Business & Industry

The deal for Compass Group's B&I division builds on a successful business relationship providing catering to two of its sites.

Based in the UK, but with workforce of 50,000 worldwide and annual revenue of £1.9 million, Interserve supplies advice, design, construction, equipment and FM services. Guy Bruce, Strategic Director,

They include The Ritz sous chef Adam Smith; Adam Bennett, head chef at the Michelin starred Simpson's Restaurant in Birmingham; and Martin Hollis, resort head chef at Gleneagles Hotel in Perthshire.

The Government's Red Tape Challenge website will publish today with all of the existing legislation relating to the food, drink and hospitality industry plus general laws relating to employment, envir

Ramon Pajares, the new chairman of the Savoy Educational Trust talked about the great work the independent charitable trust has done over the past 50 years, highlighting how important it was to suppor

The awards, which give entrants the opportunity to celebrate and publicise their training initiatives, are open to businesses of all sizes, with separate categories for small, medium, large and macro

The competition is open to any member of the public who thinks they have what it takes to produce a pasta dish to impress Zilli and Prezzo executive chef, Paul Lewis. The prize up for grabs is a place

The competition, which is now in its 39th year, is open to all chefs over the age of 23 who work in any sector of the catering industry.

All sectors of the industry are gearing up for a week long carnival of fundraising activity (16-22 May) in support of Hospitality Action. This year the charity – which takes care of hospitality work

Toby Beevers, executive chef at The University of Chester, Mike Evans, a lecturer at Coleg Llandrillo Cymru, Rhos on Sea, Gareth Johns, co-owner of the Wynnstay Hotel, Machynlleth and Colin Gray, chef