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Eurilait’s Natural Spreadable Cheese

Newly launched for the foodservice sector, Eurilait’s range of Natural Spreadable Cream Cheeses from the Paysan Breton brand is accredited as a Craft Guild of Chefs ‘approved product’. The varieties in the range include a rich and creamy Plain Cheese...

Avlaki

Avlaki is a producer of fine quality, organic, extra virgin olive oil from the Greek island of Lesvos. The oils are unfiltered, made from hand-picked olives that are gently turning from green to pink for the December harvest and are grown to strict...

18th November 2019

Written by: Melissa Moody

He beat off competition from two fellow catering students to take the title at the glittering awards ceremony. As part of the competition he designed a menu earlier this year which he cooked and presented to a panel of judges, which included this...

Chesterfield College student crowned Chesterfield’s Young Chef of the Year

19th November 2019

Written by: Edward Waddell

In association with the Craft Guild of Chefs as part of the HRC’s Salon Culinaire, the winning chef team will enjoy a two-day trip to Vercelli. The winning team will also have the opportunity to see the rice paddies and mills responsible for creating...

Tilda Chef Team of the Year winners to go on Italian trip

19th November 2019

Tilda Chef Team of the Year winners to go on Italian trip

20th November 2019

Written by: Edward Waddell

Over 700 guests, including London Mayor Sadiq Khan, attended the Asian Curry Awards in association with Just Eat at the Grosvenor House in London’s Mayfair. The Asian Curry Awards shortlist was determined by over 100,000 votes from members of the...

Asian Curry Awards announces winners

20th November 2019

Written by: Edward Waddell

In recent years vegan and vegetarian options have become more popular on the high street and it appears the luxury dining market is also reducing the use of meat on menus. The team at Sous Chef looked at all available online menus for restaurants...

Top ten ingredients in Michelin-starred restaurants are meat-free, says research

20th November 2019

Written by: Edward Waddell

An MBE is the latest achievement for McKown during his career in the hospitality training and education sector. In 1998, he created the Skills for Chefs Conference which takes place every summer at Sheffield University. In 2004, he received a Cost...

David McKown receives MBE for services to hospitality training and catering

22nd November 2019

Written by: Edward Waddell

The newly developed online platform provides ease of use, extensive travel stories and a configurator based on hundreds of criteria to help chefs make the correct ingredient choices. Visitors can use the enhanced search functionality, locate the most...

Koppert Cress launches new website

22nd November 2019

Written by: Edward Waddell

The event was set up to celebrate and thank our business partners for their fantastic support the Guild receives from them each year. Held for the third year running at the historic Clothworkers’ Hall, the building is home to the ancient livery...