Business & Industry

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

This record number of pies will be competing for the title of Supreme Champion at the 4th annual British Pie Awards taking place tomorrow (Wednesday 25th April) in St.

But on a positive note, only a tiny minority (4%) had a negative outlook for the year ahead.

From over one hundred beef, lamb, mutton and veal burgers entered into the competition across two categories, 'Independent Retail Butcher or Caterer' and 'Manufacturer' A record 23 companies achieved

The event was staged in association with the Craft Guild of Chefs as part of Salon Culinaire at the recent Hotelympia event.

Launched by the Food and Drink Federation (FDF), this year's CPA's support FDF's focus on 'delivering sustainable growth', recognising organisations that are not only exceptional in terms of their bus

The idea of the Gluten-free Challenge is for people to shop, cook or eat out completely gluten-free for a week in order to experience what it is like to be diagnosed with coeliac disease and have to c