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The grand finals celebration, with the theme balanced diets and sustainable futures, consisted of a week of challenges where the nine finalists of this years’ competition had to demonstrate their talent. The winners include: Back of House Student...

Lakeland Dairies marketing controller, Jean Cattanach set the scene with an introduction to the company’s heritage and expertise in dairy farming. A global market leader in the manufacture of dairy-based products. its co-operative of 3,200 farmers...

The demand for plant-based meals continues to increase as more people adopt a 'flexitarian' approach to eating with vegetarianism and veganism gaining in popularity too. These changes are being driven by concerns about health, the environment and...

The two organisations are asking their respective members to think how best they can raise funds to support those in need. The war in Ukraine has forced almost 5m people to flee the country. UNICEF consider that more half of the country’s children...

Matt Owens, chairman of the Craft Guild of Chefs, said in the foreword: “I would firstly like to welcome your new Guild committee following our recent AGM, and also offer my congratulations to all our award winners. It’s been an amazing few months as...

Eastleigh College in Hampshire, which recently earned itself the Craft Guild of Chefs College Accreditation, has given its catering and hospitality students a chance to see a leading venue in action with a visit to Pennyhill Park, the luxury hotel...

The 2022 NACC competition has also announced that entry deadlines will close on Friday 6 May 2022. The NACC are looking for a two course menu, main course and dessert, suitable for service users in a care setting. The combined food cost for both...

The list will be carefully chosen from the standout dishes submitted by London restaurants to the One Planet Plate campaign, presented by HSBC. Juliane Caillouette-Noble, managing director of the SRA, said: “Diners don’t want a lecture when eating...

The event was the brainchild of chairman Matt Owens and Guild Wellbeing Ambassador Andy Aston, and included speakers from Fair Kitchens, Kelly’s Cause Foundation, Beyond Food Foundation and Burnt Chef. Matt Owens said: “It was fantastic to bring...