Events
What happens at Chefs’ Forum events?
We’re often asked this question! We stage forty chef events per year, as well as custom food shows and product launches. Always with chefs live-cooking on our demo stage, guests are treated to real theatre, showcasing the best produce and equipment. Top chefs showcase their signature dishes and culinary skills to a live audience, made up of their peers, suppliers and college students.
Canterbury seafood restaurant, Chapman’s played host to The Chefs’ Forum yesterday which majored on Sustainable Fish. The Chefs’ Forum launched in Kent last June and this was the third successful…
The stunning Old Down Manor was the venue playing host to the latest Bristol Chefs’ Forum which took place on Monday 24th March 2014. Hospitality students at City of Bristol…
Matthew Peryer and his Sous Chef Mark Styring worked with students at City College Plymouth to prepare and serve an impressive range of canapés for the Chefs’ Forum guests. The…
The Chefs’ Forum held a convention at Bournemouth & Poole College yesterday which majored on Sustainable Fish. The use of sustainable fish in cooking is key if we are to leave…
The February sun shone on the prestigious Lady’s Wood Shooting School as majestic peacocks called in its beautiful grounds. Sixty top chefs from The Cotswolds and Bath Chefs’ Forum enjoyed…
In May 2014, Bristol is hosting a groundbreaking, citywide food festival From 1st – 11th May 2014 Bristol is hosting a revolutionary food festival spanning the entire city. Aptly named…
The Chefs’ Forum held an Autumn Lunch to celebrate a successful second year in aid of Industry Charity, Hospitality Action. The lunch took place at The Bath Priory on the…
TV Chef Arthur Potts-Dawson and Raymond Blanc-trained Amy Hunt (Oak and Glass) led Weston College students in catering for a tough audience of top chefs from across the south west. …
