admin-alexandra-duncan, Author at The Chefs' Forum

Fired-up with Aussie Beef Mate Luciana Berry!

Luciana and Catherine with Roger Kelsey (Secretary of the London Meat Traders Association)

Last weekend, Ascot Racecourse in Berkshire is hosted the UK’s largest BBQ and cooking festival, “Smoke & Fire – and The Chefs’ Forum’s Founder, Catherine Farinha was there on the main stage promoting Aussie Beef with ‘Aussie Beef Mate’ Luciana and the fabulous Shauna and Sam from Hang Fire BBQ.

Aussie Beef Mates are official ambassadors of Australian Beef around the world and Luciana has definitely earned her stripes in serving Aussie beef to guests at her high-profile private catering events for the rich and famous.

Luciana said

“I absolutely adore Aussie beef and wouldn’t use anything else. I blind-taste-tested it at the World Steak Awards and identified it as being the front runner among many different entrants and it went on to win a global accolade. The marbling is spot on, and the texture so silky that everyone always thinks it is fillet and not rump – I have had to show people the empty packaging to prove they are eating rump cap or picanha!”

TV Fire Chef Shauna played MC to the demo stage throughout the festival and her wife and fire stage partner Sam was on hand to support the demo chefs and entertain the ‘fire-foodie’ audience with her fabulous and fearless BBQ skills. Big K Products kindly sponsored the charcoal for the event and Luciana really enjoyed cooking on 100% Quebracho Restaurant Grade Charcoal.

Alex Kleanthous from Big K said

“We were the official fuel sponsor of the entire festival, but it was great to see The Chefs’ Forum represented at the show, complimenting our charcoal with the finest Aussie picanha, cooked by such a prolific chef as Luciana. We had fellow Chefs’ Forum Members Daren Liew and Sue Stoneman on our Big K stand rocking the coals and creating fabulous recipes; from skewers to cakes, mushrooms and Tomahawk steaks – We look forward to further collaboration in the future!”

In between judging the world butchery awards on the butchery stage, Luciana took to the fire stage with Catherine, Shauna and Sam to showcase Aussie picanha from AAco, the biggest Agricultural company in Australia, that owns 1% of the entire country, which is about the size of Belgium. The producer is Westholme Wagyu and this very special beef has a marble score of 4/5.

Luciana wowed the audience with her fabulous butchery skills, firstly trimming the picanha, then sealing it on the grill.

The picanha was then cut into steaks and returned to the grill, while Shauna jumped in to monitor the picanha, while Luciana rustled-up a delicious Feijão Tropeiro or Cowboy Bean side dish in an iron pan over live fire to accompany. Luciana was also selling this dish from her busy Brazilian BBQ stand and it went down a storm with the punters.

While all of the live-fire theatre was in full flow, Catherine took the opportunity to talk about the provenance of the Aussie beef and gave the audience the backstory, most importantly the meaning of Wagyu being Japanese cow!

The picanha is wet-aged for about 80 days and the Aussies are using Japanese breeds of cow and genetics. These animals have very goof traits of marbling and are grain fed for 250 days, spending most of their life running free in the fields.

They are finished in a feed lot, which is like a field with a shutter and they are fed lots of water and a special type of muesli, as specialist nutritionists dictate.

Catherine said

“It’s always fun to get on stage and promote our lovely Chefs’ Forum sponsors, Meat & Livestock Australia and was thrilled to be working with Luciana again – We make a great double act. Her Brazilian take on traditional BBQ is spectacular and she mixed it up perfectly in creating a beautiful Aussie picanha and ‘Feijão tropeiro’ or cowboy beans, a Brazilian bean dish typical of the Southeast region, made of beans, toasted manioc or casava flour and dried meat. It was a privilege to meet BBQ rockstars Shauna and Sam and I’m looking forward do doing this all again at the Maldon Smoke and Fire Festival on the 17^th & 18^th August!”

To find out more about Aussie beef, visit: www.aussiebeefandlamb.co.uk

Tickets to the Maldon Smoke & Fire Festival next month are available HERE.

Cecille’s Winning Trip of a Lifetime

Cecille Youngs, the 2024 winner of The Chef’ Forum Student Pastry Chef of the Year (SPCOTY), enjoyed an unforgettable culinary adventure in France, courtesy of Andros Chef.

Her journey began with a special lunch in the heart of Bordeaux at the prestigious InterContinental Grand Hotel de Bordeaux. There, she met Gaetan Fiard, Chef Pâtissier at the hotel and the two Michelin-starred restaurant Le Pressoir d’Argent Gordon Ramsay.

Cecille then explored the Andros factory, witnessing the company’s dedication to quality and innovation in fruit products. She toured the experimental orchard, where Andros tests new growing techniques, and visited the factory to understand the meticulous processes involved in creating the Andros Chef range of renowned fruit-based products. A kitchen demonstration allowed Cecille to experiment with ingredients, sparking new ideas for her future career.

Reflecting on her trip, Cecille told The Chefs’ Forum: “The trip to France with Andros Chef was truly amazing. The culture, food, and service were notable, but most of all, I was able to see behind the scenes and discover how Andros produce their products. This was mind-blowing. I got to see everything from start to finish – the growing, the testing in the labs, all the way through the process and into packaging. It made me appreciate the high-quality products I’m using even more.”

Cecille’s Chef Lecturer at West Suffolk College, Stuart Ascott, who joined the trip, added:

“We were very privileged to go on the trip to Andros; they were such gracious hosts and so welcoming. It was an amazing trip with memories that will stay with us forever.”

Also on the trip was our SPCOTY Head Pastry Judge, Franciane Tatari who accompanied Cecille and Stuart on this excellent study tour.

Franciane said:

“The trip was beautiful, so well organized by Andros and it was lovely to visit the research orchard in the Lot region of France. I hadn’t realised the scale of the brand, its global presence and the sheer enormity of the range of purées and other fruit ingredients available to pastry chefs around the world. It was lovely to see how happy Cecille was to participate and I can already tell that she has a very bright future ahead of her.”

The Chefs’ Forum would like to take this opportunity to thank Andros for laying on this trip for our SPCOTY winner and look forward to working with this market-leading fruit ingredient brand going forward.

To discover the range of top-quality fruit ingredients for yourself, visit HERE.

Chef of the Week: Kaoru Yamamoto, Chef Tutor at Tokyo College of Sushi & Washoku London

How long have you worked at your current restaurant?
I have worked for 15 years as a head chef in Japanese restaurants in London and have been a chef patron in Tokyo. I am also skilled in classic French cuisine and has worked in many restaurants overseas, including Nigeria.

Where did your passion for cooking come from and where did you learn your skills?
From my mother in Japan.

What do you enjoy most about being a chef?
The best part of being a chef is seeing satisfied customers.

Name three ingredients you couldn’t cook without.
Soy sauce, sake and miso paste.

Which piece of kitchen equipment couldn’t you live without?
Stove, grill and oven.

What food trends are you spotting at the moment?
Sushi!

What do you think is a common mistake that lets chefs down?
When they prepare the wrong order.

What is your favourite time of year for food, and why?
Autumn – for the variety of fruits.

Which of your dishes are you most proud of?
Tempura.

How do you come up with new dishes?
I come up with new dishes by travelling and exploring cuisines from different places, I also get my ideas from cookbooks.

Tell us three chefs you admire.
Masayuki Okuda, Kazutoshi Endo and Albert and Michel Roux.

What is your favourite cookbook?
Repertoire.

Who do you think are the chefs to watch over the next few months?
Kazutoshi Endo.

www.sushicollege.uk

The Third Degree – Coleg Gwent Adds New Level 3 Pastry Course

Coleg Gwent has recently launched a new Level 3 Certificate in General Patisserie and Confectionery course, aimed at preparing students for careers as pastry chefs or pâtissiers. This part-time course will be held at the Crosskeys Campus, starting on September 2, 2024, and will span 34 weeks with classes on Mondays from 11am to 6pm.

Helen Lawless, Head of School – Services to People at Coleg Gwent said: “I am delighted that we are adding a new Level 3 Pastry Course to our Hospitality and Catering course provision. Existing students are very excited and we hope that we’ll see many new students apply. There is no upper age limit, so we would welcome applications from chefs in industry who may want to specialise and hone their skills in patisserie and confectionery, as well as those looking to join Coleg Gwent for the next stage in their educational journey.”

The course covers a wide range of patisserie and confectionery skills including the production of dough and batter products, petits fours, paste products, hot and cold desserts, biscuits, cakes, sponges, and decorative display pieces. Students will also learn advanced chocolate production methods, including tempering techniques and creating various chocolate products like truffles and chocolate bars.

Assessment methods for the course include short answer papers, assignments, and practical assessments. To enroll, candidates should have some prior experience in a kitchen environment and must demonstrate creativity, self-motivation, and a passion for cooking. Upon completion, students can progress to advanced levels of professional cookery courses.

As Coleg Gwent has a Chefs’ Forum Academy, now in its fourth year, the course will be enriched by masterclasses by top Pastry Chefs and Taster days with local schools, which act as promotional days for the college.

Thibault Courtoisier gave a fantastic chocolate demo at the last taster day.

Director of The Chefs’ Forum Catherine Farinha said: “The new level 3 course at Coleg Gwent will be an excellent addition to the courses on offer and we look forward to working with them to provide enrichment from our visiting professionals and really pushing the boundaries of pastry in Wales. We look forward to encouraging Pastry students from Coleg Gwent to enter our Student Pastry Chef of the Year 2025!”

For more information on this and other Hospitality and Catering Courses available at Coleg Gwent, please visit their website HERE

So You Think You Know All About Sushi?

On Monday, July 22nd, So Japanese Restaurant in London hosted the second pre-opening showcase for the newly established Tokyo College of Sushi & Washoku London. The purpose of this exclusive event was to introduce the college’s curriculum and expertise to culinary professionals and enthusiasts.

The Tokyo College of Sushi & Washoku is the first culinary school in the UK dedicated exclusively to Japanese cuisine. It offers a range of courses, including a full-time professional diploma and part-time intensive short courses. These programs cover essential Japanese culinary techniques, from sushi making and knife skills to the preparation of traditional Washoku dishes.

The courses also offer in-depth training in Japanese culture, food culture, taste training and Japanese language lessons.

There will be two kitchen classrooms, each able to take up to 24 students, so there is capacity for 48 students to learn at the same time.

Students must be over 18 at the start of the course and there are courses ranging from six weeks, to six months, depending on individual requirements. Professional chefs can also organise flexible, bespoke, day-release courses to fit around their existing work commitments.

Rinri Mizuno CEO of Tokyo College of Sushi & Washoku and his son Louis attended the event and enjoyed meeting some of London’s finest chefs and Japanese cuisine enthusiasts in advance of the school’s official launch this September, Mizuno said

“London was the obvious choice for our flagship school outside of Japan. I studied here and love the rich mix of culture that London has to offer. I feel that now is the right time as you only have to look at the huge upsurge in overseas Japanese restaurants; from 24,000 in 2006 to 187,000 today in 2024. We want to pass on our knowledge and expertise, so our graduates can work anywhere in the world with an internationally, government endorsed qualification in the art of sushi and Washoku, as well as a sound knowledge of Japanese food, culture and taste training.”

The pre-opening showcase gave the attendees a unique opportunity to observe Sushi Masters, Chef Yoshihiko Shida and Karou Yamamoto in action, demonstrating authentic Japanese cooking techniques, elite knife skills and perfect presentation.

Student Recruitment Manager, Natalia Ilchenko played MC welcomed the guests to the taster session, introducing herself as the go-to contact for any enquiries relating to courses at the school.

The Chefs’ Forum’s Director, Catherine Farinha then talked of our delight in working with the school to host the second in a series of warm-up events in advance of the Grand Launch set to take place on the 19^th September at the newly built school in Wood Lane, White City.

Details of the forthcoming launch will be announced shortly, but any chefs interested in attending should make contact with brogen@redcherry.uk.com and save the date.

Guests also had the chance to sample a variety of sushi and washoku dishes, showcasing the meticulous preparation and presentation that are hallmarks of Japanese cuisine. The event was open to hospitality professionals and was very well attended.

The tasting menu consisted of:

Nigiri sushi
Inari sushi
Mackerel stick sushi
Hosomaki
Wagyu beef dishes
Vegan sushi

Masaru Wanatabe, College Principal and Spokesperson for the Tokyo College of Sushi & Washoku, emphasised the institution’s mission to impart a deep understanding of Japanese culinary arts, adapted to local cultures and environments.

“Our curriculum starts with the basics, requiring only a passion for Japanese food and a desire to learn the traditional crafts associated with it.” he said.

“It is wonderful to see so many people here from our industry and I am excited to welcome them all to come and see the new facility in White City for the opening ceremony on the 19^th September.”

He continued

“Our chefs have over 60 years’ experience between them and have taught over 12,000 chefs from across the world, many of whom have gone on to achieve culinary greatness and 12 have even won Michelin stars. Students at our Sushi School can be assured of the highest possible standards of expert tuition by Japanese Government approved Sushi Masters.”

Neil Nugent, an accomplished Development Chef, Innovation expert and Founder of the Panku street food brand attended on the day, he said

“This event was extremely informative and London is ready for a school like this, as Japanese food becomes part of our everyday lives.

We have over 150 Panku kiosks within Asda stores throughout the UK and we look forward to not only attending the school ourselves, but also to send our sushi trainers along for some world-class enrichment and CPD.”

Fei Wong, Group Dim Sum Chef at Tao Group really enjoyed the day, she said

“It was wonderful to see the culture and ingredients used and the sill level was astounding. I was very interested to learn that classes can be structured around individual business requirements and I would be very interested in attending the school.”

Nick Smith, Head Chef at Lloyds of London was delighted to attend, watch the demonstration and network with his culinary peers over lunch, he concluded

“I love Japanese cuisine. Today’s teaser session was insightful and I found it really interesting. I learnt lots of new tips and really enjoyed seeing the ‘one cut’ knife technique live. I’m so happy that there is now a school in London where local chefs like me with a passion for Japanese ingredients and cuisine can attend and learn from the very best in the business. I am really grateful to have been invited to this special event today.”

This event not only highlights the college’s commitment to promoting authentic Japanese cuisine in the UK but also provides a platform for networking and learning among London’s culinary community.

Please email natalia@sushicollege.uk to discuss the courses, registration and partnerships.

Visit the Tokyo College of Sushi & Washoku website HERE.

Photography by Carlos Farinha.

3 Flavours that Rock!

3 Flavours Kitchen, the latest culinary concept by internationally acclaimed Chef Chanaka Fernando, has launched an exciting new menu at The Rock Inn in Waterrow, Somerset. The launch marks a significant milestone for the popular culinary brand ‘3 Flavours’, known for its commitment to fresh, seasonal ingredients and local suppliers.

3 Flavours already has a duo of thriving neighbourhood eateries in Barnet and Banbury and ‘3 Flavours Kitchen’ is the first to launch in the Southwest, with many more planned to roll-out in the near future.

Chef Chanaka Fernando’s vision for 3 Flavours Kitchen is to provide an exceptional dining experience that combines culinary excellence with the charm of Waterrow, near Taunton.

“We are thrilled to bring our new menu to The Rock Inn,” Chanaka told The Chefs’ Forum. “Our focus is on delivering high-quality, flavourful dishes that celebrate local produce and innovative cooking techniques.”

The grand opening event on July 18, 2024, saw guests sample the new menu while enjoying complimentary bubbles. The event marked the beginning of a series of openings planned across the Southwest, aiming to bring the renowned 3 Flavours Menu to a broader audience.

There was a special Puja ceremony at the start of the event that saw friend and family light candle wicks set in coconut oil to bring blessings for prosperity and success to The Rock Inn as a business.

The Puja serves as a spiritual foundation for the business, creating an atmosphere of sanctity and auspiciousness. It is a moment to reflect on ethical business practices and to commit to contributing positively to society. This was so lovely to see and its clear that business partners Chamila Chathura and Chanaka Fernando have plenty of love and support around them, willing them to do well.

Steaks are a standout feature on the menu with options such as the Rib-Eye Steak (250g) priced at £26.50, Sirloin Steak (250g) at £25.00, and Rump Steak (250g) at £21.00. Diners can enhance their steak experience with a variety of sauces, including peppercorn, mushroom, béarnaise, garlic butter, and chimichurri for an additional £2.00 each, or upgrade to a luxurious truffle red wine sauce for £3.00.

Grill & Burger highlights include the Grilled Chicken Burger at £14.50 and the 3 Flavours Signature Beef Burger at £15.00, both served with caramelised onions, truffle mayo, rocket, ketchup, relish, and fries. Seafood lovers can indulge in the Miso Grilled Salmon at £23.50, served with a Japanese salad and sesame.

Vegetarian options feature the Grilled Cauliflower Steak (v) at £15.50, paired with roasted pepper sauce, basil, and olive salsa, and the Grilled Vegetable Burger (V) at £11.00, featuring caramelised onion, mushroom, grilled courgettes, hash browns, rocket, and spicy mayo.

Curries are a cornerstone of the new menu, offering a range of aromatic dishes served with steamed rice and crispy shallots. Notable dishes include the Monkfish & Tiger Prawn curry at £22.00, Aromatic Chicken Green Curry at £16.50, and the Ceylon Lamb at £17.50.

Desserts include Strawberry and Prosecco Cheesecake, Mango & Passion Fruit Mousse, and Chocolate Truffle Mousse are all priced at £8.50.

Chanaka has sculpted his menu through his vast culinary knowledge, drawing influence from around the world.

3 Flavours at The Rock Inn is now open for breakfast, lunch and dinner. To book, call 07950 661507.

Photography and film by Carlos Farinha.

Chef of the Week: David Jordan, Head Chef at Bonds of Mayfair in London

How long have you worked at your current restaurant?
I’ve been work at Bonds of Mayfair for 2 years.

Where did your passion for cooking come from and where did you learn your skills?
My mother and father were my greatest influence on cooking. They grew all their own vegetables and sourced local products from farmers markets, always experimenting with food.

What do you enjoy most about being a chef?
What I love most about cooking and my job is that I’m am always learning. It’s never boring and the challenges I get when really busy are so rewarding – high fives all round on a good busy night.

Name three ingredients you couldn’t cook without.
Picking just three would be impossible – but here are my top picks –

Salted butter (heaven!)
Double cream
Cornflour
Parmesan
Garlic

Which piece of kitchen equipment couldn’t you live without?
My Japanese knife/axe is just a great allrounder. It is sharp as a razor and strong enough to chop bones.

What food trends are you spotting at the moment?
There’s a restaurant in Manchester called ERST. The chef Patrick Withington is quirky, not fancy but honest and different, and he doesn’t rip off the customers.

What do you think is a common mistake that lets chefs down?
The biggest mistake that chefs make would have to be lack of attention to detail. My saying is “attention to detail is retail.”

What is your favourite time of year for food, and why?
Spring, everything is new in season from lamb to asparagus and gulls eggs etc.

Which of your dishes are you most proud of?
My hot chilli peppered strawberries with a great homemade vanilla ice-cream! So simple but blooming awesome. The seafood dish I’m most proud of is a lobster thermidor!

How do you come up with new dishes?
By being innovative – different but using classic ingredients, using ones imagination.

Tell us chefs you admire.
There is one chef who was my greatest influence and mentor – Robert Sloan, he was chef proprietor along with his brother David Sloan, the general manager! Two brothers, side by side, producing the best quality food and service with a huge punch of passion.

What is your favourite cookbook?
My favourite cookbook is Larousse Gastronomic – with a preface by the food god himself, Auguste Escoffier.

Who do you think are the chefs to watch over the next few months?
Has to be Patrick Withington, Head Chef of ERST Manchester.

What’s been your favourite new restaurant opening of the last year?
It’s been open a couple of years now but my favourite recent restaurant opening has to be Mowgli Indian Street Food in London. The food is so fresh and vibrant – full of flavours!

www.bondsmayfair.co.uk

No Smoke without Fire!

Ascot Racecourse in Berkshire is hosting the UK’s largest BBQ and cooking festival, “Smoke & Fire,” on July 20-21, 2024 – and The Chefs’ Forum will be there on the main stage.

The festival features live fire and BBQ demonstrations with gourmet barbecue flavours inspired by the Mississippi Delta and Deep South.

The Chefs’ Forum director Catherine Farinha is playing MC alongside guest chef Luciana Berry. It’s not the first time that they have appeared on stage together and the audience can be guaranteed a real show that is entertaining and educational at the same time. They will be showcasing Aussie picanha or rump cap, courtesy of Chefs’ Forum sponsor, Meat & Livestock Australia.

“It’s always a fun event and I’m thrilled to be working with Luciana again. Her Brazilian take on traditional BBQ is spectacular and she’s mixing it up in creating a beautiful Aussie picanha and ‘Feijão tropeiro’ of trooper beans, a Brazilian bean dish typical of the Southeast region, made of beans, toasted manioc or casava flour and dried meat. Come and see us!”

BBQ Alley will showcase the latest in BBQs and smokers, making it a haven for outdoor cooking aficionados. But the fun doesn’t stop with the food. The festival also caters to younger guests with rides, workshops, and a thrilling bucking rodeo bull contest. Adventurous foodies can test their mettle in the chili and hot wing eating challenges.

Live music will provide the perfect backdrop to this culinary extravaganza, creating a lively atmosphere throughout the weekend. Additionally, a mini Real Ale and Cider festival will offer a relaxing spot for attendees to wind down and enjoy the festivities.

“Smoke & Fire” at Ascot Racecourse promises an unforgettable summer experience, combining mouth-watering food, family-friendly activities, and live entertainment. With so much on offer, it’s an event not to be missed. Tickets are available now, so gather your family and friends for a BBQ and outdoor cooking adventure like no other.

For tickets and more information, visit the Smoke & Fire Festival website HERE.

3 For Three

Three Flavours Kitchen, the new restaurant chain by Chanaka Fernando and Chamila Chatura, will open its third outlet at The Rock Inn, Waterrow in Taunton with The Chefs’ Forum joining in with branding, menu design and organising the launch party on the 18th July.

Three Flavours are already in Banbury and Barnet and customers can both dine in, take away and there’s online ordering too which makes everyone’s lives easier.

Chanaka Fernando is a popular member of the Chefs’ Forum teaching team who regularly wows students with his creativity and technical skill.

Fernando is, perhaps, most famous for being the International Consultant Chef for Buddha Bar and has also worked for chefs such as Gordon Ramsay and Marcus Wareing.

“Three Flavours Kitchen is a really interesting concept,” Fernando told The Chefs’ Forum. “There’s something for everybody including burgers and really good curries but you can also order something a bit more special.”

Chefs’ Forum Director Catherine Farinha, said: “I’m really happy for Chanaka. Three Flavours Kitchen is a great concept, with many more set to roll-out shortly and takes advantage of his unique skills. Being local to Taunton we can’t wait to be able to order online. We are taking an integral part of the opening and our large range of top local suppliers and contacts are working alongside Three Flavours Kitchen. Both Chef Works and Bragard are supplying the chef uniforms and we have also supported on introductions to many equipment and produce suppliers, as well as social media, photography and marketing. We are ready and able help chefs and restaurateurs with any parts of openings or plans for new sites.

Get in touch with your requirements today: catherine@redcherry.uk.com

Old Fashioned, You’re Not Rang!

A recent experience at Brownsword’s Gidleigh Park in Devon, highlighted the importance of service and the reason it has retained its Michelin star for yet another year.

Chef de rang means a waiter responsible for a certain section within a restaurant and this meant Travis Sprules was looking after us all evening.

The term may be old fashioned, but the service delivered was exceptional as Chefs’ Forum Director Catherine Farinha discovered.

“The Chef de Rang oversees a dining section, ensuring tables are perfectly set, orders are taken accurately, and dishes are served with precision,” Catherine explained. “We saw it in action recently at Gidleigh and we were blown away. Chef de Rang Travis Sprules and Restaurant Manager Marek Wozniak performed to an exceptional standard.”

Travis commented on his job: “Typically a Chef de Rang coordinates with the kitchen, handles guest relations and manages the bill. Our expertise ensures a seamless, high-quality dining experience through exceptional service and detailed menu knowledge. It’s our pleasure to look after our guests and ensure they get the best at all times – from beginning to end.”

“We know you are taking pictures for The Chefs’ Forum, so I have made sure every dish is flawless to show off our food in the very best way we can. I will make sure a set the plate down at exactly the right angle that chef has intended.”

We just loved the passion and attention to detail exhibited both front and back of house and this is the reason why Gidleigh has become a firm favourite for a birthday treat. It is so wonderful to see dishes and menus change with the seasons and local produce championed with technical culinary excellence and served with the utmost of respect and precision.

Catherine continued: “For us that meant that the service started with our order of an Old Fashioned and a Bloody Mary mixed by Restaurant Manager Marek Woznaik when we arrived in the lounge over a game of draughts and didn’t stop until we’d enjoyed the last petit four and the last drop of excellent coffee in the restaurant afterwards.”

Inspired by this wonderful story of service as it should be, our lovely editor has made up a tongue twister:

Chefs may get all the attention, but the chef de rang is rarely wrong! Try saying that after a couple of Sancerre, Terre de Silex 2022 or Merlot Groult Constantia, Merlot, Langoed, South Africa 2019!

The wonderful A La Carte Menu by Executive Chef Chris Eden, expertly served by Travis comprised:

Lounge Snack

Multi seed cracker

Amuse Bouche

Gidleigh’s green leek mousse, roast onion jelly, white leek foam, old Winchester cheese crumb with bacon and chives

Canapés