Chef of the Week Sponsored by Pure Ionic Water: Charlie Davis, Executive Chef at The Curious Taproom

Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.

Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.

“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars

For more information about Pure Ionic Water CLICK HERE

How long have you worked at your current restaurant?
I took over the kitchen at The Curious Taproom 5 months ago.

Where did your passion for cooking come from and where did you learn your skills?
I’d always wanted to be a chef, and I think it stemmed from cooking and baking with my nan. The first kitchen I worked at was The Walnut Tree in Yalding where I completed an NVQ level 2 apprenticeship.

What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is being part of a close-knit team and passing knowledge and skills on to the next generation of young chefs.

Name three ingredients you couldn’t cook without.
I couldn’t cook without are garlic, Maldon salt and soy sauce.

Which piece of kitchen equipment couldn’t you live without?
A piece of kitchen equipment I couldn’t live without would be my Thermapen temperature probe.

What do you think is a common mistake that lets chefs down?
A common mistake that let chefs down would be unorganised sections, if your mise en place is not there and you aren’t consistent in your set up, service will be a struggle.

What is your favourite time of year for food, and why?
Winter is my favourite time of year for food, I love a slow braise and hearty root veg and big bold rich flavours.

Which of your dishes are you most proud of?
When I as Junior Sous at The Swan at Chapel Down, I put a scallop dish on the menu; pan seared scallops, pancetta crumb, pancetta fat mayo, tomato kasundi and a gem lettuce foam. It looked elegant and tasted great; we called it a scallop BLT.

How do you come up with new dishes?
I think bouncing dish ideas around the kitchen when we are prepping is where some of my best dishes have come from, everyone having their own small influence and touch on the plate and then orchestrating it into a final dish.

Who was your greatest influence?
My greatest culinary influence would be my first head chef at The Walnut Tree, he convinced me to do an apprenticeship and help put me on the hospitality path. Without meeting him, I could have been in a completely different career.

Tell us three chefs you admire.
I admire Will Murray and Jack Croft from Fallow, I love their approach to food and their presence on social media is incredible. Also, Matt Christmas for Chez Bruce, he’s all about classic techniques, but in a modern and interesting way and this really resonates with me.

What is your favourite cookbook?
My favourite cookbook is The Flavour Thesaurus; it really helped me when I was a young chef to understand flavour profiles and think outside the box with flavour pairings.

Who do you think are the chefs to watch over the next few months?
Chef to watch over the next few months; Marcus Clayton at St Leonards in West Malling, his past experience really shines through on his menus, intricate and beautifully executed dishes cooked with hyper local ingredients.

What’s been your favourite new restaurant opening of the last year?
Not the most cheffy answer, But Bare Bones Chicken in Rochester is one of my go to spots now, gluten free fried chicken with super tasty sauces and sides. My girlfriend and I love going there on my days off.

www.curiousbrewery.com

Photo credit: Key and Quill

The Chefs’ Forum Thanks Tewkesbury Park for Hosting an Inspirational Student Showcase Lunch

The Chefs’ Forum has extended its sincere thanks to Tewkesbury Park Hotel, Gloucestershire, for hosting an exceptional day of learning, collaboration and culinary excellence as part of the Cotswolds & Bath Chefs’ Forum Lunch. The event brought together leading chefs, premium suppliers and hospitality students for an inspiring showcase of skills, mentorship and outstanding produce.

Students from Heart of Worcestershire College (Back of House) and South & City College Birmingham (Front of House) were given a unique opportunity to work alongside some of the region’s most respected chefs and hospitality professionals. Throughout the day, students gained valuable insight into the operational standards, teamwork and attention to detail required within a luxury hotel and golf resort environment.

Patrick Jones, General Manager of Tewkesbury Park, commented:

“Our business is all about supporting the next generation of hospitality professionals, and we’re always proud to open our doors to students. There’s an opportunity here to learn every aspect of luxury hospitality, from the kitchen to front of house and beyond, and we look forward to welcoming many of these students back for work experience in the future.”

Sponsors, Pure Ionic Water conducted a ‘compare and contrast’ experiment of tap water and micro-filtered, remineralised, hydrogen-rich Pure Ionic Water.  All guests agreed that the premium, filtered table water, served in glass bottles was far superior, a great palate cleanser and accompaniment to the lunch.

Mica Wilkes from Tailors Eating House won the raffle and will receive a totally free under sink system for her restaurant, so she can see the difference when cooking with and drinking with this market leading, micro-filtered water.

A Menu Showcasing Skill, Seasonality and Supplier Excellence

The lunch menu was delivered by a team of accomplished chefs, each showcasing their individual style while celebrating the quality of produce supplied by event sponsors.

Starter: Whipped Goat’s Curd, Beets, Tahini and Dukkha
Created by Matt Lord, Regional Executive Chef for ESS Defence, Marine and Aerospace, the dish highlighted balance, texture and freshness.

Matt commented:

“The quality of the heritage beets from Dole Foodservice was exceptional, vibrant, fresh and consistent, which makes a huge difference when you’re keeping dishes clean and ingredient-led. I have been working with The Chefs’ Forum for the last 14 years, since their launch in Bristol and it’s great to now be working in this region with other colleges, continuing to enrich learning and inspire the next generation of chefs and hospitality professionals.”

Palate Cleanser: Purbeck Ice Cream Bucks Fizz Sorbet
The sorbet proved a standout moment of the menu, delivering a refreshing and celebratory pause between courses.

Chefs on the day praised the product, with one guest noting:

“The Bucks Fizz sorbet from Purbeck Ice Cream was spot on, perfectly balanced, incredibly refreshing and exactly what you want to reset the palate.”

Fish Course: Cod, Cep Butter, Celeriac, Hen of the Woods, Chicken Juices
Prepared by Gareth Fulford, Chef Patron of Purslane Restaurant, Cheltenham.

Gareth said:

“Having fish supplied by Ritter Fresh gives you total confidence. The quality and traceability allow you to focus on flavour and technique, knowing the product will stand up on the plate and this cod certainly did that. The fresh produce from Dole was also superb, especially Hen of the Woods or Maitake as it is known commercially. It was also a fantastic opportunity for the students to work with top quality products and produce, not always accessible within college budget constraints.”

Main Course: Gressingham Duck Two Ways: Roast Duck Supreme, Duck Leg Kebab, Confit Carrots, Sweet Potato Fondant, Spiced Merlot Glaze
Cooked by Anuj Thakur, Executive Chef at Tewkesbury Park.

Anuj added:

“The duck from Ritter Fresh was outstanding consistent, well-prepared and full of flavour – It enabled me to add a touch of my Indian heritage into this wonderful seasonal dish. When you’re cooking for industry experts and peers as guests, that level of quality is invaluable.  The students from both colleges really impressed me and I cannot wait to welcome them back for work experience. Huge thanks to The Chefs’ Forum and the colleges for making this all possible.  I really liked my chefjJacket from Chef Works, I really liked the cool feel and was very impressed.”

Dessert: Apple, Almond and White Chocolate Bliss with Purbeck Vanilla Bean Ice Cream
Created by Jiju Narayanan, Head Pastry Chef at Tewkesbury Park.

Jiju commented:

“Purbeck Ice Cream’s vanilla bean ice cream is beautifully made, clean, creamy and full of natural flavour. It paired perfectly with the dessert and really elevated the final course.”

Jiju added,

“We really enjoyed having the students with us today and the whole event.  It is very important to nurture and inspire the next generation, and I really enjoy passing on my pastry skills and expertise gained from my time spent working in five-star hotels in Dubai – We can’t wait to welcome the students back again soon.”

Celebrating Student Excellence

The day also celebrated student achievement, with Myami Brown (Front of House) and Ollie Harvey (Back of House) named Stars of the Day. Both were recognised for their professionalism, attitude and skill, and each received a copy of The Chefs’ Knowledge, available in print (email catherine@redcherry.uk.com to purchase), as an e-book on Amazon and as an audiobook on Spotify.

With Thanks to Our Sponsors

The Chefs’ Forum extends special thanks to its event sponsors for their continued support of education and the next generation of hospitality professionals:

• Chef Works
• Pastry Gelato Equipment
• MCS Technical Products
• Ritter Courivaud
• Purbeck Ice Cream
• Pure Ionic Water
• Dole Foodservice

By bringing together leading chefs, premium suppliers and enthusiastic students, the event perfectly demonstrated how collaboration across the hospitality industry can inspire, educate and raise standards for the future.

Photography & film by Carlos Farinha @carlosclickuk 

Pedigree and Persistence: The 2026 Michelin Guide Reveal

As the culinary elite gathered in the heart of Dublin for the first-ever Michelin ceremony held on Irish soil, the atmosphere was one of calculated celebration. The 2026 Michelin Guide reflects a landscape where seasoned masters are doubling down on their legacies.

In terms of the guide’s highest tier, the status quo remained firmly in place for 2026. No new restaurants were promoted to Three Stars, leaving the total count at ten establishments. This elite group, which includes names like L’Enclume and The Ledbury, all successfully retained their distinctions.

London’s continued excellence was most visible in the Two-Star category, where two heavyweights proved that pedigree is a valuable currency in 2026.

Bonheur by Matt Abé: Perhaps the most poetic win of the night. Taking over the historic Mayfair site once occupied by Le Gavroche, Matt Abé (formerly Gordon Ramsay’s right hand) earned Two Stars just months after opening. It is a stunning debut that honours the site’s history while modernizing the “grand restaurant” experience.

Row on 5: Jason Atherton’s collaboration with chef Spencer Metzger has been the talk of Savile Row. Moving from one star to two in just a single year, the restaurant’s meteoric rise cements Atherton’s return to form.

While the capital dominated, the 20 new One-Star awards told a story of regional triumph. From JÖRO finally bringing a star to Sheffield to Maré ending Brighton’s decades-long drought, the 2026 list feels like a map of a maturing food culture. Even unconventional spaces made the cut, notably The Pullman in Galway, which earned its distinction within the wood-panelled confines of two restored Orient Express carriages.

Seven new Green Stars were awarded to sustainability leaders like Eight at Gazegill, while 37 new Bib Gourmands recognized high-quality, affordable dining. From Shwen Shwen’s West African cuisine to Dublin’s Big Fan, these awards reflect the Guide’s expanding interest in environmental responsibility and diverse, accessible flavours.

The 2026 Guide tells a story of an industry that has weathered the storms of the last few years by returning to its foundations of impeccable service and a relentless focus on the guest experience. From the sky-high views of Restaurant Gordon Ramsay High at 22 Bishopsgate to the cosy atmosphere of Killiecrankie House in Scotland, the message is clear: the bar has never been higher.

Award-Winning Chef Louise Wagstaffe Launches Gluten Free Catering – A Practical Playbook Built for Professional Kitchens

This February, award-winning chef and foodservice consultant Louise Wagstaffe is launching her first book; Gluten Free Catering, delivering the industry’s first chef-to-chef operational framework for safe, scalable gluten-free food delivery in professional kitchens.

Written specifically for chefs working under pressure, the book addresses real-world challenges commercial kitchens face when serving gluten-free diners including, cross-contamination risk, legislative compliance, menu confidence, speed of service and customer trust.

Unlike consumer-focused gluten-free cookbooks, this is a working manual designed for the realities of volume catering, where safety, consistency and reputation are non-negotiables.

Drawing on over 30 years of industry experience across education, healthcare, contract catering and hospitality, chef Louise combines deep culinary expertise with operational knowledge gained from working directly with professional kitchens. The result is a practical system that works in real service conditions, where staff turnover is high and operational margins are tight.

The  book equips chefs with clear explanations of gluten, coeliac disease and contamination risks, alongside proven systems for kitchen workflow, menu design, production flow and service communication. Professional recipes have been developed specifically for volume catering, ensuring consistency and efficiency without compromising quality. Legislative guidance is presented in accessible language, giving chefs the confidence to navigate compliance requirements without the need for legal expertise.

Louise Wagstaffe comments: “Chefs don’t fail at gluten-free because they don’t care – they fail because they’ve never been given clear, practical systems that work in real kitchens. This book is about confidence, clarity, and doing the job properly, without fear. Through working with operators, I know that staff turnover and training time are huge issues, meaning guidance needs to be simple, actionable and deliver results. Gluten Free Catering was built to solve those problems.”

The book has been endorsed by leading industry figures including Steve Munkley, Anthony Warner and Gary Schofield, with a foreword by Marco Pierre White, underscoring its credibility and relevance to today’s professional kitchens.

Purchase NOW on Amazon HERE

About the Author

Louise Wagstaffe is an award-winning chef, culinary consultant and founder of Delicious by Design. With over three decades of experience across professional kitchens and foodservice, she supports chefs to deliver safe, inclusive and commercially viable food. A recognised industry judge, speaker and long-standing consultant to Coeliac UK, Louise is known for her practical, chef-first approach to inclusive catering.

Aussie Beef & Lamb Take Centre Stage at Exclusive London Masterclass

On Tuesday, 3rd February, we had the pleasure of hosting an exceptional Taste of Australia: Beef & Lamb Masterclass & Lunch at Sexy Fish in London’s Mayfair.  Held in the iconic Coral Room, the event brought together 50 meat-loving chefs for an immersive exploration of the true taste and farm-to-fork story of Aussie Beef & Lamb.

It was a fantastic opportunity to open the sliding doors of the Private Dining Room ‘The Coral Room’ to a space filled with culinary talent, curiosity, and genuine appreciation for world-class Australian beef and lamb.

The Coral Room boasts two of the largest indoor coral reef tanks globally and was filled with an engaged mix of chefs, wholesalers, ‘Aussie Beef Mates’, and ‘Lambassadors’, creating a lively environment for learning, discussion, and networking. Conversations flowed as freely as the inspiration, from sustainability and provenance to cut optimisation and menu value.

Guests were given an insight into Australia’s internationally renowned beef and lamb production, with practical details about grass-fed and grain-fed cuts, flavour development, and consistency. The masterclass was perfectly complemented by a beautifully curated lunch that showcased premium Aussie cuts through the distinctive Sexy Fish style: Japanese-inspired cuisine, refined and flavour-focused.

Richard Sanders, UK Country Manager, Meat & Livestock Australia, said

“This event allowed us to share the story behind Australian beef and lamb, from its origins and sustainable and high-welfare farming methods to the outstanding quality Aussie cuts that chefs enjoy on the plate. Seeing our premium, globally Halal-certified cuts come to life through the menu yesterday truly reinforced why Aussie beef and lamb remain a popular choice for today’s menus.”

From expertly cooked lamb and beef dishes to lively table debates about sourcing and application, the afternoon achieved the perfect balance between education and indulgence.

The energy in the room clearly showed this wasn’t just a Chef’s Lunch and Aussie Butchery Masterclass; it was a shared celebration of high-quality meat, genuine Aussie butchery expertise by Dan Epsley, and culinary excellence and collaboration across the food industry.

Guests enjoyed an outstanding tasting menu curated by Mattia Ricci, Executive Chef at Sexy Fish, ably assisted by Professional Cookery students from West London College, highlighting the exceptional versatility and global appeal of Australian beef and lamb. The menu featured impressive canapés, including beef skewers with ancho chilli glaze and lamb tacos with an oriental dressing, progressing to beautifully presented dishes such as lamb rump with red kosho and herbs as a starter.

The show-stopping main courses celebrated Australian produce with contemporary and innovative flavour combinations, including lamb rack with gochujang, goma and cucumber, wagyu short ribs with ras el hanout and pickled apple salad, and Black Angus striploin with steak miso sauce and purple potato crisps.

Chef Mattia said:

“I really enjoyed today; the Aussie short ribs were a real hit, and I’m going to add them to the menu. I’m also very proud of the West London College students who helped out today and have truly enjoyed having them here at Sexy Fish for work experience this month. It was great to work with such a top-quality product – thank you, Meat and Livestock Australia.”

No Aussie beef or lamb in these little sweet treats, but the famous Sexy Fish doughnuts and Sexy Fish Treats in the form of a delicious Nut Chocolate Bar and Pate de Fruit, which were the perfect end to the perfect luncheon.

The menu skilfully blended technical expertise with playful creativity, highlighting Sexy Fish’s signature cuisine while placing Australian beef and lamb centre stage. It was a lovely afternoon with great company and a reminder of why Aussie beef and lamb continue to dominate the top tables of the UK’s finest restaurants.

Emma Boughen, Business Development Manager, UK concluded,

“Our ‘Taste of Australia’ Beef & Lamb Masterclass and Lunch, in collaboration with The Chefs’ Forum, showcased what makes Australian beef and lamb so special. Bringing together chefs, wholesalers, ‘Beef Mates’, and ‘Lambassadors’ in one inspiring space generated authentic energy and engagement, and the feedback on the provenance, quality, and versatility of the beef and lamb was outstanding. It was a fantastic opportunity to demonstrate how Australian red meat consistently offers flavour, trust, and performance for chefs.”

For more information to get Aussie Beef and Lamb on your menu, email: eboughen@mla.com.au
Visit: www.aussiebeefandlamb.co.uk

Photography & film by Carlos Farinha @carlosclickuk

Inside the Schloss: The Chefs’ Forum Academy Students Go Behind the Scenes at Albert’s Schloss Birmingham

This week, a group of our Chefs’ Forum Academy students from South & City College Birmingham stepped away from the classroom and into the heart of Birmingham’s vibrant hospitality scene for an immersive industry day at Albert’s Schloss.

The day gave the students a glimpse of what their careers could look like after finishing their course, offering a 360 degree look at how one of the city’s most successful venues operates.

The morning kicked off with a burst of creativity. After an introduction to the Schloss brand, students were challenged to get behind the bar for a mocktail masterclass. Not only did they learn the recipes, but they were also tasked with creating their own signature alcohol-free mocktails, testing their understanding of flavour profiles and presentation.

The deep dive continued with an exclusive tour of the storerooms led by James Plant, Head of Openings & Innovation. James gave the group a fascinating look at how they make schnapps, explaining the intricate process of how the venue develops and produces its signature flavours.

A hospitality experience wouldn’t be complete without the food. After a communal lunch, the session transitioned into an informal industry careers chat. This was a rare opportunity for students to sit down with the people who keep the engine running, including:

• Jacqui Roylance, Head of Talent
• Adin Memetovic, Operations Manager
• James Plant, Head of Openings and Innovation
• Ben Warnock, Deputy General Manager
• Viktoria Stanislavova, Trainee Assistant Manager
• Richard Goldingay, Bar Trainer
• Anna Kobylnik and Anna Dlugolecka, People Team

The Q&A session allowed students to ask candid questions about career progression, the daily challenges of management, and the skills needed to succeed in a high-volume venue. By hearing from both senior leadership and those just starting their management journeys, students left with a clear roadmap of the diverse career paths available within the industry.

“Our visit to Albert’s Schloss was an incredible success. The day provided our students with high-energy, real-world experience that you simply can’t replicate in a classroom. It was wonderful to see them so engaged with the team. The session didn’t just teach them new skills; it truly reinforced and reinstated their prior learning by putting theory into practice.” Sheri Cadwallader, Senior Technician at South & City College Birmingham.

“Days like this are so important for us as a business. Giving students hands-on exposure to real hospitality environments helps bridge the gap between learning and industry, and the students were fantastic – curious, engaged and full of ideas. Watching them design and build their own mocktails with our team was a real highlight, and it’s exciting to see such strong future talent coming through hospitality.” Jacqui Roylance, Head of Talent at Albert’s Schloss.

A huge thank you to the entire team at Albert’s Schloss Birmingham for hosting such an inspiring and educational day!

Chef of the Week Sponsored by Pure Ionic Water: Daniel Rouncefield, Head Chef at The Watch House in Cornwall

Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.

Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.

“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars

For more information about Pure Ionic Water CLICK HERE

How long have you worked at your current restaurant?
I have been at The Watch House for the last 7 months, taking on the head chef role 5 months ago, leaving my private catering business to come and get hands on back in the kitchen.

Where did your passion for cooking come from and where did you learn your skills?
It has always been something I have done. From a young age, I was baking with my mother and prepping fresh fish that my father had caught as a fisherman in St. Ives. I learnt how to pick crab at the age of five, so fresh local ingredients have always been something that has been available to me. I then spent 5 years in Cornwall College completing my NVQ 1,2 and 3 in cookery and a second level 3 in patisserie, winning student of the year 3 years running, I knew it was something I would do forever.

What do you enjoy most about being a chef?
The feeling you get at the end of a busy shift, where you can’t quite believe what you have just managed to do. You get a buzz like no other, it’s such a rush of adrenaline it becomes an addiction.

Name three ingredients you couldn’t cook without.
This is a tough one, I think every chef has to say salt, but I would go one further and say Maldon Sea Salt. I think it is the best. Then, of course, fresh local fish, and lemon!

Which piece of kitchen equipment couldn’t you live without?
My cookery style is pan work without any fancy equipment or tools. I do like my Hexclad pan.

What food trends are you spotting at the moment?
I think more people are accepting only using seasonal fish and trying new things at certain times of the year rather than stick to what they know. When they do accept, it’s much better as it’s not been frozen or farmed, and you can call the difference.

What do you think is a common mistake that lets chefs down?
Over complicating dishes, not trusting the ingredients they have, less is more.

What is your favourite time of year for food, and why?
It has to be winter, putting a twist on heart warming classic dishes, such as my hake bourguignon. It’s a real hearty dish with a depth of flavour and the twist of a beautifully cooked hake fillet on top.

Which of your dishes are you most proud of?
Other than the hake bourguignon, I do brag about my sticky toffee pudding. It’s light but sticky, I learnt it when I was 16 and it’s the one recipe that has stuck in my head for 20 years, finished with a sea salt caramel – there is nothing better.

How do you come up with new dishes?Working with other chefs, eating in other restaurants, and playing in my kitchen on time off. Ideas are everywhere, you have to look on social media or in magazines, then change it to fit your style and make the dish your own.

Who was your greatest influence?
The chefs I got to work with growing up. I started at 14 in the kitchen of The Seafood Cafe in St. Ives. I worked there for 8 years under 2 chefs, Richard Asquith & Stephen Smith. Not only did these chefs take the time to teach me everything they knew from prep, cooking and running a kitchen, they helped me grow up from a teenager to a man. We spent 70+ hours a week together for 8 years, I wouldn’t be who I am today without them.

Tell us three chefs you admire.
Tom Brown, I went to college with him and love what he has managed to achieve. Tom Kerridge, the style I also seem to have fallen in love with, and Yotam Ottolenghi – his book simple, brilliant.

What is your favourite cookbook?
Tough one, the one I use the most is ‘The Flavour Thesaurus’ – more so to teach me some pairings I may not have thought of, then turn them into a dish myself.

Who do you think are the chefs to watch over the next few months?
The Aussie Smoker, Adam Kesacoff – He is going from strength to strength and growing his incredible food. Definitely one to watch.

What’s been your favourite new restaurant opening of the last year?
I’m looking forward to Robo Asian bar and canteen opening in Newquay very soon, as their first one in Falmouth is great, but this one is even bigger.

www.watchhousestmawes.co.uk

Bringing Lentils to Life: Culinary Inspiration at the University of Strathclyde

On 29^th January, the University of Strathclyde hosted their ‘Menu for Change’ event. This drop-in session was designed as a trade-show style event, bringing together various suppliers to showcase sustainable food products to approximately 100 staff and students. In partnership with Lentils.org, The Chefs’ Forum facilitated the involvement of Chef Andy Spence, who was tasked with bringing the versatility of pulses to life through interactive sampling.

Operating from the Lentils.org stand, Andy utilized the on-site kitchen facilities to prepare a diverse range of dishes that challenged traditional perceptions of lentils. The menu spanned from breakfast to dessert, featuring soft and chewy lentil granola bars, mini curried lentil cakes with herbed yoghurt, and lentil keftedes. He also demonstrated how lentil hummus could serve as a cost-effective, nutritious alternative to mayonnaise in wraps, and even showcased a ‘sweet’ application with rich lentil brownies.

Reflecting on the event, Andy said, “What a fantastic turn out in Glasgow. The students loved the hummus the most, and I must admit having lentils instead of chickpeas – it’s better! Lentils are one of the most versatile ingredients, yet no one knows it!”

The presence of a professional chef proved invaluable for attendee engagement. Speaking on behalf of Lentils.org, Ellie Taylor noted, “Thanks to the Chefs’ Forum, we were introduced to Andy, who helped us bring lentils to life… He prepared an inspiring selection of dishes demonstrating their versatility and appeal. Andy enthusiastically encouraged students and staff to try the samples and offered helpful advice on adapting recipes to meet a variety of dietary requirements.”

By combining sustainable sourcing and culinary excellence, this partnership demonstrated how expert coordination can turn a simple ingredient into a powerful solution for modern, inclusive menus.

National NHS Chef of the Year Nedko Rusev Launches Low-Carbon Menu at St Thomas’ Hospital

If we all make small adjustments in our own environments, we can bring about meaningful change. This idea was introduced during our recent series of Carbon and Sustainability Workshops in collaboration with NHS England and Dr Andrea Zick from Brunel University. This principle also underpins a pioneering new low-carbon menu launched at St Thomas’ Hospital by Nedko Rusev, NHS National Chef of the Year, alongside Catering Manager Annette White.

The menu marks a major advancement in sustainable healthcare catering, combining culinary excellence with environmental responsibility on a large scale. Serving thousands of patients, staff, and visitors daily, St Thomas’ demonstrates how climate-conscious food can be both appealing and practically implemented within the public sector.

At the centre of the launch is a standout dish: venison and lentil moussaka. This hybrid recipe intentionally reduces the amount of red meat while preserving flavour, nutrition, and familiarity. By combining roughly 50% venison with 50% lentils, the dish achieves a significantly lower carbon footprint while maintaining high protein content and customer appeal.

Tim Radcliffe, Net Zero Food Programme Manager at NHS England, advocates for including both low-carbon wild venison and lentils in hospital menus. He has also been collaborating with Ned and the team to develop a ‘Meat Me Half Way’ menu, reformulating recipes to contain less red meat and enhancing nutritional value with lentils or pea protein, while also reducing carbon footprint. Check out Tim’s message in this film from the menu development day at West London College.

Go and Eat Lentils!

The inspiration behind the moussaka can be traced back to the public sector lentil menu development day at West London College, followed by further refinement during lentil cookery masterclasses delivered for Lentils.org with Nedko and his brigade at the hospital. What began as collaborative development work has now translated into real-world application on a major NHS menu – a powerful example of knowledge transfer in action.

The wider menu showcases a strong emphasis on plant-forward and low-impact dishes. From the menus in circulation, diners can choose options such as venison and lentil chilli, shepherd’s pie made with venison and lentils, plant-based cottage pie, sweet potato, chickpea and spinach curry, vegetable frittata, lentil and vegetable soups, and coconut bean stew. These sit alongside responsibly sourced fish, reduced-meat classics and clearly labelled vegan and vegetarian dishes.

A traffic-light style carbon labelling system is used across the menus, supported by QR codes that enable customers in the retail restaurant to scan for allergens, nutrition, and sustainability data. Behind the scenes, everything from procurement and recipe formulation to carbon calculation, menu costing, and waste monitoring is integrated into a single system, making sustainability measurable rather than abstract.

Food waste reduction remains a key part of the programme, with plate waste, production waste, and counter waste carefully monitored. Used cooking oil is collected and converted into biofuel for the iconic London buses, while surplus food redistribution is integrated into the broader environmental strategy. Collectively, these steps demonstrate how operational details support the overall ambitions.

Nedko’s approach is based on pragmatism rather than perfection. “We’re not asking everyone to change everything overnight,” he has said previously. “But if each of us makes small, thoughtful changes where we can, the cumulative impact is enormous.” That message resonates strongly in a healthcare setting, where scale amplifies both problems and solutions.

Looking ahead, this work remains far from finished. Nedko and Annette will contribute seasonal, carbon-friendly farm-to-fork recipes to our third book centred on sustainable healthcare catering:

The Healthcare Chefs’ Knowledge 3: Provenance & Seasonality – From Research to Practice.

This is our third publishing collaboration with NHS England that aims to share insights well beyond St Thomas’ from our workshops and research conducted with healthcare chefs and foodservice stakeholders throughout 2025.

Nedko and Annette will also collaborate closely with Denise Charles and the teaching team at West London College to establish a work experience programme, allowing students to gain firsthand exposure to public sector and healthcare catering at its best. Students will have the opportunity to see how food, sustainability, systems, and leadership come together within an exemplary NHS Trust.

In a time when climate targets can seem daunting, St Thomas’ Hospital offers a powerful reminder: meaningful change isn’t always about big gestures. Sometimes, it begins with a lentil.

Photography by Carlos Farinha @carlosclickuk

A Landmark Opening for Culinary Education at the University of West London

L-R – Michael Coaker, John Williams MBE, Peter John CBE

It was a genuine privilege for The Chefs’ Forum to be invited to attend and capture the official opening of The Chef’s Table at Pillars Restaurant, University of West London, an event that marked a significant moment for culinary education, hospitality leadership, and the future of food in the UK.

The room was filled with an exceptional gathering of talent, bringing together some of the country’s most respected culinary figures alongside influential food business leaders, educators, and industry partners. The atmosphere was both celebratory and purposeful, reflecting a shared commitment to excellence, mentorship, and the development of the next generation of chefs.

Designed as an immersive dining and learning space, The Chefs’ Table represents far more than a new restaurant environment. It is a statement of intent,  a bridge between professional kitchens and education, where students will learn directly from industry leaders in a real-world setting. The initiative places University of West London firmly at the forefront of progressive hospitality training, combining technical skill, creativity, sustainability, and commercial awareness.

Professor Peter John CBE, Vice-Chancellor and President of the University, welcomed the guests to the event and thanked them for their much-valued support of the University.

The highlight of the event was the official ribbon-cutting ceremony led by John Williams MBE, Executive Chef of The Ritz London, whose presence underscored the occasion’s significance. A long-standing advocate for education and talent development within the hospitality sector, Williams brought both gravitas and warmth to the opening.

Speaking at the event, he said:

“The Chefs’ Table space, here in Pillars is vital for the future of our industry. It gives young chefs and front-of-house professionals the chance to learn in an environment that reflects the standards, discipline, and pride of professional kitchens and luxury hospitality. Investing in education like this is how we safeguard culinary and service excellence for generations to come.”

The moment was made even more meaningful given Williams’ recent recognition by the University of West London, where he was awarded an honorary doctorate in acknowledgement of his outstanding contribution to the culinary profession and hospitality education. His involvement symbolised the powerful connection between industry excellence and academic advancement,  a theme that resonated strongly throughout the evening.  Williams was presented with a framed photo of his graduation, with a photo of him in his whites next to it to celebrate this connection.

Michael Coaker, Culinary Ambassador at the University of West London curated the event, along with his excellent teaching and management team, he said:

“Our students now have the opportunity to learn how to deliver a luxurious and personalised guest experience, with a clear view into the kitchen so they can watch their special menu being created and prepared by the chefs. We are truly fortunate to have this feature in our training restaurant. The Chef’s Table genuinely allows service, guests, and chefs to interact seamlessly, and we are very grateful to provide this as a luxury dining feature at Pillars.”

The menu was a powerful demonstration of what culinary education can achieve when creativity, technical training, and mentorship come together. The students, guided by their lecturers, delivered food that felt professional, generous, and celebratory.  An achievement that not only honoured the occasion but also highlighted the future talent emerging from the university’s kitchens and training restaurant.

Guests enjoyed the opportunity to explore the space, connect with peers, and reflect on the evolving role of education in shaping resilient, forward-thinking food professionals. Conversations flowed easily between chefs, lecturers, employers, and partners, all united by a belief that collaboration is essential to tackling the challenges facing the sector from skills shortages to sustainability and innovation.

Capturing the opening of The Chefs’ Table felt less like documenting a single event and more like witnessing the start of a new chapter. One rooted in opportunity, ambition, and a shared responsibility to nurture talent with integrity and purpose.

As the ribbon was cut and applause filled the room, it was clear that The Chefs’ Table is not just a physical space, but a platform one that will inspire, educate, and elevate those who step into it for years to come.

Bookings for The Chef’s Table are being taken now: Email the team at pillars@uwl.ac.uk

Photography by Carlos Farinha @carlosclickuk