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Describing high-end eateries as ‘pretentious,’ over half of the 2,000 people polled said they would rather order a take out. Main reasons include: small portions, long waiting lists, ‘sky high costs’ and having to dress up for a ‘posh’ meal. Carried...

Together, the organisations are on a mission to help caterers achieve sustainable catering operations, as 75% claim they do not have the right tools or knowledge to deliver lasting change. As such, the brand new Green Kitchen Standard award...

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...