Throughout May, Essential Cuisine welcomed Clara Guillot, a student at Rennes School of Business, who joined the Marketing team for a month-long internship. During her time with us, Clara gained insight into the different areas of marketing, experienced day-to-day life within a business, and developed an understanding of the many functions that support its success.
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.
Ahead of the Pub Chef of the Year competition at International Salon Culinaire, this year’s finalists gathered in London for a dedicated Mentor Day designed to help them prepare for the challenge ahead. Hosted at the Alliance Farmers Produce office, the session brought competitors together with chefs, partners and industry organisations for a morning of practical advice, demonstrations and discussion about what it takes to succeed in one of the UK’s most respected culinary competitions.
Seasonal ingredients not only taste better, but they also support more sustainable menu planning, reduce food miles, and help kitchens create dishes that truly reflect the vibrancy and energy of the season. Whether you’re designing large‑scale menus or crafting individual plates, spring is the ideal time to spotlight nature’s freshest offerings.
