Stockpot Magazine

As the official publication for the Craft Guild of Chefs, Stockpot provides chefs across the UK with all the latest news and views from the culinary world.

As the key medium the Craft Guild uses to communicate with its members, Stockpot's editorial coverage includes:

  • Culinary competition updates
  • Event reviews
  • Chef profiles
  • Regular focus features on ingredients, training, legislative issues, and masterclasses

Click to read the latest issue of Stockpot

Latest Stockpot

23rd Apr 2024

The Pass - Spring

By: Rebecca
Highlights include: ​​​​​​​ UK Young Restaurant Team of the Year announces finalists Craft Guild of Chefs Accreditation for Leicester College Springboard FutureChef crowns winner Association of Pastry...

22nd Jun 2023

Craft Guild On the Pass Winter

By: Rebecca
Highlights include: NCOTY & YNCOTY winners revealed Committee nominations now open Largest ever Business Partners Lunch AGM Honours and Awards Teacher Feature Remembering former VP John Retallick To...

26th Jan 2023

Stockpot Winter 2023

By: Rebecca
READ ONLINE Highlights include: Meet the winners: Ben Murphy and Mae Dionio take NCOTY & YNCOTY titles Peter Joyner: From baking bread to the Culinary World Cup CGOC Awards: Entries open for the top...

More Stockpot

12th Apr 2013
Autumn 2009 - Skills for Chefs 2009
The promise of a diverse mix of people, activities and insights were fulfilled at the Skills for Chefs conference at the...
12th Apr 2013
Autumn 2009 - High flyers
Two young chefs broke the 85% mark barrier at this year’s Graduate Award examinations with a fantastic performance in both...
12th Apr 2013
Autumn 2009 - Welcome
In the last issue I talked about us working with all the member colleges of PACE and offering up membership to encourage our...
12th Apr 2013
Winter 2009 - Island ambitions
Chef training is taken seriously at the Guernsey College of Further Education. So much so that in April the college was one...
12th Apr 2013
Winter 2009 - Fishing or flavour
Chef endorsement carries a heavy responsibility so when chefs put their names to a product they have to be pretty sure of its...
12th Apr 2013
Winter 2009 - Undercover assignment
Fighting for a share of consumers’ hard earned cash when there is a recession is no mean feat. So whether it is a restaurant...
12th Apr 2013
Winter 2009 - Spice & Light
According to Indian chef and restaurateur Cyrus Todiwala, we have a less than exact knowledge of Indian cuisine in Britain...
12th Apr 2013
Winter 2009 - East West fusion
Chefs’ thirst for knowledge means they are willing to travel far and wide to pick up tips and trends to lift menus back home...
12th Apr 2013
Winter 2009 - Chef Profile - Mike Robinson
Mike Robinson has irons in many fires. He cooks, presents on TV, and writes books as well as teaches people about game at his...
12th Apr 2013
Winter 2009 - World class Wessex
The quest to find the UK’s best chefs is underway with entries now open for the 2010 Wessex Salon Culinaire. Ambitious chefs...