Kent’s Cave Hotel Fires-up for Chefs’ Forum Lunch

The Chefs’ Forum hosted an exclusive culinary event for Kent & Sussex on Monday, 16th September, at the prestigious Cave Hotel www.cavehotels.com in Faversham.

As the second event The Chefs’ Forum has held at this prestigious and exclusive venue, the highly-anticipated lunch brought together top chefs from the region and hospitality students for a collaborative dining experience, where emerging young talent worked alongside renowned professionals to deliver a gourmet meal.

A mini trade show showcased the very best of suppliers to the industry with Ritter Courivaud joining the party to supply top quality ingredients for the lunch including 90 hand-dived scallops from their Ritter Fresh division.  The good news for Kent chefs is that there is a new route going into Kent from the 27^th September 2024.

Other cheffy tools on display were the new Chef-X from SOS Catering Equipment, the thermal blender market disrupter from German manufacturer Heinzelmann and the brilliant new Robot Crème from Pastry Gelato Equipment with crumble and custard on tap, which proved a real hit with the students and other sponsors.

The Cave Hotel, a luxury venue, offered an atmospheric backdrop for the event. Known for its contemporary design, high-end amenities and stunning golf course. Their Firepit, is highly regarded for its flavours of world cuisine, blending the smoky barbeque aromas of the American west with the delicately spiced tastes of the Far East also focusing wherever possible on local, sustainable ingredients. Their second restaurant The Korean Cowgirl offers a unique blend of subtlety-spiced oriental cuisine and the big, brash smoke BBQs of the Texas Panhandle.

The Menu:

Starter – Patrick Hill, Thackeray’s
Ritter Fresh hand-dived scallop ceviche
Silverhand Estate Solaris 2022

Fish Course – Craig Edgell, Buoy & Oyster 
Fruits de Mer crab doughnut
Silverhand Estate Chardonnay 2022

Main Course – John Bingley and Andy Holden, The Cave Hotel
Tom Hixson Texas smoked USDA brisket, miso chilli cheese
sweet potato and fire roasted leeks
Château De Berne La Grande Cuvee 2017

Dessert – Ollie Eisenhardt, Silverhand Estate
Foodari Kentish strawberries with chamomile and vanilla
Silverhand Estate Silver Reign Rose

Group Executive chefs John Bingley and Executive chef Andy Holden prepared the main course, showcasing their signature style with innovative barbeque techniques. The Cave Hotel’s focus on refined hospitality made it an ideal partner for The Chefs’ Forum event, both when it first opened nearly five years ago and again yesterday, furthering its reputation as a hub for exceptional food and service in the region.

The lunch featured a carefully curated four-course menu, with each course crafted by an acclaimed chef. The starter was prepared by Patrick Hill, Head Chef at Thackeray’s in Tunbridge Wells. Hill, a Michelin-trained chef with years of experience in some of the UK’s most renowned kitchens, is known for his precision and passion for French cuisine. His dishes combine modern British flavours with classical French techniques, and his contributions to Thackeray’s have helped maintain its reputation as a culinary institution.

The stunning fish course of a ‘Crab Doughnut’ was created by Craig Edgell of Buoy & Oyster in Margate. Edgell’s coastal restaurant is celebrated for its fresh, sustainably sourced seafood, and he brings a deep knowledge of the local waters to his cooking. Buoy & Oyster has won multiple awards for its dedication to high-quality seafood, and Edgell’s fish course is expected to highlight the best of Kent’s maritime offerings.

The main course was the creation of The Cave Hotel’s resident chefs, John Bingley and Andy Holden, with the help of their dedicated ‘Pitmaster’ Andy Gainey.

Andy Gainey said

“We are cooking close to 1 tonne of beef brisket per week, so we’re delighted to be showcasing one of our signature cooks today.  We cook over Big K charcoal and and its great to have them here at the event today.  I was also very happy to see the level of interest in our purpose-built grills that get fired-up at 3am each morning to be ready for service.”

It was Big K’s first official appearance at a Chefs’ Forum Lunch and how better to showcase the excellent restaurant grade charcoal and wood chips, then in a purpose-built firepit to compliment the low and slow smoking process that goes on around the clock at Cave Hotel.

Andy Bingley and John Holden bring a wealth of experience to the table, having developed their skills in prestigious kitchens across the UK and at sea, before joining forces at The Cave. Known for their bold flavours and commitment to seasonal ingredients, John Bingley and Andy Holden presented a dish that captured the essence of their smoked techniques.

John Bingley said

“I have never seen the kitchen with more chefs in it than today, with the three guest chefs and the students from North Kent College.  It was so wonderful to see the passion and drive of the students and show them our operation here at Cave Hotel.  I am very grateful to the sponsors who donated produce and to all the chefs and hospitality professionals who came to support the event.  There was a really nice atmosphere and it was so wonderful to catch-up with friends old and new.”

Dessert will be crafted by Ollie Eisenhardt of Silverhand Estate, an up-and-coming chef who has been making waves with his inventive take on traditional pastry techniques. Eisenhardt’s desserts are known for their artistry and balance, blending sweetness with a depth of flavour that leaves a lasting impression.

The event not only highlighted the skills of these renowned chefs, but also served as an important educational platform for the next generation of culinary professionals. Students from North Kent College had the opportunity to work alongside the chefs, gaining invaluable hands-on experience in a professional kitchen environment. The Chefs’ Forum is committed to fostering talent and providing young chefs with the skills and industry connections they need to thrive.

The lunch began with a 12pm drinks reception, followed by the four-course meal. The Chefs’ Forum has long been a champion of collaboration and education within the culinary world, and this Kent & Sussex was an unforgettable celebration of local talent, innovation, and the future of British cuisine.

Our Chefs’ Lunches are free to attend for senior chefs and hospitality professionals and kindly sponsored by our sponsors, in this case MCS Technical Products, Wedgwood, SOS Catering Equipment, Tom Hixson, Chef Works, Saucery. MDCV UK, Tokyo College of Sushi & Washoku, Big K, Fruits de Mer, Foodari, Pastry Gelato Equipment, Ritter Fresh and Ritter Courivaud.

Any of our industry family interested in attending future lunches should contact brogen@redcherry.uk.com

Photography & film by Carlos Farinha

BelOrta Looking to Shine at FPC Awards

BelOrta will create a memorable experience at the FPC Fresh Awards 2024 with an exclusive canapé menu crafted by Exose Grant, a finalist from MasterChef: The Professionals in 2019. Known for his innovative approach to cooking, Grant has designed a menu that highlights BelOrta’s premium produce with creative, flavorful dishes. Guests will enjoy Ruby Red Tomato Bruschetta, BelOrta Baba Ganoush with Crispy Tortilla, Roast BelOrta Bell Pepper & Goats Cheese Crostini, and a refreshing BelOrta Strawberry Sorbet, all showcasing the versatility and quality of BelOrta’s fresh offerings.

The FPC Fresh Awards, which will take place on 27th September at JW Marriott Grosvenor House, is one of the UK’s most prestigious events celebrating excellence in the fresh produce sector. It draws over 700 professionals from the fruit, vegetable, and flower supply chains, offering a platform to highlight sustainability, innovation, and best practices across the industry.

BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables and will use this opportunity to highlight the vibrancy and quality of their produce through these expertly crafted canapés. The combination of BelOrta’s fresh ingredients and Exose Grant’s culinary expertise promises a standout showcase at the event.

Exose Grant, renowned for his time on MasterChef and his ability to turn simple ingredients into gourmet experiences, will elevate BelOrta’s fresh produce to new heights. His involvement adds an exciting culinary touch, and the selection of canapés is designed to represent the best of what BelOrta’s seasonal produce can offer.

The FPC Fresh Awards not only celebrate the best in the fresh produce industry but also provide an opportunity for BelOrta to showcase the true potential of their products. This collaboration with Exose Grant is set to create an unforgettable experience for guests and further solidify BelOrta’s reputation for excellence in the industry.

Chef of the Week: Fei Wong – Dim Sum Head Chef at Yauatcha in London

How long have you worked at your current restaurant?
I have worked at Tao Group (Yauatcha and Hakkasan) since September 2015, moving around different branches here in London.

Where did your passion for cooking come from and where did you learn your skills?
My passion in cooking was influenced by my late grandma, she had a very good reputation for her own home cooking (Malaysian style Chinese food) restaurant back home. I learnt my cooking and dim sum skills from the masters in Malaysia. This is where I learned the modern and traditional skills from the great masters to get my base solid.

What do you enjoy most about being a chef?
Learning about different food cultures and different ingredients and having a chance to work with the best chefs around the world.

Name three ingredients you couldn’t cook without.
Salt, garlic and ginger.

Which piece of kitchen equipment couldn’t you live without?
Wok and rolling pin.

What food trends are you spotting at the moment?
Vegan and Indian.

What do you think is a common mistake that lets chefs down?
Basic mistakes like hygiene issue, and inconsistent skills which causes wastage.

What is your favourite time of year for food, and why?
Chinese New Year, because we can reunite with the people we love and toss the yee shang (Chinese raw fish salad). A lot of CNY pastries only appear during CNY.

Which of your dishes are you most proud of?
Mooncakes, from developing and sourcing ingredients and teaching the people about mooncake festival.

How do you come up with new dishes?
Get some inspiration by exploring different cuisines and different restaurants. Then, combine this with my skills and culture.

Who was your greatest influence?
My late Grandma, without her I wouldn’t be wearing a white jacket.

Tell us three chefs you admire

• Daren Liew
• Jolan Thiry
• Mandy Goh

What is your favourite cookbook?

• A day at El Bulli
• Hong Kong food diary (香港谈时录)

Who do you think are the chefs to watch over the next few months?
Chef Daren Liew, his new restaurant is very contemporary Malaysian Cuisine in London.

What’s been your favourite new restaurant opening of the last year?
Nanyang Blossom by Chef Daren Liew in Knightsbridge.

www.taogroup.com/venues/yauatcha/

No. 25 Restaurant & Bar Brings Modern Indian Flavours to Bromsgrove’s High Street

Bromsgrove’s dining scene has welcomed a new addition with the opening of No. 25, a vibrant neighbourhood restaurant and bar located on the High Street. No. 25, which opened  on September 4th, promises an exceptional dining experience that combines the rich heritage of Indian flavours with modern culinary techniques.

No. 25’s menu will feature an exciting array of dishes that embrace the rich and diverse flavours of India, all presented with a contemporary twist. Guests can look forward to an enticing selection of signature creations, such as the succulent tandoor-cooked corn-fed chicken breast, which is sure to delight.

For vegetarians, the mille-feuille of paneer offers a delicate, layered take on a classic ingredient, while the Nizami Gosht Dum Biryani delivers a fragrant, slow-cooked masterpiece, packed with aromatic spices. In addition to these standout dishes, the menu will offer a variety of expertly crafted curries, including Chicken Chettinad, Prawn Kadha, and Lamb Tellicherry Pepper, each bursting with authentic spices. Complementing the main courses, guests can also enjoy a range of bar snacks, perfect for sharing and enjoying alongside a carefully curated cocktail and drinks menu.

Celebrating and showcasing a unique approach to Indian food, Chef/Patron Sudha Saha’s passion to share a fresh perspective on the cuisine stems from his love for authentic flavours and innovative cooking techniques.

With a culinary career in Indian food spanning over three decades, his cuisine seeks to break down conventional barriers, inspiring and educating people about Indian cuisine. The result is a culinary experience that is a world away from Birmingham’s renowned baltis.

Sudha Saha, Head Chef of No. 25, said: “Crafted and brought to life by our team of industry experts, No. 25 is designed to offer an unforgettable dining experience where innovative Indian cuisine is paired with a warm, inviting, and captivating atmosphere. Our vision is to create a space where guests feel at home while enjoying a menu that reflects both tradition and modernity.”

“Each dish is a careful blend of bold flavours and refined techniques, using only the finest ingredients. We take great care in sourcing our produce, selecting each ingredient based on the season to ensure peak freshness and quality. Our kitchen, led by skilled chefs, takes pride in presenting dishes that are not only technically accomplished but also artistically plated, balancing vibrant flavours with delicate textures to create a memorable meal for every guest.”

He continued “Whether you are joining us for a casual meal, a celebratory dinner, or a special occasion, we strive to make every visit a unique experience. From the moment you step through our doors, you’ll be greeted by our attentive staff and welcomed into a beautifully designed space that reflects the charm of our historic building. At No. 25, we aim to create more than just a meal – we offer an experience that lingers long after your last bite. We look forward to welcoming you and sharing this exciting new chapter, celebrating the richness of Indian cuisine with a contemporary twist.”

Owner, Amritjot Nannar, said: “As a long-time resident of Bromsgrove for the past 20 years, I’ve always appreciated what a great town it is to live in, though it has historically lacked a variety of high-quality dining options. With the opening of No. 25, that’s about to change. This new restaurant gives Sudha the opportunity to showcase not only his incredible culinary skills but also his passion and vision for modern Indian cuisine. The kitchen is filled with talented chefs, each bringing their own expertise and dedication to create a diverse and exciting menu.”

Housed in a beautifully restored listed building, No. 25 offers an inviting atmosphere, with ongoing efforts to revive and transform the space, blending historic charm with modern touches. The restaurant also features a great bar for guests to enjoy, offering a perfect spot for drinks before or after a meal. Whether you’re planning a private event or a large gathering, we also offer private hire options and can accommodate large bookings, making No. 25 an ideal venue for any occasion.

No. 25 promises a dining experience that skillfully blends tradition and innovation, making it a standout destination on Bromsgrove’s culinary map. Bookings can be made at https://no25restaurantandbar.com

Healthcare Catering Live 2024: Experts Call for Innovation and Sustainability in Hospital Food

Leading voices in healthcare catering gathered at the National Conference Centre today for Healthcare Catering Live 2024 (#HCL24), where industry experts discussed the future of hospital food, patient nutrition, and sustainability in healthcare settings.

Philip Shelley, National Healthcare Food and Drink Lead for NHS England, opened the event with a call to action. “The quality of food in healthcare settings is directly linked to patient recovery and staff well-being. We are at a crucial point where innovation, sustainability, and collaboration are key to transforming the future of hospital catering. This event brings together the best minds to drive that change.”

The event, organised by Knowlex Knowledge Exchange, featured a series of sessions addressing the critical role that catering plays in patient recovery and the growing demand for eco-friendly practices in healthcare nutrition. Attendees included catering professionals, dieticians, and healthcare managers, all focused on improving the quality and sustainability of food in hospitals.

In her opening address, Katherine Crossfield, a leading dietitian, emphasised the importance of collaboration between healthcare staff and catering teams. “A strong relationship between dieticians and catering staff is essential to ensure patients receive the nutrition they need. Properly designed meals can significantly impact recovery rates,” she said.

One of the most anticipated sessions was Niamh Condon’s presentation on cooking for patients with dysphagia, a condition that makes swallowing difficult. “When it comes to healthcare, food is medicine. For patients with dysphagia, it’s crucial to provide nutritious, modified meals that are also enjoyable to eat. Our aim is to empower catering teams with the skills to create meals that improve both health and morale,” Wilkie explained.

Another highlight came from Lee Clark, a food services expert, who tackled the issue of food waste in hospitals. “It’s shocking how much food we lose in healthcare settings, and this isn’t just about cost; it’s about patient well-being. We need to rethink how we approach meal delivery, making sure we prioritise what matters most to the patient,” Clark said, sparking discussions among attendees about innovative ways to reduce waste and improve food quality.

Sustainability was a key theme of the day, with Idrees Anwar, a dietitian with NHS England, leading a session on driving change in healthcare nutrition. “Our goal is to make healthcare food both nutritious and sustainable. It’s not just about feeding patients today, but about ensuring that future generations have a healthier, more sustainable food system. The NHS is committed to reducing its environmental footprint, and catering plays a huge role in that mission,” Anwar noted.

The importance of gut health also took centre stage, with Alana Macfarlane, founder of The Gut Stuff, presenting on how diet can improve overall well-being. “Your gut is your body’s engine. The foods we serve in hospitals have the power to support gut health, which in turn boosts recovery and long-term health outcomes,” she said, encouraging hospitals to integrate more gut-friendly options into their meal plans.

Attendees also had the chance to participate in a networking and tasting session, where the latest innovations in healthcare catering were showcased. Josh Banner, Head of Food Services at Wye Valley Trust, shared his thoughts: “This is a fantastic opportunity for healthcare professionals to exchange ideas and get hands-on experience with the latest trends in hospital food. We all leave here inspired to make real, impactful changes.”

As the day concluded, Tim Radcliffe, Net Zero Food Programme Manager for NHS England, summed up the event’s significance: “Today’s discussions were just the beginning. The future of healthcare catering depends on our ability to innovate, collaborate, and implement sustainable practices. We have the tools and the knowledge—now it’s time to act.”

With sustainability and patient-centred care firmly on the agenda, Healthcare Catering Live 2024 marked a pivotal moment in reshaping how hospitals approach nutrition and meal services.

Hippodrome Masterclass by Aussie Beef & Lamb

Another masterclass by the Aussie Meat Academy at Heliot Steak House in London’s iconic Hippodrome Casino was a great success.

Organised by The Chefs’ Forum the event invited top chefs, butchers, BBQ experts and food enthusiasts to see for themselves the quality of Australian beef and cutting-edge butchery techniques.

Emma Boughen, Meat and Livestock Australia Business Development Manager UK, gave a presentation on the provenance and high-welfare production methods of Australian beef and lamb, she said

“We were really proud to share the story of Australian beef and lamb and bring together some of the leading chefs and retailers in the UK over a delicious lunch cooked by Aaj, Ioannis and the students.  Dan showed us how to expertly-prepare grain fed cuts and how the Australian red meat production system can guarantee excellent quality and consistency in product at every stage of the supply chain. This is clearly evident in the standard of delightful lamb chops and delicious steaks showcased in the outstanding dishes we enjoyed today.”

The day began with a wine reception from the renowned Brown Brothers winery, giving guests a taste of Australia’s rich wine heritage.

The event then shifted focus to a live butchery demonstration by Dan Espley, the Master Butcher from Provenance Butchers. Espley walked enthralled guests through the process of breaking down a grain-fed whole rump, explaining the different quality scores of each cut.

Dan said

“I love this event, it is curing my homesickness after having been here for 12 years.  It’s nice to hear so many familiar Aussie accents and it was excellent to introduce the UK chefs and butchers to our famous Aussie D-Cut of Aberdeen Black rump.  Today I showcased how to achieve the picanha cut that we’ve borrowed from Brazil, the rump centre and the rump middle.  The chefs then created a brilliant lunch for all of our guests – It really has been a great day and very much enjoyed my demo!”

Dan also demonstrated the art of transforming a Wagyu featherblade into flat iron steaks, one of the most tender and sought-after cuts of beef.

Lunch followed, showcasing the talents of two distinguished London-based chefs. Ioannis Grammenos, Executive Chef of Heliot Steak House (also an ‘Aussie Beef Mate’), and Aaj Fernando, Executive Chef at Shoreditch House (also an ‘Aussie Lambassador’), worked together to create an unforgettable dining experience.

Students from The Chefs’ Forum Academy at West London College ably assisted with cooking the lunch and really enjoyed working with such esteemed chefs – This really was excellent work experience for them.

Grammenos, known for his expertise with premium beef, and Fernando, celebrated for his sustainable and inventive use of meat cuts, prepared dishes that emphasised the versatility of both loin and secondary cuts. Their culinary skills highlighted how these less traditional cuts can elevate a menu while maximising profitability for restaurants.

Grammenos and Fernando are both influential figures in London’s culinary scene. Grammenos brings years of expertise in steakhouse cuisine, focusing on sourcing high-quality meat, while Fernando is recognised for his creative, sustainable approach to cooking. Together, they offered a masterclass in how to balance creativity, quality, and profitability in modern dining.

The Aussie Meat Academy masterclass series not only celebrates Australia’s premium beef but also encourages professional chefs and butchers to use innovation use every part of the animal. They underscore the growing trend of sustainable, nose-to-tail dining in high-end restaurants, with both chefs and butchers finding new ways to maximise flavour and minimise waste. The event received glowing reviews for its practical demonstrations, high-calibre food, and the opportunity to learn from some of the industry’s leading experts.

Thank you to First Choice Produce for supplying the fresh produce.

For more information on the supply of top-quality Australian Beef & Lamb, please contact eboughen@mla.com.au

S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION 2024-25 UNVEILS THE GLOBAL JURY

Meet the prestigious line-up of international chefs who will crown the best young chef in the world in Milan next year.

LONDON, 23rd August 2024 – S.Pellegrino Young Chef Academy is proud to announce the Global Jury who will be judging the Grand Finale of the S.Pellegrino Young Chef Academy Competition 2024-25. Seven of the most influential names in global gastronomy will be tasked with crowning the world’s most talented young chef. They will evaluate their signature dishes according to three golden rules; selecting the young chef who displays the strongest technical skills, genuine creativity and an exceptional personal belief about gastronomy.

For the sixth edition of the initiative, the jury of world-renowned chefs is composed of:

1. Jeremy Chan, the chef and co-founder of Ikoyi, London, which he opened in 2017 with his childhood friend and now business partner, Iré Hassan-Odukale. Today, Chan is at the forefront of the gastronomic landscape, blending his dishes with spice, flavour and personal experiences. Ikoyi has been awarded two Michelin stars and is ranked No.42 on The World’s 50 Best Restaurants List. Audacity is his key word in the kitchen. And he reminds young chefs: “Don’t follow a known path but take care of every single ingredient, every single detail, making every dish unique.”
2. Christophe Bacquié, Meilleur Ouvrier de France and chief owner of two-Michelin-starred La Table des Amis, which he opened in Provence in 2023, realising his dream of offering an intimate and friendly culinary experience. Passing on the art of cooking to others, and mentoring young people and seeing them outdo themselves is what he enjoys most about running a kitchen. “To dare is to persevere: to dare is to create” is his personal approach and his invite for future generations of chefs.
3. Antonia Klugmann is chef and owner of one-Michelin-starred L’Argine a Vencò, located in Dolegna del Collio, a village near the Slovenian border in Italy. Her cuisine is seasonal with typical ingredients representative of the rich biodiversity of the Friuli-Venezia Giulia region. Klugmann is not only a chef and entrepreneur, but also a real mentor to her brigade: “What I always say to my team who work with me, is to question their choices. Time passes quickly, in the kitchen even more so. It is very important to constantly ask yourself if you have taken the correct path so as not to find yourself 15 years later, older and unhappy.”
4. Mitsuharu ‘Micha’ Tsumura is a Peruvian chef of Japanese descent. His most personal project is Maido restaurant, in Lima, which has been open for 15 years. Maido has been recognized nationally as the Best Restaurant in Peru for five years in a row, and is currently ranked number one on the Latin America’s 50 Best Restaurants list (a position it also held from 2017 to 2019) and fifth on The World’s 50 Best Restaurants list. Tsumura also runs Tori, in Lima, a roast chicken-focused restaurant, Mai Mai in Panama, and Karai by Mitsuharu in Chile. He was a local mentor in 2022-23 and a Local Juror and Grand Finale mentor at the inaugural Competition in 2015. His advice to young talents is to keep an open mind, and explore life-long learning: “you will soon realize that everything in life is not a 100-metre sprint, but rather the longest marathon ever with many ups and downs. Be patient, learn from your mistakes.”
5. Niki Nakayama is an American chef and the owner of two-Michelin-starred n/naka restaurant in Los Angeles, specialising in modern Japanese kaiseki cuisine. For Nakayama, the kaiseki philosophy allows her to show a deep appreciation for the beauty of nature, with the purpose of “highlighting natural flavours, presenting them in their purest way, without over-complication, and serving them how they were meant to be in their peak season.” Her advice for aspiring young chefs is that every chef has something to contribute, so being open to learning from every one of them is the best way to find inspiration.
6. Elena Reyegadas stands as a pivotal figure in contemporary Mexican culture. She is the chef and owner of Rosetta, a Michelin-starred restaurant consistently featured on The World’s 50 Best Restaurants and Latin America’s 50 Best Restaurants lists. She also owns Panadería Rosetta, where she explores the art of breadmaking, alongside other notable gastronomic ventures. Her commitment extends beyond the kitchen: in 2022, she founded the Elena Reygadas Scholarship, aimed at supporting young culinary students, promoting equal opportunities, and fostering women’s leadership in the culinary field. To young minds she says: “Follow your instincts. Be passionate. Stay curious. Learn from tradition.”
7. Julien Royer is the chef-owner of Odette, a three Michelin-starred modern French restaurant in the National Gallery Singapore. The name Odette is a tribute to Royer’s grandmother, who has been one of his greatest influences in life and in the kitchen. To young talents he says, “The people you meet along the way are vital to your growth. Never stop learning from your peers, partners, suppliers, collaborators and fellow creators. It’s important to constantly expand your worldview and open yourself up to other perspectives. Creating an experience is a collective effort, and a great chef is only as great as the team that supports and believes in him or her, working together in harmony.”

At this point in the Competition, the best young chefs from around the world, selected by ALMA, are ready to compete during the Regional Finals phase, with the UK regional final taking place at Le Cordon Bleu in London on Wednesday 25th September. Regional Finals are a huge opportunity for exposure as the chefs will present their signature dishes to a local jury of renowned chefs, in charge of selecting the regional winners of the S.Pellegrino Young Chef Award and of the three additional awards, the S.Pellegrino Social Responsibility Award, the Acqua Panna Connection in Gastronomy Award and the Fine Dining Lovers Food for Thought Award. The panel for the UK regional final is made up of Adam Smith, Lorna McNee, Nokx Majozi and Santiago Lastra. The regional winner of the Young Chef award will go on to compete for the global title at the Grand Finale in 2025, demonstrating their skills in preparing their signature dishes before the Global Jury.

To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com

Yautcha Goes Full Moon!

Yautcha has launched three new mooncake flavours in celebration of the Mid-Autumn Festival: Snowskin Earl Grey, Snowskin Musang King Durian, and Baked Egg Custard.

Known for blending tradition with modern culinary innovation, Yautcha’s latest creations offer a fresh twist on this classic Chinese delicacy.

“Mooncakes are very popular at this time of year, and our new flavors are bold and delicious. We’re very excited to see how our customers enjoy them,” said pastry chef, Fei Wong.

Fei kindly sent a beautiful gift box of her delicious mooncakes to Chefs’ Forum Founder and CEO, Catherine Farinha and it was all she could do to protect them long enough from the curious children for Carlos to take pictures of this beautiful gesture.

Catherine said

“I was delighted to receive this beautiful gift from Chef Fei. The opulent jade and black, beautifully-designed tubular gift box arrived in plain packaging and the un-boxing was very exciting, with three circular tiers, each showcasing a trio of feather-light, golden moon cakes in each of the three delicious flavours– We almost didn’t want to cut them for the shots to reveal the delicious fillings.  I have sampled mooncakes many times before, but none as decadent, light and delicious as these.  I would like to take this opportunity to wish all of my Chinese friends and colleagues a Happy Mid-Autumn Festival.”

Mooncakes are regarded as a delicacy in China and are offered between friends and family gatherings while celebrating one the Mid-Autumn Festival, widely regarded as one of the four most important Chinese festivals.

The Mid-Autumn Festival, symbolising reunion and prosperity. Families and friends exchange these treats as gifts, celebrating together under the full moon. Yautcha’s new flavours bring a modern twist to this tradition, offering a variety of tastes to suit different preferences.

The Snowskin Earl Grey mooncake infuses floral tea flavours into the soft, chilled snowskin, while the Snowskin Musang King Durian mooncake offers a bold and creamy taste of the prized Southeast Asian fruit. For those who prefer a more traditional option, the Baked Egg Custard mooncake delivers a classic, rich filling wrapped in a golden pastry crust.

Yautcha’s new mooncake lineup reflects the fusion of traditional Chinese cuisine and modern innovation, perfect for those looking to celebrate the festival with a unique twist.

Yautcha will be selling mooncakes until the 22^nd September and they are available to pick up in store at London’s Soho or City branch and available to order online here: https://yauatcha.slerp.com/order

Chef of the Week: Daren Liew, Chef Patron at Nanyang Blossom in Knightsbridge, London

How long have you worked at your current restaurant?
I have recently opened a new restaurant in Knightsbridge near Harrods. It is called Nanyang Blossom and I am chef patron. We opened in early May 2024.

Where did your passion for cooking come from and where did you learn your skills?
My passion came from my family. Notably, my dad who is a master of Cantonese BBQ. From childhood, I was always helping my dad and I learned a lot of tips in Cantonese BBQ from him.

What do you enjoy most about being a chef?
Travelling, meeting chefs and exchanging ideas. I love all cooking elements. I always make time to attend culinary competitions to widen my knowledge and skills on new technique. I also get to meet young chefs and let the things roll.

Name three ingredients you couldn’t cook without.

• Freshly made stock – that’s the soul of cooking.
• Vegetable roots – to get umami into dishes.
• Rice – is the main character of my culture.

Which pieces of kitchen equipment couldn’t you live without?

• High pressure Turbo Cantonese Wok
• Traditional BBQ ovens (like a modern Josper oven)
• Spoon – this is my go-to, for testing sauces or soup before I serve to a guest.

What food trends are you spotting at the moment?
The trend at the moment is reasonable food that is quick and easy, with quality ingredients.

What do you think is a common mistake that lets chefs down?
The shortage of chefs in the whole industry.

What is your favourite time of year for food, and why?
From winter to spring, I love to do preserved meats and smoking ducks for Cantonese cooking. This is the best time of the year to make these delicacies in my cultures.

Which of your dishes are you most proud of?
Cantonese roast duck and Cantonese BBQ char siu pork belly.

How do you come up with new dishes?
Through my travel and visiting new restaurants, also reading cooking magazines.

Who was your greatest influence? 

There is a lot on my list. To name a few:

• My ex-Mandarin Oriental executive Chinese chef Bong Jun Choi. He motivated me, encouraged me and fully supported me in all areas of cooking journey.
• My dad. He passed all his knowledge to me throughout my childhood, that’s the old classic method that I still treasure now.
• Mr Collin Teng. The Singaporean owner of a catering company. His no give up spirit and passion for hospitality is the main thing I really admire to this day. He is the best at controlling cost, calculation of the flow of the business, that’s what makes him so successful.

Tell us three chefs you admire.

• Chef Joel Robuchon – I really admire his passion and the consistency of cooking on his restaurant. The precision of all cooking presented is world class standard.
• Chef Sam Leong- his creativeness brings Chinese cooking to another level. He combines the cuisine using Western ingredients and Asian ingredients together.
• Chef Nobu Matsuhisa – His clean flavour whilst cooking has inspired me to respect the ingredients. His execution on every plate is super magnificent.

What is your favourite cookbook?
All cookbooks related to cooking techniques and about international cuisine. I love to read the Cuisine and wine magazines.

Who do you think are the chefs to watch over the next few months?
I am not sure, but I respect every individual chef because everyone has their uniqueness and history.

What’s been your favourite new restaurant opening of the last year?
Restaurant AO by Daniel Rogan. 

www.nanyangblossom.co.uk

Talking Sustainability for PhD Research Purposes

Chefs from across the country gathered at Pillars Restaurant, University of West London on Monday for an intensive workshop aimed at transforming the Hospitality and Food Service Sector through sustainability. The workshop, entitled “Crafting Sustainable Menus for a Better Future,” was designed to equip chefs with the knowledge and tools needed to reduce greenhouse gas emissions (GHGE) and food waste in their establishments. This collaboration between two universities and The Chefs’ Forum also signals the opportunity for researchers to work with the catering sector and support the food system transition.

The purpose of the workshop was to harvest industry insight for PhD Researcher, Andrea Zick, studying a PhD research project with the current title:

‘Chefs’ lived experiences transitioning food offers – Reducing food waste and GHGE’ at London’s Brunel University, who herself had worked as a chef for twelve years and currently supports Harvey Nichols, Oxo Tower Restaurant, Bar and Brasserie in their sustainability ambitions so has a great understanding of the hospitality industry.

Andrea’s research needed a sample group of eighteen chefs, working in industry who are able to give her their thoughts on Green House Gas Emissions embedded in food and if awareness of those could impact menu creation.  The Chefs’ Forum rose to the challenge and brought together the cream of UK catering talent to talk about all things sustainability.

Andrea said

“People are seeing the effects of climate change and global warming, however, there is somewhat of a ‘bystander’ effect that is prevalent. Warmer temperatures can be perceived as pleasant, so they don’t see the urgency but the real toll of global warming will be experienced by our future generations.  If we can bring about positive change in sustainable practice now, then we have the opportunity to slow and eventually negate the disastrous effects of high-level carbon emissions and greenhouse gasses on the environment, especially those produced by the professional kitchen, food production and foodservice.  I am very pleased with the turnout today and the topics raised by our group discussions, I am truly grateful to all the chefs who participated today and I’m excited to present my findings in my research paper.”

Co-hosted by The Chefs’ Forum Market Insight team, the event brought together culinary professionals with a common purpose of being committed to driving change in an industry that significantly impacts the environment. Participants engaged in interactive sessions that covered the essentials of sustainable food practices, the environmental impact of food waste, and the crucial role chefs can play in shaping more eco-friendly menus.

The workshop began with a comprehensive health and safety briefing, followed by team-building activities that set the tone for a collaborative and open-minded environment. Chefs were encouraged to reflect on what sustainable food means to them and to consider the broader implications of their menu choices.

One of the key discussions centred around the alarming amount of food waste generated by the UK hospitality sector—1.1 million tonnes annually—much of which could be avoided. Participants learned about the direct connection between food waste and GHGE, with experts highlighting that reducing waste by just 30% could save businesses significant amounts of money while also cutting their carbon footprint.

TV Chef, Arthur Potts Dawson of The People’s Supermarket participated in the session, he said

“Workshops like this not only bring together a fantastic cross-section of chefs from various specialisms of catering but facilitate meaningful group-thinking on what can be done to make menus more sustainable, in the short, medium and long term.  Today’s session made us think about where ingredients are coming from and the impact that their journey or handling process has on the carbon total.  It also sparked conversations around how we may swap ingredients for more sustainable replacements with the use of carbon calculator tools.  Change needs to happen rapidly and I am confident that if we all set about building a resilient food system in the UK, then we will see positive change starting to happen in the near future.”

Throughout the day chefs participated in hands-on exercises including the reformulation of popular dishes to lower their environmental impact. This practical approach allowed participants to see firsthand how even small changes can contribute to a more sustainable food system.

A beautiful seasonal, nutritious lunch was created in the state-of-the-art training kitchens by the culinary team at West London College. The chefs enjoyed the delicious menu, curated by University of West London Culinary Ambassador, Michael Coaker and recharged their food-centric brains for the afternoon session.

The afternoon session addressed the challenges chefs face in promoting sustainable food choices, such as consumer reluctance towards plant-forward dishes. Despite these challenges, the workshop underscored the power chefs have as influencers in the food industry, with the potential to lead the way towards more sustainable practices.

Sustainability expert and research facilitator, Elizabeth Case, a recent master’s degree Graduate in Sustainability & Management, investigated how sustainable traditional fish and chips really are with her group, she said

“I work as a Sustainability Lead for an international seafood sales company and relished the opportunity to share my knowledge surrounding sourcing more sustainable seafood. We looked at the carbon footprints of different species and identified methods of reducing the carbon footprint of a fish and chips meal. It is important to engage in conversations regarding carbon reduction in workshops, so that changemakers can be inspired within their organisations.”

Elizabeth found that making simple swaps, like replacing beer in batter with sparkling water, sourcing local, seasonal fish species and reducing the amount of potatoes were all found to reduce the overall carbon total when calculated using the TUCO (The University Caterers Organisation) carbon calculator tool in a live exercise during the session.

International Restaurant Consultant, Chef Jolly also participated in the session and found it fascinating, he said

“Today has really made me think that there is a case to produce a carbon-friendly menu, especially in Asia where the main bulk of my consultancy work takes place at the moment. Globally, diners seem to be far more forward-thinking in terms of asking about carbon emissions, the impact on global warming and the environmental impact of their food.  I work with business owners and investors to enable them to stay ahead of menu trends and I think carbon should be front and center in the formulation of new restaurant concepts going forward and opening a ‘carbon friendly’ restaurant in London with a low carbon and GHGE menu would certainly be something to think about.   I wish Andrea all the very best for her PhD and hope that today’s insight gives her the research evidence she was looking to harvest from the session.”
At the close of the workshop, participants were asked to brainstorm and vote on actionable steps to further reduce food waste and GHGE in their kitchens. The most popular ideas will be implemented in the coming months, with follow-up workshops planned to assess progress and continue the momentum.

The workshop concluded with an awards ceremony recognising the chefs’ commitment to sustainability and their role as change-makers in the industry. Participants left the event not only with new insights and strategies but also with a renewed sense of purpose to make their kitchens greener and more responsible.

This event marks a significant step forward in the fight against climate change, demonstrating that with the right knowledge and tools, chefs can play a pivotal role in creating a more sustainable future for the restaurant industry and beyond.

Photography & Film by Carlos Farinha