He said: “Well, at last, we seem to be getting back to normal and slowly our industry is also getting back to normal but we still have two steps to catch up on everyone else.

“Our industry has been hit harder than most and everyone has been very forward-thinking with ways to keep their heads above water, but it doesn't alter the fact that, as an industry, we have taken a big hit and it’s going to take a while to get back to normal.

“We at the Guild are in that same position of having adapted during lockdown to keep things ticking over but see that now is the time to let the brake off little-by-little.

“As you can see, Matt and Mark are now installed as chair and vice-chair and I and the other vice presidents are looking forward to working with them both and pushing forward with some great new projects. And also trying to entice new members into the Guild with a strong push on the young people who are the lifeblood of the future.

“Something I am excited about is the British Student Culinary Competition (BSCC), which with a bit of luck should be the first live salon for almost two years. It is so important for students to interact with their peers and be judged by industry experts, in my opinion, it makes for a real learning curve whether you win or lose.

“The competition is taking place during the October half-term at Central Bedfordshire College. The schedule is on our website now and open for entries.

“We talk about youth as the future of the Guild, but I would like to wish one of our Vice Presidents a very happy 90th birthday and thank him on behalf of the Guild for his continued work over so many years of true dedication and professionalism.

“Wishing you all a great summer and, if you can, a great staycation.”