12th April 2013
Summer 2011: Craft Guild AGM 2011
A ray of optimism, combined with a fanfare of honours and awards for 2010, made the Craft Guild’s AGM a particularly memorable occasion this year.
Despite a difficult economic climate, the Craft Guild of Chefs was cautiously optimistic about the coming year at its AGM, which was held at The Royal Garden Hotel on April 10.
Guild chairman Andrew Green said support for its activities continued to grow recalling last year’s Brick Fund, all its involvement in exhibitions, and the revised National Chef of the Year that had attracted more sponsorship this year.
A special thank you was given to CEO Martin Bates for his efforts and “for being the face of the Guild”. This was reflected in his appointment as governor for his tireless work with the Guild that spans more than 30 years.
National treasurer Geoff Acott said that while it had been a difficult year for the Guild and for business generally, he was pleased to report a growth in funds of £19K, making up for the £8,500 loss last year. “We have turned that loss around and are making progress,” he said.
Cash flow remained a problem and will continue to do so, he said, but the Guild had moved to internet banking which made moving funds around easier. “The VAT increase cost us. We have to be aware as a committee that this increase is there and build it into our costs in the future,” he added.
Another liability in the pipeline was corporation tax, he said, an oversight from when the Cookery & Food Association was the main association and had a tax liability and the Guild didn’t because it was only a division. Now the reverse has happened, resulting in a liability for the Guild that is still to be determined but could be as much as £10K.
In financial terms, while the Guild had made steady progress, he said stringent financial controls would remain in place in an endeavour to keep costs down.
The Craft Guild Benevolent Fund, which provided temporary financial aid to fund the maintenance of the Guild’s head office in Richmond, confirmed that the loan had been repaid. Senior trustee Giovanni Fontebasso said the fund’s balance stood at a healthy £16.4K and possibly more thanks to business partner Robot Coupe’s generous donation to benefit those in need. This money went to students who needed financial help.
He said money in the Brick Fund was rising and, if there were no building bills, it could be used for the corporation tax bill. “Because we have no charter on this money, we could use it for whatever we want,” he explained.
The switch to direct debit to secure membership was given the thumbs up at the AGM and he praised business partner Dewberry Redpoint for arranging it.
Following the AGM, many members were presented with honours and awards by the Craft Guild’s president, Air Vice Marshal David Walker.
Three of the most senior members of the Guild were singled out for very special awards. Two Order of Merit medals – the highest awards it can offer for exceptional work over a long period – went to Pauline Tucker and Steve Scuffell. Tucker had proved herself to be an awesome member, who kept the Guild on its toes as a trustee and vice president, and her presence at exhibitions and salons had been infinite.
Scuffell received the honour for his tremendous experience, enthusiasm and drive, and literally going that extra mile with his commitment to charity walks. His involvement with the Wessex Salon Culinaire placed the event second only to Hotelympia.
The Vice Presidents’ Council presented its first special achievement award to David Mulcahy. Described as “a person who, like a stick of rock, would reveal the words ‘Craft Guild of Chefs’ down the centre”, Mulcahy had raised the Guild’s profile and was a great ambassador. His vision of merging the Cookery & Food Association and the Craft Guild together was realised and he was instrumental in bringing the National Chef of the Year competition back to the Guild.
This year more than 200 members, family and friends attended the lunch specially prepared by executive chef Steve Munkley’s team, which consisted of an hors d’oeuvre platter followed by a carvery roast and an array of desserts.
The lunch was supported by: Churchill China, Kraft Philadelphia, M&J Seafood, Justerini & Brooks, Premier Foods, Reynolds Food Solutions, RH Hall, The London Meat Company, The Royal Garden Hotel, Town & Country Fine Foods, Villeroy & Boch, Wenlock Spring and Zuidam.
Guild chairman Andrew Green said support for its activities continued to grow recalling last year’s Brick Fund, all its involvement in exhibitions, and the revised National Chef of the Year that had attracted more sponsorship this year.
A special thank you was given to CEO Martin Bates for his efforts and “for being the face of the Guild”. This was reflected in his appointment as governor for his tireless work with the Guild that spans more than 30 years.
National treasurer Geoff Acott said that while it had been a difficult year for the Guild and for business generally, he was pleased to report a growth in funds of £19K, making up for the £8,500 loss last year. “We have turned that loss around and are making progress,” he said.
Cash flow remained a problem and will continue to do so, he said, but the Guild had moved to internet banking which made moving funds around easier. “The VAT increase cost us. We have to be aware as a committee that this increase is there and build it into our costs in the future,” he added.
Another liability in the pipeline was corporation tax, he said, an oversight from when the Cookery & Food Association was the main association and had a tax liability and the Guild didn’t because it was only a division. Now the reverse has happened, resulting in a liability for the Guild that is still to be determined but could be as much as £10K.
In financial terms, while the Guild had made steady progress, he said stringent financial controls would remain in place in an endeavour to keep costs down.
The Craft Guild Benevolent Fund, which provided temporary financial aid to fund the maintenance of the Guild’s head office in Richmond, confirmed that the loan had been repaid. Senior trustee Giovanni Fontebasso said the fund’s balance stood at a healthy £16.4K and possibly more thanks to business partner Robot Coupe’s generous donation to benefit those in need. This money went to students who needed financial help.
He said money in the Brick Fund was rising and, if there were no building bills, it could be used for the corporation tax bill. “Because we have no charter on this money, we could use it for whatever we want,” he explained.
The switch to direct debit to secure membership was given the thumbs up at the AGM and he praised business partner Dewberry Redpoint for arranging it.
Following the AGM, many members were presented with honours and awards by the Craft Guild’s president, Air Vice Marshal David Walker.
Three of the most senior members of the Guild were singled out for very special awards. Two Order of Merit medals – the highest awards it can offer for exceptional work over a long period – went to Pauline Tucker and Steve Scuffell. Tucker had proved herself to be an awesome member, who kept the Guild on its toes as a trustee and vice president, and her presence at exhibitions and salons had been infinite.
Scuffell received the honour for his tremendous experience, enthusiasm and drive, and literally going that extra mile with his commitment to charity walks. His involvement with the Wessex Salon Culinaire placed the event second only to Hotelympia.
The Vice Presidents’ Council presented its first special achievement award to David Mulcahy. Described as “a person who, like a stick of rock, would reveal the words ‘Craft Guild of Chefs’ down the centre”, Mulcahy had raised the Guild’s profile and was a great ambassador. His vision of merging the Cookery & Food Association and the Craft Guild together was realised and he was instrumental in bringing the National Chef of the Year competition back to the Guild.
This year more than 200 members, family and friends attended the lunch specially prepared by executive chef Steve Munkley’s team, which consisted of an hors d’oeuvre platter followed by a carvery roast and an array of desserts.
The lunch was supported by: Churchill China, Kraft Philadelphia, M&J Seafood, Justerini & Brooks, Premier Foods, Reynolds Food Solutions, RH Hall, The London Meat Company, The Royal Garden Hotel, Town & Country Fine Foods, Villeroy & Boch, Wenlock Spring and Zuidam.