2024 Winner of The S.Pellegrino Young Chef Academy UK Regional Final Announced

London, 27th September 2024 – After rounds of competitive cooking, and outstanding displays of culinary prowess by some of the most talented young chef’s in the UK, S.Pellegrino Young Chef Academy recognised Ben Miller as the winner of the competition’s Regional Final for the United Kingdom at the NoMad Hotel last Thursday 26th September.

Ben, who showcased brilliant talent throughout the competition process, beat eight other finalists, rising to the top of thousands of applicants from around the world, and will compete in the Grand Finale taking place in Milan next year.

The 29-year-old from Canada, now lives in London and has been working in kitchens since he was 15 years old, beginning at a local family run catering company in Calgary, Alberta. Ben’s love of food and creative expression has always been at the heart of his culinary journey, driving him to explore new techniques and flavours. He credits his passion for combining artistic expression with culinary innovation in helping fuel his ambition, as he constantly seeks out new challenges to refine his skills and push the boundaries of his craft.

At the competition final, which took place at Le Cordon Bleu Cookery School in London, Ben won over the renowned jury including, Santiago Lastra, Nokx Majozi, Lorna McNee and Adam Smith, with his signature dish Ode to Sam Yee, a dish he has been perfecting for years. The recipe featured Crowned Roasted Duck Breast with Szechuan Jus and Garlic Choi Sum, Confit Leg Rice under Brown Butter Sabayon with a Foie Gras “Siu Mai” in an Alsace Bacon Consommé paired with MingCha Jasmine Blossom Tea. And the showstopper will now see Ben go on to represent the United Kingdom at the global Grand Finale in Milan next year.

In addition, Ben was also the recipient of a second award on the night, the Acqua Panna Connection in Gastronomy Award, which celebrates the dish that best represents the culinary heritage of its native region and was voted for by the nine participating mentors ahead of the competition.

Ben Miller had this to say about his win “I have entered 13 competitions like this during my career and this is the very first I have won so I am delighted. It’s always a huge challenge to take part in these tests and coming away with a loss can be disheartening but it also makes us young chefs hungrier to succeed and today shows that with determination, you can get there. The S.Pellegrino Young Chef Academy Competition has been such a fantastic process to be a part of and it’s been amazing to see so much talent across all of our signature dishes. I’m so happy to have won and I look forward to representing the UK at the Global Finale next year.”

Together with Ben, two other chefs were also awarded at the Regional Final event, winning the collateral awards, and will have the chance to win respective global titles, also announced at the Grand Finale next year:

• S.Pellegrino Social Responsibility Award – Sude Hancher, for her Cauliflower & Halibut dish
• Fine Dining Lovers Food for Thought Award – Kurtus Auty for his Courgette Dive dish

The S.Pellegrino Young Chef Academy Awards are held every two years to champion and celebrate young chef talent throughout the world, encouraging them to bring their best to the table.

To stay updated with announcements and news about the exciting initiative that aims to discover and nurture brilliant, boundary-pushing talents in gastronomy, you can visit  https://www.sanpellegrinoyoungchefacademy.com/

Chef of the Week: Tom McKellar, Sous Chef at The Willow Tree in Bourn, Cambridge

How long have you worked at your current restaurant?
I have just taken the role of Sous Chef, at The Willow Tree in Bourn. A secret garden that I’m very lucky to be a part of.

Where did your passion for cooking come from and where did you learn your skills?
I draw all my cooking love from my uncle Phil and his mother and father.  From a very young age they had me watching their every move and sat at tables banging cutlery eagerly waiting the best meal of the week. I’ve been roasting potatoes nearly 20 years and cannot beat his mums, shamelessly.

What do you enjoy most about being a chef?
Foraging for my ingredients bring my soul so much peace. I would take my children out for mushrooms and it’s so fulfilling.

Name three ingredients you couldn’t cook without.
Butter, salt and fire.

Which piece of kitchen equipment couldn’t you live without?
Thermomix, it’s like having two more hands.

What food trends are you spotting at the moment?
Seasoning. To quote Sat Bains, it’s an art. One that you must master over years, one I am still dancing with even now as techniques change almost as much as the menu.

What is your favourite time of year for food, and why?
Spring, I worked at The Whitebrook in Wales and it gave me the most insatiable hunger for spring produce.

Which of your dishes are you most proud of?
Over the years there are so many it would be impossible to chose.

How do you come up with new dishes?
Most of my inspiration comes from my family and conversations almost accidentally.

Tell us 3 chefs you admire.
Andre Chiang of Restaurant Andre. A true inspiration on every level. Bjorn Frantzen & Adam Handling – Master craftsmen.

What is your favourite cookbook? Octaphilosophy by Andre Chiang, The Frog Cookbook, Adam Handling and The Frantzen Cookbook by Bjorn Frantzen.

Who do you think are the chefs to watch over the next few months? I’m very excited about what’s happening at the Frog in Covent Garden and I’m certain that’ll gain a star very soon.

What’s been your favourite new restaurant opening of the last year? Socca by Claude Bosi in Mayfair. Well worth the trip!

www.thewillowtreebourn.com

Meet The Meat Men for a Butchery Masterclass!

On 24th September 2024, Bridgwater & Taunton College hosted a special Venison Butchery Masterclass.  The session, organised by Chef Lecturer James Thomas Jones (pictured far right with The Meat Men and students Matt Perring and Dylan Graham) was designed to showcase the art of game butchery to his students, he said

“We really enjoy inviting talented and highly knowledgeable, award-winning local butchers into the college to teach the students about the provenance of locally-sourced venison and in this case, how to break down a whole carcass of fallow deer and achieve a variety of cuts.  We are very lucky to be in this part of the world, where we can source top-quality wild venison from just a stones-throw from the college. It was great for the students to have not only learnt about whole-carcass venison butchery today, but also the difference between the wet aging and dry-aging process when working with beef. We as lecturers also enjoy these sessions, as we always learn new skills and enhance our knowledge.”

Just as the game season hits its stride. With local Fallow venison at its prime, harvested by local Deer Manager, Curtis Pitts (pictured centre).

This masterclass offers students the chance to dive into the art of butchery, focusing on one of Britain’s finest wild meats.  Curtis delivered a whole carcass of fallow deer that he personally harvested the week prior to the session and hung in the fur in his purpose-built larder in nearby Ashill, he said

“Its great to be here at the college with Scott and Ed from The Meat Men today.  I harvested this pricket last week, or eight days ago to be precise, it says so on this carcass tag, that I attached to the hind leg of each carcass , so fully traceable.  I skinned it yesterday and am proud to have handed it over to The Meat Men to educate the next generation of chefs at Bridgwater & Taunton College. August to September is prime time for wild fallow pricket or males aged between 18-20 months.  The chefs absolutely love Fallow deer, as the size of this animal yields the perfect cuts and portions size, with a delicious delicate flavour, which I feel is the best out of all of the species of deer available – I can’t wait to see the dishes that the students produce with the loins today.”

The event was led by Scott Cartwright and Edward Davies, AKA The Meat Men, a renowned duo of Master Butchers known for their expertise in traditional meat preparation and their commitment to promoting sustainable, locally-sourced game.

The Meat Men are highly regarded for their hands-on approach and dedication to preserving time-honoured butchery techniques. Their experience spans everything from working with high-end restaurants to running workshops that reconnect chefs and food lovers with the origins of their ingredients.

Scott Cartwright, Joint-Owner of The Meat Men said

“Inspiring future chefs and promoting butchery skills really does give us great pleasure.  I really like working with young people and showing them our craft.  We have a great relationship with the teaching team here at Bridgwater and Taunton College and its fantastic to be showcasing local produce to the next generation of chefs.  The main objective of today was to teach the students about carcass balance and yield. Our job as a business is to make sure that we’re not holding onto stock and watching our waste, so it was great to be able to suggest different uses for the whole carcass and promote responsible sourcing and correct storage of venison and beef.”

At this masterclass, The Meat Men demonstrated the breakdown of a whole Fallow deer carcass, meticulously guiding attendees through the process of identifying and separating primal cuts. From butchering the venison shoulder and haunch to preparing loins and steaks, students learnt the intricate skills needed to turn a carcass into premium cuts of meat that can be used in a variety of dishes. The session also focused on utilising as much of the animal as possible, reflecting The Meat Men’s commitment to sustainability and respect for the produce.  The students then got to have a go at creating their own dishes with a range of vegetables and ingredients selected by Chef Lecturer James.

The timing of this event couldn’t have been more perfect. The shooting season for fallow deer runs from August 1st to April 30th, ensuring that the venison is at its best—rich in flavour, lean, and packed with essential nutrients like protein, iron, and B vitamins. Venison is a versatile wild meat that not only supports local farming communities but also offers health benefits, being naturally low in fat and free from additives often found in industrially farmed meats.

In addition to a giving a brilliant whole-carcass butchery demonstration, Scott and Co-Owner Ed Davies (pictured left) showcased and explained the difference between wet and dry-aged beef, Edward added

“The beef maturing process can take two forms; Dry-aging and Wet-aging.  Dry aging occurs in a controlled, open-air space, while wet aging sees a cut of beef vacuum sealed in its own juices.  The first produces beef that’s nutty, earthy and robust. The second intensifies the beef’s natural flavours and aromas. It was such an amazing opportunity to talk to the students about the different breeds of beef used in the UK and invite them to inspect, compare and contrast wet-aged whole rib eye and dry-aged beef fore rib, which we boned to source the rib-eye.”

The Meat Men have built their reputation on promoting these benefits, both in their butchery and in their educational outreach. They believe that chefs and students alike should understand where their food comes from and how to make the most of the raw product. The masterclass not only covered butchery techniques but also dived into the versatility of venison and beef in the kitchen, showcasing how venison and beef can both be used in everything from hearty stews to elegant fine-dining dishes.

In addition to the focus on health and sustainability, this masterclass highlighted the importance of butchery skills in culinary education. Students at Bridgwater & Taunton College gained valuable hands-on experience, learning to prepare wild meat from the source and establishing the differences between wet-aged versus dry-aged beef—Both essential skills in fine dining, modern British cuisine, and traditional game and beef cookery.

Level 3 Students, Dylan Graham and Matt Perring (pictured top with their lecturer and The Meat Men) won the ‘Ready Steady Cook-style challenge in which the students had 45 minutes to plan, select fresh produce and create a main course for two people.

Their winning dish was Fallow Loin with Celeriac Puree, Thyme and garlic sauteed carrots, red wine reduction and blanched green cabbage.

Dylan said

“I am delighted to have won the challenge today and really enjoyed the positive feedback on my dish from our butcher judges, Scott and Ed.  It was great to learn more about processing of local wild venison today and I have really enjoyed cooking with it and am definitely a fan.  The wet v. dry-aging of beef demonstration was also fascinating and having learnt about the high percentage of myoglobin in red meat in a theory lesson before the session, it was great to see theory in practice working with three different species of red meat today – Both wild in terms of the venison and farmed with the wet and dry aged beef.”

With The Meat Men bringing their expertise and passion to the table, this Butchery Masterclass was certainly an inspiring, educational and memorable experience, celebrating the best of British game and the heritage of traditional butchery in the UK.

All of the students received a complimentary copy of The Great Game Guide for their excellent work, food produced and outstanding participation in the session, so they can study all of the different species of game available throughout the season, the best game chefs and their recipes.

For more information on The Meat Men, enquire about catering supply or shop the e-commerce site, visit www.meatmen.co.uk.  For more information on catering courses at Bridgwater & Taunton College, visit: www.btc.ac.uk

Photography by Carlos Farinha

Borders? What Borders? Radhika Launches New Cookbook

Flavours Without Borders

Renowned chef and food writer Radhika Howarth will launch her highly anticipated new cookbook, Flavours Without Borders, at a special event in London on Thursday, 17th October 2024. The launch, taking place at Halcyon Interiors on Wigmore Street from 6-8pm, will showcase her collection of 80 innovative recipes that blend culinary traditions from around the globe. Howarth, known for her dynamic fusion of international flavours, invites guests to join her on a “culinary adventure around the globe,” as her new cookbook celebrates the unifying power of food.

Radhika Howarth has built her career around her passion for connecting cultures through cuisine. With roots in India and extensive experience in global kitchens, Howarth is celebrated for her unique approach to fusion cooking. Her journey has taken her from learning traditional techniques at home to collaborating with world-class chefs and contributing to major culinary publications. Throughout her career, she has remained a passionate advocate for cultural diversity in food, which is reflected in her creative dishes that combine flavours from Asia, the Middle East, Europe, and beyond.

In her debut book’s central Three Ways chapter, Radhika showcases 23 versatile ingredients cooked across three different cuisines, with each trio of recipes illustrating how a history of cultural exchange has influenced their fascinating evolution. Delve into the legacy of Portuguese colonial rule with Goan Fish Caldinho, Portuguese Bacalhau à Brás, and Brazilian Moqueca, or trace the spread of Buddhism with Japanese Tofu Dengaku, Indian Paneer Manchurian, and Chinese Mapo Tofu. From prawns to coconut to aubergines and beyond, there is a world of unique culinary connections waiting to be discovered.

In celebration of her experience living in the global city of London, the book concludes with a Radikal Recipes fusion chapter. Her dishes fuse ingredients, techniques, and traditions from different corners of the world, creating a new kind of global cuisine. Whether it’s a fusion of Indian spices with Mediterranean herbs or a combination of Middle Eastern and Asian cooking techniques, her recipes encourage readers to experiment, explore, and enjoy the rich tapestry of global flavours.

Mix and match your favourite flavours over 11 of Radhika’s East-meets-West recipes, like Tomato Tadka Burrata Salad, Coconut Sambal Spaghetti, and Marry Me Chickpeas. This final chapter is an explosion of taste, and it won’t be long until readers start implementing Radhika’s radikal twists on their own weekly staples.

Guests at the book launch will have the opportunity to meet Radhika , discuss her culinary inspirations, and get insights into the creation of the cookbook. There will also be live demonstrations, tastings of select dishes from *Flavours Without Borders*, and a chance to network with fellow food enthusiasts and professionals. The event will draw a diverse audience, including chefs, food critics, and industry experts eager to explore Howarth’s boundary-pushing culinary style.

Radhika’s reputation as a culinary innovator continues to grow, and her latest book will cement her status as a leading voice in the world of modern fusion cooking. She has a history of collaborating with chefs, hosting cooking workshops, and appearing at food festivals worldwide, where she shares her expertise and passion for connecting cultures through food. Her insights into the evolving world of fusion cuisine are highly regarded, and she continues to influence new generations of chefs and home cooks alike.

The event will also provide guests with a chance to explore Howarth’s creative process, where traditional dishes are reimagined with a modern twist, while still honouring their cultural origins. As she puts it, Flavours Without Borders is an invitation to break down barriers, experiment with new ingredients, and create dishes that celebrate global diversity.

Those interested in attending the event can RSVP by emailing radhika@radikalkitchen.com or calling 07951 940535.

With the promise of vibrant flavours, lively discussion, and culinary inspiration, the launch of Flavours Without Borders will be a highlight of the London food scene this October.

“I am absolutely thrilled to share my debut book, Flavours Without Borders, with the world. This book is more than just a compilation of recipes; it is a testament to our interconnectedness, woven together by the culinary thread that binds us all. Each dish tells a story, and I invite you to embark on a fascinating culinary journey around the globe s we explore the rich histories and stories that have shaped the world’s diverse cuisines.” Radhika Howarth, author.

London Welcomes New Sushi & Washoku College in Ground-breaking Launch Event

The launch of London’s newest culinary institution, a dedicated Sushi & Washoku College, was celebrated with great enthusiasm yesterday (19th September). The event, organised in collaboration with The Chefs’ Forum, drew over 100 guests from the food industry, TV, media, culinary and education sectors. The school, which focuses on authentic Japanese cuisine, is set to become a pivotal training ground for chefs in the UK and Europe.

Among the attendees was Kurt Zdesar, founder of Chotto Matte, who shared his excitement: “This is great news for London! An authentic Japanese sushi school right here – I’m looking forward to taking my team down there and would love first dibs on the new graduates!”

Endo Kazutoshi, chef-patron of the renowned Endo at the Rotunda, whose restaurant boasts a three-month waiting list, echoed this enthusiasm, stating, “It’s fantastic to have a dedicated sushi school in London. I’m eager to send my chefs here and see how this training can enhance their skills.” Endo comes from a renowned family of sushi chefs and is well-known for combining traditional techniques with contemporary touches in his Omakase-style restaurant.

The event included a welcome speech by College Owner, Mr. Mizuno and a presentation by Mr. Kotaro Higuma from the Japanese Embassy, highlighting the school’s role in promoting Japanese culture, food, and language in Europe.

This was followed by the introduction of the school, showcasing its mission to teach traditional sushi-making techniques alongside the art of washoku—Japan’s holistic approach to food that emphasises balance and respect for ingredients.

Mizuno, the College’s owner, expressed his gratitude during the event:
“It’s been a long, however very enjoyable and exciting journey to open these doors, and I’m overwhelmed by the support from everyone here today. I look forward to welcoming chefs and sushi enthusiasts alike for open days and trial sessions in the coming weeks.”

Miguel Bértolo, Executive Chef at ACPP Lisbon, the school’s sister institution, was also in attendance. He shared insights on the collaboration between the two schools, highlighting the opportunity for students to exchange training between London and Lisbon, further enhancing their exposure to authentic Japanese culinary practices. Bértolo’s background includes top placements in global competitions like the World Sushi Cup, and he serves as the European representative of the Tokyo College of Sushi & Washoku.

Following the formal proceedings, guests enjoyed a reception featuring sparkling wine, iced green tea, and sake, while the school’s chefs prepared a sampling of authentic washoku dishes.

One of the most inspiring moments of the day came from Kai Hayter, an Anglo-Japanese student who has just begun his diploma. “Coming from Japanese heritage, it’s wonderful to learn about the cuisine and traditional cooking methods. The six-month diploma is the perfect way to deepen my connection with Japanese culture,” he said.

“With a focus on authentic Japanese culinary arts, this school is set to provide new opportunities for chefs across Europe, helping them master sushi and washoku while bridging cultural and gastronomic gaps between Japan and the UK.”

For more information on the Tokyo College of Sushi & Washoku and upcoming open days, visit the school website: www.sushicollege.uk

The college will be holding monthly open days for chefs, the next open day is on Monday 28th October – please RSVP to brogen@redcherry.uk.com to be added to the guest list.

Photography & film by Carlos Farinha

Chef of the Week: Tom Cook, Executive Chef at Smith & Wollensky in London

How long have you worked at your current restaurant?
7 Years, almost!

Where did your passion for cooking come from and where did you learn your skills?
Always enjoyed cooking as a kid with my mum, but the real passion and skills have come along the way with all the great mentors I’ve had… Gary Rhodes, Michel Roux Jr, Eric Chavot, Daniel Clifford, Tom Aikens and Grant King.

What do you enjoy most about being a chef?
The joy of having a busy service where (almost) everything goes right and on time!

Name three ingredients you couldn’t cook without.
My trusty prep knife, my team and love!

Which piece of kitchen equipment couldn’t you live without?
In our kitchen, Char broiler. We can cook 400 steaks in a service!

What food trends are you spotting at the moment?
Dishes are becoming less elements on the plate again, great quality meat/fish or vegetable with a couple of other elements.

What do you think is a common mistake that lets chefs down?
Putting too many elements on a dish.

What is your favourite time of year for food, and why?
Spring is great for asparagus, peas, wild garlic and also the weather gets warmer!

Which of your dishes are you most proud of?
Years back I made a dish using whole rabbits, this was when I first started making menus so it sticks in the mind. There was some roasted loin, seared kidney and liver pithivier made from the braised leg meat and cream sauce made from the bones.

How do you come up with new dishes?
We work as a team to come up with ideas, then taste, taste, taste, until we are 100% happy with it.

Who was your greatest influence?
Michel Roux Jr.

Tell us three chefs you admire.
Thomas Keller, Heston Blumenthal and Marco Pierre White.

What is your favourite cookbook?
White Heat by Marco Pierre White.

Who do you think are the chefs to watch over the next few months?
Whyte Rushen is an interesting one.

What’s been your favourite new restaurant opening of the last year?
Chez Roux, love that style of food in beautiful surroundings.

www.smithandwollensky.co.uk

San Pellegrino Young Chef Academy Competition 2024/25 UK Finalists Revealed

S.Pellegrino Young Chef Academy is excited to announce  the line-up of young candidates selected for the S.Pellegrino Young Chef Academy Competition 2024-25, the global initiative to discover and mentor the most talented young chefs under 30 years of age worldwide.

Thousands of chefs from all over the world applied for the competition, inspired by the opportunity to connect and learn directly from the most influential members of the gastronomic world and to demonstrate their unique creativity and vision. Among them, 165 passed the first selection process and are now ready to show their talent and passion during the Regional Finals.

The UK regional final, which takes place on the 25^{th of} September at Le Cordon Bleu, will give 9 young chefs the opportunity to present a signature dish to a local jury of renowned chefs, made up of Adam Smith, Lorna McNee, Nokuthula Majozi and Santiago Lastra.

The Regional Finalists for the S.Pellegrino Young Chef Academy Competition in the United Kingdom are:

1. Joshua Wilde is Head Chef at Fare Eatery in Wokingham
2. Swann Auffray is Sous Chef at the Little Chartroom in Edinburgh
3. Kurtus Auty is Head Chef at Bosun’s Restaurant in York
4. Ben Miller is Sous Chef at Alex Dilling at Hotel Café Royal
5. Sam Heaven is Chef de Partie at The Fat Duck in Bray
6. Connor Anderson is Chef de Partie at The Three Chimney’s in Skye
7. Wayne Munn is Sous Chef at Langdale Chase Hotel in Windermere
8. Sude Hancher is Chef de Partie at Cornus in London
9. Audrey Park is Chef de Partie at Sketch in London

The jury is in charge of selecting the regional winners of four awards:

• S.Pellegrino Young Chef Award – the Local Jury of each regional competition will evaluate the presented dishes based on the three Golden Rules, selecting one young chef at each Regional Final who displays the strongest technical skills, genuine creativity and an exceptional personal belief about gastronomy;
• S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements;
• Acqua Panna Connection in Gastronomy Award – the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future;
• Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers, this award will be for the young chef who best represents their personal beliefs with a signature dish.

Each young chef’s application and their signature dish was evaluated by culinary experts at the World’s Leading International Educational and Training Centre for Italian Cuisine, ALMA. ALMA’s selection process hinged on three key criteria: technical skills, creativity and a personal belief in the transformative power of gastronomy to make a positive change in society through food.

“S.Pellegrino Young Chef Academy Competition surprises us with every edition and it is not a given since we have been collaborating with them since the first edition. Candidates outdo themselves from year to year, guided by passion and commitment,” said Matteo Berti, Head of Education of ALMA. “The selection process was not easy, but now it’s up to the shortlisted candidates to show their talents throughout the course of the competition. The best of luck to all of them!”

The regional winners of the S.Pellegrino Young Chef Award will go on to compete for the global title of S.Pellegrino’s Young Chef of the Year 2024.

To discover the full list of candidates and know more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/.

Kent’s Cave Hotel Fires-up for Chefs’ Forum Lunch

The Chefs’ Forum hosted an exclusive culinary event for Kent & Sussex on Monday, 16th September, at the prestigious Cave Hotel www.cavehotels.com in Faversham.

As the second event The Chefs’ Forum has held at this prestigious and exclusive venue, the highly-anticipated lunch brought together top chefs from the region and hospitality students for a collaborative dining experience, where emerging young talent worked alongside renowned professionals to deliver a gourmet meal.

A mini trade show showcased the very best of suppliers to the industry with Ritter Courivaud joining the party to supply top quality ingredients for the lunch including 90 hand-dived scallops from their Ritter Fresh division.  The good news for Kent chefs is that there is a new route going into Kent from the 27^th September 2024.

Other cheffy tools on display were the new Chef-X from SOS Catering Equipment, the thermal blender market disrupter from German manufacturer Heinzelmann and the brilliant new Robot Crème from Pastry Gelato Equipment with crumble and custard on tap, which proved a real hit with the students and other sponsors.

The Cave Hotel, a luxury venue, offered an atmospheric backdrop for the event. Known for its contemporary design, high-end amenities and stunning golf course. Their Firepit, is highly regarded for its flavours of world cuisine, blending the smoky barbeque aromas of the American west with the delicately spiced tastes of the Far East also focusing wherever possible on local, sustainable ingredients. Their second restaurant The Korean Cowgirl offers a unique blend of subtlety-spiced oriental cuisine and the big, brash smoke BBQs of the Texas Panhandle.

The Menu:

Starter – Patrick Hill, Thackeray’s
Ritter Fresh hand-dived scallop ceviche
Silverhand Estate Solaris 2022

Fish Course – Craig Edgell, Buoy & Oyster 
Fruits de Mer crab doughnut
Silverhand Estate Chardonnay 2022

Main Course – John Bingley and Andy Holden, The Cave Hotel
Tom Hixson Texas smoked USDA brisket, miso chilli cheese
sweet potato and fire roasted leeks
Château De Berne La Grande Cuvee 2017

Dessert – Ollie Eisenhardt, Silverhand Estate
Foodari Kentish strawberries with chamomile and vanilla
Silverhand Estate Silver Reign Rose

Group Executive chefs John Bingley and Executive chef Andy Holden prepared the main course, showcasing their signature style with innovative barbeque techniques. The Cave Hotel’s focus on refined hospitality made it an ideal partner for The Chefs’ Forum event, both when it first opened nearly five years ago and again yesterday, furthering its reputation as a hub for exceptional food and service in the region.

The lunch featured a carefully curated four-course menu, with each course crafted by an acclaimed chef. The starter was prepared by Patrick Hill, Head Chef at Thackeray’s in Tunbridge Wells. Hill, a Michelin-trained chef with years of experience in some of the UK’s most renowned kitchens, is known for his precision and passion for French cuisine. His dishes combine modern British flavours with classical French techniques, and his contributions to Thackeray’s have helped maintain its reputation as a culinary institution.

The stunning fish course of a ‘Crab Doughnut’ was created by Craig Edgell of Buoy & Oyster in Margate. Edgell’s coastal restaurant is celebrated for its fresh, sustainably sourced seafood, and he brings a deep knowledge of the local waters to his cooking. Buoy & Oyster has won multiple awards for its dedication to high-quality seafood, and Edgell’s fish course is expected to highlight the best of Kent’s maritime offerings.

The main course was the creation of The Cave Hotel’s resident chefs, John Bingley and Andy Holden, with the help of their dedicated ‘Pitmaster’ Andy Gainey.

Andy Gainey said

“We are cooking close to 1 tonne of beef brisket per week, so we’re delighted to be showcasing one of our signature cooks today.  We cook over Big K charcoal and and its great to have them here at the event today.  I was also very happy to see the level of interest in our purpose-built grills that get fired-up at 3am each morning to be ready for service.”

It was Big K’s first official appearance at a Chefs’ Forum Lunch and how better to showcase the excellent restaurant grade charcoal and wood chips, then in a purpose-built firepit to compliment the low and slow smoking process that goes on around the clock at Cave Hotel.

Andy Bingley and John Holden bring a wealth of experience to the table, having developed their skills in prestigious kitchens across the UK and at sea, before joining forces at The Cave. Known for their bold flavours and commitment to seasonal ingredients, John Bingley and Andy Holden presented a dish that captured the essence of their smoked techniques.

John Bingley said

“I have never seen the kitchen with more chefs in it than today, with the three guest chefs and the students from North Kent College.  It was so wonderful to see the passion and drive of the students and show them our operation here at Cave Hotel.  I am very grateful to the sponsors who donated produce and to all the chefs and hospitality professionals who came to support the event.  There was a really nice atmosphere and it was so wonderful to catch-up with friends old and new.”

Dessert will be crafted by Ollie Eisenhardt of Silverhand Estate, an up-and-coming chef who has been making waves with his inventive take on traditional pastry techniques. Eisenhardt’s desserts are known for their artistry and balance, blending sweetness with a depth of flavour that leaves a lasting impression.

The event not only highlighted the skills of these renowned chefs, but also served as an important educational platform for the next generation of culinary professionals. Students from North Kent College had the opportunity to work alongside the chefs, gaining invaluable hands-on experience in a professional kitchen environment. The Chefs’ Forum is committed to fostering talent and providing young chefs with the skills and industry connections they need to thrive.

The lunch began with a 12pm drinks reception, followed by the four-course meal. The Chefs’ Forum has long been a champion of collaboration and education within the culinary world, and this Kent & Sussex was an unforgettable celebration of local talent, innovation, and the future of British cuisine.

Our Chefs’ Lunches are free to attend for senior chefs and hospitality professionals and kindly sponsored by our sponsors, in this case MCS Technical Products, Wedgwood, SOS Catering Equipment, Tom Hixson, Chef Works, Saucery. MDCV UK, Tokyo College of Sushi & Washoku, Big K, Fruits de Mer, Foodari, Pastry Gelato Equipment, Ritter Fresh and Ritter Courivaud.

Any of our industry family interested in attending future lunches should contact brogen@redcherry.uk.com

Photography & film by Carlos Farinha

BelOrta Looking to Shine at FPC Awards

BelOrta will create a memorable experience at the FPC Fresh Awards 2024 with an exclusive canapé menu crafted by Exose Grant, a finalist from MasterChef: The Professionals in 2019. Known for his innovative approach to cooking, Grant has designed a menu that highlights BelOrta’s premium produce with creative, flavorful dishes. Guests will enjoy Ruby Red Tomato Bruschetta, BelOrta Baba Ganoush with Crispy Tortilla, Roast BelOrta Bell Pepper & Goats Cheese Crostini, and a refreshing BelOrta Strawberry Sorbet, all showcasing the versatility and quality of BelOrta’s fresh offerings.

The FPC Fresh Awards, which will take place on 27th September at JW Marriott Grosvenor House, is one of the UK’s most prestigious events celebrating excellence in the fresh produce sector. It draws over 700 professionals from the fruit, vegetable, and flower supply chains, offering a platform to highlight sustainability, innovation, and best practices across the industry.

BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables and will use this opportunity to highlight the vibrancy and quality of their produce through these expertly crafted canapés. The combination of BelOrta’s fresh ingredients and Exose Grant’s culinary expertise promises a standout showcase at the event.

Exose Grant, renowned for his time on MasterChef and his ability to turn simple ingredients into gourmet experiences, will elevate BelOrta’s fresh produce to new heights. His involvement adds an exciting culinary touch, and the selection of canapés is designed to represent the best of what BelOrta’s seasonal produce can offer.

The FPC Fresh Awards not only celebrate the best in the fresh produce industry but also provide an opportunity for BelOrta to showcase the true potential of their products. This collaboration with Exose Grant is set to create an unforgettable experience for guests and further solidify BelOrta’s reputation for excellence in the industry.

Chef of the Week: Fei Wong – Dim Sum Head Chef at Yauatcha in London

How long have you worked at your current restaurant?
I have worked at Tao Group (Yauatcha and Hakkasan) since September 2015, moving around different branches here in London.

Where did your passion for cooking come from and where did you learn your skills?
My passion in cooking was influenced by my late grandma, she had a very good reputation for her own home cooking (Malaysian style Chinese food) restaurant back home. I learnt my cooking and dim sum skills from the masters in Malaysia. This is where I learned the modern and traditional skills from the great masters to get my base solid.

What do you enjoy most about being a chef?
Learning about different food cultures and different ingredients and having a chance to work with the best chefs around the world.

Name three ingredients you couldn’t cook without.
Salt, garlic and ginger.

Which piece of kitchen equipment couldn’t you live without?
Wok and rolling pin.

What food trends are you spotting at the moment?
Vegan and Indian.

What do you think is a common mistake that lets chefs down?
Basic mistakes like hygiene issue, and inconsistent skills which causes wastage.

What is your favourite time of year for food, and why?
Chinese New Year, because we can reunite with the people we love and toss the yee shang (Chinese raw fish salad). A lot of CNY pastries only appear during CNY.

Which of your dishes are you most proud of?
Mooncakes, from developing and sourcing ingredients and teaching the people about mooncake festival.

How do you come up with new dishes?
Get some inspiration by exploring different cuisines and different restaurants. Then, combine this with my skills and culture.

Who was your greatest influence?
My late Grandma, without her I wouldn’t be wearing a white jacket.

Tell us three chefs you admire

• Daren Liew
• Jolan Thiry
• Mandy Goh

What is your favourite cookbook?

• A day at El Bulli
• Hong Kong food diary (香港谈时录)

Who do you think are the chefs to watch over the next few months?
Chef Daren Liew, his new restaurant is very contemporary Malaysian Cuisine in London.

What’s been your favourite new restaurant opening of the last year?
Nanyang Blossom by Chef Daren Liew in Knightsbridge.

www.taogroup.com/venues/yauatcha/