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Held on Monday 24th June at the JW Marriott Grosvenor House in London, the Craft Guild of Chefs Awards were attended by more than 800 of hospitality’s leading lights and the Craft Guild of Chefs’ royal patron HRH The Duchess of Edinburgh. The Special...

The Craft Guild of Chefs Awards night, which was attended by over 800 people from the hospitality industry, aimed to celebrate culinary excellence from across the sector. Among the winners were Asma Khan, Tom Tsappis, Michael Kwan, Thomas Keller and...

Murray first noticed symptoms at the end of 2021 and, after many months of tests and appointments with specialists he and his family were given the news in May. As a consequence of his illnesses it will mean he will need specialist equipment in order...

Following a huge amount of interest in this year’s much sought-after title, the judges have praised the overall standard of entries with a shout out for the impressive level of chocolate desserts this year. Other themes spotted by the judges included...

Recent data revealed 31-41% of five-year-old children across the UK have evidence of tooth decay, while more than one in five children in the UK are also overweight or obese when they begin school, according to the Natural Source Waters Association...

Held at Darby’s restaurant in Nine Elms, the evening brought together critics, chefs, food lovers and generous donors to support the global fight against hunger. Exclusive prizes were up for grabs in a silent auction. Founded by food writer Bill...

This initiative, which is designed to drive recruitment to the industry, aims to highlight the significant impact The Burnt Chef Project is making through its free-to-access services and strong advocacy for improved working environments in the sector...

Oxford, Cardiff and Liverpool will join the fundraising campaign this year, taking the number of host cities to eight. Eight hosted 20km walks will take place in cities across the UK on Sunday 13th October. Those who can’t make that date can ‘Walk It...

The competition theme was Escoffier re-imagined and the team created a ‘fantastic menu’ featuring Seafood from Scotland, Sirloin of British Beef and a dessert using peaches. Vicky Enderson, chair of judges and director of MSK Ingredients, commented:...