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Food waste recycling in Scotland increased 40% between 2013 and 2017, which prevented 40,000 tonnes of CO2 from being released into the atmosphere. This was as a result of Scottish legislation, introduced in 2012, which forced businesses who were...

This year, the UK & North Europe region encompasses the United Kingdom, Ireland, Denmark, Netherlands, Norway and Sweden. ALMA are in charge of candidate selection and they looked for technical skills, creativity and personal belief in the...

The global humanitarian organisation are hoping to involve more than 500 restaurants and raise more than £550,000. This money would be enough to provide treatment for more than 13,000 children facing life-threatening hunger. Many ‘high-profile’ chefs...

Frenchie Covent Garden is the new London post of Gregory Marchand’s Frenchie ‘empire.’ The menu at Frenchie Covent Garden includes a five-course tasting menu using seasonal produce and dishes from their eclectic à la carte menu. Rohlen has a decade...

Judges considered a record-breaking 1,600 entries from 46 countries and the winners were presented with their awards at Claridge’s Hotel in London’s Mayfair. The Sierra Nevada dark milk bar uses wild heirloom cacao harvested by the Arhuaco indigenous...

WRAP has generated the ‘most reliable’ estimate to date for total farm surplus and food waste, which assessed the core categories of vegetables, fruit, cereal crops, dairy and livestock. The 3.6 million tonnes of food waste and surplus per annum is...

The chefs spent the last year ‘perfecting’ their basic kitchen skills including sauces, starters, mains and desserts through monthly sessions. Study trips to Brixham Fish Market and a micro herb garden were also part of the programme. For the first...

The aim of the competition is to promote hospitality as a potential career choice. Entries open online for the YCYW competition on 31 July and will close on 15 September 2019 where a shortlist of 40 finalists will be announced (20 chefs and 20...

Compromising of 65 existing lines including ciabattas, focaccias, baguettes and sourdough plus a new product - the Eden Burger Bun, the range is designed to keep up with the growing plant-based trend. George Gill, CEO at The Vegan Society, said: “We...