Although the meaning of life may well be 42, you no doubt have other questions you’d like an answer to as well.

This is where we come in, as we’ve got none other than Tony Blair’s former spin doctor Alastair Campbell and Hell’s Kitchen star Marco Pierre White (MPW) on hand to answer your queries (alas not together).

Caterer editor Mark Lewis will be interviewing MPW at this year’s Chef Conference on 12 May at the InterContinental Park Lane So why not ask the legendary chef/restaurateur a question?

The person who sends in the best as judged by us will receive a free ticket to the 2008 Chef Conference, plus a place at the conference dinner - a package together worth £250.

Arena, now in its 25th year, has none other than Alastair Campbell lined up as its guest speaker at its annual lecture and dinner on 19 February.

Yes Tony Blair’s spin doctor in chief will be on hand to answer your questions and we’re giving you the opportunity to put your queries to Campbell and win one of five signed copies of his book: The Blair Years.

There’s questions a plenty surrounding the premature demise of Jamie Oliver backed business The Cock Inn.

Also in the headlines are the amount of calories in children’s meals at high street restaurants.

The Hotel & Catering Personnel & Training Association has a new leadership team and in-flight caterer Gate Gourmet a new executive chef.

Jamie Oliver associated restaurant Fifteen Cornwall got a battering over its eggs and boutique caterer Harbour & Jones poached a top Compass Group chef.

Carbon Bar in London’s West End got a radio broadcasting licence but the British Hospitality Association’s boss’s comments on UK workers were regarded by many as out of tune with the industry’s views as a whole.

High prices left a bitter taste in the mouth at the Orrey and we took a peak behind the scenes at Alain Ducasse at the Dorchester.

Punch Taverns and Enterprise Inns felt the pinch due to the smoking ban and falling consumer spending.

Marco Pierre White revealed plans for a new TV show and Hugh Fearnley-Whittingstall called on the industry to consider a switch to free-range poultry.