The Chefs’ Forum Devon Lunch Showcases Culinary Excellence at Exeter Golf and Country Club
Yesterday, The Chefs’ Forum hosted its exclusive Devon Lunch at Exeter Golf and Country Club, bringing together leading chefs, hospitality students, and food industry professionals for an afternoon of outstanding food, drink, and networking.
The event began with a welcome drinks reception at 12pm, followed by an interactive mass water tasting delivered by Pure Ionic Water, who challenged the guests to taste their microfiltered, remineralised, hydrogen-rich water, against Exeter’s finest tap water – Pure Ionic won hands-down as a premium table water that was poured from elegant glass bottles throughout the lunch.
Mark Harper from Bittescombe Inn won a free system for their pub in a raffle in which the room was entered – Congratulations Mark.
A four-course menu that celebrated the South West’s finest produce. Each course was designed and delivered by a different top chef:
Starter – Merrick Webber, Head Chef at The Kitchen at Porlock Bay Oysters, served Porlock Bay Oyster Roulette.
Merrick brought his very own farmed oysters to the event from the oyster beds of Porlock Weir. They were presented on handmade wooden boards, made by Chef Martyn Watkins from Richkins Woodcraft.
- Guests had the opportunity to try one of the following delicious flavours:
- Dashi, Jalapeno & Ginger
- Cider and apple
- Tom Yum
- Cucumber, Crème Fraiche & Dill
- Deep Fried – Wasabi, Ginger & Sesame
The Fish Course was prepared by Chris Chatfield, Chef Patron of Restaurant 1685 at Colcombe Castle Hotel, served Lemon Sole Veronique with king oyster mushroom, apple, walnut, and Arenkha caviar.
Main Course by Adam Little, Head Chef at Exeter Golf and Country Club, created dry-aged West Country beef sirloin with oxtail bonbon, cavolo nero, heritage carrot dauphinoise potatoes, mushroom duxelles, and bone marrow jus.
A show-stopping dessert by Olivier Certain, Head Chef at The Little Wine Shop & Social, delighted guests with a Ceiba chocolate tart featuring hazelnuts and cranberry granola, crème fraîche, blackberries, and Cornish sea salt.
Each course showcased wonderful fine ingredients and produce from Ritter Courivaud and Ritter Fresh, with fresh fruit and vegetables from Dole, Devon. The lunch was perfectly paired with fine wines, sponsored by Regency Wines, including Funkstille Grüner Veltliner and Felicette Grenache Noir, with a welcome glass of Lacrima Bacchus Brut Cava Reserva Organic setting the tone for the afternoon.
The event also gave hospitality students from Exeter College a unique opportunity to work alongside the chefs, gaining invaluable real-world experience in a professional service environment.
Two students shone in particular and won a signed copy of The Chefs’ Forum’s book – The Chefs’ Knowledge: Liam Rhymes Front of House Star of the Day and Matt Jones, Kitchen Star of the Day.
The Chefs’ Forum collaborated with key sponsors to facilitate the event, including Ritter Fresh, Ritter Courivaud, Dole Foodservice, Regency Wines, Porlock Bay Oysters, Pure Ionic Water, MCS Technical Products, and Pastry Gelato Equipment.
Catherine Farinha, Founder and CEO of The Chefs’ Forum, commented:
“The Devon Lunch was a true celebration of talent and produce from across the Southwest. It was wonderful to see chefs, students, and suppliers come together to create such a special afternoon.”
Photography & film by Carlos Farinha
