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01st May 2026
Craft Guild reveals 4 finalists for 2026 Public Sector Chef Award
The Craft Guild of Chefs Awards are seen as the chefs’ Oscars recognising the exceptional talent across the whole of the industry. The winner of the Public Sector Chef accolade (sponsored by Tugo Food...
30th Apr 2026
NCOTY winner Danny Young launches own Dishpatch meal
Head chef at The Torridon in the Scottish Highlands, Danny is one of the UK’s most exciting culinary talents. Recently crowned National Chef of the Year, he has also led The Torridon to its first...
30th Apr 2026
Paulig Pro report finds UK diners shift to bold flavours as global influences rise
Created by Paulig Pro, the study is the first in a bi-annual series exploring how food culture continues to evolve and has been released as part of Paulig’s 150th anniversary. The research draws on...
30th Apr 2026
Delice De France unveils biggest bakery trends with spring/summer range
The launches demonstrate Delice de France’s continued mission to build on its bakery expert status by adding complementary products outside of the category. This year’s catalogue sees Delice launch...
29th Apr 2026
Savoy Educational Trust sets out vision to ‘transform’ hospitality careers by 2030
Alongside the launch of its Vision for 2030, the Trust revealed a refreshed brand identity — a visual expression of its renewed purpose and ambition. The Trust, which exists to empower the next...
28th Apr 2026
Craft Guild of Chefs unveils Honours & Award recipients at AGM
The Craft Guild of Chefs was established in 1885 under its former name of the Cookery and Food Association. It has developed into the leading chefs’ association in the UK and has many members...
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The group's businesses have been sold to V8 Gourmet Ltd. In a statement, administrators Chantrey Vellacott DKF LLP said: "It...
According to the Times Online, Gourmet Restaurants is close to appointing Chantrey Vellacott DFK administrators after just...
Bob Cotton, the association's chief executive said that despite the scheme being voluntary, it is another burden for...
"Restaurants serving food of a three Rosette standard are worthy of recognition from well beyond their local area, while four...
The monthly magazine is putting together a 'need to know trends guide' for its February issue and some of the key trends...
This trend, which is reported in the caterer's Eating at Work report, is leading to a culture of 'desk dining' and 'grazing'...
The £1.8m investment, which will preserve and restore the Grade 11 listed building, has received a £135,000 grant from Cadw...
The webpage covers key areas of activity formerly carried out by FFB such as UK-based support, in-market support; the British...
To make life easier for everyone, the organisers have set the Guild up with its own registration form that members can use to...