Contractors

Established in 2005 by the South Oxfordshire District Council in Wallingford, the annual award recognises businesses which have achieved high standards in food hygiene and followed industry good pract

Ian Morgan, who works for school catering firm Cucina, took the bronze medal with his dish of seared Scottish scallops, scallop cannelloni with buttered baby leeks, butternut squash puree and Parmesan

Val Carter, Aramark's corporate responsibility director, explained more: "Aramark's CR strategy is based on a deeper, broader and wider approach to positively impacting the workplace, marketplace, env

The new regulations, introduced by Health Ministers, are said to be so restrictive that the Welsh Assembly Government is being urged to rethink its whole approach to vending by a coalition of leading

The team of nutritionists and executive chefs, working with suppliers and the students, has developed recipes and menus that meet both the food based and nutrient standards and Chartw lls will continu

Eurest Services will also supply hospitality services to buildings that do not currently have formal catering facilities.

From 1st April 2009, Peyton and Byrne will manage the public catering including the upper ground floor café, first floor restaurant and terrace, a grab and go outlet on the Piazza and a take-out coff

'Back to Front' is the company's 'grow your own' approach to help chefs to go from back of house to front of house by developing their managerial skills and potential so that they can seize career pro

Aidan, currently the company's finance director, will replace Yann Coleou who will relinquish his position to focus exclusively on the integration of the recently acquired Radhakrishna Hospitality Ser

With a score of 71.1%, Sodexo ranked in the upper quartile of all organisations in the UK achieving the nationally recognised standard for service and business excellence in the hospitality industry t