Grab & Go

The event is designed for chefs in pubs, restaurants, care homes, schools and businesses.

Employees must design a sandwich, taking into account retail price with a theoretical margin, a set of costings, packaging and a build method.

He will be joined by Andy Morling, head of the Food Standards Agency’s (FSA) Food Crime Unit, and John Figgins, BRC Technical Specialist, to discuss how businesses can best protect themselves and t

The FreeFrom Eating Out Awards are seeking out the very best in allergen aware food service and are open to any sort of outlet from a street food stall to a five star restaurant or an allergen awar

The campaign is designed to get chefs to try and experiment Meadowland’s new product, which they claim tastes and performs just like butter.

The funds raised from the trek will help improve young people’s prospects for a better future, at home and in Peru.

After a trial at the Library of Birmingham, Amadeus will be installing the moveable restaurant to sit within NEC Group venues, such as the National Exhibition Centre, The Barclaycard Arena and the

James Stoddart, director of On A Roll, said: “We developed the Nourishh range with the end user very much in mind.

The findings throw into sharp relief the issues to be discussed at a conference in London on September 10th titled ‘Next Steps for UK Food Waste Policy - Waste Reduction, Innovation and Anaerob