From Baltic Foodservice Leaders to Global Plates: Reaton Food Showcases Culinary Excellence
It was both an honour and a privilege for The Chefs’ Forum to be invited to Lithuania by Reaton Food, the largest importer of culinary ingredients, products and premium produce across the Baltics, for two exceptional days of masterclasses celebrating global cuisine, innovation and craftsmanship, held at the LITEXPO exhibition venue in Vilnius.
Held on the main stage, in collaboration with Daba Expo, who provided real-time translation of the demonstrations in English into Lithuanian and Latvian, the programme of exceptional chef demonstrations featured an impressive international line-up of chefs and producers, each showcasing their unique culinary philosophy and technical skills.
“From Tides to Table: The Gillardeau Oyster Legacy” was an excellent presentation of the world-leading oyster producer, to explorations of Mediterranean small plates, Asian fusion, and sustainable gastronomy, the event celebrated a diverse itinerary of contemporary global food culture and trends.
A wonderful highlight for The Chefs’ Forum was the chance to showcase the expertise of Celebrity Chef Surjan Singh, popularly known as Chef Jolly (UK), whose sessions on Asian fusion and international cuisines captivated audiences throughout both days. Chef Jolly delivered an elevated take on street food staples, including wheat paratha, dosa with coconut chutney, and millet and lentil breads, reimagined through a fine-dining perspective.
By “elevated,” this was not simply a matter of presentation, but of ingredient synergy and culinary storytelling. In a bold and memorable twist, Chef Jolly paired these traditional dishes with world-class Gillardeau oysters, Ovation Lamb shanks from New Zealand, truffle products from TartufLanghe and Menu, as well as Risso light cream from Vandemoortele, demonstrating a refined balance between robust spice profiles and the impressive range of produce and ingredients showcased at Reaton’s 28th ‘Professional Days’ event.
“It was an absolute pleasure to be here in Lithuania and to work with such outstanding produce and ingredients,” said Chef Jolly. “Explaining the complexity of spice combinations while reformulating recipes to incorporate stunning Gillardeau oysters challenged us creatively, but the results were extraordinary. These are, without question, some of the finest oysters we’ve ever tasted.”
Compère and Chefs’ Forum Founder, Catherine Farinha, echoed this sentiment, emphasising the educational and cultural exchange at the heart of the event:
“What stood out was the way Chef Jolly translated deeply rooted street food traditions into something globally relevant, while still honouring their origins. The integration of premium ingredients and produce elevated the conversation around the fusion of Baltic cuisine with traditional and regional Indian flavours. I am also very grateful to Chef Jolly for mentoring my youngest son and student chef, Riel Farinha, over the three days we were in Lithuania, during his first experience of working at a large food show. Riel loved helping Chef Jolly out with prep on day one and assisting with his demos on stage – Wonderful memories made!”
The event also provided an opportunity to reconnect with valued international partners. It was a pleasure to meet the team from Alaska Seafood, whose UK colleagues The Chefs’ Forum regularly collaborate with. Their showcase of wild, sustainable seafood was particularly impressive.
“The quality of the Alaska salmon was exceptional,” noted Reaton Development Chef, Rolands Kirstens. “That vibrant red colour is a true marker of its natural diet of crabs and environment, and the flavour absolutely delivered. It was wonderful to have Ksenia Gorovaia on stage with me to tell the story behind the fishermen and the wonderful people behind this sushi and sashimi grade product. The Wild Alaska Black cod was hands-down the best I have ever worked with.”
Chef Kirsteins demonstrated this skill with his elegant dish of Alaska Wild Salmon and Alaska Black Cod mosaic, paired with fresh cucumber and a wasabi dressing. The dish was both visually striking and technically precise, allowing the purity and unmatched quality of the fish to shine.
Sustainability was another key theme across the two days, exemplified by Juris Dukaļskis of Pavāru Māja (Chef’s House), Latvia, the first restaurant in the country to be awarded a Michelin Green Star.
“It’s about respecting every part of the ingredient,” Juris explained. “Our philosophy is rooted in a nose-to-tail, root-to-leaf approach. In our Jerusalem artichoke dessert, we use the entire plant and even incorporate acorns to create something that is both sustainable and deeply connected to our landscape.”
Chef Juris’ session, “From Nature to Plate,” provided a powerful reminder of the role chefs have in creating more responsible and sustainable food systems, without sacrificing creativity or flavour.
Another highlight was catching up with International Pastry Judge, Franciane Tartari, who kindly introduced us to Head of Marketing for Reaton and Event Organiser, Vija Tirzmale three years ago. This is the third Professional Days event on which The Chefs’ Forum has supported.
Franciane said
“It is always a pleasure to travel to the Baltics to support the Lithuanian Chefs and Confectioners Association and judge the Pastry Chef of the Year competition. The standard this year was exceptional, and the winner, Vidą Barinovienę, stole the show with her outstanding vegan dessert and quince dessert, served with quince wine, a very popular fruit in Lithuania. A wonderful experience as ever, and great to catch up with Chef Jolly and the team at The Chefs’ Forum.”
Throughout both days, Reaton Food organised a ‘meet the producer’ event that not only showcased top-tier culinary talent, ingredients, tastings, and cultural exchange, but also important dialogue between chefs, producers, manufacturers, food marketing institutes, and industry leaders.
The Chefs’ Forum is proud to have been part of such an inspirational programme and looks forward to further strengthening food business and culinary corridors across the Baltic region and beyond.
Photography by Carlos Farinha @carlosclickuk
Chef of the Week Sponsored by Pure Ionic Water: Greg Popek, Regional Culinary Lead at BaxterStorey
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I have been working for BaxterStorey in the South West region for 14 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my family home, especially from my grandma and my mum. I’ve been working in the hospitality industry for over 23 years, across both restaurants and B&I. I completed the Chef Academy Level 5, hold an NVQ level 3 in Professional Cookery, Food safety level 4 and RSPH level 3 award in Nutrition for Health.
What do you enjoy most about being a chef?
Being a chef allows me to express myself through the power of food, whether that’s creating delicious dishes or using food as a vehicle for doing good.
Name three ingredients you couldn’t cook without.
Dijon mustard, eggs, and olive oil.
Which piece of kitchen equipment couldn’t you live without?
My Thermomix.
What food trends are you spotting at the moment?
I’m glad to see a growing focus on sustainable nutrition and reducing food waste. It’s encouraging to see this shift becoming more mainstream.
What do you think is a common mistake that lets chefs down?
Ego. Over the years, I’ve met many chefs, good and bad and ego is the one thing that consistently holds people back.
What is your favourite time of year for food, and why?
Autumn, without a doubt. As a keen forager, this is the most exciting season: the magnificent British mushroom season is in full swing, with the abundance of chanterelles, birch boletes, and penny buns.
Which of your dishes are you most proud of?
Probably one of my latest development dishes Cured Chalkstream trout, egg yolk pure, cold pressed dill oil, black barley oats and apple & celeriac salsa. Not only was the dish itself a success, but I also created the HACCP plan for it, which was an important part of the development process.
How do you come up with new dishes?
I follow a few rules: understanding who I’m cooking for, focusing on seasonality, applying the flavour wheel, and thinking about the visual impact.
Who was your greatest influence?
My biggest influences have been Rik Razza (Head of Chef Development at BaxterStorey) and Josh Eggleton from Pony.
Tell us three chefs you admire.
Rik unlocked my potential and taught me how to improve every day. Josh has outrageous culinary skills and is probably the best human I know, he taught me how to be a better person. Adam Byatt he is just on top of the craft game for many years now.
What is your favourite cookbook?
Dough by Richard Bertinet and Taste by Sybil Kapoor.
Who do you think are the chefs to watch over the next few months?
Hannah Catley.
What’s been your favourite new restaurant opening of the last year?
It has to be Dongnae. Their craft is exceptional, and they are incredibly authentic. The restaurant was open in 2024 but still its my favourite.
Chef of the Week Sponsored by Pure Ionic Water: Florence Cornish, Menu Development Chef for Hilton UK & Ireland
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I work in the Hilton Food & Drink central team as Menu Development Chef for UK & I and I’ve been in this role for about 3 years.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always had a love of eating and cooking, by extension. I never thought about doing it as a career until I left university and decided to train at Leiths School of Food and Wine in London. This really cemented how much I loved working with food and the huge wealth of experiences you could have through a career in food.
What do you enjoy most about being a chef?
Testing out new recipes and dish combinations. Sharing these with people and getting them excited about food.
Name three ingredients you couldn’t cook without.
Salt, extra virgin olive oil, and honey.
Which piece of kitchen equipment couldn’t you live without?
A heat-proof silicone spatula. I literally use this for everything, from scraping buttercream in a mixer to stirring vegetables in a ragu base.
What food trends are you spotting at the moment?
The thing with food trends is they tend to move a lot slower than, say, fashion trends. Something I am noticing a lot more is a focus on going back to whole foods and cooking from scratch – that is to say, embracing real ingredients and classic cooking. I also think there is a real push from people to know what they are eating, and the good or bad it does you. Something like the matcha spike, for instance, is a lot to do with the fact that it is a slow caffeine release and avoids the exhaustion crash you typically get from coffee.
What do you think is a common mistake that lets chefs down?
Ego. So many chefs are desperate to show that they know best, and they won’t take on a new perspective or see how the world of food is changing. When it becomes a competition of personalities trying to prove one is better than the other, it creates an environment that hinders progress and growth.
What is your favourite time of year for food, and why?
Spring – I love seeing things like asparagus, lamb, broad beans, rhubarb, fresh herbs. It’s such a bright time to eat.
Which of your dishes are you most proud of?
Either my Jack and Coke Pulled Pork – it’s spicy and sweet and my Mum still cooks it all the time. Or my Toasted, Buttered Banana Bread with a Dark Treacle Sauce and Toasted Hazelnuts. Topped with tangy crème fraiche it’s my absolute favourite dessert.
How do you come up with new dishes?
I try to always think of the person eating it and what they want from the meal. Do they want to be comforted or energised or indulged. And, what is the setting and what can we do really well there. Then, I tend to loop back to classic flavours and combinations and see where they can provide inspiration. Fish finger sandwiches, egg and chips, pie and mash, rhubarb and custard – these all are delicious combinations for a reason, and I keep coming back to them time and again.
Who was your greatest influence?
I really don’t know if there is just one. I think about lots of different colleagues I’ve worked with over many years and take influence from all of them in one way or another. The older I get the more I try to take inspiration from the behaviours of others I see around me and become the best version of myself I can be.
Tell us three chefs you admire.
Clare Smyth – she strikes me as someone who is truly herself and doesn’t subscribe to the ‘need’ to be loud and intimidating in a kitchen environment. She has undone a lot of the negative image that sits around fine dining chefs and shown that you can succeed without peacocking.
Skye Gyngell – the late, great pioneer of flavour first food. Famously saying that the Michelin star she won for The Petersham Nurseries Café was a ‘curse’, I admire so much how she rejected snobbery in favour of beautiful cooking.
Christina Tosi – unapologetically herself, with a glow and a warmth that shows you can build a culinary business without needing to be anything but yourself.
What is your favourite cookbook?
‘Make the Perfect…’ by Felicity Cloake. Unpretentious, well tested recipes that you can go back to time and time again.
Who do you think are the chefs to watch over the next few months?
Gaia Bartolini from Park Corner Braisserie at Hilton Park Lane – she’s definitely bursting with talent and has a long, exciting career ahead of her.
Dara Klein from Tiella – her food is just what you hope to eat at your favourite Italian restaurant. Deep in flavour with a real awareness of regionality in Italian cuisine.
What’s been your favourite new restaurant opening of the last year?
Tiella. I went to this when it was a residency in a pub in East London and I am so, so excited that it’s now a permanent venue. I can’t wait to go back.
Where Future Chefs Meet the Masters
Students from Weston College and City of Bristol College joined leading chefs at DoubleTree by Hilton Cadbury House to deliver an exceptional four-course Bristol & Somerset Lunch.
The Bristol & Somerset Lunch, hosted by The Chefs’ Forum, took place on Monday 9th March 2026 at the stunning DoubleTree by Hilton Bristol South – Cadbury House, bringing together leading chefs, hospitality professionals, industry suppliers and students for an inspiring afternoon celebrating collaboration within the sector.
The event began with a lively drinks reception before guests sat down to enjoy a beautifully crafted four-course lunch, prepared by a combination of talented students and some of the region’s most respected chefs.
General Manager, Gareth Ireland, welcomed the industry guests and told them about the great relationships the Hilton team have developed with both local catering colleges and is delighted to have many apprentices currently working with the hotel, who were showcasing their skills on the day.
Gareth said:
“We have seen an outstanding contribution from hospitality and catering students from Weston College and City of Bristol College, who have worked alongside the chefs to help deliver this excellent lunch service. Their professionalism, enthusiasm and passion for hospitality showcased the strength of emerging culinary talent in the South West and demonstrated the importance of collaboration between industry and education in developing the next generation of chefs.”
Ninety industry guests and suppliers enjoyed a menu created and delivered by an exceptional line-up of chefs:
Andrew Brooks, Chef Patron of White Truffle – Starter
Andrew said:
“It was a fantastic day at Cadbury House. Events like this are so important because they bring chefs, students and suppliers together in one place. Seeing the enthusiasm and professionalism from the students was brilliant – they are the future of our industry.”
Gary Crossan, Head Chef at Harvey Nichols Bristol – Fish course
Gary said:
“It was a brilliant day working alongside such a talented group of chefs and enthusiastic students. Events like this are a great reminder of how supportive the hospitality community is, and it’s fantastic to see the next generation getting hands-on experience in a professional environment.”
Patrick Frost, Executive Chef, and Steve Manning, Head Chef at DoubleTree by Hilton Bristol South – Cadbury House – Main course
Patrick said:
“Hosting the Bristol & Somerset Lunch is always a highlight for our team. It’s a real privilege to cook alongside such talented chefs while giving students the chance to experience what service at this level is really like.”
Toru Yanada, Group Head Chef at Burra – Dessert
Toru said:
“It was a pleasure to be part of such a fantastic event. The energy in the kitchen was incredible, and it’s always rewarding to work alongside talented chefs while supporting students who are passionate about building careers in our industry.”
Each course demonstrated the creativity and skill of the chefs while providing students with invaluable experience working within a professional event environment.
A huge thank you goes to all of the chefs and Paris who led the front of house team, generously giving their time, talent and mentorship to create such a memorable lunch and to support the students working alongside them in the kitchen.
Paris and the chefs, were each asked to choose a ‘Student Star of The Day’ from front and back of house, who each received a signed copy of The Chefs’ Forum’s book, The Chefs’ Knowledge. Berta Bujanda Santana from City of Bristol College won Front of House Star of the Day and Jofin Varghese from Weston College won Back of House Star of the Day.
Berta said:
“Working alongside chefs of this calibre was an incredible experience. We learned so much in such a short space of time, and being part of a professional lunch service like this has really inspired me for my future career and I have made lots of brilliant industry contacts.”
Jofin concluded:
“It was an amazing opportunity to work in a professional kitchen with top chefs and meet so many people from the industry. The atmosphere was fantastic and it’s definitely a day I’ll remember throughout my career.”
Special thanks also go to DoubleTree by Hilton Bristol South – Cadbury House for hosting yet another exceptional Chefs’ Forum event and for providing the perfect setting for an afternoon celebrating culinary excellence and industry collaboration.
Finally, sincere thanks to the sponsors and partners including MCS Technical Products, Pastry Gelato Equipment, Chef Works, Dole Foodservice, HRC, Pure Ionic Water, Ritter Courivaud, Ritter Fresh, MDCV UK and Purbeck Ice Cream whose continued support helps make these events possible. Their commitment to supporting chefs, education and the wider hospitality industry ensures that The Chefs’ Forum can continue to create opportunities for learning, networking and professional development.
The Bristol & Somerset Lunch once again demonstrated the power of bringing together chefs, students, educators and suppliers to share knowledge, build meaningful connections and champion the future of the hospitality industry.
Photography & film by Carlos Farinha @carlosclickuk
New Research Highlights Structural Challenges Behind Food Waste in NHS Hospital Kitchens
A new report from Bournemouth University in collaboration with The Chefs’ Forum and Wet Global has revealed that food waste in NHS hospital kitchens is driven more by structural and organisational constraints than by a lack of awareness among catering professionals.
The report, Addressing Food Waste Management Challenges in NHS Hospital Kitchens, examines sustainability practices across healthcare catering operations in England and provides new insights into why food waste persists despite growing policy attention and the NHS’s Net Zero ambitions.
Philip Shelley, National Lead for Food at NHS England said
“Our Carbon and Sustainability Workshops throughout 2025 were incredibly effective in equipping hospital catering teams with the knowledge and practical tools needed to tackle two of the sector’s biggest challenges: food waste and carbon accountability. By translating complex sustainability concepts into real, kitchen-level actions, the workshops have empowered chefs and catering managers to understand the environmental impact of their menus and make meaningful improvements. I’m delighted to be working with The Chefs’ Forum to continue this important work, and I’m looking forward to bringing all healthcare foodservice stakeholders together again at the end of the month for our webinar, Better Food, Lower Carbon: The Future of Healthcare Catering, where we can continue driving positive change across the sector.”
As one of the largest institutional food providers in the UK, the NHS prepares approximately 141 million patient meals each year. Reducing avoidable food waste by 50% could save the NHS an estimated £43 million annually, while improving operational efficiency and environmental performance.
The report, written by Dr Charalampos (Babis) Giousmpasoglou and Dr Evangelia Marinakou from Bournemouth University, with researchers, Catherine Farinha MSc from The Chefs’ Forum and Dr Ahmed Abbas from Wet Global, surveyed healthcare chefs, catering managers and sustainability professionals working across NHS trusts in England.
Catherine Farinha said:
“It has been a genuine honour to carry out this research through the five workshops conducted in partnership with the NHS England Food Team and Andrea Zick. I sincerely thank my team for enabling these sessions and for their support in organising and delivering the workshops nationwide, which has allowed us to collect and examine valuable, meaningful data. This insight and material, generously contributed by the workshop participants, has laid the groundwork for this report, in collaboration with my esteemed colleagues at Bournemouth University and Dr Ahmad at Wet Global. We anticipate further developing and refining the research as we collaborate with Trusts across NHS England to strengthen, support, and enhance hospital food systems.”
Rather than identifying awareness as the main barrier, the findings highlight a complex combination of operational pressures that make food waste difficult to prevent. Key factors include patient dietary complexity, unpredictable appetite, overproduction as a risk-management strategy, workforce instability and fragmented monitoring systems.
The study also found that while awareness of sustainability policies and NHS Net Zero targets is high among healthcare catering professionals, this awareness does not always translate into effective waste-reduction practices due to limited training, inconsistent measurement, and organisational constraints.
Dr Charalampos Giousmpasoglou said:
“Food waste in NHS hospital kitchens should not simply be viewed as an operational inefficiency. It is the outcome of complex organisational systems where clinical care, patient needs and foodservice operations intersect. Addressing it requires coordinated action across governance, workforce training and digital infrastructure.”
The report calls for stronger organisational support for waste-reduction initiatives, including improved training in food-waste measurement and carbon literacy, better digital monitoring systems, and clearer governance structures within NHS catering operations.
Developed through a survey of healthcare catering professionals, supported by the NHS Net Zero Food Team, The Chefs’ Forum and Wet Global, the research provides practical recommendations for policymakers and hospital catering teams seeking to improve sustainability across the NHS food system.
The authors conclude that with sustained investment in skills, systems and leadership, hospital kitchens have every potential to become leading examples of sustainable institutional foodservice.
To access the report in full CLICK HERE
Through the NHS Chef Competition and annual publication of The Chefs’ Knowledge series of books by The Chefs’ Forum in collaboration with the Net Zero Food team at NHS England, the NHS is committed to improving hospital kitchens across the estate and sharing best practice through regular workshops and webinars.
CLICK HERE TO REGISTER for the Better Food, Lower Carbon: The Future of Healthcare Catering Webinar:
When: 26th March 2026 – 2-3.30pm
Cost: FREE TO ATTEND
22 Years of Franco-British Entente Cordiale Culinaire Celebrated at the French Residency
The spirit of collaboration between the United Kingdom and France was celebrated in exceptional style at the Residency of the French Ambassadrice, Madame Hélène Tréheux-Duchêne in London on 4 March 2026, where leading chefs, educators and students gathered for the latest Entente Cordiale Culinaire Franco-Britannique event.
The Chefs’ Forum was honoured to be invited to the special evening, hosted by Second Ministre-Conseiller, Mr Sébastien Bidaud, which showcased the power of culinary diplomacy, with a beautifully crafted canapé and bowl-food menu prepared by Chef de Cuisine Gilles Quillot and his talented brigade. The team delivered an elegant reception that reflected the precision, heritage and creativity of French gastronomy while celebrating the shared culinary traditions of both nations.
Guests were welcomed with a spectacular oyster and caviar display and an exquisite selection of breads, cheeses and cold canapés before enjoying an array of beautifully executed hot dishes and refined desserts. The balance of classical technique and modern presentation demonstrated the remarkable standards upheld by the kitchen team throughout the evening.
Michael Coaker, Culinary Ambassador, University of West London, gave a welcome speech and praised both the culinary excellence of the evening and the collaboration between education providers.
“This event highlights the vital importance of linking culinary students with the industry and with each other. It is wonderful to have so many talented chefs present this evening supporting the occasion. When universities, culinary colleges, and professional kitchens collaborate across borders, we strengthen the culinary corridor between the UK and France. It provides young chefs with the opportunity to learn from one another and forge relationships that will influence their careers.”
The Entente Cordiale Culinare, now in its 22nd year, was established by the late Chef Michel Bourdin in partnership with the Escoffier Foundation to promote collaboration between culinary students from both sides of the Channel.
Speaking at the reception, Michel Escoffier, the great-grandson of the late Chef Auguste Escoffier, reflected on the enduring significance of the initiative.
“The Entente Cordiale celebrates not only culinary excellence but friendship between our two nations. When young chefs cook together, share ideas and exchange knowledge, they become ambassadors for gastronomy and for cultural understanding.”
The event also celebrated the impressive talent and dedication of the participating establishments, whose students and mentors represent the next generation of culinary excellence on both sides of the Channel.
Students from Lycée Auguste Escoffier in Cagnes-sur-Mer, Lycée Jeanne et Paul Augier in Nice, Capital City College Group, and the University of West London took part in the Entente Cordiale initiative, supported by experienced mentor-lecturers who guided them through the culinary and cultural exchange and the evening’s activities. Among the talented young chefs were Marvyn Blondet, Max Smith, Nida Olendra, Nicolas Bourriez Daniel, Lily Roucayrol, Shannon Bu and Pavlina Vemolova, mentored respectively by Mathieu Gouyer, Tom Egerton, François-Xavier Michaud and Nathan Vasanthan.
All participants received a medal and a culinary participation certificate for the exchange, held in the Capital College Group’s kitchens the day before this wonderful soirée.
A Beautiful Menu – Presented in French
Menus at events held at the Residency of the French Ambassador are traditionally presented in French. To help readers appreciate the exceptional dishes created by Gilles and the team, the original French descriptions are shown below with an English translation immediately underneath each item.
Buffets
Buffet d’huîtres
Oyster buffet
Buffet caviar et saumon + purée de pomme de terre
Caviar and salmon buffet with potato purée
Buffet de fromage
Cheese buffet
Pains – Breads
Old Kent Red, Khorasan, Barbu du Roussillon
Selection of heritage breads: Old Kent Red, Khorasan and Barbu du Roussillon
Canapés froids – Cold Canapés
Chou de fromage frais aux herbes et citrons, salpicon de saumon fumé
Herb and lemon cream cheese choux with smoked salmon salpicon
Sushi de légumes fermentés et gingembre confit, pousse de coriandre
Fermented vegetable sushi with candied ginger and coriander shoots
Sablé parmesan et crème de chèvre frais à la menthe, mini poivron confit
Parmesan sablé with fresh goat’s cheese and mint, confit mini pepper
Mini pain au lait à la bergamote, crème citron et poutargue
Bergamot milk bun with lemon cream and bottarga
Gelée tendre de pizza et toast croustillant aux herbes, tapenade et maquereau séché
Soft pizza jelly with crispy herb toast, tapenade and dried mackerel
Tartelette de crevettes marinées et piment d’Espelette, crème chibouste salée de carotte glacée au consommé de crustacé
Marinated prawn tartlet with Espelette pepper and savoury carrot chiboust with shellfish consommé
Cocciole farcie aux herbes et citron vert, œuf de brochet fumé
Herb and lime filled cocciole pasta with smoked pike roe
Mini pâté croûte de canard à l’orange amer
Mini duck pâté en croûte with bitter orange
Canapés chauds – Hot Canapés
Poulet de Bresse aux asperges blanches, compotée de potimarron
Bresse chicken with white asparagus and pumpkin compote
Joue de bœuf braisé, pomme purée
Braised beef cheek with potato purée
Compoté de céleri et boudin blanc, crème de langoustine
Celery compote with boudin blanc and langoustine cream
Croque madame
Classic croque madame
Croûte feuilletée aux champignons et truite mi-fumée, sauce au verjus
Puff pastry with mushrooms and lightly smoked trout, served with verjus sauce
Desserts – Tartelettes
Chocolat de Martinique
Martinique chocolate tartlet
Amandine aux fruits de saison
Seasonal fruit amandine tartlet
Citron meringué
Lemon meringue tartlet
Caramel / chocolat et cacahuètes grillées
Caramel and chocolate tartlet with roasted peanuts
Mangue et fruits de la passion
Mango and passion fruit tartlet
St Honoré
Saint-Honoré tartlet
Praliné amande noisette
Almond and hazelnut praline tartlet
The evening was a perfect reflection of the Entente Cordiale spirit, a celebration of mentorship, cultural exchange and the shared passion for gastronomy that continues to unite the culinary communities of France and the United Kingdom.
Gilles Quillot, Chef de Cuisine at the French Residency, concluded:
“It was a great pleasure to host this special evening at the Residency, and to welcome so many respected culinary leaders to such an iconic setting. Working alongside the talented students from the University of West London to prepare and serve this beautiful menu was a truly rewarding experience for our kitchen team. Opportunities like this allow young chefs to experience the standards and atmosphere of professional hospitality at the highest level. It was a privilege to open the Residency to the wider culinary community, and I am absolutely delighted with how the event unfolded and extremely grateful to our sponsors.”
The evening was kindly sponsored by Petrossian Caviar, MW Capture for Gillardeau Oysters, Beillevaire for cheese and Koppert Cress for microherbs.
Through the dedication of Gilles and his team, and the continued collaboration between institutions, the future of Franco-British culinary excellence looks brighter than ever.
Chef of the Week Sponsored by Pure Ionic Water: Piero Sottile, Executive Pastry Chef at Shangri-La, The Shard
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I’ve been working at Shangri-La, The Shard, London for nearly 4 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for pastry comes from my father and my grandfather who were both bakers, and we had a little pastry and bakery shop in Sicily where I started to learn pastry; then I refined my knowledge at a pastry school near Rome, “Boscolo Etoile Academy” and working in 5 stars hotels such has Armani Hotel in Dubai.
What do you enjoy most about being a chef?
Being able to be creative and bring to reality my ideas is the most fun part of being a pastry chef for me.
Name three ingredients you couldn’t cook without.
Cream, chocolate and fruit.
Which piece of kitchen equipment couldn’t you live without?
My beloved pallet knife.
What food trends are you spotting at the moment?
I am seeing a willingness to go back to simplicity when we talk about desserts, without the use of fancy ingredients and techniques used in molecular gastronomy, for example.
What do you think is a common mistake that lets chefs down?
What I am seeing, mostly in the younger generation, is the lack of solid basic knowledge. This, with time, can result in being a letdown.
What is your favourite time of year for food, and why?
Summer, for the different seasonal fruit and vegetable available.
Which of your dishes are you most proud of?
I think my Tiramisu is one of my most appreciated desserts.
How do you come up with new dishes?
I look for inspiration from pairing of ingredients, cookbooks or even other chefs.
Who was your greatest influence?
My Executive Pastry Chef, Ascanio Brozzetti. I worked with him when I was apprentice at the 3 Michelin starred “Le Calandre” in Padova.
Tell us three chefs you admire.
Ascanio Brozzetti, Emmanuele Forcone, and Leonardo Di Carlo.
What is your favourite cookbook?
Tradition in Evolution by Leonardo Di Carlo.
Young London Students Discover the Flavours of Wild Alaska Seafood at Hospitality Industry Taster Day
Students from local secondary schools were given an exciting introduction to the world of hospitality yesterday (3rd March 2026) at the Hospitality Industry Taster Day at West London College, an annual event designed to inspire the next generation of chefs, hospitality professionals and food innovators.
The event welcomed 200 pupils from Years 8, 9 and 10 from local feeder schools, offering them a hands-on opportunity to explore careers in hospitality while discovering the remarkable quality and flavour of Wild Alaska Seafood.
Organised in association with the Alaska Seafood Marketing Institute (ASMI), the event showcased the versatility and sustainability of species such as Alaskan salmon and pollock, demonstrating how these responsibly harvested seafoods can be transformed into delicious and accessible dishes.
One of the highlights of the day was a tasting experience led by Chef Carniel, who worked alongside talented hospitality students from West London College to prepare two elegant Alaska seafood canapés:
Alaska Pollock Croustade VIEW RECIPE
Alaska Pink Salmon Skewer VIEW RECIPE
These bite-sized creations featured Wild Alaskan salmon and pollock, carefully crafted to introduce younger palates to new flavours and textures.
Chef Carniel Levy said
“It was fantastic to work alongside the students from West London College to create these canapés and to showcase the incredible quality of Wild Alaska seafood. Alaska salmon and pollock are beautiful products to cook with; clean, sustainable and full of flavour, so they’re perfect for introducing young people to great seafood.
What made the day especially rewarding was seeing the reaction from the visiting students. Many were trying these species for the first time, and you could see how much they enjoyed discovering new flavours. Being able to talk about where the fish comes from, how it’s responsibly harvested and why provenance matters is just as important as the cooking itself. Events like this are a brilliant way to inspire curiosity about food.”
The canapés were enthusiastically received by the visiting students, many of whom were tasting these premium seafood species for the first time. The dishes demonstrated how sustainable seafood can be both nutritious and exciting, offering young people a fresh perspective on the possibilities of cooking and eating fish.
Ellie Taylor, representing Wild Alaska Seafood presented a video to the audience showing the people and families behind the organisation and spoke about the provenance and sustainability of the fish species, while the students enjoyed the canapes, she said
“It was wonderful to see so many young people discovering the flavour and versatility of Wild Alaska seafood. Alaska salmon and pollock are among the most sustainably managed fisheries in the world, caught in the pristine waters of Alaska and carefully protected for future generations.
Alaska pollock is actually one of the most abundant and versatile whitefish species globally and found in fish fingers and even McDonald’s Fillet-O-Fish, while Wild Alaska salmon is renowned for its rich flavour and natural nutrition, including high levels of omega-3s. Introducing these products to students at an early stage helps build awareness of sustainable seafood choices.
We’re incredibly grateful to Chef Carniel and the West London College students for preparing such delicious canapés, they were beautifully presented and clearly very well received by the young guests.”
Adding a touch of luxury to the tasting experience, the canapés were finished with beautiful, best-selling Imperial Gold Caviar (from sustainable, high-welfare farmed sturgeon), that are milked for their eggs (not killed) and Wild Salmon Caviar, kindly sponsored by Beleaev Caviar Gourmet. It was a delicate garnish that elevated the dishes while sparking students’ curiosity about different seafood products and culinary techniques.
Denise Charles, Head of Curriculum for Hospitality, Catering and other Service Industries was delighted to welcome the feeder schools to the college for the sixth year in a row, she said
“It was a real pleasure to host the 6th Annual Chefs’ Forum Hospitality Industry Taster Day at West London College in association with Wild Alaska Seafood. The event continues to grow year on year, and we were delighted to welcome the greatest number of feeder schools we’ve ever had taking part.
Our aim is always to give young people a genuine insight into the hospitality industry while allowing them to experience high-quality ingredients and professional cookery first-hand. Seeing their enthusiasm as they tasted the canapés and interacted with chefs and students made it clear what a valuable and inspiring experience the day was for everyone involved.”
Beyond the tasting session, the programme also provided a broader insight into the hospitality industry. The day featured demonstrations on The Chefs’ Forum Demo Stage, powered by CookTek Induction, from MCS Technical Products and Unox Bakerlux and presentations from leading chefs and hospitality professionals, including an interactive mocktail demonstration by award-winning Bar Manager Salvatore Maggio from One Aldwych.
Executive Chef Mattia Ricci (Sexy Fish Mayfair) cooking prawn gyoza dumplings on stage – VIEW RECIPE
Mattia has just hosted four students from West London College at Sexy Fish Mayfair – Read all about it HERE
Santhosh Ravimony (Tower Hotel) demonstrating his diverse burger menu with the help of the students to build them.
Our Pure Ionic Water Chef of the Week, Clanny Rodrigues (Sexy Fish) got the students to create his classic and highly theatrical fruit platter with signature strawberry cheesecake and chocolate fondant.
The demo chefs and audience were kept hydrated throughout the event with Pure Ionic hydrogen-rich, alkaline water that has been installed in the college kitchens.
All students from the ten schools present, who joined the chefs and mixologists on stage, received a copy of The Chefs’ Forum’s book, The Chefs’ Knowledge, as a reward for representing their schools and showcasing their culinary and mixology skills.
The students also enjoyed live performances by young rapper Sabodi, who freestyled over the latest big tracks. This lifted the atmosphere between demonstrations and kept the students excited and engaged – It was clear the young guests really loved this element, which turned the event into a show!
Through live cookery demonstrations, interactive activities, and tasting opportunities, the event aimed to motivate young people to consider hospitality as a rewarding career path and explore learning pathways at West London College, while also increasing awareness about the importance of sustainable seafood.
A doughnut decorating competition, between the schools finished the day. The students’ creations were judged by the visiting chefs and the standard of creativity and flare was very high!
Ealing Alternative Provision (EAP) won the competition and a copy of The Chefs’ Knowledge.
For many of the visiting students, the experience provided a memorable first step into the culinary world, proving that Wild Alaskan seafood can be both delicious and inspiring when placed in the hands of creative chefs and enthusiastic young learners.
Huge thanks to First Choice Produce for supplying all dry goods and fresh produce, Premier Foods for supplying pasta sauce for the the pasta pot lunch, and Lee Kum Kee for supplying a selection of delicious sauces.
As the event concluded, students left with new knowledge, new tastes, and perhaps the first spark of a future career in the hospitality industry.
Photography & film by Carlos Farinha @carlosclickuk
Generation Z, Leadership and the Future of Hospitality
The 2026 Tourism & Hospitality Conference and Careers Fair at Bournemouth Highcliff Marriott Hotel brought together senior leaders, academics, HR directors and students for a day of critical debate and industry insight under the theme:
“Generation Z and the Future of Work in the Hospitality and Tourism Industry.”
Chefs’ Forum Founder, Catherine Farinha was delighted to be invited to attend by Principal Academic in Human Resource Management, at Bournemouth University Business School, Dr. Charalampos Giousmpasoglou.
Hosted by Bournemouth University Business School in association with Bournemouth Area Hospitality Association (BAHA), the conference welcomed a distinguished line-up of speakers and panellists representing luxury hotels, global brands, independent operators and leading universities
With more than 30 organisations in attendance at the Careers Fair, including Marriott International, Mandarin Oriental, Corinthia, Four Seasons, The Dorchester Collection and Rosewood. The event provided a rare platform for genuine dialogue between industry and future talent
The Local Industry Perspective: Leadership, Culture and Resilience
Opening the day, local restaurateur, publican and National Industry Voice, Andy Lennox, founder of The Fired-Up Collective of brands (Nusara, The Wessex Pub Co and La Bocca), set the tone with a candid keynote on rebuilding hospitality culture post-pandemic. Catherine has been working with Andy to promote his national campaign to cut VAT, to give the hospitality industry a chance to recover. Andy made the point that the current scenario means that operators and employers are not hiring, as they can’t afford to do so.
Andy started his first business when he was 21, Koh Thai Tapas in Boscombe and sold it when he was 30. He assured the room that if they ever run their own business, they will run out of money, and that its part of entrepreneurship.
“Hospitality is the essence of entrepreneurship and contributes 66 billion to the UK economy. Generation Z are not disengaged,” Lennox told delegates. “They are purpose-driven. If we want to attract and retain them, we must lead with authenticity, community and craft. Hospitality the old way – genuine service and pride in the profession. Its not easy, its not for everyone, but it is fun. This resonates more than ever: You have to know the difference between hospitality, which is that we create and look after peoples’ moments. You have to train your team, then train them again.”
Panel moderator Michael Clitheroe, Director of TLC Hospitality, reinforced the need for operational clarity and people-first leadership. He reiterated that Gen Z or Millennials are the future of our industry. Is there a mismatch between jobs available, the requirements of the industry and what Generation Z are happy to do, in line with their expectations. We have to look after each other, it is hospitality within hospitality.
“We cannot separate commercial performance from culture,” he said. “High retention, high service standards and strong EBITDA (Earnings Before Interest, Taxes, Depreciation and Amortisation) are not competing priorities, they are outcomes of empowered teams. If we look after our people, develop them and look after them on a daily basis, then this makes them stay. We need to look at middle management and what it means. We must be a barnacle and stick with each role; Walk don’t run, so you really get to learn the ropes and develop to our full potential as professionals.”
Rosie Radwell, Managing Director of Marsham Court Hotel, spoke passionately about accessibility and inclusive tourism:
“If we want the future workforce to believe in hospitality, we must demonstrate that our businesses reflect the society we serve. Accessibility, wellbeing and inclusion are no longer optional, they are strategic and something that we as a business are very passionate about. We should reward loyalty, as we do in retail. My Reception Manager is 21, I hired her at 17 and she’s been with us for four years. Trusting your team will lead to retention and loyalty from your team.
“I love doing ‘Back to the Floor’ days, because it keeps my skills up to date and shows the team that I am prepared to learn every aspect of the business, from waste disposal to pot wash, working the pass and serving front of house.”
The Educators’ Perspective: Redefining Professionalism
A second session examined the role of education in shaping Gen Z expectations.
Professor Peter Jones, Chair of The Crumbs Project, highlighted the importance of vocational integration:
“The future of hospitality education lies in immersive learning. Students must graduate not only with theoretical knowledge, but with operational confidence, cultural and ethical awareness. I have done many pieces of work, examining what each party wants, what we haven’t found yet is the glue that holds it all together and that is where education comes in. St Benedit’s Rule was given to me by my tutor, when I was at Reading University, he then went on to become a Benedictine Monk. The book gives you a great idea of what hospitality is all about. Any guest who arrives at the monastery, must be treated as Christ would do himself. St Benedict’s Principles of Hospitality means a warm, hospitable welcome should be always given – This is interesting reflection from 1500 years ago. Gen Z are wise beyond their years and are not being unrealistic in their requirements, such as work/life balance and consensus.”
The Curriculum of Curiosity – Developing observational and analytical Rigour
Peter went on to discuss how a curriculum may look in 2030. He suggested that need to look at every element of the business and the impact it has on other departments. For example, Marketing may make promises that operations then have to deliver. Finance may set a budget that may not work for purchasing in terms of ingredient quality for chefs. Integration and innovation are key, in terms of the need to observe, see why things may be going wrong and find out why.
“The curiosity is using the intellectual knowledge to establish’ the why’, why is this happening? You should only look at a textbook when you need to, but the Book of Benedict is really the only book you need. We should be spending more time in dialogue and encouraging people to think far more critically than they already do. Peter finished by saying that we need to look, observe and understand and education can help to achieve this.”
Professor Adele Ladkin of Bournemouth University chaired the next panel and emphasised the structural implications of workforce transformation:
“We are seeing digitalisation, AI, migration patterns and wellbeing expectations converge. The industry must think systemically about fair work and sustainable employment models.”
Robert Richardson, CEO of the Institute of Hospitality, challenged businesses to elevate professional standards:
“Hospitality is one of the world’s most powerful economic sectors. It is time we match that scale with professional recognition, leadership development and global advocacy. We have the privilege of running the largest hospitality platform, so we can help with research with academic institutions. We can bring research into businesses. We need to be inclusive and forge industry and educational partnerships. We are in an industry where any person of any age or background can join and thrive. We need to establish what is important to our employees of any demographic. We need to be more personal and less general in attracting and retaining Gen Z into our workforce. We are looking at becoming a chartered industry and the government is being very supportive. We need to demonstrate that we are fantastic employers, not the employers that the marketing department or social media says we are. Hospitality has always been about people. If we invest in them properly, the future of this industry is extraordinarily bright.”
Dr Maria Gebbels of the University of Greenwich addressed the shifting perception of hospitality careers:
“Gen Z evaluates employers through the lens of fairness, progression and identity. If the industry fails to address gender dynamics, inclusion and meaningful career pathways, it will lose competitive ground. Empathy and passion in hospitality cannot be replaced by AI. We must broaden the idea of what hospitality is and we really need to shout about some of the great things that our industry does. We are working with a slightly outdated model, and we need to have students far more involved in our decision-making process.”
The 2026 BU Tourism & Hospitality Conference did more than explore the future of work, it modelled the collaborative leadership required to shape it was a a privilege to attend.
The future of hospitality will be shaped through sustained collaboration between industry and education. Organisations and professionals who wish to engage with the BU Tourism & Hospitality Conference, contribute to future panels, support the Careers Fair, collaborate on research, or connect with emerging talent are warmly invited to get involved.
The Bournemouth University Hospitality & Tourism team remains committed to building meaningful, long-term partnerships that benefit businesses, students and the wider sector. Those interested in exploring collaboration opportunities are encouraged to contact Dr. Charalampos (Babis) Giousmpasoglou (cgiousmpasoglou@bournemouth.ac.uk) at Bournemouth University Business School.
Miller Prada Appointed Group Culinary Consultant of The Evolv Collection
LONDON, 19th February 2026: The Evolv Collection, the multi-award-winning hospitality group led by Martin Williams and founded by Sir Terence Conran in 1991, is delighted to announce the appointment of Miller Prada as Group Culinary Consultant, effective 9th February 2026. The Michelin-starred chef will lead the culinary direction across the premium hospitality group’s portfolio of iconic restaurants, completing an extraordinary convergence of Michelin-calibre talent that signals a bold new era for the group.
With over 19 years of experience in some of the world’s most acclaimed kitchens, Miller became a Michelin-starred chef at the age of 33, earning the accolade for his debut restaurant, Humo London, launched in early 2023. Under Miller’s leadership, Humo achieved its Michelin star in under a year, alongside additional accolades including No. 64 in the National Restaurant Awards, three AA Rosettes, New Opening of the Year 2023, and recognition as The One to Watch by Great British Chefs.
A Triple Crown of Michelin Talent
Miller’s appointment completes a remarkable trio of Michelin-calibre chefs now working within The Evolv Collection. As Angler Restaurant marks its 13th consecutive year holding a Michelin star under the stewardship of Head Chef Craig Johnston, who recently became the only chef in Britain to hold both The Roux Scholarship and a MasterChef: The Professionals title, the group has made two further landmark culinary appointments that demonstrate CEO Martin Williams’s unambiguous commitment to world-class culinary excellence.
“We have tripled our Michelin talent.” said Martin Williams, CEO. “Craig Johnston has proven year after year that Michelin-level consistency is achievable and sustainable at The Evolv Collection. Adding Miller Prada as our Group Culinary Consultant and securing two-Michelin-starred Pierre Minotti for Orrery represents a step-change in our culinary ambition. These three chefs, each extraordinary in their own right, represent exactly where we are taking this group.”
Miller Prada commented: “Joining The Evolv Collection at such a pivotal moment is a true honour. I’m excited to help shape the next chapter of a group built on the Conran legacy and a portfolio of iconic London restaurants, and I look forward to bringing my own creative vision to continue that tradition of excellence. My focus will be on delivering meaningful creative impact that supports the Collection’s evolution and future direction.”
The Orrery Transformation
Miller’s first major project for The Evolv Collection has been the transformation of Orrery, the celebrated French restaurant on Marylebone High Street. Following its three-month refurbishment which began in January 2026, it was Miller who identified and brought in Pierre Minotti, the accomplished Executive Chef behind the two-Michelin-starred Alex Dilling at Hotel Café Royal, as Orrery’s new Executive Chef. The restaurant will reopen in Spring 2026 as Orrery by Pierre Minotti, with Miller and Pierre working in close collaboration on the restaurant’s transformation.
Martin Williams added:“Miller hit the ground running. Identifying and securing Pierre Minotti for Orrery was his first act as Group Culinary Consultant, and it speaks volumes about both his vision and the calibre of talent he attracts. Pierre achieved the extraordinary feat of earning two Michelin stars for Alex Dilling just four months after opening, he is exactly the right chef to help us reclaim Orrery’s Michelin star.”
About The Evolv Collection
The Evolv Collection operates 30 venues across 17 distinct brands, including powerhouse names such as Bluebird, Sartoria, Stories and Chop House & Tavern; British heritage institutions like Quaglino’s and Coq d’Argent; and pinnacle offerings including the Michelin-starred Angler. With ambitious plans to expand to more than 100 venues globally by 2030, the group is pursuing a strategic vision that honours Sir Terence Conran’s legacy while building powerhouse brands with international appeal. The Evolv Collection’s portfolio celebrates British dining heritage, distinctive design, and exceptional hospitality across London, Birmingham, Manchester and New York.
A Culinary Journey Spanning Continents
Born in 1990 in Bogotá, Colombia, Miller was raised surrounded by brilliant cooks. His great-aunt, aunt and grandmother taught him culinary basics through convivial feasts at a nearby family farm, featuring home-made cheese and farm-grown vegetables, formative experiences that continue to influence his cooking today.
Miller’s global culinary journey has taken him through Sydney, Hong Kong, Miami, Dubai and Lima. His time in Lima proved particularly influential, where he completed his Le Cordon Bleu training and was introduced to Japanese culture through the country’s Nikkei (Japanese Peruvian) community, an influence that would shape his distinctive culinary style.
Arriving in London in 2011 seeking fine dining experience, Miller worked alongside culinary luminaries including Jason Atherton, Brett Graham and Endo Kazutoshi. His impressive career includes positions at Pollen Street Social (one Michelin star), La Mar (Bogotá), The Ledbury (three Michelin stars), and Endo at Rotunda (one Michelin star), where he rose to Head Chef. He played pivotal roles in the openings of Rotunda and Sumi and later served as Group Executive Chef at Creative Restaurant Group before launching Humo London.
Miller Prada assumed his role as Group Culinary Consultant on 9th February 2026.
