Business & Industry

The team cooked up a storm in the regional heat to earn a place in the final at Hotelympia at Excel in London. In Master Chef style, the challenge was to produce a two-course meal for four people, usi

The website is an essential tool for all those serving Assured Quality beef and lamb to their customers. The new site, found at www.eblextrade.co.uk, offers recipe ideas, cutting specifications for be

Tom Lawson, Matt Headford and Camilla Dignan were judged best in class for their gold standard menu and skills at a live cook-off held at Hotelympia on 3 March. Coached by Mick Burke, catering lecture

Horizons values food and drink purchases made by the catering sector at £10.3bn, but is critical of the fact that many food and drink manufacturers are focussed almost entirely on the retail sector.

Class – PL17 Schwartz Flavour Pairing Challenge Sponsor – McCormick Gold 1st in Class – Ian Morgan Dan – Boniface – Cucina Gold – David Bittlestone Russell Temple – Craft Guild of Chefs

In November 2007, 3663 generated enough profit from its sales of One Water to install the first 3663 PlayPump at Tholo Primary School in the North West Province of South Africa.

Executive head chef Ian Morgan, Daniel Boniface, Cucina Group chef for Cambridge and Andrew Wilcock, head chef at Esher High School in Surrey, won golds at the Salon Culinaire. All three chefs are mem

The team won with their menu of canapés which included beetroot and vodka shots served with a glennans crisp, goat's cheese and sweet pepper spring roll.

Class – JPL4 UK Skills "Search for a Star" Waiting Sponsor – UK Skills Silver – Benjamin Hare – University College Birmingham Bronze – Andrew Clearly – The Ritz Hotel, London Merit – Wil

The competition is launched in association with the Institute of Hospitality and the Craft Guild of Chefs for chefs throughout the UK to design a three course gluten-free meal with a cook-off for the