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With over 900 producers exhibiting, it offers chefs, managers, owners and hospitality workers the chance to see and taste ‘new and exciting’ products set to launch in the UK. Highlights include: ‘planet-friendly bites’ such as salmon skin crisps;...

Aiming to develop food and drink tourism in Scotland, Willie Macleod, UKHospitality executive director for Scotland, commented: “Scotland’s fantastic food and drink sector is one of its best tourism assets, and is enthusiastically supported by many...

Recognising ‘outstanding’ talent, knowledge and understanding of the cuisine, the annual competition aims to enhance students’ understanding of Asian cooking, stem the skills shortage in the industry and also encourage educationists to include...

Specialising in modern Portuguese cuisine, the former executive head chef at Harvey Nichols will offer ‘traditional favourites served with a modern edge.’ Open for brunch, lunch the dinner, head chef Carlos Gomes has created a menu of seasonal small...

It comes in response to the potential ‘challenges’ of leaving the European Union (EU) - claiming that organic farming is ‘in decline’ across the country. The national party therefore “proposes that a target of 30% of Welsh farm land under organic...

Founded in 2002 by vice president Steve Munkley, the annual Graduate Awards put young chefs (aged 23 and under) to the test, in both the Kitchen and Pastry examinations. Not so much a competition, participants must achieve 85% or higher in order to...

Dramatic growth in sales includes a 27.8% increase year on year on organic delicatessen, which included many chilled vegetarian products, while organic beer, wine and spirits were up 8.7%. Organic canned and packaged goods were up by 6.6%, while meat...

Regarded as one of the hardest skills tests in the industry, a total 14 chefs undertook the final kitchen or pastry exams - after completing an online entry form and regional heats. To join the Graduate Awards hall of fame, the chefs (aged 23 or...

Open for lunch in all four venues (HMP Brixton, HMP Styal, HMP High Down and HMP Cardiff), new dishes include smoked trout rillette in a citrus crumb; assiette of chicken with confit chicken terrine; pan-seared sea trout with seabass and plaice...