Business & Industry

Wood is one of many colleagues in the hospitality industry to don her walking boots in March and take part in the seven day trek in aid of The Springboard Charity that helps young, unemployed and disa

The record breaking platter, weighing in at 1,122.5 kilograms, consisted of 139 different wedges: - from Gouda to Gruyere, from Camembert to Cheddar and there was a cheese from every country in Europe

The eight finalists are: Joshua Stringer, College of West Anglia Michelle Kleingeld, Salt Yard Restaurant Peio J.

Nine out of ten people questioned were able to name at least one Welsh food dish.

The competition, which launched for the first time last year, challenged student chefs to create recipes that showed Renaissance Mutton has a place on modern menus. The nine chefs are now preparing an

Singh will appear in the Natural Food Kitchen alongside Sara Berg, head chef of the Duke of Cambridge and co author of Geetie's cookbook "Recipes from the Duke of Cambridge", published last year.

To enter, teams are required to submit a paper detailing their own ideas for a contemporary and unique dining environment in which students will need to carefully consider the demands of today's diner

Helping to promote "living life on the wedge" in the UK, the campaign for 2010 – 2011 appeals to a younger age group (18-35).

The most recent award-winning chef to be confirmed is Aldo Zilli.

As part of his new position he will be heading up the newly formed Manitowoc Foodservice EMEA (Europe, Middle East, Asia) sales group.