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A survey from CGA and CPL Learning found hospitality professionals were either very concerned (39%) or slightly concerned (33%) about their short-term job security. A second national lockdown in England has closed all hospitality venues in England...

UK Prime Minister Boris Johnson announced England was going into a second national lockdown from 5 November to 2 December 2020. Hospitality venues like restaurants, bars and pubs must close but they can still provide a takeaway service. Hospitality...

The guide, which is free to download, has been created in response to operators facing a skeleton kitchen team and stripped back menus. Barny Macadam, development chef from Santa Maria, said: “Our spice blends are a great way to add variety to a...

Meals are prepared at The Clink HMP Brixton and delivered to people’s homes on Wednesdays, Thursdays and Fridays. The prisoners who are working towards their City & Guilds NVQs in Food & Beverage Service, Professional Cookery and Food Hygiene...

The College and University Accreditation scheme was launched in July 2020 by the Craft Guild of Chefs to ‘inspire’ the next generation of chefs at grassroots level. The scheme is aimed at colleges and universities that want to benefit from the...

At a time when the supply chain typically increases equipment prices, Craft Guild of Chefs business partner Adande Refrigeration has committed to holding its current rates of purchase. Adande Refrigeration is absorbing cost increases in raw materials...

The initiative was launched in July to recognise the ‘inspiring work and dedication’ from both individuals and teams to support their communities. The ‘Most Heroic Individual’ winner was Tracey Harriott, supervisor at Starbucks, Amadeus at the NEC...

As part of his chef spotlight Selleri has shared his recipe for Chocolate Sachertorte – one of his favourite cakes to bake. It features two amazing chocolates from Valrhona (Guanaja 70% and Equatoriale noir 55%) and it’s a recipe that can be easily...

Like many chefs, the first lockdown was a very scary time for him as he was going into the unknown. He asked himself questions like ‘Will the customers come back when I reopen?’ ‘How am I going to keep some money coming in to pay the bills?’ The last...