Business & Industry

The event, organised by the Melton Mowbray Pork Pie Association, will take place in St.

The annual survey assesses businesses in terms of their environmental credentials. Pritchitts head of marketing Simon Muschamp said: "We are delighted that our environmental performance has been recog

Under a one-year contract worth £250K in annual turnover, the independent caterers will take over from Sodexho Prestige on 2nd January 2012. Broadway House, part of EEF Venues - a collection of confe

Led by Mark Parfait, head of food development for Prestige London which is part of Sodexo, the chefs from sites across London were treated to an insight into the importance of good farming practices â

The report has found that its members have slashed their CO2 emissions by 25% and are well on track to meet their target of 35% by 2020.

Following 90 minutes of intense cooking, Jason Church from Surrey was chosen as the Gluten-free Chef of the Year - topping his performance last year when he was runner up in the competition and, stude

Young chefs who are under 23 – lowered from the maximum age limit of 25 in previous years – are invited to take part in five county heats.

The 'Feeding the 5,000' event, held at Trafalgar Square on 18 November, was organised by food waste campaigner and author, Tristram Stuart, and highlighted the work of partner organisations, FareShare

Following the launch of the Government's Public Health Responsibility Deal in March, Compass pledged to reduce salt in the food it serves.

Speaking at the BFFF's annual luncheon held at the London Hilton Hotel, Shaw cited growth of frozen food sales as an indicator of the industry's health.