Business & Industry

The study investigated the overall cost of making frozen versus 'fresh' dishes commonly served within pubs, restaurants and hotels.

ISS has started compensating for members of the 02 staff unable to fight their way through the snow.

The session will take place on 12 February from 9.45am to 2.30pm and will be held at Todiwala's Café Spice Namaste in London. Mike Berthet, director of M&J Seafood, will kick off with a brief on

The night of the 2 March will commence with a special drinks reception at 7pm, followed by a four course meal and beverages, with tickets at just £85 per person. Guests will indulge in an extensive G

It is the first research strategy that draws together the wide range of interests in food related matters and research funders.

Taking place on Tuesday 16 and Wednesday 17 March at the Bournemouth International Centre, the Cookery Theatre will be sponsored by Unilever Foodsolutions, makers of KNORR foods, and The Bournemouth a

This new contract with the UK's largest insurance group brings Compass' total revenue from new business to £260 million since the start of October 2009.

The Leamington-based company services more than 100 contracts around the UK and a number of its chefs recently did battle in the kitchen for a shot at winning one of the company's very own prestigious

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.