Business & Industry

Judges said Stordy, who has been a chef lecturer for 17 years, had clearly put a lot of thought and work into his creation, which included meat glazed potatoes, minted broad bean puree and port jus. M

Visitors will have the chance to sample more than 450 British and Irish cheeses, along with Welsh food and drink in the Taste of Wales Market.

Hot and cold food including local oysters, fresh fish, orchard fruit, vegetables and country produce will be available for the three days together with local beers and Kent wine in the food marquee. T

In a survey of 25,000 households, TNS market penetration figures found that consumers are spending more on Fairtrade products, as the average weight of purchase grew over the last year by 5.5% from £

Under the agreement, Accent Catering will provide a range of services for 450 employees as well as any hospitality requirements for visitors to the sites. Accent Catering will manage and operate an al

Michael Barrett has joined as sales and marketing director with effect from Monday 21st September and joins DBC from Crown Crest, meanwhile Sue Cronin-Jones arrived as buying director on Monday 21st S

The winner will also be rewarded with a trophy and the coveted title.

McCarthy has considerable experience in the hospitality sector and is a specialist in hospitality real estate, turnaround and development. He has spent the last number of years working on projects in

Meanwhile Simon Herrick will join the Board, at a date to be agreed, as group finance director. Herrick is currently finance director of Kesa Electricals plc.

The winner of the southern regional chef final, held at Thames Valley University, Ealing was Shaun Dickens, L'Ortolan restaurant, Reading.