Aussie Beef & Lamb Summer BBQ Brings the Entire Supply Chain Together at Smiths of Smithfield
More than 50 chefs, suppliers, importers and meat industry professionals gathered at Smiths of Smithfield for a ripper afternoon celebrating the very best of Australian beef and lamb at the annual Aussie Beef & Lamb Summer BBQ and Meat Academy Masterclass.
Hosted by The Chefs’ Forum in partnership with Meat & Livestock Australia (MLA), the event brought together every stage of the value-added supply chain, from Australian producers and MLA representatives through to UK importers, wholesalers, distributors and the chefs who proudly champion Aussie beef and lamb on menus across the country.
Held in the heart of London’s historic meat quarter, Smithfield Market, the event showcased exactly how collaboration, education and great food continue to drive demand for premium Australian beef and lamb within the UK foodservice sector.
The afternoon began with a presentation on the provenance of Australian beef and lamb by Business Development Manager and multi-generational Aussie beef farmer, Emma Boughen.
This was followed by an engaging Meat Academy Masterclass led by UK & EU Country Manager Richard Sanders, during which chefs gained practical insights into Australian beef and lamb butchery, alternative cuts, and menu opportunities. The discussions focused on maximising value from both grass-fed and grain-fed beef and lamb, while exploring lesser-known cuts that deliver exceptional flavour, versatility and profitability.
The educational session perfectly reflected MLA’s commitment to supporting chefs through hands-on learning experiences that build knowledge, confidence and menu innovation.
Guests then enjoyed an outstanding Aussie BBQ spread prepared by Meat & Livestock Australia’s celebrated Lambassador, Tim Dela Cruz, Head Chef at The Grill at Smiths of Smithfield. Cooking over a live fire grill, fuelled by BIG K charcoal, Tim demonstrated the exceptional eating quality and versatility of Australian beef and lamb through a carefully curated menu that showcased both premium and secondary cuts.
The barbecue featured succulent Black Angus Sirloin, richly marbled Wagyu Picanha, beautifully grilled Lamb Rack and slow-cooked Lamb Neck, all cooked to perfection over live fire.
Complementing the meat showcase was an impressive selection of vibrant seasonal salads and sides sponsored by First Choice Produce. Guests enjoyed Panzanella, Zhoug Jersey Royal Potatoes, Green Goddess Bulgur, Fregola with Aubergine, Pepper and Rose Harissa, alongside Grilled Roscoff Onions finished with Sumac, Parsley and Pomegranate.
To round off the feast, chefs were treated to a delicious dessert of Grilled Pineapple with Coconut and Spiced Rum, providing a sweet finish to a perfect afternoon.
The audience reflected the breadth and strength of Australian beef and lamb’s customer base. Michelin-starred chefs, leading steakhouses, national restaurant groups, contract caterers, hospitality educators and independent operators were all represented. While their businesses may differ, they share one important common denominator – a commitment to sourcing and serving premium Australian beef and lamb.
What made the event particularly special was the attendance of Andrew Cox, General Manager of International Markets for Meat & Livestock Australia, and Darren Watson, Director of the EMEA Region (Europe, Middle East and Africa). Their visit provided a valuable opportunity to experience first-hand how The Chefs’ Forum Activate programme delivers education, engagement and market activation on behalf of MLA in the UK.
Darren Watson said:
“What impressed me most was seeing the entire supply chain represented in one room. From producers and importers through to wholesalers and chefs, everyone has a role to play in delivering exceptional Australian beef and lamb to the end customer. The Chefs’ Forum Activate model creates genuine engagement and meaningful educational experiences that strengthen relationships throughout the supply chain. It has been fantastic to see best practice in meat marketing and chef education in action, and there are many lessons we can take from this programme and apply across our markets throughout Europe, the Middle East and Africa.”
Andrew Cox added:
“Educational events like this are critical to building long-term demand for Australian beef and lamb. They equip chefs with practical knowledge, connect them directly with the people behind the product, and showcase the quality, consistency and versatility that Australian producers deliver. The strong engagement from chefs across so many sectors demonstrates the value of investing in education-led market activation. The success of this programme provides a blueprint to inform MLA activities in other global markets under our jurisdiction.”
As conversations continued long after the last lamb chop left the grill, the event demonstrated the power of bringing the entire paddock-to-plate journey together. From Australian producers and international market leaders to importers, wholesalers and chefs, the Aussie Beef & Lamb Summer BBQ was a true celebration of partnership, education and exceptional produce.
By the end of the afternoon, one thing was abundantly clear: when great people, great produce and great hospitality come together, the result is truly special. We already have big plans for further events to bring together all elements of the supply chain, and we look forward to future collaborations.
Film & photography by Carlos Farinha @carlosclickuk
Chef of the Week Sponsored by Pure Ionic Water: Henry Omereye, Chef Patron at Riding House Café
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I’ve been at my current restaurant for 8 years now. Long enough to know every corner of the kitchen and every supplier’s bad excuses.
Where did your passion for cooking come from and where did you learn your skills? Passion for cooking came from my late mum.
My passion for cooking came from my late mum. Food was always about love, family, and bringing people together in our house. I trained at culinary school and then learned the real graft working my way through different restaurants and kitchens across London.
What do you enjoy most about being a chef?
Back in the day, people loved the hardcore kitchen lifestyle the long hours, the pressure, the madness. Now, for me, it’s all about learning. Every morning you walk into the kitchen there’s something new to discover, whether it’s techniques, flavours, or trends. The day you stop learning is the day you should hang up the apron.
Name three ingredients you couldn’t cook without.
Salt, garlic, and fresh herbs. Simple, but they make everything sing.
Which piece of kitchen equipment couldn’t you live without?
My pots, my pans, my combi oven, and my knives.
What food trends are you spotting at the moment?
Open-fire cooking is everywhere right now, and I love it. There’s something primal and exciting about cooking over flames it brings amazing flavour and a bit of theatre too.
What do you think is a common mistake that lets chefs down?
Not adapting with the times. You don’t have to say yes to every trend, but old habits need to evolve because guests evolve too. The best chefs stay open-minded while still keeping their identity.
What is your favourite time of year for food, and why?
Summer, definitely. I love alfresco dining, fresh produce, and the fact the weather actually convinces me to leave my own kitchen and try new restaurants for once.
Which of your dishes are you most proud of?
That’s like asking me to pick my favourite child, impossible. Every dish has a bit of my personality in it, and each one tells a different story.
How do you come up with new dishes?
Usually I’ll try something when I’m out eating and then head home thinking, “Right… how can I put my own spin on that?” My family are basically my guinea pigs at this point sorry, not sorry.
Who was your greatest influence?
Marco Pierre White. He gave me my first Head Chef role and taught me a lot about standards, discipline, and believing in your own style.
Tell us three chefs you admire.
Tony Moyes from Smithfield, Marco Pierre White, and Pierro who I worked with at Sartoria.
What is your favourite cookbook?
Gunpowder by Devina Seth. Brilliant flavours and proper inspiring food.
Who do you think are the chefs to watch over the next few months?
Alex Craciun from Aces Food Craft and Theo Clinch from Ignite. Both are doing exciting things and really pushing creativity.
What’s been your favourite new restaurant opening of the last year?
Aces Food Craft. Great energy, bold food, and the kind of place that reminds you why people fall in love with restaurants in the first place.
Speedwrap in Culinary Education – Building Safer Kitchens
Professional kitchens can be challenging environments for students who are developing practical skills for the first time. Alongside mastering culinary techniques, trainee chefs must learn how to work safely, efficiently and confidently with professional catering equipment.
At South & City College Birmingham, one of the UK’s leading providers of hospitality and professional cookery education, student safety is a fundamental priority. As part of its commitment to creating a safe learning environment, the college has introduced the Speedwrap Pro dispensing system into its training kitchens.
The innovative dispenser is helping reduce the risk of cuts and injuries associated with traditional dispensers and cutterboxes while teaching students best practice from the very start of their culinary careers.
The Challenge
Hospitality students spend many hours each week in practical kitchen sessions, learning food preparation, production and service techniques. While these experiences are essential for developing industry-ready skills, they also expose students to equipment and processes that require careful supervision.
traditional dispensers and cutterboxes can pose risks, particularly for inexperienced users who may be unfamiliar with handling their sharp cutting edges safely.
South & City College Birmingham introduced the Speedwrap Pro dispensing system across its training kitchens.
Designed specifically for professional foodservice environments, the Speedwrap Pro dispenser features a patented safety blade that removes many of the risks associated with exposed cutting edges found on conventional cutterboxes. Its concealed safety blade only activates when the dispenser lid is shut, preventing cuts.
The system is simple to operate, quick to reload and robust enough to withstand the demands of busy teaching kitchens.
Creating a Safer Learning Environment
For students entering professional kitchens for the first time, confidence is an important part of the learning journey.
By reducing the likelihood of accidental cuts, the Speedwrap Pro allows students to focus on developing culinary skills rather than worrying about handling potentially hazardous equipment.
Unlike experienced chefs, students are still developing muscle memory and safe working habits. Equipment that is intuitive and safe to use helps reinforce good kitchen practices from day one.
The Speedwrap Pro system mirrors the type of professional equipment students are likely to encounter in industry while offering additional safety benefits suited to educational environments.
One Level 3 Professional Cookery student commented:
“When you’re learning lots of new skills at once, it’s helpful to have equipment that’s easy and safe to use. The Speedwrap Pro is really straightforward and gives us confidence because you’re not worried about catching your finger on a sharp blade.”
Sherri Cadwallader, the Senior Technician for Hospitality and Catering at South & City College, said:
“Our role is to prepare students for professional kitchens while ensuring they develop safe working practices. The Speedwrap Pro supports that objective perfectly. It’s simple to use, reduces unnecessary risks and allows students to focus on developing their culinary skills rather than worrying about handling traditional cutterboxes.”
The Sustainable Choice
Alongside improving safety, the college has also benefited from the environmental advantages of the system. The Speedwrap Pro’s Ecocling™ Film refill rolls are fully recyclable* and manufactured in the UK, helping reduce packaging waste while supporting more sustainable procurement practices.
The visit to South & City College Birmingham demonstrates that safety-focused innovation can play an important role in hospitality education. By introducing equipment that is both professional and easy to use, colleges can help students develop the confidence, skills and safe working habits required for successful careers in the hospitality industry.
For training kitchens, where learners are gaining practical experience for the first time, the Speedwrap Pro provides an ideal balance of safety, efficiency and sustainability, helping ensure the next generation of chefs can learn in an environment that is both professional and protected.
*Ecocling Film is fully recyclable in soft plastics collection streams. Check with your local supermarket or local authority.
Film & photography by Carlos Farinha @carlosclickuk
Chef Chet Sharma of BiBi Takes on an Additional Role as Gymkhana’s Global Culinary Director
London, 8th of June – Acclaimed chef Chet Sharma has been appointed as Global Culinary Director at Gymkhana, the two Michelin-starred Mayfair institution, while also retaining his role as founder and Chef Patron of his award-winning restaurant BiBi.
Chet has been working with JKS Restaurants for the last decade, beginning as Group Development Chef, where he helped shape the culinary direction of several of JKS’ Indian brands, including Gymkhana, before going on to open BiBi with JKS in 2021. The appointment represents both a full-circle moment in Chet’s professional journey and the longstanding relationship he shares with the JKS team.
Now in its fifth year, BiBi is a progressive restaurant serving dishes inspired by ingredients and memories from the Indian subcontinent. Chet will continue to lead BiBi, actively involved in the day-to-day operations of the restaurant together with Head Chef Erin Jackson Yates and Restaurant Director Millie Povey. “BiBi is and always will remain a very personal project for me. I look forward to nurturing and overseeing the growth of my amazing team at BiBi who really deserve all the credit for the restaurant’s success.”
“Returning to Gymkhana now feels like a homecoming of sorts. It’s a return to the place that – especially in the early days – educated my Indian palate more than anywhere else. As we step into this new chapter, I’m proud to be working alongside the talented and established teams across Gymkhana. I’m grateful for the support and trust placed in me by Jyotin, Karam and Sunaina Sethi to lead two such incredible restaurants.”
Karam Sethi, co-founder of JKS Restaurants, comments, “Chet has been an integral part of JKS for many years. He has an innate understanding of Gymkhana, alongside the leadership and vision to lead the brand on a global stage.”
In his new role as Global Culinary Director, Chet will oversee Gymkhana London and the brand’s global growth in identified regions of North America and the Middle East, as well as supporting and leading its incumbent Executive and Head Chef teams.
One Industry, One Ask – VAT’s The Problem!
Six months ago, Catherine Farinha met with Andreas Antona, who invited her to support Andy Lennox’s ‘Hospitality Voices’ movement. Now that Simpsons has sadly announced its closure last week, it seemed only appropriate to interview Andy for The Chefs’ Forum about working together as an industry to campaign for a VAT reduction for hospitality businesses in the UK.
Andy Lennox deserves enormous credit for the relentless work he has undertaken over the past eight months to unite the hospitality sector behind a single, clear message. Through The Wonky Table, Hospitality Voices, industry summits, parliamentary engagement and countless conversations across the sector, Andy has helped transform VAT reform from an isolated discussion into a nationally recognised campaign.
What is particularly encouraging is that the movement has now reached a tipping point. Chef Tom Kerridge is using his profile, influence and credibility to champion the cause through the #VATsTheProblem campaign brings unprecedented visibility to an issue that affects every part of hospitality. The campaign’s goal of securing one million signatures on a petition calling for hospitality VAT to be reduced from 20% to 10% is exactly the kind of united, public-facing action the industry needs.
“Andy Lennox deserves enormous credit for the relentless work he has undertaken since COVID to unite the hospitality sector behind a single, clear message. Through The Wonky Table, Hospitality Voices, industry summits, parliamentary engagement and countless conversations across the sector, Andy has helped transform VAT reform from an isolated discussion into a nationally recognised campaign.”
Andreas Antona, Chef Patron, The Cross Kenilworth
CLICK HERE to sign the petition
Supported by UK Hospitality, the British Beer & Pub Association, the British Institute of Innkeeping, CODE Hospitality, the Disciples of Escoffier, The Chefs’ Forum, and many of the country’s leading chefs and operators, the campaign demonstrates what can be achieved when hospitality speaks with one voice. Andy has been calling for ‘one industry, one ask’ for years, and it is fantastic to see that vision now gaining real momentum at a national level.
Catherine Farinha: Andy, you’ve been one of the most vocal advocates for hospitality reform in recent years. Looking back, what do you think has been the industry’s biggest challenge when it comes to influencing government?
Andy Lennox: For a long time, I believed the biggest challenge wasn’t convincing the government that hospitality needed support. The real challenge was convincing ourselves of what we actually needed and getting everyone to work together behind it.
Whenever the industry discussed support, there were always multiple priorities competing for attention: business rates, National Insurance, skills, energy costs, planning, and recruitment. Every one of them matters, but politicians don’t respond to ten different messages from the same industry. They respond to clarity.
Catherine Farinha: So how did the idea of focusing on VAT come about?
Andy Lennox: Over the last nine months, I’ve spent a huge amount of time speaking with operators, trade bodies, suppliers, campaigners and politicians. Through those conversations, one thing became increasingly clear: hospitality needed a single, unifying message.
That message became simple; hospitality needs VAT in line with Europe.
Not because VAT is the only challenge facing the sector, but because it’s the one policy change that could deliver meaningful benefits across pubs, restaurants, cafés, hotels, attractions and the wider night-time economy.
Catherine Farinha: Was VAT already a priority for the industry when this campaign began?
Andy Lennox: Not at all. When this latest phase of campaigning started, VAT wasn’t the industry’s unified position. It certainly wasn’t something all the major trade bodies were advocating together.
Everyone had their own campaigns and priorities. My concern was that if we continued down that path, we’d dilute our message and ultimately achieve very little.
The challenge wasn’t proving VAT was a problem, most operators already understood that. The challenge was getting the industry to agree on a solution and then speak with one voice.
Catherine Farinha: How did you go about building that consensus?
Andy Lennox: Through The Wonky Table, our Hospitality Voices network, and the research we developed alongside Bournemouth University, we worked tirelessly to keep the conversation moving forward.
We attended industry events, organised summits, held roundtables, engaged through social media, met with politicians and trade bodies, and spent countless hours in late-night WhatsApp conversations.
No matter where the discussion started, I always came back to the same message:
One industry. One Ask.
The goal was never to create another ask, it was to simplify the message.
Catherine Farinha: At what point did you realise the industry was starting to unite behind the idea?
Andy Lennox: Slowly but noticeably, the conversation began to change.
More operators started talking about VAT. More trade bodies began looking at how hospitality taxation works across Europe. Politicians were hearing the same message from multiple parts of the industry. Political parties started making VAT-related commitments.
Momentum was building.
Then something significant happened. For the first time in a long while, hospitality stopped debating what the ask should be and started agreeing on what it needed.
A summit held last month really helped solidify that position. We had the ask, we just needed the spark.
Catherine Farinha: Is that where the #VATsTheProblem campaign comes in?
Andy Lennox: Exactly.
The launch of #VATsTheProblem represents an important moment for the industry.
Tom Kerridge deserves enormous credit for using his platform to bring attention to the issue. Equally, UK Hospitality and the wider trade associations deserve recognition for getting behind a common message.
The ask couldn’t be simpler:
Hospitality needs VAT in line with Europe.
It’s clear, understandable and achievable.
Catherine Farinha: You’ve also seen this issue reach Parliament. What did that mean to you personally?
Andy Lennox: One of the proudest moments for me came recently when a statement I’d written was read at the Hospitality Roundtable by the ever-supportive Rosie Duffield MP and then referenced in Parliament.
After years of pushing this issue, it felt like another important step forward on what has often felt like a very long journey.
Catherine Farinha: What do you believe is the real story behind the campaign’s growing success?
Andy Lennox: The real story isn’t the campaign itself. It’s not the personalities involved.
It’s the unity.
Real change only happens when operators, suppliers, campaigners, politicians and trade bodies pull in the same direction.
Hospitality is the UK’s third-largest employer. We create jobs, support communities, drive tourism, keep high streets vibrant and contribute billions to the economy.
Yet we continue to operate with one of the highest hospitality VAT rates in Europe.
That simply doesn’t make sense.
Catherine Farinha: Are you optimistic about what comes next?
Andy Lennox: Very much so.
For the first time in years, the industry isn’t pulling in different directions. We’re moving together.
The conversation has changed. The momentum is growing. Support is building.
Now it’s time for trade bodies, operators and our celebrity chefs to continue carrying the message forward.
For years I’ve said hospitality needs one voice and one ask.
Today, we’re closer to that than we’ve ever been.
It’s no longer a question of if change will happen.
It’s a question of when.
Chef of the Week Sponsored by Pure Ionic Water: Jake Mills, Sous Chef at Dorian
Chef of the Week sponsored by Pure Ionic Water celebrates the chefs that embody Pure Ionic Water’s core philosophy of ‘enhancing the culinary experience‘.
Pure Ionic Water works in many kitchens up and down the country from the pinnacle of Michelin stars to 5-star hotels, uniting them all, the desire to serve the very best. Understanding the difference premium hydrogen enhanced alkaline water makes to food, to the kitchen team’s performance and ultimately to the business’s profits is easy, just ask around.
“I only trust Pure Ionic Water at home and in my restaurant.”
Sat Bains, Chef Parton, Restaurant Sat Bains, 2 Michelin stars
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
About 2 and a half years. I had an incredible meal at Dorian and knew I had to learn their techniques and mastery of the grill.
Where did your passion for cooking come from and where did you learn your skills?
I’ve been obsessed with food and eating since before I could walk – as a kid I spent a lot of time thinking about what the next thing I’d eat would be! I always knew that I was going to be a chef, baking with my mum and nan definitely lit the spark and then I learnt my foundation of technical skills during my diploma at Hereford & Ludlow college.
What do you enjoy most about being a chef?
Making people happy through food. I love being in an open kitchen so I can see people’s reactions and talk to them across the counter, it’s very rewarding.
Name three ingredients you couldn’t cook without.
That’s a tricky one because quality ingredients are very much what it’s all about for me. I would have to say, brown butter, garlic and Chardonnay vinegar.
Which piece of kitchen equipment couldn’t you live without?
Definitely a chinois.
What food trends are you spotting at the moment?
I’m noticing that people are more interested in where their food is coming from and how it’s produced. Our guests really enjoy hearing the stories our suppliers and how they operate sustainably.
What do you think is a common mistake that lets chefs down?
Forgetting their staff are human. Mistakes happen; people get sick – it’s to be expected in such a fast paced, challenging environment. The industry’s come a long way in the last 10 years but there’s still a lot of room for change. We need to recognise how people deserve to be treated and support each other.
What is your favourite time of year for food, and why?
Autumn. The fruit and vegetables are so bountiful and so delicious, I find it easy to be creative with them.
Which of your dishes are you most proud of?
While working in Bristol at The Ethicurean I put a dessert on the menu celebrating the beetroot from our garden. I made a mousse, an ice cream, relish, molasses and candied the stems, paired with a elderflower gel and a honey and yoghurt cake. It was early on in my career and it’s still something I’m incredibly proud of.
How do you come up with new dishes?
At Dorian, produce is at the heart of everything we do, so the first step is always to check in with our amazing suppliers to see what’s coming soon and go from there. Personally, I like to connect emotions through food as well, so often if something triggers a memory or represents a mood I’ll build that in.
Who was your greatest influence?
I’m lucky to have had many great mentors throughout my life, but Mark McCabe stands out as he taught me so much and really strengthened my passion for sustainability. Beyond his love for food, his commitment to treating people well and making sure everyone was not just looked after but truly thriving was inspirational. As I rise into more senior roles, I try and approach management in the same way he does.
Tell us three chefs you admire.
Mark Mccabe, Max Coen, and Magnus Nilson.
What is your favourite cookbook?
Definitely Faviken: 4015 Days – Beginning to End. It’s such a beautiful, well-written book full of great stories and lessons. I’ve read it so many times, his writing is beautiful and always pulls me back into it.
Who do you think are the chefs to watch over the next few months?
Anyone who’s taking the time to create a healthy working culture in their restaurant, treating their team fairly for all the hard work they do and stamping out any signs of abuse. It shouldn’t be tolerated or accepted as part of the job.
What’s been your favourite new restaurant opening of the last year?
Speed Boat Bar’s new opening in Notting Hill has been a favourite lately. It’s not too far away and always consistent.
Record-Breaking London Lunch Showcases the Future of Hospitality
The Chefs’ Forum hosted its largest-ever London Lunch on Monday 1st June at the iconic Smith & Wollensky in Covent Garden, welcoming more than 130 chefs, hospitality employers, suppliers, educators and industry leaders for an afternoon celebrating culinary excellence and the next generation of hospitality talent. The event marked another significant milestone in The Chefs’ Forum’s continued growth as the UK’s leading chef networking organisation and supplier showcase, bringing together the industry’s most influential employers with aspiring young chefs at a crucial point in their careers.
With Level 3 students from West London College’s Chefs’ Forum Academy and North Kent College approaching the end of their studies, there could not have been a better opportunity for them to demonstrate their skills to a room filled with potential employers actively seeking new talent. At a time when youth unemployment continues to dominate national headlines, The Chefs’ Forum remains committed to bridging the gap between education and industry, creating meaningful connections that lead directly to employment opportunities and long-term careers in hospitality.
The lunch was made possible thanks to the generosity and expertise of four outstanding chefs who worked alongside the students throughout the day: Jomon Kuriakose, Chef Patron of Chef Jomon; Stephen McClarty, Chef Patron of Sharkbait & Swim; Tom Cook, Executive Chef at Smith & Wollensky; and Ilona Tomza, NACC Chef of the Year 2025.
Jomon Kuriakose said: “Supporting young chefs is one of the most important responsibilities we have as industry professionals. Events like this give students real-world experience and the confidence to step into professional kitchens knowing they belong there.”
Stephen McClarty added: “The future of our industry depends on the opportunities we create today. It is inspiring to see such enthusiasm and talent coming through, and we all have a role to play in nurturing that talent.”
Tom Cook commented: “The students worked with professionalism, energy and genuine passion. Giving them the chance to cook for industry leaders and prospective employers is invaluable, and we’re proud to support that journey.”
Tom has also just given a job to Rohini Assi from West London College, who addressed the room and thanked him for the opportunity. Denise Charles also told the guests how proud she is of Rohini, as she came to West London College, having been released from another London college due to poor attendance. It is a privilege to be able to follow and document these success stories and help young people carve out a career path, disallowing their past to define their future.
Ilona Tomza concluded: “I remember being at the start of my career and the impact that experienced chefs had on my development. Mentorship and opportunity are everything, and today’s students have shown they have incredibly bright futures ahead of them.”
Guests were treated to a spectacular four-course menu that demonstrated both technical skill and creativity. Following a drinks reception featuring Silver Reign Brut NV from Silverhand Estate, guests enjoyed innovative canapés including Qualiko Dragon Feast chicken Caesar salad with Karimix chipotle lemon dressing and Qualiko Karaage chicken and waffle with Karimix teriyaki wasabi sauce.
Beleaev Caviar and Purbeck Ice Cream were also on offer during the mini trade show, which preceded the lunch.
The starter, created by Jomon Kuriakose, featured Malabar pepper and curry leaf glazed Australian prawns with crisp curry leaves, lemon and jaggery pickled reduction.
Wine pairing: Château de Berne Blanc 2024, Château de Berne (Provence)
This was followed by Stephen McClarty’s exceptional fish course: coconut and kaffir lime Australian toothfish kiev with laksa-spiced tofu, foraged Kentish sea herbs and rice noodle salad.
Wine pairing: La Grande Cuvée Rosé 2024, Château de Berne (Provence)
Tom Cook delivered a stunning main course of duo of Aussie lamb, combining roasted rack and braised shoulder glazed with Karimix gochujang BBQ sauce, accompanied by miso and sesame glazed aubergine and seasoned Frites Atelier fries.
Wine pairing: La Grande Cuvée Rouge 2021, Château de Berne (Provence)
After a refreshing Purbeck Ice Cream lemon sorbet palate cleanser, guests finished with Ilona Tomza’s indulgent sticky toffee pudding, served with citrus curd, toffee sauce, candied pecan crumb and Purbeck stem ginger ice cream.
The event would not have been possible without the support of our sponsors and partners. Special thanks go to Aussie Beef & Lamb, Austrade, First Choice Produce, Karimix, Qualiko, Château de Berne, Silverhand Estate, Beleaev Caviar, Purbeck Ice Cream, Chef Works, MDCV UK, Gardiff Epos, MacLean Cleaning Services, Frites Atelier, MCS Technical Products, Pure Ionic Water, North Kent College, West London College, Sharkbait & Swim, Chef Jomon, Smith & Wollensky and all of the organisations that continue to support The Chefs’ Forum’s mission of connecting education with industry.
Congratulations also go to our two Star of the Day award winners Lily Bunker from North Kent College and Harmony Hanson from West London College, who each received a copy of The Chefs’ Knowledge.
Back of house winner Harmony said: “Cooking alongside such respected chefs and serving food to so many industry professionals has been an incredible experience. Receiving this award has given me even more confidence as I begin my career.”
Front of house winner Lily added: “The opportunity to showcase our skills in front of employers was amazing. Winning Star of the Day was completely unexpected and has motivated me to keep pushing myself to achieve more.”
As attendance continues to grow and more suppliers and employers engage with our events, The Chefs’ Forum remains at the forefront of hospitality networking, education and recruitment. This record-breaking London Lunch demonstrated exactly why the organisation continues to be the UK’s number one platform for connecting talented chefs, suppliers and employers while helping secure the future of the hospitality industry.
Photography & film by Carlos Farinha @carlosclickuk
Feeding the 400: Lentils Took Centre Stage at King’s College Hospital
More than 400 members of staff at King’s College Hospital enjoyed a delicious plant-based lunch as part of a special ‘Meat Free May’ lunch event organised by Dr Shireen Kassam, Consultant Haematologist at King’s College Hospital and Director of Plant-Based Health Professionals and UK Lentils.org to showcase the versatility, nutrition and great taste of lentils.
Leading the culinary challenge was Chef Ben Rowland, who cooked an impressive eight gastro trays of Country Garden Cottage Pie, packed with lentils and vegetables. He was joined by chefs Sameer and Frazer, Holli Suragh from Lentils.org and Catherine Farinha from The Chefs’ Forum, who all helped serve the meals to 400 hospital staff during a busy lunchtime service.
As the hospital staff were queuing, they were able to get up to speed on the health benefits of lentils, and were encouraged to ‘lean in to lentils’ and given some interesting hand-outs to read while they eagerly awaited their turn to be served by the team.
King’sLentils are one of the most versatile, cost-effective ingredients chefs can use to create nutritious, satisfying dishes. Rich in protein, fibre, iron and essential nutrients, they help support healthy growth and sustained energy levels while contributing to a balanced diet. Their quick cooking time and lack of soaking requirements make them ideal for busy kitchens, and they can be incorporated into soups, stews, curries, pasta sauces, bakery products and blended dishes without compromising flavour or texture.
In incorporating lentils into menus, chefs can enhance the nutritional value of menus, cater to a wider range of dietary preferences, and reduce food costs while delivering wholesome, filling meals that appeal to families and communities alike.
The response was overwhelming. All of the food was served in just over an hour, with queues forming as staff eagerly sampled the hearty lentil-based dish. Feedback from across the hospital was exceptional, proving that plant-based meals can be both satisfying and popular in a healthcare setting.
Shireen was delighted with the response and thanked Lentils.org and the team for helping to engage the staff in plant-based eating with delicious lentils! We will be featuring more of Shireen’s work, explaining why lentils are a fantastic source of protein, fibre, and iron, along with some delicious recipes, in our new book for NHS Chefs, set to be published in September.
Physiotherapist Samson was among those enjoying the lunch, he said
“It was absolutely delicious. I already use lots of lentils in my cooking, I’m already converted. It’s great to see healthy, sustainable food being promoted in the hospital.”
For many staff, the event provided an opportunity to try lentils in a new way. Lab technician Ekba admitted she had never eaten lentils before attending the event.
“I’ve never tried lentils before, but the pie is delicious. It’s really tasty and filling. I’ll definitely be cooking and eating lentils again after today.”
Dr Shireen Kassam has spent many years promoting plant-based eating through initiatives such as Veganuary, No Meat May and the King’s College Hospital Plant-Based Cookbook.
However, the star of the day was undoubtedly Chef Ben’s Country Garden Cottage Pie and the ability of lentils to deliver a nutritious, affordable and sustainable meal that appealed to a wide audience.
Lentils.org sees this event as a blueprint for future engagement across the NHS. By working alongside hospital catering teams and healthcare professionals, the organisation hopes to roll out similar events at hospitals across the country, encouraging more staff to discover the benefits of lentils and plant-based meals.
For more information on lentils and why they are such a splendid little ingredient visit lentils.org
Work Experience Season: Supporting the Next Generation of Chefs
As the summer season approaches, kitchens across the country are once again welcoming young people through their doors for work experience placements, college introductions and first steps into hospitality. For many chefs, this is something they have done for years without fanfare, but in today’s climate, it has never been more important.
Yesterday’s headlines painted a sobering picture of the challenges facing young people in the UK. Official figures revealed that more than one million 16–24-year-olds are now not in education, employment or training, with experts warning Britain is “at risk of a lost generation”. Reports suggest youth unemployment has climbed to its highest level in more than a decade, with one in seven young people currently seeking work. The first rung on the career ladder is becoming harder and harder to reach.
This is why our industry has such an important role to play.
Hospitality has always been about people. It is an industry built on mentorship, teamwork, discipline and creativity. Every great chef remembers the person who first gave them a chance, someone who took the time to teach them knife skills, explain service pressure, demonstrate consistency or simply encourage them to believe they belonged in a professional kitchen.
Now it is our turn to do the same.
At The Chefs’ Forum, we are incredibly passionate about creating opportunities for the next generation. Work experience placements are not just about washing pots or peeling vegetables; they are about inspiration. They allow young people to see what is possible, to experience the buzz of service, the camaraderie of the brigade and the pride that comes with creating something special for guests.
Over the last few months, we have seen first-hand just how transformative these opportunities can be.
Our founder’s youngest son, Riel, has thrown himself into every opportunity presented to him. He travelled to Lithuania to work at a food show for Reaton alongside Chef Jolly, gaining invaluable insight into the fast-paced world of live demonstrations and international food events. He then joined us at the Birmingham Chefs’ Lunch at 24 Stories, experiencing the energy and professionalism that goes into delivering one of our flagship events.
Most recently, he spent three days in the kitchen with Chef Olivier Certain at The Little Wine Shop in Taunton. The experience left a huge impression on him. From prep to service, learning techniques, understanding kitchen organisation and seeing the passion behind every plate, he came away absolutely buzzing.
And perhaps most importantly, he cannot wait to start catering college.
Chef Olivier said
“Riel did incredibly well during his time with us in the kitchen and showed real potential from day one. He was enthusiastic, attentive and genuinely eager to learn, which is exactly what you want to see in a young chef starting out in the industry.
What impressed me most was his passion and curiosity; He asked questions, took on every task with a positive attitude and really embraced the experience. I would be delighted to welcome him back for paid weekend work over the summer to continue developing his skills.
It also makes me really happy to hear that he has been recreating recipes he learnt with me back home for his family. That is what cooking is all about, sharing knowledge, creating memories and passing on passion through food.”
This excitement, enthusiasm and hunger to learn is exactly what our industry needs right now.
In a world that often feels dominated by uncertainty and negativity, hospitality still offers something truly special: opportunity. But we must continue to open the door. We need to support work experience programmes, offer apprenticeships, create entry-level roles and, crucially, pay young people fairly for their contribution and commitment.
The future of our industry depends on it.
Young people do not lack talent or ambition; they simply need opportunities and guidance. By investing time, patience and expertise into the next generation, we are not only helping individuals build careers, but we are also safeguarding the future of British hospitality itself.
Every chef who mentors a young person, every restaurant that offers a placement and every employer willing to nurture potential rather than simply demand experience is helping to shape the future of our profession.
So, as work experience season begins, let’s celebrate the positive stories. Let’s champion the young people eager to learn, the chefs willing to teach and the businesses committed to investing in future talent.
Because today’s work experience student could very well become tomorrow’s great chef.
Photography by Carlos Farinha @carlosclickuk
Chef of the Week Sponsored by Pure Ionic Water: IIona Tomza, Development Chef at Porthaven Care Homes
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How long have you worked at your current restaurant?
I work as a chef in a care home. I have been at this one for a year and half but have worked for Porthaven 11 years.
Where did your passion for cooking come from and where did you learn your skills?
My dad is a skilled forager, and an inventive cook with passion for flavour. Anything can taste amazing if you give it some time and the correct seasoning.
What do you enjoy most about being a chef?
The people who eat my food do not often enjoy other aspects of their life, so food is the focus. This is then the most meaningful part of their day.
Name three ingredients you couldn’t cook without.
Beetroot, brown sugar and beef.
Which piece of kitchen equipment couldn’t you live without?
Simply a saucepan.
What food trends are you spotting at the moment?
Japanese and Korean food is everywhere! This is a good thing in my opinion.
What do you think is a common mistake that lets chefs down?
Not learning how to whip cream properly!
What is your favourite time of year for food, and why?
Mid-summer, lots of great produce!
Which of your dishes are you most proud of?
The ones that are created in emergency… ‘we never knew we could make it in time’ dishes.
How do you come up with new dishes?
I look at colour first, then find ingredients that marry with all elements which will create a dish.
Who was your greatest influence?
My dad, and my self-criticism.
Tell us three chefs you admire.
Michal Roux Jnr, Monica Galleti, Tom Kerridge.
What is your favourite cookbook?
Richard Bertinet “Dough”.
Who do you think are the chefs to watch over the next few months?
Me!
What’s been your favourite new restaurant opening of the last year?
That’s tricky, I haven’t been able to enjoy free time that much… I keep you posted if I come across a new place somewhere.
