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Nominated by the membership and ratified by the Vice Presidents’ Council, the honours and awards are made annually for the previous year and this year’s roll call included more than 60 recipients. The awards were presented by Craft Guild chairman...

The finalists represent four different hospitality sectors, including, pub, hotel, golf club and event catering, and universities. Finalists had to submit a three-course meal that can all be prepared on a BBQ within one hour. Ben Bartlett, president...

Scuola per Cuochi, the Carluccio’s chefs’ school, is run in partnership with Westminster Kingsway College to provide its chefs with new skills and professional training. This week it will complete its 20th chefs’ school with over 200 chefs completing...

Mark Gregory, Le Chef Professional founder, said: “Kitchen Heroes is the chance to give credit to someone special. We want to acknowledge their contribution, not only to your career but all reward their positivity and commitment to the industry.” The...

A panel of the UK’s leading chefs - who hold five Michelin stars between them - chose Moriarty at a live cook-off held at the prestigious Harrods of London. He was selected as one of 20 global finalists, chosen from 3,620 chefs across 191 countries...

The AAE recgonises and encourages the most talented ambitious chefs, pastry chefs and waiters in the hospitality industry. Following nine semi-finals around the UK, 47 candidates have successfully reached the standard required to go through to the...

David Mulcahy was recognised last week at the Craft Guild of Chefs Honours and Wards, which also marked the Guild’s 50-year anniversary. The Order of Merit is the highest award given by the Vice Presidents’ Council for meritorious outstanding service...

Vickery is an ambassador for Coeliac UK and will lead a series of gluten-free masterclasses in the Knorr kitchen throughout June and July, offering practical advice and insight into how chefs are coping with allergen legislation. Leon Mills, category...

The Wild Atlantic Prawn Chef Education Programme (WAPCEP) has been designed to provide chefs, trainee chefs and those studying hospitality management subjects with an introduction to wild Atlantic prawns, helping them to fully appreciate the species...