Skip to main content

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

22nd Jun 2023

Craft Guild On the Pass Winter

By: Rebecca
Highlights include: NCOTY & YNCOTY winners revealed Committee nominations now open Largest ever Business Partners Lunch AGM Honours and Awards Teacher Feature Remembering former VP John Retallick To...

26th Jan 2023

Stockpot Winter 2023

By: Rebecca
READ ONLINE Highlights include: Meet the winners: Ben Murphy and Mae Dionio take NCOTY & YNCOTY titles Peter Joyner: From baking bread to the Culinary World Cup CGOC Awards: Entries open for the top...

26th Oct 2022

Stockpot Autumn 2022

By: Edward Waddell
Highlights inlcude: Meet the Graduates: Guild celebrates eight Graduate Awards winners Mark Hill: Keeping the House of Commons well fed Honours & Awards: Call for nominations for 2023 AGM recipients...

More Stockpot

12th Apr 2013
New menu ideas that involve exciting ingredient combinations is something every chef has on its wish list to satisfy their...
12th Apr 2013
The gap between British and US chefs’ thinking on future trends is narrowing as those forecast to be the hot tips for this...
12th Apr 2013
In the last issue I talked about us working with all the member colleges of PACE and offering up membership to encourage our...
12th Apr 2013
Chef training is taken seriously at the Guernsey College of Further Education. So much so that in April the college was one...
12th Apr 2013
Chef endorsement carries a heavy responsibility so when chefs put their names to a product they have to be pretty sure of its...
12th Apr 2013
Fighting for a share of consumers’ hard earned cash when there is a recession is no mean feat. So whether it is a restaurant...
12th Apr 2013
Mark Hill knows the importance of great mentoring. From the age of 13, he had the ultimate teacher – his father.It’s nearly...
12th Apr 2013
In the perfect setting of the penthouse suite of New Zealand House in London, Luke Fouracre, demi chef de partie at the House...
12th Apr 2013
The Restaurant Show had a tough call to make this year with the credit crunch continuing to put a stranglehold on the...
12th Apr 2013
This has been a most trying year for the whole of our industry, with the economic downturn impacting in every hospitality...