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5th October 2020
Written by: Edward Waddell
The SPEED.Pro accelerates cooking times and is suitable for various operations in commercial settings, including retail, restaurants and contract catering. The unit offers a choice of bake mode for baking up to 27 croissants in 16 minutes or the...
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Unox launches ‘first speed baking oven’ to UK market

5th October 2020
Written by: Edward Waddell
Adjustable shelves in the O3 box allow the ozone to circulate freely to ensure a ‘complete and effective sanitisation’. Steve Morris, sales director at Jestic Food Solutions, said: “With Coronavirus still a very real danger, ensuring the safety of...
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Jestic adds O3 box to Venixlife range

6th October 2020
Written by: Edward Waddell
The Food for Thought cookbook contains recipes from James Martin, Tom Aitkens, Mark Hix, Nathan Outlaw, Paul Ainsworth and Gordon Ramsay. The book also includes a dinner party section highlighting the achievements of ten other tetraplegics. Croft...
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Former chef releases cooking book to raise money for charity

VASO

VASO
“With billions of plastic disposable straws being put in general waste per year, we are starting to face the issue of these straws ending up in landfill, our oceans and the environment in general. Due to the environmental impact and impending UK & EU...
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6th October 2020
Written by: Edward Waddell
To celebrate the launch, the app will feature a code to secure membership to the Craft Guild of Chefs for just £25 (usually priced at £52.88 inclusive of VAT for a member). This offer is only available to 100 people and you have to be a new...
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Craft Guild of Chefs launches digital app

7th October 2020
Written by: Edward Waddell
The recipe, Khara Gos Ni Biryani, combines British lamb leg with a mix of spices, tomato, potato and rice. Todiwala said: “This has to be one of my favourite lamb preparations for its simplicity and flavour. Its simplicity is perhaps what gives it...
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Cyrus Todiwala shares lamb recipe for National Curry Week

This year, the Craft Guild of Chefs, is honoured to be working with and supporting the Beyond Food Foundation, lead by Chef and entrepreneur - Mr Simon Boyle and his team. As a group of hospitality professionals, we all know how to look after each..
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Beyond Food Foundation

8th October 2020
Written by: Edward Waddell
Entrants have been asked to produce and photograph their dish for the online entry. Young chefs from each region- North, South, Midlands, Northern Ireland and Scotland will be selected to compete in the regional finals. For the regional heats the...
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Young Risotto Chef of the Year competition opens for entry