Film & photography credit: Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.
Aussie Beef Takes Centre Stage at Radisson RED’s Exclusive Butchery Masterclass and Lunch
Liverpool, 9 June – The finest cuts of Australian beef and lamb stole the spotlight at Radisson RED Liverpool as Meat & Livestock Australia’s (MLA) Aussie Meat Academy hosted an immersive butchery masterclass and four-course dining showcase for some of the UK’s most respected steakhouse chefs and restaurateurs.
Held at the stylish Stoke Brasserie & Grill, the event brought together chefs and culinary educators for a hands-on exploration of specialist Australian butchery techniques and a celebration of the country’s world-renowned meat quality.
Richard Sanders, MLA’s recently appointed UK & Ireland Country Manager, opened the event by sharing his vision for strengthening ties between Australian producers and UK chefs.
“It’s a pleasure to continue MLA’s momentum and long history of supplying premium beef and lamb to the UK foodservice sector,” Sanders said. “Today’s event is a fantastic opportunity for chefs to deepen their understanding of Australian beef and lamb, from sustainable production to precise butchery techniques. By making the most of every cut, they can increase yield while offering superior quality on their menus.”
Chefs were treated to an expert breakdown of premium cuts, including Wagyu feather blade, Angus ribeye, lamb saddle, and lamb leg. The hands-on demonstrations showcased the versatility of each cut—from transforming feather blade into ultra-tender flat iron steaks to converting a boned lamb saddle into an elegant roulade stuffed with Moroccan-spiced sausage, apricots, dates, and almonds.
Following the masterclass, guests were invited to sit down to an inspired four-course lunch prepared by a team of acclaimed chefs from across the north, alongside students and lecturers from Hugh Baird College and the L20 Hotel School. Every dish was crafted to highlight the depth of flavour and texture that Australian meat brings to the plate.
Brayden Davies, an ‘Aussie Beef Mate’ and head chef at The Box Tree in Ilkley, returned recently from an MLA study tour of Australian farms and processors. He brought a fresh perspective and a passion for provenance to his menu contributions.
“What stands out in Australia is the traceability and sustainability,” said Davies. “UK chefs can feel confident that when they choose Aussie beef and lamb, they’re serving a premium, ethical product that delivers on both flavour and cost-efficiency.”
Davies served two standout dishes:
Tartare of Aussie Wagyu bavette with variations of Isle of Wight tomato “bruschetta”
Cutlet of Aussie lamb with sheep’s curd-stuffed tempura courgette flower, Amalfi lemon, and wild garlic salsa verde
Christina Konstantopoulou, Executive Chef at Radisson RED’s Stoke Brasserie and Grill, was equally impressed with the Australian produce used in her courses.
“This is clearly a superior product,” she said. “As a chef, consistency is key—and these cuts offer not only exceptional tenderness and depth of flavour, but the reliability I need in a professional kitchen.”
Christina’s menu included:
Aussie ribeye with crique ardéchoise and cacao, and Aussie lamb fricassee with artichoke and celeriac.
To round off the culinary journey, dessert was presented by Emily Milne of Hope Street Hotel & The London Carriage Works—a delicate jasmine and raspberry mille-feuille with apricot and thyme sorbet.
The event, supported by MLA’s Aussie Beef & Lamb and Dole Foodservice, marked another successful step in connecting Australian producers with top UK culinary talent, showcasing not only the meat but the mastery behind it.
It’s 2025 – Let’s Stop Boiling Crab and Lobster Alive!
Calling All Chefs: Join the Kinder Kitchens Revolution
FREE Webinar on Humane Crab & Lobster Processing – 25th June 2025 – 10.00am-11.00am.
As culinary professionals, we take pride in staying ahead of the curve, whether by embracing sustainability, minimising food waste, or spearheading ethical innovation in the kitchen. A crucial conversation is currently taking place in our industry, and you are invited to be part of it.
Mark your calendars, invite your brigade, and get ready to celebrate the sentience, science, and significance of these 10-legged marvels.
The webinar takes place at 10am on 25th June and we’d love to see you there. To attend, you’ll need to be a member of the Crustacean Industry Welfare Hub (CIWH).
Once you’ve joined, simply register for the Kinder Kitchens webinar via your member dashboard. Membership is free and provides access to a wealth of information for seafood professionals who are dedicated to ethical, sustainable and welfare-conscious kitchen practices. Sign up today at www.ciwhub.org and be part of the movement to cook with conscience.
Become a Member Today – CLICK HERE: https://www.ciwhub.org/register/
The Animal Welfare (Sentience) Act 2022 marked a significant advancement in UK animal welfare legislation by formally recognising decapod crustaceans, including crabs and lobsters, as sentient beings capable of experiencing pain and distress. This legislative change was informed by a comprehensive review conducted by the London School of Economics, which provided strong scientific evidence supporting the sentience of these animals.
“As professional chefs, we all have a duty to show respect for every animal we prepare, especially creatures like crab and lobster, which are so often disregarded. From the moment they’re harvested to how they’re handled and dispatched in our kitchens, their welfare is in our hands. Treating crustaceans humanely isn’t just about legislation; it’s about leading a kitchen with integrity, it’s also about teaching the next generation of chefs what is morally correct. If we claim to care about sustainability and provenance, that care must extend to how we end a life that’s in our hands as well.”
Merrick Webber, Head Chef at Porlock Bay Oysters & Kinder Kitchens Campaign Ambassador
On 25th June 2025, Crustacean Compassion invites chefs and kitchen professionals to sign-up to their Crustacean Industry Welfare Hub HERE and register to attend a game-changing webinar: Kinder Kitchens – What Crustacean Welfare Means for Chefs and Restaurants.
This essential online event will explore the latest science, welfare guidance, and legal updates regarding the handling of decapod crustaceans in professional kitchens. With increasing public scrutiny, changing regulations, and evolving kitchen ethics, this is your opportunity to stay informed, compliant, and ahead of the curve.
Dr Ben Sturgeon, Crustacean Compassion’s CEO, said:
“Chefs have always been at the forefront of delivering change. Today’s consumers are more discerning than ever; choosing foods that are caught or produced sustainably and ethically, where welfare is considered at each stage of the food chain, and where their choices can positively help communities and cultures. ‘Kinder Kitchens’ supports this, promoting local businesses who invest their time and efforts into producing a catch that supports future harvest, offers quality food that chefs are proud to serve, and gives consumers peace of mind. The role of Kinder Kitchens is not a step into the extreme – it is a recognition that time, evidence and with it attitudes need to change. This is a great opportunity to take the initiative, lead the change by example, and show your commitment to living a kinder life.”
Why Attend?
- Understand the Law: Learn about current UK legislation and upcoming guidance on humane crustacean dispatch.
- Discover Practical Options: Hear about effective, humane alternatives to traditional but inhumane practices like boiling alive and dismembering alive.
- Protect the Reputation of Your Business: Steer clear of legal and ethical missteps as public awareness and scrutiny increase.
- Lead with Compassion: Be part of a movement to make kitchens more conscious and kinder, without compromising on quality or flavour.
- It is time for a shift in kitchen culture. Humane handling is no longer merely a niche concern; it is becoming the new industry standard.
Join the Kinder Kitchens movement. Get informed. Cook consciously.
Chef of the Week: Fred Tobin, Executive Chef at Royal Lancaster London
How long have you worked at your current restaurant?
I have been with the Lancaster London Hotel Company for 13 years, having started as Executive sous chef at the Landmark London, where I worked with Gary Klaner for 7 years. I moved to my current positon of Executive Chef at Royal Lancaster London at the start of the Pandemic.
Where did your passion for cooking come from and where did you learn your skills?
My passion really came after growing up in kitchens from a very young age. My father was a chef and he occasionally took me to work with him, where I would potter around in the kitchen, often eating more than I would prep! My skills were honed in the armed forces where I was able to combine being a soldier with cooking. If I’m honest, I preferred the soldier side to the cooking side of the job. When I left the army, I wasn’t really focussed on a career in catering, however when I re-joined the forces with the RAF, I started doing competition work. This helped me get noticed, and I became one of the household chefs to the Prime Minister based at Chequers, and from then, it all really took off for me. So, I was a late starter if you like.
What do you enjoy most about being a chef?
I enjoy the adrenalin of a busy service, the creativity and the precision planning. To do a job like mine, you have to think and plan ahead. Running a kitchen, or multiple kitchens is tough – military training comes in very useful.
Name three ingredients you couldn’t cook without.
Three ingredients I couldn’t cook without… well for me, that would be enthusiasm, knowledge and technique. Not the kind of ingredients you were expecting, right? However, without them, the most exotic ingredients mean nothing.
Which piece of kitchen equipment couldn’t you live without?
I’m not a gadget or a tweezer man, I couldn’t live without my bank of combi ovens, they are the lifeline of our business. I can regen and serve a plated main course for 500 plus in 8 minutes.
What food trends are you spotting at the moment?
A lot more vegan preferences and a huge interest in the carbon footprint of a menu. We use Klimato to calculate the carbon footprint if a client requires it.
What do you think is a common mistake that lets chefs down?
Trying to run before you can walk, focussing on the salary and not the other great benefits of taking it slowly. Treat every day like a school day, take your time, enjoy the rush and respect your team.
What is your favourite time of year for food, and why?
It’s got to be spring and summer, when everything is coming to life with vibrant colours and flavours. We live in the UK, even we mere mortals start to come back to life when the dark and rainy days start to lift!
Which of your dishes are you most proud of?
I have been a chef for over 40 years, there are too many to remember! Every dish that goes on my menus and gets a great reaction from customers and sells well in our restaurants or event spaces make me proud.
If I had to choose a favourite I think it would be ‘Pan Seared Turbot with Bourguignonne Garnish’. I love a good beef bourguignon, slow cooked and rich, with a lovely red wine sauce, baby onions and wild mushrooms, served alongside a crushed potato and the king of fish, expertly pan fried to perfection. My idea of surf and turf heaven!
How do you come up with new dishes?
Collaboration. Collaborating with my team, with my guests and watching what competitors are doing. I am a judge at Salon Culinaire, it’s absolutely tremendous how inspiring it can be to see the enthusiasm from the new generation in a competition setting. I have never been a believer that I can do it all myself, like I said, collaboration is key.
Who was your greatest influence?
Really tough question as there have been so many influences in my life. I think it would have been Willi Elsener and Henry Brosi from my time at The Dorchester. The hotel was flying and banqueting was busy with quality and volume all day every day. There were high-pressure menu tastings and events and everything ran with precision.
Tell us three chefs you admire.
Gary Klaner, a great chef and a good friend. He mentored me before I took over here at Royal Lancaster London, and he helped me find my way in a really tough business.
Stuart Gillies, my old school mate. We worked together for a while but he went the restaurant route and I went the hotel route. He became MD for Gordon Ramsay, what an achievement! He now has his own restaurants – well done Stuart on a fantastic career.
Finally, it would be my son, Ciaran Tobin. Just like me, he found his passion a bit later in life after finishing university. All of a sudden, he wanted to be a chef, and he’s worked for two years at The Dorchester under Mario Perera and Martyn Nail. He enjoys competition work much like myself, and the extra adrenalin rush that comes with it. He is now moving on to The Frog in Covent Garden, under the extremely talented Adam Handling. I am a very proud dad!
What is your favourite cookbook?
I have a few favourites, but I would say ‘Ritz Paris Haute Cuisine’ recipes by Michel Roth.
Who do you think are the chefs to watch over the next few months?
A loaded question, but I am definitely going to say Adam Handling at The Frog in Covent Garden.
What’s been your favourite new restaurant opening of the last year?
I do hear that Victor Garvey at the Midland Grand is one to watch. He is using classic French cuisine with modern techniques. I will be booking in there sometime soon.
Future Hospitality Stars Shine at Xcelerate with Edgbaston as Students Collaborate with Top Chefs for Industry Showcase Lunch
Budding chefs and hospitality students from South & City College, Birmingham, collaborated with industry leaders this week to provide a faultless, fine dining lunch service at Xcelerate with Edgbaston, Compass’ state-of-the-art training facility at Edgbaston Stadium. The collaborative showcase united emerging talent and experienced professionals in a celebration of culinary excellence, innovation, and sustainability.
In front of an audience comprising hospitality employers, educators, and culinary experts, students worked alongside renowned chefs from Xcelerate with Edgbaston, Restaurant Associates and Levy UK+I, all part of Compass UK & Ireland. Together they created an impressive four-course seasonal fine dining menu that wowed the guests.
Adam Thomason, Culinary Director, Restaurant Associates, said
“It was brilliant to have the students from South and City College Birmingham with us at Xcelerate. Our chefs have already been working with the college through The Chefs’ Forum Academy, so inviting the students into our training facility to cook a four-course lunch for 100 industry guests felt like the perfect next step. It’s a great way to showcase what a career in food at Restaurant Associates and the wider Compass business can look like – and we’re proud to support the next generation coming through.”
Sheri Cadwallader, Chef Lecturer at South & City College Birmingham, added
“Today presents an excellent opportunity to showcase the hospitality industry and Compass to our learners. Chris Alexander has visited the college on numerous occasions to support our enrichment days with The Chefs’ Forum, and it is wonderful that students can now see him in his own kitchen and have the chance to work with so many outstanding chefs from the group.”
The Menu – A Culinary Showcase of Culinary Excellence, using fresh produce and ingredients, supplied by Ritter Courivaud, Dole Foodservice and Aussie Beef & Lamb.
What was on the menu?
Canapés
Aussie beef tartar and English wasabi
Slow cooked Aussie lamb neck, English pea, aged fetta
Starter
Adam Thomason, Culinary Director, Restaurant Associates
Asparagus, chard, grapefruit, rye
A vibrant, textural opening plate that balanced bitterness and acidity with seasonal flair.
Fish Course
Christopher Alexander, Regional Executive Chef, Restaurant Associates
Raw and cooked hand-dived scallops, crème fraîche, herring roe
An elegant tribute to British waters, celebrating delicate flavours and pristine produce.
Main Course
Mathew Ludlow, Chef Manager, Xcelerate
Guinea fowl supreme, miso, celeriac, shiitake mushrooms, soy
Rich and umami-forward, this dish highlighted the creative edge taught at Xcelerate’s state-of-the-art kitchens.
Dessert
Asher Robinson and Elliot Clifton, Levy
Rhubarb & custard cheesecake
Paired with rhubarb compote, rhubarb sorbet and custard cream crumb – a nostalgic British classic with a modern twist.
Xcelerate with Edgbaston is a centre of excellence for culinary and hospitality development in the UK, and The Chefs’ Forum’s Birmingham Chefs’ Lunch truly showcased how education and industry can collaborate to cultivate the next generation of talent, equipping students with the skills, confidence, and creativity to succeed.
“This event is exactly what Xcelerate with Edgbaston is all about,” said Jonathan Foot, Director Skills and Early Careers at Compass Group UK & Ireland. “The event has provided junior chefs with the opportunity to work shoulder to shoulder with professionals, using premium ingredients and serving guests in a high-pressure, high-profile environment.”
“This brings to life our commitment to ensuring opportunities for all, through Our Social Promise – which aims to positively impact one million lives by 2030. We are very proud to be involved.”
For more information about courses, masterclasses, or partnership opportunities at Xcelerate with Edgbaston, visit www.xceleratewithedgbaston.co.uk
Thank you to all our sponsors, Ritter Courivaud, Dole Foodservice, Aussie Beef & Lamb, Chef Works, Pure Ionic Water, MCS Technical Products and Pastry Gelato Equipment.
Film & photography credit: Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.
Chef of the Week: Gilles Quillot, Chef de Cuisine at Résidence de France in London
How long have you worked at your current restaurant?
I arrived at the French Ambassador’s residence on the 1st of September 1997, almost 28 years ago.
Where did your passion for cooking come from and where did you learn your skills?
I first wanted to be a baker, then when I was 10 years old, I decided to become a chef. Once I turned 16, I went to a culinary school in Paris. Three years later I was graduated, I then went to work all over France.
What do you enjoy most about being a chef?
I always enjoyed how unpredictable a day as a chef can be. Every day brings their own challenges. I also enjoy creating something with my own hands. I like the fact that as a chef you are using your brain and your hands at the same time for bringing ephemeral joy to the guests.
Name three ingredients you couldn’t cook without.
Butter from Normandie, fruité noire olive oil from “La vallée des Baux”, heritage wheat flour.
Which piece of kitchen equipment couldn’t you live without?
I could not be without my cacao bean grinder. We started to do our own chocolate with cocoa beans from a French Caribbean Island called Martinique 5 years ago. I finally have the chocolate that I was looking for. I clearly could not be without that piece of equipment.
What food trends are you spotting at the moment?
Back to basics with a link to nature. Simple flavour with sustainability.
What do you think is a common mistake that lets chefs down?
Vanity.
What is your favourite time of year for food, and why?
I love cooking in autumn. The summer’s vegetables and fruits are still around like figs, last tomatoes, wild mushrooms and then the winter is starting at the same time with the game season, pumpkins and root vegetables. This season has it all!
Which of your dishes are you most proud of?
The one I haven’t thought about yet.
How do you come up with new dishes?
I can dream about dishes. I rarely dream about a finished dish, but sometime the dream can initiate an idea. Otherwise, I like instant cooking. Using the best products available at the time and cook it simply to enhanced the flavours.
Who was your greatest influence?
Antoine Westermann, an Alsatian chef who had 3 Michelin stars. His cuisine was so flavourful.
Tell us three chefs you admire.
Alain Ducasse, Anne Sophie Pic and André Chenu.
What is your favourite cookbook?
I have a very large cookbook collection, if I have to choose just one, it would be “Le Guide Culinaire” by Auguste Escoffier. An endless source of inspiration.
Who do you think are the chefs to watch over the next few months?
Sorry, I don’t really follow chef’s trend.
What’s been your favourite new restaurant opening of the last year?
The restaurant industry is really active right now, it would be unfair to pick one or two out. There are so many exciting new openings.
Newlyn’s ‘Enterprise’ Lands Record Catch at Harbour
A Newlyn-based fishing vessel has made headlines after landing the largest single catch ever recorded at Newlyn Harbour.
The beam trawler Enterprise, owned by the Ocean Fish Group, brought ashore a record-breaking catch, dominated by nearly 20 tonnes of octopus. The catch grossed just over £158,000, marking a significant moment not only for the crew, but for the wider Cornish fishing industry.
This landmark landing highlights the strength and skill of Newlyn’s fishing fleet and the dedication of the crews at sea, as well as the shore teams who support them. The catch landed by Enterprise will now move through Ocean Fish’s processing and distribution network, supplying quality Cornish seafood to homes, wholesalers, and retailers across Europe.
While beam trawling has sometimes sparked environmental debate, Enterprise and the Ocean Fish Group are committed to responsible fishing practices. Operating under strict regulations, the company continues to invest in improving sustainability by reducing bycatch, enhancing gear selectivity, and supporting science-led fisheries management.
“This landing is a fantastic achievement for the skipper, George Stevens, and the crew of Enterprise, as well as the team at W. Stevenson & Sons,” said Paul Trebilcock, Managing Director at W. Stevenson & Sons Ltd. “It reflects the experience of our crews and shore team, and underscores the important role Newlyn plays in the UK’s fishing industry. As ever, we remain committed to fishing responsibly and supplying high-quality, sustainable seafood to our customers nationwide.”
The Ocean Fish Group, one of the South West’s leading seafood processors, continues to invest in the future of British fishing – championing both traditional practices and innovation across the industry.
The Team Behind The Hand and Flowers to Launch Sister London Pub
Chef Tom De Keyser alongside The Tom Kerridge Group is excited to announce the opening of The Chalk Freehouse in Chelsea on Monday 16 June. Located a stone’s throw away from the Kings Road in a two-storey Victorian property, The Chalk Freehouse plans to commemorate the beauty of traditional British gastropub dining using the flare that over a decade in Marlow has sparked in De Keyser.
De Keyser, who has worked alongside Kerridge for 12 years, was most recently Head Chef at The Hand and Flowers in Marlow – the first pub in the world to be awarded two Michelin stars. He also previously served as Head Chef at The Coach, another of Kerridge’s Marlow establishments, which holds one Michelin star. As he moves on to the next phase in his career, he will be succeeded at The Hand and Flowers by Sarah Hayward, crowned Michelin Young Chef of the Year in 2023, who will move from The Coach where she is currently Head Chef. Also supporting the team and leading front-of-house at The Chalk is Lourdes Dooley, General Manager of all three of Kerridge’s Marlow venues – The Hand and Flowers, The Coach, and The Butcher’s Tap and Grill.
The word Chelsea derives itself from the Anglo-Saxon Caelichyth, meaning “chalk wharf” and the pub pays homage to the area’s vibrant maritime heritage, where chalk and limestone were once unloaded. A three-course menu, available for lunch and dinner, brings forth the refined, yet humble cooking for which De Keyser has built both him and former establishments a name, and exemplifies the beauty of a British gastropub done well.
Comforting classics feature throughout, starting with snacks (£5.50-£16) and starters.
(£9-£19.50). Guests can enjoy the likes of Cheese & Onion Scone with Whipped Mustard and Herb Butter; and Spiced Chicken Thighs with Tarragon & Caper Mayonnaise in either the bar or dining room, for example, or start things off with The Hand and Flowers’ signature Chicken & Duck Liver Parfait with Poultry Jelly & Apricot Chutney. Other starters include Cornish Crab and Crushed Jersey Royal Potato Salad with Brown Crab Aioli; or Baked Saffron Rice with Oxtail and Grilled Marrow.
Mains (£21-£31.50) will highlight both land and sea, from a Pork Chop Schnitzel with Smoked Bacon Cabbage and a Fried Duck Egg; to the Curry Roasted Baby Chicken with Braised Butter Beans and Preserved Lemon; and Roasted Ray Wing with Crispy Cockles and Anchovy & Garlic Dressing. The Chalk’s blackboard will also feature daily specials like Olive Oil Baked Turbot with Bone Gravy and Gooseberry Dressing ‘Vierge’; and Fillet of Beef On The Bone with Garlic Butter. For those dining at lunchtime, a Set Menu is also available, offering exceptional value at two courses for £18.50 or three courses for £25.
On Sundays, a roast of 30-day Dry Aged Rib of Beef with Buttered Heritage Carrots, Roast Potatoes and Yorkshire Pudding will be on offer in addition to the usual menu. (£36.50).
Alongside Homemade Ice Creams, the dessert offering includes a decadent Chocolate Tart with Smoked Sea Salt and Crème Fraîche; a warm Pork Fat Chelsea Bun served with a Vanilla Custard; and a Brown Sugar Pavlova that captures the essence of the season with English Strawberries and a touch of Cabernet Sauvignon Vinegar.
The wine list has been put together by Gavin Hills, also from The Hand and Flowers and offers a remarkable selection that blends Old World tradition with the bold innovation of New World regions, appealing to a wide range of tastes and occasions. Of course there will be a wide choice of beers available – from lagers and IPAs, including The Hand and Flowers’ very own; to stouts, ciders and non-alcoholics. The “Monthly Special” on cask provides an option for regulars looking for something different.
Taking over the site from a previous pub within the Tom Kerridge group, The Chalk Freehouse will undergo a light refurbishment in keeping with the new feel. Guests can enjoy drinks and snacks at the custom-built hardwood bar or relax in the garden area, while the 60-cover dining room – including a 10-seater private room – offers a more formal dining experience.
Commenting on the opening, Tom De Keyser said: “I’m so excited to be taking on the next stage of my career within the Tom Kerridge Group and opening a new site. Tom has taught me so much about proper gastropub dining and what it is to create truly brilliant food within the context of a pub menu – I can’t wait to bring everything I’ve learned to Chelsea for The Chalk’s opening. I’m ever grateful for Tom’s continued guidance and know that together, with the support of a great team including colleagues like Lourdes and Gavin, we’ll open something great in West London.”
Tom Kerridge added: “Ever since I met Tom DK 13 years ago I knew he’d go far within our Group. He’s brought so much to both The Coach and The Hand and Flowers over the years and I have full confidence that he’ll do the same with The Chalk. He’s worked really hard on this new concept creating some absolutely standout dishes, and I know with the help of our incredibly loyal team he’ll do brilliantly in bringing it to life. It’s great to see Tom opening his first standalone site – it’s a true celebration of all the hard work and dedication he’s put into his career so far. I can’t wait for the doors to open.”
The Chalk Freehouse will open on 16th June, welcoming bookings and walk-ins.
Opening hours: Monday – Saturday 11-11pm (À La Carte 12-230pm | 530-945pm); Sunday 12-1030pm (À La Carte 12-330pm | 530-945pm); Snacks available daily 12-945pm
Address: 25-27 Tryon Street, Chelsea, SW3 3LG
Website: www.thechalkfreehouse.co.uk
Social: @thechalkfreehouse
Chef of the Week: Sarah Houghting, Executive Pastry Chef, The Rubens at The Palace in London
How long have you worked at your current restaurant? I’ve been with The Rubens now for 8 years.
Where did your passion for cooking come from and where did you learn your skills? I would have to say that it started with my mum. She loved to cook for people and always made a big deal about entertaining. I loved watching how the atmosphere would change when food came to the table. It’s almost magical in a way. I did my training in South Africa, but I would say my pastry journey is largely self-taught, with a lot of classes, reading and conversations.
What do you enjoy most about being a chef?
I get to be part of the magic that can change an atmosphere. The team I get to call family. Because that’s what they are. But mostly I love creating and playing with food.
Name three ingredients you couldn’t cook without.
Butter, eggs and flour.
Which piece of kitchen equipment couldn’t you live without?
My mixer/dough mixer.
What food trends are you spotting at the moment?
As we are heading into summer, there is a huge pull to ice cream, from sundaes to sandwiches. They are childhood favourites coming back and I’m really looking forward to it.
What do you think is a common mistake that lets chefs down?
Lack of attention to detail and not following the recipe.
What is your favourite time of year for food, and why?
It has to be summer, all the fruits come into play, and you have an abundance of produce at your fingertips. So much so that it’s so hard to decide what to use and what to leave for another time.
Which of your dishes are you most proud of?
My Mint Areo Chocolate dessert we put on last year. This was inspired by my love for mint chocolate – being south African, we have this peppermint mint crisp chocolate that brings back so many good memories. The other is one I recently put on our tea menu – The Hazelnut Roche Finger. If you love hazelnut, you will LOVE this. Hazelnut creamy centre, Jiavara mousse, hazelnut mirror glaze, hazelnut chocolate glace, and hazelnut biscuit. It’s good!
How do you come up with new dishes?
I pull from things I love, the seasons and looking at peoples profiles that I admire in the industry. I don’t want to copy something or replicate, but I look for little ideas that spark a thought and that thought becomes a dish. When putting it together, you find that it evolves because the vision in your head is just that – a vision. You don’t know if it’s going to work until you put it together. Then it starts to take shape on the plate, and it tells you how it should be.
Who was your greatest influence?
Kim, my first boss. She said to me, never limit yourself, do everything and always put 100% into what you do.
Tell us three chefs you admire.
Karim Bourgi, Cherish Finden and Nina Metayer.
What is your favourite cookbook?
Currently – How to Bake – It’s a great resource and it teaches you, rather than just offering recipes. I really enjoy this style of books.
Who do you think are the chefs to watch over the next few months?
Philip Khoury; he’s really come through and I love watching his story. It will be interesting where he’s going and to be able to see his journey. Nicola Lamb: I think she has a truly inspiring story and she’s doing what I only wish I had the guts to do.
What’s been your favourite new restaurant opening of the last year?
The Georgian, although not a new opening, but the latest instalment with Calum Franklin, who I had the pleasure to work with at Roast. A truly talented and humble individual. I think a truly indulgent dining experience.
Culinary Stars of the Future Shine at The Chefs’ Forum Spring Lunch at Bowood Hotel
Students from Wiltshire College wowed guests at The Chefs’ Forum Cotswolds, Bath & Wiltshire Spring Lunch on Monday, 19 May, held at the stunning Bowood Hotel, Spa & Golf Resort. The hotel’s Kerry Suite hosted the exclusive industry event which brought together top chefs, leading suppliers, and hospitality professionals. All attendees were treated to an afternoon celebrating local talent, seasonal produce, and collaborative culinary excellence.
Rupert Taylor, Executive Chef at Bowood Hotel said
“Wow, what an excellent event! This is the first time we have hosted here at Bowood Hotel, and I am pleased to share our kitchen with so many local students. At Bowood, we are passionate about supporting budding chefs and are proud of our links with Wiltshire College. It was a pleasure to create the main course on today’s menu, and my team thoroughly enjoyed cooking with our guest chefs from across the region. We look forward to many more events bringing everyone together like this. It was a great day with a wonderful turnout!”
Steve Lloyd, Deputy Head of Catering at Wiltshire College added
“It is events like these that give our students the excellent experience of working in functions in a real-life environment. The teaching team and I have thoroughly enjoyed the food cooked by our learners today, and I can’t stress how important it is to have such wonderful support from employers at Chefs’ Forum events. it was so rewarding to see so many local food businesses represented here today.”
Under the expert guidance of some of the region’s most celebrated chefs, 20 students worked both front and back of house to deliver a seamless experience, showcasing professionalism, passion, and promise throughout the event.
Guests were treated to a sensational four-course lunch, with each dish reflecting the creativity and precision of the chefs and students involved and all but dessert celebrated Asparagus season:
Starter by Kuba Winkowski (Box Bush, Bourton-on-the-Water):
Wye Valley Asparagus with Smoked Whipped Feta, Smoked Nuts, and Chilli & Herb Salad
National Chef of the Year and Borniak Brand Ambassador, Kuba said
“I used the Borniak Smoker to smoke feta cheese in my dish today – it’s a great piece of kit and I’m delighted that Rupert and the team have been given one by The Chefs’ Forum today – It would be great to collaborate on some new smoked delights in the coming months – I’m sure he will love the versatility and capabilities of this fantastic piece of kit.”
Fish Course by Ben Chamberlain (The Bull, Burford):
Coal-Scorched Salmon with Smoked Isle of Wight Tomato Dashi and Wye Valley Asparagus
Ben said
“It has been brilliant working with such talented students at Bowood today and to see how much they enjoyed working with the chefs in the kitchen – I too used the Borniak Smoker to smoke my tomato dashi and am looking forward to developing more dishes throughout the summer at WILD.”
Main Course by Rupert Taylor (Bowood Hotel):
Chicken with Wild Garlic, Wye Valley Asparagus, Morels, and Sauce Albufera
Dessert by Ashleigh Farrand (The Kingham Plough & Great British Menu 2025 Contestant):
Toffee Apple Doughnut, Butter Popcorn Ice Cream, Popping Candy Crumb, and Sour Blackberry Pâte de Fruits
Ashleigh’s dessert was the same delight she created in the final stages of Great British Menu 2025, which aired last February.
She said
“This dessert was in honour of Mel Gifford, of the famous Gifford’s Circus, who sadly passed away in 2019 due to cancer. The dessert was designed to evoke memories of the circus with popcorn, toffee apples, doughnuts, apples, and sour sweets. It seemed to go down as well with the students and guests today as it did on the show. Oh, the ice cream was actually a success this time. I lost by one point in cooking for judges but was delighted that Amber Francis won and went on to win Champion of Champions for her dessert course, an amazing achievement.”
The event was elevated even further by the aromatic touch of smoked delights prepared using the Borniak smoker, adding a rich depth of flavour that impressed guests and chefs alike. The smoker’s versatility and precision proved invaluable in enhancing the dishes and showcasing modern smoking techniques.
All in attendance commended the professionalism and enthusiasm displayed by the Wiltshire College students. From flawless front-of-house service to precision and teamwork behind the scenes, the students demonstrated why the future of hospitality is in capable hands. A copy of The Chefs’ Forum’s publication, The Chefs’ Knowledge, was awarded to Keiron Dinglasan and Oscar Conway as front- and back-of-house Stars of the Day, voted by the whole brigade and front of house team – Both a true credit to their college, however all students were exceptionally professional and enthusiastic, also supported at the event by their entire teaching team.
Dole Foodservice, Ritter Fresh, and Ritter Courivaud generously sponsored the lunch’s produce, ensuring the freshest and finest ingredients were used throughout the menu.
Catherine Farinha, Founder of The Chefs’ Forum concluded
“The Chefs’ Forum continues to champion education, collaboration, and innovation in hospitality – and this spring lunch was a glowing example of the industry at its best. Huge thanks to our National Business Manager Alexandra, our Event Executive Brogen, our Head of Design and Production Lee, our Junior Event Executive Danillo and Head of Media Carlos for everything they did behind the scenes and on the day to make this event a resounding success for all who attended.”
Huge thanks to the sponsors: Ritter Courivaud, Ritter Fresh, Pure Ionic Water, Chef Works, Big K, Borniak, MCS Technical Products and Dole Foodservice.
Film & photography credit: Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.
Chef of the Week: Mohammed Samad, Executive Chef at nhow London
How long have you worked at your current restaurant?
I have been working at nhow London for just over a year and a half.
Where did your passion for cooking come from and where did you learn your skills?
From my maternal family, where everyone was a foodie and were very passionate cooks. The attention to details and specifics come from my mother, who would spend hours to achieve perfection in a dish.
What do you enjoy most about being a chef?
The ability to create something that can make people happy and bring them together, and seeing the joy on someone’s face when they are enjoying your dishes.
Name three ingredients you couldn’t cook without.
Passion, perseverance and pursuit of knowledge/skill. These are the absolute ingredients to be a good chef. I also love using garlic, lemon & fresh herbs in my dishes.
Which piece of kitchen equipment couldn’t you live without?
My chefs knife and a tasting spoon. One helps me hone my skills and the other helps me refine my palate.
What food trends are you spotting at the moment?
Food as medicine looks to be the new trend. Functional and mindful eating with health and wellness in focus. Food that supports overall wellbeing, high protein and high fibre diets with low carb, low sugar and low calorie options. Plant based diets and sustainable food sources are areas that have growing interest.
What do you think is a common mistake that lets chefs down?
Overcomplication in dishes, time management and working on your own palate to understand ingredients and flavours are common flaws in our fraternity.
What is your favourite time of year for food, and why?
It has to be summer here in the UK, simply because of the abundance of fresh, colourful and vibrant ingredients that are available. With such abundance of fresh seasonal produce, it feels like the ultimate celebration of food with outdoor barbecues and picnics being my favourite. This is the time when I can bring out my charcoal fired SIGRI (stove) to cook the smoky curries, kebabs & Dum Biryani.
Which of your dishes are you most proud of?
I am quite adept at different cuisines, but my most favourite would be salmon mosaic with a celeriac remoulade and dill-horseradish emulsion. Also, spiced duck breast with nam-jim veg & confit duck leg bon-bon. Being originally from India I am also quite pleased with Dum Biryani as I have introduced them in every single hotel that I have worked in and never heard anyone not enjoying it.
How do you come up with new dishes?
The inspiration always comes from the seasonal ingredients, the occasion and the location where I am cooking.
Who was your greatest influence?
I would say my mother, as it was her delightful food that refined my palate towards fine cuisine and my dad who would take us out regularly to restaurants and street food markets in Mumbai. No Sunday was complete without a meal outside.
Tell us three chefs you admire.
- Chef Dr. Zubin D’Souza – Dean – Culinary – Indian School of Hospitality, Gurugram, India
- Chef John Williams – The Ritz
- Chef Adam Byatt – Trinity & Browns Hotel
What is your favourite cookbook?
I absolutely love the ART CULINAIRE that I have subscribed to. It’s a quarterly magazine so you get 4 in a year. I also love my Professional Chef from CIA and The Ritz London cookbook.
Who do you think are the chefs to watch over the next few months?
- Adejoke Bakare – Chishuru, London
- Michael O’Hare – The Man Behind the Curtain, Leeds
- Jack Bond – The Cottage in the Wood, Keswick
- Chet Sharma – BIBI, London
What’s been your favourite new restaurant opening of the last year?
Anglothai in Seymour place, London and Tamila in Clapham.
