In the current climate there is great uncertainty within the hospitality industry as this is one of the first areas that is hit during an economic downturn, the like of which we have not seen for several years.

The Guild however is as active as ever still pushing, encouraging and working with its members to enable them to reach their goals.

We have seen the 2009 Annual General Meeting, held this year at the Crown Moran Hotel in Cricklewood, where executive chef Steve Scuffell and his brigade did a fantastic job creating a superb sit down lunch for well over 100 committee members and guests.

This year our president Air Vice Marshall David Walker and his wife were able to attend (see pages 38-41) and present a record number of awards. As well as recognising the achievements of the Culinary Academy both at home and abroad for their phenomenal successes over the past 14 months.

I was particularly pleased to present the special award to Cam Faherty for his unstinting work for the Guild and also to bestow the Order of Merit on John Retallick, an award that has not been given for well over a decade.

Our Craft Guild Awards this year took us to the Hilton Park Lane where we saw more than 600 invited guests, business partners and sponsors fill the room for the 16th awards ceremony. This year we were honoured to have attend our royal patron, Her Royal Highness the Countess of Wessex.

It was a truly spectacular evening crowned by 14 well deserved awards for amazing endeavours and commitments to the industry from all of our finalists and the Special Award this year going to Heston Blumenthal for his significant contribution to the industry.

Anthony Marshall of the Hilton Park Lane did a fantastic menu that was greatly received and the theme of culinary artistry added to the magic of the evening with stilt walkers and trapeze ballet.

I made a point on that evening of thanking all our business partners and patrons for their continued support over the past year and would just like to reiterate that in this piece. The Craft Guild is well aware that these are trying times and the support and dedication of you all is greatly appreciated, so thank you.

The Guild is a strong and buoyant organisation with a great future ahead of it. We are now working with all the member colleges of PACE to enable greater access to membership and the benefits that brings.

I hope to see many members at the forthcoming Skills for Chefs conference at Sheffield University. This year the Guild is partnering with the university to bring you what promises to be an uplifting experience with great presentations and stimulating debate.

All it takes now is for me to wish you all a great summer and enjoy the magazine.