Nail that Interview
Chefs are in demand and some restaurants and hospitality businesses are even offering signing on bonuses. Indeed, there has never been a better time to be a chef. However, just because there is a shortage does not mean you can just show up and expect to get what you want. The best jobs are going to go to the best candidates and that means now is the perfect time to work on your interview skills.
Craig Taylor of recruitment specialists TTW Recruitment tells The Chefs’ Knowledge the best way to prepare.
“There are two stages to an interview and the hardest work is done before you actually show up. My advice is that you research the employer in advance. What do I mean by that? For starters, look at their menus, reviews and even visit the business and try it out as a customer. I can tell you that they will love that degree of seriousness!
“Make sure you prepare the night before and get ready. Work out how you are going to get there. Keep a note of who you are meeting and what their position is. Get your clothes ready. All these little details take the pressure off and show how in control you are. Don’t forget that prospective employers are looking at far more than just your ability to cook.
“Make sure you have left enough time for an interview and that you don’t have to rush away. That never looks good. Read through your CV and any documents you are taking to make sure it’s all neat, tidy and correct. The last thing you want is to be handing something over that is messy and untrue.
Prepare some questions. If you don’t know what to ask then use these:
- How will I be supported in the job, from the start?
- Do you have lots of vacancies and why?
- What development opportunities are there?
- What hours or shifts do the brigade work?
- What’s the next stage?
The second part of the process is the interview itself. Here are some thoughts to bear in mind.
“Turn your phone off! This is so important. Next, don’t forget to smile and say ‘Hello, nice to meet you!” (You can’t go wrong!)
“If you shake hands then do so with confidence and make eye contact. These little details add up.
Try not to be nervous, treat it like a fact finding chat. You want to know about them and they want to know about you!
“A good interviewer will make you feel at ease, give you an insight to the job and company. They should ask you questions or allow you to tell them about you. Try and give open answers, avoid yes and no, expand on what you are saying and where possible, give examples!
“Be honest with your answers, its ok if you don’t know or ask them to put the question another way if you don’t understand.
“Ask your questions, its your chance to interview them and find out what you want to know.
Don’t be afraid to ask about money, hours etc – its all good stuff!
“At the end, thank them for the time, shake hands, smile and say “look forward to hearing from you!”
Finally, remember these don’ts!
- Don’t be late
- Don’t keep looking down
- Don’t mumble – speak clearly
- Don’t look at your phone – it should be off
- Don’t yawn
- Don’t lie
- Don’t be silent – engage in conversation
Chef of the Week: James Holah, Group Executive Chef for Angela Hartnett Limited in London
How long have you worked at your current restaurant?
Since spring 2022.
Where did your passion for cooking come from and where did you learn your skills?
I worked in a small Italian restaurant when I was at university and became intoxicated by the world of restaurants, this led to me taking a gap year to work for Marco Pierre White, and I am still on it 25 years later!
What do you enjoy most about being a chef?
The fact that to be at the very peak of your craft you have to excel in so many areas, it’s a huge challenge. Creativity and finesse, discipline, business acumen, leadership, and good old fashioned graft.
Name three ingredients you couldn’t cook without.
Salt, lemon and butter.
Which piece of kitchen equipment couldn’t you live without?
My knives.
What food trends are you spotting at the moment?
Lots of great new West African restaurant food places popping up.
What do you think is a common mistake that lets chefs down?
They don’t look after themselves, physically and mentally.
What is your favourite time of year for food, and why?
Late summer, as we transition from all the great tomatoes, summer vegetables and stone fruit into the early part of the game season, abundant wild mushrooms and our stomachs start to crave food that is slightly more satisfying like light braises and ragu. That coupled with the fact it is still warm enough and light enough to cook and eat outside at 9pm.
Which of your dishes are you most proud of?
Ooohh impossible to answer!
How do you come up with new dishes?
I am led by my stomach and ask myself, what’s in season? What do I want to eat today? And then try to handle the produce with some sensitivity.
Who was your greatest influence?
Philip Howard.
Tell us three chefs you admire.
Philip Howard, Sally Clarke and Angela Hartnett.
What is your favourite cookbook?
I like reading about new things these days and dip in and out so don’t have one, but back in the day when I was first starting out my nose was never far from Larousse.
Who do you think are the chefs to watch over the next few months?
Neil Borthwick, is quietly getting on with serving some of London’s most accurate cooking at The French House in Soho. Definitely Em Brightman who is blossoming at Murano and really driving the kitchen forward. Adam Smith at Cowarth Park is for sure someone who has not peaked at 1* Michelin, much more to come from him.
What’s been your favourite new restaurant opening of the last year?
I adore the vibe, flavours and entire experience at Lisboeta.
The Chefs’ Forum 10th Anniversary Reached New Heights in Birmingham
100 guests enjoyed 6 courses of exquisite food in the ‘Grandest Ballroom’ in Birmingham to celebrate 10 years of The Chefs’ Forum on Monday. Students from University College Birmingham (UCB) teamed up with top local chefs to produce a meal to remember.
Fittingly, in a city renowned for its culinary diversity, there was a strong Asian element to the lunch with Munayam Khan of Raja Monkey cooking the fish course of Meen Moilee. However, the splendour of the occasion was undeniable in the restored glory of the Grand Ballroom of The Grand Hotel Birmingham. A Champagne reception sponsored by Swallow Drinks beforehand allowed guests to mingle and meet suppliers.
Suppliers exhibiting in a mini trade show included Chef Works, Adande, Taylor UK, Total Produce, Wedgwood and Foie Royale.
Adam Bateman, Culinary Director at The Grand Hotel Birmingham said
“It was brilliant to welcome the five guest chefs into my kitchen to cook a fantastic six course menu for my industry peers. The students from UCB were great to work with and really impressed us with their attitude to work and ability. Our stars of the day were Keaton Butler for Front of House and Elliott Mason in the kitchen – Both will be receiving a voucher for afternoon tea for two in recognition of their stellar performance.
It is so important that we nurture and encourage the next generation of hospitality professionals and yesterday’s 10th Anniversary Lunch for The Chefs’ Forum did just that. I would like to take this opportunity to say a massive thank you to all the chefs who took part and all Birmingham hospitality professionals who attended.”
“We’re hitting our stride now,” said Catherine Farinha, Director of The Chefs’ Forum. “Yesterday was a fantastic event. We’ve always enjoyed coming to Birmingham. There’s such a special level of talent here and it’s not always celebrated as it ought to be. But, to celebrate in the Ballroom of The Grand Hotel with great chefs and the talented students at UCB really demonstrated what a national enterprise The Chefs’ Forum is now.
“We were delighted to welcome so many old friends and new ones, too – including the winner of MasterChef: The Professionals in 2021, Dan Lee.”
Kali Davidson, Head of Hospitality and Catering at UCB was a guest of honour and spoke about how much the college is looking to build new links with employers in the area to give their students the boost they need. We’re right there with them to help them achieve that.
“We were able to show chefs and suppliers early proofs of our new book, The Chefs’ Knowledge on the day and the feedback from our new publishing division grows and grows” Catherine continued.
“2023 will be another year of special lunches nationwide as we embark on a tour of the country to celebrate the launch of the book – which, at its heart, is all about empowering young chefs with the information, advice and recipes they need to help them get started.”
Here’s what the guests enjoyed:
Drinks Reception Sponsored by Swallow Drinks & Foie Royale Canapés by Dan Moon
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Amuse Bouche – Angelina Adamo (Tutto Apposto)
Pumpkin Broth – Orzo, Pickled Pumpkin, Sage Oil & Almond
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Starter – Louisa Ellis (MasterChef: The Professionals)
Celeriac, True & Lovage
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Fish Course – Munayam Khan (Raja Monkey)
Meen Moilee & Lemon Rice
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Main Course – Adam Bateman (The Grand Hotel Birmingham)
Roast Cotswold White Chicken, Its Own Sausage & Wild Mushroom
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Pre-dessert – Roger Lomas (The Grand Hotel Birmingham)
Compressed Fig, Blackberry Gel & Tonka Bean Namalaka
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Dessert – Tom Everard-Fairburn (Two Brothers Bakery)
Roasted Pineapple, Passion Fruit Curd, Salted Popcorn & Soy
Photo credit: www.johnscottblackwell.co.uk
The Crustastun Reaches Its Brilliant Best
When a top chef gets hold of a top piece of kit that’s when the magic happens. To make his famous lobster bisque, Chef Simon Wood didn’t just need top quality lobster – he sourced that from Flying Fish in Cornwall – he needed to find the best way to prepare it before cooking. That meant he had to dispatch it ethically by using the Crustastun. But, and here’s the brilliant bit, the result was the most delicately-flavoured lobster he’d ever tasted.
“It was ridiculously good,” he told The Chefs’ Knowledge. “I’d heard the stories but tasting it for real was something else. The lobster was perfect. Not only was it delicate but it was tender and as it should be.”
The bisque was being prepared for a live kitchen equipment review hosted by Mitchell and Cooper to put the Crustastun through its paces. The machine uses salt water and an electrical current to humanely stun and dispatch lobsters without pain and to keep the meat in perfect condition.
The Crustastun was joined by its French Mitchell & Cooper stablemate, the Dynamic 160 stick blender. Both pieces of market-leading catering equipment are available from the family-run manufacturer and distributor based in Ukfield in East Sussex.
“It’s ethical,” explained Kat Cooper. “With new laws being introduced to govern the sentience of shellfish, chefs have to find new ways to dispatch shellfish and the Crustastun does an excellent job with lobster and crab. And with chefs like Simon Wood using the technology the benefits are evident in the colour of the lobster, its taste and texture. We are proud to manufacture Crustastun in our factory and are really excited that Simon has joined the crusade to champion high-welfare kitchens and humane dispatch of crustaceans.”
“I made a bisque from the shells and the bodies of the lobsters and reserved the flesh for the garnish,” said Wood. “The result was an amazing soup that had incredible depth of flavour.”
“I used the Dynamic 160 stick blender to foam the bisque when I plated it – I achieved the perfect cover to give the guests the surprise of deliciously tender tail meat, cooked in smoked butter, surrounded by sea herbs, pickled tomatoes and fennel as soon as they remove the perfectly-aerated foamy lid – This dish is one of my absolute favourites and the quality of the Cornish lobster from Flying Fish is absolutely sublime.
I believe an animal should be treated with the utmost respect from the moment it is harvested. Sourcing from Flying Fish, then dispatching humanely with the Crustastun means I can confidently tell the provenance story to my guests – Gone are the days when chefs would throw live lobster into boiling water – We all have to do our bit to make positive change in our kitchens.”
“It really was a triumph,” said Catherine Farinha, Director of The Chefs’ Forum. “This is a piece of equipment that chefs can use with certainty. Not only will their shellfish dishes be ethical which is what customers want, but the product actually tastes better. Everyone wins.”
London Celebrates 10 Years of The Chefs’ Forum at Galvin at Windows
You know you must be doing something right when you have the amazing opportunity to celebrate being a decade old at Galvin at Windows!
The iconic restaurant which sits at the summit of London Hilton on Park Lane looks out over London with its breath-taking views of Hyde Park and beyond. Crowning a year of celebration across the nation The Chefs’ Forum London lunch at Galvin at Windows showcased brilliant food, amazing students and top suppliers.
“We’ve done some great lunches this year,” said enthused Chefs’ Forum Director Catherine Farinha. “But, this one tops the lot. The venue was absolutely stunning. I’ve wanted to host an event here for so long. To be able to do it with the Galvin chefs is so special. A huge thank you to Chris and Jeff Galvin, Head Chef Marc Hardiman, his brilliant brigade and to Windows GM Peter Avis for hosting us.”
The five-course lunch included dishes by chefs from the Galvin group including Chris Ball from Galvin Green Man, alongside Head Chef, Marc Hardiman and his team – David Jaram and Steven Penny from Galvin at Windows.
In the kitchen, students from West London College were on hand to help and learn valuable new skills.
Peter Avis, General Manager of Galvin at Windows and 10 Degrees Bar, said:
“This is absolutely fantastic. we’re delighted to host the 10th Anniversary of The Chefs’ Forum in London. It’s so wonderful to welcome 100 of our industry peers to Galvin at Windows and so amazing to be able to welcome the students from West London College.
Our recent UK college road show has enabled us to forge valuable links with the next generation and as a group, Hilton is committed to nurturing and offering all the opportunities we can across all operations on a national level.”
“This is the icing on the cake of our year,” Catherine Farinha continued. “We’re out of lockdown now and back to doing what we do best: putting chefs, students, suppliers and hospitality professionals together in a unique way. I can’t think of a more fitting tribute to what we do than this.”
Denise Charles, Curriculum Manager at West London College, said: “Our relationship with The Chefs’ Forum gets better and better. Today’s event was brilliant for our students. They got to see a top restaurant in action and gain valuable experience with chefs from The Galvin Group. This was food of the highest calibre and they’ll all remember it for a long time.”
Here’s what was served – and who cooked what:
Redefine Meat Canapes
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Amuse Bouche – Chris Ball, Head Chef at Galvin Green Man
Scotch Egg, Celeriac and Urfa Chilli
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Starter – David Jaram, Executive Sous Chef at Galvin at Windows
Caramelised Fig Salad, Heritage Beetroot and Whipped Goats Curd
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Fish Course – Jeff Galvin, Chef Patron
Crab Lasagne
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Main Course – Marc Hardiman, Head Chef at Galvin at Windows
Duck, Confit Gizzards, Persimmon and Rainbow Chard
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Dessert – Steven Penny, Head Pastry Chef at Galvin at Windows
Apple Tart Tatin served with Crème Gourmand
A massive thank you to all our sponsors – Wright Brothers Ltd, Mitchell & Cooper, Chef Works, Wedgwood, Tried & Supplied, Taylor UK, Redefine Meat, HG Walter, First Choice Produce, Foie Royale and Adande.
Photo credit: www.johnscottblackwell.co.uk
Film credit: New Era Production
Chef of the Week: Leyre Pedrazuela, Freelance Pastry Chef in London
How long have you worked at your current restaurant?
I am currently working as pastry consultant for some hotels and brands in London, doing the development of their menus and pastry offer. I left my position of head pastry chef at Shangri-La in May 2022.
Where did your passion for cooking come from and where did you learn your skills?
It all came from my family. In Spain we celebrate everything with food. I learnt and I keep learning every day by working, reading books, and taking courses. It is important to invest your time on keep learning and developing every day. Experience can only be gained with the time.
What do you enjoy most about being a chef?
Creating new dishes and being creative.
Name three ingredients you couldn’t cook without.
Vanilla, chocolate and nuts.
Which piece of kitchen equipment couldn’t you live without?
My little palette knife. I use It for absolutely everything!
What food trends are you spotting at the moment?
Food that not only tastes good, but also tells a story. Is all about the experience and the memories you create nowadays.
What do you think is a common mistake that lets chefs down?
Focusing too much on the appearance of the food, and not taking into consideration the flavour or cooking process. For me, it doesn’t matter if you are cooking the most beautiful dish, if the flavour and the balance is not right, for me is a waste.
What is your favourite time of year for food, and why?
The cold weather. I love rich and tasty food, as well as desserts. I also enjoy going out for dinner or even cooking at home, and I feel in summer the only thing I really want is to have a cold beer and an ice cream, while in winter, I love going to cosy places and eating tasty and delicious food.
Which of your dishes are you most proud of?
Some of the plated desserts I have recently created that has gone viral on Instagram like the Kiss from a Rose at Park Row restaurant… I would never imagine a restaurant could be known by its desserts more than by its food… but yes, I did it.
How do you come up with new dishes?
I am a very creative mind so for me is easy, however I do also research so much before I create a dish.
Who was your greatest influence?
I think I have a little bit from everyone and everywhere I have ever worked. Is important to learn and to absorb all the information and knowledge people share with you over the years.
Tell us three chefs you admire.
There are so many chefs I admire, but I have to say, the ones I admire the most, are those who even if they have all the recognitions and awards in the world, they keep humble and the treat people with respect, for me is not about how and what you cook, but about what you give in return to the industry and the people who surrounds you.
What is your favourite cookbook?
Essenzia, the one I have just published… I am proud of it, it talks about sustainability, natural food and how we can contribute to a better way of consuming and looking after the planet. It talks about values and how to look after our industry and the planet, which for me, is essential.
Who do you think are the chefs to watch over the next few months?
I am not sure, I am not very much on the loop, and this is something very personal to each of us. I would always say, these who not only cook good food and are creative and unique, but the ones who cares about sustainability and people.
The Chefs’ Forum 10-Year Tour Hits Devon & Somerset
Following on from success in Bristol recently The Chefs’ Forum tour of celebration reached Devon & Somerset. After starting in Manchester at the beginning of the year there have been celebratory lunches up and down the land including in Wales, Kent, Cotswolds and Bristol.
On Monday 10th October, the show rolled into Devon at Winslade Manor in Exeter where chef Matt Mason was excited to be playing chef host along with Chefs’ Forum Director Catherine Farinha. The lunch, attended by leading chefs, restaurateurs, suppliers and hospitality professionals follows a similar pattern and is one that has developed over the years.
The lunch is cooked by chefs from the region who are assisted by college students, again from the region. In this case the chefs were assisted by students from Exeter College.
“This year has been fantastic,” said Catherine Farinha. “Wherever we’ve been there have been excited students wanting to cook with our chefs and vice versa. It’s really great to see. The chefs create amazing dishes and the students learn so much and the colleges love what we do – which is really nothing more than enabling professionals and students to work together in a unique way. It sounds easy but it’s really not. It’s taken us a long time to perfect the template.
“This time, in Devon we had Dan Moon from Foie Royale, Werner Hartholt from Butlin’s Chef Academy, Richard Hunt from Courtyard by Marriott in Exeter, Matt Mason from Winslade Manor along with freelance chef Merrick Webber and Great British Menu’s Elly Wentworth, affectionately known as ‘Elly off the telly’!
“The menu was a delight, starting with a welcome drink of Ca’Bolani Prosecco sponsored by St Austell Brewery, then featuring delicious partridge supplied by Willo Game, fresh produce by Goosemoor Foodservice and Total Produce, Foie Royale, Gio plates by Wedgwood, jackets by Chef Works and much more. And the students from Exeter College loved their time in the kitchen with the chefs – You could tell they were getting so much from it.”
Matt Mason, Chef Director at Winslade Manor commented: “This was a great event for us to host at Winslade. It’s just the sort of event we love to do. It was great to work with the young talent from Exeter College a chance to see what other chefs have to offer – whether making ravioli or breaking down a venison carcass to making a restaurant quality stock or sauce – simple enough but great building blocks for a future in catering – what a great experience!
Catherine, Alex and The Chefs’ Forum team always bring a buzz of excitement which was felt around the room, a great time was had by all – and it’s a great opportunity for our industry peers to have a good old catch-up. The Chefs’ Forum are brilliant at bringing chefs, suppliers and students together – they were very excited to tell me all about their new book – The Chefs’ Knowledge – I look forward to my free copy. The page layouts look amazing.”
The lunch in full comprised:
Starter
Dan Moon – Foie Royale
Foie Royale, Tomato & Onion Tartlet
Fish Course
Werner Hartholt (Butlin’s Chef Academy)
Pan Roasted Fillet of Stone Bass with Granny Smith Apple, Rujak Sauce and a Cray Fish Spring Roll
Richard Hunt (Courtyard by Marriott Exeter)
Roast Fillet of Gurnard, Curried Crab Velouté
Main Course
Matt Mason (Winslade Manor)
Loin of Dartmoor Venison, Fondant Potato, Parsnip Purée, Pear & Chocolate
Merrick Webber (Freelance Chef)
Partridge Breasts, Celeriac Purée, Deep Fried Quail’s Egg, Salt Baked Celeriac and True Ravioli, Confit Leg Ballantine, Morteau Sausage, Confit Shallot & Game Jus
Dessert
Elly Wentworth (Great British Menu Southwest Food Hero)
The Penny Black – Chocolate, Sesame & Banana
Matt Mason
Crème Brulee
Many chefs were asking when the next Devon & Somerset event will be.
The good news is that there will be a further series of regional chefs’ lunches to celebrate the launch of The Chefs’ Forum’s new book – The Chefs’ Knowledge which will go to print this month.
Many chefs were asking to cook at the next one, which is a great sign that everyone had a wonderful day and are keen to showcase their signature dishes to their industry peers, while supporting the next generation chefs and hospitality professionals.
Any chefs, suppliers or colleges wishing to get involved with The Chefs’ Forum should contact alexandra@redcherry.uk.com
Photography credit www.johnscottblackwell.co.uk
Chef of the Week: Clive D’Angelo-Smith, Chef Patron of Four Seasons Catering in Cardiff
How long have you worked at your current restaurant?
- Four Seasons Catering was found on 1st Feb 2019
- Four Seasons at the Aber was founded on 1st October 2020
- Fine Dine with Clive was founded 1st January 2021
- Four Seasons at Woodlake Park was founded 1st July 2022
Where did your passion for cooking come from and where did you learn your skills?
From my dad to start with. I worked in his pub restaurant from about 11 years old. I trained in Coventry at Henley College and worked at Coombe Abbey Country Hotel full-time alongside college.
What do you enjoy most about being a chef?
I love watching people eating my food. The wow’s and the ohh’s as the food is going out is something that gives the kitchen a real buzz.
Name three ingredients you couldn’t cook without.
Black treacle, Ultratex and sea salt flakes.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid – its my best friend!
What food trends are you spotting at the moment?
Vegan food is growing faster by the day. Smaller more simplified menus are on the increase. Small plates and sharing platters are massive at the moment too.
What do you think is a common mistake that lets chefs down?
Thinking something is perfect, there’s always room for improvement.
What is your favourite time of year for food, and why?
Autumn is my favourite. The produce available especially vegetables is something special.
Which of your dishes are you most proud of?
Black treacle marinated fillet steak, pomme pont neuf & peppercorn sauce – this is one of my signature dishes at Fine Dine with Clive, everyone asks for it.
How do you come up with new dishes?
I look at trends and what is available seasonally and try a few ideas out. Sometimes I don’t know how I’m going to plate a dish until I’m plating up during service.
Who was your greatest influence?
My dad without a shadow of doubt, without seeing him at work or working with him, I doubt I’d be where I am today.
Tell us three chefs you admire.
Michel Roux Jnr, Marco Pierre White and Michael Caines.
What is your favourite cookbook?
White Heat.
Who do you think are the chefs to watch over the next few months?
Hywel Griffith at The Beach House.
What’s been your favourite new restaurant opening of the last year?
Not so new, but my visit to The Beach House in Oxwich Bay was incredible.
The Chefs’ Forum’s 10th Anniversary Tour Continues at Bristol’s Klosterhaus
The Chefs’ Forum put on the biggest event of its year of celebration across the UK with a special lunch at Klosterhaus in Bristol yesterday.
The special event was a unique partnership between the D&D London restaurant group and The Chefs’ Forum with students from City of Bristol College playing an important supporting role.
100 chefs, hospitality professionals and old friends got together to toast 10 great years of The Chefs’ Forum in the Southwest.
“We’ve come a long way in those 10 years,” explained Catherine Farinha, Director of The Chefs’ Forum. “This lunch demonstrates just how far. We teamed up with D&D London to showcase their restaurants to local colleges and recruiters. The idea was that their chefs came to Bristol from London and put on a special lunch. We got City of Bristol College involved and everybody met in the middle. This is what we do, and it worked really well.”
Chris Wicks, another original founder of The Chefs’ Forum was delighted to attend the event, he said
Who would have thought that the original Bristol meetings led to The Chefs’ Forum becoming a national organisation and industry platform. It is amazing to see, and it obviously works for all concerned. The college students have been brilliant today and it was amazing to catch-up with friends old and new – Here’s to another successful decade for The Chefs’ Forum.”
The exclusive menu was prepared by D&D London chefs Bjoern Wassmuth (Executive Chef at German Gymnasium) Jenson Santos (Head Chef at German Gymnasium) and Damien Rigollet (Executive Chef at Coq D’Argent) with Nelson Sa (Head Pastry Chef at Angler at South Place Hotel) heading-up the pastry.
Jakub Klimes, GM of Klosterhaus in Bristol said afterwards: “It was magnificent to see so many industry professionals all in one room. We wanted to showcase D&D London and this was the perfect way to do it. A big thank you to The Chefs’ Forum team and all the students from City of Bristol College.”
Sarah Arikan, owner of Berwick Lodge and long-time Chefs’ Forum supporter said: “I can remember when this all started ten years ago – The inaugural event was held at Berwick Lodge. It’s a great achievement and to see so many people supporting Catherine is wonderful. She is tireless in what she does in bringing people together.”
Catherine Farinha continued: “It’s very gratifying to be able to help a group as big as D&D London with their recruitment. We were able to give them a platform where they could show off what they do to the next generation, and it was very well-received.”
The menu in full:
Cauliflower Creme du Barry, curried florets and croutons
Teriyaki glazed octopus, hummus, confit lemon, chorizo & chickpea salad and coriander dressing
Redefine Meat flank steak, soy chilli glaze, potato rosti and Tenderstem® broccoli
Black Forest
Wines were kindly sponsored by Liberty Wines:
Welcome Drink – Kaiken Metodo Tradicional Brut NV, Mendoza, Argentina
White – El Coto Rioja Verdejo 2021, Rioja, Spain
Red – Casa Ferreirinha ‘Papa Figos’ Douro Tinto 2020, Portugal
The Chefs’ Forum is wholly funded by sponsorship of market-leading industry brands, and it is the valuable support that enables the team to stage amazing events like this one, completely free of charge for the chefs and hospitality professionals who attend.
Thank you to our sponsors Foie Royale, Adande, Redefine Meat, TTW Recruitment, Liberty Wines, Lovejoys, Wedgwood, Waterford Crystal, Taylor UK, and Chef Works.
Any chefs interested in attending events or sponsors looking to support and feature their produce, equipment or services at the events should contact catherine@redcherry.uk.com
Photo credit: John Blackwell
Could Wu Cha Become a Sunday Tradition like the Roast?
In the UK the Sunday lunch is all about a roast in a pub. But in Asia families gather for Wu Cha which is a multi-course tea enjoyed throughout Asia.
At Blue Jasmine restaurant on Southampton’s marina the concept of a British Wu Cha has been established by executive chef Daren Liew. The menu known as Asiatique Champage Wu Cha is available every Sunday from 12:00 – 17:00 for parties of two or more.
Special ingredients have been sourced from throughout South East Asia and transformed into seven delicate small plates in a new twist on the Wu Cha ceremony.
The menu starts with “A Glass to Start” which is Champagne Luis Roederer Reserve Collection. This is followed by:
“As Dreams Fly By”
Roasted cordyceps mushroom and truffle duck
“Dances of the Sea”
Spicy butter prawn with edamame and cherry tomato
“The Beckoning of Blossoms”
Traditional Hakka pork belly with pickled vegetable and pineapple
“Sauntering Among The Green Leaves”
Crispy black pepper butter chicken with pine nuts
“Golden Sweet Dreams”
Steamed charcoal Bao with salted egg cream
“To Warm The Soul”
Organic multigrain rice and seaweed butter with Japanese miso
“Sweet Memories”
Chef’s sharing selection of desserts
Chef Daren Liew told The Chefs’ Forum
“It’s a popular concept and we’re thrilled to have it back on the menu. Families love to go out for Sunday lunch here and this is a way that brings a touch of the Orient to the traditional Sunday offering which is different but the sharing concept makes it fun.”
Liew has over 25 years experience working in some of the best Chinese and Oriental restaurants in London’s Mayfair.
“It really was very special,” said Catherine Farinha, director of The Chefs’ Forum. “It’s a clever idea and I can see it becoming more and more popular. We took the family and we really enjoyed ourselves.”
