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Celebrating exceptional talent and leadership in the kitchen this prestigious accolade, first launched in 1996, places the power in the hands of the professionals themselves. It’s the only AA award voted for solely by chefs, recognising the peers...

The Craft Guild of Chefs Awards night aimed to celebrate culinary excellence from across the sector. Among the winners were Clare Smyth MBE, Roselle Wu, Darren Creed, Luke Payne, Adam Smith and Keira Carolan. Craft Guild of Chefs chair Mark Reynolds...

The epic 400km cycle across Taiwan saw 29 dedicated industry professionals push their limits, demonstrating an incredible commitment to supporting two vital hospitality charities. The challenge raised funds for LTC (Licensed Trade Charity) and Only A...

This service delivers multilingual, toll-free, 24/7 access to therapy, coaching and mindfulness support. Offered at just £5 per employee, the programme addresses a critical gap in mental health provision across the industry. Kris Hall, founder of The...

The prize for finishing second is a duck hamper including a selection of products and premium cookware, with a value of £150. The new products enable operators across the full range of the hospitality sector to serve two of the most popular duck cuts...

Entrants must submit two dishes using wild meat only – one bar snack/street food dish and one comfort/everyday meal. The closing date for the competition is 31st July 2025. Paper submissions should be sent to: [email protected]. The competition...

To launch this collaboration, Hix will host a dinner at The Clink’s flagship restaurant HMP Brixton on Wednesday 16th July at 6pm. This event marks the beginning of a new series of high-profile chef collaborations designed to raise both funds and...

Montgomery is chef owner at Edinbane Lodge, Isle of Skye. From washing dishes at 14 to co-owning a fine dining destination with his father, Montgomery shares his gritty, honest and at times hilarious journey through the kitchen, construction site and...

Following a stimulating programme of keynote talks on topics such as plant-based cuisine, sustainability, customer service and future trends, the Awards Dinner was held in the Slate centre with awards host Simon Rimmer. This event brought together...

Throughout the semi-finals, the chefs faced a series of demanding challenges designed to test their technical skills, creativity and resilience. The kitchen exam required them to fillet a rainbow trout; butcher a guinea fowl into breast, thigh, and...