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This year’s brief is to produce a creative lunch menu for four guests within two hours, and the menu must reflect one of the following three categories: Asian/Oriental, Modern British/Modern European and Rest of the World/Other. In addition, the menu...

More than 140 judges, selected for their expertise and industry knowledge, met at London’s Dorchester and Mandarin Oriental Hyde Park hotels earlier this month for four days of lively debate and discussion to whittle down the nominees for the 22...

The event, organised by the Craft Guild, takes place from May 28-29 at Brockenhurst College in Brockenhurst, Hampshire, and offers chefs an opportunity to demonstrate their culinary skills. The competition is split into four categories: Live Hot...

They will now have to wait until the special awards ceremony on June 4 at the Westminster Park Plaza Hotel in London to find out who has won. There are 17 awards in total, 15 open to nominations, and two in the hands of a special team of Craft Guild...

More than 90% of chefs agreed that social media was a great way to increase footfall to their establishment and 87.9% cited it as extremely useful in recruiting, but many are still yet to join in the conversation. Mars Foodservice is now set to...

In response, the Craft Guild of Chefs is attending a series of one-day Universal Infant Free School Meals (UIFSM) regional roadshows, led by the Children’s Food Trust and LACA, to offer culinary tips and advice to head teachers and school caterers...

They were awarded sixth place in the Bocuse d’Or Europe competition, which took place in Stockholm on May 8, and will now go on to compete in the final challenge in Lyon on January 28 and 29 2015. Chefs from 20 countries competed over the two-day...

The regional finals were held last week in Bristol, two London venues and Stafford. The 2014 semi-finalists are: Loic Avril, The Fat Duck, Bray Romain Bourger, The Vineyard at Stockcross, Newbury Lukasz Kolodziejczyk, Pollen Street Social, London W1...

The 40 chefs were selected from a high number of applications following the paper judging round, where the brief was to submit a creative lunch menu within two hours for four guests . The menu had to reflect Asian, Oriental, Modern British, Modern...