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Nearly a decade after the national minimum wage (NMW) was introduced on 1 April 1999, the TUC has calculated that at least 1.5 million workers are not receiving NMW by what they call 'dishonest employers'. TUC General Secretary Brendan Barber said:...

Joining Hix was butcher David Lidgate, who began by stressing the importance of knowing the land that the animal was reared on. He then introduced Tony and Angela Davies, farmers who rear sheep on their 1,700 acre open moorland, high altitude farm in...

The 'Business Doctor' programme, launched by GO Group, aims to aid ailing Hotel and Restaurant businesses with a range of training and advisory services, focusing on nurturing business start-up, supporting business growth and encouraging innovation...

The restaurant is one of the 17 new recipients of the award in the 2009 list and is one of only three from outside London. Giovanna Grossi, the AA's hotel services group area manager, said: "Restaurants serving food of a three-rosette standard are...

Burr's winning recipe using British produce consisted of roast saddle of venison served with a stilton flavoured potato bake, lightly spiced red cabbage with a port and wine jus, made with Heinz Traditional Ready to Use Classic Red Wine sauce. Two...

Under the new European Union regulations, only foods that contain less than 20 parts of gluten in a million will be allowed to use the term 'gluten-free' on their packaging. Recent evidence has shown that this extremely low level offers better...

The Vegetarian Chefs of the Future Contest is open to all chefs, vegetarians and non-vegetarians alike. It will culminate in the finalists' live cook off with two winners being named Vegetarian Chefs of the Future 2009. Each winner will receive a...

Sean McNulty, from Radbrook College in Shrewsbury scooped gold in the 'A passion to inspire: The Creative Challenge', beating contestants from contract caterer Vacherin. Juan Sanchez, from Thames Valley University in London took home bronze for the...