Business & Industry

The competition is divided into two elements – hot kitchen and cold buffet table – and Wales is one of 25 countries from around the globe taking part in the event. The Welsh chefs began in the hot

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.