Rock Stars Light up Waterrow
The recent Meat Feast at The Rock Inn in Waterrow in collaboration with The Meat Men was a resounding success, highlighting Chef Chanaka Fernando’s ability to bring together international flavours while maintaining a focus on local ingredients.
The event, which took place on 10th October, featured four expertly-crafted courses, from teriyaki beef canapés to a rich Ceylon lamb curry, offering a blend of both bold and refined tastes. Guests were treated to a unique dining experience that concluded with a fresh strawberry prosecco cheesecake .
This successful evening is just a glimpse of what Chanaka has brought to The Rock Inn since his arrival in June 2024. With his ‘3 Flavours Kitchen’ concept, Chanaka has reimagined The Rock Inn’s menu by fusing Sri Lankan, European, and British culinary traditions. His background working alongside celebrated chefs like Gordon Ramsay and Marcus Wareing has equipped him with the knowledge and creativity to bring world-class techniques to this charming Somerset venue.
Looking ahead, The Rock Inn is preparing for two more major events: A Taste of Sri Lanka 24th October, which will showcase the finest authentic Sri Lankan dishes, and Sushi Night on 7th November, offering a taste of Japan with sushi, Shochu spirit cocktails, sake, and Japanese whiskey pairings.
Chanaka’s dedication to sourcing local ingredients for these events, along with his culinary expertise, is positioning The Rock Inn as a must-visit destination for food lovers in Somerset, and there are eight rooms, so guests can relax, stay the night and enjoy a delicious breakfast in the middle of the countryside, surrounded by woodland, with a the River Tone babbling along under a bridge, just outside the door as a soothing soundtrack.
These upcoming events, along with Chanaka’s commitment to integrating fresh, seasonal produce, continue to raise the profile of The Rock Inn. By combining his Sri Lankan roots with local British flavours, Chanaka is transforming this historic venue into a culinary hub that offers both innovation and tradition. As he continues to develop menus that reflect his diverse influences, The Rock Inn is becoming a place where locals and visitors alike can experience an unforgettable dining experience in the heart of the Somerset countryside, set comfortably among the leafy lanes.
A Walk in The Parkgate
On Monday 14th October, The Chefs’ Forum hosted an exclusive lunch at The Parkgate Hotel, Cardiff, bringing together 100 guests to celebrate some of Wales’ finest culinary talents. The event showcased the exceptional skills of chefs from The Celtic Collection of hotels, alongside key suppliers, including Castell Howell, which recently won Regional Wholesaler of the Year at The Grocer Awards.
The Chefs’ Forum also took the opportunity to conduct some live market research at the event, for New Product Development specialists, New Food Innovation. The culinary experts who attended gave feedback into how they felt a new dairy-free version of Mozzarella, Cheddar and burger cheese slice samples, stacked-up next to its dairy alternative and existing plant-based cheeses on the market. The chefs relished the chance to put their sophisticated palates to the test and give valuable insight to New Food Innovation via a QR code survey, who are developing the product for a large dairy brand.
As the global dairy-free market continues to expand, projected to reach $35 billion by 2024, we are witnessing a surge in demand for plant-based alternatives. This event allowed us to showcase various dairy-free cheeses, helping producers fine-tune their products based on real-time feedback from culinary professionals. Our network of chefs provided crucial insights into the taste, texture, and functionality of these products, contributing directly to new product development.
Once the cheese tasting was complete, the guests were treated to a Brown Brothers, Australian wine and Welsh canapé reception, leading into a four-course lunch that highlighted the collaboration between student chefs from Coleg Gwent and experienced professionals from The Celtic Collection.
Adam Whittle, Cluster Head Chef of the Celtic Collection in Newport, set the tone with a selection of innovative canapés, which went down a storm with the chefs, college stakeholders and senior leadership team from Coleg Gwent who attended.
- English mustard arancini, tarragon mayonnaise
- Beetroot cured salmon, beetroot purée and pickled apple tartlet
- Crab and gem lettuce profiterole
The guests were then seated, and the welcome speeches commenced. General Manager, Damien Martin spoke of his excitement to host the prestigious event, bringing together the culinary talent of the Celtic Collection at his award-winning property, he said
“It is very important that we support our colleges and welcome them into our businesses to get valuable work experience. With Christmas on the approach, there are lots of opportunities to work with us across the group and having seen the talent on display today, we would very much welcome applications from the students.”
Newly appointed Vice Principal, Mark Jones also welcomed the guests and spoke of his admiration and gratitude to The Chefs’ Forum, The Celtic Collection and all the fantastic suppliers who made the event happen. He spoke to some of the students who were working front of house and heard first-hand how much they were enjoying the day, he said:
“I enjoy regularly eating out in Wales’ vibrant restaurant scene, there really are some amazing restaurants here and we are delighted and honoured to be supplying these restaurants with the next generation of chefs and hospitality professionals. I would like to thank the Celtic Collection chefs for mentoring the students today and it is wonderful to hear that our students have made such a good impression today, some of them being offered trial shifts for the Christmas period. My daughter is currently training to become a chef in college, so it is wonderful to see the level of support offered to young chefs by the industry on both a personal and professional level.”
Vangelis Tzortzis, Executive Chef at the prestigious Celtic Manor Resort, presented a creative starter:
Goat cheese, hot honey macerated figs, sweet potato, pine nut emulsion and Sichuan crispbread served on a Wedgwood Gio plate.
Vangelis said,
“I’m Greek, so I have paired all of my favourite ingredients in one dish – They all go so well together, and it was great to see the students enjoying working with and tasting them. I was really impressed with my team from Coleg Gwent today and am sure they have a bright future ahead of them”
The Asian-inspired fish course from Simon Crockford, Cluster Executive Head Chef at Dulse, Tŷ Milford Waterfront, and St Brides Spa Hotel was the perfect marriage of flavours. Simon worked with the students to produce a mouth-watering plate for the second course of the feast. He said
“I have really enjoyed working with the students today, they took direction and have cooked served an excellent fish course today, I was really impressed with their enthusiasm, skill and professionalism.”
Miso and sesame glazed salmon, noodles, grapefruit, avocado, coconut and Thai dressing.
Justin Llewellyn, Executive Chef at The Parkgate Hotel, delivered a masterful main course, showcasing Celtic Pride Welsh beef, kindly sponsored by Castell Howell.
Roast sirloin of beef, slow cooked miniature beef brisket Wellington, butternut squash fondant, confit garlic, thyme roasted carrots and Bordelaise sauce.
Justin has been a long-standing supporter of The Chefs’ Forum and has been and absolute pleasure to work with in the planning and execution of this wonderful lunch at Parkgate, he said
“The young chefs and front of house professionals here today have really impressed us. I am really grateful to the other Executive Chefs from the Celtic Collection for joining me in my kitchens today to cook a fantastic menu with the students. It is really important that we inspire and mentor the next generation, moreover we love doing so and this is evident in the standard of food produced today – Huge congratulations to everyone who took part and contributed to the day.”
The sumptuous feast was rounded off by Ryan Jones, Head Chef at the Principality Stadium, who provided a show-stopping dessert that left guests delighted and making excuses re: the health benefits of chocolate and fruit elements on the plate, for how much they actually enjoyed this delicious creation.
Chocolate textures, salted caramel and raspberry.
Ryan told the students and guests how much he enjoys the buzz at the stadium on big match days, he said
“As Head Chef at The Principality Stadium, there is a great level of excitement on match days, that transcends into the kitchen. We are all so passionate about cooking and rugby and the atmosphere is truly electric – This is another industry sector option for young chefs joining our industry – We get help from our friends at Compass Group at this venue with big events, so it can lead onto so many opportunities in contract catering.”
This beautifully-presented dessert really was the perfect end to the perfect lunch with so many delicious surprises on the plate – A real treat for the senses.
This event was not only a celebration of Welsh culinary excellence but also a platform for the next generation of chefs to gain valuable experience, ensuring the future of hospitality in Wales remains bright.
Huge thanks to all of the sponsors: New Food Innovation, Saucery, Wedgwood, Castell Howell, Mirrors for Training, Pastry Gelato Equipment, MSC Technical Products, SOS Catering Equipment, Dole Foodservice, Chef Works, Tokyo College of Sushi & Washoku, Brown Brothers Wine, E. Ashton Fishmongers and stakeholders who made this happen and we very much look forward to staging many more high-profile culinary events in Wales as the year progresses, including a fantastic Hospitality Industry Taster Day for over 200 secondary school students at Coleg Gwent in the spring.
Photography and film by Carlos Farinha
Chef of the Week: Dominik Bando, Sous Chef at The Grafton, London
How long have you worked at your current restaurant?
5 years.
Where did your passion for cooking come from and where did you learn your skills?
My best friend taught me to cook at her restaurant.
Name three ingredients you couldn’t cook without.
Cheese, meat and tomatoes.
Which piece of kitchen equipment couldn’t you live without?
My knives.
What food trends are you spotting at the moment?
Coming back to simplicity.
What do you think is a common mistake that lets chefs down?
Letting themselves be overloaded with work.
What is your favourite time of year for food?
Christmas.
Which of your dishes are you most proud of?
Pizza!
How do you come up with new dishes?
Random, usually something just clicks.
Who was your greatest influence?
My friend who taught me how to cook.
Tell us three chefs you admire.
Marco Pierre White, Robert Makłowicz and Piotr Ogiński.
What is your favourite cookbook?
Many, I do not have favourite one.
What’s been your favourite new restaurant opening of the last year?
Do not have a favourite one, I like a lot, hard to choose!
All in Good TASTE
TASTE Restaurant at West London College held an official relaunch event last Friday, October 4, with a special canapé and fizz reception at Hammersmith & Fulham College.
Fifty guests, including VIPs, The Deputy Mayor of Hammersmith and Fulham, Cllr Daryl Brown, Ben Coleman MP and Principal Karen Redhead OBE, CEO and Principal all attended to celebrate the wonderful facelift carried out by Sue Clancy and her team of designers from Surrey-based Creed Miles.
Daryl said
“I am very happy to be here today to celebrate the relaunch of Taste Restaurant. I used to teach here at the college previously, so it makes it even more special that I’m here today as Deputy Mayor.
During my term as Mayor of Hammersmith and Fulham four years ago, I attended a Chefs’ Forum event at The Dorchester and was able to see first-hand the students getting the opportunity to work at one of London’s most iconic hotels. It is great to see so many high-profile employers here today and members of the local constituency, who can look forward to many themed nights here at the newly re-furbished Taste Restaurant.”
Key sponsors of The Chefs’ Forum also came together to celebrate the reopening and showcase their common purpose of supporting the next generation of hospitality and catering professionals.
Denise Charles, Head of Curriculum for Hospitality and Catering at West London College said
“The new fit-out means so much to all of us here at Taste Restaurant. We have a brilliant schedule of Themed Nights planned and are very much looking forward to welcoming all of our guests back to enjoy them with us.
We now have a smart new dining destination here at the college and this will enhance our guests’ experience and bring a touch of style and sophistication to our food and service offer.
I am so very grateful to my team, the students and all of our guests today for their unwavering dedication and support.”
Theme nights
- Tuesday 22nd October 2024 – Black History Month Dinner
- Thursday 22nd November 2024 – Beaujolais Day Dinner
- Tuesday 10th December 2024 (other dates throughout December) – Christmas Dinner
- Thursday 23rd January – Burns Night
The guests were able to discover the latest culinary equipment and technology on the market including CookTek Induction hobs, the new Heinzelmann Chef-X and the RobotCréme.
Guests enjoyed delicious canapés and drinks prepared by students under the mentorship of Chef Lecturer, Bob Carruthers, offering a taste of the newly enhanced dining experience.
Canapé Menu:
- Fennel Crackers with Crab, Dill & Citrus Mayo
- Duck Rillettes Croustades
- Venison Tournedos Rossini
- Wild Mushroom Tumble Weeds with Sage Crème Fraiche
- Gazpacho with Piccolo Tomatoes & Clementines
- Apple Crumble
- Coconut Macaroon
- Profiteroles
Meet The Sponsors
The Chefs’ Forum and West London College would like to extend heartfelt thanks to First Choice Produce and Lincolnshire Game for sponsoring delicious fresh and wild produce for the students to create the wonderful canapé menu. Lincolnshire Game supply wild venison and game to the college, free of charge to ensure the next generation of chefs acquire the necessary skillsets of processing, butchering and cooking with the various species as the season progresses. Similarly, First Choice Produce sponsors seasonal fruit and vegetable varieties at all college events, so the students understand about creating seasonal menus and sourcing from top quality suppliers.
David Hennessy, CEO of Pastry Gelato Equipment was proud to show-off the new RobotCréme machine to the visiting chefs and the students on the day, making a wonderful pot of deconstructed fruit crumble for them all to try, he said
“Today has been brilliant, there was so much interest in the RobotCréme and how its various functions can help reduce labour intensity in the professional kitchen. I was able to make custard, sweet pastry crumble and a lovely berry fruit coulis, all in the same machine to create the little pots of loveliness that everyone enjoyed. This was a wonderful event and the college has done an amazing job in creating a beautiful restaurant space and stylish training restaurant for the students in which to learn from the very best in the business via weekly masterclasses from industry professionals. I’m very much looking forward to coming in myself and teaching the A-Z of gelato!”
SOS Catering Equipment had the new Chef-X thermal blender on display and again, the chefs were very impressed.
MCS Technical Products were showcasing the beautiful new CookTek Helios Induction hobs and has supported the college with adapting three phase plugs on 10 existing CookTek hobs, to single phase free of charge.
The Tokyo College of Sushi and Washoku was also in attendance, offering trial days at their new purpose-built facility in White City. The students and visiting chefs are very much looking forward to visiting the Sushi Masters to learn all about Japanese cuisine.
Saucery UK also took the opportunity to promote its range of fresh finishing sauces for chefs, now available through Ritter Courivaud – The launch event was great opportunity to generate new interest in the range.
TASTE Restaurant acts as a vital training ground for students, allowing them to gain hands-on experience under the guidance of expert chefs and mentors.
This event presents a unique opportunity for industry leaders, leading hospitality employers and educators to collaborate in nurturing future talent. West London College’s commitment to fostering innovation and excellence in hospitality education shines through in this exciting relaunch.
For more information on working with West London College, contact Denise Charles and the teaching team via email at taste@wlc.ac.uk or call 0207 565 1350.
Photography and film by Carlos Farinha
Chef of the Week: Edison Anrango, Head Chef at The Rocket in Canary Wharf
How long have you worked at your current restaurant?
Four years at The Rocket.
Where did your passion for cooking come from and where did you learn your skills?
I am the eldest of six brothers and sisters and I used to cook and look after my brothers and sisters while my parents worked. I love food as this is something precious in families with low income. Learning how to maximize the flavour and have an amazing result has been always the challenge. Throughout the years, I got involved in training courses, college and apprenticeships that strengthened my knowledge and skills.
What do you enjoy most about being a chef?
Customer satisfaction and being part of that special moment.
Name three ingredients you couldn’t cook without.
Salt, spice and sugar.
Which piece of kitchen equipment couldn’t you live without?
Stovetop and oven.
What food trends are you spotting at the moment?
Superfoods.
What do you think is a common mistake that lets chefs down?
Overcomplicated dishes. Sometimes, less is more!
What is your favourite time of year for food, and why?
Winter. There are more of my favourite products and it is a high season for my place.
Which of your dishes are you most proud of?
Dishes that can be done at home due to the availability of products and their price.
How do you come up with new dishes?
I follow trends, watch my competitors and make it better.
Who was your greatest influence?
I get inspired by people who do this job not for money but to contribute to our industry and society.
Wood Restaurant in Manchester Closes Amid Mounting Economic Pressures
Wood Manchester, a fixture in the city’s dining scene for seven years, has closed its doors for good, citing the challenging economic climate as the primary cause. The restaurant’s owner, Simon Wood, a former winner of Masterchef in 2015, shared the news on Instagram highlighting the financial difficulties that have made it impossible for the business to continue.
Wood said that the decision to close came in light of “COVID rent arrears now being demanded by our landlord and an increasingly difficult marketplace.” Rising energy costs, ingredient price hikes, and the looming increase in business rates compounded the struggle.
Like many independent restaurants, Wood Manchester has been hit hard by the post-pandemic economic landscape. Many businesses are now facing repayment of COVID recovery loans, rent backlogs, and spiralling operational costs, leaving them in unsustainable positions. For Wood Manchester, the strain became too much to bear.
As small businesses across the UK grapple with inflation and mounting overheads, this closure marks another casualty of the turbulent times. Simon Wood expressed gratitude to his customers, suppliers, and staff, stating, “I’m very proud of what the team and I have achieved. Thank you for your support and patronage over the years.”
The closure is a sobering reminder of the ongoing economic challenges for independent businesses in the hospitality sector, many of whom are still recovering from the impact of the pandemic.
BelOrta Shone in a Stunning Canapé Reception at FPC Awards
BelOrta created 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 designed a menu that highlighted BelOrta’s premium produce with creative, flavorful dishes. Guests enjoyed 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 Iconic and beautifully fragrant Ruby Red Tomatoes, shiny plump aubergines, juicy bell peppers and sumptuous strawberries were delivered by First Choice Produce, who have been selling BelOrta to chefs across the UK for over a decade.
Ron Maxfield, Business Development Director at First Choice Produce was delighted to help transport the produce to the Awards to enable Exose to create the canapes and The Chefs’ Forum to create an eye-catching display on behalf of BelOrta in custom-made display stands for the canapé reception, he said
“The quality, flavour and colour of BelOrta produce speak for themselves. As fresh produce wholesalers, we can be sure of a consistent product, with continuity guaranteed and its these types of relationships that we are proud to celebrate with excellent suppliers like BelOrta. It is imperative that we have utmost confidence in our suppliers to deliver the finest quality ingredients to our chefs.”
Chef Exose, used the aptly-named Heinzelmann Chef-X thermal blender to create the sorbet with beautiful BelOrta strawberries that he froze overnight to get the right texture. He then added lemon juice, icing sugar and egg whites to make it double in size in the jug.
The rapid, butterfly paddle attachment for the Chef-X made short work of this dish and the guests absolutely loved it as a palate cleanser before dinner.
The FPC Fresh Awards, which took 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.
Team Chefs’ Forum were lucky enough to sit down and enjoy the wonderful three course dinner, showcasing the very best in seasonal fresh produce.
BelOrta, a leading player in the fresh produce world, is known for its wide range of fruits and vegetables, used 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 was certainly a standout showcase at the event.
Exose said
“I let the ingredients do the talking. The BelOrta produce is some of the best I’ve worked with and the empty canapé trays showed the guests enjoyed the menu that I prepared with the brilliant students of West London College. It was great that every guest saw the BelOrta canapé station on the way into the event and also got the chance to taste the four varieties of produce.“
Exose Grant, renowned for his time on *MasterChef* and his ability to turn simple ingredients into gourmet experiences, elevated 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.
The Chefs’ Forum received excellent feedback from BelOrta. Glenn Sebregts, Division Marketing Manager at BelOrta said
“It was fantastic to see the guests enjoying Exose’s wonderful canapés. I think that every guest had a glimpse and a taste of BelOrta. This event was a fantastic opportunity to raise our profile and showcase the excellent quality and flavour profiles of our produce.
We are looking forward to many more events with The Chefs’ Forum in the UK and would like to congratulate The Fresh Produce Consortium on a hugely successful Awards event.”
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!
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
