Chef and Restaurant Magazine

At an event hosted by Angus Pure and Aussie Beef & Lamb, the Craft Guild of Chefs has unveiled the 10 finalists who will battle it out for the coveted National Chef of the Year title, following the competition's highly anticipated return to live semi-finals. Led by chair of judges Mark Birchall and Chair of Pastry, Cherish Finden, the judging panel faced the challenging task of selecting this year's finalists from an exceptional field of talent.

The hunt is underway for the UK's most talented chef and sommelier teams to compete in the national finals of Copa Jerez 2026, with the ultimate prize being a place representing Britain on the international stage in Spain next year. Entries are now officially open for UK teams to craft and present an exceptional three-course menu perfectly paired with Sherry. The challenge is designed to showcase both technical skill and creative flair in pairing food with one of Spain's most distinctive wines.

The Craft Guild of Chefs has announced the 10 talented chefs through to the final of Young National Chef of the Year (YNCOTY), following the much-anticipated return of live semi-finals for the first time since 2019. The London heat at Capital City College Westminster took place yesterday, following last week's opening semi-final at Sheffield College, with chefs across both cook-offs competing for a place in this year's final.

Europe's first B Corp certified egg packer is raising the bar for hospitality, introducing their new free-range liquid egg to the market. Developed in close partnership with chefs and industry professionals, St. Ewe's free-range Liquid Egg range has been created to meet the demands of modern professional kitchens, delivering the flavour, functionality and reassurance chefs expect from shell eggs in a convenient, ready-to-use format.

More than 700 of the UK's leading chefs and industry celebrity names gathered at the Westminster Park Plaza in London on 10 June to celebrate the very best of British gastronomy at the prestigious Craft Guild of Chefs Awards 2026. Hosted by chef and broadcaster Simon Rimmer, the glittering ceremony recognised outstanding talent, innovation and dedication across the profession.

The Craft Guild of Chefs has officially unveiled the semi-finalists for National Chef of the Year as the competition reaches its next exciting stage. Following a strong set of entries this year, a select group of chefs from across the UK have been chosen to go forward to the live semi-finals, which will take place in both Sheffield and London on 24th June and 1st July respectively.

The Craft Guild of Chefs has announced the semi-finalists for Young National Chef of the Year, with chefs set to compete in live cook-offs in both London and Sheffield for the first time since before the pandemic. This marks a significant moment for the competition, as the return to live semi-finals gives rising culinary talent the opportunity to cook in front of some of the industry’s most respected chefs, many of whom they will have long admired.

HRC 2026, running from 30 March – 01 April at Excel London, has opened registration, unveiling a programme of engaging new features designed to reflect the changing priorities of the hospitality and foodservice sector. Jo Farish, HRC Event Manager says: “After a challenging 2025 for hospitality, it’s never been more important for the industry to come together, share ideas and support one another.

The Savoy Educational Trust has pledged £21,200 to support the 38th edition of Nestlé Professional Toque d’Or, as part of a shared commitment to nurturing the next generation of hospitality talent. Participating colleges will benefit from prizes awarded at each stage of the competition to drive positive change across the industry.

The Choose Hospitality Pledge, the industry-wide initiative driven by Nestlé Professional, Choose Hospitality and Springboard, has wrapped up its 2025 events. The initiative reached close to 1,000 young people across York and Brighton, with an inspiring message about careers in hospitality. Over two weeks this October, ambassadors from across the sector delivered workshops, talks and activities designed to bring the world of hospitality to life for secondary school students.