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Live chef demonstrations, workshops and more than 350 major suppliers exhibiting at the show is just a snip of what's in store at the 20th Restaurant Show from October 6-8 to inspire visitors.For the second year running, the show will be held at...

Junior chefs and mentors from the Craft Guild of Chef's Culinary Academy panel met in July at Westminster Kingsway College in London to highlight the significance of their next biggest international competitions in the chef calendar – the Culinary...

‘Justice will be done' was the theme of the 2008 Craft Guild Awards and in the grandeur of the Royal Courts of Justice in the Strand in London this was the case for 13 outstanding chefs who won their category awards.Winner of the Special Award...

As in the past there has been much happening in the industry and within the Craft Guild of Chefs recently.The Culinary Academy, just like our great sporting Olympians going for gold in Beijing, has been preparing itself to go and represent the UK at...

After months of planning and practising, the Craft Guild's Culinary Academy made its competition debut at Hotelympia in February, when junior chefs were paired with mentors from the academy panel to battle it out in a host of competitions in the...

St George's day on April 23 is a celebration England is beginning to appreciate again and there was nothing more enlightening than the feast the English Beef & Lamb Executive (EBLEX) hosted at the Butcher's Hall in London in association with Devon...

Set alongside the Rhône River and overlooked by the French Alps, the town of Tain-L'Hermitage is home to a chocolate factory that processes more than three million tonnes of cocoa beans every year.Founded by a pastry chef and opened in 1922, Valrhona...

With dishes such as beetroot ravioli and cauliflower risotto littering the menu, many chefs may disregard SAF as just another trendy vegan haunt. While the food is undeniably vegan, a closer look reveals the use of intriguing ingredients such as...

Did you always plan to follow the family into a culinary career?I was born into the kitchen and always felt that I would go into the catering business in one form or another, although it was never a ‘given'. Certainly my education was steered that...

What led you to become a chef?I'm from Sri Lanka where my parents have a beach café and guesthouse. After school I'd come home and end up going into the kitchen with my dad who was a chef in one of the five star hotels in Sri Lanka. I just knew I...