Essential Cuisine helping the Craft Guild of Chefs’ uncover the stars of tomorrow

ESSENTIAL CUISINE is once again supporting the Craft Guild of Chefs in their quest to find some of the UK’s best young chefs with the return of the Gradate Awards for 2014. Chefs who are 23 or under and have what it takes to impress top culinary experts should download an entry form from the Craft Guild of Chefs website.

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Successful candidates will have to pass a number of culinary challenges in a high pressured environment and must achieve a score of 85% if they reach the final exam. Josh Bingham from Le Manoir aux Quat’ Saisons is no stranger to this pressure. Josh was last year’s Highest Graduate Achiever with a fantastic score of 90%. He said “I entered because it felt the right time to test myself against chefs of a similar level whilst pushing myself to learn more and become a better chef. It was great to meet like minded people and make new contacts during a fun, yet challenging, experience. Constructive feedback, in events like this, is the best way to learn and develop as a chef and a person.”


Nigel Crane, managing director for Essential Cuisine, said “Hearing words like this from Josh and the other Graduates makes us very proud to support this event, which is a highlight in the culinary calendar. The standard last year was very high with candidates being described as ‘the best bunch of finalists ever’. We’re excited to watch the 2014 awards develop over the coming months and would encourage young chefs from around the UK to enter.”


Chefs have until May 10th to submit their paper entries, after which a select few will be invited to take part in a regional cooking test. These will take place on June 11th at Sheffield College and Cardinal Wiseman School Greenford. On August 28th the final exam takes place at University College Birmingham and the results will be announced at a glittering awards ceremony on September 5th at the Landmark Hotel.


To enter the Graduate Awards, visit for an entry form. For more information, email or call 0208 948 3870.


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