Stockpot Magazine

As the official publication for the Craft Guild of Chefs, Stockpot provides chefs across the UK with all the latest news and views from the culinary world.

As the key medium the Craft Guild uses to communicate with its members, Stockpot's editorial coverage includes:

  • Culinary competition updates
  • Event reviews
  • Chef profiles
  • Regular focus features on ingredients, training, legislative issues, and masterclasses

Click to read the latest issue of Stockpot

Latest Stockpot

15th Jan 2026

On the Pass - Jan/Feb 2026

By: Rebecca
Highlights include: NCOTY New Chairs of Judges Graduate Awards open for entries Chairman's Charity Dinner Craft Guild Awards 2026 Danny Young on tour Wellbeing – bringing chefs together To receive...

22nd Jun 2025

Craft Guild On the Pass November/ December

By: Rebecca
Highlights include: Meet the new NCOTY and YNCOTY Craft Guild Honours and Awards Fuelling Minds, Bodies and Kitchens Graduate Awards wrap up 2025 HRC 2026 Young Restaurant Team – head to Spain Launch...

23rd Nov 2024

On The Pass - Winter

By: Rebecca
Highlights include: Craft Guild of Chefs looking for Honours and Awards nominations National Chef of the Year winner Orry Shand Wellness Event Business Partners Lunch Association of Pastry Chefs...

More Stockpot

Summer 2010 - More than Magical
As everyone waits in anticipation to learn who has won the coveted Craft Guild of Chefs awards, can anyone imagine the...
Spring 2010 - Welcome
Nobody could say that 2009 was an easy year; this time last year I was talking about the economic downturn and wondering what...
Spring 2010 - Twelve days of heaven
An awesome foodie experience beckoned as we set off on a whirlwind tour of Chile. ProChile, Chile’s Foreign Office department...
Spring 2010 - Taste of Argentina
If you want to get the perfect cuisine style, you have to go back to school. That’s the philosophy behind the success of the...
Spring 2010 - A kind of fruit juice
Trying to describe extra virgin olive oil seems at first to be quite easy. It is commonly stocked in every household, and in...
Spring 2010 - On the Fusion trail
New menu ideas that involve exciting ingredient combinations is something every chef has on its wish list to satisfy their...
Spring 2010 - Trendwatching USA
The gap between British and US chefs’ thinking on future trends is narrowing as those forecast to be the hot tips for this...
Winter 2009 - Welcome
This has been a most trying year for the whole of our industry, with the economic downturn impacting in every hospitality...
Winter 2009 - Restaurant Show 2009
The Restaurant Show had a tough call to make this year with the credit crunch continuing to put a stranglehold on the...
Winter 2009 - All rise for New Zealand
In the perfect setting of the penthouse suite of New Zealand House in London, Luke Fouracre, demi chef de partie at the House...