Business & Industry

To become Cordon Vert Chef of the Future, Ashley completed two stages. Firstly, he had to create a three course menu which was suitable for vegetarians or vegans.

Paul Simpson has been appointed as sales director and Damian Mills as head of operations. Simpson, newly appointed sales director, joined Aspall in 2010 as national account controller for take-home fo

The competition, launched this year to coincide with the 250th anniversary of the sandwich, was split into three regions, with winners in London, England and Wales and Scotland. A total of 60 sandwich

They were among students from six colleges who had made it through to the cook off at University College Birmingham on May 9, where each finalist or team of two were challenged to produce a starter an

The county heats of the competition, now in its 10th year, have now all taken place, with the final culinary battle set to take place on Tuesday, June 12 at Manchester College, Didsbury. The five fina

To become Cordon Vert Chef of the Future entrants must complete two stages. First they must create a three course menu which is suitable for vegetarians or vegans.

Their most recent Job Index indicates that the sector has experienced a sharp rise from 122 points in February to 157 points in March. These findings are supported by the latest study from the Recruit

The roundtable meeting was called by the Sustainable Restaurant Association and backed by Space Catering Equipment, whose managing director Mike Mellor highlighted the problems of 'green washing' in t

The team, which is coached by Mike Evans, a catering lecturer at Coleg Llandrillo Cymru, Rhos on Sea and Welsh National Culinary Team manager Graham Tinsley, executive chef at De Vere Carden Park near