This will take place on Wednesday, February 9, at 1pm, at The Waterfront Hotel at Wyboston Lakes Conference & Training Centre. The workshop will focus on the glazing and the presentation of platters, and fittingly follows the previous workshop on terrines showcased by Christopher Basten, executive chef at the five star London Marriott County Hall Hotel and Craft Guild vice chairman. Aspects covered by Vadis will include tips on cutting and finishing, plus the equipment needed to present the perfect terrine. Handouts and a DVD will be available after the demonstration. The next workshop entitled: Gearing up for Competitions, will be held at the same venue on Wednesday, May 6, at 1pm. This time Fergus Martin, Culinary Academy team manager and executive chef at Wyboston Lakes, using his vast experience of competing in the Culinary World Cup and Culinary Olympics, will focus on how to compete in order to create and perfect a menu. Planning, organisation, cooking skills and presentation will all come under the spotlight. A question and answer session will take place after the workshop and the principles of creating the perfect dish will again be reinforced. A DVD and handouts will also be available at the end of the day. • For further information, call the Craft Guild on 0208 948 3870