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"Employers should hold their nerve and focus on retaining talent and investing in the skills of their people. It is these people with their commitment, productivity and ability to add value who will ultimately keep individual businesses and the whole...

The new website (http://mentalhealthfoundation.mydish.co.uk) explains what foods are good for the brain and shows how to eat healthily on a budget. The site also allows members to share tips and swap recipes – and reveals why sitting down for a...

More than 10,000 companies in England have already undergone a Business Health Check since the service, which provides free personalised support and confidential advice, was launched in October. Each check, provided by the Government's Business Link...

The one letter that has been drawn to the Agency's attention demands payment of £1,000. A copy of the letter can be found at the link below. The Agency is warning food business operators that if they receive any such letters claiming to be from them...

Simon Hulstone, chef proprietor of the Michelin-starred Elephant Restaurant in Torquay, and this year's KNORR National Chef of the Year winner, qualified for the competition on July 1st, and will compete in the finals in Lyon from January 27-28 2009...

With champagne on arrival and a three-course meal, La Parade is often seen as one of the main highlights of the show. Sponsored by Delice de France, with equipment supplied by MKN and Hobart, La Parade des Chefs is one of the toughest team challenges...

Jane Jiggens, general manager of Alliance's East Anglian operation, was joined on the trip by Raymond McCully from the company's High Wycombe depot, Paul Shaw, Alliance's Crewe Transport Manager, as well as a personal friend, Rosie Williams. The...

Titled 'Indian Summer', the book is the beginning of a new line of cookery books from Cyrus. Throughout the book there are recipes that have been developed and changed throughout history and some that have been invented by Cyrus himself. The chef...

Compiled by the Institute of Hospitality and the British Hospitality Association, the free seminar programme will see Dawson discuss ways to save all forms of energy in organisations, and Sharp, who will look at how clever use of seasonal menus can...

Everything else will remain the same, with the same workforce producing the full range of frozen breads from the same modern premises in Milton Keynes. Nor will there be any changes to the recipes or specifications of any of the company's products...