Business & Industry

The University Caterers Organisation (TUCO) joined forces with Unilever Foodsolutions , through its KNORR brand, to set up a competition, which enables higher education chefs to showcase their culinar

The college has been educating its students on all aspects of wild Alaska seafood over the past months underscoring the quality, sustainability, and health benefits of this seafood and enthusing them

At the London-based WTTC she works with governments and industry across the world, advising on policymaking and the development of planning frameworks for the long-term success of travel and tourism.

Some 52% of business decision makers in the hospitality sector said they are worried about rising energy prices and almost as many (49%) said they are worried about increasing levels of taxation.

Entitled 'Pork's ready when your customers are', the leaflet has been developed specifically to help chefs maximise their use of pork through effective 'mise en place'.

The only contract caterer to be listed, Brookwood ranked 54th in the list, up from the 81st position the company achieved in 2008 award. Among the reasons the company won its place is the effort inves

That's the view of a new report on the foodservice industry commissioned by EBLEX (The English Beef and Lamb Executive). The report reveals that it is those foodservice operators who have maintained

This event will see the culmination of a 12 month programme involving almost 8,000 12 – 16 year olds who have cooked their way through the four stages of FutureChef. A high profile panel of Judges,

Delegates have a choice of two dates for the half-day course which runs from 2.00pm – 5.30pm at the Premier Inn, London Kings Cross St Pancras on either Wednesday, 19th May or Tuesday, 15th June. Th

A major new report from YouGov SixthSense on the snacking habits of adults and children in the UK reveals that over half of adults in the UK (55%) snack on fresh fruit in between meals.