Business & Industry

The entire range of new cuts is featured in the newly released Fourth Editions of EBLEX's acclaimed Meat Purchasing Guide and Cutting Specification Manual. The total number of beef, lamb and mutton sp

Whittall has succeeded Greg Fitchett who led the organisation for the past three years. Speaking of his appointment Whittall said: "I'm delighted to take up the position of Chairman of the FPA, as I'v

Ben Cull at Yeo Valley commented on the announcement: "Yeo Valley has seen milk sales increase over the last ten years and being the core ingredient in all of our products we are keen to encourage con

During the competition in July 2010, Katie Brown and Emma Jackett from 147 Research presented their proposal for bringing back gentlemen's relish to a team of high profile industry 'dragons'. The succ

The Northwest Chefs' Association is the only regional trade body representing professional chefs and cooks in England's Northwest.

Roux mentored a group of higher professional cookery and hospitality students to create a "rustic French lunch experience" last Friday. The students worked with Albert Roux and consultant chef Glen Wa

Two regional heats will be held on Thursday 10th March at Birmingham College of Food and Thames Valley University, Ealing.

Hosted by Stokes of Lincoln at the Drill Hall in Lincoln last week, 14 baristas from the region and beyond competed against each other to make the finest coffees.

Blanc and Loubet will be cooking a special menu and tickets are strictly limited.

Each team is challenged to cook a three-course meal for 80 people. Finland will cook a main course using Welsh Lamb on Tuesday, February 23.