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Banks said: “Food trends in 2025 will revisit classics along with a massive push toward sustainability. I've seen huge uptake on traditional food, in the sense that chefs are losing their tweezers in favour of good old-fashioned cooking. No longer...

San Sebastián is one of the gastronomic capitals of the world. Internationally renowned, it receives visitors from across the world, who come to enjoy the wide variety and exceptional quality of its culinary delights. Vicky Enderson, chair of judges...

Highly active in promoting catering industry standards, David has been awarded the Craft Guild of Chefs Order of Merit and the Freedom of The City of London for services to the hospitality industry. He is widely recognised as co-ordinator of many of...

Split across two floors at No.5 Savile Row, the restaurant is set to be Jason and wife Irha’s personal and professional legacy and the pinnacle of culinary mastery. It marks a first for Savile Row - on which there has never been a restaurant leased...

We wish all our readers, newsletter subscribers and social media followers a very Merry Christmas and a Happy New Year. The weekly Craft Guild of Chefs Newsletter will return on Thursday 2nd January 2025.

The podcast covers Ashley's journey from his early days in the culinary world, working alongside Heston Blumenthal for 20 years to his various entrepreneurial ventures, focusing on key highlights and challenges. The key topics discussed include...

Patrick ‘Cam’ Faherty was a catering lecturer at Lewisham College from around 1972 until 2000. When retired he put in a lot of time supporting the London Division, holding various positions of treasurer, membership and social secretary. He was always...

Tomatoes, while a staple ingredient in many dishes, have raised concerns among caterers due to their potential to trigger dietary sensitivities. By removing tomatoes from the Light Vegetable Stock Mix, Essential Cuisine offers chefs a solution to...