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Refrigeration runs 24 hours a day, seven days a week in most cases and is a high energy user in kitchens. The guide explains what the symbols on the energy label mean and how they can be interpreted to give value to hospitality brands. Adande...

The Golf Day is a chance for chefs and colleagues to meet up face-to-face to have a great day out. People are encouraged to book early as places are limited to 12 groups of four. There are a range of packages to suit everyone and attendees will be...

Nominations for the new-look committee are invited for those willing to serve 2022-2023. The deadline for receipt of nominations is March 5th and nomination forms are available on the Craft Guild website. The positions available include: Chairman...

The Craft Guild of Chefs has announced that its Annual General Meeting will take place at the Victory Services Club in Hyde Park, London on April 3rd 2022. Andrew Green, chief executive of the Craft Guild of Chefs, said: “The good news is that we are...

All you need to do to win is look inside your 9kg box of No.1 Thick Noodles or 7.7kg box of No.2 Fine Noodles – ten lucky winners will find a Golden Ticket offering a supply of noodles for a year, and a further 300 boxes will contain a £30 Gift Card...

The updated list, which can be found here, includes Wild Atlantic Salmon, Blue Marlin, Pacific and Southern Blue Fin tuna, Orange Roughy, Wild Atlantic Halibut, Parrotfish, Starry Smooth-hound, Shark, Wild Sturgeon, Yellow Gurnard and Skate. Sarah...

The awards are open to individuals, teams, companies and organisations including contract caterers operating in a public sector environment. There are 16 award categories available for nomination plus the Armed Forces Caterer of the Year Award and a...

The event, which was compered by comedian Russel Kane, was attended by senior team members and directors. A charity raffle that was held on the night raised £5,360 for industry charity Hospitality Action. Coral Rose, managing director of the Country...

Special chef-guests, Gary Maclean and Ross Sneddon led the educational day to ‘inspire’ the next generation of budding chefs. The students were also joined virtually by Cyrus Todiwala who shared a ‘thought-provoking and inspirational’ speech. Hosted...