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After four years of “non-stop” research, photography, experiments, writing, and baking, Migoya – who studied French gastronomy at the Lycée d'Hotellerie et de Tourisme (Strasbourg) – is visiting London to share his expertise and experience at the...

Addressing the UK’s growing obesity problem - which accounts for one in five early deaths - Oliver claimed that obesity should to be seen as a national security threat, explaining: “When you look at mortality (obesity-related cancers and heart...

Voted for by Guild members and other industry colleagues, the People's Choice Award was open to all chefs from any part of the hospitality and catering industry, and celebrates either a specific achievement or long-term commitment to the sector. This...

The expedition – led by experience adventurer Neil Laughton – saw the team climb the 7020m to the North Col on the Tibetan side of Mount Everest, to raise money for Community Action Nepal following the 2015 earthquake there. The three-course dinner...

The line-up includes: Cookbook author, Florence Knight – 30 May Chef and Financial Times columnist, Rowley Leigh – 12 June Chef Nicholas Balfe (of Salon, Brixton) – 26 June Chef and Guild member, Sat Bains – 24 July Celebrating British cooking and...

Set to battle it out at the 21 st Skills for Chefs Conference (4 July) are: Colette’s at The Grove Hotel Kendal College Fischer’s & Rowley’s Loughborough College North Warwickshire and Hinckley College. Competition director, David McKown, commented:...

Encouraging hospitality workers from across the capital to get involved and help raise money for industry charities, the event will once again see 80 hotel and catering teams go head-to-head in the annual football competition - the Hotel & Catering...

In addition to workshops, cookery demonstrations and talks from chefs including Levi Roots, the charity is launching its Food and Beverage Superstars (FABS) recognition scheme. Open to all staff working across its food and beverage teams, categories...

Open to chefs aged 23 and under, the Kitchen and Pastry Graduate examinations were founded by Craft Guild Vice-President, Steve Munkley, in 2002, to test and improve the skills young chefs learn at college and in their early careers, and take them to...