admin-alexandra-duncan, Author at The Chefs' Forum

Chef of the Week: Sean Simmonds, Culinary Director at Graysons

How long have you worked at your current restaurant?
I have worked for Graysons for just over 3 years, starting as executive chef for the business before being promoted to culinary director.

Where did your passion for cooking come from and where did you learn your skills?
I always enjoyed cooking with my mum when I was younger. I had a friend that had just started an apprenticeship in cooking, and this interested me. I left school at 16 and started my career path with a 4-year working apprenticeship in Melbourne, Australia. This helped me work my way up from the local pub into restaurants, then onto fine dining in some of the large five-star hotels in Melbourne.

What do you enjoy most about being a chef?
No two days are the same being a chef. I love the continual changes and evolution of the food scene – working with amazing and creative chefs and giving back to the trade by training the up-and-coming chefs, the future of the industry.

Name three ingredients you couldn’t cook without.
• Maldon sea salt
• Butter
• Freshly cracked pepper

Which piece of kitchen equipment couldn’t you live without?
My knives, they are always with me – primed and ready to deliver their next amazing dish.

What food trends are you spotting at the moment?
I am always blown away by the constant changing street food scene. Just when you think somethings getting old, a new and innovating stall appears. I like walking through Borough Market, Box Park and White Street. If you don’t like the lovely London weather, there are some great indoor food markets like Banana Warehouse/Cucumber Alley and the market halls located all around London. I’ve always got some time for a bavette steak and some triple cheese mac from Stakehaus.

What do you think is a common mistake that lets chefs down?
Over complicating of dishes and cooking out of season.

What is your favourite time of year for food, and why?
The colder months are some of my favourite times. Slow braising and deep rich sauces, roasted root veg, brassica with lardons and caramelised onions. However, a beautiful spring lamb shoulder on the BBQ is also close to my heart as well! When the produce is at its best and at its prime, this is always the best time for a chef.

Which of your dishes are you most proud of?
I am proud of a lot of dishes over my 30 years in kitchens. The one that stands out the most is when I was working at a gastropub near Chelsea Harbour, we were awarded the Time Out Gastro Pub of the Year and within the article it was stated that my sticky toffee pudding was the best in London!

How do you come up with new dishes?
I find that I’m always keeping an open mind and watching what our teams are producing, as well as street food stalls, dinners out etc. I look at what people want to eat and make it the best I can with a personal Aussie twist!

Who was your greatest influence?
I had a couple of influences early on in my career who were my college lecturers. I was lucky to have chef instructors that had been trained and worked in Europe before moving to Australia to train in my college. This lit a fire in me to absorb as many skills as possible and move through as many areas of the culinary world, before moving to the UK to continue to grow as a chef and food lover.

Tell us three chefs you admire.
Early on I was inspired by Charlie Trotter, with his use of essences and powerful gels to enhance simple ingredients. Anthony Bourdain, just for his rawness and exposing the reality of what happens in a kitchen and what a brigade is made of and needs to succeed. Later, his food travel shows where he would trace dishes back to their roots even if it was in a country at war or the middle of nowhere. Yotam Ottolenghi played a part in my mindset of cooking over the last few years. The way he works with amazing produce, only using a few simple ingredients to showcase the flavour, colours and textures of the humblest base ingredients and makes them shine through.

What is your favourite cookbook?
I always use us ‘Larousse Gastronomique’ as a base line and Michel Roux ‘Desserts: A Lifelong Passion’

Who do you think are the chefs to watch over the next few months?
Overseeing many hospitality sectors within my role, I work with chefs in B&I, restaurants, retail and customer attractions. I see talent and potential in many individuals across Graysons and the wider hospitality community.

What’s been your favourite new restaurant opening of the last year?
I have been waiting for Adam Simmonds to open Voyage this year, I am interested in seeing Adam bring his passion into London. Also following the sandwich revolution at Sandwich Sandwich, their egg mayo and Italian chicken are outstanding.

www.graysons.com

Healthcare Chefs Unite to Tackle Food Waste at Eating The Rainbow Workshop in Weston-super-Mare

The latest “Eating The Rainbow” workshop took place at Foodworks in Weston-super-Mare this week, bringing together NHS Chefs, Catering Managers and Sustainability Leads. This vital session focused on food waste in healthcare, exploring innovative ways to manage and reduce it while ensuring nutritious, sustainable meals for patients.

In partnership with NHS catering experts, The Chefs’ Forum continues its nationwide series of workshops aimed at shaping the second edition of The Healthcare Chefs’ Knowledge—a key resource tracking progress since the 2020 NHS Hospital Food Review. These interactive sessions provide healthcare chefs with a platform to collaborate, share best practices, and contribute to the ongoing evolution of hospital food service.

Philip Shelley, National Lead for Food (NZC) at NHS England, emphasised the importance of this initiative:

“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will provide critical insight into hospital food practices, with a clear focus on sustainability and waste reduction. This edition will be an essential tool for chefs and caterers, equipping them with strategies to minimise food waste while delivering high-quality, nutritious meals. We are delighted to partner with The Chefs’ Forum to showcase the fantastic work being done and continue to drive forward positive change in healthcare catering.”

This edition will spotlight 100 carbon-conscious recipes designed to enhance sustainability and patient well-being. Additionally, it will explore practical waste management techniques that hospitals can implement to optimise resources and reduce their environmental footprint.

Kate Townsend, Sustainability Specialist at NHS England, highlighted the significance of the discussions:

“These workshops allow us to bring together NHS chefs, suppliers, and sustainability experts to address key challenges such as food waste and cost efficiency. Food accounts for approximately 6% of our total carbon emissions in the NHS. It is estimated that the NHS disposes of approximately 14 million kilograms of unserved meals each year.. Promoting healthier menus and minimising food waste can help cut costs and carbon while improving the health of patients, staff, and visitors is a no-brainer! The conversations we’ve had today are incredibly valuable, providing practical solutions that can be applied across hospital kitchens, food supply chains, and catering services.”

As one of five regional workshops led by The Chefs’ Forum, the Weston-super-Mare event underscored the South West NHS Trusts’ commitment to sustainability in healthcare catering. The workshop also provided a unique learning opportunity for culinary students at Foodworks, who had the chance to collaborate with NHS chefs, assisting in the preparation of sustainable, waste-conscious meals for the delegates in attendance.

Catherine Farinha, The Healthcare Chefs’ Knowledge Publisher and Workshop Project Coordinator, reflected on the session’s impact:

“This workshop was a fantastic opportunity to engage with NHS catering teams and witness firsthand the dedication to tackling food waste in healthcare and learn how we can collectively help craft more sustainable menus in hospital kitchens for patients. Staff and visitors. Seeing chefs and managers share their expertise and practical solutions was inspiring. This collaboration ensures that we reduce waste and create sustainable, cost-effective, and nutritionally balanced menus across the entire estate of 209 NHS Trusts.”

Mathieu Eke, Head of Facilities at Somerset Foundation Trust added:

“Addressing food waste in hospital catering is a top priority. This workshop reinforced the importance of working together across the entire food value chain to minimise waste while maintaining high standards of nutrition. It was a great opportunity for me to share the strides we have made at Yeovil Hospital in installing refrigeration systems in our kitchens that can help heat water for the entire hospital. It’s encouraging to see chefs, catering managers, and suppliers united in finding solutions that support both patient care and environmental sustainability.”

The Foodworks workshop supported the NHS’s broader sustainability goals and empowered the chefs Facilities and Catering Managers to innovate and share ‘best practice’ in healthcare catering. These workshops extend beyond recipe development—they drive systemic change to ensure that hospital food is both nourishing and environmentally responsible.

A highlight of the day was a delicious ‘Eat The Rainbow’ lunch prepared by the Foodworks Culinary Team, who prepared a variety of delicious, colourful and vibrant salads and sustainable proteins that demonstrated how sustainable practices can be seamlessly integrated into hospital menus. The Eating the Rainbow menu featured:

Carnival Quiche
Oven baked quiche with embedded peppers, red onion and cherry tomatoes

Herby Roasted Midi Potatoes
Mini roasted herb infused potatoes

Glazed Gammon
Hand Sliced Gammon, glazed to perfection!

Squash Salad
Butternut Squash, topped with crumbled feta and roasted red onion

Rainbow Slaw
Raw cabbage mix, red onions, and carrot in a light mayo

Garden Salad
Mixed Leaf perfectly dressed

Fruit Skewers
Bright Fruit Skewers with mint

Philip Shelley concluded:

“By bringing together top NHS catering talent and sustainability experts, we are making real strides in transforming hospital food services. Engaging with students at Foodworks highlights the importance of education in this journey—we are shaping the future of healthcare catering by inspiring the next generation of chefs to prioritise sustainability and innovation.”

For more information on the upcoming book launch at Healthcare Catering Live on September 9th at the NEC, or to get involved in future sustainability-focused workshops across the UK—as a healthcare foodservice professional, sustainability lead, kitchen manager, dietitian, chef or supplier—please contact: catherine@redcherry.uk.com

Photography & film by Carlos Farinha

Celebrating and Congratulating the 2025 Michelin Guide Great Britain & Ireland Awards

The UK and Ireland’s culinary scene has again been propelled into the spotlight with the announcement of the 2025 Michelin Guide Great Britain & Ireland restaurant selection. Revealed at the prestigious Michelin Guide Ceremony at Glasgow’s Kelvingrove Art Gallery & Museum on Monday 10th, February, this year’s guide showcases an exciting array of talent, innovation, and commitment to excellence in the kitchen.
One thousand one hundred forty-seven restaurants, including 220 Michelin-starred establishments, have made it into this year’s selection.

Leading the way is Moor Hall, which has now joined the exclusive ranks of Three Michelin-starred restaurants. Meanwhile, three new restaurants have been elevated to Two-Star status, and an impressive 22 new One-Star restaurants have been recognised for their exceptional cooking.

For guests who love fantastic food at a great price, 36 new Bib Gourmand awards have been given to restaurants offering high-quality dining without the hefty price tag. Sustainability happily remains a strong focus in the industry, with five new Green Stars awarded to restaurants championing environmentally conscious practices.

The awards highlight excellence across the UK and Ireland. Edinburgh stands out this year with two newly starred restaurants, while Cardiff celebrates its first-ever Michelin Star. Bristol continues to shine, adding one new Star and three Bib Gourmands to its growing list of accolades.

Diversity in cuisine is another exciting feature of this year’s awards, with the UK’s first-ever One-Star Greek restaurant, a Michelin-starred Korean restaurant, and even the first plant-based restaurant to receive a Michelin Star, demonstrating the ever-evolving and dynamic nature of the British and Irish dining scene.

These awards reflect the hard work of chefs, restaurateurs, and their teams and reinforce the UK and Ireland’s position as a world-class food destination. At The Chefs’ Forum, we celebrate this remarkable achievement and look forward to seeing how these restaurants continue to push the boundaries of gastronomy in the year ahead.

Can Farmers and Fishermen be the Next Rockstars?

An incredible evening of story-telling from international farmers and fishermen happened at The Everyman Cinema in London last Thursday where three chapters from Jenny Jefferies’ award-winning book ‘Islands In A Common Sea’ have been adapted into short films by Dragonlight Films who are based in Cambridge.

The films featured stories from Manisha Gupta of the Aanandaa Permaculture Project in India, Mellany and Jeroen Klompe, the founders of the Soil Heroes Foundation based in the Netherlands, and Ryan Nienaber, the founder of Green Fish in South Africa. The book was brought to life in a stunning docuseries by filmmaker Colin Ramsay, of Six Inches of Soil fame.

Each 10-minute episode ended with a local recipe, a reminder that the challenges of farming and fishing link directly to what’s on our plates.

Author and Producer Jenny Jefferies hosted the panel discussion that followed where it was made clear that Farmers and Fishermen face strikingly similar challenges worldwide.

Misinformation is a growing epidemic for food producers.
We all have a role to play. As Jenny quoted, “Many little people, in little places, doing little things, can change the world.”
The sector needs its respect and glamour back.
Farmers and fishermen deserve a stronger voice.
Sustainability is overused and the term ‘low impact’ might be a better term.
Consumers need to ask tough questions about where their food comes from and whether it aligns with their values.
Those who can, should vote with their wallets.

The power of storytelling and brand building in communicating the success stories in a better way is much needed.

There are plans to turn this trilogy into a full series, so if you have ideas, or would like to invest in the project please contact Jenny and Colin directly.

Jenny Jefferies
jenniferlouisejefferies@yahoo.con

Colin Ramsay
colin@dragonlightfilms.com

Introducing Today’s Menu: A Free Tool to Revolutionise Menus and Change the Food System for the Better

No Mise En Plastic (NMEP), a free online resource providing practical eco solutions for chefs, has launched Today’s Menu, a tool for UK based chefs who want to make DELICIOUS food while also changing our food system for the better

Developed by a team of chefs and growers, each section of Today’s Menu has been meticulously researched with the help of industry leaders, such as The Sustainable Restaurant Association, The Sustainable Food Trust and The UK Grain Lab to name a few. The result is a resource that’s packed with information, recipes and interviews, empowering chefs to make informed, impactful menu choices.

“Chefs have the power to shape food trends and it’s time we used that power. By celebrating these ingredients on menus, we can shift the way we all eat for the better.” Jack Feeny – founder of NMEPlastic

Here’s a taster:

White flour should be a treat

Wheat provides over 20% of our calories but the problem is that conventional grain farming relies on degrading land practices and heavy use of chemical fertilisers and pesticides. The sifting out of bran to make white flour also creates so much waste. To address this, the NMEP team worked with the UK Grain Lab to showcase the best alternatives. By sourcing a range of locally produced grains and prioritizing wholemeal flour, kitchens can reduce waste, enhance nutrition, and support great farming. Using grains such as rye, spelt, emmer, einkorn, naked barley, and oats not only introduce rich flavours but also help their growers.

NMEP encourages chefs to partner with their regional grain networks who can provide advice and connect them to local suppliers.

The truth around button, chestnut and portobello mushrooms

These mushrooms are all the same species, just at different growth stages. But the trouble is, their cultivation relies on peat, which contributes to the destruction of our vital carbon-rich peatlands. So we’ve worked with mycologist Dan Eastwood to find the best alternatives. Exotic varieties like oyster and shiitake mushrooms make great substitutes as they don’t depend on peat and can be grown using sustainable practices. They also make a fantastic replacement for meat.

Perennials – there are so many new flavours to try

Restaurant menus are largely built around annual plants that grow in a single season. In contrast, perennials, plants that live for more than two years, are incredibly beneficial for soil health and the environment. Through collaboration with The Agroforestry Research Trust, we’ve learned that around 7,000 edible perennial crops can thrive in the UK climate, compared to just 20-30 common annual vegetable crops. We’re already familiar with perennials such as asparagus, rhubarb and herbs such as rosemary and thyme. But there are countless other perennials waiting to be discovered that offer a world of untapped flavours. There’s the orange-coriander taste of Houttuynia and the spice of Szechuan pepper to the sweetness of aniseed-like sweet cicely and the tartness of autumn olives, plus a vast array of leafy greens and salad leaves. Perennials are not widely available to buy currently but chefs can help change this. Chefs need to show suppliers there is demand for these ingredients and help encourage farmers to grow them.

There is so much more to discover on Today’s Menu

Other topics covered include why chefs should start incorporating weeds into their menus, the best types of meat to use, the latest insights on invasive species, why, if you love bread, you should be eating more UK-grown pulses, and so much more. Go check out our website and see how easy it is to make planet-friendly changes!

www.nmeplastic.com/todays-menu

Bubala to Open Third London Location in King’s Cross this April

Marc Summers, founder of the critically acclaimed Middle Eastern restaurant Bubala, is excited to announce the opening of a third London location, opening this April in King’s Cross. Building on the success of Spitalfields and Soho, this new space will bring Bubala’s bold, inventive flavours to a striking two-floor venue, complete with an expansive outdoor terrace – a first for the restaurant. The design blends grand architectural features with Bubala’s signature warmth, creating a dining experience that feels both fresh and familiar.

Executive Chef Ben Rand and Marc Summers have crafted a menu that builds on Bubala’s much-loved dishes while introducing fresh new additions. Signature favourites such as the Oyster mushroom skewer with tamari and coriander seeds and Confit latkes with garlic toum and Aleppo chili will return, alongside new dishes like Charred cucumber tzatziki and Fava bean with Vadouvan braised broad beans. The wood-fired oven will play a key role in the open kitchen, serving dishes such as Mujadara – a fragrant combination of lentils, rice topped with dollops of tahini, zhoug, and amba – and a Spanakopita Börek, a crisp, spiced, savoury pastry with a spinach and cheese filling. Bubala’s playful new sharing dessert, Bubala’s Big Pud, is designed for many spoons (2+) and is made up of chocolate mousse, brûléed bananas, coconut caramel, tahini, and sesame snaps.

The restaurant will feature a 65-cover ground floor dining room, an additional 25 covers upstairs, and 30 alfresco seats on the outdoor terrace. Guests will enter through a dramatic 6-meter-high arched entrance, leading into a space that’s distinctly Bubala yet embraces the character of King’s Cross. A large halo light installation will define the entrance area, giving way to a cozy, front-room-inspired central section, and an intimate upstairs space available for private hire. At the heart of the restaurant, an open kitchen with a wood-fired oven and charcoal grill will take center stage, with a low-set pass, allowing diners to feel immersed in the energy of the kitchen. In a departure from traditional setups, the backless bar will face the restaurant, creating an engaging, communal atmosphere.

Much like the other locations, the drinks offering at Bubala King’s Cross will feature wine on tap, as well as a selection of bottled natural wines, UK produced beers and Gazoz house sodas, a homemade sparkling drink combined with ferments, locally sourced fruits, spices, herbs and syrups. Marc Summers, commenting on the launch, said “We’re thrilled to bring Bubala to King’s Cross and to continue expanding our vision of accessible and exciting vegetarian Middle Eastern inspired cuisine. This new location is a perfect blend of the vibrant energy of the area and the welcoming atmosphere we’ve cultivated at our other restaurants. We can’t wait to share it with our guests.”

Chef of the Week: Christina Konstantopolou, Executive Chef at Stoke Brasserie & Grill in Radisson Red Hotel, Liverpool

How long have you worked at your current restaurant?
2 years.

Where did your passion for cooking come from and where did you learn your skills?
I am a creative and curious individual who loves to explore new horizons. My journey began with part time jobs when I was at university, in a restaurant where I discover my deep appreciation for food. This sparked a desire to learn more, eventually leading to a passion for cooking.

I feel incredibly fortunate, to have had mentors who emphasizes the importance of attitude and a love for nature, which profoundly shaped my prospective on life and cooking. They taught me to see the beauty in ingredients and to approach cooking with heart and dedication.

What do you enjoy most about being a chef?
Creativity, imagination, continuous learning, new technique combinations, creating and cooking for people to enjoy, creating memories.

Name three ingredients you couldn’t cook without.
Salt, olive oil and butter.

Which piece of kitchen equipment couldn’t you live without?
My knife and Thermomix.

What food trends are you spotting at the moment?
Alternative sources of protein (like insects), fermented food is coming back, hyper-local products and sustainable practices.

What do you think is a common mistake that lets chefs down?
More than 5 elements on a plate will bring confusion and not correct use of mother nature’s gifts.

What is your favourite time of year for food, and why?
Summer in Greece because of the fresh produce, vegetables and fruits. Seasonal fish inspire me every time to create a fresh dish.

Which of your dishes are you most proud of?
Grilled swordfish served with a kale tartare salad, lemon curd and dill oil, simple and so fresh.

How do you come up with new dishes?
I often draw inspiration from my childhood memories and the experiences gathered during my travels around the world. I reflect on the moments that excited me and the flavours that created lasting memories. These reflections guide me as I craft my dishes, allowing me to weave those emotions and stories into every plate I create. Its my way of sharing the joy and wonder I’ve felt through food.

Who was your greatest influence?
Clare Smyth and Lazarou at Varoulko (1 Michelin star) in Greece.

What is your favourite cookbook?
Larousse Gastronomique, Grand Livre de Cuisine.

Who do you think are the chefs to watch over the next few months?
What’s been your favourite new restaurant opening of the last year? Pharaoh (Athens), 8 (Liverpool), Sphere (Paris).

www.radissonhotels.com/radisson-red-liverpool/restaurants-and-bars/stoke

First Wave of Industry Leaders Join HRC 2025 Seminar Programme

The first wave of speakers for the Vision Stage at HRC 2025 has been announced, promising a thought-provoking programme of keynote discussions, panel debates, and live recordings from industry experts in the hospitality and foodservice sector.

Vision Stage, in partnership Future Menus by Unilever Food Solutions, designed by Harp Design, will serve as a hub for hospitality innovation, sustainability, and inspiration on 17–19 March at Excel London.

Among the highlights of the programme is a live recording of the Kitchen Curiosity podcast, hosted by Radford Chancellor, Principal Consultant at Macintosh Foodservice Consultants.

Across two sessions, Chancellor will engage industry leaders in conversations about mastering kitchen design and implementing bold, sustainable changes in foodservice.

“I am delighted to be recording two sessions of the podcast Kitchen Curiosity Live, sponsored by Ali Group on stage at HRC this year,” says Chancellor. “Expert panels will be diving into these critical topics, making these must-attend sessions for anyone looking to elevate their business.”

The opening day features the session ‘Breaking Boundaries: Adejoké Bakare in Conversation with Julian George’, where Chishuru’s Founder will explore the evolution of West African cuisine. “This is a chance to celebrate the diverse and innovative food stories emerging in our industry,” says Bakare.

Sustainability takes centre stage in ‘Tackling Food Waste in Hospitality: Strategies for a Sustainable Future’, with insights from Julianne Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, Hugh Jones, Specialist – Food Waste Prevention at WRAP, and Sarah Calcutt, CEO of City Harvest.

“Not only do F&B businesses need to get on top of these from an environmental perspective, but both areas offer the potential for real cost savings, which we know is top of mind for restaurants right now. My goal is for both panels to provide helpful insights and actionable advice for operators,” comments Caillouette-Noble.

Wine afficionados can look forward to ‘The Power of Wine in Hospitality: Insights from Top Female Sommeliers’, which will bring together leading female sommeliers including Clara Rubin, Head of Wine at Hawksmoor), Queena Wong, Founder of Curious Vines, and Rudina Arapi, Director of Wine at London Hilton on Park Lane, with Institute of Hospitality CEO Robert Richardson moderating the discussion.

Arapi comments: “I’m thrilled to be part of this insightful panel, where we can discuss the evolving trends, innovation, and sustainability within the food and beverage industry. It’s an exciting time to share ideas, collaborate and highlights about how our industry is evolving and it has been great to work with the Institute of Hospitality this past year.”

Day two begins with ‘Raise Your Glass: Key Drink Trends for 2025’, moderated by Louise Jooste, Account Director at KAM and featuring Emma Sharpe, Drinks Category Manager – Spirits & Mixed Drinks at Mitchells & Butlers, Karl Chessell, MD of CGA, and Paddy Gardiner, Brand Drinks Manager at Côte Restaurants.

Jooste comments: “I’m delighted to be joining a fantastic line up of speakers and panellists at HRC 2025, to share insights and future trends around the continually evolving cultural shift in the UK adult population’s attitude towards drinking differently, and how hospitality venues can stay one step ahead of customer demand.”

Practical sessions such as ‘Back for Good: Creating Unquestionable Loyalty to Your Brand’ and ‘We Are Family: Building High Performing Teams in a Shifting Landscape’ will offer operators actionable insights and top tips to elevate their offering.

Katy Moses, Founder & Managing Director of KAM, who is moderating both panels, notes, “I’m delighted to be speaking at HRC again this year. The team at KAM have curated a number of insightful sessions on the show’s Vision Stage covering everything from building high-performance teams to driving strong brand loyalty with your customers, and we can’t wait to connect with the hospitality community at this year’s event.”

On 19 March, the Vision Stage delves into future trends with ‘Authenticity Beyond the Plate: Immersive Experiences in Hospitality’, featuring Luke Vandore-Mackay, Chef Co-Founder of High Grange, Jason Howard, Executive Chef & Owner of Flava Pepper Restaurant, Sameer Taneja, Executive Chef at Benares, and Petty Elliott, Author, Chef and Food Consultant at Rasaku.

“Serving good food on a plate in a nice environment is fine of course but as an industry we must be more dynamic, creative and exciting. Experiential dining and authenticity are for me the areas in hospitality that offer the greatest opportunities for growth, and I look forward to discussing these in depth at this year’s HRC,” says Vandore-Mackay.

‘Future Food Trends 2025’ will provide a glimpse into what’s next for consumers, with Charles Banks of thefoodpeople and Kelly Dowson of Good Sense Research leading the discussion.

The final day also includes a fireside chat with Great British Bake Off star Candice Brown, energy-efficient kitchen strategies in ‘Powering Smart Sustainability in Foodservice’, and a skills-focused panel on professional development and retention, featuring Institute of Hospitality’s Robert Richardson, James McComas, General Manager at Eastwell Manor, and Kirsty Adams, People Director Talent, Leadership, Learning & Inclusion at Compass Group UK & Ireland.

Adams comments: “I am looking forward to attending the HRC event and taking part in a panel discussion on the talent agenda – focussing on how we can best attract, retain and nurture the people who make our industry what it is.

“This event is a fantastic opportunity to celebrate the innovation and diversity of our sector, while showcasing the incredible talent driving it forward. HRC will be providing a great platform to connect, learn, and exchange ideas.”

The Vision Stage at HRC 2025 is set to be a must-attend feature of the show, offering hospitality professionals unparalleled opportunities to gain insights, network, and spark new ideas.

View the full seminar programme for HRC’s Vision Stage at hrc.co.uk/seminar-programme.

HRC takes place alongside IFE, The Pub Show, and International Salon Culinaire on 17–19 March at Excel London. Find out more about everything happening as part of this year’s event, and register for your complimentary trade ticket, at hrc.co.uk

Bradford College Hosts Pioneering Healthcare Chefs’ Knowledge Workshop with a Mental Health Focus

Celebrating healthcare chefs from across the North, the latest Eating The Rainbow workshop took place at Bradford College on Tuesday, February 4th, home to the City of Culture 2025. This highly anticipated event brought together healthcare food service professionals and chefs with a strong focus on mental health, diversity, inclusivity, and nutrition, shaping the newest edition of The Healthcare Chefs’ Knowledge publication.

In partnership with NHS catering experts, The Chefs’ Forum is leading a nationwide series of workshops designed to generate valuable stakeholder-led content, the second edition of The Healthcare Chefs’ Knowledge, a vital resource published last year to track progress since the NHS Hospital Food Review of 2020. These interactive sessions offer healthcare chefs an opportunity to contribute to the national conversation on sustainable, nutritious, and patient-focused hospital food.

Philip Shelley, National Lead for Food (NZC) at NHS England, said:

“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will provide invaluable insight into the latest hospital food practices, with a strong emphasis on sustainability, mental health-conscious nutrition, and the creation of nutritious menus. This edition will be another essential resource for chefs and caterers to explore, learn from, and implement in hospital kitchens. We are proud to collaborate with The Chefs’ Forum to engage our chefs and stakeholders, showcase their outstanding work, and shape the future of healthcare catering.”

This edition will highlight 100 carbon-friendly recipes tailored to support environmental sustainability and patient well-being. The Healthcare Chefs’ Knowledge 2 will also explore the role of key nutrients in mental health and recovery, offering guidance on how these can be integrated into hospital menus to enhance patient outcomes.

Sarah Foulds, Head of Facilities, Greater Manchester Mental Health Trust added:

“These workshops allow the entire NHS food value chain to come together, discuss the national net-zero strategy, and share what’s achievable in the short, medium and long term. The conversations happening in these sessions are invaluable, bringing together perspectives from NHS chefs, suppliers, and foodservice and sustainability teams to create actionable solutions. Attendees leave with practical insights they can implement in their hospitals, catering companies, or food supply chains to make NHS food more sustainable, cost-efficient, and, most importantly, beneficial to patients’ health.”

Sarah joined specialist Dieticians Idrees Anwar and Orlaith Curran and Catering Curriculum Lead, Denise Charles, in facilitating groups to communicate findings to the room.

As one of five regional workshops led by The Chefs’ Forum, the Bradford College event underscored the city’s rich culinary and cultural heritage while positioning it at the heart of NHS food innovation. Chef students at the college had the unique opportunity to contribute directly to research and recipe development, working alongside NHS chefs to cook and serve sustainable, health-focused meals.

Catherine Farinha, Publisher and Project Coordinator, reflected:

“I was honoured to deliver this crucial workshop with Philip Shelley and gain deeper insight into the systemic changes needed within large organisations like the NHS. The mental health aspect of this workshop particularly stood out, highlighting how food can play a role in emotional well-being alongside physical recovery, especially with regard to ethnicity and crafting menus with heritage and culture in mind. Collaborative efforts like these ensure that menu development aligns with both immediate patient needs and long-term improvements in NHS food services.”

Ayowala Fatoki, Head Development Chef at GMMH Trust added:

“This workshop provided a fantastic opportunity to unite chefs, catering managers, and suppliers to champion the role of nutrition in patient care and respecting diverse ethnic groups. Addressing the intersection between mental health and nutrition is essential, and these discussions reinforced the importance of inclusivity in hospital menu planning.”

The collaboration at Bradford College not only supports the NHS’s environmental and nutritional goals but also empowers the next generation of chefs to lead with healthy, sustainable menu innovation. These workshops are more than just recipe development—they are shaping the future of healthcare catering, ensuring that hospital food nurtures both body and mind.

Level 2 Professional Cookery Student, Danny Kravchenko really enjoyed cooking with Chef Michelle Robinson from Stepping Hill Hospital. Michelle, along with Chef Lecturer Janice Atack led the students in creating a beautiful selection of vibrant lunch dishes for the delegates who attended. Speaking of his experience, Danny said:

“I have really enjoyed the day today and am really looking forward to visiting Michelle at Stepping Hill. I really think that Healthcare catering could be for me, and I have learned a great deal today about the sector. Michelle told us about her career in various sectors including luxury airline catering and premiership football club hospitality.”

The Eating The Rainbow menu created on the day:

Winter vegetable salad with beetroot dressing and hazelnuts
Green bean salad with white balsamic miso
Sweet chilli chicken with garlic, lemon and coriander, and fragrant rice

Dessert

Gluten-free apple and ginger crumble
Served with Crème Fraîche
Fruit kebabs

Philip Shelley, concluded:

“This initiative brings together top talent in NHS catering, sustainability, and healthcare foodservice to create meals that meet the needs of patients and the planet. By involving colleges and students, we are not only refining the future of healthcare food but also inspiring the next generation of chefs via The Chefs’ Forum Academy at Bradford College to take the lead in sustainable, health-conscious catering. We are very much looking forward to welcoming the students to Bradford Royal Infirmary / Stepping Hill Hospital, Stockport for a tour of our kitchens to show them all that a career in healthcare catering has to offer and how rewarding this sector is to work in. We’re also very excited that Bradford College students will be invited to the NHS Chef 2025 Finals, being held at The Grand in York on the 24th October.”

For more information about the upcoming book launch at Healthcare Catering Live on 9th September at the NEC, or to get involved in forthcoming Carbon and Sustainability workshops across the UK—as a Healthcare foodservice or equipment supplier, Sustainability Lead, Kitchen Manager, Dietitian, or Chef—please contact: catherine@redcherry.uk.com

Photography & film by Carlos Farinha

Eating The Rainbow Workshops Shape the Latest Healthcare Chefs’ Knowledge Publication

In partnership with NHS catering experts, the Chefs’ Forum was excited to announce a nationwide series of workshops designed to add value to the much-anticipated second edition of The Healthcare Chefs’ Knowledge, which was published last year to inform healthcare chefs and stakeholders on the positive progress made since the NHS Hospital Food Review was published in 2020.

Phil Shelley, National Lead for Food (NZC) at NHS England, said:

“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will encompass everything healthcare chefs and stakeholders need to understand about contemporary hospital food practices and the positive changes being implemented, with a particular emphasis on sustainability and the creation of healthy, nutritious menus. It will be another invaluable resource for chefs and caterers to explore and learn from. We are extremely excited to collaborate with The Chefs’ Forum team to engage our chefs and stakeholders, showcase their outstanding work, and collectively produce something immensely beneficial for everyone working in hospital kitchens.”

This book will be an essential resource for NHS chefs. It spotlights 100 carbon-friendly recipes that cater to patient health and environmental sustainability, highlights nutrients and their health benefits, and recommends how they can be used to improve and fortify hospital menus.

Max Kindred, Net Zero Senior Insight Manager, Soft FM at NHS England, added:

“These workshops are an excellent way for the whole of the NHS food value chain to come together and contribute to shaping the book and the national approach to net zero based on what is happening on the ground and what teams think is achievable over the next 5 years. There is learning from all sides and new collaboration shoots between groups who mightn’t meet otherwise. We hope everybody who attends takes at least one thing away that they can implement in their Trust, hospital, catering company and food suppliers to make the NHS food offering more sustainable and, consequently, almost always more resilient and cost-efficient.

In the centre, it is key for us to hear from the system about what they are doing and what barriers are in place so we can facilitate sustainable change. These sessions will highlight potential targets or information that trusts would find valuable and that we, as a single NHS, must try and deliver to combat the climate crises we collectively face.”

In a unique approach, five regional workshops—organised by The Chefs’ Forum—will take place in top culinary colleges across England, inviting chef students to participate directly in the research and recipe development process. From the South West’s Food Works SW to London’s University of West London, these sessions gathered NHS chefs, catering managers, dietitians, and student chefs to collaborate on sustainable menu design, explore carbon reduction techniques, and develop recipes that set new standards in hospital catering.

Supporting The Chefs’ Forum in delivering the series of workshops is Andrea Zick, PhD researcher at the UK Food Systems Centre for Doctoral Training, she said:

“I am honoured to have facilitated the first of five NHS England workshops, deepening my understanding of the systemic change required in large organisations like the NHS. Achieving the ambitious goals of the NHS Hospital Food Review demands a systems-thinking approach – one that aligns with my experience in systems change facilitation through the School of Systems Change.

This perspective reinforces the need for structured reflection and collaboration among stakeholders, ensuring that each menu cycle not only meets immediate demands but also drives long-term improvement in NHS food service.”

In emphasising the importance of adding dietetic expertise to healthcare menu design, Elise Kelly, Specialist Foodservice Dietician at ISS, said:

“Today’s workshop, held at the University of West London, was a great chance to collaborate with key roles, like chefs, catering managers and suppliers, and advocate for the importance of nutrition and using dietetic expertise to ensure we’re supporting patients’ recovery. It highlighted how we need to work together to strike that balance of meeting different patient’s needs and running an environmentally and economically sustainable food service.”

This collaboration supports the NHS’s environmental goals and offers healthcare chefs a valuable educational experience. In these interactive sessions, chef students learn about sustainable practices, recipe reformulation, and the role of nutrition in healthcare while contributing to a real-world project with a national impact.

“This initiative was about bringing together the best minds in catering – experienced NHS chefs, caterers, and sustainability strategy leads—to create meals that met the needs of patients and the planet,” concluded Publisher and Project Coordinator, Catherine Farinha. “By involving colleges and students, we not only build the future of healthcare food but also inspire the next generation of chefs to lead with sustainability.”

Thank you to Michael Coaker and the team at University of West London for hosting and creating a wonderful rainbow, sustainable lunch for the delegates to enjoy:

Winter vegetable salad with beetroot dressing, hazelnuts and goats curd
Green bean salad with white balsamic miso
Seared mackerel with beetroot, horseradish and watercress
Sweet chilli chicken with garlic, lemon and coriander, fragrant rice and kale