Business & Industry

Roux mentored a group of higher professional cookery and hospitality students to create a "rustic French lunch experience" last Friday. The students worked with Albert Roux and consultant chef Glen Wa

Two regional heats will be held on Thursday 10th March at Birmingham College of Food and Thames Valley University, Ealing.

Hosted by Stokes of Lincoln at the Drill Hall in Lincoln last week, 14 baristas from the region and beyond competed against each other to make the finest coffees.

Blanc and Loubet will be cooking a special menu and tickets are strictly limited.

Each team is challenged to cook a three-course meal for 80 people. Finland will cook a main course using Welsh Lamb on Tuesday, February 23.

A further 61% of respondents said they preferred to eat in places that are transparent about the ingredients they use; and 59% of those surveyed thought that knowing about the nutritional information

Debbie Walter, supply chain director, Aramark, said: "Our farmers use breeds specially selected for good ranging and hardiness. "We are delighted to be in a position to announce that all of our free-r

McFarlane joins DBC from Brakes, where he was the director of prime meats and in 10 years helped to drive sales up from £7m to £80m per annum. Previous to this, he worked for meat supplier Donald Ru

The research, which included 337 in-depth interviews with top food and beverage executives in January 2011, showed that although 40% of respondents consider the business climate to be positive, 41% vi

These include: Belfast Metropolitan College Blackpool & The Fylde College City of Bath College College of West Anglia Grimsby Institute of Further Education North Warwickshire College University C