Business & Industry

NCFE'S newly launched Level 2 Award in the Principles of Practical Food Safety for Catering and its Level 3 Award in the Principles of Practical Food Safety Supervision for Catering are designed to en

Chefs looking to take part in the challenge must be in full-time employment as a chef in Great Britain and be aged 22 or above but younger than 30 on 1 February 2010.

The equivalent of 265 million pints, 602 million shots of vodka or 286 million glasses of mulled wine will be guzzled on Christmas Day and work Christmas parties, with nearly half (47%) predicting the

Visit www.nestleprofessional.com and click on the Nestlé Toque d'Or link to download the application. All catering colleges in the UK are invited to enter one, or more, teams into the challenge. Pres

This year's theme is leadership and includes a mix of keynote speakers, networking events and development workshops.

The festival celebrates the region's finest food and drink producers & outlets, giving them the chance to sell their wares over three days in a market-like environment within the city's 1,000 year

The money is part of £20 million allocated so far will create 77 jobs and safeguard 507.

The final of Produced in Kent's prestigious Kent Young Chef Award took place last week.

Groves, former head chef at Dorset-based Branksome Beach restaurant and current sous chef at the London restaurant Launceston Place, will demonstrate his culinary expertise and passion for cooking to

Following three successful events in November, seven more will be held across the country in January 2010. Although the workshops are especially useful for small and medium enterprises (SMEs) who have