Hospitality & Food Industry Professionals Beat the January Blues with an Aussie Beach BBQ to Remember

Monday 29^th January, Bishopsgate, London. On a cold Monday in January, the dazzling new Fazenda restaurant in Bishopsgate was alive with revellers as chefs, food sector and hospitality professionals joined representatives from the Australian Government and the Australian red meat industry to share a delicious menu full of Australian beef, as well as some good old Aussie hospitality.

The Aussie Beef Beach BBQ, where Hawaiian shirts and thongs (flip flops) were mandatory, was organised by Meat & Livestock Australia in partnership with Trade and Investment Queensland, with the aim of showcasing the very best of Australian exports to the UK food service and retail industries.

The event was a springboard for the Aussie Beef brand in the UK, which is gaining recognition since the Free Trade Agreement was signed in June 2023. It is synonymous with high-quality, premium beef products that are sustainably produced with the highest traceability and animal welfare standards.

Already available in the UK, it’s predicted that Australian beef will make its way onto more menus and retailers’ shelves as diners and buyers switch on to the premium nature of the product. Aussie beef is renowned for its consistency and superior eating quality that only comes with wide open spaces, vast verdant landscapes, and year-round sunshine — all of which combine as the perfect conditions for rearing healthy animals and producing the highest quality beef.

With market analysis suggesting that beef production is tightening in Canada, the US, the UK and the EU*, Australian beef could provide the solution to potential market shortages, especially during low season for British beef here in the UK.

The event was held in partnership with Trade and Investment Queensland (TIQ).

Justin McGowan, TIQ CEO said: “Queensland farmers and beef producers have forged a global reputation for quality, with Queensland produce regularly consumed in more than 60 countries around the world.”

“We are proud to see our world class meat return to the UK courtesy of the new Free Trade Agreement, with an incredible £7.25million in exports out of Queensland already since it came into force last June.

“Beef is a cornerstone of Queensland’s export industry and reinvigorating the relationship with such a valued trade partner as the UK is critical for our tireless farmers and producers.

“Events like this provide a wonderful platform to help grow the global profile of Queensland beef in one of the world’s finest cities.”

Stephen Edwards, Meat & Livestock Australia Business Manager UK, added:

“We were thrilled to bring a little Aussie sunshine and warmth to a corner of London this evening. It was cold outside, but the atmosphere at Fazenda was fantastic, and we had a really good turnout with over 200 chefs, buyers, wholesalers, retailers, journalists and food industry contacts, all getting into the Aussie beach party spirit. I think everyone enjoyed themselves. 

“I’d like to say a huge thank you to our event sponsors, who helped us to give a 360-degree showcase of everything Australia has to offer, not just our beef products but the terrific seafood, wine, gin and beers we have available too. Plus, we gave our UK contacts a taste of some of our Aussie traditions – including how to BBQ Aussie style.

“In 2024 we will continue to host networking events like this to raise awareness of the ethos behind the Aussie Beef brand, which is designed to provide reassurance to the British consumer.

“At Aussie Beef we work with beef producers, that demonstrate stringent standards of sustainability, food safety, animal welfare, traceability and grading systems. If a product shares the Aussie Beef logo, it means it is a quality product that you can trust.”

Sponsors of the Aussie Beach BBQ included:

• Trade and Investment Queensland
• Queenslander Beef
• Fable Foods
• Coopers Beer
• Diviners Gin
• Karumba Banana Prawns
• Fox Creek Wines (Courtesy of the SA Government)
• Brown Brothers Wines

Queensland Beef Fast Facts

• Queensland’s beef export industry is valued at £3.7 billion.
• In the 12 months to Nov 2023 Queensland beef exports were up £467 million or 14.3% from the previous year.
• Nearly half of all beef production in Australia occurs in Queensland.
• In the 12 months to Nov 2023, Queensland beef exports to the UK were valued at £8.5 million, our 22nd largest beef export market.
• However, £7.25 million or 84% of this was achieved since the UK-Australia FTA entered into force on 1 June 2023.
• A key feature of the FTA was improved access for beef exports from Australia.

More on why to buy Australian beef HERE.

You Say Tomato!

The Chefs’ Forum is excited to announce a new partnership with Belgian fruit and vegetable giant BelOrta. The Chefs’ Forum will be setting up shop on the BelOrta stand 3677 at IFE 24 at ExCel in March and creating a demo stage, supplying top chefs as well as compering during the day.

Focus will be on BelOrta’s Ruby Red tomatoes. These are already a hit with chefs across the UK. On the IFE stage Chefs’ Forum chefs will be produce cutting-edge tomato dishes that bring a new dimension to menus and new ideas for serving tomatoes.

Commenting on the new partnership Chefs’ Forum Director Catherine Farinha said:

“Our work with international brands is reaching new heights in 2024 as we are able to draw from so many different threads of our business. We can provide chef talent, student and college interest, media and demo stage experience and we now offer a full package included branded chopping boards and chefs jackets on the day.

“BelOrta are a great brand and we’re really excited to show off what they’re bringing. Tomato production has changed so much and the Ruby Red is already popular with UK chefs and for good reason: it’s got exceptional colour and taste. I’m, looking forward to seeing what the chefs come up with at IFE!”

Glenn Sebregts, Head of Marketing at BelOrta, adds:

“We’re excited to be present at IFE with our own booth for the very first time. The British market is a very important one for us and has been a key focus in recent years. As as result, some of our products are already widespread in the UK. Our Ruby Red tomato might very well be our flagship in the UK market. At IFE 2024, we’re partnering up with the Chef’s Forum to showcase the versatility and superior taste of this tomato. With a superb product combined with the expertise of Chef’s Forum, we’re convinced we can spread the BelOrta love even more.”

New Book for National Health Service Chefs to be Released at The HRC Show

The Chefs’ Forum, in partnership with professionals across the NHS, will unveil The Healthcare Chefs’ Knowledge on March 25th at the Hotel, Restaurant and Caterer show at ExCel. The book, which contains over 100 NHS-approved recipes, showcases the latest advancements in patient, staff, and visitor catering across the NHS. Our goal is to provide every NHS chef with a complimentary copy of the book thanks to the amazing support of our sponsors, we will make it happen.

Since the Independent Review of Hospital Food was published in 2020 the NHS has been working towards implementing and furthering the recommendations. Chair of The Food Review and Senior Operational Manager and National Lead for Net Zero Food (NHSE), Philip Shelley has worked closely with The Chefs’ Forum to produce this important new work.

He explains:

“Working with The Chefs’ Forum to produce The Healthcare Chefs’ Knowledge has been very important. For the first time since the Food Review, we now have a central book that contains not just recipes but detail about the journey from our kitchens to the patient.  We also talk about some of the specialties involved, staff catering and the need for a strong partnership between nursing, dietitians and our chefs.  There have been some incredible changes in recent years and although there is always more work to do, this is a chance to recognise where we now stand. Importantly, our chefs need to understand the wider implications of the review, the food standards, and the responsibility that they have throughout healthcare.“

Catherine Farinha, Director of The Chefs’ Forum said:

“This is a much-needed book and following on from the launch of The Chefs’ Knowledge last year, we have brought our publishing skills to the NHS. We have worked across the board, interviewing chefs, clinicians, doctors, dieticians, patient groups and NHS food supply experts, to gather as much up to date knowledge as we could. The amount of work that has been done over the last few years since the Food Review is enormous and our new book, written and edited by Chefs’ Forum editor Chandos Elletson, has left no stone unturned.

“Working with Phil Shelley and Nick Vadis from NHS Supply Chain, it gave us access to the best of the best, and the cherry on the cake was having Prue Leith write the foreword. The Healthcare Chefs’ Knowledge will launch on the Rational stand at HRC in March and we are looking forward to seeing the first printed copies as well as sending them out to every trust.

“However, we believe that such an important and timely work, will also have an interest in private hospitals, care homes and anywhere else where food is served to vulnerable patients.”

The Magnificent Nine

Bradford College’s Chefs’ Forum Academy played host to a magnificent group of nine top chefs on Wednesday (24) January, who got together to show off their skills at a focus group development day for Aussie Beef & Lamb UK.

Bradford is The European City of Culture 2025, so how better to show the college’s utmost respect for the faith diets of  its 25.5% Pakistani local community, then to showcase top quality Aussie beef and lamb, all certified Halal with the highest welfare practices.

The Lord Mayor Cllr Gerry Barker and Lady Mayoress Mrs Jean Barker attended to enjoy a wonderful buffet lunch prepared by nine top chef with students.

Processing facilities in Australia are a serious business. Each plant operates under Federal Government registration and food safety plans.  The humane treatment of cattle and sheep during the Halal slaughter process in the abattoir is paramount, as is the focus on maintaining the quality and safety throughout.

Working with specific Wagyu beef cuts such as bavette, feather blade and grain-fed Angus sirloin as well as fabulous lamb racks and lamb rumps, the chefs created new dishes with the culinary students at Bradford College to reveal the hidden depths of flavour that come from down under.

Scott Walker, Regional Manager EMEA Region Meat & Livestock Australia said

“This is a unique opportunity under our global Aussie Meat Academy programme, to showcase the best of Australian Beef & Lamb in partnership with The Chefs’ Forum. We are very excited to be here at Bradford College for today’s menu development activity. This educational programme provides an incredible opportunity for the College’s culinary students to interact with an exceptional group of professional Chefs.

“There is a great buzz about the place and the students are extremely engaged, which is lovely to see and a real testament to their college.  Its great to see so many chefs who are genuinely passionate about Australian Beef and Lamb.

“We hope that these educational and hands-on experience-based programs will equip the students with knowledge, understanding and experience with Aussie Beef and Lamb growing with the new generation.  We hope for and upsurge in popularity and usage for the foodservice industry.”

The magnificent nine chefs were Exose Grant (Ikaro Manchester), Caroline Martins (Sampa), Gita Mistry (Gita Mistry Food), Luciana Berry (Top Chef Brasil Winner), Darren Cooper (Chef Consultant), Jason Palin (Gourmet Gusto), Daniel Rodriguez (Fenix Restaurant), Dirk de Cuyper (Saucery UK) & Dave Lythall (Freelance Chef).

Catherine Farinha, Director of The Chefs’ Forum, said

“This is the third menu development day we’ve done for Aussie Beef & Lamb, again in a college with a high proportion Muslim faith dietary requirements, so Aussie Beef & Lamb is perfect as its all Halal-slaughtered. It really is a brilliant way of tapping into chef knowledge and current trends. We got together in one of our Chefs’ Forum Academy kitchens, like Bradford, and each chef prepared and presented a new dish based on a particular cut.

“The result is that Aussie Beef & Lamb get to see how top chefs are working with their products in one place. Everybody had a great time and we were able to photograph everything. We curated the chefs to ensure that there were multiple international and regional styles which ensured different trend were covered. The finished dishes will be hosted on the Aussie Beef & Lamb website complete with recipe cards and the photographs can be used by the chefs of their social media pages which helps spread the word.”

What they got up to:

• Exose Grant from Ikaro worked with grain-fed Angus to produce a Mini Roast Dinner
• Caroline Martins from Sao Paolo/Sampa worked with wagyu bavette and made up a selection of three Aussie Wagyu bavette snacks
• Gita Mistry from Gita Mistry Food used lamb racks for her chilli honey pistachio lamb chops
• Luciana Berry, former Top Chef Brazil winner used Wagyu feather blade in her beef stew
• Darren Cooper, freelance chef, used a lamb rump in his spiced lamb bon bon
• Jason Palin from Gourmet Gusto used wagyu bavette to make a steak tacos
• Daniel Rodriguez from Fenix restaurant used lamb racks to make pistachio-crusted rack of lamb
• Dirk de Cuyper from Saucery cooked a lamb rump with roast vegetables, chickpeas and a red wine sauce
• Dave Lythall, a freelance chef used grain-fed Angus sirloin which he served with peas, baby onions and potato crisps

Luciana Berry said

“ Australian Beef & Lamb is remarkably consistent, which is really import to us as chefs. I’m really impressed with the ratio of fat and marbling, the softness and the flavour is also unrivalled in my opinion.  I recently blind-judged Aussie sirloin, ribeye and fillet as my favourites in the World Steak Challenge and they went on to win the whole competition and its clear to see why.”

Andy Bray, Chef Lecturer concluded

“This year’s cohort of students never ceases to amaze me with their talent and enthusiasm.  It is really wonderful to see them all volunteering to get involved with the cooking, talking to the guest chefs and learning new culinary techniques – They are bouncing off the walls with the excitement of having so much professional talent in our college kitchens today. We’ve really enjoyed learning all about Australian beef and lamb today and really enjoy all sessions with The Chefs’ Forum Academy chefs and hope to do this again next year.”

For more information on Australian beef and lamb and to see the versatility of this top-quality produce, please visit www.aussiebeefandlamb.co.uk

Time to Get Fruity, Andros Chef Joins Forces with The Chefs’ Forum UK for the Student Pastry Competition

The Chefs’ Forum is excited to announce a new partnership with the best French natural fruit ingredients supplier: Andros Chef, who have signed on to sponsor The Student Pastry Chef of the Year 2024 (SPCOTY) which takes place in May.

Andros Chef is renowned all over the world as a producer of premium fruit purees and many other natural fruit ingredients for professionals. Their commitment to excellence starts with substantial investments in collaboration with fruit producers, dedicated orchards, and advanced processing techniques – to preserve the natural goodness of fruit.

The cherry on top of this delectable partnership is the grand prize: Andros Chef will whisk the competition’s winner, and their lecturer, away to France on an all-expenses-paid trip. During this exclusive excursion, the champion will have the privilege of exploring Andros’s experimental orchard, state-of-the-art factory, and the exquisite pastry training area known as “L’Atelier du fruit et du vegetal”.

The winner will also get to work with the winner of their own young pastry chef competition: “Fruits de Talent”.

Catherine Farinha, Director of The Chefs’ Forum, said:

“We are attracting more and more global clients who want to work with us in the student sector and take advantage of the unique way we bring professionals and educators together to promote excellence.

Andros Chef are a brilliant business and the trip they have offered the winner of the Student Pastry Chef competition will be an amazing prize and an opportunity to see how their purees are made and the fruits they come from.”

Pierre-Emmanuel Bardon, Andros Chef Marketing Manager said :

“The Chefs’ Forum’s approach to this competition aligns with our ongoing efforts in France to support schools, teachers, and young apprentices. Our mission is dedicated to offering comprehensive assistance to these educational entities with the broadest possible range of 100% natural fruit products.”

Chef of the Week: Fraser Walton, Executive Chef at Fiesta Del Asado in Birmingham

How long have you worked at your current restaurant?
I cover 5 restaurants, I have worked for the group for 10 years.

Where did your passion for cooking come from and where did you learn your skills?
I studied at Birmingham College of Food Tourism & Creative Studies. My French teacher inspired me when I was 12, Madame Barsieu. She used to take us to the school kitchen and cook Croque Monsieur and we’d watch French cooking shows.

What do you enjoy most about being a chef?
The buzz of service and the comradery.

Name three ingredients you couldn’t cook without.
Olive oil, butter and salt.

Which piece of kitchen equipment couldn’t you live without?
BBQ.

What food trends are you spotting at the moment?
Korean pizza.

What do you think is a common mistake that lets chefs down?
Lack of seasoning.

What is your favourite time of year for food, and why?
Christmas, I love stuffed meat and aromatic desserts.

Which of your dishes are you most proud of?
There’s very few things that haven’t been done before. I’m sure everything I have ever made has been made before me. I’m usually proud of everything I cook, I wouldn’t serve it otherwise.

How do you come up with new dishes?
Research.

Tell us three chefs you admire.
I admire all chefs, it’s a hard job. All deserve admiration.

What is your favourite cookbook?
Modernist Cuisine.

Who do you think are the chefs to watch over the next few months?
I don’t have time to watch chefs!

www.fiestadelasado.co.uk

MasterChef: The Professionals 2024 Applications Now Open!

MasterChef: The Professionals is back for its 17th series! Once again we are looking for undiscovered new talent and exciting food within the culinary world.

We are calling out to all chefs who want the enter the ultimate cooking competition, to test their skills on a national level under the wings of culinary legends.

Throughout the years, MasterChef: The Professionals has discovered rising stars. Past contestants have gone on to open restaurants, judge competitions on television, write cookbooks, and even win Michelin stars of their own. This is an opportunity like no other.

The competition continues to celebrate the diversity of food culture found all over the UK and encourages and welcomes applications from all groups within the catering industry. We want to celebrate the food cooked up and down the hospitality industry in the UK.

If now feels like your time to shine, follow the link below for more details and to fill out an application for this year’s competition visit: masterchef.tv/professionals/ – Applications close 18th March 2024.

Chef of the Week: Mattia Ricci Head Chef at Sexy Fish in London

How long have you worked at your current restaurant?
A total of 5 years.

Where did your passion for cooking come from and where did you learn your skills?
I grew up cooking with both my grandmas, that is where my passion came from and my skills grew at the same time as the passion!

What do you enjoy most about being a chef?
Handling any kind of food.

Name three ingredients you couldn’t cook without.
Salt, cheese and basil.

Which piece of kitchen equipment couldn’t you live without?
My knife.

What food trends are you spotting at the moment?
Famous dishes recreated in different shapes.

What do you think is a common mistake that lets chefs down?
Overthinking.

What is your favourite time of year for food, and why?
Summer, as I love raw seafood and considering where I come from, it’s the best moment to have it fresh!

Which of your dishes are you most proud of?
All the ones I make or collaborate with.

How do you come up with new dishes?
I put things together according to flavours, senses and seasonal options.

Who was your greatest influence?
Bjoern Weissgerber.

Tell us three chefs you admire.
Ferran Adria, Massimo Bottura and David Munoz.

What is your favourite cookbook?
El Bulli.

Who do you think are the chefs to watch over the next few months?
Terry Giacomello and Floriano Pellegrino.

www.sexyfish.com

The Chefs’ Forum Expands Employer Showcases with Chotto Matte Soho Lunch

The Chefs’ Forum is set to continue to expand in 2024 following several successful ‘Employer Showcases’ in 2023. The first lunch of 2024 was  on Monday 15^th January at Chotto Matte (Soho) with several group chefs involved in showcasing the unique Nikkei or Japanese-Peruvian style of the group.

The employer showcase lunch format is simple. A major restaurant or hotel group plays host to a lunch organised by The Chefs’ Forum. Key chefs from varied group sites “show off” the skills and signature dishes of their restaurants and invited guests and industry professionals sit down to a top lunch. In 2023 The Chefs’ Forum perfected the format with key events for, among others, D&D London, Eden Hotel Collection, Radisson and Hotel du Vin & Malmaison.

Having been privileged enough to visit Chotto Matte’s Miami site last month, we continued our Chotto Matte tour at the Marylebone site, where Team Chefs’ Forum met with Head Chef Santo Pate, who gave a fantastic tour of the venue and created some wonderful dishes to film and photograph.  We also had the pleasure of meeting Head Barman Marco Passarella who created a duo of delicious cocktails El Caminho and Wabi Sabi for us to try.

The following day, 70 industry guests attended the lunch at the Frith Street site of Chotto Matte where group chefs from Soho and Marylebone demonstrated the global menu and style of Chotto Matte.

These included:

• Jordon Sclare, Global Executive Chef
• Santo Pate, Head Chef at Chotto Matte Marylebone
• Keita Sato, Executive Head Sushi Chef at Chotto Matte Soho
• Alvin Contawe, Head Sushi Chef at Chotto Matte Marylebone
• Chris Woodford, Head Chef at Chotto Matte Soho

Chotto Matte Founder, Kurt Zdesar took the mic to tell the guests about the Chotto Matte group and global career opportunities if chefs and industry professionals were to join.  He celebrated the young talent from West London College who helped cook and serve the special Nikkei lunch.

The students got to work with wonderful Australian beef and lamb, the freshest Royal Greenland prawns and seafood, as well as octopus and truffle, which college budgets don’t tend to stretch to.

First Choice Produce supplied all of the fresh produce for the event, which is always of the highest quality.

Kurt said

“It really is fantastic to welcome so many of our industry peers here to Chotto Matte Soho today and so amazing to see how well these young students are working with our team of chefs.  We are growing, with new sites planned for Riyadh and Manchester and more to come. There has never been a better time to join Chotto Matte with our international network of restaurants and the opportunity of travelling for work which I have enjoyed throughout my career. We pride ourselves on a real sense of family and friendship among the team.”

Group Executive Chef, Jordan Sclare has been extremely supportive of The Chefs’ Forum over the years, he said

“Today’s event has been a huge success.  My career with Chotto Matte has spanned over a decade and I really enjoy travelling with Kurt to research and open new sites. It is really important that we nurture and support the next generation of chefs and the opportunities we can offer them to work across our sites and hone their skills in Nikkei cuisine.  I have been really impressed with the students today and they really have got stuck in and given 100%.  We have many success stories across the group of students who have joined us on leaving college and I can’t wait to see if any of today’s students join the team and I once they have completed their courses at West London College.”

Catherine Farinha, Director of The Chefs Forum, said:

“This lunch was absolutely epic and continued the fine work we started in 2023. Recruitment at the top level in both London and throughout the country is hard work but our employer showcases are an excellent way of demonstrating the unique skills and opportunities that hotel and restaurant groups have. Chotto Matte put on a fantastic lunch, we absolutely love working with them and today showed exactly why they are a leading light in Nikkei cuisine here and across the world.”

The lunch in full:

Royal Greenland Snow Crab Dragon Roll
Salmon, avocado, unagi sauce

California Roll
Royal Greenland Snow crab, avocado, cucumber, tobiko

Chotto Ceviche (served in a Wedgwood Gio bowl)
Royal Greenland Halibut sashimi, leche de tigre, chive oil, sweet potato, Peruvian corn, coriander

Warm Aussie Beef Fillet Tataki
Seared beef, smoked aji panca, passion fruit salsa

Aussie Wagyu Beef Gyoza
Shiitake, sesame, teriyaki veal jus

Royal Greenland Prawn Truffle
Truffled shiitake mushroom, spring onion

Chuleta De Cordero Ahumada
Marinated and smoked Aussie lamb chop, coriander, Peruvian chilli miso

Panela Caramelised Apple Dream
Caramelised Asian pear, vanilla ice cream

Thank you to our sponsors: MCS Technical Products, Aussie Beef & Lamb, Off to Work, Chef Works, Brown Brothers, Wedgwood, Royal Greenland, Saucery, First Choice Produce and Vellamo.

10 Years to Hit the Top

Group Executive Pastry Chef Mohan Boddula

Sexy Fish Group Executive Pastry chef Mohan Boddula left West London College in 2013 after completing a postgraduate course in pastry. 10 years later he’s travelling the world teaching pastry at  all the Sexy Fish restaurants as well as designing all the desserts on the various menus. On top of that Mohan is joining the judging panel for this years Student Pastry Chef of the Year competition.

Head Chef Mattia Ricci

The Chefs’ Forum recently visited Sexy Fish in Mayfair to meet Chefs Mohan and Mattia Ricci (Head Chef) to meet the team and sample the wonderful menu.

Following lunch at Sexy Fish in Mayfair Chefs’ Forum Director Catherine Farinha caught up with Mohan. She said:

“Mohan is such a great example of a chef who has come through the college system. He has applied himself and reached the top of the tree. We couldn’t be happier for him. It just goes to show what a college education can do. At The Chefs’ Forum our academies work with restaurant groups and hotels to showcase the best careers and job opportunities for young chefs.”

Head of Curriculum at West London College, Denise Charles, who was also present for the lunch at Sexy Fish, said:

“Mohan did a postgraduate course with us and his lecturer, Yvan, is still teaching today. It’s a great course and we’re so proud of Mohan.”

“We’re thrilled Mohan is joining the judging panel of the Student Pastry Chef of the Year,” Catherine Farinha concluded. “All his desserts were amazing!”

“It was also amazing to meet Mattia and invite him to join our wonderful brigade of guest chef lecturers who regularly teach at the college as part of The Chefs’ Forum Academy, now in its fifth year, designed to bridge the gap between education and industry and introduce our student to high profile employers.”

What was on the menu at Sexy Fish?

Here are Mattia’s dishes:

• Eringi Mushroom Tempura with truffle sour cream
• ⁠Kombu cured Tuna Belly (Ham) with squid ink cracker and mustard
• ⁠Gillardeau Oysters with smoked chili sauce
• Lobster tempura, smoked Maryrose and green tea salt
• Wagyu beef and foie gras gyoza, ume, wafu dressing and black truffle
• Scallop Carpaccio with Caviar and gold leaves
• Sushi platter (o toro sashimi, uni gunkan, wagyu gunkan and truffle, scallop roll with caviar)
• Chilean sea bass with ramson miso, pickled cauliflower and truffle
• Grilled asparagus with smoked creamy dashi and bonito flakes
• Wagyu sirloin, smoked kimchi and Nikka whiskey hollandaise
• King crab, bone marrow and truffle

For more information on Mattia, check out this week’s Chef of the Week feature – CLICK HERE – and follow his progress as he prepares to enrich the learning of students at West London College in teaching in The Chefs’ Forum Academy.

The Sexy Fish desserts that were on display:

• Sea Shell Tart (yuzu curd, yogurt sorbet, lemon drizzle cake and Sobacha crumble, sea shell made from Opalys Valrhona)
• Vanilla Cheesecake (strawberry calamansi sorbet, cream cheese ice cream, milk crumb and red rose petals dusted with cold)
• Selection of ice cream and sorbet (coconut lemongrass, bubble gum, jasmine and honey)
• Cinnamon doughnuts (exotic fruit curd & chocolate sauce)
• Sexy Chocolate Pot (which is vegan and gluten free, contains chocolate mousse made from Amatika 46% vegan chocolate, pecan praline, banana bread crisps, banana sorbet and coconut caramel served on the side in sea shell)