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28th Apr 2025
Craft Guild of Chefs reveals shortlisted finalists for 2025 Awards
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of our industry – from apprentice and young chefs just starting out to chefs who are...
28th Apr 2025
Craft Guild of Chefs opens voting for 2025 Culinary Hero Award
The Craft Guild of Chef Awards Culinary Hero Award is voted for by the organisations members and other industry colleagues. Nominations were sought for chefs from any part of the hospitality and...
28th Apr 2025
HIT Training creates Hospitality Academy to tackle industry challenges
Hospitality businesses across the UK are grappling with major challenges such as persistent staff shortages, soaring customer expectations, growing competition and the increasing demand for high...
25th Apr 2025
Forward with Marcus Wareing Training Programme wins Public Sector Catering Award
The Forward with Marcus Wareing programme was developed by Compass Group UK & Ireland to teach the next generation of chefs the skills needed to become tomorrow’s leaders. Since 2021 it has graduated...
25th Apr 2025
Michel Roux highlights untapped potential of fish waste
Stop Food Waste Day takes place on Wednesday 30th April. It aims to raise global awareness of food waste and inspire collaborative change around this pressing issue. As the world is waking up to more...
25th Apr 2025
Hospitality Action launches enhanced EAP to strengthen support for hospitality teams
From legal information and debt advice to personal counselling, menopause coaching and support with addictive behaviours, each part of the programme is designed to help employees navigate every aspect...
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05th Jan 2009
"Employers should hold their nerve and focus on retaining talent and investing in the skills of their people. It is these...
05th Jan 2009
The new website (http://mentalhealthfoundation.mydish.co.uk) explains what foods are good for the brain and shows how to eat...
31st Dec 2008
CBE – Wynne Griffiths, chief executive of Young's Seafood. For services to the food industry. OBE - Kumar Muthalagappan...
23rd Dec 2008
Simon Hulstone, chef proprietor of the Michelin-starred Elephant Restaurant in Torquay, and this year's KNORR National Chef...
23rd Dec 2008
With champagne on arrival and a three-course meal, La Parade is often seen as one of the main highlights of the show...
23rd Dec 2008
Jane Jiggens, general manager of Alliance's East Anglian operation, was joined on the trip by Raymond McCully from the...
23rd Dec 2008
Titled 'Indian Summer', the book is the beginning of a new line of cookery books from Cyrus. Throughout the book there are...
22nd Dec 2008
The one letter that has been drawn to the Agency's attention demands payment of £1,000. A copy of the letter can be found at...
22nd Dec 2008
The competition has seen some of the best known chefs in the UK compete over the years including Jamie Oliver and James...
19th Dec 2008
Tim received an engraved plaque, a bottle of champagne and £500 worth of Marks & Spencer vouchers at a surprise award...