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The chefs developed, created and cooked ‘first class’ menus for the Craft Guild of Chefs Business Partners lunch, the Learning Curve Charity Ball and an industry awards event. At each event, and on social media, the teams received great applause and...

The Fish & Seafood category has risen over 25% in the past year, driven by lower catch quotas and strong demand for cod and haddock. Oils & fats have leapt over 30% as higher butter prices have filtered through. Shaun Allen, chief executive of...

Made up of six short films, the brand new ‘Fresh from the Freezer’ promotion is designed to highlight ‘surprising’ meals that can be made with frozen ingredients, including a festive roast dinner. Other videos to launch in the New Year and spread...

With over 180 guests gathered at Sea Life London Aquarium, the company ‘celebrated a successful 12 and the “members, brands, people and achievements that have been key to (its) success” this year It also announced this years award winners, as below...

Figures come from YouGov, who polled the British public both before and after the eight-week long campaign. Hoping to ‘enhance the reputation’ of Red Tractor, the autumn campaign launched in September to better teach consumers what the logo stands...

As Craft Guild chairman of judges, Basten is heavily involved in the annual contest and said the organisers wanted to make the theme ‘extra special’ this year to acknowledge its 25th anniversary. In addition to improving entrants’ cooking skills...

As well as a line-up of industry speakers and top chefs, the biannual event is co-run by event organiser Fresh Montgomery and Scottish Tourism Month, in attempt to “grown Scotland’s reputation as a world-class culinary destination.” With over 200...

Organised and judged by the Craft Guild, the three hospitality competitions comprised: culinary arts, confectionary and restaurant service. Each sets out core competencies and standards that candidates should achieve, and are judged and marked on...

The trend is most common among the younger generations, with 24% of 25-34 year-olds admitting that posting food snaps online often or every time they went out had become a habit. The ‘Food for Thought’ study revealed that a restaurant’s social media...