Search

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...

Every chef should own a good basic set of knives. But there’s more to choosing a knife than people think. The weight, shape, balance and sharpness are all important – characteristics that quite a few chefs don’t appreciate – and they will make food...

The balance between the scientist and the chef was put under the spotlight when the powders and potions of MSK Ingredients were used to produce a combination of flavours and textures at its first large scale demo at Castle College in Sheffield.More...

Provenance and traceability are undoubtedly two of the biggest buzzwords in the food industry at the moment, but unlike many transient food trends consumer interest in where their food has come from and how it has been produced is here to stay. The...