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12th April 2013
Written by: Admin
Alaska exudes an aura of natural beauty and a crystal clear environment. This most northerly nation offers an amazing array of wildlife from grizzly bears to deer and golden eagles. But one sector of the wild that it is particularly proud of is its...
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Autumn 2009 - Pure and Wild

30th September 2020
Written by: Edward Waddell
The world tour will include chocolates from Ecuador, Peru, Madagascar, Venezuela and Uganda. The interactive tasting event will take place on 9 October at 3pm. The tasting event will start with a short presentation by Wright who will explain where...
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Slow Food UK to host chocolate tasting event

2nd October 2020
Written by: Edward Waddell
The MSC UK University of the Year award was given to Durham University and the MSC UK Foodservice Wholesaler of the Year award was given to Brakes and M&J. The award winners received a ‘striking award’ depicting a sea full of schooling fish...
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MSC UK awards celebrate sustainable dining achievements

30th September 2020
Written by: Edward Waddell
As part of Hospitality Week the NCOTY final, which took place at Le Cordon Bleu earlier this month, was streamed to hundreds of the biggest names in hospitality. Smith served a starter of Gilthead 'gazpacho' Heirloom tomato & cucumber, a main course...
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Vacherin’s Nick Smith crowned National Chef of the Year winner

30th September 2020
Written by: Edward Waddell
The focus for this year’s competition was on sustainability and chefs had to incorporate ingredients from the Knorr Future 50 Foods list. Kuk served a starter of velouté of Wirral watercress and spinach with ravioli of organic Colston Basset cheese...
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Edwin Kuk wins Young National Chef of the Year final

30th September 2020
The focus for this year’s competition was on sustainability and chefs had to incorporate ingredients from the Knorr Future 50 Foods list. Kuk served a starter of velouté of Wirral watercress and spinach with ravioli of organic Colston Basset cheese...
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Edwin Kuk wins Young National Chef of the Year final