Sodexo will introduce its new ‘Vive!’ steam-cooked meals on several wards as well as a new jungle themed children’s menu and service trolleys.
The one day course, which takes place at Carpigiani’s Development Kitchen in Park Royal, London, takes an in-depth look into the production of artisan gelato.
Finalists were challenged on food combinations and customer service.
Ingram will oversee operations throughout the North of England and Scotland, a region that includes over 100 units.
The final, which took place yesterday at Unilever House, challenged six finalists to prepare their own take on afternoon tea, creating 12 bitesize portions of a scone filled with homemade jam, a
Last week at the Business Design Centre lunch! welcomed 6,204 buyers and decision makers, making it the event’s biggest show yet.
Helen McCarthy, group retail & catering general manager at The Aspinall Foundation, which operates the park, said: “From a customer attraction point of view it’s been excellent.
The competition, organised as part of PEI International Shellfish Festival, consisted of a head-to-head elimination-style cooking challenge between 12 top chefs from Canada, USA, UK and France.
On average, British employees are earning 18% more than those from other EU countries and 20% more than people from non-EU countries.
Paul Salisbury, managing director at Eden, said: “We embrace the importance of children understanding where their food comes from, how to grow their own produce, how to make healthy choices and h