Sexy Aussie Beef & Lamb – The Northern Edition
Following the success of the inaugural London masterclass at Sexy Fish Mayfair, the second event in the series brought a vibrant taste of Australia to the North of the UK, as leading chefs gathered at Sexy Fish Manchester for an immersive Aussie Beef & Lamb experience.
The event built on the momentum established at the earlier London showcase, which had introduced chefs to the exceptional quality, provenance and versatility of Australian beef and lamb. That first instalment set the tone for a wider programme designed to connect UK chefs more closely with Australian producers, and to demonstrate how premium red meat from Australia can play a central role in modern, high-performing menus.
Hosted in the striking surroundings of Sexy Fish Manchester, the Northern edition welcomed a carefully selected group of chefs from across the region, all eager to deepen their understanding of Australian beef and lamb. The session combined technical insight with practical application, offering attendees the opportunity to explore innovative butchery techniques, learn how to maximise yield from high-value cuts, and consider creative new menu applications.
Throughout the masterclass, the emphasis remained firmly on consistency, sustainability and eating quality, three pillars underpinning the global reputation of Australian red meat. Chefs were guided through the unique characteristics of different cuts, with a focus on how factors such as breed, feed and environment contribute to flavour, texture and performance in the kitchen. This level of detail provided valuable context for menu development, enabling chefs to make more informed purchasing decisions and enhancing the overall dining experience for their customers.
This Aussie butchery element ensured the masterclass delivered tangible value, equipping chefs with techniques and waste reduction techniques that they could immediately apply in their own operations.
UK & EU Country Manager, Richard Sanders demonstrated some excellent Aussie cuts Black Angus
D – Cut Rump
- Picanha
- Rump fillet
- Rump heart
- Pillow steak
Short Loin
- The differences between Porterhouse & T Bone steak
- Tenderloin steaks
- Sirloin
- Wing rib
“This event was a tremendous success from start to finish. Chef Mattia Ricci’s Japanese-inspired menu was exceptional, the atmosphere was fantastic, and it was brilliant to see so many chefs from across the North come together to enjoy such an outstanding culinary experience. The quality of the food, service, and overall execution exceeded expectations and made the day truly memorable.”
Chef Mattia Ricci designed a stunning Japanese-inspired menu featuring beef skewers with ancho chilli glaze, lamb tacos with oriental dressing, and Wagyu burgers with true mayo as canapés, followed by a starter of lamb rump with red kosho and herbs; main courses of 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; finishing with coffee and Sexy Fish treats for dessert.
The event also fostered a strong sense of community and knowledge exchange. Bringing together chefs from a variety of sectors, including fine dining, hospitality, and education, created a dynamic environment for sharing ideas and broadening perspectives. Conversations extended beyond the demonstrations, covering menu trends, pricing, customer expectations, and the evolving role of premium proteins in a competitive market.
As part of the wider Aussie Meat Academy initiative, the Manchester masterclass reinforced a long-term commitment to chef education and engagement across the UK. By delivering a series of regional events, the programme aimed to ensure that chefs nationwide had access to the same high level of expertise and inspiration, regardless of location.
This strategic approach not only strengthens relationships within the industry but also helps position Australian beef and lamb as a trusted and versatile choice for chefs seeking both quality and reliability and an affordable price point in the current volatile market,
For the chefs who attended, the experience went beyond a traditional masterclass. It fostered a deeper appreciation of the craftsmanship behind Australian beef and lamb, from paddock to plate, and highlighted the role these products can play in driving culinary creativity and commercial success. The Northern event built on the foundations laid in London, marking another important step in bringing the story of Australian beef and lamb to life for UK chefs.
Hospitality and catering students from Hugh Baird College gained some valuable industry experience working front and back of house with the star’s of the day Blessing and Casey winning a lunch at Sexy Fish Manchester.
With momentum and market share continuing to grow, the series demonstrated that targeted, experience-led engagement can inspire chefs, elevate menus, and ultimately strengthen the connection between Aussie producers and professional kitchens across the UK.
Film & photography by Carlos Farinha @carlosclickuk
Australian Seafood Showcase Brings Premium Ocean Delicacies to London
London, UK – 28 April 2026 – Some of Australia’s most exceptional and premium seafood took centre stage in London this April at the Australian Seafood Showcase, an exclusive industry event celebrating the diversity, quality and unique provenance of Australia’s waters.
Taking place at Wright Brothers, Battersea Power Station, the event introduced UK chefs, buyers and media to a curated selection of high-end Australian seafood products that are available for import to the UK. The showcase highlights species that cannot be produced locally in the UK due to climate and environmental differences, offering guests a rare opportunity to experience distinctive flavours from Australia’s pristine marine environment.
Guests were welcomed with sparkling Australian wines and canapés before sitting down to a seafood-led menu that demonstrates the versatility and premium quality of these products.
Chef Luciana Berry, semi-finalist on MasterChef: The Professionals and winner of Top Chef Brasil 2020, introduced each course and discussed the featured seafood suppliers throughout the afternoon.
Originally from Salvador in Brazil, Luciana is known for her ability to transform high-quality ingredients into refined, globally inspired dishes, making her an ideal guide for guests discovering Australia’s exceptional seafood.
Showcasing Australia’s Premium Seafood
The menu was designed to highlight the flavour profiles and textures of several distinctive species harvested from Australia’s nutrient-rich waters.
Highlights include:
- Western Rock Lobster roll with lemon mayo, produced by Brolos, prized for its sweet, rich flesh and crisp yet tender texture.
- Fremantle Octopus salad with capers, tomato and almonds. Known for its delicate sweetness and tender consistency, influenced by its natural diet of lobster and abalone.
- Glacier 51 Toothfish with Yumbah Aquaculture grilled abalone, soy, ginger and lime dressing. Produced from Austral Fisheries, a premium fish with a buttery mouthfeel and broad flakes, often compared to wagyu for its richness and versatility.
- Southern Rock Lobster and Spencer Gulf King Prawns grilled with garlic butter, harvested from the cold, pristine waters of Australia’s Southern Ocean.
Each course was paired with Australian wines from leading producers across Victoria, Western Australia and South Australia. All of the products showcased are available in the UK either in retailers such as Selfridges, Harrods, Ocado, Fish Society and Wholefoods or through innovative restaurant menus such as Nobu, Sexy Fish and Rockpool.
Strengthening UK–Australia Seafood Trade
The showcase comes three years after the Australia-United Kingdom Free Trade Agreement (A-UK FTA) came into effect and forms part of ongoing efforts to increase awareness and availability of premium Australian seafood in the UK market.
“This event was about showcasing the extraordinary diversity and quality of seafood that Australia can offer the UK,” said Tanya Koicheva from Austrade.
“Three years into the Australia-United Kingdom Free Trade Agreement (A-UK FTA) came we’re seeing growing interest in premium, sustainably sourced products. Our goal is to introduce UK buyers, chefs and industry leaders to species that offer something truly unique and to help expand the diversity of Australian seafood imports into the UK.”
By bringing together producers, suppliers and culinary professionals, the Australian Seafood Showcase aims to strengthen trade connections and inspire new menu possibilities using some of Australia’s most distinctive seafood.
Chef of the Week Sponsored by Pure Ionic Water: David Mac Donald, Head Chef at Egerton House Hotel
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’ve been at my current restaurant for just over three years. It’s been long enough to really shape the menu and build a strong kitchen culture.
Where did your passion for cooking come from and where did you learn your skills?
My passion started at home – observing family cooking and realizing how food brings people together. I trained professionally in culinary school and then really sharpened my skills working in fast-paced restaurant kitchens.
What do you enjoy most about being a chef?
The creativity. Being able to take simple ingredients and turn them into something memorable for someone is incredibly rewarding.
Name three ingredients you couldn’t cook without.
Salt, olive oil, and garlic. They’re the foundation of so many great dishes.
Which piece of kitchen equipment couldn’t you live without?
A sharp chef’s knife. It’s the most essential tool. Everything starts with good prep.
What food trends are you spotting at the moment?
There’s a big focus on sustainability, zero-waste cooking, and elevated comfort food. Also, more plant-forward menus without sacrificing flavour.
What do you think is a common mistake that lets chefs down?
Overcomplicating dishes. Sometimes less is more. Great cooking is about balance and letting ingredients shine.
What is your favourite time of year for food, and why?
Autumn. The produce is incredible – root vegetables, game, mushrooms. The flavours are rich and comforting.
Which of your dishes are you most proud of?
A slow-cooked short rib with seasonal vegetables and a deep red wine jus. It’s simple but executed perfectly.
How do you come up with new dishes?
I start with seasonal ingredients, then build around flavours and textures. Inspiration can come from travel, memories, or even a single ingredient.
Who was your greatest influence?
One of my early head chefs – he taught me discipline, consistency, and respect for ingredients.
Tell us three chefs you admire.
Massimo Bottura, Clare Smyth, and Anthony Bourdain.
What is your favourite cookbook?
“On Food and Cooking” by Harold McGee. It’s as much about understanding food as it is about recipes.
Who do you think are the chefs to watch over the next few months?
Gaston Savina.
What’s been your favourite new restaurant opening of the last year?
I’ve loved seeing smaller, independent restaurants opening with strong identities and seasonal menus it’s where the most exciting food is happening. Love Lita Marylebone.
Next Generation of Chefs Inspired by Wild Alaska Seafood at Birmingham Hospitality Taster Day
The UK’s next generation of culinary talent was given a powerful introduction to sustainable seafood this month, as a vibrant Hospitality Industry Taster Day in Birmingham showcased the versatility of Wild Alaska Seafood through hands-on learning, live demonstrations and creative performance.
Hosted at South & City College Birmingham in partnership with the Alaska Seafood Marketing Institute and The Chefs’ Forum Academy, the event built on the success of a recent London activation, continuing a national initiative to inspire young people to pursue careers in hospitality while deepening their understanding of responsibly sourced seafood and to cook with and try new fish species.
Welcoming up to 100 students, the immersive event combined chef-led demonstrations with interactive tasting opportunities, offering a practical and engaging insight into professional kitchens. Central to the day was a series of dynamic cookery demonstrations, where leading chefs from diverse industry sectors transformed wild Alaska pollock, yellowfin sole and wild pink salmon into contemporary dishes and refined canapés designed to appeal to modern menus.
Ellie Taylor, UK Manager at Wild Alaska Seafood said
“Seafood consumption in the UK has fallen by around 25% over the past decade, and the picture among young people is even more concerning. Some estimates suggest that only 5% of UK children meet the recommended intake, with teenagers consistently among the lowest-consuming groups.
Research points to a mix of barriers: many young people say they don’t like the smell or perceived taste, fish doesn’t feel ‘cool’, it’s often not part of the family diet, cost can be a concern, and there’s a lack of confidence around how to cook or prepare it.
Today, we’re tackling those challenges head-on. We’re bringing together 100 teenagers for a hands-on Alaska seafood immersion – designed to change perceptions, build skills, and show just how accessible, versatile and enjoyable seafood can be.”
Jomon Kuriakose, Chef Patron of The Tiffin Box, opened proceedings with a vibrant Alaska pink salmon demonstration, showcasing how the fish can be elevated into dill and lime Alaska Salmon Tikka canapés. Drawing on his signature style, he introduced students to spiced salmon preparations, delivering bite-sized delights that balanced heat, acidity and freshness, ideal for both street food concepts and premium canapé service – his demo dish was grilled Alaska salmon with Kerala fish moilee sauce.
Following this, MasterChef: The Professionals finalist Exose Grant presented a technical and highly accessible demonstration of wild Alaska pollock croquette with coriander aioli and micro coriander. Often overlooked, this sustainable pollock was reimagined as crisp, golden canapés demonstrating its adaptability for everything from casual dining to large-scale catering. Students were able to sample the finished dishes, gaining a clear understanding of both texture and flavour profile. Exose’s demo dish was a fabulous ‘Filet of Fish’ wild Alaska Pollock Taco.
Exose Grant, MasterChef: The Professionals Finalist said
“The quality of Wild Alaska pollock is exceptional; it’s clean, versatile and holds flavour beautifully, which makes it perfect for dishes like the tacos we created today. What really stood out for me was how engaged the students were. Getting them involved hands-on, building the tacos, working with the fish, understanding the textures, that’s when it really clicks. You could see their confidence grow in real time, and that’s what this is all about: Showing them that great ingredients and simple techniques can deliver something genuinely exciting.”
Chris Alexander, Executive Chef at Restaurant Associates, then delivered a refined cookery session focused on Alaska Yellowfin sole. His canape of Alaska Yellowfin Sole Croustade went down a storm with the young guests, and his demonstration of Alaska Yellowfin Sole Grenbloise highlighted precision and classical technique, transforming the delicate fish into an elegant fine dining restaurant-quality plate. The resulting dishes illustrated how premium wild-caught seafood can be positioned within fine dining and contract catering environments.
Throughout the day, canapés prepared by the chefs and Professional Cookery students from South & City College Birmingham, including salmon, pollock and yellowfin sole-based creations, were served to our young guests, reinforcing the educational experience through direct tasting. This combination of demonstration and immediate consumption proved particularly effective, allowing students to connect technique with taste and created an immersive dining experience, while learning about seafood from Alaska and the people and producers behind the brand.
However, the Birmingham event extended well beyond traditional culinary formats. In a distinctive move that reflects The Chefs’ Forum’s evolving engagement strategy, the cookery programme was set to a backdrop of custom-written, live rap music performed by LowKeyLimit, accompanied by a duo of breakdancers. This fusion of food and urban performance created a high-energy, multi-sensory environment that resonated strongly with the young audience.
Interactive elements, including a student cupcake decorating competition and opportunities to engage directly with chefs, ensured that attendees were active participants rather than passive observers. The emphasis on involvement was clear: by tasting chef-prepared canapés, asking questions and taking part in activities, students developed both confidence and curiosity.
Ilona Tomza, NACC Care Home Chef of the Year 2025 said
“For me, it’s about showing how accessible great food can be, even in environments like healthcare where nutrition and consistency are key. Using high-quality ingredients like wild Alaska Seafood allows us to create dishes that are not only sustainable, but also full of flavour and visually appealing. Seeing students get hands-on, taste the food and realise they can achieve these results themselves is incredibly rewarding, it’s how we inspire the next generation to think differently about cooking and where a career in hospitality can take them.”
Importantly, the focus on wild Alaska Seafood aligned with growing industry demand for sustainable, traceable and fairly priced ingredients within education catering. By introducing students to species such as pollock, yellowfin sole and pink salmon, alongside practical applications, the event addressed both skills development and future menu innovation.
As the hospitality sector continues to rebuild and evolve, events like this play a critical role in strengthening the talent pipeline. By connecting education, industry and global suppliers, The Chefs’ Forum and its partners are helping to equip the next generation with the knowledge, inspiration and practical skills needed to succeed.
With strong momentum from both London and Birmingham, the programme is set to expand further, bringing the story of wild Alaska Seafood, and the opportunities within hospitality, to young people and catering colleges across the UK.
Photography & film by Carlos Farinha @carlosclickuk
Chef of the Week Sponsored by Pure Ionic Water: Ross Pike, Director of Food at Mission Mars
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 Mission Mars for 18 months.
Where did your passion for cooking come from and where did you learn your skills?
I started washing up in a pub many moons ago. They would break down whole fish and butcher all the primals on site, it was a great learning experience and got me hooked.
What do you enjoy most about being a chef?
Taking simple ingredients and making them sing.
Name three ingredients you couldn’t cook without.
- Spanish Flor de Sal
- Sherry Vinegar
- Butter
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
Simple, done with elegance.
What do you think is a common mistake that lets chefs down?
Overcomplicating things. I did when I was young and trying to impress. Relax, buy good ingredients, and treat them with respect.
What is your favourite time of year for food, and why?
Spring – getting ready for the British produce to kick in.
Which of your dishes are you most proud of?
Sherry Vinegar Pork Belly, which we did at the British Larder.
How do you come up with new dishes?
Eat out a lot, socials, and see what suppliers have in season.
Who was your greatest influence?
Sugar Club and Marco Pierre White.
Tell us three chefs you admire.
Pierre Koffmann, Marco Pierre White, and Ferran Adrià.
What is your favourite cookbook?
British Larder.
Who do you think are the chefs to watch over the next few months?
When things get tough with the economy, the chefs to look out for are the ones that make great things out of cheaper unused cuts; they are challenged to make the products amazing.
What’s been your favourite new restaurant opening of the last year?
Row 7.
Chef of the Week Sponsored by Pure Ionic Water: Jason Howard, Chef Patron at Flava Pepper
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 worked at Flava Pepper for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
I guess it came from just wanting to learn more & always pushing the boundaries. Most of what I know is self-taught.
What do you enjoy most about being a chef?
I would say seeing people enjoy what I cook and returning for more.
Name three ingredients you couldn’t cook without.
- Garlic
- Onion
- Scotch Bonnet
Which piece of kitchen equipment couldn’t you live without?
Blender.
What food trends are you spotting at the moment?
More open fire cooking.
What do you think is a common mistake that lets chefs down?
Not learning time management skills.
What is your favourite time of year for food, and why?
Springtime.
Which of your dishes are you most proud of?
The purple octopus
How do you come up with new dishes?
Most by taking old dishes and re-creating them with new techniques and new equipment.
Who was your greatest influence?
My dad.
Tell us three chefs you admire.
Gordon Ramsay, Hélène Darroze and Simon Rogan.
What is your favourite cookbook?
The Modern Caribbean Chef.
Who do you think are the chefs to watch over the next few months?
Kerth Gumbs and Kareem Roberts.
The Chefs’ Forum Hosts Elegant Chef’s Table Lunch at Pillars to Celebrate Industry Collaboration
On 14th April 2026, the London Geller College of Hospitality and Tourism at the University of West London hosted an intimate and refined Chef’s Table experience, curated by UWL Culinary Ambassador Chef Michael Coaker and Hospitality Operations Year 1 students as a gesture of appreciation for the exceptional chefs, partners and hospitality professionals who have supported recent events, supplier brand activations and our famous Hospitality Industry Taster Days, which showcase careers in the industry to high school pupils and are held at our colleges.
Catherine Farinha, CEO and Founder of The Chefs’ Forum said
“It’s incredibly important that we take the time to recognise and celebrate the generosity of our industry peers. The support we receive across our events; Whether its chefs giving their time, sharing expertise or inspiring students, this is what makes everything we do possible. This Chef’s Table experience is a small way of saying thank you, and of reinforcing the sense of community that sits at the heart of hospitality.”
Set against a beautifully styled restaurant, open to the public, the special lunch brought together leading figures from across the hospitality sector for a thoughtfully designed multi-course tasting menu. The event celebrated culinary excellence and reinforced the collaborative spirit that underpins The Chefs’ Forum’s work across education, industry engagement and talent development.
The guest list reflected the calibre of support received over recent months. Among those in attendance were MasterChef: The Professionals finalist Exose Grant, Carniel Levy, joined by actress, comedienne, presenter and partner Sophie Willian (3 BAFTAs and a baby – a TV star in our midst), as well as Executive Chef of Sexy Fish Mayfair, Mattia Ricci, Salvatore Maggio (award-winning mixologist and bar manager at One Aldwych), and Santhosh Ravmonay, Executive Chef at Tower Hotel. Each guest plays a significant, much-recognised and appreciated role in supporting The Chefs’ Forum’s mission to connect education with industry and inspire the next generation of hospitality professionals.
The menu itself was a showcase of classical technique and premium, seasonal ingredients, executed with precision by the college’s talented student team. Guests were welcomed with an elegant amuse-bouche of Scottish lobster “milk roll” paired with King’s Oscietra caviar, setting the tone for a beautiful lunch, showcasing emerging culinary talent, exquisite flavour and wine pairings and presentation, which was breathtakingly of the standard one would expect in any Michelin or luxury hospitality operation.
The starter featured beautifully pan-seared Cornish scallops accompanied by carrot textures, demonstrating both balance and technical finesse. For the main course, a succulent spring rack of lamb with herb crust was served alongside potato and truffle millefeuille (wow) and heritage beetroot, delivering depth, seasonality and a strong sense of culinary expertise. The experience concluded with a classic chocolate and red berry roulade, followed by coffee and exquisite petit fours, offering a polished and elegant finish to the perfect Chef’s Table lunch.
A refined selection of French wines perfectly complemented each course; From the crisp Crémant de Bourgogne with the lobster amuse, to mineral-driven Chablis enhancing the scallops, and a structured Bordeaux elevating the lamb, creating a seamless progression of flavour and balance throughout the dining experience.
Sophie Willan said
“There’s something really special about experiencing food at this level while knowing it’s being created by rising talent. The atmosphere, the detail, the passion, it’s been a wonderful afternoon.”
Carniel Levy said
“The Chefs’ Forum continues to create meaningful moments like this, bringing industry and education together in a way that genuinely benefits both. It’s inspiring to be part of it.”
Beyond the menu, the Chef’s Table invitation was equally about recognising and thanking the wonderful people and professionals behind the scenes. Special thanks were extended to Michael Coaker and Laura Paval, Hospitality and Culinary Arts Manager, for their continued support, alongside students Aldo and his fellow team members, whose professionalism, attention to detail and service excellence ensured that lunch was cooked and served seamlessly. Their contribution exemplified the high standards of degree-level training and expert mentorship that define the University of West London’s approach to nurturing the next generation of luxury hospitality professionals, who are set to join the top tier of 5-star hotels in London and beyond!
Mattia Ricci said
“The menu was ambitious and well executed. World-class facilities in learning environments like this are essential; they provide young chefs with real exposure to the standards and expectations of the industry and the luxury hospitality sector. I am looking forward to working more closely with the University of West London.”
Salvatore added
“From a front-of-house perspective, the service was exceptional. The students showed confidence, awareness and professionalism throughout, it’s exactly what the industry needs.”
Events such as this Chef’s Table are a cornerstone of The Chefs’ Forum’s ethos, creating meaningful connections between students and industry leaders while celebrating those who actively contribute to the sector’s growth. By bringing together established chefs, emerging talent and hospitality professionals for a shared, immersive dining experience, The Chefs’ Forum continues to bridge the gap between education and real-world practice.
Speaking after the event, attendees praised both the quality of the food and the calibre of service, noting the importance of such initiatives in encouraging collaboration between education and industry and nurturing future talent. This special lunch served as a reminder that hospitality, at its core, is built on relationships, shared knowledge and mutual support.
Santhosh Ravimony said
“You can teach skills, but passion is something you have to nurture. Today proved that with the right environment and leadership, these students can really excel, I would love to welcome such outstanding talent to Tower Hotel.”
Exose Grant concluded
“What stood out for me was the level of precision and care from the students. You can see the influence of strong mentorship and culinary excellence here, this is how we will build the next generation of chefs.”
As The Chefs’ Forum continues its programme of events, partnerships and educational initiatives throughout 2026, this Chef’s Table stands as a fitting tribute to our wonderful community of top chefs and the hospitality community that makes it all possible, an industry united by passion, generosity and a commitment to excellence.
Our next London Chefs’ Lunch is on the 1st June at Smith & Wollensky, to get yourself on the guestlist, email brogen@redcherry.uk.com
Photography by Carlos Farinha @carlosclickuk
Lee Kum Kee Inspires Culinary Excellence with 12-Chef Showcase at HRC 2026
Lee Kum Kee made a significant impact at the Hospitality, Restaurant and Catering Show 2026, delivering an exceptional three-day culinary showcase in partnership with The Chefs Forum at ExCeL London.
Hosted at stand S866, the programme brought together 12 leading chefs across three days of live demonstrations, each showcasing how Lee Kum Kee’s professional ingredient range delivers authentic flavour, operational efficiency and menu innovation in real kitchen environments. From care homes to steakhouses, private dining to hospital kitchens, the breadth of chefs and dishes reflected the true versatility of the range across the UK foodservice industry. Notably, for several of the chefs taking part, Lee Kum Kee needed no introduction as the products are a part of their everyday professional kitchen lives.
Day One: Bold Flavours and Creative Twists
The showcase opened with development chef Aaj Fernando, who presented a cohesive trio of Char Siu Honey BBQ Chicken, Mushroom Seasoned Egg Fried Rice and Chinese Spiced Salad, highlighting the sweet, smoky depth of Lee Kum Kee Char Siu Sauce and its rich caramelised finish.
Private chef Merrick Webber, known for his refined approach to seasonal British produce and bespoke dining experiences, followed with The Lee Kum Kee Oyster, demonstrating how Premium Oyster Sauce enhances natural umami while preserving the integrity of one of the most delicate ingredients in the kitchen.
Brazilian chef and Top Chef Brasil winner Luciana Berry brought creativity and comfort with her Beef Lasagne using wonton wrappers, a dish that went viral on Instagram in early 2026, combining classical technique with bold Asian flavour influences. “The consistency and quality of these products make them incredibly reliable in a professional kitchen environment. I loved the way my lasagne turned out, such a popular dish in Brazil, reimagined with an Asian twist, thanks to Lee Kum Kee.” she said.
Closing the day, sushi chef and founder of Roll with Keiko, Keiko Urakawa, delivered a refined Rice Paper Vegetable Roll, showcasing balance, freshness and clean flavour integration using oyster sauce, sesame oil and rice vinegar.
Day Two: Versatility Across Cuisines
Day two opened with Nedko Rusev, NHS Chef of the Year and Head Chef at Guys and St Thomas Hospital, who presented a Plant-Based Risotto with Tomato Pearls. His use of Lee Kum Kee Plum Sauce and Premium Mushroom Seasoning Powder demonstrated how plant-based dishes can achieve genuine balance and depth without compromise.
“What is impressive is how versatile the range is, allowing chefs to move across cuisines while maintaining authenticity,” he said.
Ioannis Grammenos, Executive Chef at Heliot Steak House, followed with Aussie Sirloin Steak paired with enoki and shimeji mushrooms, highlighting how Lee Kum Kee sauces elevate premium proteins without compromising the integrity of the main ingredient.
Longstanding Lee Kum Kee advocate and award-winning chef Hayden Groves presented Pork and Prawn Wontons with Spicy Mushroom Broth, demonstrating the remarkable depth of umami achievable with Premium Mushroom Seasoning Powder across a deceptively simple dish.
Stephen McClarty, Chef Patron at Gobsmack’d, closed day two with a Pan-Seared Seabass in Sichuan Broth. Working against the intensity of a bold broth base, Stephen showed how Lee Kum Kee’s Premium Mushroom Seasoning Powder builds umami depth in a way conventional seasoning cannot match, while keeping a delicate fish at the centre of the plate. A chef known for street food, this was a demonstration of a much wider range.
Day Three: Innovation and Modern Applications
The final day opened with Ilona Tomza, NACC Chef of the Year 2025 and Development Chef at Porthaven Care Homes, who presented a technically intricate Yuzu Chicken dish incorporating Chiu Chow Chilli Oil for layered heat and texture. Her demonstration challenged the perception of care catering and showed what is possible when the right ingredients are placed in the right hands. “Lee Kum Kee ingredients deliver real impact. They simplify processes while enhancing flavour, which is exactly what care home chefs need in busy service. They also allow us to keep up with the latest food trends and offer our residents new and exciting world flavours.”
Danny Burns, Head Chef at Lodge Catering, followed with a Char Siu Pork Burger, placing a distinctly Cantonese flavour confidently into a familiar Western format and demonstrating how naturally Lee Kum Kee products sit within a fusion context without losing their authenticity.
MasterChef: The Professionals finalist, Exose Grant, showcased his refined Emperor’s Sweet and Sour dish, using Plum Sauce to achieve a perfect balance of sweetness and acidity while putting his own bold creative stamp on a classic. For Exose, Lee Kum Kee provides the authentic foundation that gives a creative chef the confidence to reimagine a classic without losing its soul.
Closing the showcase, Timothy Dela Cruz, Head Chef at Smiths of Smithfield presented a Stir-Fry Aussie Rump of Lamb with Broccoli and Egg Noodles in Oyster Sauce and Chiu Chow Chilli Oil. His dish embodied bold, wok-fired cooking, with Lee Kum Kee sauces bringing depth, balance and a glossy finish that tied the elements together seamlessly.
A Standout Success for Foodservice Innovation
Throughout the showcase, chefs consistently praised the performance, reliability and versatility of Lee Kum Kee products in professional kitchens. The activation reinforced Lee Kum Kee’s position as a trusted partner to the UK foodservice industry, supporting chefs in delivering authentic, high-quality dishes with efficiency and consistency across every kitchen environment.
For more information about Lee Kum Kee’s professional range, visit https://www.LKKprofessional.com/
Chef of the Week Sponsored by Pure Ionic Water: Matt Mason, Executive Chef at Courtyard by Marriott Exeter
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?
12 months now, I’m just beginning…
Where did your passion for cooking come from and where did you learn your skills?
I’m a proud Devonian, I love where I live. My passion came from nature.
What do you enjoy most about being a chef?
It’s all I’ve ever known and, well… I’m too old to do anything else! There’s never a dull moment.
Name three ingredients you couldn’t cook without.
Salt, pepper and love.
Which piece of kitchen equipment couldn’t you live without?
Easy! Rational ovens – we have 7!
What food trends are you spotting at the moment?
I gave up trying to be trendy a long time ago – just good, honest, flavour-led food with a story behind it.
What do you think is a common mistake that lets chefs down?
Over-complicated dishes.
What is your favourite time of year for food?
Christmas, I love Christmas!
Which of your dishes are you most proud of?
I couldn’t name one, but I’m very proud to have supported local producers and suppliers for over 3 decades. I will have spent millions of pounds supporting the industry people and places I love.
How do you come up with new dishes?
Collaborating with colleagues or being inspired by other chefs
Who was your greatest influence?
Shaun Hill at Gidleigh Park or more recently Paul and Judy Parnell who owned Jack in the Green.
Tell us three chefs you admire.
Scott Paton, Paul Ainsworth and Clare Smyth.
What is your favourite cookbook?
Jack in the Green cookbook, of course.
Who do you think are the chefs to watch over the next few months?
Harrison Brockington at Gather Totnes, and some great new talent here at The View.
What’s been your favourite new restaurant opening of the last year?
Fowlescombe Farm, Elly Wentworth is an incredible role model and talent.
Finalists Announced for the Sixth Annual Student Pastry Chef of the Year
The sixth edition of the prestigious Student Pastry Chef of the Year competition is set to be a landmark event. Following a rigorous selection process that saw entries from across the UK, we are delighted to officially reveal a formidable all-female line-up for the 2026 grand final.
This year’s selection highlights the incredible calibre of female talent currently emerging from across the country. These eight students will go head-to-head on Tuesday 12th May 2026 at West London College, where they will look to join the elite ranks of past winners.
Each finalist will be tasked with preparing 7 identical plated choux desserts and a chocolate snack bar containing 2 distinct fillings. The challenge demands not only technical precision but also a high degree of creativity, storytelling, and flavour balance.
The 2026 Finalists:
- Abigail Caffrey – Halesowen College
- Aliyah Brown – Exeter College
- Amelia Wood – Exeter College
- Amy Clarke – Loughborough College
- Katie Burke – Exeter College
- Kayla Thomas – Coleg Cymoedd
- Mya Simmonds – Westminster Kingsway
- Summer Denning – Exeter College
Franciane Tartari – Joint Head Judge and International Pastry Consultant said:
“This year’s standard reflects more than talent – it shows a generation of chefs who are developing both technical precision and a strong sense of identity. An all-female final is a powerful reflection of how our industry is evolving.
These finalists have proven they can execute at a high level, but what will set them apart now is their ability to bring personality, clarity, and confidence to the plate.
My advice: trust your preparation but lead with who you are. Because in the end, we are not just judging dishes – we are recognising the chefs who will shape the future of our craft.”
Martin Chiffers – Joint Head Judge and International Pastry Consultant said:
“We’ve seen some incredible talent over the last six years, and this year is no different. This grand finale is a testament to the hard work these students and their lecturers have put in. We aren’t just looking for a good dessert; we’re looking for professional execution and innovation. I’m looking forward to seeing how they handle the pressure of the kitchen and, of course, tasting what I’m sure will be some incredible pastry work.”
Event Details
- Date: Tuesday 12th May 2026
- Location: West London College
Join Us!
Chefs are invited to attend the final to support the next generation of talent. To be added to the guest list, please email: brogen@redcherry.uk.com
