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The college was presented with their plaque at a recent handover ceremony. During the accreditation process the East Avenue Restaurant operated by the college was highly rated by the Craft Guild of Chefs. The plaque was presented by David McKown...

The Marine Conservation Society’s Good Fish Guide shows consumers and businesses which seafood options are the most sustainable by using a simple traffic light system. Green is the Best Choice, amber is OK to eat but improvements are needed and red...

The artisan, hand-crafted chocolate sundae uses vanilla flavoured Comelle as the ‘superstar ingredient’, proving how versatile soft serve ice cream can be. The masterclass demonstrates how to elevate a dish including how to create a delicate bird...

The Riso Gallo UK & Ireland Young Risotto Chef of the Year 2022 is now in its fifth year and is aimed at budding chefs aged 17 -23 years-old, whether in education or out in industry. The Grand Final was held in London at the Tottenham Hotspur stadium...

The double-digit increase was fuelled by challenges including a surge in demand, the lingering impacts of the Covid-19 pandemic, additional costs of trade after Brexit and increases in energy prices. The report from CGA and Prestige highlights the...

Jeremey Vine was the host of the PSC Awards night, which was attended by over 500 people from the public sector catering industry. There was an additional award for Industry Recognition that was presented to Nadim and Tanya Ednan-Laperouse for their...

The Chairman’s Award was given to Mark Reynolds for his outstanding commitment to the Craft Guild and his continued support of all our competitions and events. Matt Owens, chair of the Craft Guild, said: “Mark Has been my Vice Chairman for the past...