Sustainable Welsh Producers the Star of the Latest Chefs’ Forum Lunch

Hosted by The Seren Collection and The Chefs’ Forum put on a showcase of sustainability on the 15th March at The Coast Restaurant in Saundersfoot with Welsh chefs and producers enjoying all that Wales has to offer.

The special lunch, which also celebrated the 10th Anniversary of The Chefs’ Forum, was cooked by chefs from the Seren Collection and featured Welsh cheese, fish & beef as well as fruit and vegetables.

Neil Kedward, Managing Founder and Managing Director, Seren Group said

“Sustainability is core to our approach within Seren and so we’re delighted to be working in partnership with The Chefs’ Forum and Pembrokeshire College to spotlight the efforts of the hospitality sector in this respect.  Creating a sustainable future for the visitor economy in Pembrokeshire is so important and hospitality has a key role to play.”

Dougie Balish, Executive Chef at The Grove, Narberth added

“It’s great to be supporting the young chefs here in our kitchens today.  It’s really important that they see a real working environment and its great to have Hywel and Fred here leading the various sections to create our sustainability lunch, showcasing the finest Welsh sustainable produce.”

Front and back of house students from nearby Pembrokeshire College showcased their excellent skills to the industry guests who attended and Wendy Weber, Head of School had this to say

“Getting involved with The Chefs’ Forum and The Chefs’ Forum Academy was the best move we made for our hospitality and catering students.  The opportunities it has opened up in terms of work experience, curriculum enrichment through masterclasses and employer engagement is working so well for us.  Two years in and we couldn’t be happier.  We’re also looking forward to staging a hospitality industry taster day very soon to drive registration on to our courses this September.”

Adande were on hand to show off their award-winning green, gas-powered, refrigerated draw units.

Richard Clark, National account manager (Adande) said

“Today is great for us because we want to highlight the benefits of our Adande product range and showcase the unrivalled energy efficiency and sustainability. It is great to see so many top Welsh chefs here today and be able to tell them about the need for drastic change with every rising energy cost at front of mind at the moment. Market-leading technology and unbeatable sustainability make Adande the world’s best refrigeration.”

The lunch consisted of:

Castell Howell, Flying Fish and Foie Royale were all proud to support the event.

Ed Morgan, Corporate Social Responsibility Manager at Castell Howell foods said

“Sustainability is really important to us as a company and this type of event really brings the supply chain together. We’re proud to support this lunch with wonderful Welsh produce and are delighted to invite pupils from local secondary schools and catering colleges via The Chefs’ Forum Academy, who will undoubtedly be inspired by today’s event.

This is a great example of intermediaries like The Chefs’ Forum to promote catering as a brilliant career pathway and there’s no better place to pursue this, than in Wales and even better, to integrate elements of sustainability to the next generation of chefs.”

Catherine Farinha, Director of The Chefs’ Forum, concluded: “These events are priceless not only for the guests but also the chefs and the suppliers. It’s a showcase of ingredients, products, technology and culinary skill. A big thank you to The Seren Collection for hosting us. Our tenth anniversary year keeps getting better and better!”