The Publishing Division of Mabe Hospitality Group
About MHG Culinary Press

MHG Culinary Press is the dedicated publishing and educational resources division of Mabe Hospitality Group, established to provide comprehensive written materials for learners, tutors, and training providers delivering Professional Cookery qualifications throughout the United Kingdom.

Our publications are created by a team of experienced chefs, assessors, and educators with extensive backgrounds in professional kitchens and hospitality education. Each resource is designed to support the delivery and study of accredited professional cookery qualifications, ensuring that learners gain a clear understanding of both the theoretical and practical components required to succeed in the modern culinary industry.

MHG Culinary Press exists not as a training centre or awarding body, but as a specialist publisher — focused solely on the production of accurate, accessible, and industry-aligned written content that complements official qualification frameworks.

 

Purpose and Vision

The purpose of MHG Culinary Press is to raise the standard of educational support available to professional cookery students and educators across the UK.

Our vision is to become the leading source of written material for hospitality education — bridging the gap between qualification specifications and real-world culinary practice.

We believe that every aspiring chef should have access to well-structured, high-quality written resources that make learning both achievable and inspiring.

 

What We Publish

MHG Culinary Press produces textbooks, study guides, tutor materials, and assessment companions that reflect the current expectations of professional cookery qualifications. Each publication has been carefully mapped to recognised UK awarding body specifications, including City & Guilds, VTCT, and NCFE frameworks.

Our written resources include:

• Core Textbooks: Comprehensive written coverage of all units, outcomes, and underpinning knowledge required by Professional Cookery qualifications at Levels 2 and 3.
• Assessment Guides: Step-by-step written support for practical synoptic assignments and external written examinations.
• Tutor Handbooks: Written reference materials designed to assist educators with delivery, assessment, and student progression.
• Digital Study Editions: Downloadable and interactive PDF versions suitable for independent learners and training providers.

Each title is designed to be highly visual, methodically structured, and technically accurate — combining professional clarity with the depth expected of industry-level learning materials.

 

Educational Focus

MHG Culinary Press publications are designed to ensure complete comprehension of the professional cookery curriculum.

Our resources cover the following areas of learning and assessment:

• Preparation, cooking, and finishing methods for meat, fish, poultry, and vegetables.
• Sauce work, pastry, desserts, and classical preparations.
• Modern plating, flavour balance, and menu composition.
• Food safety, hygiene, and nutritional knowledge.
• Menu planning, cost control, and sustainable practice.
• Theory and underpinning knowledge required for written examinations.

Each section is accompanied by clear explanations, illustrated techniques, and written insights that guide the learner through both foundational and advanced culinary skills.

 

Key Features of Our Publications

• Alignment with current qualification frameworks ensuring accuracy and relevance.
• Step-by-step written breakdowns of professional techniques and methods.
• Sample written assessments and practice questions for exam preparation.
• Guidance on presentation, plating, and mise en place reflecting modern professional standards.
• Cost-conscious ingredient adaptations to support training kitchens and learners.
• Updated information on food safety legislation, nutrition, and allergens.

Our aim is to combine academic integrity with practical realism, ensuring that each learner understands not only how to pass an assessment, but how to think and work like a professional chef.

 

Example Titles (Launching 2026)

The following titles will form the initial publication suite of MHG Culinary Press, to be released New Year 2026:

• Professional Cookery Level 2: Foundations of Culinary Skills
  A complete written guide to the principles, preparation methods, and fundamental techniques required for professional qualification and entry-level culinary practice.
• Professional Cookery Level 3: Advanced Kitchen Techniques
  A detailed continuation of professional study, focusing on advanced preparation, contemporary plating, and management of complex kitchen operations.
• Food Safety and Nutrition for Professional Chefs
  A modern written reference on hygiene, legislation, allergen awareness, and balanced nutrition within professional cookery environments.
• Menu Design and Sustainability in Modern Hospitality
  A professional text exploring the written and practical aspects of menu composition, seasonality, cost control, and environmentally responsible kitchen practices.
• Assessment and Examination Companion for Professional Cookery
  A structured written guide designed to support learners through synoptic assessments and theory-based written examinations.

Each title will be available in print and digital formats, suitable for classroom delivery, self-study, or professional reference.

 

Position within Mabe Hospitality Group

As part of Mabe Hospitality Group, MHG Culinary Press benefits from direct access to the knowledge and expertise of working hospitality professionals, private chefs, and training consultants.

This ensures every publication reflects current industry standards rather than outdated academic models, providing a bridge between the classroom and the professional kitchen.

MHG Culinary Press also serves as the educational arm of the Portsmouth Culinary Association, reinforcing its role in promoting quality, accessibility, and progression within the South Coast’s hospitality education network.

 

Our Commitment to Quality

Every publication produced by MHG Culinary Press undergoes a rigorous review process by qualified professionals in culinary education, food safety, and nutrition.

 

This ensures our resources are:

Accurate to current awarding body specifications.

Reflective of contemporary culinary practice.

Written in clear, professional English with a focus on accessibility and comprehension.

Our goal is to support both the learner and the tutor, offering clarity where specifications are complex and real-world context where theory meets practice.

 

Launch and Availability

The full collection of MHG Culinary Press titles will be officially released in New Year 2026, with pre-orders available from Autumn 2025.

Each title will be available in:

• Printed hardback and paperback editions.
• Digital PDF study editions for online use.
• Institutional licensing for training providers and colleges.

Further information, including sample chapters and tutor preview access, will be announced later in 2025.

 

Contact and Enquiries

For enquiries, partnerships, or distribution opportunities, please contact us.

 

MHG Culinary Press

The Publishing Division of Mabe Hospitality Group
Written Resources for the Professional Kitchen — Launching New Year 2026