Craft Guild banquet brings 50th celebrations to a close

The  Staff Canteen

The Staff Canteen

Editor 22nd October 2015
Five chefs who have made a real mark over the past 50 years were recognised at a banquet thrown by the Craft Guild of Chefs to bring its golden anniversary year celebrations to a close. winnie myersSteven Scuffell, Pauline Tucker, the late Winnie Myers, Ian Jaundoo and Giovanni Fontabasso all won an award for their outstanding contribution to the industry for each of the decades the Guild has been running at the Shakespeare Globe Theatre event. Each winner received a trophy and a personalised knife set courtesy of I O SHEN, presented by HRH The Countess of Wessex and Craft Guild national chairman Christopher Basten. Attended by 260 guests made up of Craft Guild members and business partners, the celebration included a ‘dine through the decades’, five-course meal designed and prepared by a brigade of the Guild’s finest and comprising 60s-inspired canapés, prawn cocktail, Babycham sorbet, shoulder of lamb with fondant potatoes and roast vegetables, and egg and soldier. Christopher said: “The night was absolutely fantastic, the chance for everyone to get together and celebrate the achievements of our association whilst having a bit of fun, dancing to the brilliant Marshall Band and even playing a game of pass the parcel.” “The banquet itself went down a storm, especially the surprise appearance from the singing waiters, and while the menu was simple, it reflected the last five decades to a ‘T’. “We also got to mark the many achievements of an incredible chef from the five decades the Guild has been running. The late, great Winnie Myers is, sadly, no longer with us, however, we were delighted to have her two nieces collect her award on her behalf.” The banquet was just one of the highlights of this year’s 50th celebrations, marking a momentous milestone for the Guild as the largest chefs’ association in the UK, staunch supporter of education and the advancement of culinary art and science across all sectors.

>>>Click here for more information

In these challenging times…

…the hospitality landscape has dramatically changed in the last two months, and with that our advertising revenues have all but expired, significantly impacting our business. Despite having to furlough a large portion of our staff, we are still delivering the valuable content and honest information, which hundreds of thousands of you come to The Staff Canteen for. We believe we have a critical role to play in informing and supporting our audience. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.

Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs, are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector.

Your financial support means we remain independent and open to all. We were launched by a chef and remain the voice of chefs and other hospitality professionals.

We need your support to keep delivering the products and content that you love, giving you the platform to share opinions and inspiration. Every contribution whether big or small, means so much.
Support The Staff Canteen from as little as £1 today. Thank you

The  Staff Canteen

The Staff Canteen

Editor 22nd October 2015

Craft Guild banquet brings 50th celebrations to a close