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.
Australian Wagyu and Grain-Fed Beef Triumphs at the World Steak Challenge
Three homegrown Australian beef producers last night claimed the winner’s titles in three out of the seven cut categories of this year’s World Steak Challenge, the results of which were announced at a glittering ceremony at London’s Smith & Wollensky.
The results cement Australia’s standing as a world-leading producer of the finest steaks, showcasing its quality and consistent excellence on the global stage.
Overall, Australian Wagyu producers delivered a masterclass in beef excellence achieving 14 out of the 24 Gold Medals awarded in the Wagyu category.
Reaffirming its reputation as a global leader in Wagyu and premium beef production, Australia also once again led all nations in the number of gold medals overall, with 26 steaks awarded Gold across the competition – the highest tally of any country for a second year.
The World’s Best Grain Fed Fillet was awarded to an Australian Eye Fillet from 2GR Wagyu Beef.
The World’s Best Grain Fed Sirloin award went to an Australian Wagyu Cross from Pardoo Wagyu Corporation.
The World’s Best Wagyu was awarded to last year’s overall competition winner Jack’s Creek for its Grain fed Purebred Wagyu Sirloin (entered by Albers).
The Jack’s Creek Grain fed Purebred Wagyu Sirloin (entered by Albers) also claimed the overall continental award for Oceania’s best steak.
Among the standout winners hailing from Australia, Pardoo Wagyu secured four Gold Medals across multiple Wagyu cuts including Fillet, Ribeye, Sirloin and the Wagyu category in the blind and independently judged competition.
Meanwhile last year’s competition winner of the coveted World’s Best Steak title, Jack’s Creek, came away with six gold medals in total in 2025.
Stoneaxe Pastoral Company was another Aussie front runner with three golds alongside Stockyard Beef also claiming three golds for its Wagyu.
Elsewhere 2GR Wagyu, part of the Hancock Agriculture group claimed five medals across different cuts, including three golds (Tenderloin Fillet Grain-Fed, Ribeye Grain-Fed and Ribeye Wagyu).
While Thomas Foods International won gold in the Fillet and Sirloin categories, Stanbroke won a gold in Rib Eye and UK distributer Barrett & Page entered with Wagyu brands Rangers Valley WX and Tajima to scoop a Ribeye golds.
Richard Sanders – Country Manager – United Kingdom for Meat & Livestock Australia said:
”Australia is the largest exporter of Wagyu globally and we’re extremely excited to see how well our Wagyu producers have placed in this year’s World Steak Challenge. It’s a testament to the environment they’re raised in as well as the breeding programmes and strict processes our farmers follow to ensure their products are the very best.
“Steak connoisseurs in the UK will also be happy to know that Australian Wagyu and other premium cuts from our best producers are increasingly available in the UK, as industry professionals and consumers switch on to how good our premium beef products are.
“At a time when consumers demand both superior flavour and confidence in ethical production, Australian Wagyu is carving its place as a leader of premium beef at the top end of the market.”
Why Australian Wagyu Stands Apart
Australia’s Wagyu industry works from elite bloodlines originally imported from Japan, then further refined through selective breeding for marbling texture and eating quality. Producers maintain full traceability and breeding programmes alongside strict grading, food safety and animal welfare standards to ensure consistency and quality. The majority of Wagyu cattle in Australia are grass-raised, then finished on carefully controlled grain-based diets. This enables the development of intramuscular fat/marbling without excessive external fat.
Aussie Wagyu the facts:
- Over 85% of Australian Wagyu is exported globally each year from its 300,000 strong herd.
- Australia is the second largest Wagyu producer in the world, second only to Japan.
- Australia is the largest Wagyu exporter in the world with over 67,000 tonnes exported globally each year.
- Australian Wagyu ranges from F1 to fullblood, all derived from 100% Japanese blood.
- Australian Wagyu ranges from F1 Wagyu* to Fullblood Wagyu**, with over 70% of Australian Wagyu being crossbred (F1–F3), and the remaining 30% Fullblood or Purebred (F4+).
*F1 Wagyu (first cross, 50%) refers to Wagyu Fullblood x Angus – the dominant crossbreed in Australia.
**Fullblood Wagyu is derived from 100% Japanese genetics.
About the World Steak ChallengeThe World Steak Challenge is a globally recognised meat competition that gold, silver and bronze medals to the highest-scoring beef cuts, judged blind by panels of experienced chefs, butchers and industry experts on both raw and cooked criteria.
The overall winners were crowned at Smith & Wollensky, London on Monday 10 November 2025.
For more information on Australian Wagyu or to explore collaboration opportunities, visit: https://www.aussiebeefandlamb.co.uk and on Instagram @aussiebeefandlambuk.
Out with a Bang in Liverpool!
The Chefs’ Forum Industry Lunch at Hope Street Hotel
The Chefs’ Forum made a triumphant return to Liverpool this week, hosting its final spectacular industry showcase lunch for 2025, at the award-winning Hope Street Hotel. The event brought together top chefs and hospitality leaders from across the North West, celebrating culinary excellence, collaboration, and the next generation of rising stars.
Students Shine: Hugh Baird College L20 Hotel School
A key highlight was the outstanding performance from 22 students of the L20 Hotel School at Hugh Baird College, who delivered industry-standard professionalism both front and back of house. Their enthusiasm, skill and maturity impressed every guest and chef in attendance.
“I couldn’t be prouder of all 22 students who took part today. They rose to every challenge, worked brilliantly as a team, and showed the industry leaders here exactly what the future of hospitality looks like: driven, passionate and exceptionally talented.”
Victoria Lyon, Programme Coordinator, Hugh Baird College
Stars of the Day:
- Front of House: Cameron Maddock (pictured)
- Back of House: Lola Mae Byrne (pictured)
Both were described as “a true credit to Hugh Baird College.”
The Menu & Culinary Talent
Guests were welcomed with a glass of Henners Brut NV, before enjoying a stunning four-course menu prepared and presented by an exceptional line-up of chefs.
Canapé & Starter
Matthew Li, Senior Sous Chef, The Municipal
- Aussie Beef Tartare with Lee Kum Kee Glaze & Toasted Sesame
- Pumpkin & Sage Risotto with Pickled Beetroot Salsa & Feta
“Fantastic to work with such enthusiastic young chefs. Their energy lifted the whole kitchen.” Matthew Li
Fish Course
Paul Askew, Chef Patron, Barnacle and President of The Disciples of Escoffier
- Pan Roast Monkfish with Paris Brown Mushrooms, Vadouvan, Spinach, Keta Caviar
“The students were engaged, eager and committed; their passion made the whole experience a joy.” Paul Askew
Main Course
Mike Kenyon, Executive Chef, Hope Street Hotel
- Slow Roasted Aussie Wagyu Strip Loin, Aussie Wagyu Short Rib Pie
“Their enthusiasm is priceless. They really wanted to learn and grow.” Mike Kenyon
Dessert
Emily Milne, Head Pastry Chef, The London Carriage Works
- Dark Chocolate Crémeux with Sour Cherry, Honeycomb Hash Purbeck Ice Cream
“The students were brilliant, motivated and attentive throughout.” Emily Milne
Perfect Pairings
Wines were generously provided by Boutinot:
- La Fleur Solitaire Côtes du Rhône Blanc 2024
- Les Coteaux Côtes du Rhône Villages Rouge 2022
With Huge Thanks to Our Sponsors
- Aussie Beef & Lamb – Meat sponsor
- Pure Ionic Water – Water sponsor
- Sailbrand – Fish sponsor
- Dole Foodservice – Fruit, vegetables, dry goods and dairy
- Boutinot – Wine sponsor
- Lee Kum Kee – Asian sauces and seasonings
- MCS Technical Produces – CookTek induction, fifi deep fat fryer and Klima dry aging cabinet
- Purbeck Ice Cream – Ice cream
- Chef Works – Chef clothing
- Pastry Gelato Equipment – Robo Cream
Celebrating the Future of Hospitality
This event showcased the creativity, resilience and passion that defines the hospitality industry; from luxury hotels and fine dining to elite sports nutrition and public sector catering.
Most importantly, it celebrated the future: the inspired, talented students who delivered an exceptional standard of service throughout the day.
Cameron Maddock and Lola Mae Byrne were each awarded a signed copy of The Chefs’ Knowledge for their outstanding performance.
What’s Next?
The Chefs’ Forum will return to the North West in early 2026 with an exciting event at Sexy Fish Manchester, organised in partnership with Aussie Beef & Lamb. There will also be a series of 11 further Chefs’ Lunches, standalone lunches for various food and equipment brands, and the Student Pastry Chef of the Year 2026.
Chefs wishing to attend future events nationwide can contact our brilliant events team: brogen@redcherry.uk.com and danillo@redcherry.uk.com
Photography & film by Carlos Farinha @carlosclickuk
International Salon Culinaire 2026 Opens for Entries
Historic chef competition International Salon Culinaire has opened for entries, with hundreds of culinary professionals set to compete in more than 90 live and static competitions from 30 March to 01 April.
Since 1902, International Salon Culinaire has provided an opportunity for chefs from the UK and around the world to put their creativity to the test and demonstrate their skills in front of panels of industry leading chefs.
Salon Director Steve Munkley comments: “The demand for skilled chefs has never been higher, and it’s vital that we continue to attract and nurture new talent. HRC and International Salon Culinaire give our industry the chance to come together, showcase what we do best, and inspire others to be part of this incredible profession.
“To everyone competing this year: embrace the challenge, enjoy the experience, and take every opportunity to learn and grow. I hope International Salon Culinaire gives you the confidence and motivation to push your skills even further.”
The 2026 line-up features the return of several popular competitions alongside new and refreshed challenges designed to test skill, creativity, and purpose. The Tilda Chef Team of the Year 2026 will focus on Food as Fuel, tasking chefs with creating nutrient-rich dishes designed to power elite athletes.
The Pub Chef of the Year 2026 competition will take on the theme Small Plates for Families, with finalists taking part in a pre-show mentor day hosted by Essential Cuisine and the BII. The Craft Guild of Chefs National Chef Team of the Year also returns for 2026, bringing together teams from across the country to compete for one of the industry’s most respected titles.
Pastry remains a cornerstone of Salon Culinaire, with the return of the APC’s Dessert of the Year and the new Valrhona Live Tea Pastry Challenge. An additional Contemporary Plated Dessert Competition will add another layer of excitement to the pastry line-up.
Also new for 2026 is the Oriental Duck competition in association with Lee Kum Kee and British Lion Eggs for the all-new Global Eggcellence Challenge.
The Chairs of Judges for 2026 are David Mulcahy, Culinary Consultant and VP of the Craft Guild of Chefs; Lesley Herbert, Author and College Lecturer; Mark Hill MBE, Executive Chef for the House of Commons; and Stephen Scuffell, VP of the Craft Guild of Chefs.
Nick Vadis, Culinary Director at Headline Sponsor Compass Group UK & Ireland, and Chef Ambassador to the NHS Supply Chain, says: “I am a big fan of competitions and International Salon Culinaire is a leading platform for our chefs to show their skills, learn and connect with others. I always enjoy seeing our chefs at all levels take part and watching them thrive in this environment.
“We are all looking forward to the competition and would encourage others to take part, so that we can really show off what our industry has to offer.”
Welcoming new judges for 2026
New judges joining the Salon Culinaire panel this year include Simon Barton, Executive Chef, RAF Wittering; Szilard Szentesi, Vice Chair of the APC and Executive Pastry Chef at Mar Hall Golf & Spa Resort; Emmanuel Bonneau, Executive Pastry Chef, Mandarin Oriental; Franciane Tartari, Executive Pastry Chef, The Goring; and Jasbeer Dawar, Executive Chef, Hilton Wembley.
Franciane Tartari, Executive Pastry Chef, The Goring, comments: “I’m truly honoured to be joining the judges’ panel for the International Salon Culinaire for the first time. This competition has long been a celebration of creativity, skill, and excellence in our industry, and I’m thrilled to contribute as both a judge and supporter, helping to spotlight the next generation of culinary talent.”
Simon Barton, Executive Chef, RAF Wittering, adds: “I still remember my first competition in 2018 — unsure, excited, and full of hope. Fast forward to 2025, standing proud with a Gold Best in Class felt like a dream realised. Now, in 2026, stepping onto the other side of the table as a judge at Salon Culinaire is more than an honour — it’s a deeply personal milestone that brings my journey full circle.”
Szilard Szentesi, Vice Chair of the APC and Executive Pastry Chef at Mar Hall Golf & Spa Resort, says: “It’s a privilege to join the judging panel for International Salon Culinaire 2026. Many of my own milestones as a pastry chef were shaped through competitions organised by Salon Culinaire, which played a significant role in my development and helped refine my craft. Pastry is a discipline built on precision, creativity and consistency, and supporting young chefs as they grow in these areas has always been central to my career.
“I’m passionate about helping chefs discover their own potential through these challenges. Returning to Salon Culinaire – this time as a judge – is an honour, and I look forward to recognising and encouraging the exceptional pastry talents competing this year.”
Find out about all the competitions taking place as part of this year’s event, and learn more about how to enter, at internationalsalonculinaire.co.uk. The deadline for entries is 20th February 2026.
A Spectacular Banquet at Shanghai Me, London – A Chef’s Lunch to Remember
Dining at the newly opened Shanghai Me London, now occupying the renowned former Galvin at Windows space on Hilton Park Lane, was truly exceptional. The experience unfolded like a carefully curated banquet, with each dish arriving with elegance, beauty, and precision. Under the expert guidance of Chef Fei Wong and Head Chef Marcio Dos Santos, the menu paid a stunning tribute to Pan-Asian culinary heritage while elevating every flavour with contemporary sophistication.
Catherine and Carlos Farinha, The Chefs’ Forum Media Team (a food writing and photography duo), were honoured to share this culinary journey with Michael Coaker, Culinary Ambassador at the University of West London, and Marika Miyazawa, Managing Director of Style Bread, Japan’s leading luxury bread producer. This special lunch marked Catherine’s completion of her year at the University of West London, where she earned her Master of Science in Food Business Management with Distinction, with special thanks to Michael Coaker for offering her the wonderful opportunity to specialise in her professional field at the university. The lunch also served as a warm welcome for Marika and Style Bread in the UK, introducing her to some new hospitality heroes!
Catherine has recently been invited to join The Guild of Food Writers, so what better opportunity to put her typing fingers to work and celebrate one of London’s most exciting new openings?
“This is Dim Sum at its most refined, precise, soulful, and beautifully expressive,” remarked Michael Coaker, taking in the first wave of dishes with delight “having worked as British Culinary Ambassador of InterContinental® for many years, I have been fortunate enough to sample Dim Sum all over the world, and this is up there with the very best I have ever tasted – Wonderful Fei, excellent work!”
The banquet opened with a breath taking block of oshizushi, each pre-cut square a jewel of craftsmanship, garnished with gold leaf. The melt-in-the-mouth Bluefin tuna, kissed with gentle heat, was pressed with immaculate precision, an opening statement of confidence and elegance.
The Mixed Steamed Dim Sum Basket followed: a silky trio for two, showcasing delicate texture, aromatic fillings, and flawless steaming technique. “Absolutely some of the best dim sum we’ve tasted, pure craftsmanship,” said Catherine Farinha, admiring the artistry in presentation.
A selection of Mixed Fried Dim Sum soon arrived: crisp prawn toast, vibrant vegetable spring rolls, and a golden Wagyu Taro parcel. Each piece delivered richness without heaviness, a testament to balance and control.
The Yellowtail Carpaccio with Black Truffle provided a moment of quiet luxury. Clean, bright ponzu enhanced the sweetness of the fish, while an intoxicating veil of truffle added harmony and depth. A serene palate cleanser, performed with grace.
Yellowtail Maki, rolled with clarity and intention, provided a refreshing midpoint, crisp, bright, and ingredient-led.
“The precision here is unbelievable, every bite is intentional,” said Marika, reflecting the table’s admiration. “I will definitely be back, what a beautiful lunch?!”
At our request, Chef Fei sent her choice of signature dishes for the table, collaborating with Chef Marcio to create a spectacular procession.
The Beef with Garlic & Black Pepper Sauce was pure comfort elevated; tender slices enveloped in glossy, pepper-forward richness. Marcio’s wok mastery was unmistakable. This quickly became a unanimous favourite across the table.
The Longevity Seafood Crispy Noodles brought theatre and opulence: Clams, cuttlefish, prawns, scallops, lobster, king crab, Pak choi, quail eggs, oyster mushrooms, and crispy ear mushrooms. a festival of ocean sweetness and textural contrast.
Tiger Prawns in Chilli Sauce burst with energy, colour, and bright heat, fiery yet controlled, each bite urging the next.
A seemingly humble Egg Fried Rice proved to be a revelation. Fragrant, perfectly seasoned, and technically flawless, it tied the entire menu together with understated brilliance.
The Shanghai Me Grand Dessert Platter was truly theatrical; it featured Japanese cheesecake, a mini fortune cookie, matcha tiramisu, milky cake, wasabi truffle, coconut flan, brown butter ice cream, and seasonal fruits. A journey through textures and flavours, from playful to indulgent.
The flan, silky and aromatic, paired beautifully with warming ginger ice cream; a final flourish that captured the restaurant’s harmony of comfort and artistry.
Our heartfelt thanks go to Chefs Fei Wong and Marcio Dos Santos for creating a culinary experience that will stay with us for a long time. Shanghai Me London has infused this historic dining room with vibrant new energy, honouring its legacy while confidently setting a new standard for modern Pan-Asian cuisine in London’s Mayfair!
An afternoon of superb food, excellent company, and engaging culinary conversation; truly, a Chef’s Lunch to remember – here’s to a new era on Park Lane!
For more information on Shanghai Me, visit www.shanghaime-london.com
Words by Catherine Farinha, Photography by Carlos Farinha @carlosclickuk
Chef Garima Arora Partners with Qatar Airways to Unveil Exclusive Business Class Menu
The two-Michelin-starred chef introduces a bespoke four-cycle inflight menu, beginning with an all-vegetarian, Ayurveda-inspired first cycle, available on routes from Doha to India.
Bangkok, Thailand – As a pioneering force in the culinary world, two Michelin-starred Chef Garima Arora now brings her culinary vision to the skies by partnering with Qatar Airways to launch an exclusive Business class menu. Officially launched on 15th November 2025, the menu will be available on routes from Doha to India. This collaboration spans four menu cycles, refreshed every three months. Each cycle shines a light on a distinct facet of Indian cooking, with the inaugural menu rooted in India’s vegetarian traditions and inspired by the principles of Ayurveda, offering travellers a nourishing, balanced, and elevated dining experience at 30,000 feet.
Speaking about the collaboration, Chef Garima said, “By choosing to do a vegetarian menu for the first cycle of our collaboration with Qatar Airways, I wanted to share with the world the nuances of Indian vegetarian cooking and its many health benefits, especially while traveling. From an elegant interpretation of my favourite flavours of chaat to the wisdom of Sattvik cooking with a millet khichdi recipe from my grandmother, paired with pickled and fermented sides, it’s my way of showing how Indian food can be not only delicious but also thoughtful.”
The menu features a refined reimagination of Chaat, where Chef Garima preserves the playful essence of this Indian street classic while presenting it with the sophistication of modern Indian dining. The menu further shines light on millets, once a staple in India, now revived as part of the United Nations’ International Year of Millets 2023, spearheaded by India to promote this climate-resilient, nutrient-rich grain globally. Chef Garima’s My Grandmother’s Millet Khichdi elevates this ancient grain to new heights in a comforting, Ayurvedic Sattvik preparation.
To end on a sweet note, Chef Garima turns to one of India’s most endearing culinary memories, chai and biscuit. For generations, Parle-G, regarded as the National biscuit of India, has been more than just a snack; it has been a ritual, a companion to countless cups of chai across homes and offices.
“No Indian meal is complete without chai,” Chef Garima says. “And almost every Indian has at some point dunked a Parle-G into a hot cup of tea. For me, this collaboration was about honouring that memory and presenting it in a new light. The ‘Dunker’ dessert is designed to recreate the joy of that biscuit-dunk; soft yet crisp, spiced and juicy but elevated into a refined finale worthy of Business Class dining.”
By reimagining Parle-G, Chef Garima brings the soul of Indian comfort and nostalgia to the skies, transforming a simple act shared by millions into an elegant dessert that closes the menu on a deeply personal and cultural note.
Xia Cai, Qatar Airways’ Senior Vice President of Product Development & Design, said, “Having been named the World’s Best Airline for a record ninth time and the World’s Best Business Class for the twelfth by Skytrax, we remain committed to redefining the premium travel experience. Our partnership with Chef Garima Arora, celebrated for her refined culinary artistry, reflects our shared pursuit of excellence. Exceptional onboard dining is central to luxury air travel. This new menu is our dedication to enhancing the experience for our Indian passengers. Showcasing authentic Indian flavors with a fine-dining flair, our collaboration upholds the world-class standards that define Qatar Airways.”
With this collaboration, Chef Garima Arora reimagines in-flight dining and showcases how Indian vegetarian cuisine can be celebrated at the highest level of culinary and travel excellence. While the current phase is available for passengers flying from Doha to India, the next phase will see Chef Garima’s menu extended to routes from Doha to the United States.
The menu for the first cycle features the following:
Appetizer
Chaat
Berry Sorbet, Dal Dumplings, Pomegranate Drizzle, and Sweet Yoghurt
Main Course
My Grandmother’s Millet Khichdi
A Traditional Ayurvedic Sattvik Serving Designed for Easy Digestion During Travels Served with Homemade Pickles, Condiments and Warm Shorba
Dessert
Masala Chai Mousse
Delicately Infused Aromatic Tea, Dipped Parle-G, Raspberries Stuffed with Candied Ginger
Chef of the Week: Jibu Mohan, Executive Pastry Chef at Sexy Fish Dubai
What food trends are you spotting at the moment?
A return to nostalgic flavours with modern presentation, sustainable and locally sourced ingredients, and cross-cultural influences—especially from Asia—in fine pastry.
What do you think is a common mistake that lets chefs down?
Focusing only on technique and forgetting balance. A dessert must be delicious first; visual artistry is important, but flavour always comes before aesthetics.
What is your favourite time of year for food, and why?
Spring—because of the freshness and vibrancy of ingredients like berries, citrus, and edible flowers, which bring lightness and colour to pastry.
Which of your dishes are you most proud of?
My “Zen Garden” dessert, featuring sesame praline mousse, yuzu curd, and raspberry cherry blossom. It’s minimal, elegant, and rooted in Japanese inspiration while being playful and memorable for guests.
How do you come up with new dishes
I draw from travel, art, nature, and cultural traditions. I also believe in collaborative creativity—working with my team to refine ideas and balance flavours.
Who was your greatest influence?
My mentor, Rory Duncan who taught me that discipline and respect for ingredients are as important as creativity.
Tell us three chefs you admire.
Raphael Duntoye for his vision and consistency, Burcu Cracknell for her creativity and leadership, and Chef Chris for his mentorship and ability to inspire teams.
What is your favourite cookbook?
Desserts by Pierre Hermé—it’s timeless and continues to inspire me.
Who do you think are the chefs to watch over the next few months?
Young pastry chefs who embrace both innovation and sustainability—chefs who are redefining pastry not only as indulgence but as a responsible craft.
What’s been your favourite new restaurant opening of the last year?
Sexy Fish Dubai, of course—it’s been a privilege to be part of this launch, bringing a bold and artistic dining experience to the Middle East.
From Soil to Soul: Taking Action to Solve the Food Crisis
On Tuesday 11th November, at The Roof Gardens Club in Kensington, Ample Foods brought together visionaries, chefs, farmers, academics, and policy advocates to address one of the most urgent issues facing kitchens today: food waste and food justice.
The discussion, beautifully chaired by Sarah Langford, author of Rooted, made one point unmistakably clear: chefs are not just cooks; they are catalysts for change.
Why This Matters for Chefs, Culinary and Foodservice Professionals:
Food waste is a global crisis, but in professional kitchens, it is also a daily challenge. Behind every trim, peel, or leftover sits a system shaped by inequality, climate strain, and supply chains failing both people and planet.
Leon Aarts, a trained chef and Co-founder of Ample Foods, encouraged chefs to think bigger.
He said, “Imagine setting a table filled with nourishing food: good for people and planet and ensuring everyone has a place at it.”
Drawing on experiences from cooking at refugee kitchens in Calais (Autumn 2015, pictured) and the Felix Emergency Kitchen, now serving over 5 million meals, he showed how cooking can restore dignity as much as hunger.
He proudly showed photos of cooking and sharing food with the refugees, which was a lovely touch.
His message resonated:
“When you put a stake in the ground, people start moving toward it.”
For chefs, this means leading by example, cutting waste, transforming surplus, and championing value beyond price.
Food Science Meets Justice
Gunhild Anker Stordalen, MD/PhD of EAT Lancet (pictured), linked planetary science directly to menu choices. This inspirational international leader and co-convenor of the Eat-Lancet Commission is exactly who we need to bring about positive change on a global level. Gunhild has a magical aura and captivated the room in effortlessly explaining how we need to be linking climate, food health
Gunhild imparted a poignant thought to the room:
“We needed longer tables, not higher walls.”
The Planetary Health Diet, she stressed, is not a rigid prescription but a flexible, justice-focused framework. Western dietary patterns place a disproportionate burden on the planet.
Her call to action was clear, also referencing The 10 Communities for Action (pictured):
“Rights come with responsibility, and our food choices are one of our biggest responsibilities.”
Carniel Levy, Founder of The House of Sauce (pictured with Catherine Farinha and Ilona Tomza below), attended the event
“For me, the night reinforced that food justice has to include cultural justice. Chefs from underrepresented communities have a vital role in reshaping the system; our flavours, our stories, and our lived experience belong at the table. If we want longer tables, we need to make sure every community has a voice in what’s being served.”
For chefs, this means designing more plant-forward, sustainable, culturally relevant, and environmentally conscious menus.
The Health Crisis
Next up was Professor Hugh Montgomery, who delivered a stark warning:
“Climate change is likely to be my cause of death and will probably be the cause of my son’s too.”
He cited the epidemic of diet-related diseases: obesity, diabetes, cancers, and cardiovascular illnesses, fuelled by a toxic food environment and the rise of fast food delivery platforms and apps. He showed comparison photos of children on a beach in 1970, compared to their considerably chubbier peers on the same beach in the summer of 2025.
He stressed that
“Our economy may not exist in any viable form unless we act on climate change.”
For chefs, healthier menus are not a trend, they should be an intervention and they have the power to dictate the food that they cook and put on the plate.
Takeaways from the Panel
Nicole Pisani, Co-founder of Chefs in Schools, reflected frankly:
“The hardest thing is always change, because change demands courage.”
It was wonderful to hear how mussels are being breaded and served to children in a ‘Try Something New Tuesday’ initiative.
Ilona Tomza (pictured), Development Chef at Porthaven Care Homes and Winner of NACC Care Chef of the Year loved the ‘Try Something New Tuesday’ initiative so much, that she is going to introduce it into her professional setting
“In our care homes, we say that every ingredient matters twice; Once for nourishment and once for dignity. What I learned from this event is that sustainability isn’t separate from care; it is care. If we can turn surplus into flavour, comfort, and nutrition for older adults, then chefs like us can lead one of the most meaningful food revolutions of all.”
Groove Armada’s Andy Cato, Founder of Wildfarmed continued the this theme and communicated the real cost of sourcing:
“The lowest-cost option is already the highest-cost one, how food is grown is the true price.”
Sue Pritchard captured the shared sentiment:
“If we could fix food, we could fix everything.”
And Professor Greta Defeyter OBE made sure the issue stayed grounded in equity:
“We had to include the families who weren’t shopping at Waitrose. Any food system change must serve them first.”
For chefs, the message is simple: Choose regenerative growers, support better farming, and advocate for food that is accessible, seasonal and in abundance, not exclusive.
Ample’s Mission and the Opportunity for Chefs to get involved
Steve Thomas (pictured) laid out Ample’s vision with clarity:
“Redistribution by charities alone wasn’t enough, only about 1% of surplus was actually being used. We have built a commercial business with a social purpose.”
Ample aims to rescue 7% of farm gate waste, support fair pay for farmers, and build a circular food system. Their partnership with Oakland International Limited, a B Corp-certified organisation, demonstrated how surplus could be transformed into nutritious meals for schools, hospitals, prisons, and other high-volume sectors.
He added,
“It only takes around 5% of committed activists to turn the corner.”
For chefs, this offers a tangible opportunity to coordinate the entire foodservice value chain and all stakeholders involved in menu planning and purchasing. It is essential to share knowledge and best practices from professional kitchen systems with organisations already leading the way.
Menu for Change
Guests enjoyed dishes including Thai Spiced Pumpkin Soup, Ample Shakshuka, and Ample Ragu Lasagne, all prepared from surplus produce under the leadership of Chef Kate Fortescue (pictured) and the Ample Kitchen team.
Kate was previously a Criminal Barrister, then trained as a chef at Leiths School of Food and Wine, swapping courtrooms for the professional kitchen – from frying pan to fire, quite literally! Today, she combines her roles as a chef and nutrition advisor with food writing.
For chefs, this event demonstrates that sustainability is not a constraint, but rather a source of creativity.
The Call to Action
Closing the evening, Sarah Langford (pictured) reminded everyone:
“It could feel overwhelmingly bleak, but when people refused to accept the status quo, ripples grew into waves.”
On Tuesday night, Ample showed what one of those waves looked like and chefs were certainly invited to help shape the tide.
Over to You Chefs!
Chefs, what role will you play in building that global table where everyone has a seat? What changes, big or small, will you take into your next menu, next briefing, next procurement conversation?
For more information on Chef Leon Aart, his life in food and Ample, visit: https://www.leon-aarts.com/leon-s-story-my-life-in-food
Photo & film credit: Carlos Farinha @carlosclickuk
