A spokesperson said: “While the year ahead is bound to have its challenges with the continuation of rising costs impacting both businesses and consumers, there are still opportunities for operators
There’s no need to find yourself in a pickle when it comes to storing your fruit and vegetables.
Consumer demand for natural and organic has accelerated
Anya Doherty, founder and chief executive of Foodsteps, commented: “Making small changes to our daily diet could make a huge difference to our carbon footprint.
The facts are simple. Stepping Hill Hospital serves 2,400 meals a day to patients across breakfast, lunch and dinner.
Key Action Points
As a result of the round table, the Public Sector Catering Alliance will:
A new addition to the show for 2023 is Chef HQ, a live demo kitchen and networking area which will see a dim sum deep dive by chef Andrew Wong, a Scottish seafood celebration from Restaurant Story
Britain does not produce or import enough fruit and vegetables for its population to get the government-recommended five portions a day 400-gram intake, according to a newly published analysis by t
Chefs and hospitality businesses are responding to the challenges of the current trading environment by making the most of fresh produce and innovative dishes.
Defining frailty