"Culinary superstars" in action at the International Food & Drink Event

You don’t need “smoke, bells and whistles to create a fantastic and profitable dish”, just one of the pieces of sage advice pub chefs can benefit from by popping along to The Skillery at this month’s International Food & Drink Event (IFE) at London ExCel (22-25 March).

It is a golden chance to learn more about menu creation expertise, increasing profit margins and reducing waste from some of the UK’s top chefs, and the 22-strong line-up of culinary superstars we have in store for you at this year’s IFE is an absolute corker.

Pub chefs you can see in action include Nick Beardshaw head chef at The Coach – Tom Kerridge’s new venture and Aaron Mullis, head chef at the Hand and Flowers who will be creating a range of classic pub dishes.

Another highlight is Christopher Basten, chairman of the CGC, who will be reflecting on the Guilds 50^th​ anniversary with his Golden Dishes​ demonstration, a celebration of the past 50 years with a look at past classics and modern day dishes.

Christopher adds; “Looking at the list of chefs taking part in The Skillery, it is exciting to observe the breadth of knowledge and experience amongst the team and it is befitting in this, our golden year, that the line-up should represent both the older statesman and new guards too.”

Also going ‘Back to the Future’​ is Adam Handling who is taking a trip down Memory Lane revisiting the classic soufflé, and revamping an old school dish 'his' way.  He will also be producing 'fusion food' in the shape of a chicken and lobster curry, one of his signature dishes.

For the full line-up visit craftguildofchefs.org​, for live updates from the skillery follow @Craft_Guild