Contractors

The five-year contract, which has a further two-year extension option, will see Lindley work with the League 1 club to develop a new hospitality-focused website as part of a package of sales and marke

St Paul's is leading the charge for good food in the capital: as well as free-range eggs and a commitment to using local and seasonal supplies, caterer Harbour & Jones has worked with the Marine C

The SRA was launched in March 2010 to help the UK hospitality industry become global leaders in sustainable eating.

The food and facilities management company is offering eggs, salmon, chicken and pork from Freedom Food approved farms at nearly 1,000 of its sites across the UK, including schools, hospitals, local a

Chef manager, Tom Ellison, from Stone Street in Reading, accepted the award on behalf of his team of eight who look after the catering needs of 450 people on site.

This will involve the active promotion of sustainable fish, by getting certified to sell Marine Stewardship Council certified fish and options to move away from over utilised species such as fresh cod

The annual fundraiser was held in aid of The Myton Hospices - a group of three hospices that each provide specialist palliative care of the highest quality for terminally ill adult patients in Warwick

Mark Philpott, Clive Hetherington and Hamish Thorn all three made it to Brighton in just under five hours in time for tea and cake.

The five year £10.3 million contract will see the caterers taking the leading role in promoting and expanding usage of the multi-function site which was established in 1991 as a joint venture between

This move has come about after successfully delivering this service at last year's Open at St Andrews. Prestige Scotland will take 30 managers and 35 chefs for the event, which runs from July 10 to 17