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Within the public sector almost three billion meals are served each year to people in schools, hospitals, universities, prisons, care homes and the Armed Forces. The aim of the event is to unite public sector chefs and caterers across the entire...

Run in partnership with the Craft Guild of Chefs, the Country Range Student Chef Challenge enables catering students to showcase their culinary skills under competition conditions. Emma Holden, organiser of the Country Range Student Chef Challenge...

Previously Farrant was the sales director for Direct Seafoods and in his new role he aims to increase the product range of independent suppliers. The Fresh Food Hub app can be accessed using a computer, tablet or mobile phone. More than 15,000 chefs...

The seven jurors include Monica Galetti of Mere (UK); Adam Byatt of Trinity (UK); Brian Mark Hansen of Søllerød Kro (Denmark); Frida Ronge of TAK (Sweden); Estée Strooker of Amusement (Netherlands); Jess Murphy of Kai Café and Restaurant (Ireland)...

Each meal will now start with a seasonal consommé to cleanse the palate and to begin the dining experience. Menus will also change more frequently to adapt to the changes in British weather. Darroze said: “Every dish I have ever created is part of...

Nally previously worked as a chef in his family’s country pub before joining Jestic as an internal sales advisor in January 2019. He said: “I found a love of food working as a chef and knew I wanted to remain in the industry. When the chance came to...

Co-founders Rafael Cagali and Paulo Airaudo opened the restaurant in London in February 2019. Cagali said: “I am absolutely over the moon and couldn’t be prouder of our team. Everyone has been working very hard over the past few months and this...

The purpose of the review is to address the environmental and health problems caused by England’s food system, to ensure the security of the food supply, and to ‘maximise the benefits of the coming revolution in agricultural technology’. Dimbleby...