Craft Guild of Chefs

Established in 1885 as a Guild of the Cookery and Food Association, the Craft Guild of Chefs has developed into the leading Chefs’ Association in the UK and has many members worldwide from all aspects of the foodservice and hospitality sectors.

This year St. Ewe Free Range Eggs has aligned with the Craft Guild to support the industry that brings so much to the UK and offer insight into the constantly changing times within the industry, the skills shortage, and challenges within the education of the next generation.

St. Ewe’s multi-award-winning free-range eggs can be found in the kitchens of some of the most celebrated chefs in the country, so to be aligned and supporting a body of professional Chefs committed to the advancement of useful knowledge and skills to support the industry and wider community is a proud moment.

“The Craft Guild of Chefs always look to work with other great brands, and none better than St Ewe Free Range Eggs, where the Chicken is Queen!!

Working with suppliers who help provide Chefs with the very best ingredients is always the first point of call in any good recipe. Seeing how St Ewe Free Range Eggs treat their hens, the welfare and husbandry, shows that we have made the right choice in working alongside them”.

St. Ewe’s CEO Bex Tonks comments.

“The Craft Guild of Chefs has developed into the UK’s leading Chefs’ Association and to align our brand across all aspects of the foodservice and hospitality sectors is a real honour.

For an industry that brings so much into the UK we understand the role of hospitality professionals and how important it is to support and engage with the sector.

Our family business has come such a long way since starting out life as a dairy farm in the 1960’s and moving into free-range egg production in 1982, and that is thanks to the hard work of my parents, our team, farmers, and our loyal customers.

The past few years have been extremely challenging especially for the food production and hospitality industries, so to be here today, supplying and supporting some of the UK’s leading and upcoming chefs, is a truly proud moment for all of us at St. Ewe.”

The Guild hosts the annual National Chef of The Year competition which will also be supported by St. Ewe and this year Chef Matt Abé, will be taking to his new role as Chair of Judges. His brief has been unveiled and this year the criteria will focus on demonstrating excellent culinary skills across multiple disciplines. The brief will focus on the creative use of local and global sustainable ingredients as well as the avoidance of any unnecessary food waste, true to the values held at St. Ewe.