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Staff shortages in the hospitality industry are reaching ‘critical levels’, causing nearly half (45%) of operators to cut trading hours or capacity in order to cope, costing the industry £21Bn in lost revenue and causing an estimated £5Bn loss in tax...

The students served coffee and confectionery items from 11:00am, which then switched to more substantial offerings from noon. The lunch options included speciality burgers, pizza, fish & chips, pasta dishes, beef curry and pad Thai. All dishes were...

Broadcast live from the kitchen of Cinnamon Kitchen City, this masterclass offers a unique opportunity to learn from one of the most well-respected Indian chefs in the UK, with four additional spaces available to join Vivek in the restaurant’s...

The Chairman’s Award was given to Mark Reynolds for his outstanding commitment to the Craft Guild and his continued support of all our competitions and events. President’s Trophy is awarded to any establishment for outstanding food and service...

The competition encourages chefs to share their ‘most exciting, innovative and out the box recipes’ that can be created using its range of fries, chips and potato shapes. Three winners will be selected from four sector categories, with first place...

Graham Tinsley, MBE, executive head chef at Carden Park Hotel and Spa, near Chester takes up the new position as culinary director and Kurt Fleming, head chef at The Angel Hotel in Cardiff, is the new financial director in succession to Toby Beevers...

The trio on the trip included Samantha Watkins, Loughborough College (BOH Student), James Shuttleworth, The Tower Hotel (BOH Apprentice) and Tara Humphrey, City of Glasgow College (FOH Student). The trio enjoyed an Arabic BBQ under the stars in the...

This event offers chefs aged under 25 the chance to improve their culinary skills, build confidence, network with industry peers and to put themselves into the national spotlight. Chefs completed a series of skills tests, paper exams and challenges...

The chefs have been recognised for their success in a national or regional competition or have been put forward by a select group of industry leaders who have recognised their talent as rising stars. Once menus have been judged, seven of these chefs...