Business & Industry

The awards, which give entrants the opportunity to celebrate and publicise their training initiatives, are open to businesses of all sizes, with separate categories for small, medium, large and macro

The competition is open to any member of the public who thinks they have what it takes to produce a pasta dish to impress Zilli and Prezzo executive chef, Paul Lewis. The prize up for grabs is a place

The competition, which is now in its 39th year, is open to all chefs over the age of 23 who work in any sector of the catering industry.

All sectors of the industry are gearing up for a week long carnival of fundraising activity (16-22 May) in support of Hospitality Action. This year the charity – which takes care of hospitality work

Toby Beevers, executive chef at The University of Chester, Mike Evans, a lecturer at Coleg Llandrillo Cymru, Rhos on Sea, Gareth Johns, co-owner of the Wynnstay Hotel, Machynlleth and Colin Gray, chef

The event provides an opportunity for teams of two to pitch their idea to a team of industry 'dragons'. The team with the best pitch wins a five day 'Kitchen and Restaurant Management in the 21st Cent

The shop has been established to support new product releases, enabling customers to browse through and order the latest equipment as soon as it becomes available.

Bob Cotton has now come to the end of the line as chairman of the National Skills Academy and, in view of the integration plans, David Fairhurst, chairman of People 1st, has been appointed executive c

The festival, which last year pulled in an estimated 75,000 visitors, will take place from Friday, August 26 to Monday, August 29.

Pancewicz was the overall winner of the coffee making competition which was held at the Illy training centre in the Business Design Centre last week. The competition was split into three categories: '