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Research/Insight

Helping chefs make the most of an alternative cut

Written by PSC Team
|
28th May 2009 - 00:00
The presentation took place at Jesmond Dene House and was fronted by master butcher and retail project manager for EBLEX, Dick van Leeuwen and well-known chef and restaurateur, Terry Laybourne.

Cook with care

Written by PSC Team
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27th May 2009 - 00:00
Every year the Brigade is called to barbecue fires, but by following a few simple fire safety rules, this situation can be avoided.

Why cash will survive the rise of plastic

Written by PSC Team
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26th May 2009 - 00:00
The report, commissioned by independent ATM operator Bank Machine, looks at the top 10 cash-dependent activities we can't – and won't – live without and ranks them accordingly.

More reaction to FSA salt targets

Written by PSC Team
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21st May 2009 - 00:00
"It's great to see the Food Standards Agency (FSA) recognises that manufacturers have made considerable reductions in salt levels to date, and - as we have been saying for some time - that the UK is l

Healthy living is on the menu at St Julie's Catholic School

Written by PSC Team
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11th May 2009 - 00:00
The school is one step ahead of the Government's bid to get children to eat well balanced, nutritional meals offering not only healthy menus but also a healthy living programme that students actively

Nutrition labelling is valued

Written by PSC Team
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7th May 2009 - 00:00
She explained: "We are busily digesting the findings of the research published.

Environmental advice for Welsh businesses

Written by PSC Team
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5th May 2009 - 00:00
Through a dedicated section of the Welsh Assembly Government's Flexible Support For Business website - or via Flexible Support for Business's central advice line - all businesses will now be referred