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Two hundred guests enjoyed a four-course meal cooked by renowned Michelin-starred chefs Angela Hartnett, Robert Reid and Neil Borthwick. Funds raised over the course of the evening will go towards supporting Action Against Hunger's work, providing...

The wellness evenings aim to create a culture that is positive, energetic, mindful and inclusive for Craft Guild of Chefs members, business partners, supporters and friends. Venue details: Venue – RAK Ceramics, Clerkenwell - 100 St Johns Street...

The letter, created by industry body UKHospitality, calls for continued support as the UK’s hospitality industry faces the potential of an additional £1Bn business rates bill next April, unless the Chancellor freezes business rates and extends the...

The free-to-enter Awards for Excellence are open to businesses and individuals that have achieved ‘outstanding things’ over the past 12 months. The deadline for final entries is Monday 8th January 2024 and the shortlist will be announced in February...

The Skills Theatre will allow aspiring and student chefs to demonstrate their skills in live competition and provide a platform to showcase their talents and refine their skills essential for their career growth. The Craft Guild of Chefs Team of the...

Taking place from 12th-13th March, NRB24 will showcase a variety of talks, interviews and demonstrations that reflect the ever-evolving landscape of the hospitality industry. The Kuits NRB Top Fifty is set to return for its eleventh edition and once...

Held at Westminster Kingsway, the luncheon took place in the Vincent Rooms. The Vincent Rooms, like all the colleges dining areas, offers an exclusive and high-quality dining experience which combines outstanding levels of service and catering from...

Murray Chapman, founder of A Passion to Inspire, said: “What a culinary adventure. Great lecturers and teachers supporting and going the extra mile to inspire their students. A great way of inspiring, learning and sharing. On the day we had over 450...

Culinary awakening Gillies, who wasn’t brought up in a ‘romantic food household’, was introduced to the culinary world by his brother but gained inspiration from one of the early cookery books he purchased. He said: “My brother suggested it and I did...