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Eat the season: Pomegranate

The Master Chefs of Great Britain was formed in 1980 to provide a forum for the exchange of culinary ideas and to further the profession through training and the guidance…

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The Italian Job

A third generation Italian restaurant business is celebrating the golden age of hospitality – after notching up 50 successful years in the industry. The Edinburgh-based Vittoria Group started out as…

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The Art of Plating by Adam Reid

Adam Reid is the acclaimed chef-patron of The French in the historic Midland Hotel in Manchester. Adam is no stranger to cooking beautifully presented plates of food. He cooked the…

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Advice from the experts: Securing the future

Food and beverage trends for 2020 and beyond by Sarah Edwards, director of trends at thefoodpeople Securing the future  After last year’s central theme of Revolution, 2020-21 are years of ‘Securing…

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Making Scottish school food healthier

School caterers in Scotland are gearing up for new school food regulations which come into effect this autumn. The new legislation will see more fruit and vegetables but less processed…

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Independents lead the way for growth

The British high street is evolving and independent restaurants are playing a key role in driving this transformation. FAST FACTS • Millennials spend an average of £1,519 eating out annually,…

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The green light for good hydration

An innovative nurse has created a simple solution to help ensure care home residents and vulnerable people in hospital are well hydrated. Naomi Campbell (above), an independent hydration care nurse…

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Melting Pot: Face Plant

There are many reasons why people choose not to eat meat – from love of animals to health and environmental issues. Whilst some people fully embrace a different way of…

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