Practical Cookery For Level 2 NVQ and Apprenticeships: For NVQ and Apprenticeships - Hardcover

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Award-winning chef John Campbell has recently opened the fine dining restaurant 'John Campbell at Coworth Park' in partnership with the Dorchester Collection: it offers a bespoke dining experience with particular focus on local produce and a unique interpretation of classic dishes. Previously he was Executive Chef at the Vineyard at Stockcross, where he received many accolades including two Michelin stars and the Chef Award and Education and Training Award at the 2008 Cateys.

Professor David Foskett MBE CMA FIH is a best-selling author. He is Head of School at the London School of Hospitality and Tourism at the University of West London. He was awarded Catering Educator of the Year 2004 and, in 2008, received France's Agricultural Order of Merit for his work promoting French food and food education.

Neil Rippington is Dean of the College of Food at University College Birmingham. He has received awards for his part in developing the City & Guilds Diplomas in Professional Cookery, and is a consultant and principal examiner for the Hospitality Diploma for two major awarding bodies.

Patricia Paskins MHCIMA is a hospitality lecturer and Work-Based Learning Fellow at the London School of Hospitality and Tourism at the University of West London.

Gary Farrelly is a lecturer in culinary arts at the University of West London.