Day: 16 February 2017

Have your say on GM food

By Pat Thomas, Founder/Director of Beyond GM.                                                                       We are seeking the views of chefs and the general public on GMOs in the restaurant food chain – and here is why. For many chefs and others in the foodservice industry, quality of ingredients – where they come from and the methods by which they are produced …

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Is it time to stop being chicken and try laying hen?

By Liam Kurzeja, Marketing Manager, RSPCA Assured If you caught Jamie and Jimmy’s Friday Night Feast on Channel 4 a couple of weeks ago, you will have heard their idea about high street chicken shops using meat from ex-laying hens – but how viable is this really?  And what are the opportunities for foodservice? But …

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