Business & Industry

Almost a third (32%) said that they were most likely to have seafood when eating out at a restaurant this summer. And almost a quarter (23%) said they would eat fish when at the seaside.

Manufacturers in the food and drink industry could be missing out on combined cost savings of as much as £160,000 every day by not maximising the potential of water efficiency.

The group's health & safety officer Karl Wilkinson went to the ceremony which was held last month at the Birmingham Metropole Hotel to accept the award on behalf of the group.

Teams of up to five people will compete in the contest judged by a range of professional chefs, including Antony Worrall Thompson, for the Championship title and a £500 or £1000 cash prize.

The lucky finalists are Colin Nicholson, Langass Lodge Hotel, The Milton Restaurant, Robbie Penman, Adam Smith College, Fraser Green, The Seafood Restaurant Gavin Fitzpatrick, Hilton, and Claire Gardn

The project, run by Quality Meat Scotland, the Scottish red meat industry development body, and part-funded by the Scottish Government, will initially focus on beef but the aim is to extend it to lamb

The event, held at The Waldorf in London and run by Springboard UK for The Savoy Society, was designed to select and match students with a mentor sourced from the prestigious Savoy Society.

The guide will help companies that, in the course of their business, manufacture or use materials and articles intended to come into contact with food.

SafetyNet provides its members with user-friendly, downloadable documentation, guidelines and procedures, all of which are easy to understand and easy to follow.

The full list of winners were announced by Professor Andrew Lockwood, Associate Dean & Forte Professor of Hospitality Management Surrey University, at the Institute of Hospitality's Annual lunch w