Master Chefs of Great Britain

The Master Chefs of Great Britain seeks to promote all that is best about British cuisine and produce available in this country to both the chef and the consumer.

The Institute of Master Chefs was formed in 1980 with branches in America, Holland and Great Britain and the organisation became The Master Chefs of Great Britain in 1982 with the aim of providing a forum for the exchange of culinary ideas and to further the profession through training and guidance to young chefs.

The MCGB supports the campaign for healthy eating and is delighted to partner with Love British Food by encouraging the use of fresh, quality produce in kitchens around the country. Its members are particularly interested in sourcing local ingredients and in supporting small producers.

The association and individual members provide demonstrations at both trade and retail shows and many offer cookery courses at their restaurants. This is done through competitions, masterclasses, stages, trips to producers, awarding MCGB training diplomas and reported through our website and social media platforms.

The Master Chefs of Great Britain seeks to promote to both the chef and the consumer all that is best about British cuisine and the produce available in this country. The association supports the campaign for healthy eating by encouraging the use of sustainable, fresh quality produce in kitchens around the country.  Members are keen to source local ingredients and support small producers.

Over the past few years, MCGB members have sought to reflect the changes in the culinary scene by producing dishes that allow the natural flavours of the ingredients to come to the fore.  The emphasis on freshness and quality is highlighted in the cookery books written by its members and the demonstrations organised at members restaurants and at retail and trade shows.  The MCGB hope that through its efforts more people turn to fresh ingredients and re-discover the joys of cooking.

Behind the scenes, an active committee works tirelessly giving their spare time to ensure the organisation operates effectively and sustainable. Assisted by a supportive Membership base, promoting the Art and Science of Professional Cookery and the Hospitality Industry.

The association and individual members provide demonstrations at trade and retail shows and aim to develop the Master Chefs of the future.