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The funding will support the creation of a student learning space housing the Department of Hospitality, Leisure and Tourism Management. It will include a student boardroom, areas for undertaking group-work, a 'learning-lounge', and café. Professor...

The forum (previously called conference and exhibition) has established itself as the essential training and development event for caterers in the care sector. It will help delegates to improve the catering provision they have responsibility for...

They will be asking chefs to demonstrate their passion for Italian cuisine by developing a mozzarella inspired recipe using Lactalis' leading brand of Galbani mozzarella. The judging panel, consisting of leading Craft Guild members and Valentina...

Fourteen chefs were honoured on the night, including the worthy recipient of the Craft Guild's Special Award, Philip Howard, one of the most respected chefs in the industry. Described as a "chef's chef", renowned for his distinctive modern French...

New for 2011 is the 'school bonus' - if 50 or more pupils enter the free prize draw the school will receive £100 worth of sports equipment. The promotion will run every school day from June 6th to December 16th 2011 and is open to pupils aged 12-18...

Westminster Kingsway College (WKC) students Eran Shina and John James-Meneses came second and third respectively, while in the junior contest the runner up was Rhys Kensell-Saer from the Crown Moran Hotel in London. Second prize was a Red Letter Day...

Simon is in charge of six staff serving around 500 customers a week. "Getting this promotion has been a massive highlight for me," said Simon. "Another proud moment was coming runner-up in the Sussex Young Chef of the Year 2010 competition. Next time...

It has been published to coincide with National Coeliac Awareness Week. The key change, after 1 January 2012, will be that the term 'gluten free' can only be used on foods that contain less than 20 parts of gluten in a million. Recent evidence has...

The packaging now uses 36.3% less material and creates an annual saving of 15.3 tonnes. The amount of product in each serving remains the same. The sachets in this new format, which will be available from June, follows a packaging renovation...

With 300 pubs to look after in his role, keeping ahead of the latest trends and finding time to come up with innovative and creative menu concepts and dishes for all occasions, means Corder understands all about the challenges facing publicans and...