Search

Culinary students Jack Hayes, Max Heath and Rhiannon Siddal along with their tutor Andrew Gabbitas have won an ‘educational trip of a lifetime’ to Manila and the province of Negros Occidental (popularly known as ‘Sugarlandia’) in the Philippines. The...

After a year when we recognised our culinary heroes, the Awards are returning for 2022 in their usual way. The Craft Guild of Chefs will present a Special Award to the chef who, above all others, has made an outstanding contribution to the industry...

The competition encourages chefs to create a modern twist on Colcannon and simply post an image of their creation and a brief description of the dish on the Lakeland Dairies website. Chefs are also being encouraged to explore Lakeland Dairies range...

The event, which is hosted by Steve Munkley and in association with the Japanese Embassy, will take place at Le Manoir Aux Quat’Saisons in Oxfordshire. The culinary Upskill Day will be livestreamed so that other catering students who cannot make the...

Data from 200 UK hospitality decision-makers revealed that 37% of restaurant owners believe their mental health has been hit badly due to the staff shortage crisis, with nearly a third (29%) saying it’s the worst their mental wellbeing has ever been...

Three in five (59%) hospitality leaders say they will recruit at a greater rate than usual this year, a jump of 13 percentage points since the last confidence survey in December. Nearly one in ten (9%) roles remain vacant and open for applications- a...

The Mibrasa Hot takes streamlined cooking ‘to the next level’ thanks to the addition of three space saving and gastronorm pan compatible holding drawers, in which chefs can confit, slow cook, regenerate or rest. Using residual heat from the oven...

The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry. The awards ceremony is taking place on 9 June at Magazine London. The Craft Guild of Chef Awards Culinary Hero Award is...

Over the course of two days, Level 1, 2 and 3 students visited Mark Hayward, owner of Dingley Dell to gain an insight into livestock, how this is managed from a farming perspective to breed high-quality and sustainable stock and the variety of...