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At the London-based WTTC she works with governments and industry across the world, advising on policymaking and the development of planning frameworks for the long-term success of travel and tourism. Described as a keen promoter of public and private...

The O2 is one of the biggest arenas in Europe and organisers say it will lend itself perfectly to the opening and closing ceremonies for WorldSkills London 2011. A spokesman said: "The decision to use The O2 will enable WorldSkills London 2011 to...

Six finalists were given the task of cooking fillet of beef en croute a la Bistontine, a classic dish from the Escoffier era. They had two hours to complete the task in front of judges from the Roux family – Michel, Albert, Alain and Mihcel Roux...

Taking over the reins from Nick Vadis, Green, an award winning chef as well as general manager for Transport for London with contract catering giant Sodexo, said he was ready to take on the challenges that lie ahead. "Each previous chairman has...

A trial of the Provenance on a Plate guide has already generated increased sales of fresh, seasonal produce, has raised greater consumer awareness of local produce, and built stronger links with local food suppliers. Designed as a code of practice...

The contest, now heading into its fourth year, is the brainchild of chef patron Chris Galvin and general manager Fred Sirieix at Galvin at Windows. They felt it was time that bar staff, like chefs, received recognition for their hard work and...

The Agency also wants to see smaller single-portion sizes available in some of these foods, which contribute much of the saturated fat and calories in our diet. The Agency is encouraging the industry to reduce fats in biscuits, cakes, bun and...

The college has been educating its students on all aspects of wild Alaska seafood over the past months underscoring the quality, sustainability, and health benefits of this seafood and enthusing them to research, prepare and cook with the products...