The awards recognise and celebrate excellence, dedication, innovation and exceptional service in the care catering sector across five categories.
The 'Revamp the Vol au vent’ challenge invites students to give the small hollow case of puff pastry a make over using at least one of three Pidy products specified to create a dish suitable for a
The scheme offers school chefs the opportunity to work with some of the biggest names in the catering industry, in some of the most celebrated restaurants in the country.
Now in its 15th year, the event which runs from 23 September to 8 October will see Sodexo, Brakes, TUCO, HCA and Cucina, among many others, taking part by running special events across t
The seminar will discuss the Scottish Governments’ soon-to-be-published Diet and Obesity Strategy and Physical Activity Delivery Plan, as well as the challenges associated with the introduction of
NSMW team member Karen Robinson, who will be running the equivalent of five marathons in five days during the week powered only by school meals, is currently in training with her preperation report
The global food processor will promote its no added sugar and reduced salt baked beans and tomato sauce range as it accompanies the NSMW team around the UK.
The Westminster Food & Nutrition Forum will examine amongst other things, the impact of future trade policy on the UK’s food market, potential changes to agriculture funding and safeguarding fo
Those shortlisted include Plymouth University, Cardiff Metropolitan University, London School of Economics (LSE) and Artizian Catering Services.
The event entitled ‘Challenges in the Catering Industry; Translating Science into Practical Solutions’ will feature a presentation from Dr Lisa Ackerley, a Chartered Environmental Health Practition