News index

CHEF BACKS PIG FARMERS

Thursday, May 08, 2008

More than £250 raised by one chef has confirmed the popularity of pork, as well as the increasing support for the country’s pig farmers. more...

TEN NEW PORK RECIPES FROM BPEX FOR SCHOOL CATERERS

Tuesday, May 06, 2008

New nutritional standards for school meals come into effect from September 2008 as part of recent Government initiatives to improve the health of children through their diet. more...

BRITISH SAUSAGE WEEK 2008 DATES ANNOUNCED

Wednesday, April 30, 2008

British Sausage Week, the annual celebration of the great British banger, returns for its 11th year in 2008 running from 3 to 9 November. more...

If you’re one of the many chefs who are re-discovering the value and versatility pork has to offer, then a leaflet designed to help promote and sell this profit-rich red meat is for you!

With its popularity among chefs and diners increasing all the time, ‘Foodservice Guide to Selling Pork on the Menu’ has been produced by BPEX Ltd specifically to help chefs and caterers realise the potential that pork has to offer their business, including tips on how best to present pork on menus and specials boards. more...

A NATION OF SAUSAGE LOVERS!

Thursday, April 10, 2008

Sausages are riding high at the top of the charts according to the results of a nationwide survey of branded chain operators’ menus1. more...

GRIMSBY BUTCHER TAKES THE TITLE

Wednesday, March 19, 2008

Grimsby-based butchers John Pettit & Sons Ltd beat stiff competition from seventeen other finalists to win the prestigious title of the British Pig Executive (BPEX) Foodservice Pork Product of the Year 2008. more...

SPICE UP YOUR MENU WITH FIVE NEW FANTASTIC PORK FOREQUARTER RECIPES

Wednesday, February 27, 2008

The foodservice sector is under increasing pressure from the fastest rate of food inflation since records began. more...

YORKSHIRE SCHOOL ENJOYS BRITISH SAUSAGE WEEK NATIONAL COMPETITION WINNER PICKED FROM OVER 20,000 ENTRIES

Wednesday, January 30, 2008

A sausage-loving pupil from Billingham, Stockton-on-Tees has won first prize in a national sausage competition for primary schools. more...

NEW YEAR NEW MENU: DELICIOUS NEW PORK AND CIDER RECIPES FROM BPEX

Monday, January 28, 2008

Pork and apple sauce may be a classic combination, but four brand new cider-based pork recipes are sure to appeal to customers looking for tasty dishes this spring. more...

DEFINITIVE CHEFS’ GUIDE TO PORK NOW ON-LINE!

Wednesday, January 23, 2008

Everything chefs need to know about sourcing and serving quality pork is now available online, at www. more...

SAUSAGES COME FROM PIGS!

Friday, January 11, 2008

NEW EDUCATIONAL DVD FOR SCHOOL MEAL PROVIDERS

Sausages come from pigs! That may be clear to most adults but not so for young children. more...

‘REDUCED SALT PORK SAUSAGE’ WINS TOP INDUSTRY ACCOLADE

Wednesday, October 18, 2006

The Country Butcher from Gloucestershire beat stiff competition to win the prestigious title of Foodservice Sausage of the Year 2006 with their ‘Reduced Salt Pork Sausage’. more...

CALLING ALL SAUSAGE-MAKERS!

Wednesday, August 09, 2006

HAVE you got a fantastic sausage? Do you reckon it could win prizes? Then the British Pig Executive (BPEX) wants to hear from you. more...

RARE CHANCE TO LEARN ABOUT MEAT

Tuesday, August 08, 2006

The more a chef knows about meat the better the dishes he can turn out and the happier his customers are. more...

PubChef Live - PUTTING PORK HIGHER ON THE MENU

Tuesday, July 18, 2006

The versatility and value of pork were highlighted during a Pub Chef live event, sponsored by the British Pig Executive (BPEX) in cooperation with Pub Chef Magazine. more...

Bringing Home the Bacon

Monday, July 10, 2006

More than 350 chefs were given an insight into curing bacon and ham in a presentation by the British Pig Executive (BPEX) . more...

A TASTE OF THE ORIENT

Wednesday, April 26, 2006

Pork has long been a favourite on the menu at Chinese restaurants but now the British Pig Executive has come up with a plan to make it even better. more...

GET YOUR PORK UP TO SPEC

Friday, January 06, 2006

Good food needs good ingredients and a range of useful tips on sourcing top quality pork has been produced for chefs and butchers on CD ROM by theBritish Pig Executive (BPEX). more...

CHAMPION SAUSAGE MAKER CROWNED

Wednesday, October 05, 2005

A Staffordshire catering butcher was yesterday voted by his rivals from around the UK as the 'Overall Winner - BPEX (British Pig Executive) Foodservice Sausage of the Year Competition 2005'. more...

NEW BEER WITH PORK RECIPES

Monday, February 28, 2005

With a growing interest in using 'Beer as an ingredient' BPEX have created a set of eight recipes for Caterers to add value to any menu. more...

WINNER ANNOUNCED FOR MLC ‘CARE COOK OF THE YEAR 2004’ COMPETITION

Thursday, March 18, 2004

A chef from Littlehampton in West Sussex has won the fifth annual Care Cook of the Year competition, which took place at the Meat and Livestock Commission’s (MLC) headquarters in Milton Keynes this week. more...

FOOD AND DRINK EXPO WINNERS ANNOUNCED

Wednesday, March 17, 2004

Winners have been announced in the four categories of the Chef of the Year competition which took place, at the NEC in Birmingham, this week. more...

BEEF UP YOUR ST. GEORGE’S DAY WITH CHARITY CAMPAIGN

Tuesday, March 16, 2004

Caterers can celebrate St. more...

REGIONAL BUTCHERS ARE SUPREME WITH SAUSAGES

Thursday, February 26, 2004

The Supreme Sausage Champion award in the inaugural Southern and Eastern Meat Products Awards has been won by sausage producer Andrew Gleed of Procter’s Speciality Sausages, Ipswich, with his Traditional Pork Sausage. more...

CIVIC CHEF FINALISTS ANNOUNCED

Tuesday, February 24, 2004

Eight local authority caterers have been chosen to battle it out to win the coveted title of ‘Civic Host of the Year’ for 2004. more...

FINALISTS ANNOUNCED FOR MLC CARE COOK OF THE YEAR

Friday, February 06, 2004

Six chefs from around the country have reached the final of the fifth annual Care Cook of the Year competition, taking place at the Meat and Livestock Commission’s (MLC) headquarters in Milton Keynes on 17th March 2004. more...

Economics Services Keeps Caterers Informed

Thursday, January 29, 2004

Latest information on meat prices and sales trends in the out-of-home market is now available to the catering industry via the Meat and Livestock Commission’s (MLC) economics website, www. more...

Pork College Presentations

Monday, January 26, 2004

A team of experts are touring the country’s colleges to demonstrate to catering students the versatility of pork and provide them with valuable cooking tips. more...

Increasing Pork Potential at Hotelympia

Tuesday, January 20, 2004

Visitors to the British Pig Executive (BPEX) stand at this year’s Hotelympia will be able to enjoy interactive butchery and cookery demonstrations designed to help caterers maximise their profit potential from pork. more...

Supplying the Caterer Successfully: New Guide for Butchers

Friday, January 16, 2004

A new guide to help retail butchers expand their business into the catering market has been developed. more...

MLC Support for Sustainable Procurement In the Public Sector

Monday, December 08, 2003

Download PDF (link at bottom of page)

The Meat and Livestock Commission (MLC) has developed a guide to help level the playing field for the UK’s small and medium sized red meat producers wanting to bid for public sector contracts. more...

Schools Encouraged to Serve More Locally Sourced Beef

Friday, November 21, 2003

Schools are being encouraged to support the local economy by using local produce, as part of a wider campaign to promote the use of beef in school menus. more...

Sausage Success for Avenance

Thursday, November 20, 2003

The sixth annual British Sausage Appreciation Week (29th October – 5th November) was the most successful ever, with sausage sales soaring for hundreds of caterers around the country. more...

Launch of Exclusive Red Meat Guide for Caterers

Friday, November 14, 2003

An exclusive book has been launched by the Meat and Livestock Commission (MLC) to provide caterers with an in-depth guide to the preparation and cooking of red meat. more...

Catering Sausage of the Year Announced

Thursday, October 23, 2003

The winner of the first ever British Pork Catering Sausage of the Year award is Charles Clewlow of Clewlow’s Butchers, from Nantwich, Cheshire. more...

Eating Out? Ask Where Your Steak's From!

Monday, October 20, 2003

Gordon Ramsay launches new campaign for people eating out to be told where the meat on the menu at their restaurant, pub, canteen or fast food outlet is from

GORDON Ramsay today launches a new industry initiative designed to ensure consumers get more information about the origin of the meat they eat when they dine out. more...

Olympic Athlete Promotes Balanced School Meals

Thursday, October 16, 2003

To celebrate the tenth National School Meals Week, Olympic gold medalist Dr. more...

Best Breakfasts In the Heart of England

Thursday, October 16, 2003

A Shropshire Bed & Breakfast has won a Heart of England Food and Drink Award in recognition of the quality of the breakfasts it provides. more...

Get Customers to 'Tuck-in' To English Quality Beef and Lamb

Wednesday, October 15, 2003

Now the autumn chill has taken hold, its time for caterers to add warming and flavoursome lamb and beef dishes to their menus with the aid of some new stylish autumn recipe leaflets developed by the English Beef and Lamb Executive (EBLEX). more...

New Pork Snacks Recipes for Caterers

Tuesday, October 07, 2003

Caterers and manufacturers can cash in on growing snack trends with a new pork recipe booklet produced by the British Pig Executive (BPEX). more...

Hotel Group Drives Consistency With Quality English Beef

Monday, October 06, 2003

A leading hotel Group has announced that it will use only quality English beef in future in its 56-strong chain, in a move to ensure consistency and quality throughout its estate. more...

Make Your Profits Sizzle During Sausage Week!

Thursday, September 25, 2003

Caterers should make sure they add sausage dishes to their menus in time for British Sausage Appreciation Week to ensure pre-Bonfire Night celebrations go with a bang. more...

White Rose Awards Winners Announced

Wednesday, September 24, 2003

24th September 2003

The winners of this year’s prestigious ‘Local Food and Drink in Tourism’ award, were announced as Darlington B&B owners, Heather and David Armstrong of Clowbeck Hotel, at the White Rose Awards ceremony held at Leeds United Football Club. more...

Christmas Beef Recipes for Caterers

Tuesday, September 16, 2003

BEEF up the festive season with some great new recipes from the
Meat and Livestock Commission (MLC). more...

Tremendous Opportunity for Butchers in Lucrative Foodservice Market

Tuesday, September 16, 2003

A survey of over 1,100 high street retail butchers across the UK has revealed a great opportunity for developing foodservice business. more...

Search for Civic Chef of the Year begins

Thursday, August 28, 2003

Have you got what it takes to lift one of the top awards on offer to chefs around the country? If you are a talented, forward-looking local authority chef with the ability to produce something eye-catching, tasty and economical, you could be in with a chance. more...

Challenge to Find Care Cook of the Year 2004

Wednesday, August 20, 2003

Entry forms are now available for the sixth ‘Care Cook of the Year’ competition, sponsored by the Meat and Livestock Commission (MLC). more...

English Beef and Lamb Kits are a Big Hit With Caterers

Thursday, August 14, 2003

Special point-of-sale kits promoting English beef and lamb are proving a great success with caterers. more...

Growing Consumer Concern on Labelling of Meat Origin in Foodservice

Tuesday, July 01, 2003

Restauranteurs are being urged to adopt a voluntary scheme to inform customers of the country of origin of the meat they serve. more...

Cambridgeshire School Wins Food Challenge Competition

Tuesday, June 17, 2003

Comberton Village College near Cambridge, has won the cook-off final of the British Meat Schools Food Challenge competition. more...

Ready Steady Cook Chefs to Promote Local Sourcing

Friday, June 13, 2003

This year the East of England Country Show food hall will feature celebrity chefs, Phil Vickery and James Martin, (from the popular Ready Steady Cook series), who will be demonstrating their cooking skills to visitors, using a wide variety of the fresh local produce on display. more...

Huge Demand for Promotional Kits for Pubs

Thursday, June 12, 2003

Publicans across the country are taking advantage of the warm weather and ordering free point-of-sale merchandising kits to promote barbecue events this summer. more...

Free Beef Nutritional Information Kit for Schools

Tuesday, June 03, 2003

Over 1,000 information kits have been produced for schools, throughout England and Wales as part of a national campaign launched today, to promote the use of beef in school menus. more...

New Support for Independent Butchers

Thursday, May 08, 2003

Special point-of-sale kits have been developed for pubs and restaurants which buy English beef and lamb. more...

Free Posters for National Schools Meals Week

Wednesday, April 30, 2003

To coincide with National School Meals Week (13th - 17th October 2003), British Meat Foodservice is offering a free poster featuring Olympic Gold Medal winner, Stephanie Cook, to school meal providers. more...

New Rare Breeds Brochure For Caterers

Tuesday, April 29, 2003

‘An abundance of Rare Ideas’ is the latest addition to British Meat Foodservice’s series of free recipe booklets for caterers. more...

Schools to Take On Sausage Challenge

Monday, April 28, 2003

Schoolchildren and caterers are being challenged to devise new and exciting sausage recipes in a series of competitions to celebrate British Sausage Appreciation Week from 30th October to 5th November 2003. more...

Free Barbecue Kits for Pub Caterers

Friday, April 25, 2003

To celebrate this year’s National BBQ Week (19 – 26th May) British Meat Foodservice is launching a special barbecue kit to help pubs boost their summer profits. more...

Added Value Pork Potential

Thursday, April 24, 2003

There is enormous potential for added value pork dishes featuring different cuts, sauces and other accompaniments in the foodservice and retail markets says the Meat and Livestock Commission (MLC). more...

New Added Value Pork Cuts For Caterers

Wednesday, April 23, 2003

Two new bone-in pork cuts have been developed to help caterers maximise use of the pork carcase. more...

Rotisserie Cooking With Red Meat - Profit on a Plate

Tuesday, April 15, 2003

Red meat cooked on a rotisserie offers a greater yield than poultry, with less plate wastage, and provides an ideal way for caterers to improve profit margins, according to research carried out by British Meat Foodservice. more...

Schoolgirl Wins Lunch Date With HollyOaks Chef

Tuesday, April 15, 2003

Black Country Schoolgirl, Emily, 15 was overjoyed to win a lunch date with Nick Pickard, alias Tony the chef from the popular Channel 4 series, Hollyoaks, courtesy of an exclusive schools promotion organised by British Meat Foodservice. more...

Beef on the Bone Again a Popular Choice

Monday, April 07, 2003

Beef on the bone is making a steady comeback after the ban was lifted at the end of 1999 according to an industry-wide survey, commissioned by British Meat Foodservice. more...

British Meat Chef of the Year Overall Winner Announced

Wednesday, April 02, 2003

Dennis Mwakulua, director’s head chef for Avenance has won the prestigious British Meat Chef of the Year title for 2003. more...

British Meat Foodservice Reveals Growth in Popularity of Red Meat

Tuesday, March 18, 2003

Prime red meat is growing in popularity, according to a recent survey of meat purchasing habits in the foodservice sector, commissioned by British Meat Foodservice. more...

British Meat Contract Catering Chef of the Year

Monday, March 17, 2003

Dennis Mwakulua, directors’ head chef for Avenance at Mayer Brown Rowe and Maw has been named British Meat Contract Catering Chef of the Year 2003 for his ‘Roast Belly of Norfolk Pork, Tamarind Glazed with Kachumbari Salad’. more...

Survey Reveals Opportunity In Teen Market For School And College Caterers

Thursday, March 13, 2003

British Meat Foodservice is encouraging school and college caterers to re-assess the type of food that they are offering to young people, after a recent survey revealed a shift in teenage food trends towards snacks and fast food, rather than eating full meals during the daytime. more...

British Meat Public Sector Chef of the Year

Tuesday, March 11, 2003

Robert Strachan, a chef at Southampton General Hospital has been named British Meat Public Sector Chef of the Year 2003 for his ‘Pork and Leek Crumble with Mustard Mash and Fresh Steamed Vegetables’. more...

British Meat Development Chef of the Year

Thursday, February 20, 2003

Steve Love, a business development chef for Nestlé UK Ltd in Rugby, has been named British Meat Development Chef of the Year 2003. more...

British Meat Hotel/Restaurant Chef of the Year

Monday, February 10, 2003

Marc Wilkinson from the Pennyhill Park Hotel in Surrey has been named British Meat Hotel and Restaurant Chef of the Year 2003 for the second year in a row. more...

British Meat Student Chef Of The Year

Monday, February 03, 2003

Andrew Lester, 16, trainee chef from the Academy Restaurant at Percy’s Country Hotel in Devon has been named British Meat Student Chef of the Year 2003 for his ‘Roast Loin of Home Reared lamb with Lavender and Sweet Marjoram, Thyme and Broad Bean Mash, Choggia Barbietola Beetroot and Perpetual Spinach’. more...

British Meat International Chef Of The Year

Monday, January 20, 2003

Graham Harris, Head Chef at Belgo Nord, London has been named British Meat International Chef of the Year 2003 for his ‘Assiette of Pig’s Head with Asian Influences’. more...

British Meat Pub Chef of the Year

Wednesday, January 15, 2003

Anthony Williams, Head Chef at the Williams Arms, Devon has been named British Meat Pub Chef of the Year 2003 for his ‘Wet Roasted Black Pudding Stuffed Belly Pork Devonshire Style’. more...

British Meat Chef of the Year Competition Reaches Cook-off Finals

Thursday, January 09, 2003

Forty one chefs from across the UK foodservice industry have made it through the preliminary stage of the British Meat Chef of the Year Competition 2003, to take part in the ‘cook-off’ finals. more...

Getting The Balance Right Poster A Success for British Meat

Thursday, January 09, 2003

British Meat Foodservice’s ‘Getting the Balance Right’ poster for school pupils has proved a huge hit. more...

British Meat Foodservice Launches New Five-A-Day Logo

Tuesday, January 07, 2003

British Meat Foodservice has launched a new logo to back the current ‘Five-a-Day’ initiative, which encourages adults and children to ensure that they are eating at least five portions of fruit and vegetables per day, as part of a healthy balanced diet. more...

Welsh Beef Gains PGI Status

Monday, January 06, 2003

‘Welsh beef’ has been approved under the EU’s Protected Geographical Indication (PGI) scheme, which recognises that beef carrying this name complies with a geographically-linked quality specification. more...

British Sausage Appreciation Week a Hit with Schoolchildren

Tuesday, November 12, 2002

British Sausage Appreciation Week proved a huge success for British Meat Foodservice with hundreds of school children across the country sampling British bangers on their school menu. more...

Norfolk Cook Wins British Meat Sausage Competition

Friday, November 01, 2002

Pamela Allison, a cook at the National Trust’s Blickling Hall, Norfolk has won the British Meat sponsored National Trust Sausage Competition 2002. more...

Industry Consulted on Menu Transparency Code of Practise at British Meat Foodservice Summit

Thursday, October 31, 2002

A consultation paper setting out the proposed form of a new Code of Practice on origin of meat labelling in the foodservice industry, was today launched at the British Meat Foodservice Summit, held at the Queen Elizabeth II Conference Centre in Westminster. more...