Chef of the Week Sponsored by Pure Ionic Water: Sam Lewis, Head Chef, Corkage on Chapel Row
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I’ve been head chef of Corkage on Chapel Row for about 2 months.
Where did your passion for cooking come from and where did you learn your skills?
My passion from cooking just came from a love for the natural world. I used to spend time at my grandparent’s cottage some weekends surrounded by orchards, plums and berries of all descriptions. I also have a general love of restaurants and hospitality. I’d watch the early chef programs as a child like Floyd and Rick, and I always ran home from school to catch ready steady cook.
What do you enjoy most about being a chef?
Just the creativity and the enjoyment that you’re playing a part in making memories for people.
Name three ingredients you couldn’t cook without.
Salt, lemon and garlic.
Which piece of kitchen equipment couldn’t you live without?
It has to be a knife, doesn’t it?
What food trends are you spotting at the moment?
This isn’t a trend per se, but the way food plating has become a lot more natural and less conformist. I’ve tried to follow that mantra since I started out (apart from when me and my mate Simon tried to make aerated chocolate with fire extinguisher and Henry the hoover).
What do you think is a common mistake that lets chefs down?
Stop counting checks and looking at bookings – you’ll do your head in!
What is your favourite time of year for food, and why?
Although autumn is stunning, I guess now-ish is my favourite – late spring to early summer. All the fresh greens of spring are now in full flow. The glorious colours of summer are muddled together with some stunning produce from our seas like turbot, lobster etc.
Which of your dishes are you most proud of?
I take great pride in trying my best to make every dish the best. Whether it’s a hand dived scallop or a bowl of cabbage, it needs to be done right.
How do you come up with new dishes?
I take influence from what I see around me and interpret that in my own way.
Who was your greatest influence?
It is hard to say, as I’ve met so many great chefs and people and learnt a lot. My 3 beautiful children and partner Jazz inspire me every day, but I’d have to ultimately say my mum. She bought me up when the world was against her at times and made me the person I am today.
Tell us three chefs you admire.
Simon Rogan, Sat Bains, Gordon Ramsay.
What is your favourite cookbook?
Gosh, there’s so many! I was recently given The Rancine book and Mathew Ryle. I can’t forget the excitement of reading The Fat Duck Cookbook years ago for the first time. However, I’m not sure you can beat Ramsay 3 Star – it’s pretty iconic.
Who do you think are the chefs to watch over the next few months?
I mean, they’re established now, but the guys at Fallow keep coming up with the goods and top work educating a nation through their socials.
What’s been your favourite new restaurant opening of the last year?
I’ve not been anywhere new recently, so I’ll use this opportunity to shout out Wilson’s in Bristol. It’s bloomin’ epic!
The Chefs’ Forum Hosts High-Impact Qualiko Chicken Menu Development Day at West London College
This week, at West London College, we hosted an exclusive Menu Development Day in partnership with premium poultry brand Qualiko, by MHP Foods.
The event brought together an elite line-up of development chefs, culinary directors, and kitchen managers spanning every major sector of the food industry, including healthcare, pub chains, QSR, Asian cuisine, hotels, contract catering, and private dining. The day served as a live innovation hub, challenging the chefs to showcase the adaptability, quality, and menu appeal of Qualiko chicken products across diverse catering landscapes.
By providing a collaborative space for top-tier culinary professionals to cook side-by-side, The Chefs’ Forum highlighted how high-quality poultry products can seamlessly elevate menus across completely different sectors, from high-volume healthcare to street-food-inspired street concepts and Quick Service Restaurants.
Gavin Jessett, Head of R&D Europe, MHP Europe attended the event to see how Client Business Development Manager for HoReCa, Paul Da Costa Greaves and the UK Marketing Team are working with chefs to promote the entire Qualiko product range and harvest market insight, which helps to shape forward strategy, he said:
“I’m delighted to be here in London today, and it is a great opportunity to see how The Chefs’ Forum has brought together the entire supply chain to spark interesting conversation and generate demand for the Qualiko product range. The chefs are the influencers who innovate in menu design, and they have certainly done a fantastic job of that today, showcasing our various products in delicious recipes. Our cooked, raw and coated poultry products were put through their paces, and some wonderful food was produced. We all learnt so much from one another, and we will be replicating this kind of activation across Europe.”
What did the chefs say?
Ilona Tomza (Development Chef, Porthaven Care Homes & NACC Chef of the Year 2025):
“In care home catering, our focus is always on combining high nutritional value with familiar, comforting flavours that residents love. Working with Qualiko chicken today allowed me to demonstrate how versatile and tender the product is, making it easy to create vibrant, nutrient-dense dishes like my pan-fried paprika chicken that fits perfectly into a healthcare setting.”
Dec Penfold (Founder/Development Chef, Dec’s Kitchen of SIDES fame):
“It was a fantastic day and great to work alongside the Qualiko team and the students at West London College. I was lucky to have Colin helping me throughout the day, he was brilliant. The quality of the chicken was excellent and gave us the versatility to create exactly the kind of food I love to cook and eat, simple, flavour-packed dishes that really showcase the product.”
Driving Cross-Sector Collaboration
The Chefs’ Forum Menu Development Day allowed these industry leaders to network, swap insights, and explore new menu solutions. The state-of-the-art kitchens at West London College provided the perfect backdrop for the event, highlighting the college’s ongoing commitment to connecting its hospitality students with live, top-tier industry events.
Culinary Innovation on Display
The participating chefs utilised a variety of Qualiko cuts to design and execute an impressive range of globally inspired creations:
Carniel Levy (Chef Patron, House of Sauce) – Brown Stew Qualiko Chicken Thigh Bao with Pickled Slaw & Scotch Bonnet Garlic Aioli
Keiko Urakawa (Head Chef, Cafe Bar Necco) – Kombu & Green Tea Cured Qualiko Chicken Thigh
Carl Newey (Development Chef, Stonegate Group) – Spring Chicken and ‘Nduja Butter Sauce
Ilona Tomza (Development Chef, Porthaven Care Homes / NACC Chef of the Year 2025) – Pan-Fried Paprika Chicken with Courgette, Feta, Mint & Dill Salad
Urvashi Makwana (Chef Team Leader, Guy’s & St Thomas’ Hospital) – Gujarati Style Chicken
Dec Penfold (Founder/Development Chef, Dec’s Kitchen) – Japanese Club Sandwich
Alex Agbloe (Kitchen Manager, Tower Hotel) – Chicken Spring Rolls
Alex Agbloe (Kitchen Manager, Tower Hotel) – Mediterranean Chicken Rice Bowl with Flatbread and Cucumber Salad
Gloria Ng (Chef, Lee Kum Kee) – Char Siu Chicken Breast with Creamy Potato Mash
Sean Simmonds (Culinary Director, Graysons) – San Choy Bow
Reflecting on the day, Paul Da Costa Greaves said:
“Our focus at MHP Foods in partnering with The Chefs’ Forum is to bridge gaps in the supply chain and industry, facilitate collaboration, and showcase our incredible poultry products. Bringing together chefs from healthcare, pubs, hotels, and restaurants to cook with Qualiko chicken products from MHP Foods, and talking to them about their menus, demonstrated the immense versatility of the product range.
The college kitchens were buzzing with creativity, and the dishes produced were a testament to the talent we have across all sectors of UK hospitality. It was also a privilege to welcome Development chefs from market-leading ingredient brands, QSR chains and wholesalers, to show how the Qualiko product range could work with their ingredients, menu and produce offers – The event was a huge success!”
For more information visit: www.uk.qualikoglobal.com
Film & photography by Carlos Farinha @carlosclickuk
Budock Vean Hotel & Spa Welcomes New Head Chef Dale McIntosh
Budock Vean Hotel & Spa, located on the Helford river near Falmouth announced the appointment of MasterChef: The Professionals quarter-finalist Dale McIntosh as Head Chef, bringing extensive experience, a passion for Cornwall’s exceptional produce and a clear vision for the future of dining at the hotel.
Dale joins Budock Vean following more than eight years at Gylly Beach Café in Falmouth, where he helped develop a successful fine dining evening menu, themed dining events and a popular summer seafood and barbecue offering.
In 2016, Dale reached the quarterfinals of BBC’s MasterChef: The Professionals, progressing to the final 12 chefs from an original field of 48 competitors from across the UK. He is also well known on Cornwall’s food scene, having appeared at culinary demonstrations and festivals across the county, including opening the 21st Falmouth Oyster Festival.
Born in Kent and now based in Mid Cornwall, Dale has worked at a number of respected restaurants, hotels and gastropubs throughout his career, including Merchants Manor Hotel, Bustophers Bar Bistro and The Pandora Inn.
His cooking is rooted in Cornwall’s natural larder, with a particular focus on game, fish and shellfish. He previously won the Cornish Challenge with a locally sourced seafood dish judged by Michelin-starred chef Nathan Outlaw.
At Budock Vean, Dale is keen to make the most of the hotel’s estate-grown and foraged ingredients while developing a menu centred on quality, seasonal produce and confident, uncomplicated cooking.
Dale remarked: “Cornwall has one of the finest natural larders in the UK and Budock Vean is uniquely placed to make the most of it. We have produce growing in the grounds, ingredients we can forage locally, and fantastic fish, shellfish and game on our doorstep. My aim is to create honest, confident dishes that showcase those ingredients at their best and give guests a dining experience they’ll remember for the right reasons.”
The appointment marks an exciting new chapter for the hotel’s food offering, with Dale working closely with the kitchen team to further enhance Budock Vean’s reputation for relaxed, high-quality dining that celebrates the best of Cornwall.
Bournemouth Community Unites to Send Life-Saving Humanitarian Aid to Venezuela
The Bournemouth community is coming together in an extraordinary show of compassion and solidarity to support families affected by the recent devastating earthquakes in Venezuela.
On Saturday 4 July 2026, the Venezuelan community and volunteers will host a humanitarian donation collection event at the car park of The Treehouse, kindly made available by Diverse Abilities, at their Central Office on Merritown Lane, Hurn, opposite Bournemouth Airport. The event will run from 10:00am to 6:00 pm and invites local residents, businesses and community organisations to donate urgently needed humanitarian supplies for those affected by the devastating earthquakes in Venezuela.
Diverse Abilities has generously supported this initiative by providing the venue and assisting with the logistics and operation of the collection day, helping bring the community together for this humanitarian effort.
The initiative has been organised by Dr Karolin Joselin de Sousa de Oliveira, a Venezuelan doctor living in the UK, together with a dedicated team of Venezuelan community volunteers. Working alongside charities, local businesses and supporters across the country, they have united to coordinate emergency relief efforts, establish donation collection points across the UK, and organise the collection and transportation of humanitarian aid to Venezuela.
The earthquakes have left widespread devastation. Many people have lost their lives, entire communities have been destroyed, and search and rescue efforts continue in affected areas. Countless families have lost everything.
Among the most heart breaking stories are mothers who gave their own lives trying to protect their children beneath collapsing buildings. Many children have now been left without parents, while thousands of families face an uncertain future.
Recovery will take years.
That is why this campaign is not just about responding to today’s emergency. It is the beginning of an ongoing humanitarian effort to continue supporting the people of Venezuela as they rebuild their lives.
For this first shipment, we are prioritising the collection of medical supplies, over-the-counter medicines, hygiene products, baby products and other essential humanitarian items, including solar flashlights. These are urgently needed on the ground and will provide immediate support to affected families and emergency responders.
“Being far away while our families, friends and communities are suffering is incredibly difficult. We may not be able to be there searching through the rubble, but we can come together here in the UK and make a real difference.
Every box collected represents hope for someone who has lost almost everything. This is people helping people.”
The Bournemouth collection forms part of a growing network of donation points across the UK established by Venezuelan communities and supporters. The aim is to consolidate all donated supplies into one humanitarian shipment to maximise the amount of aid reaching Venezuela.
Jose Manuel Marcano, an independent hospitality and operations consultant and former hotel General Manager, said:
“This initiative is about people coming together when they are needed most. Throughout my career I have believed that leadership is about serving others, and this humanitarian response is no different. Every donation, every volunteer and every organisation that has joined this effort is helping bring hope to families facing unimaginable hardship. It is inspiring to see our local communities unite with such generosity and compassion.”
While a trusted UK courier has generously offered a significantly reduced transport rate, our goal is to secure support from an airline or air cargo partner so all of the humanitarian aid can be transported together as quickly as possible, maximising the impact for those who need it most.
The organisers are urgently appealing to:
– Airlines
– Air cargo operators
– Freight and logistics companies
– Medical suppliers
– Pharmaceutical companies
– Healthcare organisations
– Businesses able to donate medical or humanitarian products
– Organisations able to provide transport or logistical support
Any organisation able to help transport humanitarian aid by air, donate essential supplies or provide logistical support is encouraged to contact the organisers. Every contribution will allow more life-saving aid to reach those who need it most.
This collection is only the beginning. The Venezuelan community intends to continue sending humanitarian aid as the country recovers over the months and years ahead. Every partnership, donation and offer of support will help build a long-term lifeline for communities facing an immense humanitarian challenge.
Event Details
Humanitarian Aid Collection for Venezuela
Date: Saturday 4 July 2026
Time: 10:00 am – 6:00 pm
Location: The Treehouse, Diverse Abilities Central Office, Merritown Lane, Hurn, BH23 6DT(Opposite Bournemouth Airport)
Everyone is welcome. Individuals, families, schools, community groups and local businesses are encouraged to contribute.
Priority items being collected include:
– Medical supplies
– Over-the-counter medicines
– Personal hygiene products
– Baby products
– Solar flashlights
A full list of urgently needed items is available on the event poster.
Free parking for donation drop-offs is available for up to 15 minutes and can be extended if required byspeaking to a member of the team.
Together, our community can bring hope, compassion and practical support to the people of Venezuela—not only in the days following this tragedy, but throughout the long recovery that lies ahead.
How You Can Help
To help ensure the donated supplies reach Venezuela as quickly as possible, the organisers havelaunched a GoFundMe campaign to cover the cost of transporting the humanitarian aid from the UK.
Every pound raised will be used solely for logistics and transportation costs.
Should an airline, cargo operator or logistics partner generously provide transport free of charge or at a significantly reduced cost, any remaining funds will be redirected towards purchasing additional urgently needed humanitarian supplies, allowing even more aid to reach those affected.
The organisers are committed to complete transparency in how all funds are used.
GoFundMe: https://gofund.me/36e1ced90
Healthcare, Education and Catering Chefs Showcase the Incredible Versatility of Canadian Lentils at South & City College Birmingham
Leading chefs from across the UK’s healthcare, education, care home and contract catering sectors came together at South & City College Birmingham for an inspiring menu development day hosted in partnership with Lentils.org, celebrating the outstanding versatility, nutrition and sustainability of Canadian lentils.
The collaborative development session brought together some of the country’s most innovative public sector chefs to create an exciting collection of contemporary dishes designed to inspire menus across schools, hospitals, care homes and workplace catering.
The development day showcased the exceptional nutritional profile and health benefits of Canadian lentils, as well as their remarkable versatility across multiple menu sectors, from traditional comfort food and international cuisine to innovative grab-and-go snacks, as presented and demonstrated by Development Chef Olivier Briault.
Olivier produced a range of granola bars and blueberry muffins and then gave a brilliant demonstration of lentil hummus.
Working alongside the college’s talented Level 3 Professional Cookery students, the chefs explored the many culinary applications of Canadian lentils, producing an impressive selection of savoury and sweet dishes that demonstrated just how adaptable this sustainable ingredient can be.
Sarah Block, UK Country Manager for Lentils.org, praised both the chefs’ creativity and the enthusiasm throughout the day.
“The chefs exceeded all our expectations. The creativity and technical skill on display was exceptional, with every chef bringing their own style and experience to demonstrate just how versatile Canadian lentils can be. We saw everything from authentic Indian classics and hearty healthcare dishes to innovative desserts that completely challenged perceptions of what lentils can do. The collaboration between the chefs and the students created a fantastic atmosphere, and the recipes produced will inspire caterers across healthcare, education and contract catering.”
Ellie Taylor, Event Lead for Lentils.org, echoed those sentiments.
“It was wonderful to see so many talented chefs embracing the challenge and producing such an exciting range of dishes. The quality of the food was outstanding, and every recipe proved that Canadian lentils are an incredibly versatile ingredient that can deliver on flavour, nutrition and sustainability. The support from South & City College Birmingham and the enthusiasm of the students made the day even more special. We’re excited to share these recipes and help inspire menus across the UK.”
The dishes produced:
Chef Vijay (Vijayaraj Placidus), Chef Patron at RCC Catering – Tadka Dal (Red Lentil/Masoor Dal) and Methu Vadai
Chris Alexander, Executive Chef at Compass – Red Lentil & Dill Gherkin Fritters with Poached Egg, Dill Yoghurt and Lentil & Tomato Salsa
David Mercer, Food Development Chef at Impact Food Group – Lentil, Chickpea and Cauliflower Dahl
Dominic Lawson, Chef Manager at Hive Birmingham – Indian Lentil Scotch Hen’s Egg with Onion & Lime Chutney
Erin Ward, Executive Chef and IFG School Chef of the Year 2025 (Holmer Green School) – Lentil, Berry and Chocolate Mille Feuille
Ghyslain Pramayon, Head Chef and IFG School Chef of the Year 2026 (Sponne School) – Mango Meringue Pie
Ilona Tomza, Development Chef at Porthaven Care Homes – Spring Savoury American Pancakes
Jennifer Chadhuri-Goff, Chef Lecturer at South & City College Birmingham – Red Lentil, White Chocolate and Ginger Crème Brûlée
Simon Malin, Development Chef at ISS World – Aubergine & Lentil Moussaka
Sarah Little, Chef at The Grange School – Curried Red Lentil Fritters
The event also provided invaluable experience for South & City College Birmingham’s Level 3 students, who worked alongside the chefs throughout the day, assisting with preparation, cooking and presentation while learning from some of the industry’s leading culinary professionals.
The menu development day forms part of Lentils.org’s ongoing commitment to supporting chefs with practical inspiration and ongoing training and development, showcasing how Canadian lentils can help caterers create nutritious, cost-effective and sustainable menus without compromising on flavour or creativity.
To arrange a day on lentil cookery for your catering team, email brogen@daleri.co.uk
Photography and film by Carlos Farinha @carlosclickuk
Chef of the Week Sponsored by Pure Ionic Water: Will Dean, Head Chef at The Waterway
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant? :
8 months.
Where did your passion for cooking come from and where did you learn your skills?
As I child I was always adventurous and loved eating, what keeps the passion alive today is the ability to create happiness and joy with my skills. I learnt my basic skills at University of West London, after completing a practical cookery course after leaving high school. This led me to strengthen my skills in fine dining restaurants in West London such as Charlotte’s Place, The Glass House in Kew and Little Social.
What do you enjoy most about being a chef?
To do what I love as a job.
Name three ingredients you couldn’t cook without.
Salt, butter and a good olive oil.
Which piece of kitchen equipment couldn’t you live without?
A heavy bottomed, wide base, high depth pan.
What food trends are you spotting at the moment?
Smaller portion sizes, as a result of:
- More health-conscious customers
- Cost of ingredients
- Weight loss jabs to suppress appetite
What do you think is a common mistake that lets chefs down?
To not recognise humility and consistency as a strength, over skill and knowledge.
Which of your dishes are you most proud of?
Sweetbread and Artichoke Salad
- The dish was crispy lamb sweetbreads with bitter leaves and artichokes. I loved championing an unknown ingredient to our guests and utilising offal.
Truffle Cauliflower Soup
- I’m proud to have created a dish which was vegan yet loved by meat eaters.
How do you come up with new dishes?
I follow the seasons and align it with my team’s skill set to create a consistent product. However, many ideas can come to me often when I can’t sleep that I jot down and look back on when the time/season is right.
Who was your greatest influence?
My grandmother, my earliest cooking memories are with her, making cakes etc.
Tell us three chefs you admire.
- Marco Pierre White
- Gordon Ramsay
- Rick Stein
What is your favourite cookbook?
Plenty More by Yotam Ottolenghi.
Who do you think are the chefs to watch over the next few months?
- James Goodyear, at Restaurant Gordon Ramsay High I’m sure 3 stars are on the cards soon.
- Sally Abe, I’m excited to see how her own restaurant does.
What’s been your favourite new restaurant opening of the last year?
Cornucopia by Clare Smyth.
How Dorset County Hospital Improved Safety, Sustainability and Efficiency with Speedwrap Pro
Healthcare catering environments demand the highest standards of safety, hygiene and operational efficiency. At Dorset County Hospital, the catering team is continually seeking practical solutions that improve working conditions for staff while supporting wider sustainability objectives.
Following the introduction of the Speedwrap Pro dispensing system and Ecocling™ Film solution, the hospital has seen improvements in workplace safety, speed and environmental performance, demonstrating how simple changes can deliver meaningful benefits across healthcare foodservice operations.
Like many NHS catering departments, Dorset County Hospital relies on food-wrapping solutions throughout daily food preparation and production. Traditional dispensers and cutterbox systems can present several challenges, including the risk of cuts and minor injuries, time-consuming roll replacement, excess packaging waste and the need to maintain high hygiene standards in busy production kitchens.
The hospital sought a safer, more sustainable solution that could be introduced without disrupting existing workflows or placing additional demands on staff.
The catering team implemented the Speedwrap Pro alongside recyclable Ecocling refill rolls. Designed specifically for professional foodservice environments, the dispensing system incorporates a patented safety blade, antimicrobial protection and recyclable* refill technology.
Improving Staff Safety
Staff wellbeing is a key priority across NHS catering services. The Speedwrap Pro’s patented safety blade design significantly reduces the risks associated with traditional systems with exposed blades, supporting safer handling during food preparation.
Tom Cooper, Catering Manager at Somerset NHS Foundation Trust, commented:
“Staff safety is always our number one priority. The Speedwrap Pro’s safety blade removes many of the risks associated with traditional cutterboxes and gives our team confidence when using it every day.”
Increasing Operational Efficiency
In a busy hospital kitchen, small efficiencies can generate significant time savings. The Speedwrap Pro system is designed for rapid roll replacement and ease of use, helping minimise disruption during food production.
Severine Bruget from Dorset County Hospital said:
“The dispenser is straightforward to use, and changing rolls takes seconds. In a busy hospital kitchen, those time savings quickly add up across the day.”
Supporting Sustainability Goals
Sustainability is increasingly important as NHS organisations work towards ambitious environmental targets. The adoption of Ecocling Film and the Speedwrap Pro supports these objectives through UK manufacturing, reduced packaging waste, the elimination of plastic adapters and fully recyclable* refill rolls. The move away from traditional PVC film also helps reduce unnecessary plastic waste while supporting local supply chains and broader environmental goals.
Beverley Langden, Sustainability Lead at Somerset NHS Foundation Trust, explained:
“Reducing waste and improving sustainability are key priorities for us. The move away from PVC film significantly reduces unnecessary plastic waste, while the Ecocling rolls support our wider environmental objectives and Green Plan.”
Maintaining High Hygiene Standards
Healthcare foodservice environments require rigorous hygiene controls. Speedwrap Pro incorporates BioCote® antimicrobial technology, helping to support infection prevention and maintain high hygiene standards.
Additional features include easy-clean surfaces and a durable construction that’s suitable for demanding healthcare environments.
*Ecocling Film is fully recyclable in soft plastics collection streams. Check with your local supermarket or local authority.
Film & Photography by Carlos Farinha @carlosclickuk
Cross-Party Parliamentary Support Grows for Hospitality VAT Reform
Early Day Motion Highlights Mounting Pressure on UK Hospitality Sector
The UK hospitality industry has received a significant boost in Westminster following the tabling of an Early Day Motion (EDM) calling on the Government to reduce VAT for hospitality businesses.
EDM 196, *VAT for UK Hospitality*, was tabled in Parliament on 1 June 2026 and has already attracted support from 50 MPs representing a broad cross-section of political parties. The motion recognises the severe pressures facing hospitality operators, including rising energy costs, increased business rates, workforce shortages and continued supply chain inflation.
The motion highlights a key concern long raised by hospitality leaders: the UK’s standard VAT rate of 20% places British operators at a competitive disadvantage compared with many European counterparts.
The EDM notes that the European average hospitality VAT rate is 12.8%, while countries including France, Spain and Italy apply rates of around 10%.
For an industry that contributes billions to the UK economy and supports communities nationwide, the debate extends far beyond taxation. The motion also draws attention to hospitality’s vital role as a gateway employer for young people. With more than one million young people currently not in education, employment or training (NEET), MPs acknowledged the sector’s importance in providing first-job opportunities and developing essential workplace skills such as teamwork, customer service and professionalism.
The motion further warns that hospitality vacancies have fallen dramatically over the past four years, raising concerns about the future health of the sector and its ability to continue creating employment opportunities.
While Early Day Motions rarely lead directly to legislation, they serve as an important mechanism for demonstrating parliamentary support and raising awareness of issues requiring Government attention. The growing number of signatures on this motion signals increasing recognition within Parliament of the challenges facing hospitality businesses and the sector’s wider economic and social value.
For chefs, restaurateurs, hoteliers, pub operators and hospitality suppliers, the motion represents another step in the industry’s ongoing campaign for fiscal measures that support growth, investment and job creation.
As hospitality continues to navigate economic headwinds, many across the sector will be watching closely to see whether this cross-party support translates into meaningful policy action in the months ahead.
Do you have a hospitality job vacancy or an apprenticeship to advertise?
Advertise on our Jobs Board now – email @Brogen Denham
Save the Dates: The Chefs’ Forum Networking Lunches 2026
The hospitality industry thrives on collaboration, innovation and strong professional relationships – and there is no better place to connect with like-minded chefs, suppliers, educators and industry leaders than at The Chefs’ Forum Networking Lunches.
Following another successful year of events, we are delighted to announce the remaining regional lunches taking place across the UK in autumn 2026. These exclusive gatherings bring together some of the country’s most influential chefs and hospitality professionals for an afternoon of networking, knowledge sharing and exceptional hospitality.
Places are limited at every event, and demand is always high. We encourage chefs, hospitality professionals and industry partners to register early to secure their place.
Remaining 2026 Networking Lunches
Why Attend?
The Chefs’ Forum lunches provide a unique opportunity to:
- Network with leading chefs, hospitality employers and industry suppliers.
- Discover new products, services and innovations shaping the future of foodservice.
- Exchange ideas and best practice with peers from across the sector.
- Build valuable business relationships in an informal and welcoming environment.
- Support collaboration between education and industry to inspire the next generation of culinary talent.
Whether you are an executive chef, head chef, pastry chef, lecturer, apprentice or hospitality professional, these events offer an invaluable platform to expand your network and stay connected with the wider industry.
Reserve Your Place Today!
Official invitations will be issued closer to each event, but expressions of interest are now being accepted.
To reserve your place at any of the remaining 2026 Networking Lunches, please email: brogen@daleri.co.uk
With places strictly limited and several venues expected to reach capacity, early registration is strongly recommended.
We look forward to welcoming you to The Chefs’ Forum Networking Lunches and celebrating the talent, innovation and collaboration that continue to drive our industry forward.
Chef of the Week Sponsored by Pure Ionic Water: Matt Lord, Regional Executive Chef at Compass/ESS Defence
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I have worked for Compass Group for 11 years across various roles in defence.
Where did your passion for cooking come from and where did you learn your skills?
I was fortunate enough to work in a Michelin starred restaurant straight out of college. This gave me the skills and knowledge to develop my career. Having a job which you are hugely passionate about means it does not feel like work.
What do you enjoy most about being a chef?
Creativity, I love putting new flavours and dishes together and seeing customers enjoy them.
Name three ingredients you couldn’t cook without.
This changes all the time! Currently, hot honey, gochujang and tahini seem to be my go-to ingredients
Which piece of kitchen equipment couldn’t you live without?
My knives, the core of any chef’s equipment.
What food trends are you spotting at the moment?
Customers are looking for nostalgic flavours from when they were younger. Sweet and savoury is popular. Also, all chefs now need to be aware of GLP1 drugs and how to cater for these customers.
What do you think is a common mistake that lets chefs down?
Over complicating. Keep it simple and concentrate on flavour.
What is your favourite time of year for food, and why?
I love spring. When the first wild garlic appears, it is a sign summer is on the way.
Which of your dishes are you most proud of?
That’s like choosing a favourite child! I also cook in BBQ competitions in my spare time. The first dish that received a perfect 10 was a sriracha and honey chicken wing stuffed with ginger and lemongrass.
How do you come up with new dishes?
Keep close to trends and try to be first to market with new concepts and ideas.
Who was your greatest influence?
There has not been one single influence, I have learned from every chef have worked for and with.
Tell us three chefs you admire.
Clare Smyth, Chantelle Nicholson and Will Murray.
What is your favourite cookbook?
Got to be Nose to Tail, St John.
Who do you think are the chefs to watch over the next few months?
Zero waste and sustainability will continue to be a huge focus in 2026/27, so I will be watching chefs like Jan Ostle, Adam Handling and Chantelle Nicholson to follow and learn from these pioneers in sustainability.
