CHAPTER ONE GENERAL PRINCIPLES OF FOOD LAW Introduction This chapter will consider some of the general principles of food law including how food is regulated at European Union level and at national level along with some of the main concepts set out in Regulation (EC) No 178/2002 (the General Food […]
CHAPTER ONE INTRODUCTION: A BRIEF HISTORY OF FINANCIAL SERVICES Before 2001 Financial services regulation had an epoch defining moment in 2000 when the Financial Services and Markets Act 2000 (“FSMA”) was passed. This swept away the previous regime of self-regulation of the industry by the various Self Regulatory Organisations (“SROs”), […]
CHAPTER TWO THE ANATOMY OF MEDIATION 2.01 What follows in this chapter is a general outline of the path normally taken in mediation but it must be remembered that firstly, the parties are in charge of the process, so they can change it to suit their needs, and secondly, flexibility […]
CHAPTER TWO ESTIMATES Introduction 2.1. A client who instructs a solicitor in a contentious matter will always want to know two things at the outset; what the merits are and what the cost will be. In non-contentious matters the client will similarly be concerned as to the costs of the […]
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