Business & Industry

The event took place at Elior's state-of-the-art demo kitchen in Waterstone's Piccadilly and saw Elior chefs Chris O'Neill and Donald Marshall cook up dishes such as haloumi, couscous, tuna, parsley a

Mike Godwin, managing director, Mövenpick Ice Cream, said: "Our strong product portfolio has been specially developed to inspire chefs and caterers looking for only the best quality and taste, and we

Taking place at Westminster Kingsway College in London on Monday 15 November 2010, the challenge is open to young UK chefs who are keen to show off their culinary talents by designing a three-course g

With over 35 years of baking experience, erlenbacher produces over 16 million cakes each year and uses only natural ingredients without any additional preservatives, hydrogenated fats and oils, artifi

The show covers food & drink, equipment, interiors, exteriors & tableware plus technology. Toby Wand, group event director at Fresh RM, commented: "Hospitality's aim is to offer operators prac

This is the first apprenticeship competition of its kind designed by a local catering and support services company and is being backed by the Scottish Government's business to education programme.

The national challenge, which has been running since 1993, encourages teams to develop real life catering skills by focusing on accurate costing and sourcing local ingredients, and gives them the oppo

Through the collaboration, all DayMark UK customers will be able to access, free of charge, the first three levels of The Safer Food Systems training – enough for a caterer to make a start in implem

The deadline for entries, which celebrate and reward inspiring people, organisations and initiatives within the hospitality, leisure and tourism industry, is 30 September. Tickets have also gone on sa

The competition, which runs until November 28 2010, is open to chefs, sous chefs and Craft Guild members.