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18th Dec 2025
Craft Guild of Chefs Wellness Team – Thank You
Your continued encouragement, participation, and belief in the importance of wellbeing within our industry have made every achievement possible. This year’s programme has gone from strength to...
18th Dec 2025
Craft Guild of Chefs Education & Training Summit receives great response
Taking place at the Radmoor Restaurant at Loughborough College, the evening will welcome 80 residential delegates from across the hospitality and education sectors, highlighting the strong appetite...
18th Dec 2025
Bidfood appoints Martin Eshelby as its first culinary director
Bidfood says this appointment recognises his many years of dedicated hard work and reflects the companies continued commitment to culinary excellence, innovation and leadership within the foodservice...
18th Dec 2025
Gold Service Scholarship final unveils 10 finalists from across UK
Representing London, Edinburgh, Cumbria, Oxfordshire and Perthshire, the group includes individuals working in hotels, restaurants and a luxury train - highlighting the diverse range roles within the...
17th Dec 2025
Savoy Educational Trust supports restaurant competition
Angela Maher, chief executive of the Savoy Educational Trust, said: “Competitions like the UK Young Restaurant Team of the Year play a vital role in helping young people bridge the gap between...
17th Dec 2025
The Clink Charity wins tender to retain its restaurant at HMP Brixton
Over 235 City & Guilds NVQ qualifications in hospitality and catering have been awarded to students trained at The Clink’s HMP Brixton Restaurant, reducing reoffending and providing employment...
More News
It closes at 2pm on Friday 18 May, so get online now to be in with the chance of getting your hands on some very special...
He faced stiff competition from his fellow finalists but his winning dish of pan fried hake with mussels in Philadelphia...
Launched in partnership between Movenpick Ice Cream and the Craft Guild of Chefs, the competition is an opportunity for chefs...
The duo's winning menu comprised: langoustine bisque composition, pea purée, parma shard and seaweed sour dough; saffron...
The School Food Trust (SFT) has today published the results of a survey conducted among a sample of 100 academies into their...
Hailing from a diverse mix of foodservice sectors, the line up is now gearing up for the penultimate round of the top...
The Longridge Restaurant in Preston, which was Heathcote's first eatery, has now been placed on the market. In an open letter...
They were among students from six colleges who had made it through to the cook off at University College Birmingham on May 9...
The initiative will run over the summer months and will see the two companies offer their customers a range of tools, recipes...
There are six categories to accommodate the range of quality assured pork cuts and products being served up across the...