Sunday’s (6 May) Spring Ball was a roaring success giving chefs from across the country the chance to enjoy a rare night-off with friends, families and colleagues.  So much so that the Craft Guild’s social committee is already planning next year’s event.

Chefs gathered at the Crown Moran Hotel in London for a delectable six-course meal cooked by the Guild’s Stephen Scuffell, Dennis Mwakulua and team. The menu included: steamed Alaskan salmon, braised welsh lamb and orange and ripple ice cream with raspberry honeycomb dust.  After dinner the chefs and their guests danced the night away to a live jazz band.


The Guild would like to thank all those involved in organising the evening as well as the sponsors of the event – Alaska Seafood, Ikova, Lactalis, Major, Oranka, Welsh Lamb, Wenlock Spring and 3 Star Veg, whose support was invaluable.

The Spring Ball 2013 will take place at the Crown Moran once again on Sunday 26th May.

For regular updates on the Spring Ball and other Guild activities follow @Craft_Guild on Twitter, see the official blog, ‘like’ Craft Guild of Chefs on Facebook or visit the website at