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19th Sep 2025
Hospitality Action launches 3rd guide to boost wellbeing in workplaces
The third guide highlights the importance of tackling the wellbeing challenges faced by hospitality workers and has been designed to help businesses and individuals across the industry take practical...
18th Sep 2025
NCOTY & YNCOTY finalists ‘inspired’ at exclusive mentoring experience
Held at the Odney Club and the Waitrose Food Innovation Studio, the event has become a highlight in the competition’s calendar for the chefs, sponsor partners, speakers and chairs of judges. It...
17th Sep 2025
Craft Guild of Chefs celebrates rising stars as 10 chefs achieve Graduate Awards
The results were revealed at a celebratory event hosted at Fortnum & Mason on Monday 15th September, where industry leaders, mentors and supporters gathered to honour the chefs who reached the...
17th Sep 2025
Heston Blumenthal launches new menu motivated by weight loss
The Mindful Experience will be a version of the Fat Duck’s ‘Journey’ menu, scaled back in terms of the size of the dishes but designed to retain the same impact of texture and flavour. Both menus will...
17th Sep 2025
UK restaurants support Action Against Hunger’s 2025 campaign
Participating venues invite diners to add an optional £1 to their bills, an initiative that has already raised over £4.4 million since its launch. Funds go directly to Action Against Hunger’s life...
16th Sep 2025
Lynx Purchasing says spiraling food inflation hitting Autumn menu planning
Spiralling prices on a range of food and drink staples are adding to the higher costs already facing the sector in areas such as wages and national insurance contributions. The warning comes...
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Six chefs from across the businesses competed in a final to win the title and the opportunity for their dish to be cooked at...
Michael Eyre, culinary director at Jestic, said: “Demonstrations and training are crucial ways in which we can help to...
Lamb Weston is focussing on three key challenges including achieving a balanced diet, zero waste and climate change using the...
The Major Seafood Challenge, in partnership with Compass Group UK & Ireland, saw chefs create and cook a seafood main dish...
At our recent AGM, Andy Aston was appointed as the wellness ambassador, a new and important role for the Guild to support the...
It is a great opportunity for eight colleges, one lecturer and three students to attend the event. There will be a draw on...
The live final will take place in May 2021 in four London venues to discover the best young chef and young waiter in the UK...
A survey, which focused on changing consumer habits over the last 12 months, found one in five people (19.5%) have reduced...
According to research 0.4% of the population had a peanut allergy in 1997 and by 2008 this number had increased to 1.4% which...
‘Springboard 2022’ is aiming to reverse hospitality’s skills deficit and staffing crisis, which has been exacerbated by the...