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12th April 2013

Written by: Admin

Mark Hill knows the importance of great mentoring. From the age of 13, he had the ultimate teacher – his father.It’s nearly 30 years since celebrated competition chef Brian Hill showed his son the ropes that have led him to represent his country many...

Winter 2009 - Culinary Academy

About Us Our Aims and Objectives Our Team History About Us Established in 1885 under its former name of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members..

About us

7th November 2018

Written by: Katie Imms

Located within the Marsa Malaz Kempinski Hotel, the latest venture will see Karl Emsen, former sous chef at Paul Walsh’s City Social, lead as executive chef “following his involvement in Atherton’s restaurant Pig and Palm (Cebu).’ As well as a...

Jason Atherton opens in Doha

8th November 2018

Written by: Katie Imms

Proving the nation’s evolving tastes, over a quarter of the 1,500 Brits surveyed say they have never tried bread sauce (29%), Christmas cake (28%) and nearly a half (45%) eggnog. What’s more, a further 47% claim to be ‘fed up’ with the traditional...

Brits are bored with traditional Christmas foods, poll reveals

9th November 2018

Written by: Katie Imms

It comes as new researched reveals that 70% of hospitality workers feel stressed in the kitchen, with staff shortages and unreliable equipment among the biggest causes. The water company’s new four-part series: ‘Life is Better Filtered’ address such...

Industry experts sign up to BRITA Professional's stress awareness podcast series

12th November 2018

Written by: Katie Imms

This comes from online job site CV-Library, who surveyed 1,100 catering staff to see how many have been dismissed and the main reasons why. Of them, 16.7% admitted to being fired from a previous role and a further 13.3% have had to fire someone in...

Caterers share top signs for getting fired

12th November 2018

Written by: Katie Imms

Up against 17 other finalists, BCF said the competition was ‘fierce’ with the young chefs given just two hours to produce a two-cover, three-course meal, including a vegetarian starter and at least one product from the Major International range...

British Culinary Foundation names Young Chef of the Year

12th November 2018

Written by: Katie Imms

Offering members and non-members alike the chance to network and discuss the latest industry happenings, the Craft Guild of Chefs’ Lunch Club scheme is also a great excuse for chefs to get together over some great food and wine. At just £35 per...

Craft Guild announces second Lunch Club

14th November 2018

Written by: Katie Imms

Open to chefs across the UK, entrants must submit a sweet or savoury recipe that contains less than 500 calories and no more than one heaped teaspoon of Nutella per portion, by 30 November. Eight successful applicants will then take to the live...

Nutella Challenge launches at the Foodservice Show

14th November 2018

Written by: Katie Imms

Led by executive head chef Michael Bates, a team from the Celtic Manor Resort (Newport) will be flying the flag for Wales. Belgium will be represented by its national junior team and Austria a regional team. Set across three days, each will have to...