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The Guild of Food Writers Awards were established in 1996 and are presented in recognition of outstanding achievements in food writing and broadcasting. The awards remain the only ones that are judged entirely by entrants' peers: professional food...

The Honours & Awards reward the sterling efforts of members, business partners and all who have strongly supported the Craft Guild during the previous year and will be presented after the AGM’s special luncheon. Honours and awards include the Rising...

The videos, covering fish, meat and vegetables, aim to show chefs how to get the most from ingredients, waste less food and save money. Ken Mulholland, Brakes’ Environment and Sustainability Manager, said: “Reducing food waste is not only good for...

This year’s finalists are; Darren Poulton, Santander, Corporate Services; Tom Beauchamp, South Queensferry, Prestige Scotland; Neil Yule, pharmaceutical client, Corporate Services International Large Accounts; Andy Clarkson, Aliwal Barracks, Defence...

Chris’ new position, starting in January 2015, comes after three years as Sous Vide Tools’ part-time development chef, during which time he developed and co-wrote the UK’s first sous vide cook book, Sous Vide: art of precision cooking. Holland said:...

The new role will see Clark head up maintenance contract sales at C&C Catering Engineers who are responsible for the service, maintenance and repairs of all brands of catering equipment across the UK. Clark’s duties will primarily focus on ensuring...

The hunt will begin with the north Wales heat at Coleg Llandrillo, Rhos-on-Sea on Monday, January 12, where seven chefs will compete. The South Wales heat will then take place at Coleg y Cymoedd, Nantgarw on Wednesday, January 14 where five chefs...

Food writer Melissa Cole is hosting the event where chefs have been invited to create the ultimate sausage roll. Joining returning judge Charles Campion (food critic), the judging panel will also include Gary Usher (head chef and owner of the Sticky...

The magazine has also moved from quarterly to bi-monthly in a bid to keep readers more informed of current news and activities and to bring results in a timelier manner. The publication’s editorial coverage includes culinary competition updates...