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Having just opened its brand new cocktail bar, The Lost Alpaca, Lima is donating 20% of proceeds from each ‘Vida’ cocktail sold to Cool Earth to help “halt rainforest destruction by helping the people who depend on it.” To mark the partnership, a...

With the deadline closing 3 October, the second annual contest aims to “shine a spotlight on the incredible talent and creative flair in the industry, and showcase the quality credentials of seafood from Ireland.” Contestants must submit their...

Co-developed by WRAP and IGD, the Roadmap already has the support of the Department for Environment, Food and Rural Affairs (DEFRA), Welsh and Scottish Governments, national trade bodies and businesses across the supply chain. Hoping to ‘lead the way...

Claiming they ‘fear’ eating out, the survey revealed that this could be due to down to a ‘lack of faith’ in restaurant/ menu options or that they are “comfortable with a certain restaurant and do not wish to 'create a scene' at a new establishment” –...

Now in its 21st year, the contest is open to chefs under the age of 23 and aims to “encourage and support the industry’s next generation of chefs in achieving while giving them a stage to showcase their talent and skillset.” The final will take place...

The brainchild of Shropshire Council's Help2Change team, the Food4Health scheme will see vending machines stocked with a range of fruit, nut and seed items installed across the county. Products have be created in partnership with Peterborough-based...

Recognised at a glittering ceremony at the Grosvenor House Hotel (London), Bosi joined fellow winners as listed below: AA Restaurant of the Year (London) – Sabor (Nieves Barragan, executive chef) AA Restaurant of the Year (England) – Sorrel (owner...

Taking place 10 October at First Option Studio (Shoreditch, London), the ‘Endangered Dishes’ dinner will see Clarke put a ‘modern spin’ on foods such as prawn cocktail, steak Diane, and jelly and ice cream. He will open the event with an introduction...

Specialising in modern European cuisine, the all-day menu is inspired by new techniques Lloyd has picked up on his travels, with dishes such as: fallow Carpaccio; crispy octopus; spiced guinea fowl with smoked aubergine; and duck tagine. Open for...