First launched in 2018, by then chairman Andrew Bennett, the lunch club initiative began as a unique opportunity for chefs and foodservice professionals to gather, enjoy a professional restaurant meal and share best practice with industry peers.

Matt Owens, chairman of the Craft Guild of Chefs, commented: “We are delighted that despite everything which has happened this year we were able to continue this great initiative to help support the industry by sharing culinary innovation. The lunch clubs are also a fantastic chance for upcoming chefs to gain a first-hand insight at a discounted price.”

The first Craft Guild of Chefs lunch club in 2021 since hospitality re-opened was held in June, and led by Tom Booton, head chef for The Grill at the Dorchester, Park Lane, London. Attended by many, including chairman Matt Owens, and vice chairman Mark Reynolds the event was a celebration of the industry’s resilience during Covid and beyond.

The second, was held at the beautiful five-star hotel The Goring on 22nd July 2021 and hosted by Craft Guild of Chefs chief executive Andrew Green. Held in a private room, the restaurant is under the direction of executive chef Richard Galli, and holds a Michelin Star, three AA Rosettes and focuses on traditional British food.

The third was the first lunch club to be held outside of London and took place at the impressive Angel at Hetton in Yorkshire, under the direction of chef Michael Wignall. Just 12 months after talking over, Wignall and his team were awarded a Michelin star in 2020, followed by the award of No.2 Restaurant in the UK in the 2021 National Restaurant Awards and four coveted AA Rosettes.

A delicious four course meal was delivered including a salt aged fillet of beef with beetroot pastrami, Jerusalem artichoke and confit yolk, along with Cumbrian lamb loin with carrot, ewes milk and salsa verde.

The fourth and final one for the year saw a return to London. It was held at the beginning of November at Chuc’s restaurant in St John’s Wood. Head chef, and Craft Guild of Chefs committee member Connor Godfrey delivered a superb event in the Italian inspired restaurant serving modern cuisine.

The menu included lamb croquettes with salsa verde and truffle arancini, succulent scallops, long horn English beef cheek ravioli, succulent pink breast of gressingham duck and Chuc's signature tiramisu.

The Craft Guild of Chefs Lunch Club will continue connecting the industry in 2022 and we look forward to seeing as many of you there as possible. Please keep an eye on the website for future dates.