Business & Industry

The College has recognised and rewarded the time, money and dedication that ISS Eaton continues to offer its students, supporting the need for bespoke personal development in hospitality with passion

The contest, in association with the Craft Guild of Chefs, is challenging chefs to prepare, cook and present three portions each of a main course dish and dessert, using rice from the Tilda range. The

Three new teaching kitchens, equipped with the latest Siemens appliances, will enable the school to increase the choice of courses on offer and expand the number of students. Students are taught funda

Sampson impressed a panel of judges with his cooking and presentation skills as he served up his three-course dinner menu for four people in three hours. His starter was oak roasted smoked salmon souf

The title not only brings industry acclaim, but an automatic place in next year's heated final of the Essential Cuisine-sponsored North West Young Chef of the Year 2010. At Lancaster and Morecambe Col

Over 1200 business leaders and guests including keynote speaker Alistair Darling, The Chancellor of the Exchequer, attended the awards to celebrate the success of the UK's most innovative, ethical and

The awards were launched this year at the London Branch of the Institute of Hospitality Chairman's Ball in 'partnership' with learnpurple.

The winner will be revealed at an awards dinner at the institution on Monday, November 16, following a cook off in the university's Molteni kitchens. The finalists, who must be 23 years old or under o

After a recent takeover, the new identity will go live at the start of 2010 and will be communicated throughout all media in the run up to Hotelympia. Whilst the name of the global company will change

Hulstone was selected by the Academy of Culinary Arts following his performance in the recent Master of Culinary Arts final. His preparation begins this month when he visits six of Denmark's top resta