Pillars Restaurant Unveils its “Chef’s Table” at UWL to Celebrates its Christmas “Junior Chefs’ Academy” Graduation
The University of West London’s Pillars Restaurant has introduced an exciting new concept to its culinary offerings: the Chef’s Table, a theatre-style dining experience designed to bring guests closer than ever to the creativity and craftsmanship of UWL’s emerging culinary talent.
Debuting at the final graduation of the Junior Chefs’ Programme in 2025, the event welcomed distinguished guests, including representatives and sponsors, from the Savoy Educational Trust and Harrison’s Catering. With celebrated guest chef Dipna Anand accompanied by her father, Gulu. The launch marked an inspiring culmination of the students’ 10-week journey in culinary arts. Situated on an elevated balcony overlooking the bustling kitchen through a large rectangular window, the Chef’s Table offers diners an exciting, interactive experience with a touch of luxury hospitality. Guests can enjoy a seasonal tasting menu prepared by UWL students, while chefs introduce and complete elements of some dish tableside, creating an engaging, theatre-like display of culinary innovation.
Chef Michael Coaker, who leads the vision for the new concept, described the Chef’s Table as a transformative step for our culinary programmes:
“The Chef’s Table brings ‘food as a guest experience’ to life. It allows our students to challenge boundaries, learn from industry experts, and present their skills with confidence. It’s a milestone for the restaurant and a proud moment for our teaching team. We are pleased to see such an inspiring initiative come to fruition. The Chef’s Table offers students an invaluable practical learning platform that will support their future careers”.
The launch was enthusiastically received by guests, who praised the professionalism, creativity, and passion of the Junior Chef students.
Sponsors Geoffrey and Lorraine Harrison, Howard Field and Angela Maher from Savoy Educational Trust, Dipna Anand and her dad Gulu, and UWL team enjoying the new Chef’s Table experience.
Guest chef Dipna Anand and UWL alumna also contributed:
“Watching the students cook and serve was a delight. Their enthusiasm and skill were evident throughout the meal and the Chef’s Table provides them with an incredible opportunity to shine”.
With its official launch, the Pillars Chef’s Table will now become a signature feature of the UWL dining experience, further reinforcing the university’s reputation as a leader in hospitality and culinary education. Offering a seasonal tasting menu based on sustainability with an optional wine flight.
For more information and bookings contact: Pillars@uwl.ac.uk
The New Brigade: How Chefs Are Shaping the Future of Global Food Systems
Chefs from across the UK and beyond attended a significant online event last week, as the EAT – Lancet Commission and the Communities for Action (CfAs) revealed the latest ideas on how the world can move towards healthier, fairer, and more sustainable food systems. The webinar, which attracted hundreds of delegates, provided a rare behind-the-scenes look at the emerging 2025 EAT–Lancet Commission and made one thing very clear: chefs are not just participants in the food system, they are key to transforming it.
The session began with a reflection on an exceptional year of collaboration across the CfAs, which unite ten key groups shaping global food systems, including policymakers, farmers, scientists, retailers, healthcare professionals, and, importantly, chefs and food service leaders. According to the presentation, these groups have participated in 35 dialogues over the past year, involving more than 700 changemakers from 394 organisations across 95 countries, and have gathered over 150 Stories of Progress documenting real-world advances towards sustainable, healthy eating patterns.
Chefs were prominently featured in both the Stockholm Food Forum (SFF) and in the CfA discussions leading up to it. During the forum, 140 CfA members, including many from the chef and food service community, took to the stage to present early insights from their Action Briefs, participate in panel discussions, and reflect on how kitchen-level decisions can influence health, sustainability, and culture on a larger scale. Panels such as “From Recipe to Recovery: A Call to Action” and “Walking the Walk: Frontline Food System Heroes” highlighted chefs as thought leaders who can bridge the gap between global recommendations and real-world practice in restaurants, hotels, schools, and hospitals.
One of the most powerful messages from the session was the Commission’s vision statement: “Healthy food accessible to all: produced, processed, distributed and consumed fairly within planetary boundaries”
This simple yet powerful idea underpins the 2025 framework, which centre around three pillars: Healthy Diets, Food System Shares of Planetary Boundaries, and Social Foundations, all of which are directly relevant to chefs. The Commission’s dietary guidance and its updated Planetary Health Diet charts, presented during the session, emphasise how plant-forward, minimally processed ingredients can improve both human and planetary health without enforcing rigid or exclusionary eating patterns.
For chefs, the CfA analysis highlighted both the areas where the profession already has a strong influence and where further collaboration is necessary. The review of 15 Common Action Areas identified several points at which chefs can drive change: shifting social norms by promoting plant-forward dishes; reducing food waste through smarter preparation, menu design, and training; enhancing access to sustainable meals by demonstrating flavour-first approaches; and using purchasing power to support regenerative agriculture and ethical supply chains.
The influence mapping showed chefs have unique reach into both consumer behaviour and procurement decisions, two of the most powerful levers for food system change. What resonated strongly throughout the session was the emphasis on chefs as cultural leaders. The choices made at the pass, the stories told on menus, the ingredients championed in specials, and the young cooks trained in professional kitchens all help to shape public food culture. In a moment when evidence shows that better adherence to healthy, sustainable diets can reduce mortality risk substantially, chefs find themselves in a position not just to feed, but to educate, inspire and lead.
As the EAT – Lancet team outlined next steps, they emphasised the importance of ongoing collaboration across CfAs, preparing resources for implementation, and progressing towards the 2025 launch. It was clear that the culinary sector will play a vital role in shaping what comes next. Chefs were encouraged to stay engaged, share insights, and identify opportunities for cross-industry partnerships that can help overcome barriers to change.
For The Chefs’ Forum audience, the message is clear: the world looks to chefs not only for excellent food but also for leadership in creating a more sustainable future. With the 2025 EAT – Lancet Commission approaching, now is the crucial moment for chefs to step up, influence and shape the future of global food.
Chef of the Week: Malenda Mbonani, Head Chef at Humble Grape Battersea
How long have you worked at your current restaurant?
I am Head Chef at Humble Grape Battersea and have been in this role for 3 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from living with my grandma when I was a kid. She used to essentially cook the same thing every week, and I would try to reinvent how the food looked for myself and my cousins, to make it feel like a different dish.
What do you enjoy most about being a chef?
Having to translate vision into reality, not just for myself but for everyone else who tries my food. Having a thought, making it tangible, taste amazing and leave a lasting impression is the best feeling ever.
Name three ingredients you couldn’t cook without.
Onion, garlic and ginger.
Which piece of kitchen equipment couldn’t you live without?
You would think it would be a Thermomix but a Rational oven is incomparable to none.
What food trends are you spotting at the moment?
During this autumn period in seeing a lot of chefs do a lot of unbelievable things with beetroot. @julescooking and @chefjasonhaward are some of the few that are innovating simple ingredients into unbelievable dishes. I’ve decided to add a beetroot small plate as well that is delicious.
What do you think is a common mistake that lets chefs down?
Not having the mentality to take constructive criticism. Chefs nowadays believe that because of their ample amount of experience they cannot learn anything else, which is a big let down as you never stop learning in the kitchen.
What is your favourite time of year for food, and why?
I love summer. Especially the fruits that come with it; from berries to tomatoes, the list is endless. Fish like seabass, hake, sole and turbot bring a unique flavour profile to any dish. The vibrant colours give every dish an aesthetically pleasing look.
Which of your dishes are you most proud of?
I cannot choose one to be quite honest. I put my heart and soul into every dish I put out, whichever season, from small plate to dessert.
How do you come up with new dishes?
I have a very funny way of creating dishes. Most chefs choose a protein as a focal point, I on the other will hand choose a random element like a puree or even a vegetable or sauce. Then, I think about what I would enjoy that puree with, slowly compiling ingredient after ingredient until it resembles a dish. Most inspirations come from my experience in the kitchen or something I’ve tasted while out for lunch or dinner like South African dishes etc.
Who was your greatest influence?
My grandmother and mother were my biggest inspirations. My mother has been vegan for the past 20 plus years, yet she always prepares beef and chicken to perfection without ever trying the food. I can still taste all my grandmother’s food in my head to this day. That woman is talented.
Tell us three chefs you admire.
My former Sous Chef who is now the Exec Chef of Bazaar Meat in NYC will forever be my sensei. I still live by his teachings 7 years later. A very wise man and an absolutely amazing chef. Jules cooking always innovates cooking every single day. I love Jason Howard’s food as well. Elevating Caribbean food with modern techniques.
What is your favourite cookbook?
That must be Larousse Gastronomique. Maybe it is the French background training I have got but it has never let me down. I’ve started collecting the entire series since 2016. The Flavour Matrix will always be a favourite as well. It has helped me a lot throughout my career.
Who do you think are the chefs to watch over the next few months?
I love what the chefs are doing at Fallow and Andrew Sargent, Sous Chef at Per Se. Beth Adamson (The Borough Chef) makes really good vegetarian food.
What’s been your favourite new restaurant opening of the last year?
Tigermilk, a Latin American joint, has really good food. Soulful, made with love.
Student Pastry Chef of The Year 2026 is Open for Entries
Get ready to shine! The Chefs’ Forum is thrilled to announce that we are now accepting entries for the 6th annual Student Pastry of the Year competition. This competition highlights the best up-and-coming pastry talent in the UK while promoting the diverse career paths available in the industry.
Who Can Enter: Any student or apprentice in the UK currently studying a hospitality or catering course/apprenticeship.
Entry Requirements: Submit your application package, which must include:
- Your CV.
- Three photographs of your pastry work (desserts, cakes, or decorative pieces).
- A description (written or video format) explaining your reasons for entering.
Closing date for entries: Friday 6th February at 5pm.
Meet the judges:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Bobby Singer – Executive Pastry Chef at The Savoy Grill by Gordon Ramsay
- Michael D’Angelo – Chef Director at MDA Consultancy
- Franciane Tartari – Pastry Chef Consultant
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Rebecca Marshman – Group Head Pastry Chef at BaxterStorey
- Mohan Boddula – Freelance Pastry Chef
- Nelson Sa – Head Pastry Chef at Lilibet’s Mayfair
- Miranda Reci – Freelance Pastry Chef
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Judge on Bake Off: The Professionals & Chef Consultant at Blin Consulting
- Mauro Di Lieto – Product Development Director at The Gourmet Patisserie &Winner of Bake Off: The Professionals 2023
- Martin Chiffers – International Pastry Consultant
- Szilard Szentesi – Executive Pastry Chef at Mar Hall & Vice Chair of Association of Pastry Chefs
- Danny Lockwood – Group Head Pastry Chef at King Street Townhouse Hotel (THG Experience)
- Clanny Rodrigues – Head Pastry Chef at Sexy Fish Mayfair & Finalist of Bake Off: The Professionals 2020
Cornwall College stole the crown in this year’s competition, with two students on the finalist podium. However, it was student Phoebe Mortimer’s winning display that edged the win. In a closely contested finale, the judges were thoroughly impressed by her technically precise, beautifully presented, and highly artistic work, which included the unforgettable Tropical Arctic plated dessert and her two accompanying petit fours: the Lychee Lime Fizz and the Nutty-Nana.
Joint Head Judge Franciane Tartari said:
“The Chefs’ Forum Student Pastry Chef of the Year 2025 showcased an extraordinary level of talent, creativity and precision from our next generation of pastry chefs. Witnessing these young professionals rise to the challenge was nothing short of inspiring. Congratulations to Phoebe Mortimer from Cornwall College, her artistry, skill, kindness and composure truly set her apart as a deserving winner. The future of British pâtisserie is in brilliant hands.”
If you’d like to be in with the chance to join Phoebe in making Student Pastry Chef of The Year history, email alexandra@redcherry.uk.com to find out more!
Education Revolution: The Chefs’ Forum Academy’s Recipe for College Success
The Chefs’ Forum Academy is revolutionising catering education by forging a game-changing partnership between colleges and the professional world. This initiative goes far beyond the standard curriculum, offering students direct access to high-calibre chefs and industry experts for unrivalled enrichment.
Through advanced masterclasses covering everything from complex butchery and pastry to essential front-of-house skills like mixology, TCFA ensures that top chefs “continue to pass on their skills to the next generation,” as noted by Founder Catherine Farinha.
This mentorship is already paying off: South and City College Birmingham (SCCB), entering their second year as TCFA partners, has benefited from high-profile demos by chefs like Angelina Adamo (Chef Patron at tuttoAPPOSTO) and valuable site visits to establishments including Tattu, Albert Schloss, Compass, and Attic Brew Co.
Adam Porter, Head of Curriculum at South & City College Birmingham said:
“The Chefs’ Forum have had a massive impact on the development of our students technical and wider skills. The masterclasses, menu development days, business market challenges and trips and with you and your chefs have supported our students. The impact has been massive, where students have developed skills, attitudes and behaviours that are valued by employers and have seen an increase of higher grades achieved by a student in craft assessments.”
TCFA serves as the critical bridge, transforming local employer relationships into genuine job prospects, work experience, and part-time opportunities for students still in training. Students at West London College, who have had an academy for 7 years now, have benefited from building connections with establishments like Hilton Hotels and The RAF Club as a direct result of their TCFA involvement. In addition, students also benefit from working alongside top chefs at our annual lunches – gaining hands on experience.
Denise Charles, Head of Hospitality & Catering at West London College said: “It’s so great for our students to not only get access to kitchens like this but also to taste the food and ask questions. This is what our Chefs’ Forum Academy is all about.”
For colleges, this partnership offers a powerful competitive edge and a strong recruitment tool. This is amplified by the Hospitality Industry Taster Days, high-profile showcases aimed at students aged 14 to 16 from local feeder schools featuring Michelin-starred and MasterChef: The Professionals finalist chefs. These spectacular events raise the industry’s profile, driving course registrations and securing a robust future talent pipeline.
Ultimately, The Chefs’ Forum Academy is a system designed to secure the future of the industry by delivering the best training possible, creating a strong link between education and employment, and ensuring that the next generation is truly prepared for the challenges of a professional kitchen.
Hospitality Industry Taster Day at West London College:
If you’d like more information on how you can get involved with The Chefs’ Forum Academy, please contact our academy coordinator, Brogen: brogen@redcherry.uk.com.
Truffle Perfection: Gustarae Development Chef Leonardo Gualtieri Hosts Masterclass at West London College
The Chefs’ Forum Academy students at West London College were recently treated to a masterclass delivered by Leonardo Gualtieri, Development Chef at Gustarae. The session was another valuable opportunity to bridge the gap between education and industry, and for the next generation of culinary professionals to work alongside industry experts.
The focus of the masterclass was to complement their Level 2 Professional Cookery curriculum. The brief: a rice-based dish. Chef Gualtieri used this brief to deliver a cook-along of his dish – Truffle arancini and aioli.
Students benefit greatly from the support of industry partners like Gustarae. The company, driven by authentic Italian craft and culinary innovation, was able to bring professional-grade skills and techniques directly into the training kitchens. This ensures students gain skills, such as the advanced rice work demonstrated by the signature arancini, that will be invaluable to their careers.
The masterclass was attended by a group of 16 adult learners who are highly motivated to advance in the industry. The group is composed of students who are, for the most part, working in the hospitality sector and are attending the college’s twilight programme one day a week to achieve their qualification and progress their careers.
By leading the students through the preparation of a refined dish like the truffle arancini, Chef Gualtieri provided hands-on experience and demonstrated the high-level technical skills required in professional kitchens. The practical, industry-led format of the session ensured the students gained the essential knowledge needed to immediately apply their learning in their professional roles.
Denise Charles, Head of Curriculum – Service Industries at West London College said:
“Our partnership with The Chefs’ Forum Academy is vital. It brings the dynamic reality of the industry right into our college, giving all our students the essential, high-level, practical experience they need to succeed and accelerate their careers.”
Leonardo Gualtieri, Development Chef at Gustarae said:
“Working with The Chefs’ Forum Academy and these talented students is incredibly rewarding. It’s my chance to share real-world techniques and the passion behind professional cookery, ensuring they leave college ready to make an immediate, impactful difference in our industry.”
The French Embassy and Welsh Culinary Students Deliver Diplomatic Excellence at Cardiff Castle
The French Embassy proudly showcased Welsh culinary emerging talent this week, following a high-profile diplomatic dinner held at Cardiff Castle, organised by the French Ambassador to the UK in partnership with the French Embassy.
The exclusive Dîner au Château de Cardiff, held at Cardiff Castle on Wednesday, 26th November 2025, hosted 84 local VIP guests and marked a significant culinary exchange between French gastronomic leaders and Welsh student chef excellence.
From London to Cardiff: A Moving Diplomatic Brigade
The Ambassador’s culinary team completed preparation and menu development in London, before travelling to Cardiff on the morning of the dinner to finalise service at the iconic and historic castle venue.
Supporting the brigade during service was a hand-selected team of Welsh Culinary Arts students, drawn from Coleg Cymoedd and Cardiff & Vale College
The student chefs supported the Embassy kitchen from mid-afternoon until the end of service, assisting with final mise en place, VIP plating, pass coordination, and back-of-house service support under the senior diplomatic chefs.
The Chefs’ Forum played a key role in connecting the enquiry with its academic partners, helping Michael Coaker, Culinary Ambassador of the University of West London, and his colleague Gilles Quillot, Chef de Cuisine at The French Embassy, to coordinate Welsh student chefs and their lecturers for participation in this prestigious event.
Following last night’s service, the Ambassador’s Chef de Cuisine, Gilles, shared glowing praise for the Welsh culinary students in the brigade:
“A heartfelt thank you to the Welsh Culinary Arts students from both Coleg Cymoedd and Cardiff & Vale College for your enthusiasm, keen interest, and positive energy. It was an absolute pleasure to work with you. Your attention to detail was evident in all your work, and your pride in showcasing Welsh culinary skills was truly inspiring – I’m genuinely proud of what we accomplished; diolch yn fawr for your hard work and professionalism.”
His message reflected the spirit of the entire evening, defined by mutual respect, precision under pressure, and national pride.
The dinner itself was a study in contrast and craft; a refined, Welsh produce-led, four-course menu guided by French technique, with smoked and heritage ingredients, all nodding to Welsh identity and seasonal storytelling.
Beyond the prestige of the guest list, the evening gave students invaluable experience, including:
- High-volume VIP plating execution
- Exposure to diplomatic culinary standards
- Mentorship from senior French chefs
- Service delivery in an iconic heritage venue
- Representing Welsh culinary pride on an international stage
The Chefs’ Forum assured organisers that “the students from both colleges would be brilliant and capable, we have worked with both colleges on numerous occasions and the students are always a credit to their colleges,” and last night’s exemplary function execution and service proved that confidence was entirely well-placed.
Last evening’s diplomatic dinner at Cardiff Castle celebrated more than just gastronomy; it championed the next generation of Welsh chefs stepping confidently into elite hospitality environments.
A heartfelt diolch yn fawr to the student chefs, mentors, and Welsh colleges who made this collaboration such a resounding success.
Stay connected with The Chefs’ Forum for more coverage on chef development, industry collaboration, and championing the rising stars shaping UK hospitality.
Chef of the Week: Chris Chatfield, Chef Patron of Restaurant 1685 at Colcombe Castle Hotel, Devon
How long have you worked at your current restaurant?
4 months.
Where did your passion for cooking come from and where did you learn your skills?
My childhood. Cooking with my gran from an early age inspired me to cook!
What do you enjoy most about being a chef?
The creativity that working with the seasons brings, cooking the food that I enjoy eating and letting others be inspired by that.
Name three ingredients you couldn’t cook without.
Butter, salt and lemon juice.
Which piece of kitchen equipment couldn’t you live without?
Probably the Rational.
What food trends are you spotting at the moment?
I think simplicity and clean presentation.
What do you think is a common mistake that lets chefs down?
Following the trends because it’s what they see on Instagram. If you cook what you enjoy to eat, keep it simple and taste, taste, taste then I don’t think you can go wrong.
What is your favourite time of year for food, and why?
Probably spring but every season has its own highlights and special ingredients.
How do you come up with new dishes?
Experimenting with flavours.
Who was your greatest influence?
Probably my first head chef. I never planned to do more than pot wash while I was doing A-levels and he changed my view on that.
Tell us three chefs you admire.
Adam Handling, Jason Atherton, and Tommy Banks.
What is your favourite cookbook?
At the minute I’m enjoying reading ‘Why Waste’ by Adam Handling.
Who do you think are the chefs to watch over the next few months?
I think Gareth Ward will probably get his third star in the new year. He’s definitely one to watch with his unique style.
Orelle is Now 24 Stories
Orelle, the award-winning restaurant with breath-taking views of Birmingham, will be renamed as 24 Stories.
Birmingham’s popular skyline restaurant, Orelle, will be rebranded as 24 Stories. Perched on the 24th floor of 103 Colmore Row, the highest restaurant in the Midlands, offers unrivalled, panoramic views of the city and beyond, which can be enjoyed alongside carefully curated seasonal menus and elevated cocktails expertly crafted by some of Birmingham’s best mixologists.
24 Stories will become one of three restaurants operated by The Evolv Collection under the Stories brand, joining Manchester favourite 20 Stories and 14 Stories, the new name for 14 Hills London.
The 24 Stories team will continue to deliver the elevated experience that guests know and love. Chefs from 20 Stories and 14 Stories will work collaboratively to curate seasonal menus for the brand, while maintaining signature dishes that showcase local suppliers and draw inspiration from each restaurant’s unique location and heritage. This collaborative approach ensures that guests can enjoy both familiar favourites and exciting new culinary experiences that reflect Birmingham’s distinctive character.
Taking inspiration from Birmingham’s culinary history, a selection of new dishes will be added to the menu, including a Beef Croquette with hot sauce, inspired by The Bullring and the old HP Sauce factory, Day Boat Cod, paying tribute to Birmingham’s bustling fish market, and Saddleback Pork Cutlet, served with bacon cake and black pudding, paying tribute to traditional dishes from The Black Country.
Two desserts feature on the new menu. A Bournville Chocolate Fondant pays homage to the local birthplace of Cadbury’s chocolate and a new Sticky Toffee Pudding is served with custard, which will be poured tableside, in a nod to Digbeth’s historic Custard Factory.
The menu will still feature firm Orelle favourites including Tuna Tartare, Corn-fed chicken supreme and Porterhouse sharing steak.
Best enjoyed alongside the view from the city’s tallest bar and restaurant, the 24 Stories bar team will still be mixing signature cocktails, including the best-selling Rhubarb & Custard, which features WildJac Gin, sourced from The Wyre Forest and the Victoria Spritz, the team’s take on the classic Hugo spritz and named after the neighbouring Victoria Square.
Richard Chiswell, General Manager at 24 Stories, said: “Orelle has been a favourite dining destination for the people of Birmingham and beyond since opening and we want to reassure guests that the change in name to 24 Stories won’t affect the exemplary experience that they have every time they visit. In fact, there will be more reasons to visit with new dishes and drinks to try, without forgetting some of the old favourites. We can’t wait for everyone to experience it.”
Martin Williams, CEO at The Evolv Collection, said: “Orelle has been a cornerstone of The Evolv Collection’s success story, and we are confident that 24 Stories will continue to go from strength to strength. Creating the Stories brand is a really exciting evolution and part of our strategic vision for The Evolv Collection. By creating opportunities for all three Stories restaurants to work collaboratively, we are hoping to offer exciting new dining experiences that honour the past while embracing an ambitious future.”
The creation of the Stories collection will pave the way for new skyline locations to open across the UK, creating even more exceptional dining experiences accompanied by breath-taking views.
Photo credit: Daisy Denham
Chef of the Week: Neil Perkins, Executive Chef at Parkstone Yacht Club in Poole
How long have you worked at your current restaurant?
I have worked at the Parkstone Yacht Club for 7 years.
Where did your passion for cooking come from and where did you learn your skills?
I got a passion for cooking from my grandmother who was head cook at the BHS store in Cardiff in the sixties and early seventies. I learnt my skills from working at the Royal Gardens London and working for THF Hotels. I also went on the chef graduate scheme to France.
What do you enjoy most about being a chef?
The endless learning of new skills and techniques. Also, the camaraderie in the kitchen is always a great way to develop life skills.
Name three ingredients you couldn’t cook without.
My brown chicken stock, cream and butter.
Which piece of kitchen equipment couldn’t you live without?
My induction hobs.
What food trends are you spotting now?
The trend of French classical cuisine emerging once again, though in my mind it never went away.
What do you think is a common mistake that lets chefs down?
There are two mistakes: following the newest trend all the time instead of being true to yourself and cooking what you like to cook. Also, forgetting that this job is a lifetime of learning – it is like being at university every day. You never stop learning.
What is your favourite time of year for food, and why?
Autumn, I love cooking all the old winter classics.
Which of your dishes are you most proud of?
Our fish dishes are good and always very popular.
How do you come up with new dishes?
Reading the old classic cookbooks and trying to reinvent in a modern lighter way.
Who was your greatest influence?
My Father, he taught me that a great work ethic is what you need, not only to gain respect from your peers but from yourself.
Tell us three chefs you admire.
Gordon Ramsay, Nico Ladenis, and Paul Bocuse for his longevity – visiting his restaurant is on my bucket list.
What is your favourite cookbook?
My Gastronomy and Nico – both by Nico Ladenis.
Who do you think are the chefs to watch over the next few months?
Gordon Ramsay’s new openings in London at Bishopsgate. Also, any new French style openings.
What’s been your favourite new restaurant opening of the last year?
Number 13 in Poole.
