Industry

The award is for outstanding school chefs, community kitchen volunteers, hospital chefs, and care home caterers.

Taking place on January 26th – 27th at the Radisson Blu Hotel in Durham, the seminar will address topics such as the importance of professional standards, innovating in catering services, and marke

Ian Jones, chairman of British Lion egg processors, said: “There is a common misconception within the industry that non-UK processed egg can offer similar guarantees of food safety to those product

The foodservice company predicts that more consumers will be seeking out and supporting local products in post-Brexit Britain.

The funding will support holiday schemes across Wales that help feed and entertain children outside of term time.

Sarah Robb, channel marketing manager at Premier Foods, said: “After being blown away by the creativity we have seen over the last two years, we are extremely excited to be launching this competiti

Fellows was chair of LACA from 1994-96 and now holds a consultancy role on school meals for the association.

The research found that the average child consumes the equivalent of 11g of sugar at breakfast and by the end of the day more than three times the recommended limit.

Sara Jayne Stanes, chief executive, The Royal Academy of Culinary Arts and ehief executive, Adopt a School Trust and Amena Warner, head of clinical services, Allergy UK will also be on the panel.

The competition, held in conjunction with Education Scotland, is awarded to the school who comes up with an innovation idea that promotes the ethos and ideals of BEBL.