Business & Industry

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

This year's race will feature teams from some of the country's top hotels and restaurants with runners of all abilities taking to the streets of London. Olympic hopeful, 400m hurdler Perri Shakes-Dray

The bacon, which is 25% lower in salt and more than 20% lower in fat than the industry average, was developed as part of a project match-funded by Scottish Enterprise.