Business & Industry

Participants, who must be cooking in the UK and be between 22 and 30, must submit a recipe to serve four people using: one monkfish tail of between 1.2 – 1.4k weight, served either as a whole or in

Doyle and Ramsay will be joining 22 other colleagues from the hospitality sector to trek the Great Wall of China from 23 March to 3 April for Springboard, which helps young people, the unemployed and

This was the first time since 2003 that the UK was represented in the final of this prestigious event, and the team was supported by WKC students and staff who travelled to France especially for the e

Bull will focus his efforts on the Institute of Hospitality and will promote the value of the quality standard Hospitality Assured created by the Institute.

The biennial world contest held in Lyon saw Kofoed continuing his winning streak after taking the Bocuse d'Or Europe trophy last June.

The royal honour came after fourth year pupils Steven Dunbar, Kris Grant, Craig Milne, Callum Robertson, Louise Watson and Kimberley Webster won a nationwide competition as part of the 2010 British Fo

As well as being awarded overall regional winner, he also collected the prizes for Best Cappuccino, Best Espresso and Best Speciality Drink. During the heat, Corby was required to make four espressos,

Serving Up Sustainable Hospitality, a free "eco-workshop" organised by sustainable business experts from Middlesex University's Ecovate project, will be held on 3 February in Angel, north London. Ecov

This year's show, which was held at the NEC Birmingham from 24-26 January, played host to almost 60 competitions including 12 new classes for the Live Theatre and Salon Display. Here are the results,

Under the DS-gluten free brand, the new range, which will be launched at the Hospitality Show today (24 January), will comprise a selection of current bestselling DS-gluten free products which can eas