Dorset Chefs Catch It, Cook It, Eat It at West Bay!
Top Dorset chefs, The Lyme Bay Reserve, Samways Fish Merchants and local fishermen gathered on The sunny Old Pier at West Bay yesterday for Catch It, Cook It Eat It’ organised by The Chefs’ Forum. Highlights of the day included fish filleting contests among professional chefs and catering students , insightful question and answer sessions with the Lyme Bay Reserve and fish cookery demos which all made for a very interesting day!
Bournemouth and Poole College has been awarded The World Association of Chefs Societies (WACS), a global network of top chefs, has recognised the college’s culinary education programme, labeling it one of the best 20 in the world. Students from this fantastic education facility helped cater and serve at the ‘Catch It, Cook It, Eat It’ event to a tough audience of future employers.
The young chefs and hospitality professionals really enjoyed the day and Btec Level 3 Hospitality Student Jess Burbidge (17) won a top-of-the-range set of chefs’ knives dontaed by Edge of Belgravia for scooping first place in the ‘Fastest Forum Filleter’ student heat.
Chefs’ Forum Committee member Brett Sutton (Eastbury Hotel) won the Professional heat of the fish filleting contest…and a prize of an induction donated by Control Induction.
He said: “I was very impressed with the students’ knife skills and am looking forward to having them work in my busy kitchen one day!
Local veteran Fisherman Dave Sales talked to the group of chefs about the work of the Lyme Bay Reserve and how it benefits him in preventing large commercial fishing fleets from desecrating the waters.
Neville Copperthwaite, spokesman for the Lyme Bay Marine Preserve said:”Our mission is to raise awareness of over forty species of fish that we have here in Lyme bay. The main aim of our project is to help fishermen get the best price for the fish they catch whilst protecting the seabed and conserving nature”.
Matt Budden, Head Chef at the High Cliff Grill, Bournemouth stated:
It was good to see students engaging with the fishing community so that they can gain a better understanding of sustainable fishing. Lyme Bay Reserve is an invaluable tool for chefs to use as a resource for menu development.
Christophe Baffos, Head of Hospitality & Tourism (Bournemouth & Poole College) said: “We as a College are looking to improve our links with Dorset employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. Chefs’ Forum events help us to keep in touch with industry and improve communication with professional kitchens on a local level”.
The Chefs’ Forum launched two years ago and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South West and South East regional level.
Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated: “We have forged valuable links between the catering colleges and top chefs across the South of the UK and it is wonderful to stage another event in Dorset. This event brought top chefs and students together with local fishermen. Our events are a great opportunity next generation of top chefs and Front of House professionals learning from the very best in the business”.
