Professional association for head chefs, pastry chefs, restaurant managers and quality suppliers. Concerned with raising standards and public awareness of food, food provenance, cooking and service, as well as helping to attract young people into the industry through education and training programmes.
Professional body for front of house staff – including food and wine waiting staff and bar assistants. Its aim is to improve the basic knowledge of restaurant staff. Provides skills seminars and training programmes.
Promotional body for British beef, pork and lamb. Its foodservice website includes downloadable guides, recipes, and training links.
Industry networking group, organising lunches, lectures and meetings throughout the year.
Chefs’ association that can trace its history back to 1845. Run by chefs, for chefs. Its aims are to maintain professional standards of cuisine and to encourage learning and skills.
Previously known as the European Catering Association, this organisation encourages caterers and associates from all sectors of the food service industry to network, exchange ideas, socialise and keep in touch. Members include managers, chefs, accountants, consultants, students and suppliers.