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The last time the event was held was way back in 2006 when it was a sell out, with more than 120 golfers teeing off, and the Craft Guild is hoping for a repeat performance. A host of fantastic prizes are up for grabs including a car for a hole in one...

On Monday 11th July 2011, hundreds of senior executives from the world of hospitality will gather at The Jumeirah Carlton Tower Hotel, London to meet with industry colleagues and hear from one of the most dynamic, passionate individuals in the...

Over 3,500 buyers and senior decision-makers from the out of home food and drink industry are expected to attend the event when it returns to London's Old Billingsgate on 29-30 September. The event will feature over 160 exhibitors showcasing a range...

Ramon Pajares, the new chairman of the Savoy Educational Trust talked about the great work the independent charitable trust has done over the past 50 years, highlighting how important it was to support young people and inspire them to work in the...

The Government's Red Tape Challenge website will publish today with all of the existing legislation relating to the food, drink and hospitality industry plus general laws relating to employment, environment, law and health and safety. Individuals and...

Craft Guild vice president Steve Munkley, who pioneered the exams back in 2003, said he was delighted with the increased number of chefs taking part. The regional tests will be held at the University College Birmingham and the University of West...

They include The Ritz sous chef Adam Smith; Adam Bennett, head chef at the Michelin starred Simpson's Restaurant in Birmingham; and Martin Hollis, resort head chef at Gleneagles Hotel in Perthshire. All three chefs will now take part in trial cook...

The competition, which is now in its 39th year, is open to all chefs over the age of 23 who work in any sector of the catering industry. This includes hotels, restaurants, pubs, universities and contract caterers. This year the categories will be...

The competition is open to any member of the public who thinks they have what it takes to produce a pasta dish to impress Zilli and Prezzo executive chef, Paul Lewis. The prize up for grabs is a place on the Prezzo menu for the winning dish, plus a...