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It was launched by Bill Downie in January 1994 with just ten employees in a small unit near Heathrow airport. It is now a multimillion-pound provider of warewashing and food waste management solutions to all sectors of hospitality. Paul Anderson...

Whether at home, in the staff canteen, at school or eating out, National Vegetarian Week wants to encourage people across the UK to ‘Mix it Up!’, cut down on their meat and try out the ever-expanding range of meat-free dishes and recipes. Louise...

As part of its continued commitment towards sustainability and protecting the environment, Wenlock Spring has introduced a series of measures to reduce energy wastage across its site. Alongside more traditional methods of recycling, Wenlock Spring is...

According to research as many as 1.2 million adults in London are living in food insecurity, with the cost-of-living in the city rising by 24% over the past three years. Around 100,000 families have less than £3 a day to spend on food. The research...

The workshops will take place during the summer term, engaging up to 200 secondary school pupils across each of the three stadia locations. Each workshop will offer school pupils the ‘unique chance’ to hear first-hand from ‘inspiring’ hospitality...

Simple dinners such as scrambled eggs on toast (40%), mac and cheese (21%) and toad in the hole (19%) are back on British dinner tables, as parents tighten their purse strings. Cottage pie (35%), chilli (29%), ham, egg & chips (29%), pasta carbonara...

Michael Gilles, course director and lecturer culinary arts management, said: "Ulster University is honoured to be the first institution in Ireland awarded the highly regarded Craft Guild of Chefs accreditation. By meeting the stringent criteria set...

In the final, the eight competitors will be required to prepare, cook and present three portions of a main course suitable for a fine dining/brasserie menu within 60 minutes. At least one Major product from any of the Major ranges must be used. The...