Kerridge’s Sous Chef Wins Roux Scholarship
Karol Ploch, sous chef at Kerridge’s Bar and Grill in London, became the 40th Roux Scholar in a thrilling final held at the Alain Roux Culinary School at The Waterside Inn on Monday. Ploch won at the first attempt.
His winning dish was centred around the compulsory poached rainbow trout and Carlingford oysters. Every Roux Scholarship final contains a fixed ingredient that six finalists must then interpret.
Ploch said: “I tried my best. I poached the trout in a champagne and oyster sauce with some blanched asparagus. The cook-off was stressful at the beginning but when I started cooking I focussed on the jobs to do. It was three hours but it went very quickly; it’s best to just focus on yourself and work with your commis. The timings went well, everything was on point and I’m very glad it went this way.”
This was the first time that the final had been held at The Alain Roux Cookery School and The Chefs’ Forum were given an exclusive preview in advance.
Editor Chandos Elletson, said. “I have worked with The Roux Scholarship many times and it is a wonderful competition that continues to give and give. There is nothing like it and the next generation of Roux chefs, Alain and Michel Jnr, are doing a great job taking it forward. The Alain Roux Cookery School is a fitting place to hold a final – it lacks for nothing. Indeed, you could say it is the ultimate kitchen.
Alain Roux said: “It felt fitting to hold the final at the birthplace of The Scholarship – my father’s former home, now the Culinary School. We have a very worthy winner and a great scholar and someone who will carry the torch for another 40 years.”
On winning Karol Ploch said: “It’s an amazing feeling, but overwhelming too. It’s been an amazing day – all the finalists were very close to each other, all the dishes were very good. I’m just glad mine came out well. I’m excited for the future.”
Michel Roux Jr said: “Everyone cooked to their potential and delivered the goods. We had some individuality in the cooking of the sauces and with the garnishes too. With the amazing produce we gave them we were a little surprised we didn’t see a bit more individuality. It was a very hearty debate to choose a winner and Chef Keller brought a lot to the discussion which was why we wanted him at the 40th anniversary. His wise words were taken on board.”
In his role as Honorary Presidents of Judges, Thomas Keller led the judging panel alongside joint chairmen Alain and Michel Jr, who were joined by Vice-Chairman Brian Turner CBE, Sat Bains (1999 scholar), André Garrett MCA (2002 Scholar), James Martin, Clare Smyth MBE and Emily Roux.
Chef Keller said: “Congratulations to this year’s Roux Scholarship winner, Karol Ploch from Kerridge’s Bar and Grill in London, and congratulations to all the talented competing chefs today. Your expertise, patience and commitment to your craft are evident. You should be extremely proud of the work you displayed today. Thank you to my fellow judges, it’s been an honour to participate in the 40th Anniversary of the Roux Scholarship – an incredible milestone for the UK’s young culinarians and a scholarship that has impacted generations.”
Karol Ploch was competing against the following chefs: Harrison Brockington, Gather Restaurant; Ben Miller, Alex Dilling at Hotel Café Royal; Jordan Randerson, The Elephant, Torquay; Liam Smith, Restaurant Pine, Newcastle-upon-Tyne; Evelina Stripeikyte, The Glenturret Lalique, Crieff.
The winner was announced at an exclusive awards dinner at Coworth Park, where Roux Scholar 2012 Adam Smith MCA is the Executive Chef. In attendance was a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via The Roux Scholarship website and YouTube channel.
The winning chef receives £6,000, with an additional £6,000 awarded if they stay with their current employer for 15 additional months. Theyhave the choice between two different star prizes: the invitation to cook and train under the supervision of a leading chef at a prestigious three-star Michelin restaurant anywhere in the world for up to two months; or a bespoke training programme tailored to the chef’s ambitions, skills gaps and interests. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors.
Chef of the Week: Kamaldeep Singh, Executive Chef at The Royal Horseguards Hotel in London
How long have you worked at your current restaurant?
I have been working at The Royal Horseguards Hotel as Executive Chef for the last 16 months. Our One Twenty One Two restaurant serves modern British cuisine, traditional afternoon tea in our relaxing lounge. Being part of one of the best hotels in London with impressive historic building and stunning views of River Thames and a splendid kitchen team who delivers and excellent culinary experience all the time is very rewarding.
Where did your passion for cooking come from and where did you learn your skills?
I’ve always had a love for food and at an early age I used to be very curious around my mother about what she is cooking and was keen on playing with ingredients in our kitchen. I grew up watching my mum cook and had in mind where I am heading to. I trained in the best kitchens at Taj, Hyatt & Le Meridien back home and then in London at The Savoy where my training under renowned chefs cemented my way to where I am today.
What do you enjoy most about being a chef?
Being able to train the new generation of chefs, sharing my experience and always enjoying the food and love working in our fast paced kitchens day in and day out.
Name three ingredients you couldn’t cook without.
Maldon salt, cracked black pepper & thyme. The trio works magic all the time!
Which piece of kitchen equipment couldn’t you live without?
Modern times – Thermomix has been instrumental in helping chefs in kitchens.
What food trends are you spotting at the moment?
Trends like eco-conscious dining, customer demands for sustainable and environmentally friendly choices. Chefs trending to grow their own produce or work with local suppliers to help the environment and well being.
What do you think is a common mistake that lets chefs down?
Lack of commitment and passion. Not trying hard and looking out for short lived success. Training under great chefs to become the best is a formula for success. Always plan, prepare and execute.
What is your favourite time of year for food, and why?
My favourite season is summer – Playing with delicate flavours under the sun is unmatched. Fruits and vegetables are full of flavour and nutrients. Re-energising foods, salads, berries and mouth watering barbecues.
Which of your dishes are you most proud of?
It is hard to decide what is the best as every dish created is full of flavours and pleasing to the palate. I love to play with seafood and fish delicate flavour joined with crunchy salads and citrus dressing is match made in heaven, sea bass, prawns, oysters and lobsters to name few. Carpaccio of sea bass, prawns and scallops, crunchy dill & fennel salad and blood orange gel.
How do you come up with new dishes?
Working on seasonality of the products and then pairing the right ingredients is what I look for. Sometimes the idea is sparked while travelling to work and then trying what is in our heads. Ever evolving process to get the best combinations out on the plate.
Who was your greatest influence?
Firstly I must say it would be my mother who is still my first guru. She inspired me to be a chef and instructed not to be afraid of taking risks. Secondly, my first great mentors Patrice Martineau and Benard Mayer-Executive chefs at The Savoy Hotel. They both cemented my culinary knowledge and direction and most importantly my wife and best friend Sarabjit Kaur for supporting me throughout my career. I could not have done without her at my side.
Tell us three chefs you admire.
- Sameer Taneja – Chef at Benares Restaurant
- Tejas Ranadive – Freelance & Private chef
- Michel Roux Jr
What is your favourite cookbook?
Must have books for chefs to refer, Thomas Kellar – The French Laundry, Nathan Myhrvold, Chris Young & Maxime Bilet – Modernist Cuisine and Niki Segnit – The Flavour Thesaurus.
What’s been your favourite new restaurant opening of the last year?
Mambow – Modern Malaysian restaurant in Clapton, an amalgamation of food and décor.
Blaise-Inn Squad!
The Chefs’ Forum is a big family and we like to visit as many of our supporters as possible both to check-in and discover how they are doing.
So, it was with great pleasure when we arrived at Bristol’s Blaise Inn (Henbury) – The home of former Harvey Nichols chef Louise McCrimmon.
Louise has been a supporter of The Chefs’ Forum since the start in 2010 and her food is always a joy: Simple, expertly put-together and always delicious.
She lost her job with HN during the pandemic and for a while was at a loss as to what to do next. However, you can’t keep talent from shining for long and Louise took over Bristol’s The Blaise Inn at the end of 2021.
Two years after opening and the pandemic firmly in the rear view the business is going strong.
Over lunch we tasted a cross-section of the menu. A pint of prawns was classic as was the deliciously-light pea and mint soup. A starter of Gorgonzola panna cotta was well-judged.
Main courses that featured were the outstanding onglet served with great fries and a salsa verde. We also tried the hake and a superb crispy belly of lamb, which as a more forgotten cut was an absolute joy as we tried it for the first time (we’re still talking about how delicious it was).
For dessert we had to try the Wye Valley rhubarb jelly, which told us that Spring is finally here, with a short but delicious season spanning March to July – Perfection on a plate.
Afterwards Louise commented that though trading was still tough the menu was not too difficult to get out with just her and two chefs in the kitchen.
“The skill is in what to put on the menu,” she told us. “A great example is the onglet steak. It’s easy, not too expensive and very popular. I can’t take it off! I learnt a lot cooking at Harvey Nichols and translating that style for The Blaise Inn had resulted in a very nice restaurant for our locals.”
“We wish Louise well,” said Chefs’ Forum Director Catherine Farinha. “It’s great to see our early supporters doing well and continuing to teach the next generation. If you’re in the Bristol area make sure to pop in.”
Porter & Vadis Awarded at Public Sector Catering Awards
Neil Porter, a twice chair of LACA (Local Authority Caterers Association) took home a long-deserved Lifetime Achievement Award at the 2024 Public Sector Catering Awards. Chairing LACA more than once is rare with only three people who have had the honour.
Porter’s most celebrated period as chair of LACA was from 2008-2009 when he was faced with the aftermath of Jamie Oliver’s school meals TV onslaught. He was first chair of LACA from 2004-2005.
Since 2008 Porter helmed LACA’s Events Group which oversees LACA’s showpiece annual conference Main Event. During his tenure the event grew in importance and added new elements such as Finishing Touches, the final of the School Chef of the Year (SCOTY) and the Grab & Go Challenge.
Chef Nick Vadis of Compass won the Special Contribution Award for helping to build the NHS Chefs Academy. He also played a big role in The Healthcare Chefs’ Knowledge where his expertise and drive fused with his knowledge of healthcare really made a difference to our new book.
King’s College London, however, was the biggest winner on the night. They took home the University Award, the Sustainability Award and the Health & Nutrition Award. Plus, catering team member Lisa Connellan was this year’s Unsung Hero.
The full list of this year’s winners:
- Armed Forces Caterer of the Year Award (sponsored by Ecolog): POCS Cat Taylor – Royal Navy
- Care Catering Award (sponsored by Cereal Partners): Care UK Food and Hotel Services
- Catering College Award (sponsored by Young’s Seafood): Cambridge Regional College
- Catering Manager of the Year Award (sponsored by Rational): June Cormie – Education Catering
- Chef of the Year Award (sponsored by Unox): Kath Breckon – NYES Catering (North Yorkshire Council)
- Contract Caterer of the Year Award (sponsored by Lockhart Aggora): Cleverchefs
- Education Catering Award (sponsored by Premier Foods): Downham Market Academy Catering Team
- Health & Nutrition Award (sponsored by Bidfood): King’s Food Team – King’s College London
- Hospital Catering Award (sponsored by Pelican Procurement Services): Nottingham University Hospitals NHS Trust
- Innovation Award (sponsored by Birds Eye Foodservice & Green Cuisine): Compass Group One Retail Team
- Marketing Award (sponsored by Wafflemeister): Shire Services
- Special Contribution Award (Middleton Foods): Nick Vadis – NHS Supply Chain: Food
- Sustainability Award (sponsored by apetito): King’s Food Team – King’s College London
- Team of the Year Award (Essential Cuisine): Sodexo and DIO teams based in Cyprus
- Training & Apprenticeship Award (sponsored by Brakes): Andrew Cullum – Avery Healthcare
- University Catering Award (Sponsored by TUCO Foundation): King’s Food Team – King’s College London
- Unsung Hero Award sponsored by Civica): Lisa Connellan – King’s College London
- Lifetime Achievement Award (sponsored by Unilever Food Solution): Neil Porter
Chef of the Week: Amy Duangduean, Head Chef at The Lethbridge Arms in Somerset
How long have you worked at your current restaurant?
Since 2019 when we were at The Chapel in Cotford St Luke but the business moved to The Lethbridge Arms in late 2022.
Where did your passion for cooking come from and where did you learn your skills?
From my mum & dad. I was always cooking with my family when I was younger.
What do you enjoy most about being a chef?
I love to see people enjoying my food
Name three ingredients you couldn’t cook without.
Coconut milk, fresh vegetables and fresh meat. Everything must be fresh, not frozen.
Which piece of kitchen equipment couldn’t you live without?
My wok burner.
What food trends are you spotting at the moment?
More people enjoying vegan and fresh, healthy food.
What do you think is a common mistake that lets chefs down?
Preparation is key. Fail to prepare for service, prepare to fail.
What is your favourite time of year for food, and why?
Thai food doesn’t really follow the seasons. It’s great all year round.
Which of your dishes are you most proud of?
Pad Thai because I make my own sauce when a lot of restaurants buy it already prepared.
How do you come up with new dishes?
When I visit Thailand for three weeks each year, I go to different restaurants and street markets and get inspiration for the new trends happening at home.
Who was your greatest influence?
My mum and dad equally.
Tell us three chefs you admire.
Jamie Oliver, Michael Roux and Ching He Huang.
What is your favourite cookbook?
I don’t use cook books.
Who do you think are the chefs to watch over the next few months?
I honestly don’t know.
What’s been your favourite new restaurant opening of the last year?
I don’t get to eat out much and I’m not really aware of anything ‘wow’ opening near us recently. I love home cooking.
Top Chefs Shine on The Chefs’ Forum Demo Stage at HRC
Showgoers, celebrity chefs and suppliers all praised the culinary delights of The Chefs’ Forum demo stage at HRC. From Top Chef Brasil and top London College to hotel exec chef and MasterChef: The Professionals, The Chefs’ Forum had culinary excellence in spades.
The Chefs’ Forum stand featured food from across the UK and the globe with specialist equipment from Unox, CookTek and MCS Technical Products and ingredients from Brakes, Royal Greenland, Saucery, Carita Coffee and BelOrta.
However, it wasn’t all about the food! The Chefs’ Forum team was celebrating the launch of the latest Chefs’ Knowledge book: The Healthcare Chefs’ Knowledge, produced in association with NHS England.
Copies of the book were on display and many guest took the opportunity to dip into the colourfully designed pages created by in-house Red Cherry designer Lee Yarlett.
The chefs at work were:
- Bob Carruthers – WEST LONDON COLLEGE
- Exose Grant – MASTERCHEF: THE PROFESSIONALS FINALIST
- Mark Irish – BRAKES
- Matt Budden – HILTON BOURNEMOUTH
- Martyn Watkins – LAKSA SHACK
- Luciana Berry – TOP CHEF BRASIL WINNER
Isle of Man Food Producers’ Showcase
The Chefs’ Forum was delighted to support with hosting a special event at The Museum of London Docklands on the 26th March to showcase the best of Isle of Man food and drink. Hosted by Business Isle of Man, an Executive Agency with the Isle of Man Government’s Department for Enterprise, the event was in the same location where a series of Dragon’s Den was once filmed.
Minister for Enterprise, Tim Johnston, Member of the House of Keys, welcomed guests to the showcase where an array of canapés, cocktails and Manx food and drink producers awaited. The Chefs’ Forum invited global chefs, suppliers and industry influencers to the evening party which was a great success. Of special mention is the Island’s unique status as the world’s only entire nation biosphere and how the producers from the Island pledge to support and preserve this unique status.
Tim Johnston MHK said:
‘The Evening Showcase provided a great platform for Manx food and drink exporters. We were extremely pleased to welcome so many notable guests to our event and the level of interest in the Isle of Man and Manx produce was both heartening and motivational for the businesses involved.’
On display in the form of exquisite eats were the famous Manx Queen scallops. These were both pan-fried and served as a ceviche.
Nick Pledger, Business Development Manager at Island Seafare said:
“It was great to come to London and showcase our seafood to a fantastic range of chefs and foodservice suppliers. Our famous Manx Queen Scallops were beautifully pan-fried and were also served as a Ceviche. Our Manx crab salad also proved extremely popular and we’re really excited about forging a supply chain to top chefs across London and beyond.”
Other highlights created by top tier event caterer, Bovingdons Catering, were the small plates served, including a cheese soufflé with cheese from The Isle of Man Creamery. The Biosphere burger and lamb bon bons from the award winning Isle of Man Meats, famous Manx Queenie scallops served two ways – Pan-fried and Ceviche, as well as a crab salad from Island Seafare. Cocktails were mixed to great acclaim from gin and rum supplied by The Fynoderee Distillery and Outlier Distilling Company. Beer was from Okell’s Brewery, including recent award-winning alcohol free pale ale, Zero and salt from Isle of Man Salt Co.
Isle of Man Salt Co spokesperson, Helen Crosbie said:
Helen Crosbie
“Truly honoured to have been part of this event hosted by Business Isle of Man. It was an evening full of positive conversations and wonderful food showcasing the Isle of Man’s incredible food and drink producers. It was great to have the chance to chat all things export and business development with everyone in the beautiful Museum of London Docklands/Dragon’s Den studio.”
An exquisite Isle of Man Creamery cheese board and Luxury Manx Ice creams from Davison’s completed the evening’s delicious menu.
MasterChef: The Professionals Finalist, Exose Grant said:
“The Manx Queenies were outstanding and paired well with the other ingredients, it was great to have the scallops served two ways to showcase their versatility. The lamb bon bon was tasty and had a great mouth feel, the souffle was light and fluffy and the burger was delicious. The crab salad was fresh and flavourful, I could’ve eaten more and more!”
On the menu:
- Island Seafare Manx Queenies served two ways
- Panfried queen scallops with burnt cauliflower puree, toasted pinenuts and pea shoot cress
- Ceviche
- Manx Lamb Bon Bon with pea puree, crispy kale, heritage carrot and Barolo jus
- Cheese Souffle mini double baked Isle of Man Creamery cheese soufflé and pomegranate salad
- BIOSPHERE BURGER Isle of Man biosphere beef sliders with gherkin, smoked cheddar and red pepper ketchup
- Premium Cheese Collection with all accoutrement: Isle of Man Creamery vintage, mature, cracked peppercorn and smoked oak cheese
- Manx Crab Salad (quenelle) with baby gem chiffonade and sourdough crostini, Mini Double baked cheese soufflé and pomegranate salad
- Davison’s Luxury Manx Ice cream served in mini cones
Spencer Jones, Head of Sales from Ritter Courivaud, a trained chef who cooked at Michelin level was also really really impressed with the produce, said:
“We’re always on the lookout for new and special producers to add to our range. The delicious and faultless canapés produced by the talented Bovingdons chefs really showcased the Manx producers in the way they deserved. The crab salad for me was a true star of the show with the fresh scallop dishes and mini beef slider coming so close, that I couldn’t possibly pick a favourite. My Director of Food, Wayne Haukman and I were also blown away by the cheeses from the Isles of Man Creamery and will definitely be continuing discussions re: supply- Huge congratulations on a fantastic event to all concerned.”
Manx Cocktails served by award-winning Manx mixologist Drew Fleming from Extra Fancy
- Gorse Reviver – Fynoderee Manx Spring Gin, gorse flower triple sec, Lillet Blanc, lemon verbena and lemon
- Manx Daiquiri – Outlier Hoolie Manx White Rum, Overproof Rum, lime and sugar
Catherine Farinha, Director of The Chefs’ Forum, said:
“Because of our unique reach into global chef networks we were able to invite a true cross-section of culinary artists and this worked really well. Everyone enjoyed the range of ingredients and tastes that the Isle of Man has to offer and it was clear that kitchens across London and the UK will benefit from including them in future menus.”
Luciana Berry, Top Chef Brasil Winner, said:
It was real pleasure to be at the Isle of Man showcase, I discovered a new world of ingredients. Their rum was something very spectacular, used to make Manx Daiquiri. Absolutely stunning! The pan fried scallops served with the cauliflower puree was very smooth and delicate – A very elegant and delicious way to start. The crab salad was so fresh, I couldn’t stop eating it. It paired very well with the Gorse Reviver cocktail made with their gin and triple sec. Very well balanced.
I love seafood and to have this amazing and fresh seafood was incredible. Also the cheese was incredible. I love the smoked oak cheese with peppercorn.”
You Said Tomato And We Gave You A Show!
Rubies that shone like diamonds
The full taste explosion of the Ruby Red tomato was demonstrated on the BelOrta stand at the International Food & Drink Event last week at Excel.
Though the season is yet to start in the majority of Europe BelOrta’s object of delight – the exquisite Ruby Red – was showing all its promise.
Getting sweetness into a tomato out of season was previously impossible but with Belgian company BelOrta, the future is now.
The Ruby Red is a small gem of ripe tomato flesh with good sweetness and flavour and was a hit with the chefs on demo duty.
Over the three days of the show chefs Danny Burns, Luciana Berry, Bob Carruthers, Martyn Watkins, Exose Grant and Nick Vadis all enjoyed the Ruby Red and what it brought to their dishes.
Luciana Berry, Top Chef Brasil winner, said: “I loved the Ruby Red tomato. Where I come from in Brazil we have amazing tomatoes but these small little gems from BelOrta were fabulous in March. They had great colour, taste and texture and out of season were nothing short of amazing.”
Nick Vadis, Culinary Director for Compass UK and Chef Ambassador to The NHS was very impressed with the Ruby Red tomatoes from BelOrta, he said
“I chose to do a take on a caprese salad with burrata, basil oil and pickled onion slices, which proved a real hit. It was also a great opportunity to tell the audience about the health benefits of tomatoes. The flavour of BelOrta tomatoes is so delicious, that you don’t really have to do much to them – A lovely ingredient!”
Exose Grant was equally impressed with the Ruby Red tomatoes and opted to make an impromptu sauce with all of the offcuts from his demo and people were asking for the recipe card…unfortunately we didn’t have one as he made the beautifully spicy sauce on the spot in a culinary mega mix with all of the chefs cooking-up a delicious lunch.
Didier Lepoutre, Supervisor for Market Development and Expansion at BelOrta said: “A big thanks to Red Cherry and The Chefs’ Forum, the best brand activation company we’ve ever worked with – and that’s saying something. We take our tomatoes all over the world and Red Cherry really understood what we wanted to achieve at IFE and they certainly delivered.”
Chef of the Week: Vahid Zare, Head Chef at Yakinori in Birmingham
How long have you worked at your current restaurant?
Three years.
Where did your passion for cooking come from and where did you learn your skills?
Growing up with my grandparents and I attended York College.
What do you enjoy most about being a chef?
Developing and everyday being a different challenge.
Name three ingredients you couldn’t cook without?
Rice, spice and onion.
Which piece of kitchen equipment couldn’t you live without?
My knife.
What food trends are you spotting at the moment?
Japanese food.
What do you think is a common mistake that lets chefs down?
Not enough organisation.
What is your favourite time of year for food, and why?
Spring, I love the seasonal ingredients in the spring.
Which of your dishes are you most proud of?
Aloha salmon and chicken katsu sando.
How do you come up with new dishes?
Listen to customers feedback and travelling.
Who was your greatest influence?
Family.
Tell us three chefs you admire.
Jamie Oliver, Yannick Alleno and Jiro Ono.
What is your favourite cookbook?
Professional Chef.
Out Now – The Healthcare Chefs’ Knowledge in Print & eBook
Prue Leith cut the ribbon on The Healthcare Chefs’ Knowledge on Monday 25th March at HRC at a special launch, showcasing recipes from the book, cooked in Rational ovens and served to key stakeholders.
The new book, the second in a series produced by The Chefs’ Forum in partnership with Prue Leith and the NHS Food Review, catalogues everything a chef working in healthcare needs to know about hospital catering. Featuring 100 dishes every hospital chef should know the book also contains interviews and features with leading NHS colleagues and topic experts across the entire field of hospital food from patients and staff to visitors.
Editor Chandos Elletson said: “Hospital food in England is constantly under the spotlight and this new book sweeps away many of the preconceptions about what it should be. Instead it focusses on the patients, the staff and the visitors to reveal the exciting new thinking that is changing the way hospitals feed everyone.”
Speaking at the event Prue Leith, who also wrote the foreword to the new book, said: “It’s an exciting step for our NHS catering teams, providing chefs the tools and confidence to lead change.”
Phil Shelley, Chair NHS Food Review and National Lead for Net Zero Food, NHS England, said: “For the first time a single book encapsulates everything you need to know about current hospital food thinking. It is an incredible resource for chefs and caterers to be able to dip into and learn from. Congratulations to the whole Chefs’ Forum team for producing something so valuable for everyone working in hospital kitchens.”
A word from the Russell Blake, Managing Director of Healthcare at Compass Group added “Food and nutrition are so important across the NHS – for staff, visitors and of course to support the health outcomes of patients. This book emphasises the critical role of good quality food within healthcare and it is fantastic to see the collaboration from experts across the sector. The book has extended our longstanding partnership with the NHS and I am glad we could support to help bring the idea to life.”
Catherine Farinha, Director of The Chefs’ Forum, said: “Over the course of a year we interviewed, visited and collated everything we could about hospital food and condensed it down to book form. Its purpose was always to highlight the individual voices of the real experts, chefs at the centre of food decision making, and that’s what we’ve achieved and their message comes through loud and clear. Interspersed through out the book are the 100 recipes every hospital chef should know. This is the first time standard recipes have been assembled together in one place.”
1000 copies have been printed and will be shared with the 220 Trusts across NHS England.
The Healthcare Chefs’ Knowledge is also available as a greatly-subsidised eBook on Kindle for just £5 to cover selling fees.
CLICK HERE to purchase your copy.
Photo credit: Carlos Farinha.
