Business & Industry

Returning show highlights include the Keynote Theatre, Soil Association Organic Marketplace, Vegetarian Village, Fairtrade Trail, the Natural Beauty & Spa Pavilion and Theatre, and the New Product

Talented chefs have until 28 January to submit their recipes. A judging panel will then whittle down the entries to just three finalists who will receive a Baumatic oven of their choice.

There were two categories; Gluten-free Chef of the Year, for professional chefs and Up and Coming Gluten-free Chef of the Year, for catering students and under 23s. Michael McCamley from Northern Irel

His dish for the competition, which runs from November 20-24 2010, is a dessert of hazelnut crème brûlée, clementine jelly and butternut squash ice cream for four people.

He has spent his time this week working with catering students to prepare a Cumbrian-themed meal, including Silloth potted shrimp and Eden Valley lamb, and he has led a masterclass to teach local budd

Chefs can enter as many competition classes as they wish and entry forms can be downloaded via www.hotel-expo.co.uk.

The seminars will be staged during the three days of the show – aiming to give visitors the tools to succeed in the market place.

Catermasters announced last year that it was going to embark on a major fundraising initiative to bring its staff and customers even closer together through a raft of "fun and exciting" fundraising ac

Seasoned Events will donate £1 for every guest that attends a corporate Christmas Party at the Royal Courts of Justice.

Findings from the Grocery and Foodservice Wholesaling 2010 also found that cash and carry operators performed best, increasing sales by 6.1% to £10.3bn in 2009 - the fastest growth seen this decade,