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24th January 2018

Written by: Katie Imms

We pride ourselves in working with all of our Partners, whether they are small family run businesses or part of a larger national company, all are equally important, all offer up a valued contribution with whatever service or product they supply, the...

December 2017: Welcome

3rd February 2012

Written by: Admin

Marsh took on the challenge in aid of The Heart of Kent Hospice and Walkden chose to support Ty Hafan Family Hospice for Young Lives. Both of these rely on charitable donations to continue to operate. Marsh commented on the trek: "On day four we set...

Bernard Matthews duo take on Kilimanjaro challenge

3rd February 2012

Written by: Admin

Winnie, aged 93, was the longest serving member of the Craft Guild of Chefs and its predecessor the Cookery & Food Assoc ation, becoming national chairman from 1986-88 and secretary and chairman of the London division. Her culinary career spanned...

The Craft Guild of Chefs pays homage to Winnie Myers

3rd February 2012

Written by: Admin

The programme will offer students a 12-month apprenticeship, which combines on-the-job training using either college-based courses or hotel based master classes. Highlights of the programme include the chance to earn while you learn, executive head...

Hilton Worldwide unveils plans to recruit 50 chef apprentices

1st February 2012

Written by: Admin

Raymond Blanc OBE, ambassador for the Sustainable Fish City campaign, welcomed 100 guests to Fishmongers' Hall, by London Bridge and the River Thames. Participants included Michelin-starred chefs, independent restaurant owners, some of the UK's...

Raymond Blanc calls on chefs and caterers to make London sustainable fish city

1st February 2012

Written by: Admin

Matthews, who is ultimately responsibility for delivering the complete catering package for the Games, will address her industry colleagues and give the real story of the Olympic hospitality and catering journey so far, the challenges still to be...

Olympics Special: The Arena Savoy Lecture Catering for London 2012

27th January 2012

Written by: Admin

Pierre White showcased his skills at the Sinah Warren Hotel on Hayling Island. He served up some of his favourite dishes including: steak, chicken and mushroom risotto using Knorr Bouillon pastes and Knorr pureed herbs and spices. He also proved how...

Chef Marco Pierre White hosts private Knorr masterclass in Hampshire

30th January 2012

Written by: Admin

The Ark for Business is a branch of industry charity Hospitality Action. It aims to uncover and assist with drug and alcohol excess which are often disguised by individuals or unrecognised by managers. As well as the human costs, the effects on a...

The Ark for Business to offer free consultations at Hotelympia event

31st January 2012

Written by: Admin

A total of 3% (approximately 1.8m) of adults actively identify themselves as vegetarians. The Vegetarian Society suggests that the amount of "occasional veggies" or "meat reducers" â€“ diners opting for meat free options when eating out â€“ could be...

Jus-Rol calls on caterers to consider meat-free options on menus

24th January 2012

Written by: Admin

Brian Mellor, who holds Master Craftsman status with the Craft Guild of Chefs, welcomed The University Caterers Organisation (TUCO) Chefs to Harthill Cookery School. The course was a combination of theory and hands on sessions. TUCO chefs were able...