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.
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.
Chef of the Week: Geanina Rugina, Executive Chef at Louie London
How long have you worked at your current restaurant?
I have been at Louie since day one, so 5 years & 2 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking began in childhood, rooted in the experience of home grown produce and developing a deep appreciation for fresh, seasonal ingredients. That connection to the land naturally led me to the kitchen, where I spent countless hours on my journey in Italy, with a family dedicated Italian grandmother. She blew into my soul the joy and warmth that food can bring — not just as nourishment, but as a way to connect, celebrate, and express love.
I began learning the craft by quietly observing and, in many ways, “stealing” the secrets of inspiring grandmothers whose hands carried generations of knowledge. Over time, I refined my skills by working alongside some incredible chefs in well-renowned hospitality groups, each of whom shaped my perspective and technique in meaningful ways. Each experience helped shape my skills, discipline, and philosophy in the kitchen — blending tradition with professionalism and a constant passion for learning.
What do you enjoy most about being a chef?
What I enjoy most about being a chef is the ability to create something that brings people together. There’s something incredibly fulfilling about turning simple ingredients into a meaningful experience.
Name three ingredients you couldn’t cook without.
Oh, easy – Butter, garlic and love.
Which piece of kitchen equipment couldn’t you live without?
100% my knife — it’s basically my ride-or-die in the kitchen. Take it away and I’m just a glorified stirrer.
What food trends are you spotting at the moment?
Lately, I’m seeing a strong shift toward simplicity and flavour-driven cooking— food that lets quality produce shine. It’s all about bold, honest flavours with less fuss.
What do you think is a common mistake that lets chefs down?
One common mistake I see is a lack of empathy — for their dedication & hard work. Whether it’s the team behind the scenes or the guests at the table, empathy is key to creating meaningful food and a positive kitchen culture.
What is your favourite time of year for food, and why?
Summer is my favourite time of year for food. There’s just something about all the fresh, colourful produce—berries, tomatoes, corn, watermelon—it feels like everything is bursting with flavour. Plus, I love how summer meals are often more casual and centred around being outdoors, like barbecues, picnics, and grilling with friends. It’s the season of light, vibrant dishes and laid-back vibes, which makes eating even more enjoyable.
Which of your dishes are you most proud of?
The list can be exhaustive, but the main ones are: Celeriac pastrami, truffle aioli, pine nuts- it’s a fully vegan dish that really surprises people. I pair it with a rich truffle aioli, a touch of cayenne pepper oil for heat, and toasted pine nuts for texture and depth. It’s one of those dishes that balances bold flavour with elegance, and it always sparks conversation. I love that it challenges expectations of plant-based food while still being super satisfying.
Bay leaf–smoked trout carpaccio, summer radishes & caviar- It’s light but packed with delicate flavour. I serve it with thinly sliced summer radishes for crunch and freshness and finish it with a touch of caviar for that salty pop and a bit of luxury. It’s a simple composition, but the balance of smoke, brightness, and texture really makes it stand out.
Louie`s beans & rice, black tiger prawns- It’s a nod to the bold, comforting flavours of Creole cooking—deeply seasoned, hearty, and full of character. The prawns bring a rich, smoky sweetness that pairs beautifully with the earthiness of the beans and the spice in the rice. It’s a dish that feels both rustic and refined, and it always brings people back for seconds.
How do you come up with new dishes?
Coming up with new dishes is a bit like professional gambling. I start by looking at what the season is offering; nature pretty much writes the best menus. Then I ask myself, “What haven’t I done last year?” because nobody wants a greatest-hits album on repeat. From there, it’s a mix of inspiration, curiosity, and a little chaos in the kitchen. Sometimes it’s a win, sometimes it’s a learning experience—but either way, I’m always chasing that flavour jackpot.
Who was your greatest influence?
The greatest influence on me has been the strong women in the industry—chefs, mentors, and colleagues—who’ve led and continue to lead with strength, creativity, and resilience. Their passion and determination have shaped the way I approach food and leadership in the kitchen. It’s inspiring to see how they’ve paved the way and continue to raise the bar every day.
Tell us three chefs you admire.
Hélène Darroze, Claire Smyth and Anne-Sophie Pic.
The Flavour Thesaurus by Niki Segnit.
It’s not a traditional cookbook—it’s more of a creative guide to flavour pairings. What I love about it is how it encourages you to think beyond recipes and start understanding the why behind what works. It really opened up how I experiment with ingredients, and it’s a constant source of inspiration when developing new dishes. It’s like having a flavour compass in book form.
Who do you think are the chefs to watch over the next few months?
In England right now, there’s a new generation of chefs making serious moves—quietly bold, fiercely creative, and completely reshaping what British food means. I’m really watching chefs like Chantelle Nicholson, who’s leading the way in sustainable, veg-forward cooking with real elegance. Tom Booton at The Grill at The Dorchester is another—he’s bringing energy and modernity to a classic institution.
But honestly, it’s also the lesser-known chefs in small kitchens doing bold things with limited resources—they’re the ones to watch, because they’re cooking the future before it hits the spotlight.
What’s been your favourite new restaurant opening of the last year?
For the international scene, Gigi Rigolatto Dubai – a collaboration of Rikas Hospitality Group and Paris Society. It brings a stunning blend of Italian elegance and beachside luxury—great food, beautiful setting, and a real sense of atmosphere.
Closer to home, Caractère by Emily Roux . It’s elegant yet approachable, with a menu that beautifully blends French and Italian influences. What really stands out for me is the strong female leadership – Emily brings warmth, creativity, and precision to every detail. It’s a space that feels both personal and polished.
Less Healthy, Less Visible: How the New Advertising Laws will Impact Chefs and Food Producers
A major regulatory shift is coming to the UK’s hospitality sector in October 2025, when the new Less Healthy Food and Drink (LHF) legislation comes into effect. While much of the focus so far has been on the impact for supermarkets and big FMCG brands, the changes will have important knock-on effects for how chefs, food developers and hospitality operators plan menus, market products, and communicate with diners. With the deadline fast approaching, culinary teams now have a real opportunity to get ahead by making smart, forward-looking changes that align with changing expectations around food, health, and transparency.
Aim of the new legislation
The primary objective of the upcoming LHF legislation is to restrict advertising of products high in fat, sugar, and salt before 9 pm on television and across digital channels, including on-demand services. These measures aim to reduce public exposure to less healthy food messaging by limiting where and when these products can be promoted.
However, it’s important to note that certain areas will remain exempt from these restrictions. These include communications that take place directly in a hospitality environment, such as menus or signage on site. Organic website content, CRM tactics like emails or in-app messaging (if a user has opted in), and other brand-owned channels are also not affected by LHF.
But that doesn’t mean hospitality businesses won’t feel the effects. Even if chefs and restaurants aren’t directly advertising these products, their suppliers, brands, and third-party delivery platforms probably are. As campaigns shift or disappear, so too might customers’ exposure to certain products — impacting customer expectations, influencing industry trends, and affecting public trust and perception of a hospitality offering.
Strategic impacts on chefs and food producers
The new LHF legislation will fundamentally alter how hospitality businesses market and position their food. One major shift will be the reduction in marketing space for indulgent staples like burgers, fries, pizzas and desserts — particularly in digital marketing campaigns or on television. This restriction creates an immediate challenge for businesses whose marketing has traditionally centred on these crowd-pleasing options.
In response, chefs and development teams must re-evaluate and re-engineer their menus. That could mean updating recipes, elevating the visibility of “better for you” dishes, or designing new products that balance flavour with nutritional improvements.
Messaging and presentation will also require a rethink, especially as paid channels become less viable for promoting indulgent or LHF products. With customers potentially being less informed about special offers or hero items, on-premise communication — including storytelling and visual presentation — will play a more pivotal role in capturing attention and conveying value.
Brand reputation will become increasingly important under the new framework. Businesses will need to ensure that their in-store messaging, signage, and promotions align closely with their broader marketing strategies. Brands with a more limited product range may be more directly affected by the changes, while those offering a wider variety of options have greater flexibility to highlight healthier or reformulated menu items. However, chefs and food developers are by no means limited: from updating recipes to promoting balance and occasional indulgence, brands can respond in ways that support both public health goals and consumer demand. Clear, consistent communication and a proactive approach will be essential to maintaining strong brand trust in this changing environment.
Menu development and innovation: What to do now
The upcoming LHF legislation should be seen as a prompt for strategic menu evolution, not just a compliance headache. Now is the ideal time to thoroughly assess signature dishes’ fat, salt, and sugar levels. Working collaboratively with suppliers or nutritional consultants can help identify ways to improve nutritional profiles while preserving taste, which is especially important for bestsellers that customers know and love.
Product pipelines also deserve careful reconsideration in light of these changes. Developing new items that will fall under LHF restrictions may limit future marketing potential and result in wasted effort and resources. Instead, focus R&D on product formats that are both compliant and commercially viable, offering wellbeing without sacrificing indulgence.
Menu balance — the strategic combination of healthier dishes alongside LHF options — is another great option given the upcoming legislation. Creating true menu balance goes beyond simply adding a salad. It means thinking strategically about the overall range, reworking product messaging, and aligning every part of the customer journey with new expectations.
With external advertising restrictions looming, internal marketing takes on heightened importance. If customers won’t see a product before entering an establishment, point-of-sale materials and in-store displays become critical touchpoints for influencing purchasing decisions. These elements require thoughtful design to spotlight compliant items while maintaining brand appeal.
With the rollout of the LHF legislation around the corner, chefs and food developers who act now won’t just stay compliant — they’ll stay competitive. By adapting early, they can build menus that balance flavour and nutrition, meet evolving customer expectations, and lead the way in this new regulatory landscape.
Guest blog by Dan Outram, Business Director at Linney. “Don’t wait until October, start now.” – Dan Outram.
Dan Outram
Craig Johnston wins The Roux Scholarship 2025
Craig Johnston has won The Roux Scholarship 2025. The 29-year-old Head Chef from Angler Restaurant in London beat five other finalists in a highly challenging final cook-off held at the Alain Roux Culinary School at The Waterside Inn on Monday 14th April 2025.
Like all six finalists, it was the first time Craig has entered The Roux Scholarship, having decided to give it a try in the last year he qualifies within the age limit. On hearing the announcement at the award ceremony at Coworth Park, he said: “It’s a testament to all the chefs who have helped me along my way, I guess it’s up to you guys [the Roux’s] to help me now with my future.” Craig has previously enjoyed success as the winner of Masterchef: The Professionals in 2017.
For this year’s final, the six chefs were asked to prepare their own dish inspired by the cuisine of Honorary President of Judges Elena Arzak, centred around Wyndford Wagyu shank with bone marrow, borlotti beans and Basque-style stuffed potatoes. They had a wide choice of other ingredients with which to prepare their recipe.
Chef Elena Arzak said: “The competition is famous, serious and very important. All the finalists expressed their individual, personal identities in the dishes they cooked. That’s the future of gastronomy; the young chefs have new ideas and no limits to their creativity. There was a clear winner for me and all the judges agreed on that.” For her, the honour of being Honorary President of Judges represented a full-circle moment: “I was very happy to be asked to be a judge this year. In 1989, aged 19, I worked at Le Gavroche and the Roux family were very kind and are a very special part of my history. The Roux legacy is in my heart.”
Alain Roux said: “It’s been a very good day. Nobody made any big mistakes despite the pressure. Every year, we expect higher and higher standards, and these six chefs all deserved their place in the final. The judges discussed for a while, but we all agreed there was a clear winner.”
Michel Roux Jr said: “It was a good test and, when the theme of the task was unveiled, we saw a few of them scratching their heads and looking at reference books to understand their challenge. Pressure cookers are being used more and more again, so it was a good part of the test. Braising the beef shin in time needed a pressure cooker but no-one was late, in fact it’s probably the best year we’ve had for punctuality in serving their dishes. There were some great flavours in every plate.”
In her role as Honorary Presidents of Judges, Chef Elena Arzak led the judging panel alongside joint chairmen Alain Roux and Michel Roux Jr, who were joined by Vice-Chairman Brian Turner CBE, Emily Roux, Sat Bains (1999 Scholar), André Garrett MCA (2002 Scholar), Simon Hulstone (2003 Scholar), Angela Hartnett OBE and Rachel Humphrey.
Craig was competing against the following chefs:
• Katherine Altham, from Hélène Darroze at The Connaught, London
• Liam Anderson, Midsummer House, Cambridge
• Erin Jackson Yates, Bar Valette, London
• Oliver Robinson, Coworth Park, Berkshire
• Nikoletta Theofylaktidou, Restaurant Associates, London
The winner was announced at an exclusive awards ceremony and dinner at Coworth Park, where Roux Scholar 2012 Adam Smith MCA is the Executive Chef. In attendance was a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via The Roux Scholarship website and YouTube channel. Adam was joined in the kitchen by Frederick Forster MCA, Roux Scholar 2000, who cooked the main course, alongside Adam’s starter and main.
Craig will receive £6,000, with an additional £6,000 awarded if he stays with his current employer for an additional 15 months. He has a choice between two different star prizes: the invitation to cook and train under the supervision of a leading chef at a three-star Michelin restaurant anywhere in the world for up to two months; or a bespoke training programme tailored to his own ambitions, skills gaps and interests. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors and preferred partners. Find out more here.
Why We Must Invest in the Next Generation of Pastry Chefs — and Judges
Guest blog by Franciane Tartari, International Pastry Judge and Joint Head Judge for The Chefs’ Forum’s Student Pastry Chef of the Year Competition 2025.
As an international pastry judge, I’ve seen first-hand how the artistry and precision of pastry evolve year after year. But one thing remains constant: the need to nurture not only the next generation of pastry chefs, but also the future guardians of excellence in judging.
That’s why I’m thrilled to be leading the judges again this year, jointly, with my esteemed colleague and Pastry Hero, Martin Chiffers, for The Chefs’ Forum’s Student Pastry Chef of the Year 2025 . I’m even more delighted to welcome a true rising star in our field, Nicole McKenzie, to the judging panel as our first Junior Judge (or Rookie judge – A term we use in the industry).
Nicole, who won UK & Ireland’s Junior Chocolate Master title in 2018 and now runs her own boutique cake business, Kiomi Cakes, represents exactly what this competition is all about: talent, dedication, and a commitment to craft. Her journey from decorated young talent to respected professional makes her an incredible role model for our competitors — and now, as a Junior Judge, for fellow young professionals stepping into leadership roles in the industry.
Nicole said
“Being invited to judge The Chefs’ Forum’s Student Pastry Chef of the Year is honestly a dream come true. As a former competitor myself, I know exactly what it feels like to be on the other side of the table — the nerves, the excitement, the adrenaline. To now return as a junior judge and be part of this prestigious competition in a new role is such an honour. I’m so grateful for the opportunity to support and inspire the next generation, just like others did for me.”
We are so proud to have her on board for this year’s final, taking place on 13th May at West London College. As Martin Chiffers — fellow judge and International Pastry Authority — so eloquently put it:
“Nurturing young pastry judges is about passing on knowledge, refining palates, and shaping the future of our industry. By guiding and mentoring them, we help develop the skills and expertise that define excellence in our craft. As the future leaders of our industry, they will drive innovation, set standards, and inspire the next wave of talent.”
His words perfectly echo what we, alongside The Chefs’ Forum, deeply believe: competitions like this transcend the medals and scores. They are living classrooms—spaces where mentorship, dialogue, and growth flourish. For the young chefs, they are springboards. For us, the judges and mentors, they are responsibilities and opportunities to shape the future.
Judging is never just about numbers. It’s about nurturing potential, upholding excellence, and giving feedback that fuels ambition. That’s why we must invest in the next generation of judges too—welcoming them in, guiding them with purpose, and preparing them to lead with the same care and clarity we expect in the kitchen.
The UK Student Pastry Chef of the Year is more than a celebration of emerging talent—it is a beacon for what our industry can achieve when wisdom and youth come together. As we honour the rising stars, we also empower ten seasoned professionals to lead not just with their eyes, but with their hearts—judging with integrity, and teaching others to do the same.
Because the future of pastry doesn’t just happen. We craft it—one young chef, and one wise judge, at a time.
Chef of the Week: Daniele Ciniglio, Sous Chef at Royal Garden Hotel in London
How long have you worked at your current restaurant?
I have been at Royal Garden Hotel for two and a half years.
Where did your passion for cooking come from and where did you learn your skills?
I developed a passion for cooking at an early age, both cooking with my mum and spending time growing food on my grandparents land.
What do you enjoy most about being a chef?
At my current position, I really enjoy helping younger chefs to develop their skills. I also love the creativity that comes when thinking of a dish and the story you can tell through your food.
Name three ingredients you couldn’t cook without.
Butter, herbs and a love for food.
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
I’m not sure if you would class it as a trend, but I am seeing more and more restaurants starting to treat fish as if it was meat, like Josh Niland does in Australia.
What is your favourite time of year for food, and why?
I love autumn as it offers a great variety of vegetables and root veg. Food starts to be richer with sauces and buttery purees.
Which of your dishes are you most proud of?
I love my very recent venison dish at Origin.
How do you come up with new dishes?
I think of seasonality first and then I think of how to use every part of the ingredients I chose to minimise waste.
Who was your greatest influence?
I am very attached to my first head chef in Italy who taught me how to use knives and instilled a passion for this job.
Tell us three chefs you admire.
Josh Niland, Antonino Cannavacciuolo and Jeremy Chan.
What is your favourite cookbook?
Ikoyi.
Who do you think are the chefs to watch over the next few months?
April Lily Partridge and also Kelly Cullen for pastry.
What’s been your favourite new restaurant opening of the last year?
I haven’t been to a restaurant yet that opened in the last year, but I will definitely be going to Knave of Club and One Club Row from Patrick Powell which will open soon. I loved his two previous restaurants.
Bluebird City Launches at South Place Hotel – A New Chapter for an Iconic London Name
South Place Hotel is delighted to announce the launch of Bluebird City, the vibrant new sister restaurant to the legendary Bluebird Chelsea.
As one of London’s most iconic dining destinations, Bluebird has been at the heart of London’s social scene for over two decades, and now its legacy continues in the heart of the City.
Launching just in time for the beautiful bright days of spring and summer, Bluebird City will bring a fresh, modern energy to its new home at South Place Hotel, blending its heritage with an exciting new all-day dining experience. Guests can expect twists on classic Chelsea dishes, seasonal British ingredients, and the unmistakable Bluebird charm that has made its name a London institution.
At the helm of the kitchen is Executive Head Chef Rob Grist, whose passion for quality ingredients and innovative cooking will shape an unforgettable menu. From leisurely brunches to indulgent dinners, Bluebird City will be an all-day dining heaven, catering to city dwellers, food lovers, and those looking for a stylish escape.
One of the highlights of Bluebird City will be its stunning terrace, bringing a Cabana culture vibe to the City. With its signature Bluebird umbrellas, chic interiors, and a lively atmosphere, the terrace will be the perfect spot for al fresco dining, after-work drinks, and soaking up the London sunshine.
With a rich history rooted in style and great food, Bluebird’s latest venture promises to be a must-visit destination for both loyal fans and new guests.
Book your table HERE now!
Coleg Gwent and The Chefs’ Forum Celebrated a Successful Hospitality Industry Taster Day
Coleg Gwent, in partnership with The Chefs’ Forum, proudly hosted an inspiring and dynamic Chefs’ Forum Academy Taster Day on Tuesday 8th April 2025, giving 100 students from local feeder schools a hands-on insight into the exciting world of hospitality and culinary arts.
The event preparations began the day before, on Monday 7th April, as Team Red Cherry and professional chefs arrived on site from 2pm to set the stage for the immersive culinary experience.
On Tuesday morning, AV teams were on-site from 9am, setting up visuals and displaying a welcome holding slide ahead of the main event, which officially opened at 11am. Guests were greeted with an array of canapés and mocktails created by acclaimed chefs Rob Grist (South Place Hotel, London) , Justin Llewellyn (Parkgate Hotel, Cardiff) and Clive D’Angelo Smith (Four Seasons Catering, Cardiff).
The welcome address was delivered by Chef Lecturer Gavin George with support and commentated throughout the event from Catherine Farinha, Founder of The Chefs’ Forum. The atmosphere was further lifted by a soulful live performance of Inspiration by Manchester rap artist Lowkey Limit.
Gavin said
“We are delighted to be holding our fifth annual Hospitality Industry Taster Day here today and it really is wonderful to see so many local schools represented. It really is a wonderful opportunity for us to showcase our facility, our learners and the brilliant guest lecturers that enrich our students’ learning through our partnership with The Chefs’ Forum and The Chefs’ Forum Academy.”
Highlights from the event included:
A cookery masterclass by former Caldicot School student Rob Grist, who inspired attendees with his journey to The Evolv Collection’s South Place Hotel in London.
He said
“This is my favourite time of year, when all of the wonderful spring vegetables are available. It is so lovely to see top-quality produce, sponsored by Dole Foodservice and some stunning samphire to go with beautiful sea bass. I’m also delighted to be back in Wales, where it all began for me as a chef – I really enjoy sharing my knowledge with the next generation of culinary professionals.”
Next was an interactive cookery demonstration by Chef Justin Llewellyn from Celtic Collection’s Parkgate Hotel, who engaged students with practical tips and hands-on involvement.
Justin said
“I think events like this are really important. Cooking with octopus today is a great opportunity to teach the students about traditional Spanish cookery and artisanal techniques, like leaving a red wine cork in the braising liquor to help break down the enzymes. I was also very impressed with the students’ plating techniques today.”
We had glowing feedback from Sammie Smith, Hospitality & Catering Teacher at Whitmore High School:
“Thank you so much for arranging the hospitality industry taster day yesterday, our students benefited so much from the experience. I would like to thank Brogen Denham, The Chefs’ Forum Academy Co-ordinator and Justin Llewellyn for arranging afternoon tea at the Parkgate, a tour of the hotel and a talk on careers with the Celtic Collection for our year 10 students over the summer.”
A delicious lunch of tomato & basil pasta, served alongside a screening of the Coleg Gwent Taster Day 2024 highlights film broke the session up, while The Chefs’ Forum team set up for dessert demos and inter-school competitions.
During lunch, students were encouraged to complete a short questionnaire, with a thank you message shown as they exited—rewarded with exclusive goody bags for their participation.
The afternoon continued with exciting and interactive sessions:
A mocktail-making masterclass with mixologist Drew Pratley (Utilita Arena).
A patisserie demo from Clive D’Angelo Smith (Four Seasons Catering), complete with a tasting of Clive’s delicious choux bun canapés.
A fun and creative éclair decorating competition, then followed, showcasing Xoco Gourmet chocolate, kindly sponsored by Richard Victoria at Terra Firma Foods, giving students the chance to showcase their skills.
A closing performance of Window Shopper by Lowkey Limit, wrapped-up the event on a high note.
The event was a huge success, offering students invaluable exposure to the culinary industry and an opportunity to engage directly with leading professionals. It also served as an inspiring platform for showcasing talent, building confidence, and encouraging future careers in food and hospitality and of course, considering choosing Coleg Gwent for the next stage of their educational journey.
Photography & film by Carlos Farinha (@carlosclickuk)
Chef of the Week: Aline Quina, Chef Patron at Filo. Brazil in London
How long have you worked at your current restaurant?
We opened Filo. Brazil two and a half years ago.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my mum, she was an amazing chef. I learned my skills when I worked with big chefs in London, like the Galvin brothers. I also did my level 4 NVQ at West London College.
What do you enjoy most about being a chef?
The fact that I can bring people together and make their time memorable.
Name three ingredients you couldn’t cook without.
I cannot cook without garlic and onions.
Which piece of kitchen equipment couldn’t you live without?
I could not live without my chopping board.
What food trends are you spotting at the moment?
I’m really interested in cassava, a root vegetable.
What do you think is a common mistake that lets chefs down?
A common mistake that lets chefs down is not taking time to also look after themselves.
What is your favourite time of year for food, and why?
I love winter because of the braising and stews.
Which of your dishes are you most proud of?
I’d have to say slow cooked short ribs, I’m really proud of that.
How do you come up with new dishes?
To help me come up with new dishes, I check seasonality and sustainability.
Who was your greatest influence?
My greatest influence is my mum. I will aways remember the flavours that she used to bring to the table.
Tell us three chefs you admire.
Jeff Galvin, Chris Galvin and Michel Roux Jnr.
What is your favourite cookbook?
Great British Menu cookbook.
Who do you think are the chefs to watch over the next few months?
My team and me!
What’s been your favourite new restaurant opening of the last year?
Filo. Brazil.
