Held to celebrate dedication, innovation and support within the hospitality industry, the event brought together some of the most respected figures in the UK culinary scene.

The event was attended by Master of the Royal Household and Craft Guild of Chef’s President Vice Admiral Sir Tony Johnstone-Burt, KCVO, CB, OBE, DL. 

The Craft Guild of Chefs was established in 1885 under its former name of the Cookery and Food Association. It has developed into the leading chefs’ association in the UK and has many members worldwide.

Among the most heartwarming moments was the presentation of ten Rising Stars Awards, celebrating the future of British cuisine. Young chefs including Megan Jenkins, Louie McDonald, Amy Duthie, Jude Bell, Alessio Sneider, Jonny Smith, Keira Carolan, Rosie Welsh, Amber Rissmann and Irene Mago were commended for their outstanding achievements and potential.

Nominated by respected industry leaders including Steve Munkley, Andy Aston and David Mulcahy, these young professionals were praised not only for their skills but also for their humility and eagerness to learn.

In recognition of outstanding support from outside the Guild, Diplomas for Support were presented to individuals and organisations including Cathy MacArthur, Gwen Grace, Bonemasters, Andrew Pantelli, Louise Hewitt and Angela Maher. These honourees have played pivotal roles in initiatives like WorldSkills and HRC, embodying the Guild’s commitment to education and development.

Bronze Awards went to members including Ian Page, Sarah Frankland, Roger Pizey, and Gary Deveraux for their significant contributions at both local and national levels, while the Gold Award recipient David McKown was honoured for more than a decade of transformative service to education in the Guild.

Notable recipients of Honorary Membership included Marcus Appleton, Alan Dewberry, Adam Handling and Nicola Proud recognising their unwavering support and influence across Guild activities and events.

The Educational Partnership Award was presented to Sheffield College, while Company Awards were given to key partners including Daregal Gourmet, PizzaSi, Rational, Compass Group and British Premium Meats, acknowledging their ongoing support in nurturing the next generation of chefs.

Celebrating a remarkable milestone, Neil Thompson received the 50th Year Membership award for his lifelong dedication to the culinary arts and education, while Matt Owens was named vice president in recognition of his leadership and innovation within the Guild.

The Chairman’s Shield was awarded to University of West London and Karen Winter received the Chairman’s Award for her passionate work in media and wellness initiatives. The prestigious President’s Trophy went to The Hippodrome in London for delivering exceptional food and service across numerous Guild-hosted events.

Donna Frosdick was recognised with the Special Award for her longstanding dedication to the National Chef of the Year competitions. The evening concluded with Kevin Byrne receiving the Vice Presidents Lifetime Achievement Award. Kevin’s decades-long service, mentorship, and role as ‘the Voice of Salon’ were honoured in a moving tribute, marking the end of an era as he steps down from his role.

Andrew Green, chief executive of the Craft Guild of Chefs, commented: "This event not only showcases the wealth of talent in our industry but also underlines the strength of our community. From rising stars to industry veterans, every awardee represents the values we hold dear—excellence, integrity, and passion for the Craft Guild of Chefs."