Business & Industry

Wilson, who works for Sodexo Education, as executive head chef at Wellington College in Berkshire, competed against chefs from MSC certified restaurants and caterers across the UK to create "an innova

Raymond Blanc OBE, ambassador for the Sustainable Fish City campaign, welcomed 100 guests to Fishmongers' Hall, by London Bridge and the River Thames.

First prize is a week's family holiday in Cornwall and the winning child's school will win £100 worth of book vouchers. With the theme 'Going for Gold', young cooks are asked to create a winning two

A total of 3% (approximately 1.8m) of adults actively identify themselves as vegetarians. The Vegetarian Society suggests that the amount of "occasional veggies" or "meat reducers" – diners opting f

Chefs now have until 12 noon on that day to enter the contest. Entrants must be in full time employment as a chef in the UK and be aged between 22 and 30.

For example, shoulder or collar steaks are ideal alternatives for mixed grills, while traditional dishes such as faggots and terrines using offal and pig's head generate excellent returns. BPEX foodse

The Ark for Business is a branch of industry charity Hospitality Action.

Pierre White showcased his skills at the Sinah Warren Hotel on Hayling Island.

Turner is also working with the charity to show the industry how simple and effective it is to encourage large numbers of people to learn first aid, so they can be the difference between life and deat

To take part, chefs can email their entries to butty@vegsoc.org or post: to the Big Veggie Breakfast Butty Challenge, Parkdale, Dunham Rd, Altrincham, WA14 4QG. Liz O'Neill, head of communications at