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The junior chefs served up a starter of Pembrokeshire scallop and roe croquette, seabass ceviche, chilled avocado, gin and elderflower cucumber. Main course was dry aged fillet and short rib of Welsh beef, sourdough crouton, onion puree and butty...

Beth, 18, who lives in Brighton, is a third year chef student at Westminster Kingsway College’s School of Hospitality and Culinary Arts in London. Beth was mentored throughout by college Chef Lecturer Chris Basten, former chair of the Craft Guild of...

There are 15 categories available for nomination, including the ‘Chef Lecturer Award’, ‘Competition Chef Award’ and new for 2020 is the ‘Food Business Innovation Award’. The Craft Guild of Chefs Awards aim to celebrate and recognise ‘culinary...

The event will be held at The Tower Hotel from 6:00pm and if you are a London Division member who is interested in attending please contact Jane Jonson on: [email protected]. You can only attend the event if you are a member of the Craft Guild of...

The team secured the bronze medal in the chefs table edible buffet, which took place on 17 February. Michael Kirkham-Evans, a lecturer at Grŵp Llandrillo Menai, managed the junior team at the Culinary Olympics. Arwyn Watkins, president of the...

On 2 May 2020 Partridges of Sloane Square will host the annual Chelsea Bun Awards. There will be a fine food market on the Kings Road in Chelsea to raise money for The Children’s Surgery Foundation to help children at Chelsea & Westminster Hospital...

In total Culinary Team Wales, including the junior and senior teams, won two bronze medals and one silver medal at the Culinary Olympics, which took place from 14-19 February 2020 in Stuttgart. The senior team’s menu for the Restaurant of Nations...

The winner of the Basque Culinary World Prize will receive €100,000 to devote to an initiative of their choice. Over the last four years the competition has ‘sparked’ discussions about the role of chefs in bringing about social change. Since the...