Search

Andrew Green, chief executive of the Craft Guild of Chefs, leads the tributes to our former chair. Green said: “He was a friend, colleague and an industry luminaire who will be extremely missed. “A much loved chef and friend to many, he had a...

Jane was a stalwart of the Craft Guild of Chefs. Working firstly at a grass root level, she was part of the backbone of our organisation. She was strongly supportive and involved with the London division for many years, where she served as secretary...

Kelly’s Cause Foundation was started in honour of Kelly, a talented chef who took her life aged just 23-years-old. Her close friend Tobie-Anna Durk, who trained alongside her at Le Cordon bleu, founded the charity to ensure her friend’s death was not...

Event organiser Montgomery Group wanted to ensure they are still proving an opportunity for chefs around the country to develop and showcase their skills. The competitors will be able to stream a series of ‘masterclasses’ designed to enhance their...

There will be a panel discussion between representatives from companies including Sodexo, Compass, Luxury Family Hotels, GlaxoSmithKline and the London Progression Collaboration. Umbrella training will be speaking to Sean Wheeler, formerly director...

The Vegan Society will be able to showcase products, provide tastings and network with buyers who are searching for ‘unique’ plant-based products for their business. Ericka Durgahee, business development marketing manager at The Vegan Society, said:...

The new report highlights ingredients, trends and consumer habits that are expected in the year ahead. The Aviko Foodservice report, which can be downloaded at www.aviko.co.uk, looks at the nationwide growing desire for plant-based alternatives and...

Hospitality Action offers counselling, advice and signposting to people facing mental health challenges or those dealing with illness, bereavement, debt or addiction. Arwyn Watkins, managing director of Cambrian Training said: “We think that...

The ‘Sechuan Button Challenge’ invites chefs to create dishes featuring an edible flower that creates a ‘tingle with a champagne-like sensation at the top of the tongue’. Franck Pontais, culinary business development manager at Koppert Cress, said:...

The UK Organic Market Report revealed 2020 was the highest year on year growth rate in the organic market since 2005, with a tenth consecutive year of growth. Finn Cottle, trade consultant at Soil Association Certfication, said: “The unprecedented...