by BFFF
Dec 11th, 2018
5 mins
BFFF

Craft Guild of Chefs launches lunch club

 

Andrew Bennett, Chairman of the Craft Guild of Chefs

The Craft Guild of Chefs, the UK’s leading chef’s association in the UK, has launched a brand-new Lunch club.
The inaugural event took place on October 15th at Galvin La Chapelle in London.

The purpose of the Lunch club is to provide a unique opportunity for chefs and foodservice professionals alike to get together, experience an enjoyable meal in one of London’s top restaurants, and share best practice with peers that work in the industry.

It is an excellent chance for upcoming chefs to gain more knowledge from those with long-standing experience in the catering field.

Andrew Bennett, Chairman of the Craft Guild of Chefs (pictured above) comments:
“We are delighted with the launch of our very first lunch club. With many influencers around one table, I feel everyone thoroughly enjoyed themselves, whilst having the chance to meet new people which could potentially be a great advantage to them and their business.

The Craft Guild of Chefs Lunch club is a perfect opportunity for industry goers to engage with one another on a regular basis and have a delicious meal at the same time. I highly recommend booking into one.”

The Craft Guild of Chefs Lunch club will take place every month at a different restaurant around London, and once well established will branch out to various locations across the UK.

Sarah Hartnett, pastry chef consultant said: “What a great way to start the week, excellent food, and the chance to talk with fellow Chefs about what is happening within our industry, and how it affects them. It’s important to listen to the junior chefs in the industry-learn what challenges they face, and see what we can do to make it a better workplace for them, roll on the next one”

Chris Galvin and his team at Chef Patron of Galvins Restaurants were honoured to cater for such esteemed members of the Craft Guild of Chef’s for the first Lunch club. In addition to saying “it caused quite a buzz in the kitchen” Galvin applauded the Guild by saying “it is good for chefs out there to get talking and have time out together around the table, sharing good conversation and experiences.”

The menu served included a pressed terrine of rabbit, ham hock & foie gras peach & hazelnut followed by lasagne of Dorset crab, beurre Nantais, Chateaubriand of Cumbrian beef, cep mushrooms and celeriac fondants, followed by an Valrhona chocolate & passion fruit ganache, banana ice cream & sesame tuile.

Upcoming Lunch club venues are:
• 12 November, Somerset House £35 p.p. including a three-course lunch and wine
• 3 December, Min Jiang at Royal Garden Hotel £35 p.p. including a three-course lunch and wine
Please contact enquiries@craftguildofchefs.org for more information and to book your place! Be quick as places are limited.

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