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Compassion for Fish Welfare

Compassion in World Farming is expanding its work with the food industry to improve the welfare of farmed fish during rearing and slaughter.  At a time when the world is…

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The Art of Plating

SMOKED GIGHA HALIBUT, SHRIMP & SEAWEED SAUCE  BY ADAM REID Adam Reid is the acclaimed chef patron of The French in the historic Midland Hotel in Manchester. Adam is no…

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Serious about sustainability

By Chris Farrell, managing director of Impact Reporting Social value is an umbrella term used to describe any initiative that makes a positive contribution to society and the environment such…

Hospitality, News |

Riding on the wave of sustainable seafood…

Sir David Attenborough’s Blue Planet documentaries have shaken the world to the core and consumers are now very much aware of the consequences of human actions against the environment. Seafood…

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Melting Pot- There’s no place like home…

Once considered the underdogs of the culinary world, British and Irish cuisine are now enjoying the limelight. Consumers are citing ‘provenance’ as one of their top reasons for choosing where…

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How to Grow Your Own – Micro Herb Garden

Food expert Campbell Mickel, co-owner of the newly awarded Bib Gourmand restaurant Merienda in Edinburgh, tells us what inspired him to grow his own micro Herbs to add to Merienda’s…

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My Signature Dish – Gregg Wallace

MasterChef judge Gregg Wallace has enjoyed a 20-year love affair with the foods of Italy, so it is no surprise that he has published a cookbook on the subject. Gregg…

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Softly, softly approach

A highly regarded chef has been credited with turning around the fortunes of a struggling Northern Irish pub. Colleen Lennon was approached to take the helm of The Oliver in…

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Eat the Season- Oysters

By George McIvor, chairman of The Master Chefs of Great Britain The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary…

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