Saving the Best for Last
Four top chefs cooked up a storm at Liverpool’s stunning Municipal Hotel & Spa on Monday to close 2024 with one last great lunch. The event, The Northwest Chefs’ Lunch, brought together top culinary talent from the region and marked the perfect close to a year of celebrating excellence in hospitality.
Showcasing Regional Flavours
This exclusive lunch featured a spectacular four-course menu, with each dish crafted by a leading chef:
Starter: Mike Kenyon of The London Carriage Works kicked off with a steamed bun filled with Royal Greenland prawns, accompanied by shell bisque, white radish, and black sesame.
Fish Course: Paul Askew of The Art School Restaurant delivered a masterpiece of Royal Greenland Nutaaq® cod, cavolo nero, parsnip purée, prawns, keta, and cucumber sauce.
Main Course: Andrew Green, Executive Head Chef at The Municipal, presented a decadent dish of seared Aussie wagyu beef, short rib croquette, carrot purée, celeriac fondant, beetroot, watercress crumble, and horseradish jus.
Dessert: Jake Parry of The Halyard Liverpool, Vignette Collection, provided a sweet finish with an apple and cinnamon éclair, almond and oat crumble, white chocolate gelato, and miso caramel.
An Event to Remember
Guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting the tone for an afternoon of indulgence.
Annie Brown, General Manager at The Municipal Hotel & Spa, reflected on the occasion:
“We are honoured to host the final Chefs’ Forum lunch of 2024, celebrating the exceptional talent and ingredients of the Northwest. It’s been a joy to bring people together in such a stunning setting for a truly memorable event.”
Andrew Green, Executive Chef The Municipal Hotel, added:
“This event has been a brilliant way to showcase the incredible culinary talent and regional produce we have here in the Northwest. It’s an honour to host such an important gathering and to share these dishes with our guests.”
Paul Askew, Chef Patron of The Art School Restaurant said:
“I have really enjoyed working with the students from Hugh Baird College today, they have been excellent both front and back of house. It is brilliant to put Liverpool’s thriving restaurant scene on the national map with The Chefs’ Forum and these events are so important to nurture the next generation of hospitality professionals. I’m very much looking forward to the next one!”
Nurturing Future Talent
The event also celebrated the partnership with Hugh Baird College, as culinary students worked alongside the chefs to prepare and serve the meal. This collaboration emphasised the importance of developing the next generation of hospitality professionals.
Stephen Otty, Curriculum Manager Hospitality, Travel and Aviation at Hugh Baird College concluded:
“We are always very proud of the work that our students put into their hospitality and catering courses and it was clear to see how much they all enjoyed working at The Municipal. They were very well-looked-after from the moment they arrive and they learnt so much from the team. We have already organised three different work experience opportunities on the back of the event, so we are really grateful to The Chefs’ Forum team for putting it all together and The Municipal for hosting.”
Hugh Baird College students Charlie Sharpe (back of house) and Chloe Prior (front of house) were our stars of the day, winning a signed copy of our book ‘The Chefs’ Knowledge – The Modern Culinary Repertoire’ featuring 100 recipes every chef should know, interviews with top chefs and different career options within the hospitality industry.
A Fitting Finale
As the final Chefs’ Forum lunch of the year, A Taste of the Northwest was a resounding success, leaving guests inspired by the talent and innovation on display. This exceptional event reinforced Liverpool’s position as a hub of culinary excellence and celebrated the very best of regional flavours.
Thank you to all our sponsors: MCS Technical Products, Wedgwood, S.O.S Catering Equipment, Pastry Gelato Equipment, Aussie Beef & Lamb, Hotel, Restaurant & Catering Show, Dole Foodservice, Royal Greenland, Chef Works, Saucery and Tokyo College of Sushi & Washoku.
Photography by Carlos Farinha
Jack’s Creek Triumphs at 2024 World Steak Challenge, Showcasing Australia’s Premium Beef Quality
Family-owned Australian beef producer Jack’s Creek has reinforced its position as a global leader in premium beef, winning the coveted World’s Best Steak award for its Purebred Wagyu Sirloin, along with 17 medals—including 10 gold—at the prestigious World Steak Challenge 2024. This is the fourth time in 10 years, and the second year in a row, that Jack’s Creek has won this title.
The World Steak Challenge, held in London at the Smith & Wollensky Steakhouse, recognises the finest steaks from around the world based on breed quality, marbling, and consistency. Jack’s Creek’s success was highlighted by its gold medal wins in key categories such as Fillet, Ribeye, and Sirloin, across Wagyu, Wagyu Cross, and Black Angus entries.
Kaine Allan, Jack’s Creek UK and EU Head of Sales, was thrilled with the results:
“We’re overjoyed to see Jack’s Creek once again among the top contenders at the World Steak Challenge. These prestigious accolades reflect our unwavering commitment to producing premium beef and consistently delivering top-tier products on the international stage. We’re proud to be able to represent Jack’s Creek here in London, alongside one of our long-term European distributors, Albers Foods.”
The judging process at the World Steak Challenge is rigorous and comprehensive, with each steak evaluated based on its appearance, marbling, fat consistency, as well as tenderness, aroma, and flavour once cooked. In addition to the gold medals, Jack’s Creek earned silver medals in Ribeye and Sirloin categories and bronze in Ribeye and Fillet, highlighting the company’s diverse range of world-class offerings.
Stephen Edwards Meat & Livestock Australia Business Manager UK said:
“What an achievement for Jack’s Creek to have been awarded the coveted title of World’s Best Steak at the World Steak Challenge for the second year running – although having sampled the quality of their products I have to say it’s not a surprise.
“Jack’s Creek is a really top-quality producer of high-end red meat products, one of the best in the world. They have won the title of World’s Best Steak four times now, which speaks volumes of the consistency of Jack’s Creek and the wider Australian beef industry.
“Overall Australia performed amazingly well in this year’s competition, with a total of 21 gold medals, the most given to any country and we’re really proud to be a part of such a world-leading red meat industry. It’s a reflection of the quality of steak coming from Australia to the UK, which we’re delighted to be able to promote to retail buyers, chefs, restauranteurs and hospitality professionals here in the UK.”
Jack’s Creek Managing Director, Patrick Warmoll, reflected on the long-term dedication that has led to this success:
“These awards are a testament to the decades of hard work and passion behind Jack’s Creek. Since the 1980s, the Warmoll family has been focused on raising premium Black Angus cattle, and in the 1990s, we introduced Tajima Wagyu sires to our breeding program. This rich history and ongoing commitment to improvement have allowed us to remain at the forefront of the global beef industry.”
The winning Purebred Wagyu Sirloin came from a steer bred on the Warmoll family’s Big Jack’s Creek farm in Willow Tree, backgrounded on their Urubula property in Breeza, finished at Lemontree Feedlot in Millmerran, Queensland, and processed at Northern Co-operative Meat Company in Casino. Jack’s Creek’s unique approach to beef production, from breeding to feeding, ensures the highest possible standards for its premium beef.
“We’re proud not only of our own achievements but also of the entire Australian beef industry,” said Mr. Warmoll. “Australia’s beef sector continues to lead the world in quality, with advances in animal nutrition, breeding, and processing. Our success is part of a broader trend, as evidenced by the number of gold medals awarded to Australian producers this year.”
Jack’s Creek processes grain fed Wagyu, Wagyu Cross, and Black Angus cattle in toll- processing arrangements with Australian Country Choice and Northern Co-Operative Meat Company, exporting premium Australian beef to over 30 countries worldwide.
“These awards recognise the hard work of our entire team and our valued partners — from cattle suppliers to feedlots and processors — who all play a crucial role in delivering the finest beef for our customers,” concluded Mr. Warmoll.
Chef of the Week: Pedro Vega Fuentes, Food Innovation Chef at Olive Catering in Bristol
How long have you worked at your current restaurant?
Two and half years.
Where did your passion for cooking come from and where did you learn your skills?
From a young age, my grandfather was a farmer, and every Sunday he would always cook lunch for the family. I really enjoyed watching him cook and seeing how much love and passion he put into his dishes. But the best part was having the whole family together, eating the wonderful food and enjoying each other’s company. Years later, I helped my aunt with the Sunday family lunch and started learning about the passion for cooking, alongside the skills I gained from cookery school and work experiences.
What do you enjoy most about being a chef?
Having the opportunity to do different things every day, work in a dynamic environment, be involved in development and changes, and also have the chance to create new dishes and ideas.
Name three ingredients you couldn’t cook without.
Olive oil, garlic and fresh tomato.
Which piece of kitchen equipment couldn’t you live without?
Grill, oven and slow cooker.
What food trends are you spotting at the moment?
Food surplus and comfort food with twist.
What do you think is a common mistake that lets chefs down?
I think the most common mistake that lets chefs down is the lack of planning and preparation.
What is your favourite time of year for food, and why?
I like Easter food, but I love summer because it is when I travel and eat food from different countries. I also like September; it’s a great season, and it’s when we start working on plans for the coming year after the summer. There is always a lot happening in September.
Which of your dishes are you most proud of?
Probably one of the dishes I made when I came second in the Young Chef of the Year competition in Spain: Beetroot Ravioli with Iberian Pancetta, Egg Yolk, and Butternut Squash Purée.
How do you come up with new dishes?
Normally, I draw inspiration from other chefs, social media, or simply by eating out and trying different dishes. I also love the idea of fusing different cultures and techniques. I enjoy playing with food and experimenting with different ideas.
Who was your greatest influence?
On my life, my mum.
Tell us a chef you admire.
Jordi Roca.
What is your favourite cookbook?
The Flavour Thesaurus.
Who do you think are the chefs to watch over the next few months?
Ben Allen and Diego Guerrero.
What’s been your favourite new restaurant opening of the last year?
Seven Lucky Gods in Bristol.
Tip Top On The Cliff Top
The Chefs’ Forum Cornwall Lunch at The Headland Hotel in Newquay brought together top chefs, local producers, and industry professionals to showcase Cornwall’s finest ingredients. An impressive four-course menu highlighted the depth of talent and innovation in Cornish cuisine.
The Headland Hotel provided a fittingly luxurious and scenic backdrop for the event. Perched on a clifftop overlooking Fistral Beach and offering sweeping Atlantic views, The Headland is a testament to Cornish hospitality and welcomes guests from across the globe to experience the best of the region’s culture and natural beauty.
Chefs’ Forum Founder, Catherine Farinha played MC at the lunch and introduced the local produce suppliers. Colin Putt from Dole Cornwall told the guests of the problems that growers and farmers have experienced this year with the wettest year in living memory.
Brian Etherington Meat Co. Sales Manager, Colin Kettle, then told the guests about the provenance of the local beef and pork and talked about the importance of supporting local farmers, who have also had problems in feeding their animals, as they haven’t been able to graze because of the terrible wet season.
Matthew Stevens then spoke about the delicious hake he supplied and the hardworking trawlermen who land the deep-sea fish species. He told the guests that he supports The Fisherman’s Mission and encouraged them to do so too.
General Manager, Jason Adams said
“It is wonderful to have the students from Cornwall College here in our kitchens, learning from our chefs and working front of house with the restaurant team today. As a trained chef myself, I am delighted to see how keen and dedicated the young team are and it is a great sign for our industry. It fantastic to be able so celebrate excellent local produce and we really are grateful to the sponsors for their support of such a positive event for the local hospitality industry.”
Executive Chef, Gavin Edney echoed his comments, he said
“I am delighted to host the Cornish Chefs’ Lunch here at The Headland, its great to see 14 young chefs and front of house students working so hard and getting involved with every element of a live service for our industry peers. Today’s event is really well-attended and its really important that we nurture this young talent to protect the future of our industry – If we don’t nurture the young talent, then we’ll run out of great places to eat.”
Emma Edwards, Head of Hospitality, Catering, Hair and Beauty was delighted to bring a team of seven front of house and seven back of house level three students to The Headland Hotel, she said
“It is a great opportunity for our students to work at such a beautiful property, this is fantastic work experience for them and they have really enjoyed the day! It was great to see Abbie Turner and Phoenix Ford who were awarded ‘Star of the Day’ and each received a signed copy of The Chefs’ Forum’s recipe book – The Chefs’ Knowledge -A great day for all involved.”
Lunch guests were welcomed with a Brown Brothers Estate Chardonnay and Durif.
What was on the menu?
Adrian Oliver of Cornish Field Kitchen served the starter, an award-winning pork and bacon sausage roll with beetroot ketchup and pickled red onion, which paid homage to traditional flavours with a refined touch. He also served a portion of Hospitality Action ‘Invisible Chips’ to raise the profile of the industry charity, alongside Southwest board-member, Stuart Mathieson, who promoted their next charity dinner to be held on 27th February 2025 at The Alverton Hotel in Truro.
The fish course by Debbie Thorpe, a MasterChef: The Professionals 2019 finalist, featured Cornish hake in a delicate Laksa curry sauce with marsh samphire and freshly foraged sea purslane, perfectly balancing local ingredients with bold, international influences.
Gavin Edney, Head Chef at The Headland, then presented a main course of slow-roasted West Country beef, complete with an oxtail tart, Roscoff onion, turnip, horseradish, and a classic Bordelaise sauce.
To close the meal, Eddy Rains from The Halfway House Inn prepared a nostalgic
treacle tart with mulled poached quince, hazelnut and cinnamon tuille, and Cornish clotted cream, rounding off the lunch with a comforting, seasonal dessert.
Supported by suppliers including Dole Foodservice, Matthew Stevens, and Brian Etherington of the Meat Co, The Chefs’ Forum Cornwall Lunch celebrated the region’s dedication to sustainable, quality produce.
The event reinforced Cornwall’s growing reputation as a culinary destination and the collaborative spirit among its chefs and producers, making it a standout occasion in the Cornish food scene.
Photography & film by Carlos Farinha
Campania Shines in Global Spotlight: A Culinary Journey Through Territory and Traditions
Campania’s unique blend of geography, history, and culinary heritage was celebrated in an exclusive showcase titled ‘Divine Campania and Its Stars’, offering invited guests a gastronomic journey through the region’s rich traditions. Held in London on November 6th at The Italian Embassy, this special event highlighted Campania’s remarkable culinary influence through a thoughtfully crafted menu, curated to bring the flavours of Italy’s southern coast directly to an international audience.
The event, A Journey Through Territory and Traditions, featured a range of Campanian specialties, underscoring why the region has become an inspiration for chefs and food lovers worldwide. Guests enjoyed a menu that wove together the essence of Campania’s traditional dishes, including:
The Fried Specialties – showcasing the art of Campanian frying with golden, crispy bites that embody the region’s approach to simple, yet flavourful food.
The Mozzarella – highlighting the creamy buffalo mozzarella of Aversa, famed for its rich texture and taste.
The Fish – featuring fresh Mediterranean seafood, a staple in Campania’s coastal cuisine.
A Stroll through Sorrento – a course dedicated to the Sorrento Peninsula’s flavours, capturing the aromas of local herbs and the essence of citrus groves.
The Rice and The Pasta – an homage to Campania’s passion for pasta and risotto, crafted with traditional ingredients.
The Vegetables – using local produce such as San Marzano tomatoes, celebrated for their taste and quality in both Campanian and global kitchens.
In the dessert section, “Sweet Campania” indulged attendees with classic treats, each carrying Campania’s culinary legacy:
The Babà – a rum-soaked sponge delicacy.
The Pastiera – a traditional ricotta pie that symbolises the region’s Easter celebrations.
The Graffette – a Campanian twist on doughnuts, dusted with sugar and perfect for ending a meal.
In addition to these classic dishes, Divine Campania brought in some of the region’s finest wines, showcasing selections from Villa Campagnano and Cantine Antonio Mazzella of Ischia. Sparkling wines from these vineyards offered a taste of Campania’s volcanic terroir, while Biancolella DOC and Per’e palummo DOC from Cantine Casa d’Ambra added a unique dimension to the evening, reflecting the essence of the region’s soil and climate in every sip.
Felice Casucci, Councillor for Tourism of the Campania Region, spoke passionately about the importance of events like this to share Campania’s heritage with the world
“Campania is the irresistible embrace of a people that challenges every attempt at classification. Our region’s culinary legacy, intertwined with its land and history, inspires not only travelers, but chefs worldwide. This event celebrates the journey into the heart of Campania, a place where food is not only tasted but felt.”
From fried delights to fragrant wines, ‘Divine Campania and Its Stars’ demonstrated how Campania’s culinary offerings extend beyond ingredients, bringing together tradition, territory, and a love for life that makes the region a beacon in both the world of tourism and the global culinary scene.
Red Gurnard Takes Centre Stage in 40th Anniversary of the Roux Scholarship
The humble red gurnard, often overlooked in favour of flashier seafood, is about to make waves in the culinary world. This year, as the renowned Roux Scholarship opens its doors to young chefs across the UK, competitors are being challenged to bring this underappreciated fish into the spotlight. With the Roux Scholarship celebrating its 40th anniversary, the red gurnard could be set to take a starring role in the career-making contest.
Historically seen as bycatch rather than a delicacy, the red gurnard is known for its firm, white flesh and rich flavour. However, it has yet to gain the recognition of more glamorous fish in fine dining. Now, with the 2025 Roux Scholarship tasking participants with creating a dish centred around Cornish red gurnard, this fish may finally be getting its due.
Open to chefs aged 22 to 29, this year’s competition requires entrants to develop a recipe serving four people using two whole dayboat Cornish red gurnards, live St Austell deep-sea mussels, red dulse seaweed, and two garnishes, one of which must include parsnip. This approach aims to inspire young chefs to showcase British ingredients, transforming them into gourmet dishes with creative flair.
The decision to spotlight gurnard aligns with the scholarship’s ethos of celebrating overlooked British produce and elevating simple ingredients. Judges, including Michel Roux Jr. and Alain Roux, hope that the challenge will push contestants to think beyond traditional fine-dining staples, embracing a less conventional fish to deliver fresh, inventive cuisine.
Red gurnard is particularly prized by those who appreciate sustainable seafood. It is found in British waters and is fished responsibly, making it a great choice for the scholarship’s commitment to sustainable, locally sourced ingredients. Competitors will be required to honour its unique flavour profile and texture, finding ways to highlight its firm flesh, which absorbs marinades well and stands up beautifully to bold seasonings.
By shining a spotlight on red gurnard, the Roux Scholarship’s 40th anniversary challenge not only marks a milestone for the competition itself but also brings attention to an often underrated British ingredient. Through this unique brief, the scholarship aims to open new avenues for chefs and diners alike, expanding appreciation for local, sustainable produce.
With entries open until midnight on 20 January 2025, young chefs with a passion for innovation and a love of British ingredients have the chance to take their place in the Roux Scholarship legacy. The winning chef will go on to train in one of the world’s leading three-Michelin-star restaurants, a career-defining opportunity that promises to bring red gurnard – and the chef who reimagines it – to the forefront of fine dining.
Chef of the Week: René Muller, Head Chef at Thurlestone Hotel in Devon
How long have you worked at your current restaurant?
2 and a half years.
Where did your passion for cooking come from and where did you learn your skills?
Learnt a lot of skills from my grand mother (granny’s food was always best).
What do you enjoy most about being a chef?
Love that every day is a learning day, and being able of bouncing ideas of one another.
Name three ingredients you couldn’t cook without.
Salt, potatoes and meat.
Which piece of kitchen equipment couldn’t you live without?
My knife.
What do you think is a common mistake that lets chefs down?
Over doing a simple but lush dish.
What is your favourite time of year for food, and why?
Autumn as I love the game season.
Which of your dishes are you most proud of?
Our venison dish we served last Monday at The Chefs’ Forum lunch we hosted at Thurlestone Hotel.
How do you come up with new dishes?
Research and try things out as you go along.
Who was your greatest influence?
Alfons Schuhbeck.
Tell us three chefs you admire.
Harald Wohlfahrt, Alfons Schuhbeck and Raymond Blanc.
What is your favourite cookbook?
Rick Stein’s Seafood.
Entries Open for The Roux Scholarship 2025
Just two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel, London, the Roux Family are delighted to reveal the entry details of the 2025 competition. Entries open today and UK-resident chefs, aged 22-29, are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.
Recipe Challenge 2025
The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
• Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).
• 600g live St. Austell deep sea mussels
• Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.
• One garnish/accompaniment must include parsnip and the other can be the chef’s choice. One of these can be served separately, if preferred.
• A sauce must accompany the dish.
Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For additional rules and stipulations, see www.rouxscholarship.co.uk
Chairman Alain Roux said:
“With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable. The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”
Chairman Michel Roux Jr said:
“Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”
Celebration of the 40th anniversary of The Roux Scholarship and the lives of its founders Michel and Albert Roux
The celebrations of the competition’s 40th anniversary culminated with a reception for the Roux Family’s friends and industry colleagues at The Dorchester on 21st October 2024, during which the Roux Family, their friends and colleagues, paid tribute to the extraordinary legacy of Michel and Albert Roux.
The evening began with a special photograph at the front of the hotel with Roux Scholars and judges, all wearing brand new chefs’ jackets embroidered with The Roux Scholarship’s 40th anniversary logo, kindly provided by Bragard UK; 28 Scholars came for the event, the most that has ever gathered for one occasion.
With champagne flowing, courtesy of Champagne Laurent-Perrier, and delicious canapés prepared by The Dorchester’s Culinary Director Martyn Nail and his brigade, guests enjoyed a convivial evening in the hotel’s exquisite ballroom. Guests included former Prime Minister Theresa May and her husband Philip, in whose former constituency The Waterside Inn is set; as well as the country’s leading chefs, including Anton Mosimann, Raymond Blanc, Tom Kerridge, Claude Bosi, Simon Rogan and Stephen McLaughlin, as well as restaurant critics Jay Rayner and Richard Vines, and many other friends from the hospitality industry.
As well as speeches from Alain Roux, Michel Roux Jr, Emily Roux and Maria Roux, there were moving films in which touching and entertaining archive footage was woven together with further interviews with such friends as Angela Hartnett OBE, Rowley Leigh, Richard Corrigan, Edward Asprey, Edward Griffiths CVO FIH, Silvano Giraldin, Peter Allen and David Glaser. On stage, further speeches from John Williams MBE, Matthew Fort and Mark Birchall (2011 Scholar) paid tribute to their legacy as chefs, restaurateurs and as mentors for The Roux Scholarship.
New sponsors
The Roux Scholarship is delighted to welcome two new sponsors:
Filippo Berio
Established in 1867, Filippo Berio is the UK’s most popular olive oil brand. They are passionately committed to the very best of Italy’s culinary heritage and the highly skilled art of olive oil blending.
Gratte Brothers Catering Equipment Ltd.
Specialising in the design, supply, installation and maintenance of high-quality commercial foodservice facilities across London and the UK, Gratte Brothers was established in 1948. It is a third-generation, family-owned business.
The Judges
The judging panel is as follows: Alain Roux, Michel Roux, Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced on 11th November 2024.
Important Dates
20th January 2025: Deadline for applications.
6th March 2025: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
14th April 2025: National Final at The Waterside Inn Culinary School, with the award ceremony taking place at Coworth Park, Berkshire.
Prizes
• The winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.
• The 2024 competition will be the fifth year the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
• Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Coworth Park Hotel, Elle & Vire Professionnel, Filippo Berio, Flying Fish Seafoods, Global Knives, Gratte Brothers Catering Equipment Ltd, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: www.rouxscholarship.co.uk
Talented South West Chefs Recognised in Prestigious Competition
Talented chefs and home cooks from the south west have been recognised in one of the UK’s most prestigious chef contest.
The finals of the South West Chef of the Year competition, which is in its 20th year and was co-founded by renowned chef Michael Caines MBE DL, took place this week. The winners were announced at an awards ceremony at Exeter Golf and Country Club.
A team of top professional chefs from hotels and restaurants across the region, including Nathan Outlaw, Harriet Mansell, Hywel Jones and Chris Cleghorn, judged the competition at the closely fought finals at Exeter College.
South West Chef of the Year is widely regarded as one of the UK’s leading culinary competitions. It provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the west country. It also aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers.
Michael Caines said: “Congratulations to all of the winners from today’s competition. We have seen some amazing dishes created by some truly talented chefs, all made with outstanding local ingredients that highlight the skill of our participants and the quality of produce here in the West Country.
Best dish award Harrison Brockington – Starter of Sea Bass, celeriac, mussel and clam blanquette
“We’re very grateful to all of our sponsors and suppliers who continue to support our competition. Their commitment enables us to stage this annually and contribute to the nurturing of the next generation of west country chefs.”
Michael added: “This competition was set up 20 years ago as we were coming out of the foot and mouth crisis, which decimated so much of the farming and hospitality industry. We’ve weathered some storms since then, whether economic or, of course, the covid pandemic, and I’m sure there will be more to come, but we’re proud to still be here, promoting and supporting our industry and the wonderful south west region and its abundant food larder.”
The award winners are:
Professional Chef of the Year – Harrison Brockington
• Overall South West Chef of the Year 2024 – Harrison Brockington, Gather, Totnes
• Professional Chef of the Year – Harrison Brockington, Gather, Totnes
• Young Professional Chef of the Year (aged 19-24) up to junior sous chef – Keren Fry, Àclèaf, Boringdon Hall Hotel, Plympton
• Student/Apprentice Chef of the Year (aged 16-19) – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• South West Home Cook of the Year (aged 16+) – Lucinda Ellicott, Paignton
• South West Junior Chef of the Year, an award for students aged between 11 and 16 – Lexie Colley from Churchdown School Academy, Gloucester.
• Best Showcase of Regional Ingredients – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• Best Presentation – Finn Clark, Exeter College and Àclèaf, Boringdon Hall Hotel, Plympton
• Best Menu – Ollie Stonefrost, Lucknam Park, Bath
• Best Dish – Harrison Brockington, Gather, Totnes
The awards were presented at a glittering presentation evening at Exeter Golf and Country Club, when previous winners and competition judges – four of whom were Michelin star chefs, prepared a sumptuous meal.
For more information visit www.southwestchef.co.uk
Photography by SG Haywood Photography
Thurlestone Shines as Chefs Celebrate Seasonal Devon Produce
The Chefs’ Forum Devon Chefs’ Lunch was hosted this year at the historic Thurlestone Hotel, an iconic fixture of the South Devon coast since 1896.
With its stunning setting close to the coast and near Kingsbridge, the hotel provided an elegant backdrop for a celebration of Devon’s finest culinary talent and seasonal local produce.
General Manager, Daniel Thompson greeted the guests, he said
“We are very proud to have staged many events with The Chefs’ Forum over the years, both here at Thurlestone and at our sister hotel, Mullion Cove in Cornwall. It is fantastic to be able to welcome our industry peers to our newly-refurbished restaurant to celebrate delicious local produce and invite guest chefs from across Devon to come and cook with our chefs in our kitchens.”
Business Development Manager, Mary Hugo echoed Daniel’s comments and was able to add some history about Thurlestone and its place within her family for the past 125 years. She said
“Huge thanks to everyone for coming today and the brilliant chefs and front of house teams who have cooked and served the lunch. It’s so lovely to catch-up with so many industry friends old and new. We are so very lucky to have an abundance of fantastic wild and local produce on our doorstep and today’s menu really celebrated this.”
The 60 guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting a sophisticated tone for a menu that showcased the flavours of Devon. The first course, crafted by Dan Bowden of Ocean View at The Dome, captured “Forest Flavours,” drawing inspiration from Devon’s natural woodlands.
Dan joined forces with his wife Lucy to produce an eye-catching Autumnal mushroom dish, with the star of the show being a beautifully scored king oyster mushroom and of course the Wedgwood Renaissance Red fine bone china plate on which it was served.
The fish course by Tom Westerland of The Millbrook highlighted the region’s coastal charm with a Salcombe crab and sweetcorn risotto.
The main course, a collaboration between Rene Muller of Thurlestone and James Chapman of The Village Inn, presented Dartmoor venison two ways with accompaniments like potato and cranberry dumplings, braised red cabbage, wild mushrooms, Brussels sprouts, and a rich port wine jus. This 
delicious wild venison was kindly sponsored by Wild Hart Venison and was harvested locally, sticking to the theme of low food miles and celebrating local seasonal produce – You can’t get more local and sustainable then local wild fallow venison!
For dessert, Samuel Brook from Pretty Little Pastries offered a pumpkin spiced latte-inspired dish, with lots of delicious elements, including espresso caramel, a gingerbread tuille leaf and a pumpkin spice crémeux-filled chocolate pumpkin and Valrhona Dulcey and ginger ice-cream, bringing seasonal warmth to the final course.
Supported by Dole Foodservice, Excel Shellfish, Wild Hart Venison, and Brown Brothers Wines, the Devon Lunch at Thurlestone Hotel celebrated the richness of Devon’s ingredients and the skill of its chefs, making it a memorable highlight in the South Devon culinary calendar.
Thank you to all our sponsors, including Pastry Gelato Equipment, Wedgwood, Dole Foodservice, SOS Catering Equipment, Chef Works, MCS Technical Products and Saucery.
Photography and film by Carlos Farinha
