A Rather Palatial London Lunch at The Royal Garden Hotel
Royal Garden Hotel joined forces with students from West London College for a unique event celebrating the London hospitality scene and offering the next generation a taste of working large banquets in a five-star luxury hotel.
Over 20 students from West London College participated in the event, producing a four-course lunch served to 100 guests. They cooked alongside Royal Garden Hotel’s Executive Head Chef, John Serhal, Head Chef, Connor Godfrey, TV regular Dipna Anand, Norma’s Santo Pate and Group Pastry Chef for Baxter Story, Rebecca Marshman.
The event, hosted by The Chefs’ Forum, which connects top UK culinary talent with colleges to inspire young chefs, celebrated the second print run of The Chefs’ Knowledge —a book designed to help budding chefs learn essential skills and recipes at the start of their careers.
Each chef was asked to choose a ‘Star of the Day’ and each ‘Star’ received either a copy of The Chefs’ Knowledge or a signed copy of Dipna’s new book Dipliciously Brilliant.
Dipna said
“It was so lovely to work with the students today, and Gwen was a real standout for me. She helped me create my dish effortlessly and executed every element with care and perfection. I am looking forward to welcoming he to my new Indian Gastro pub, Brilliant Gastro by Dipna that is set to open at the beginning of April.”
Some students worked as part of the front-of-house team, while others cooked the following exquisite menu:
Starter – Dipna Anand – Chef Patron (Brilliant Restaurant)
Aloo tikki chaat blast
Fish Course – Santo Pate – Head Chef (Norma)
Skrei cod, panzanella salad, spicy yellow tomato coulis
Main Course – John Serhal, Executive Chef & Connor Godfrey, Executive Sous Chef (Royal Garden Hotel)
Braised Aussie rib of beef with wild mushrooms, salsify, artichoke, onion, jus
Dessert – Rebecca Marshman, Group Pastry Chef (BaxterStorey)
Rhubarb and custard
Coffee and Petit Fours – Rebecca Marshman, Group Pastry Chef (BaxterStorey)
Caramelised sea salt fudge and cherry and peanut butter chocolate pops
Ingredients were sponsored by Aussie Beef & Lamb, First Choice Produce, and Direct Seafoods London. Wines were sponsored by Brown Brothers.
Santo Pate, Head Chef at Norma Restaurant, cooked a beautiful fish course, showcasing Skrei Cod, which is now in season, supplied by Direct Seafoods London. Business Unit Director, Sinead Murphy-Todd explained “I always look forward to Skrei cod coming into season from January to April each year and its great to be showcasing it here today. Skrei, pronounced ‘Sk-rey’, means ‘to migrate’, and at the beginning of each year, millions of large, mature cod make the journey back to where they were born. Chefs love Skrei cod as the meat is lean and has a delicate, fresh, clean taste.”
John Serhal shared, “We were thrilled to support and mentor these young chefs, and we were impressed by their skills and enthusiasm. We look forward to following their careers and perhaps one day welcoming them to the Royal Garden Hotel.”
John and Connor joined forces to cook an Aussie beef rib main, which Emma Boughen from Meat & Livestock Australia presented to the room, she said “It is always so amazing to see all of the wonderful dishes the chefs create with Australian beef and today’s main was no exception. I really am so grateful to John and Connor for creating this wonderful seasonal dish and mentoring the students today – It is all so impressive and the quality of food being produced their mentorship of the students is truly outstanding.”
Shelly McLean , Event Manager at Royal Garden Hotel, added, “Events like these are invaluable in providing young people with a real insight into the hospitality sector. It’s a fantastic way to help them build confidence in the kitchen and front of house.”
Catherine Farinha, Director of The Chefs’ Forum, said, “This event has been one of the best we’ve organised, kicking off an incredible year of regional Chefs’ Lunches. The quality of food and the opportunities for the local students to work with top chefs were exceptional.”
Harmony, a Level 1 student at West London College, who was named back-of-house star of the day, said, “This was my first time working at a Chefs’ Forum event. Working with such skilled chefs and gaining valuable experience was an honour. I can’t wait to use The Chefs’ Knowledge throughout my career.”
Oskar Orzol, a Level 1 student at West London, who won front-of-house star of the day, said, “It felt great to work in a professional environment. The atmosphere was warm and welcoming, and I learned so much while feeling at ease.”
The event was made possible by the generous support of sponsors: MCS Technical Products, Aussie Beef & Lamb, Chef Works, Borniak, Tokyo College of Sushi & Washoku, Brown Brothers, HRC, Cooks&Co, Big K, First Choice Produce, Direct Seafoods London and Pastry Gelato Equipment.
