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Recognising the company’s growth from selling “one chicken product eleven years ago to becoming a significant operator serving over 18,000 schools and over one million school meals each week with British Poultry products,” judges also commended UK...

Blending British and Indian cuisines (Joseph’s ‘two home countries), Kahani follows Joseph’s ethos of ‘eating to celebrate, bring people together, break boundaries and share tales.’ A contemporary Indian menu will feature seasonal and sustainable...

Food and drink purchasing manager Alice Bexon commented: “It’s essential for operators to consider the latest trends for the busy Christmas period sooner rather than later. “Whether it’s exploring delicious traditional dishes or finding new festive...

Carried out by hospitality recruiter The Change Group, the survey found that “many of London’s eateries serve food prepared with small amounts of animal stock in vegetarian meals, or wheat in dishes labelled as gluten free” for example. They put this...

With over 500 delegates to attend, the 2018 event will see national champions, chefs Adam Handling (of the Adam Handling group) and Gary Millard take to the stage alongside American chef Christopher Koetke and sustainability ‘champions,’ Jim Cowie...

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” –...