Business & Industry

The chefs were treated to a local farm visit, presentations on Quality Assurance and the EBLEX Quality Standard Mark, a butchery master-class, and a cookery demonstration. Richard Taylor, third genera

Fairhurst, who is also chairman of People 1st, has set out to break down the gap between perception and reality and to promote and develop McDonald's progressive HR practices.

Recipes must be the entrants own creation, and must contain turkey as a main ingredient. To take part in the competition entrants can log onto www.britishturkey.co.uk to download an entry form. The wi

As part of the event a group of chefs were given the opportunity to experience firsthand the environment in which Cornish lamb is bred and reared, including a visit to the abattoir where the meat is f

Cucina, which now caters at 34 restaurants up and down the country, is serving fresh food to nearly 30,000 pupils.

Bell brings more than 30 years experience from Kraft to the role, including several senior management appointments culminating in five years as president where he was responsible for the group's choco

Murphy brings more than 21 years' experience to the role following various catering-based roles within the bar and restaurant industry and most recently was the area catering manager for Manchester Ci

Nico Simeone from the Balmoral Hotel, Edinburgh, beat five other finalists to claim the title.

The initiative involves Convert2Green collecting the waste oil from Authentic's Stockport based production site, and recycling it in to high quality bio-fuel, which reduces carbon emissions by up to 9

Vardy, who joins Lyons Seafoods from Bowes of Norfolk, where he was director of technical services, will sit on the board and report into managing director, Charles Dawson. Dawson said: "This new role