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.

www.nhow-hotels.com

Cornwall College Dominates as Phoebe Mortimer Wins Fifth Annual Student Pastry Chef of the Year

Phoebe Mortimer of Cornwall College has been named the winner of the fifth annual Student Pastry Chef of the Year competition, held on 13th May at West London College’s Taste Restaurant and training kitchens. Hosted by The Chefs’ Forum, the event celebrated the very best in emerging pastry talent and delivered what judges described as the most impressive field to date.

Now firmly established as a key fixture in the culinary calendar, the competition attracted elite student chefs from colleges across the UK. Dressed immaculately in Bragard jackets emblazoned with sponsor logos, each finalist brought a unique interpretation of pastry excellence, showcasing technical skill, creativity, and professionalism far beyond their years.

Phoebe Mortimer’s poised, precise, and artistically executed Tropical Arctic plated dessert and Lychee Lime Fizz and Nutty-Nana petit fours won over the judges in a closely contested finale. Her display of compassion, graciously allowing fellow contestants to present their dishes first due to warm weather conditions, earned admiration from all present and exemplified the professionalism and camaraderie at the heart of the industry.

Phoebe said

“I am so excited to win, I cannot believe it, I’m crying happy tears don’t worry! I have had such a wonderful day and this has been a fantastic experience and I am so grateful to my mum Lucy and lecturers Clyde Conollon and Ashley Carkeet for all of their wonderful support.”

Alongside the coveted title, Phoebe was presented with a hand-painted Wedgwood plate and a suite of prizes, including a culinary trip to France to visit Andros Purée HQ, a second opportunity to visit Paris for a day’s training at PatisFrance HQ with one of their development chefs courtesy of Ritter Courivaud, and a haul of luxury ingredients, including Giusto Mannenetti 23ct Edible Gold Crumb décor. All finalists received generous sponsor goody bags, with prizes worth thousands of pounds.

Second place was awarded to Jessica Sale of Loughborough College, whose Blueberry Delice plated dessert and Chocolate Orange Bonbons and White Chocolate and Passion Fruit Macaron petit fours demonstrated bold flavour combinations and meticulous technique. Third place went to Lucy Hammett of Cornwall College’s St Austell campus, whose refined and elegant presentation impressed the judging panel.

Joint Head Judge and renowned International Pastry Consultant Martin Chiffers praised the calibre of entries and expressed pride in Cornwall College’s success:

“This was a fantastic event, and I’m very proud that Cornwall College did so well, with two students on the podium. I started there in 1984 and had a fantastic start to my career. All of the students were extremely professional, dedicated, and passionate about their work, which was great to see. Huge thanks to the sponsors, judges, and The Chefs’ Forum for making it possible and supporting the next generation of pastry chefs.”

Joint Head Judge Franciane Tartari added:

“The Chefs’ Forum Student Pastry Chef of the Year 2025 showcased an extraordinary level of talent, creativity and precision from our next generation of pastry chefs. Witnessing these young professionals rise to the challenge was nothing short of inspiring. Congratulations to Phoebe Mortimer from Cornwall College, her artistry, skill, kindness and composure truly set her apart as a deserving winner. The future of British pâtisserie is in brilliant hands.”

The competition not only marked a high point in the student chefs’ academic journeys but also signalled the beginning of bright futures in some of the UK’s and Europe’s finest pastry kitchens. The standard set in this year’s final reflects the dedication of catering colleges nationwide in nurturing talent and the growing importance of professional pastry as a career pathway.

The Chefs’ Forum extends its sincere thanks to all our sponsors: Matfer Bourgeat, First Choice Produce, Andros Chef, Bragard, MCS Technical Products, Wedgwood, Xoco, Terra Firma, Ritter Courivaud, Pastry Gelato Equipment and Pure Ionic Water.

Judges: Biju Joshwa, Franciane Tartari, Martin Chiffers, Mauro Di Lieto, Michael D’Angelo, Miranda Reci, Mohan Boddula, Nicolas Houchet, Nicole McKenzie, Thibault Hauchard, Rebecca Marshman and Bobby Singer.

Thank you to Denise Charles, Bob Carruthers and the students from West London College for hosting and cooking up a wonderful BBQ lunch on the Weber BBQ and Borniak smoker, sponsored by Aussie Beef & Lamb, First Choice Produce and Direct Seafoods London who helped make this landmark fifth edition a resounding success.

Kuba’s Curing & Smoking Workshop Showcased the Art of Flavour with Borniak Smokers

Smoke hung sweetly in the air at West London College this week, as Chefs, Butchers, Pit Masters and students gathered for a captivating Curing & Smoking Workshop featuring the exceptional versatility of Borniak Smokers. From hot-smoked bacon to cold-smoked chalk stream trout, the event celebrated the culinary potential of smoking seasonal produce with one of Europe’s most innovative food smoking systems.

The event was a masterclass in flavour, with a thoughtfully curated tasting menu by National Chef of the Year, Kuba Winkowski, ably assisted by Adam Muller.

Kuba’s delicious menu celebrated both tradition and creativity. The chefs, butchers and pit masters who attended were treated to a wonderful array of smoked delights, including Hot-Smoked Bacon and ham, Cracow Sausage, and Kabanos (a spicy ‘Peperami-style’ meat stick). They also enjoyed inventive dishes like Cold-Smoked Whipped Feta with Dukkah and Hot-Smoked Carrots and a showstopping Warm-Smoked Dark Chocolate Tartlets, finished with Hot-Smoked Salt.

Kuba said

“I think this is an excellent smoker, as the automated smoke generator ensures consistent, clean smoke over long periods, which is very important when producing high-quality smoked products like those showcased today.  I can also achieve precise temperature control, unlike other charcoal smokers using wood chips that need constant monitoring – I would wholeheartedly recommend Borniak to my chef peers, and I have demonstrated how versatile it is today in my menu.”

At the heart of it all stood the Borniak Smoker, a Polish-engineered, market-leading, stainless steel smoking cupboard that has earned a reputation across Europe for being easy to use, highly efficient, and remarkably consistent in its results.

Designed with the professional chef in mind, Borniak smokers allow users to cold or hot smoke a wide variety of ingredients with minimal fuss and maximum control.

The Borniak Smoker boasts many features, advantages and benefits:

• Electric Operation: Plug-and-play simplicity with digital control panels, making temperature and smoke regulation effortless.
• Cold & Hot Smoking Capabilities: Perfect for everything from delicate fish and cheeses to robust meats and even chocolate.
• Automatic Smoke Generator: Ensures a clean, continuous stream of smoke for precise flavour without the need for constant monitoring, which sets it above other smoking methods and allows chefs to get on with other tasks in the kitchen while Borniak does its thing.
• Efficient & Economical: Uses minimal wood chips to produce a rich, even smoke, making it cost-effective for both commercial use.
• Durable Stainless-Steel Construction: Built to last and designed for easy cleaning and maintenance.

“We were delighted to showcase just how flexible and effective the Borniak smoker is,” said Michal Szmaj, Director at Borniak UK, who led the workshop. “Whether it’s seafood, seasonal vegetables, nuts or even dessert, this machine delivers superb, repeatable results with almost no learning curve.  Kuba’s dishes wowed the guests, and they all enjoyed a wonderful buffet-style lunch on a beautiful day and we were really impressed with the interest and enthusiasm from the guests.

Catherine Farinha joined Michal in presenting Borniak to the room, she said

“Michal has been working with The Chefs’ Forum to showcase his fantastic smoker to UK chefs.  We also have one at our HQ and are looking forward to creating some excellent food this summer in our outdoor kitchen.  We are very grateful that he has given two smokers to West London College for the students to learn all about one of the oldest cooking methods there is and also to lower food waste and increase the shelf life of fresh produce.  Smoking has historically been used to preserve meat and fish as it reduces moisture and inhibits bacterial growth.  We are very much looking forward to showcasing more smoked delights from Kuba at our Cotswolds, Bath and Wiltshire Chefs’ Lunch at Bowood Hotel, Spa and Golf Resort next week.”

Kuba and Adam’s menu reflected the spirit of the event : Seasonal, sustainable, and sensational, comprising of the following dishes created using the Bornaik Smoker – The Chef’s Smoker and served in the sunshine:

• Purple Sprouting Broccoli with Warm Smoked Nuts & Smoked Chilli Dressing
• Spiced Hot Smoked Prawns
• Warm Smoked Mackerel with Smoked Beetroot Relish & Rye Bread
• Warm Smoked Venison with Smoked Garlic Mayo & Parmesan
• Hot Smoked Fillet Steak with Warm Smoked Marrow & Persillade
• New Potatoes, Asparagus & Baby Gem with Hot Smoked Butter
• Cold Smoked Sea Trout with Kohlrabi & Apple Salad

Produce was kindly sponsored by The Lincolnshire Game Company, Campbell Brothers Butchers, First Choice Produce and Direct Seafoods London, celebrating the best of British seasonal ingredients.

With smoking growing in popularity among British chefs, the Borniak smoker enables anyone to master the art of smoking with the right equipment. Attendees left inspired with a whole gamut of smoky, seasonal recipe ideas, all with smoke as a key ingredient, exciting cooking technique that will add excellent flavour and theatre to any menu.

**SMOKING OFFER** – £200 cash back on all stainless steel smokers – Valid until the end of May 2025 – Use discount code TCF2025 at the checkout – Visit www.borniak.co.uk NOW to place your order.

Chef of the Week: Dushantha Manikpura, Head Pastry Chef at Marriott Hotel Park Lane

How long have you worked at your current restaurant?
I’ve been working at the London Marriott Hotel Park Lane and its restaurant, Lanes of London, for a year and eight months. This role has been my first career opportunity in London, and in that time, I’ve taken on increased leadership responsibilities, particularly within the pastry department.

Where did your passion for cooking come from and where did you learn your skills?
I developed a passion for cooking at 12-years-old, right at home in Sri Lanka. After I completed my studies, I moved to the United Arab Emirates in 2003 and launched my culinary journey. During this time, I worked in all the areas of the kitchen, ultimately discovering my strengths and talent in pastry.

What do you enjoy most about being a chef?
Creating new dishes is what I enjoy most. The creativity that comes with it and the joy of seeing my creation being enjoyed by our guests as well as my family and friends.

Name three ingredients you couldn’t cook without.
Butter, sugar and eggs. Without these ingredients, my recipes would be incomplete.

Which piece of kitchen equipment couldn’t you live without?
My favourite equipment is an air brush kit. When it comes to my confectionary creations, such a kit helps me produce beautiful colours and dimension on my showpieces and cakes.

What food trends are you spotting at the moment?
I am always intrigued by modern cooking, like the use of unique and uncommon flavours in desserts.

What do you think is a common mistake that lets chefs down?
One of the most common mistakes I’ve seen is when chefs stop learning. In the culinary world, there is an abundance of new ideas and techniques to be learned each day – this keeps things exciting and ensures we are always at the top of our game!

What is your favourite time of year for food, and why?
My favourite time of year is Christmas. This season offers an opportunity to experiment with various spices, allowing you as a chef to capture the magic and warmth of the season through food. At Lanes of London, we offer a festive afternoon tea each year and it’s always a pleasure to see the joy on our guests’ faces.

Which of your dishes are you most proud of?
My proudest dish is the tiramisu cannoli. This was the winning dish of Springboard’s FutureChef National Challenge in 2024.

How do you come up with new dishes?
Before I come up with a new dish, I draw inspiration from my peers. For example, I’ll look at ten different chefs, see how they’re putting their dishes together, and take a learning from each to apply to my own cooking.

Who was your greatest influence?
My greatest influence is my first Executive Pastry Chef, Benoit Rodriguez. He has an extraordinary eye for details, unmatched technical skills, and a deep love for teaching. He leads with both discipline and kindness – an incredibly rare combination. Under his mentorship, I not only mastered the fundamentals of pastry, I also learned how to think creatively, work with intention, and hold myself to the highest standard.

Tell us three chefs you admire.
As a pastry chef, I really admire Chef Cedric Grolet, Antonio Bachour and Amaury Guichon.

What is your favourite cookbook?
My favourite cookbook is So Good by Emily English.

Who do you think are the chefs to watch over the next few months?
Definitely the pastry chefs I mention above – they’re always implementing new techniques and are a great source of inspiration.

What’s been your favourite new restaurant opening of the last year?
Kothu Restaurant & Bar in Harrow. They offer authentic Sri Lankan dishes and as I was born in Sri Lanka, it’s definitely on my radar!

www.marriott.com

Public Sector Chefs Discover the Power of Pulses at West London College’s Menu Innovation Day for Lentils.org

West London College played host to an inspiring and flavour-filled day of culinary creativity as 13 talented public sector chefs came together for a unique menu development event in collaboration with Lentils.org. The chefs each crafted a unique dish using Canadian-grown green and red lentils—an ingredient gaining global attention for both its incredible versatility and powerful sustainability credentials.

The event celebrated the versatility of lentils, while highlighting their vital role in climate-conscious food systems. Lentils are a carbon-negative crop, and thanks to their natural ability to fix nitrogen in the soil, they reduce the need for synthetic fertilisers. In addition, they can be grown with minimal tillage, helping to preserve soil structure and prevent erosion—a critical factor in sustainable agriculture.

The Chefs’ Forum carefully curated the day and began with an introduction to the Canadian lentil story. Lentils.org UK & Ireland representative, Sarah Block presented how lentils are grown using eco-friendly methods and why they are ideal for health-focused, sustainable menus, particularly in public sector settings like hospitals, schools, colleges, and universities.

The chefs were then treated to an idea-packed recipe development session, led by chef Ben Rowland exploring fresh, creative ways to incorporate lentils into everyday menus. From comforting classics, like tray bakes, curries and casseroles to bold global flavours, from all corners of the world the potential of lentils was explored from every angle.

During the hands-on innovation session, each chef prepared a signature dish showcasing green or red lentils. The dishes ranged from smoky lentil frankfurters to curried goat and lentil cottage pie with sweet potato topping, spicy lentil smash burgers to lentil-infused soups, delicious lentil muffins, and breakfast bagels, showcasing just how adaptable lentils are across cuisines and mealtimes.

Dishes created by the chefs on the day:

• Spicy Lentil Pancake with Toasted Pitta Bread by Oni Adedayo Adeyeye Royal, Brompton Hospital
• Lentil Crème Brûlée by Brahim Barhay, Juniper Ventures Ltd
• Beef & Lentil Breakfast Muffin by Mekhi Evans, Royal Free London NHS Foundation
• Koshari by Thomas Hempstead, BonCulina
• Venison & Lentil Lasagne by Tim Radcliffe, NHS England
• Lentil, Dates and Mixed Berries Rouladen with Lentil and Mango Cream by Nedko Rusev, Guys & St Thomas
• Breakfast Verrine with a Lentil Granola by Wayne Harris, NH Case
• Lentil Kebabs Served with Tzatziki and a Green Salad by Ras Ansari, Harefield Hospital
• Red Lentil Bagel by Andy Pycroft, Chefs in Schools
• ‘Til Dawg (Lentil Hot Dog) by Sameer Nepal, Jay Bhattarai, Frazer Connolly and Bikram Magar, University of West London
• Shorbet Adas by Sameer Nepal, Jay Bhattarai, Frazer Connolly and Bikram Magar, University of West London
• Curried Goat and Red Lentil Cottage Pie with Sweet Potato Topping by Denise Charles, West London College

A professional food photoshoot followed to capture the beautiful and practical dishes developed throughout the morning, which will soon be available in a collection of recipe cards, to celebrate each chef’s dish and share the wonderful creations to all who would be interested in seeing them.

The chefs then gathered to share and enjoy their creations over a communal buffet-style lunch that celebrated the diversity and flavour of lentils.

Lentils are nutrient-dense, protein-rich, and naturally low in fat—making them a perfect ingredient for public sector foodservice, especially where cost, nutrition, and sustainability are all priorities. Their low carbon footprint and minimal water requirements make them one of the most planet-friendly protein sources available today.

“Our role is to support UK public sector chefs as they look for ways to use more lentils across their menus,” said Sarah Block. “As demand grows for sustainable, nutritious, and affordable food solutions, lentils are the perfect choice for forward-thinking kitchens. This day was a perfect example of chef creativity at its best.”

Lentils.org is the global voice of Canadian lentils, working to promote the use of lentils worldwide by sharing their nutritional benefits, sustainability advantages, and culinary versatility. Canadian lentils are grown to the highest standards of environmental stewardship and food safety.

Students Take Action on Food Sustainability in Hands-On Workshops with No Mise En Plastic

Students at South & City College Birmingham and West London College have taken an important step toward a more sustainable future through two impactful No Mise En Plastic workshops.

The sessions, held on Monday 17th March in Birmingham and Wednesday 30th April in London offered a hands-on, interactive learning experience that empowered culinary students to rethink their role in transforming our food system.

Each workshop encouraged active participation and practical engagement. Students explored how their menu choices can influence sustainability, reduce environmental impact, and strengthen local food networks. A key component of the No Mise En Plastic mission is reconnecting young chefs with the source of their ingredients, bridging the gap between farms and kitchens.

Participants were introduced to the theory of agroecological foods, the principles that underpin sustainable farming, and the Today’s Menu online resource – a tool for UK based chefs who want to make delicious food and create positive change in our food system. Through group discussions, critical thinking exercises, and hands-on activities, students developed a deeper understanding of food system challenges and solutions.

“We really believe that chefs have the power to shape food trends and it’s time we used it. By celebrating these ingredients on menus today, we can shift the way we all eat for the better.”
Jack Feeny, Founder of NMEPlastic

The sessions at both colleges—each proud partners of the Chefs’ Forum Academy—underscore the importance of sustainability-focused education in culinary training. The initiative continues to highlight how future chefs can be key agents of change in building a more resilient and equitable food future.

“The No Mise En Plastic workshop was an eye-opener for our students. It gave them a real understanding of how their food choices can influence the wider food system, and the hands-on format really brought the learning to life. Workshops like this are vital for preparing our students to become thoughtful, responsible chefs who are conscious of their impact from kitchen to community.”
Sheri Cadwallader, Senior Technician for Hospitality and Catering at South & City College Birmingham

“This workshop was an incredibly valuable experience for our learners. It not only deepened their understanding of sustainability in food but also helped them see how they can actively contribute to a better food future through their day-to-day decisions in the kitchen. It’s encouraging to see them so engaged and inspired by the session.”
Denise Charles, Head of Curriculum – Service Industries at West London College

Chef of the Week: Narayan Shrestha, Bake Off: The Professionals Winner 2024

How long have you worked at your current restaurant?
I have been working at the InterContinental London – The O2 for over 2 years and 3 months as a pastry sous chef and the Winner of Bake Off: The Professionals 2024.

Where did your passion for cooking come from and where did you learn your skills?
My passion for pastry developed from young age, growing up in Nepal where food was a central part of family life and celebration. I formally trained in culinary arts and honed my pastry skills through years of hands-on experience in hotels in the middle east such as Four Seasons and Hilton. This culminated in my current role as pastry sous chef at Intercontinental London – The O2. Continuing to learn, working under inspiring mentors, and staying curious have all shaped my journey.

What do you enjoy most about being a chef?
What I love most is the creativity – turning simple ingredients into something extraordinary that brings people joy. The artistry, precision and emotion involved in pastry creation make every day exiting.

Name three ingredients you couldn’t cook without.
Vanilla, chocolate and fresh seasonal fruits are essential to my pastry work. They are versatile and allow endless possibilities to express flavour and texture.

Which piece of kitchen equipment couldn’t you live without?
I could not imagine working without a stand mixer. In pastry, precision and consistency are key, and a reliable mixer is fundamental for everything from meringues to dough.

What food trends are you spotting at the moment?
I am seeing a strong focus on sustainability, plant-based dessert, and refined minimalist presentations where flavour takes central stage.

What do you think is a common mistake that lets chefs down?
Rushing the basic measuring fundamental techniques is crucial. Without a solid foundation, it’s difficult successfully consistently deliver high quality result.

What is your favourite time of year for food, and why?
Spring is my favourite season- it’s a time of renewal and produce is vibrant and fresh. Ingredients like rhubarb, strawberry, and elderflower inspire lighter, elegant desserts and they celebrate nature awakening.

Which of your dishes are you most proud of?
I am particularly proud of a platted dessert I created in Bake Off: The Professionals, with Valrhona chocolate, guava with Himalayan salt and almond texture. It represents a balance of innovation, technical skill, and pure flavour and it was a piece that truly reflected my style.

How do you come up with new dishes?
Inspiration comes from everywhere – nature, travel, art, and even emotion. I start with a concept or a key flavour, and from there, I develop complementary textures, colours, and temperatures to tell a story on the plate.

Who was your greatest influence?
I’ve been fortunate to learn from several incredible chefs through my career, but my greatest influence has been chef Cedric Grolet. His philosophy of simplicity, perfection, and respect for ingredients deeply resonates with me.

Tell us three chefs you admire.
Cedric Grolet, Amaury Guichon, and Pierre Hermé – each of them has redefined what is possible in the pastry world through their vision and technical brilliance.

What is your favourite cookbook?
Fruit: The Art of Pastry by Cedric Grolet is the favourite’s not just a cookbook: it’s a masterclass in creativity and dedication to craftsmanship.

Who do you think are the chefs to watch over the next few months?
I believe we will see many young pastry chefs emerging from global stage who focus on sustainable practices, flavour-driven creation, and artistic minimalism. Names like Maxence Barbot and Eunji Lee are ones to watch closely.

What’s been your favourite new restaurant opening of the last year?
One of my favourites has been Brooklands by Claude Bosi in London – it’s an outstanding example of modern dining, where both savoury and pastry programmes are executed with incredible finesse and imagination.

www.iclondon-theo2.com

London Goes Wild for Aussie Beef & Lamb at Filo Brazil, Islington

London chefs went doolally for Aussie beef once again on Monday at a special event hosted at the vibrant Filo Brazil restaurant in Islington.

The latest stop on the Meat Feast tour — organised by Meat & Livestock Australia in association with The Chefs’ Forum — saw chefs, suppliers, and restaurateurs come together to celebrate the very best of Australian beef and lamb.

The event kicked off with a butchery demonstration by Dan Espley, Master Butcher at Provenance Butchers , showcasing tips and tricks to get the most out of grass and grain fed beef and lamb cuts, and how to utilise lesser-known alternative cuts to deliver the same high-quality Aussie eating experience.

Emma Boughen, Business Development Manager UK for Meat & Livestock Australia, said:

“We are thrilled to showcase our top-quality Aussie Beef and Lamb here today at Filo Brazil. The team here have a real passion for beef and lamb, and their skills over the grill truly bring out the best in these fantastic Australian products. We’re showcasing top-quality Aussie grain-fed Angus and Wagyu, alongside sensational pasture-raised lamb.”

Filo Brazil’s Chef Patron, Aline Quina, teamed up with Timothy Dela Cruz, Head Chef of Smiths of Smithfield, to create an unforgettable showcase of Australian meat, cooked with flair and precision. Aline was delighted to welcome her industry peers to the restaurant, saying:

“Filo Brazil is all about authentic, vibrant Brazilian hospitality and flavours, and it was a pleasure to pair that spirit with Australia’s finest beef and lamb. We were delighted with the quality of the picanha and short ribs and have opened an account with Tom Hixson of Smithfield to secure a regular supply. Our brigade really let these incredible meats shine in their signature dishes. Hosting Meat & Livestock Australia here has been a true privilege, and the quality of the sweet, pasture-fed lamb today has been nothing short of exceptional. You can really see and taste the care that has gone in to producing this meat and we are proud to serve it to our customers.”

Students from West London College got the opportunity to get some excellent work experience, working with Aline and the brigade of guest chefs. Professional Cookery Level 2 student, Sithija Seneviathna was delighted to work with at Filo for the day, he said

“I’m really happy to be here today, it really is an honour and a great pleasure. I am learning Brazilian cuisine and meeting new people – A big change from my usual job as breakfast chef – This really is a brilliant day and a fantastic opportunity for me.”

The special menu featured Aussie beef cuts such as sirloin, picanha, and bavette, each dish carefully crafted to highlight different characteristics of the premium Aussie beef. Guests were treated to bold flavours, expertly cooked dishes, and fantastic pairings and fresh produce from First Choice Produce.

Aussie Beef Mate Ioannis Grammenos, part of the global network of ambassadors for Australian beef, said:

“I love the flavour of Aussie beef. The consistency and quality are exactly what I need to deliver my award-winning dishes at Heliot Steak House. It’s a product I can truly rely on.”

Aline, who presented a 60-day wet-aged Aussie Wagyu picanha with Brazilian Bites, Sweet Red Drop Peppers and Tomato Chimichurri added:

“This beef is outstanding — incredibly flavoursome, beautifully marbled, and with a superb texture. When the meat is this good, all you need is a simple garnish. The chimichurri was the perfect partner. It’s hard to find beef of this quality anywhere else.”

Franciane Tartari finished the day off with a beautiful Sweetcorn Créme Caramel with coconut-smoked Cachaça, which she called Ouriço. She said:

“It was amazing to collaborate with Aline, Rodrigo, Tim and the students today to create this delicious lunch, celebrating Aussie beef and lamb. The food has been outstanding and its so lovely to be in a Brazilian restaurant with Brazilian chefs, celebrating our national favourite of picanha and short ribs, as well as delicious lamb rack and succulent rump. My dessert means ‘hedgehog’ in Portuguese, because the coconut strands give the pudding a spiky texture.”

Chef of the Week: Adrian Barnwell, Chef Patron at Silk House Dining in Kent

How long have you worked at your current restaurant?
2 years at Silk House Dining. I built it!

Where did your passion for cooking come from and where did you learn your skills?
In my youth I was entranced by the late Joyce Molyneaux at The Original Carved Angel in Dartmouth. I worked in her kitchen for a long and busy summer and got the bug. She taught me to cook, to taste and to garden.

What do you enjoy most about being a chef?
Talking to our guests and making them feel happy. We frequently do bespoke menus for guests and when they love it, that’s very rewarding. Also, I like being with our suppliers.

Name three ingredients you couldn’t cook without.
Salt, water and onions.

Which piece of kitchen equipment couldn’t you live without?
Ovens. But I like my handmade Japanese knives too.

What food trends are you spotting at the moment?
We find that people are getting tired of tasting menus and there is a resurgence of demand for traditional cooking skills and fewer gimmicks – with very fresh and high-quality ingredients that are not overly “tweezered” but still beautifully presented. We are also finding that our customers do not necessarily want lots of wine but want better quality and are happy to engage at a higher price point.

What do you think is a common mistake that lets chefs down?
Not understanding what customers really want and being unwilling to ask customers what they really thought of the food. So, we should not just ask what guests liked, but also what they think we could have improved or even didn’t like. You learn more from constructive criticism than polite praise. I also think that many chefs tend to undervalue the crucial role of superb service: front of house staff are just as important as the cooks, as they are the ones directly engaging with guests throughout the meal. Guests remember fantastic hospitality.

What is your favourite time of year for food, and why?
I don’t have a favourite. Every season is different and personally I look forward to all seasonal changes whether that be when our first asparagus shoots are ready for harvest, when our summer glut of vegetables challenge the kitchen, early spring when we start to get the best dover soles again from the freezing cold sea in Rye Bay, and when we start to harvest our autumn fruits from the orchards surrounding us. Right now, wild garlic is in abundance and is a very versatile vegetable.

Which of your dishes are you most proud of?
It is a bit arrogant to be proud of dishes. My philosophy is that farmers and kitchen gardeners and fishers deliver first class produce that nature has masterminded. My job is to respect that and not screw it up. Currently we are hot smoking our own whole salmon and that is a good dish.

How do you come up with new dishes?
Travelling opens the mind when we can eat out in interesting places. I’m a bit addicted to collecting cookery books: old and new. 600 or so. I never cook from them but enjoy reading them to challenge my mind and ideas. Most of my inspiration though comes from getting to know our farmer suppliers, the fishermen, the mushroom foragers, etc. We have a large kitchen garden and every year we (by which I mean my partner) grow a lot of produce from seed and I derive inspiration from growing new varieties. We also make some mistakes this way but learn from those too.

Who was your greatest influence?
Friends. Cooking for friends taught me how to make people happy with food and wine. I’m much less influenced by other chefs than I am by our guests. The best meal I ever had was in a humble restaurant in France. I have no idea who the chef was, but the simple ingredients shone. Chicken and Morels since you ask. Spending time with Georges Blanc did make an impact on me as he really cared about produce and what his customers thought. Phil Howard is brilliant – I like his creativity and simplicity.

Tell us three chefs you admire.
In the UK, early Marco when he was at the stoves, Phil Howard and no-nonsense Richard Corrigan. Joyce as first mentioned too of course. I’ve met some interesting and very skilled chefs in Japan, and Scandi cuisine has been influential. I didn’t really buy into the molecular gastronomy movement though. James Martin is brilliant on TV as he showcases producers as well as chefs, in a very engaging way.

What is your favourite cookbook?
This changes weekly! Some of my favourites are quite old. I’m currently re-reading Relæ A Book of Ideas by Christian Puglisi, which is superb, unusual and challenging. Of contemporary books Core by Clare Smyth is on my desk and has well written recipes and is beautifully photographed. I like the El Bulli and Noma books too, as they are different to my cooking and open different doorways in my mind. I would quite like to read Sat Baines Too Many Chefs Only One Indian too – but can’t afford it!

Who do you think are the chefs to watch over the next few months?
I‘m very much enjoying Jack Croft and Will Murray who run Fallow, Fowl etc. They have by some margin the best You Tube channel and good, honest, low waste cooking, plus a great attitude to sharing skills online. It makes for a superb marketing message.

What’s been your favourite new restaurant opening of the last year?
I’ve been so busy with our own restaurant that we have only eaten out at a few established places in the UK and Netherlands in the last 18 months. Elystan Street, The Ledbury, Fallow. I have a list of new ones to try, but no time to do it.

www.silkhousedining.com

Galton Blackiston Announces New Investment in Morston Hall

Multi-award-winning hotel and restaurant Morston Hall has announced new investment that will support ongoing development of the business and an exciting programme of renovation.

Under the agreement, financial input is being provided by hotel investor Henry Elworthy, who is looking to support the existing team’s commitment to culinary excellence and to providing the finest guest accommodation. The eight-strong kitchen team will remain unchanged, with Morston Hall co-founder Galton Blackiston continuing as executive chef. The involvement of Henry Elworthy will enable Galton to focus even more of his attention on driving the business’s reputation as one of the UK’s leading fine-dining destinations.

Galton, who co-founded Morston Hall more than 30 years ago, said: “Over recent years, I’ve faced an increasingly challenging balancing act between overseeing the hotel and restaurant’s day-to-day operations and focusing on the culinary excellence for which our kitchens have enjoyed such widespread acclaim.

“I’m thrilled to welcome Henry, who shares our team’s unerring vision for developing the business, allowing me to devote even more time to creating exciting new menus and to maximising our commitment to using the finest seasonal, locally produced ingredients.”

He added: “Innovation remains key to the success of Morston Hall, while we will also be continuing to grow as much produce as possible in the restaurant’s own gardens.”

In addition, with the new investment in the business, Galton hopes to be able to devote more time to delivering his hugely popular cookery demonstrations up and down the UK, and to his appearances on high-profile television cookery shows.

Over recent years Morston Hall, which is located at Morston near Holt in north Norfolk, has celebrated a succession of honours and accolades. It has held a prestigious Michelin star without interruption for more than a quarter of a century and also holds four AA rosettes.

It has featured regularly in The Good Food Guide and is listed in the prestigious Harden’s guide to the UK’s top 100 restaurants. In addition, Morston Hall has retained its ranking for 2025 as one of “the top 1,000 restaurants in the world” by La Liste, which is credited as being “the most selective global guide of restaurants, pastry shops and hotels, for gourmets and international travellers”.

Announcing his involvement with the business, Henry Elworthy said: “I am delighted to be teaming up with Galton and the whole team at Morston Hall to further build on their reputation for culinary excellence.

“We have exciting plans for this beautiful venue while remaining faithful to Morston Hall’s unique dining experience which has been so popular with our guests looking to mark a special occasion in a beautiful part of the country over the past 30 years.”

As part of the additional investment, Morston Hall is to embark on an exciting programme of renovation across its 13 individually styled guest bedrooms, which are divided between the historic main building – parts of which date from the 1600s – and a number of recently added garden suites.

Morston Hall was converted to become a restaurant in 1992 and has been celebrated widely for its evening dining experience which includes a daily changing, seven-course taster menu. As well as its 13 bedrooms, the property boasts an impressive kitchen garden and an acre of beautifully manicured gardens, all set within the stunning landscape of the north Norfolk coast.

www.morstonhall.com