with new ideas for the traditional vol-au-vent, using at least one of the three best-selling Pidy ready-to-fill versions of the pastry product. This year they are also...

Titled ‘Equipped For The Future’, it claims that the UK catering industry could save up to £250m a year on energy costs through ‘optimising kitchen equipment, improving equipment use and tailoring menu options’. It urges operators to demand energy...

It formally begins trading from September 17th and has inceased the workforce by 20%. Norman Wemyss, Bidfood chief operating officer, said: “It is an exciting time for our team in Worthing. The new site has an array of features that are designed to...

The findings form part of a report titled ‘Anticipating Change: Antibiotics in the Food and Drink Supply Chain’ published by Trade Interchange, a management solutions provider in the foodservice industry. Mike Edmunds, the company’s co-founder and...

The 20-year-old from Gilfach Goch, who works for Cocorico Patisserie in Cardiff, broke her leg in January and could not then represent Wales at La Parade des Chefs. She says the accident threatened not just her involvement with the Welsh team, but...

Called ‘The Gathered Table’, it was officially launched yesterday (September 12th) at The Goldsmiths Centre in London at a party-style event with food from some of the chefs involved, including Ollie Dabbous, Neil Rankin, Ramael Scully, Jose Pizzaro...