Chef of the Week: Matt Buscombe, Head Chef at Berwick Lodge in Bristol
How long have you worked at your current restaurant?
I’ve been working at Berwick Lodge for 6 years; I started as Sous Chef and in 2022 became Head Chef.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking started at a very early age and into my teenager years, where most Sundays would involve cooking lunch with my Grandma – so many fond memories! I went on to study cooking at South Devon College and then was honoured to start as an apprentice at the New Angel with John Burton-Race. I also worked at an amazing French bakery in Dartmouth, which fuelled my passion for pastry further.
What do you enjoy most about being a chef?
The late nights and early mornings…
Name three ingredients you couldn’t cook without.
Butter, garlic & chocolate.
Which piece of kitchen equipment couldn’t you live without?
Our iCombi Rational oven!
What food trends are you spotting at the moment?
I think ‘sustainability’ and ‘plant-based’ are still the buzz words of the moment.
What do you think is a common mistake that lets chefs down?
Laziness and a lack of enthusiasm – it is a hard industry and not everyone is cut out for it. With that said, Berwick Lodge is a breath of fresh – everyone strives to learn and it’s all hands-on deck here.
What is your favourite time of year for food, and why?
It has always been British summer time, where all the fruit and vegetables in season. We’re very lucky to have our own kitchen garden, orchard and bees at Berwick that provides apples, pears, plums, honey, courgettes, herbs, edible flowers – to name a few.
Which of your dishes are you most proud of?
Afternoon tea – it’s our most popular meal of the day here. Each season it’s fun to come up with creative ideas and twists on classics.
How do you come up with new dishes?
I focus on what’s in season and available locally as much as possible. Our menu is classic British with a modern twist, the team are always scoping out the competition, researching online, quizzing the whole Berwick team and trying new techniques in order to keep things new and exciting.
Who was your greatest influence?
My heart has always been with the pastry section, so working with the many talented chefs at the New Angel.
Tell us three chefs you admire.
My team – Lily, Lauren & Rachel.
What is your favourite cookbook?
A Day at El Bulli: An insight into the ideas, methods and creativity of Ferran Adrià.
Who do you think are the chefs to watch over the next few months?
With our own strong female team, it was nice to see Kasae Fraser in the final of the 2023 MasterChef: The Professionals. With the city of Bath so local, I’ve been able to visit both the Flute and Robun.
Ground-Breaking New Kit From RATIONAL
The Beginning of a New Era: RATIONAL introduces a world first online.
On 26 February at 3 pm (GMT), RATIONAL will once again demonstrate its innovative strength worldwide: Markus Paschmann, Chief Sales and Marketing Officer at RATIONAL, together with colleagues from Research & Development and the project team, will unveil a world first during this online event. The company announces that it will be unveiling something the market has never seen before and promises to introduce a new product category alongside the iCombi and iVario. Markus Paschmann says: “The new product will be faster, more flexible and capable of more than anything we have ever developed before.”
If you want to be one of the first to see how RATIONAL is once again revolutionising the world of professional kitchens, you can watch the free English-language keynote presentation online – with subtitles in many other languages: rat.ag/new-era
Contact:
Vanessa Millard, RATIONAL UK Limited
Tel: 01582 480388
Mob: 07879 552017
E-mail: v.millard@rational-online.com
Web: www.rational-online.com
Duncan O’Neill Steps-up
Duncan O’Neill, one of the NHS experts who took part in our creation of The Healthcare Chefs’ Knowledge – due to be published in March – has taken on a new job at Manchester University NHS Foundation Trust (MFT). Duncan O’Neill has become Food Safety & Quality Assurance Manager at MFT. His previous position was Support Services Manager Catering at Stockport NHS Foundation Trust at Stepping Hill Hospital in Stockport.
MFT is one of the biggest NHS Trusts in the country with 10 hospitals and two local community organisations and the new role will see Duncan O’Neill support different styles of hospital food delivery.
“MFT is a fantastic opportunity for me,” O’Neill told Catherine Farinha. “I have a wealth of experience working in NHS catering and will be utilizing that knowledge in my new role as Food Safety and Quality assurance manager here at MFT which is a challenge I`m relishing. I’ll be looking to work alongside teams from around the Trust to improve the mealtime experience for all our service users and ensure this is done safely. It’s an absolute privilege to be working for the biggest Trust in the country in this role. It’s a different model of operation at MFT vs Stockport which was one of the attractions of the role here broadening my knowledge across the sector. At MFT we have a mixture of delivery methods across the twelve sites which include ward-level regen kitchens, catering kitchen regen and individually tailored methods of delivery. I’m keen for the Trust to have a presence in all conversations around catering services at a national level and hope to actively contribute to this via the relationships I have built and colleagues I have met through working alongside NHS England.
I`m always keen to challenge stereotypes and perceptions around health service catering and believe this platform gives me the opportunity to continue this work.
I have had a warm welcome from colleagues here at MFT and look forward to the challenges ahead.”
Catherine Farinha said: “Duncan played a big part in the research for The Healthcare Chef’s Knowledge and everyone at The Chefs’ Forum wishes him well in his new job. What we have learnt is that hospital catering is done differently at every NHS Trust and our book is a way of formulating best practice and showing, in one volume, that there can be a central way of working that every trust can buy into. Duncan’s new role at MFT will be part of that process.”
Putting on The Ritz
200 school students in West London were treated to a taste of the top drawer of London on Monday at a Hospitality Industry Taster Day, packed with live demos and entertainment – Show us a stage and we’ll give you a show!
West London College played host to the special student spectacular, with 11 invited schools getting a sneak peak of what a life in hospitality is like.
The worshipful Mayor of Hammersmith and Fulham Patricia Quigley and former student of West London College came to open the event. She spoke of the importance of being able to cook and how lovely it was to see students from her constituency represented in such great numbers.
The demos were interspersed with fantastic music and dancing from Manchester rapper Lowkeylimit, Kit Sells and Jake Morgan – Our young audience really enjoyed the performances, and this is how we use music and dance to engage this age group.
Valentina Maschio from Gordon Ramsay Burger at Harrods built gourmet burgers, but not the sort most were used to.
Valentina invited students to help her make a smash burger on the FlashGRILL, a new edition to our demo stage from MCS Technical Products.
She also broke-in our brand new Unox Bakerlux convection oven that has been generously supplied by the market-leading oven manufacturer in creating some beautiful brioche buns, garnished with seeds and grains.
Aaj Fernando from The Ministry then took to the CookTek Helios double induction hobs to demonstrate how to make Asian gyoza dumplings, before Luigi Cagnin from The Ritz Hotel made perfect crêpe Suzette – the orange-flavoured pancake which is normally flambéed at the tableside.
Aaj also gave the students a butchery demo in the kitchen prior to the event using Aussie wagyu picanha which he has used in the Middle East and now at The Ministry in London. The young guests were able to try the wagyu beef in delicious canapés which were kindly sponsored by Meat & Livestock Australia.
As the demos were being performed, canapé-sized versions of the dishes were handed out to the students in the audience.
They also got to try pineberries, physalis and seasonal root vegetables butternut squash and celeriac kindly sponsored by First Choice Produce and Valrhona chocolate.
A final mocktail competition with Nathaniel Morales, Assistant Restaurant Manager at Gouqi London completed the two-hour session that also included lunch, kindly sponsored by Premier Foods.
Jo Wyke, Brand Manager – Foodservice said
“I really enjoyed the event today. There was lots to taste and learn about. Premier Foods were delighted to sponsor pasta pots for lunch with our Homepride brand. As the event spanned over lunchtime, it was important to ensure that our young visitors has a substantial, nutritious lunch as well as all of the lovely canapés, mini sliders, fruit, chocolate and mocktails.”
Head of Curriculum at West London College, Denise Charles, said: “We love these taster days that are organised by The Chefs’ Forum. They give school students an opportunity to come and visit and see what we do at the college and to get an insight into the sort of establishments we work with. It was great to work with Luigi from The Ritz and to sample Gordon Ramsay’s burgers. The cocktail competition with Nathaniel was also great fun.”
Catherine Farinha, Director of The Chefs’ Forum, said: “A huge thank you to all our participants and to West London College for their continued support. Aaj Fernando and Nathaniel Morales rounded out a brilliant morning and we love it when we can bring in such dedicated professionals from the best hotels and restaurants to work with schools and students. It’s what having a Chefs’ Forum Academy is all about.”
All the students who helped-out with the demos won a subscription to CKBK, a fantastic online recipe repertoire of the finest cookbooks and the winners of the cocktail competition won dinner for two in Taste restaurant at the college.
There were past students showcased as success stories, as well as current students who had previously attended our Taster Days at the college in previous years. What we are doing is definitely working in driving-up college registrations year on year, making a valuable contribution to solving the chef shortage.
The Chefs’ Forum is looking to expand its network of Chefs’ Forum Academies across the UK and would be more than happy to stage similar events at FE colleges around the country.
Next week sees the demo stage and Hospitality Industry Taster Day event travel to Coleg Gwent, with Cambria and South & City College Birmingham hosting in March and April.
Photography & film by Carlos Farinha.
Top Chefs Love Bragard!
When it comes to chef jackets, Luciana Berry (winner of Top Chef Brasil 2020) knows a thing or two about how to make them look good. But, it turns out, the tailoring is only half of the benefit of going Bragard.
“It’s really important when we perform cookery demonstrations at big shows, spanning over a few days, that we are comfortable, smart and cool. With Bragard I know I always will be and I don’t wear anything else. I’ve just been in Berlin for Fruit Logistica where I showcased fabulous Brazilian cuisine on the Abrafrutas stand, showcasing amazing Brazilian produce. Thank you to Bragard for sponsoring by jackets.”
Next month I’m going to be on the BelOrta stand at IFE showcasing Belgian Ruby Red tomatoes. So, I’ve got to look and feel my best as Executive Chef of The Chefs’ Forum’s BelOrta demo stage, both organising the chefs who will showcase tomato recipes as well as demoing myself each day.”
Luciana has always worn Bragard and has bought over thirty jackets from them over the past decade for various events and shows as a celebrity chef.
Chef Works UK have a full-service embroidery service, so can produce bespoke, branded jackets for any occaision and supply all jackets for Chefs’ Forum events and the chefs absolutely love them!
Luciana continued
“With Bragard I can always be sure of the tailoring. It’s perfect and the Impulse jacket enables me to move freely whilst giving a cooking show to the audience of show visitors.”
“The Chefs’ Forum is incredibly proud to be working with Bragard, showcasing their beautiful chef tailoring at all of our Chefs’ Lunches.” said Catherine Farinha, Director of The Chefs’ Forum.
“Bragard will also be supplying all of our demo chefs with jackets for our demo stages in the IFE and co-located HRC taking place next month at Excel- 25th-27th March. We’re all going to be looking fabulous!”
For more information on Bragard chef jackets and specialist embroidery services, please contact ben@chefworksworld.com
Joké Wins Big as Michelin Recognises Chishuru
Adejoké Bakare, known affectionately as “Joké” has become the first black female Michelin-starred chef in the UK and only the second in the world.
Joké is the founder of Chishuru restaurant which opened in its new location in Fitzrovia last autumn having had a run in Brixton. The cuisine is West African.
Interestingly, a second West African restaurant Akoko, also in Fitzrovia, was also awarded with a star.
“It hasn’t sunk in yet,” Bakare told The Guardian. “Until this morning I was just focused on enjoying the accolade itself, which I’m hugely honoured by. But seeing reactions on social media today, I’m starting to feel a weight of responsibility on my shoulders too, it’s lovely.”
The menu includes dishes such as sinasir (fermented rice cake), moi moi (bean cake) and ekoki (corn cake).
Denise Charles
“We make our own rules,” Bakare continued. “We answer to no one, we do our own thing. As a black female chef I’m not totally sure I could have done it any other way.”
Chefs’ Forum favourite Denise Charles, Head of Curriculum at West London College, said of the news:
“Congratulations Adejoké Bakare on being the first black woman to achieve a Michelin star, breaking through the ceiling and ensuring that there is a path for others to follow. Well done. I will look forward to booking and eating the delicious cuisine.”
We echo those words. A fine achievement demonstrating that patience and belief are the keys to success.
Chef of the Week: Chris Alexander, Executive Chef at Restaurant Associates in Birmingham
How long have you worked at your current restaurant?
I have worked at Restaurant Associates for 2 years as a Exec Chef in corporate hospitality.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from my family, watching my grandparents grow their own vegetables in their allotments. The idea of picking something and turning it into a meal interested me. I believe that’s how it all started. I learnt my skills in high end accoladed restaurants, and have also done stages in 1 and 2-star restaurants that I have admired, and I will continue doing so.
What do you enjoy most about being a chef?
Creativity, great produce, development with the team with dishes and the big one, always learning something new.
Name three ingredients you couldn’t cook without?
That’s a hard one… onion, garlic and flour.
Which piece of kitchen equipment couldn’t you live without?
My Japanese knife.
What food trends are you spotting at the moment?
I feel the biggest trend and focus now is very much no wastage, stainable produce and producing dishes with a low carbon footprint.
What do you think is a common mistake that lets chefs down?
Chasing money, we all have to live I get it but learn your trade as mush as you can. Get some stages in high end restaurants. It will pay off in the long run.
What is your favourite time of year for food, and why?
Springtime is one of my favourites. It brings such great produce and a great time to forage. I find the dishes are lighter but still big flavours this time of year.
Which of your dishes are you most proud of?
I think if I had to pick one it would be my “Asian Beef Tartar, Beef Dumpling, Dashi broth. “ it is fresh, clean and hits all the right notes.
How do you come up with new dishes?
I like to take inspiration from classics and applying twists plus adding in current trends. I feel my style constantly changes and believe every dish is a team event. In the kitchen we come up with an idea and the dish evolves.
Who was your greatest influence?
Many chefs Thomas Keller, Magnus Nilsson. But I’ve had some great influences along my career. Chef Jon Mills opened my eyes to what you could do with one good ingredient, with a great tuna three ways dish that inspired me and pushed me to feed my passion. Chef Paul Gilmore is a great chef and the same very grounded chef taught me flavour is always first and how to pack flavour in.
Tell us three chefs you admire.
Tom Shepherd, Gareth Ward and Adam Thomason.
What is your favourite cookbook?
Noma Guide to Fermentation or Fäviken.
Who do you think are the chefs to watch over the next few months?
Stuart Deeley at Smoke and Brad Carter at Carters at Eighteen.
What’s been your favourite new restaurant opening of the last year?
It’s not last year but it’s got to be Upstairs by Tom Shepherd. I haven’t eaten there yet, but I have eaten at Adams when Tom was there. But it’s my favourite because Tom is an inspiration and what he’s achieved in the time frame. You must admire his drive and achievements.
Cubitt House Announces Relaunch of The Orange, Belgravia
Restoring one of London’s historic public houses to its former glory Celebrating the design history of Pimlico Road.
Cubitt House, the privately owned collection of some of London’s most iconic pubs, is relaunching The Orange, one of the capital’s most historic boozers, on 26th February.
The pub group is co-chaired by Georgie and Sam Pearman and has renowned chef and author Ben Tish directing the food, who is also due to launch cookbook Mediterra in July. The team has focused the last 3 years on modernising some of the city’s most inspiring centrally-located pub buildings, overhauling the menus with Ben Tish’s renowned culinary approach and renovating the interiors so that they celebrate the original aesthetics of each site through Georgie Pearman’s iconic vision.
The Orange pub on Belgravia’s Pimlico Road has welcomed thirsty Londoners for centuries. Opened in 1800 as a brewery and reportedly named after William of Orange, the pub has become known for connections with his royal heirs ever since. Georgie, Sam and the Group are excited to honour the building’s history with a dramatic revamp set to reignite the pub and return the atmosphere to its
former glory. With four bedrooms and 200 covers, the relaunch will see the space reinvigorated with a dramatically extended bar area running through the entire ground floor. The space will be equipped with its own charcuterie station from which Ben and the team will churn out lashings of Mediterranean inspired cured meats and a wood-fired pizza oven. Tom Raciborsk has been appointed as Head Chef at The Orange to work alongside Ben in the kitchen while Craig Rawcliffe, previously at the Hawksmoor Group, will be stepping into the role of General Manager.
Ben has created an entirely new menu for the launch of The Orange with his innovative and Mediterranean inspired take on pub classics. As well as hearty Large Plates like the Angus Ribeye with Roasted Onions and Comte; and the Wood Roast Chicken with Grapes, Wine and Rosemary; guests can order smaller plates to start (or for sharing), like the Roast Squid with Za’tar and Aioli and the Grilled Lamb & Rosemary Arrosticini.
Typical of Ben’s cooking, food is seasonal and flavour-rich, and the pizzas (to be served daily both in-house and for takeaway) are no exception. Toppings like Mortadella, Buffalo Mozzarella, Pistachio; Ibérico Pancetta, Roasted Pineapple, Pickled Red Onion and Chilli; and Red Prawns, Rose Harrisa, Marmande Tomatoes, Caciocavallo and Oregano, will bring a laid back feel to the offering. Sharing specials, on the other hand, like the Moussaka; and the Porter House Chop with Wood Roasted Treviso, Pancetta & Chianti Sauce are designed for two or more people and carry a sense of occasion for those dining at The Orange.
A lower ground floor is clad with wine bottles and holds its own bar for revelling and live music throughout the year. A vault space sits at the foot of the room, enclosed by a heavy velvet draped entrance and black steel lined windows. The original stone features and wooden floorboards are continued throughout the building. The first floor, with its multileveled three dining rooms, is reminiscent of historic coaching inns with their enclosed and intimate spaces. Huge windows brighten the floor and look over the busy Pimlico Road, still to this day a centre for design, interiors and antiques with the newly renovated Newson’s Yard and Pimlico’s Design Quarter. Using local designers for the majority of the interiors at The Orange, Georgie has sourced wallpapers from Lulu Lytle’s collection at Soane Britain while all the ground floor walls are adorned with paints from Edward Bulmer Natural Paint, whose shop is located opposite the pub. A number of lampshades and fabrics are chosen from Fermoie, two doors down, with beautiful still objects curated from Nina Campbell’s flagship store in Pimlico. The Lacquer Company has provided hand crafted contemporary furniture for the bedrooms.
Al fresco street side seating for 26 and an 18-cover roof terrace adorned with tasteful greenery makes for plenty of outdoor dining. The south-facing roof top will be the perfect spot for summer sipping, with Cubitt House’s recently launched Maison Cubitt Rosé being served throughout the summer months. The drinks and wine menu has been concocted by Head of Wine, Charles Beaini, with a selection of classic and modern options available throughout the pub.
Commenting on the opening, Sam Pearman said: “Taking iconic pubs across London and restoring them, with a modern eye, to their former splendour is what we do at Cubitt House and we’re so excited to do just this for The Orange. The pub has such a rich history, once a brewery and since a meeting spot for Londoners, celebrities and royals over the years, it earnt a name for itself in past decades for its buzzing ambience and generous offering. It’s so sad to see the decline of places like this when their foundations have so much promise – beautiful buildings with centuries of history. We hope our take on The Orange shines a light on this. I know that Ben’s menu will serve as a refreshing reminder of what a pub should be – a relaxed and warm setting serving brilliant food and drink alongside great hospitality.”
Chef of the Week: Joshua Morris, Senior Sous Chef at Palé Hall in Gwynedd, Wales
How long have you worked at your current restaurant?
I have been at Palé Hall since October 2019, where I’m currently the Senior Sous Chef.
Where did your passion for cooking come from and where did you learn your skills?
I sort of fell into it, started as a kitchen porter and eventually progressed through the ranks and realised I really enjoyed cooking food. Working under Matt Waldron at the Park House in Cardiff, Adam Reid at the French in Manchester, and Gareth Stevenson at Palé Hall, have all taught me a lot.
What do you enjoy most about being a chef?
No day is ever the same, and how creative each day can be, and meeting some interesting characters is always a bonus.
Name three ingredients you couldn’t cook without.
Salt, butter & garlic.
Which piece of kitchen equipment couldn’t you live without?
My Wusthof fish slice, it’s battered but it’s still going strong with me into every service.
What food trends are you spotting at the moment?
Everyone seems to be using those pesky leaf tuiles…
What do you think is a common mistake that lets chefs down?
Poor attitudes & a lack of patience, myself being guilty of both in my younger days.
What is your favourite time of year for food, and why?
Spring, you get some mega produce like British asparagus and some banging Jersey royals. The world is essentially waking up…
Which of your dishes are you most proud of?
Probably the dishes I put up for Welsh National Chef of the Year, after all, I won it with them.
How do you come up with new dishes?
I can be influenced by anything, but it’s usually just using the seasons and pairing flavours & textures. If it works, it works.
Who was your greatest influence?
It’s a toss-up between Gareth Stevenson, Matt Waldron & Adam Reid, they’ve all shaped me in different ways.
Tell us three chefs you admire.
Daniel Clifford, Michael Caines & Hywel Jones. All have done incredible things during their time in the industry.
What is your favourite cookbook?
Midsummer House Cookbook.
Who do you think are the chefs to watch over the next few months?
Ollie Bridgwater up at The Gilpin is cooking some amazing food right now.
What’s been your favourite new restaurant opening of the last year?
I haven’t personally been, but Higher Ground in Manchester, looks amazing and is definitely on my list.
Iconic Masterclass at Chewton Glen
Three colleges, a whole host of Dorset and Hampshire chefs and top suppliers to industry, all descended on Chewton Glen for a memorable employer showcase lunch on Monday 5th February.
Students from Eastleigh, Brockenhurst and Bournemouth & Poole Colleges were represented in The Kitchen at Chewton Glen, the informal eat, meet, and dine space overseen by TV chef James Martin. Along with chefs from hotels within the Iconic Luxury Hotels collection, Executive Head Chef of Chewton Glen, Luke Matthews and Head Chef of The Kitchen, Luke Phillips ran the show along with Chris Hannon, Executive Chef of Cliveden House and Bradd Johns, Executive Chief of The Mayfair Townhouse.
Catherine Farinha, Director of The Chefs’ Forum, said: “This showcase of talent from Iconic Luxury Hotels was brilliant. Chewton Glen, Cliveden House, and The Mayfair Townhouse all demonstrating why they are at the top of their field and with exemplary students from three colleges taking part, the chefs created a fantastic lunch for our prized guests. The important work of showcasing the group to the next generation of talent was assured.”
Clive McNish, General Manager at Chewton Glen said: “We were delighted to work alongside The Chefs’ Forum on this impressive event. We were not only able to showcase our kitchens to students, chefs, suppliers, and guests but to give a glimpse of what we can offer at Chewton Glen. It was a memorable day for everyone, and we are grateful to all the chefs who took party in making this event such a success.”
Sue Lyons, Head of Delivery – Hospitality/Travel/Health & Fitness and Public Services at Eastleigh College said:
‘It was a privilege for our students to be invited to this event to work with Chefs from across the Iconic properties, students from the other two colleges as well as two ex-Eastleigh students that are full time Chefs with Chewton Glen. We already have an excellent relationship with Chewton Glen but was lovely to work and meet chefs from the other properties. All of our 6 students had an amazing time and enjoyed the whole experience and days like these are so important to both the students and tutors.
Paul Dayman from Bournemouth & Poole College said: “Chewton Glen and 
Cliveden House Executive Chefs are role models for our student chefs and along with The Mayfair Townhouse it was amazing to be able to see how the Iconic Luxury Hotels collection operates together. The students had a brilliant day and could see an easy route to the level and the standards they must aspire too. Well done to The Chefs’ Forum.”
Cathy McArthur, Catering Lecturer at Brockenhurst College said:
“I was delighted to see two of our students win both Front of House (Imogen Allen) and Back of House (Daisy Boreham) Star of the Day. Industry events like these are so important for students to work with their peers from other colleges and fantastic employers like Chewton Glen. We have built a longstanding and successful relationship with Iconic Luxury Hotels and really enjoyed catching-up with our teaching peers from Bournemouth and Poole and Eastleigh College.”
The lunch in full:
Welcome Drink
Brown Brothers Innocent Bystander Moscato
Canapés by Saucery served on handmade wooden boards by Richkins Woodcraft
- Panko chicken with katsu curry sauce
- Beef fillet with mushroom sauce
Starter – Bradd Johns (The Mayfair Townhouse)
Artichokes with celeriac, shitake, and mushroom ketchup
Fish Course – Chris Hannon (Cliveden House)
Poached cod, parsnip, taramasalata and lime
Main Course – Luke Matthews (Chewton Glen)
Somerset Beef cheek, horseradish, kale, and heritage carrots Luke’s main course was plated on Wedgwood Gio fine bone china dinner plates
Dessert – Luke Philips (The Kitchen at Chewton Glen)
Dark chocolate and amaretto mousse, candied almonds, sour cherry carpaccio, dark cherry, and basil sorbet
Wine Sponsored by Brown Brothers – Innocent Bystander Pinot Gris and Innocent Bystander Syrah
Produce kindly sponsored by New Wave Seafood, La Chasse and Dole Foodservice.
Photography & film by Carlos Farinha.
