Business & Industry

The competition is in its second year and has been organised as part of a wider package of measures designed to encourage greater domestic consumption of Scottish seafood. Chefs must submit recipes fo

Businesses within the M25 are eligible to apply for the fully funded training courses, which have been running since January and are only available until the end of March. The two courses – a level

The first stage of the 2010 Chef of the Future competition is to create a three course meal which is suitable for vegetarians.

Pavey was awarded the pie prize for his Wye Valley Pie, described as "heaven in a pie" by the judges.

The Awards, run by the National Apprenticeship Service (NAS) and sponsored by City & Guilds, celebrate the achievements of apprentices and the businesses that employ them. The regional Awards cere

Bunzl Catering Supplies' as part of its BeGreen policy aims to constantly source new ways to improve its performance.

The 15 budding chefs spent the morning in the kitchen at Wheelers learning how to prepare a range of dishes from the restaurant's à la carte menu from Pierre White and his team. An ex apprentice hims

Moon, who is also a chef tutor at Leeds City College, will be creating a three course meal using ingredients sourced entirely from the region. She said: "I have been sourcing my meat and vegetables fr

The event will be held on Wednesday 17th March 2010 in the David Douglas Room, Royal Botanic Garden, Edinburgh, 9.30am – 12 noon. Once the caterers have been appointed, the next stage of procurement

And that comes against a background of just over 7 in 10 people told YouGov in a poll commissioned by the Fairtrade Foundation saying they cut back on their personal budgets in some way as a result of