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Wigan is home to food brand producers and suppliers such as national grocer supplier - Hitchen Foods, ready-to-eat salad suppliers - Hazeldene, vinegar producers - Ellsey's and food giant - Heinz. These businesses along with other members of the...

The 'innovative' creation materialised after six year old Max Sadiku purchased a copy of the latest Horrid Henry DVD, 'Ice Cream Dream' and won an in-pack competition to create a 'Special Flavour' of ice cream. Served in a giant Yorkshire pudding...

After that period, customers will be able to enjoy a V.A.T. tax break every Monday in January in the restaurants and from February onwards VAT will remain at 17.5%. Zilli commented on the freeze: "In the last few years customers have had a really...

Stewart Smallwood, regional director of Elior, will be joining other big industry names to take on the challenge, which takes place from 25 March to 3 April. All proceeds will be going to Springboard, which helps young, unemployed and disadvantaged...

Gill joins Hilton Strathclyde having previously held the position of executive sous chef for five years at the Crowne Plaza Hotel, Glasgow. In his new role he will be responsible for ensuring the smooth and effective running of the hotel's kitchen...

The screening, sponsored by Compass Group and CESA, will give visitors the chance to cheer on Hulstone, who has been strongly supported by the UK hospitality industry for this year's contest. Toby Wand, group event director at Fresh RM, said: "By...

The company says the new multi-million pound multi-temperature depot will act as a hub for the business' growing sales and distribution operation in the South East. The facility offers improved office and conference areas for the sales and customer...

The keen trekkers signed up to date include Tim Adams, 3663; Maria Bracken, Dewberry Redpoint; Harry Baird, Hit; training; Andrew Batchelor, Lancaster London; Martyn Bolton, Booker; Robbie Dickson, Compass; Krishnan Doyle, Core Recruitment; Rachel...

Organised by Brakes Group, the national event challenges teams of catering students to devise a three course meal for four covers at a cost of no more than £12 per head. The judging panel – which includes Mark Irish, head of business development...