In his keynote address, chairman Mark Reynolds reflected on the Guild’s achievements and innovations over the past year. He spoke passionately about the Guild’s mission to champion chefs at every stage of their careers and highlighted the Guild’s initiatives aimed at supporting education, sustainability and industry collaboration.

Reynolds’ speech underscored the Guild’s vital role as a unifying force within the UK’s culinary landscape—bridging the gap between established professionals, emerging talent, and the wider foodservice industry.

He said: “Our mission has always been to raise standards, to nurture talent, and to inspire the next generation of chefs. The Craft Guild of Chefs is not just an organisation — it’s a family, built on passion, integrity, and the shared belief in our craft.”

Guests were treated to a superb four-course lunch, showcasing the very best of culinary talent. The menu featured a salmon starter of Gin Cured Scottish Salamon, with Pumpernickel bread, heritage beetroot, soft cheese, caviar, Riesling and dill reduction.

This was followed by a perfectly prepared duck main course of Gressingham duck breast with caramelised chicory, Jerusalem artichoke, fondant potato and pickled walnut ketchup.

A dessert came next, of Dark Chocolate Marquise, with crème fraiche cremeux, coco nib tuille, blackcurrant gel and candied hazelnuts, followed by a cheese course of artisan blue stilton, artisan Shropshire Blue, extra mature cheddar with truffle and honey and red Leicester with Scotch bonnet and harissa.

Each course was paired with wines from France including a Bouvet Saumur Brut, a Macon-Villages Louis Jadot and a Brouilly Le Chatelain Louis Tete, reflecting the Guild’s ongoing commitment to excellence in gastronomy.

Reynolds added: “This afternoon serves as a heartfelt thank-you to the Guild’s business partners and sponsors, whose ongoing support makes events like this possible.

“Their commitment to the Guild’s mission — whether through sponsorship, mentoring, or product innovation — helps sustain a thriving ecosystem for chefs and culinary professionals across the UK. From leading foodservice suppliers to technology innovators, each partner plays a vital role in driving progress within the industry. Their presence at this lunch underscores the importance of collaboration.”

The event was made possible through the generous support of the Guild’s business partners and sponsors, whose contributions help sustain training, development, and innovation across the professional chef community.

With thanks to Clawson Farms, Lakeland Dairies Foodservice, Wenlock Spring, LBP Bakeries, Oranka Juice Solutions and Gressingham Foods.