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!
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.
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 15th 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)
Tony Rodd – Restaurant Closures at a Ten-year High
Chef Tony Rodd has taken the agonising decision to close his Copper & Ink restaurant in London’s Blackheath. A master chef finalist in 2015 Rodd opened the restaurant in 2019 with his partner Becky. Together they survived the Covid pandemic and lockdown but recent rising costs crippled cashflow and finally the pair had to accept defeat.
“It’s been a tough decision,” Rodd told The Chefs’ Forum. “It’s not what we want but the business is not in the shape it was. Customers are coming in to eat less and costs across the board are rising.
“I know I can hold up my head and know that I did what I could and always behaved in the right way. We paid good salaries and always looked after our suppliers. We’re not alone. In the last month I have counted over 100 restaurants that have now closed since Christmas. And they are not just at the higher end like us – they’re across the spectrum of hospitality. Even in Blackheath 12 restaurants have closed in the last 18 months. That includes a burger bar that was selling burgers for under £10. The heart is being ripped out of our local communities and once we are gone we won’t be coming back in a hurry.”
If any chefs are finding the current soaring costs stressful and are worried about the future, we are always here for a chat.
We would like to wish Tony all the very best for the future and thank him for shining the spotlight on the current scenario regarding restaurant closures in the UK.
Much more needs to be done to support the hospitality industry, as restaurant closures are at an all-time high for the last decade.
According to figures from accountancy firm Price Bailey, as of July 2023, 569 restaurant businesses filed for insolvency, bringing the total to 2028 closures in the 12 months previous.
This was a 55% increase on 2021, when 1,303 restaurants, an average of 3.1 per day were forced to close.
This month’s closures identified by Chef Tony, further attest to the severity of challenges faced by hospitality businesses.
Half of all restaurants are still trapped in high energy contracts taken out the previous year and energy costs for small restaurants have gone from being 4% of turnover to 14% of turnover. This has happened very quickly, making it impossible for restaurants to make a profit, let alone break even.
The government needs to be working with Ofgem on a recue remedy for hospitality and flatten the curve of closures and livelihoods being lost.
