Chef of the Week: Sameer Sehgal, Executive Chef at Treehouse Hotel in Manchester
How long have you worked at your current restaurant?
I have been part of Treehouse Hotel Manchester pre-opening team since January 2023.
Where did your passion for cooking come from and where did you learn your skills?
Cooking inspired me from my early days as it involves using all the basic senses along with science, mathematics and abundant creativity and imagination. I was fortunate and worked hard to get into The Oberoi school of management for culinary arts which is a very prestigious culinary school in India.
What do you enjoy most about being a chef?
Apart from being surrounded by most amazing people and ingredients, it’s the organized chaos of Kitchens and managing it all to deliver excellence to the guest.
Name three ingredients you couldn’t cook without.
Passion, respect for fresh ingredients and fire in the belly to exceed expectations.
Which piece of kitchen equipment couldn’t you live without?
A sharp and well-kept -Japanese Damascus Steel Gyuto knife
What food trends are you spotting at the moment?
Use of hyper local suppliers, focus on Regenerative food production and fermentation.
What do you think is a common mistake that lets chefs down?
Putting one’s Ego/ pride above guest satisfaction.
What is your favourite time of year for food, and why?
It has always been autumn, the crisp air, apples and pumpkins , the spices , the stews and hearty meals after which you can still go for long walks and not be frozen!
Which of your dishes are you most proud of?
While in India( 2022) I was asked by head of LOUIS XIII Cognac team Asia- to pair the revered drink with traditional Indian food. The menu and dishes I developed together with insight from Exec chef of Louis XIII was a game changing event for me and I am immensely proud of that.
How do you come up with new dishes?
There are a lot of factors which influence creation of a new dishes : the brief on the menu , seasonal availability, guest profile, skill set of the team involved and above all the constant feedback one receives.
Who was your greatest influence?
My parents have always been my greatest strength and influence in this amazing journey as chef.
Tell us three chefs you admire
Henri Brosi and Mario Perera (The Dorchester), Alain Ducasse and Sundar Sudharsan (The Oberoi Hotels, India).
What is your favourite cookbook?
The Joy of Cooking.
Who do you think are the chefs to watch over the next few months?
Ahmed Abdalla, head chef at Legacy at The Grand, York. and Oleh Shkapenko – Head Chef PIP , Treehouse Manchester
What’s been your favourite new restaurant opening of the last year?
Skof Manchester and PIP will be – opening soon.. at Treehouse Manchester!
Aussie Beef & Lamb Butchery Masterclass at Butler’s Wharf Chop House
Meat & Livestock Australia’s Aussie Beef Academy hosted an unforgettable butchery masterclass and dining experience for London’s steakhouse chefs and owners at D&D London’s Butler’s Wharf Chop House.
London, UK – 27th January. Specialist Australian butchery techniques and the excellence of Australian beef and lamb were on full display as the Aussie Beef Academy hosted an exclusive beef butchery masterclass for distinguished steakhouse chefs and owners from across London. This remarkable event not only celebrated Australia’s world-renowned beef and lamb but also offered a unique opportunity to showcase Australian butchery techniques.
The masterclass, hosted by MLA’s Business Development Manager, Emma Boughen, Aussie Beef Mate and ‘Lambassador’, Dan Epsley, from the Aussie Meat Academy, highlighted Australia’s expertise in meat processing and sustainable farming practices. The interactive session allowed chefs to refine their craft and gain insights into the versatility, precision, and superior quality that Australian beef and lamb can bring to their menus.
Richard Sanders, Country Manager for Meat & Livestock Australia, UK is delighted to have started his new role in promoting Aussie Beef & Lamb here in the UK, he said
“It is a pleasure to continue the great progress that MLA has made over the past few years in the UK catering industry. It’s wonderful to see so many restaurants and steakhouses represented here today, eager to incorporate Australian beef and lamb into their menus. It is also a great opportunity to learn Australian butchery techniques and think creatively about utilising all cuts of beef from the carcass, thus maximising yield while simultaneously enhancing quality.”
The Aussie Beef Academy is devoted to showcasing the excellence of Australian beef and lamb through masterclasses, education, and global partnerships. By bridging the gap between producers and chefs, the Academy highlights the versatility, quality, and sustainability of Australian meat products, inspiring the culinary world in the UK.
Emma Boughen added
“My role is to communicate the provenance, quality and world-leading welfare practices of both livestock and the people involved at every stage of the supply chain. We are especially proud of our recent success in the World Steak Challenge, with Australian producers taking the top prize, in a blind taste test. It’s great to be here today to showcase our wonderful producers, consistently high-quality product and butchery expertise.”
Dan said
“I am delighted to continue my work with Meat and Livestock Australia. Today, we prepared an ‘easy carve’ lamb leg roast, highlighting a new cut for Sunday roasting. We also boned and butterflied a lamb leg, which is perfect for a summer or quick-cook roast. In moving on to beef, we showcased some beautiful ribeye steaks, reserving some of the Angus cube for a rolled ribeye roast. Additionally, we explored a piece of 
Wagyu flank, which provides options for slow cooking and steak. Furthermore, we presented some oyster blade steak and transformed the feather blade into two lovely flat iron steaks.”
Following the butchery showcase, guests were treated to an exquisite four-course dining experience crafted by the talented chefs of D&D London, renowned for their culinary artistry and innovation. Each dish on the menu, cooked and served by D&D London chefs, students and lecturers from West London College was designed to highlight the exceptional flavour, texture, and quality of Australian beef and lamb, leaving attendees inspired to elevate their steakhouse offerings.
The Menu
Rob Grist (Head Chef at South Place Hotel)
Outback Rack of Lamb – Herb Crusted Aussie Lamb, Confit Rosemary, Potato Terrine, Spiced Carrot Purée, Mint Chimichurri
Bob Carruthers (Chef Lecturer at West London College)
Grilled Aussie Ribeye, Crispy Enoki Mushroom, Tomato Salsa
Alex Thiel (Executive Chef at German Gymnasium)
Pomegranate Braised Leg of Aussie Lamb, Lemon, Za’atar, Yogurt, Mint & Dill Potatoes
Sarthak Puri (Head Chef at Butlers Wharf Chop House)
Aussie Wagyu Oyster Blade, Dauphinoise Potatoes, Horseradish Mousse, Beef Gravy
Dessert
Bastien Boisrame (Pastry Chef at South Place Hotel)
Poached Pear, Mulled Wine, Verbena Crème Brûlée
Wine sponsored by Brown Brothers ~ Fresh produce sponsored by First Choice Produce.
“This event was more than just a masterclass,” said Butlers Wharf Chop House General Manager, Danilo Santoro. “It was a celebration of the passion and dedication that Australian producers and our chefs at D&D share in creating premium dining experiences across the estate of 20 sites across the UK, Paris and New York. By bringing these butchery techniques and premium cuts to life, we’ve shown how our chefs can take their menus to the next level with Australian beef and lamb and it’s also a great opportunity for them to meet and cook for their chef peers.”
Dishes ranged from perfectly seared Ribeye and Oyster Blade steaks to innovative presentation of Outback Rack of lamb, showcasing the versatility of Australian red meat for modern steakhouse dining. The combination of expert-led learning and culinary expertise left a lasting impression, with many chefs expressing enthusiasm for incorporating top-quality Australian cuts and techniques into their menus and businesses.
As demand for premium, sustainably sourced meat continues to rise, the Aussie Beef Academy is proud to provide a platform for collaboration between Australian producers and the UK’s culinary leaders. Events like this not only reinforce the connection between the two nations but also elevate the dining experiences available to steakhouse patrons across London.
For more information about the Aussie Beef Academy and future events, please contact eboughen@mla.com.au
Mizkan Japanese Culture Day: A Celebration of Tradition at the Tokyo College of Sushi & Washoku London
Calling all chefs and aspiring sushi masters!
On Monday 10th February, from 1-4pm the Tokyo College of Sushi & Washoku London will host an exciting and immersive experience for those eager to dive deep into the heart of Japanese culinary tradition.
A Flavourful Journey into Japanese Culture
Are you passionate about Japanese cuisine and looking to deepen your knowledge of sushi, Washoku culture, and the art of using vinegar?
There will be lectures on the history of Washoku culture and using vinegar as a basic Japanese seasoning, and sushi making demonstrations. Each dish will be prepared with the finest ingredients and paired with the techniques that have been passed down through generations. Guests are invited to explore an array of experiences designed to showcase the culinary expertise and cultural stories behind Japanese cuisine.
Why attend?
This free event is a rare opportunity to gain insights from industry experts, enhance your culinary skills, and connect with others who share your passion for Japanese cuisine.
What’s on the menu?
- A lecture on Washoku culture by the Japanese Culinary Academy EU
- Insights into the history, types, and benefits of vinegar, led by Mizkan Euro
- A live sushi-making demonstration by a coach from the Tokyo College of Sushi Washoku
- Networking with fellow chefs, complemented by delicious food and sake
Secure your spot now by registering here: https://bit.ly/40jigIP
Celebrating Pastry Excellence: Yvan Cahour Receives the Ordre du Mérite Agricole
On January 21st, a momentous occasion in the world of French gastronomy unfolded as esteemed pastry chef and educator Yvan Cahour was awarded the prestigious Ordre du Mérite Agricole (Order of Agricultural Merit) at a ceremony held at the French Embassy in London. This esteemed accolade recognises Yvan’s exceptional contributions to culinary arts, passion for teaching patisserie, and lasting influence on the next generation of chefs.
The evening was hosted by French Ambassador Hélène Duchêne, who remarked on the significance of Yvan’s work as a chef and a mentor who has inspired numerous culinary careers. Among the notable stories shared during the ceremony was that of Suzana Cirkovic, a former student of Yvan in 2018, Level 2 Patisserie & Confectionery course at West London College. Today, Suzana is proudly employed as a Pastry Chef at the French Embassy, a testament to the transformative power of Yvan’s inspiration.
Ambassador Duchêne emphasized Suzana’s journey in her address, illustrating how Yvan’s exceptional mentorship has contributed to her success. “Pastry lecturers like Yvan play a crucial role in nurturing talent and inspiring young chefs,” she stated, reinforcing the impact of educators in the industry.”
Reflecting on the honour, Yvan expressed his gratitude and joy during the ceremony. “Suzana was a standout student, and being recognized by her at this event was incredibly special. I am deeply humbled to receive the Order of Agricultural Merit, which beautifully caps off my fulfilling pastry chef and lecturer career. My heartfelt thanks to everyone who has supported me along the way.”
The ceremony attracted a distinguished gathering, showcasing other honourees who have significantly contributed to French culture and gastronomy, including Tracey Colley, Vérane Frédiani, Christophe Sire, and Alex Hunt. Among the attendees were Denise Charles, Head of Hospitality and Catering at West London College, along with Yvan’s wife and daughter, who proudly shared in the celebration.
Denise Charles, Head of Curriculum at West London College, passionately spoke about Yvan’s impact on learners over his teaching career, over many years: “On behalf of the entire college, I celebrate Chef Yvan’s remarkable contribution to culinary education and his well-
deserved honour. He represents the very best of French culinary tradition and continues to inspire our students, both past and present. Thank you, Yvan, for dedicating your life to the craft you love.”
As the festivities continued, Suzana Cirkovic stood proudly in her chef’s jacket—an emblem of the skill and dedication fostered under Yvan’s mentorship. This award symbolises Yvan’s accomplishments and the legacy he leaves behind as he approaches retirement.
Yvan Cahour’s celebration was not merely a recognition of his achievements but a poignant reminder of the profound impact of education and mentorship in culinary arts. His unwavering commitment to French gastronomy and dedication to teaching ensure that future generations of chefs will carry forth the rich traditions and techniques of French patisserie, preserving the artistry that has become synonymous with the French culinary heritage.
Delos Prawns – Culinary Showcase at West London College
In a spectacular celebration of aquaculture expertise, culinary innovation, and education, West London College recently hosted an unforgettable showcase featuring premium Delos Seafood prawns, sourced sustainably from Indonesia.
Fifteen celebrated chefs from various sectors within London’s vibrant food scene collaborated with aspiring student chefs to craft a range of innovative dishes that highlighted the versatility and quality of these premium, high-welfare prawns.
DELOS Seafood’s Head of Corporate Strategy, Astrid Handari, was delighted to see so many top chefs creating a wonderful and delicious array of different prawn dishes with her product, she said
“There are prawns, and then there’s Delos prawns. We’re confident that our market-leading practices for both our prawns and the people behind the production are enabling us to produce the finest quality warm-water prawns available in the UK today. Furthermore, our meticulous management of every element throughout the supply chain—from the diet, water quality, health management, and harvest process—has been carefully monitored to ensure the finest quality of our prawns.”
The event featured chefs from various sectors: Contract catering, event catering, the hotel sector, luxury hospitality, fine dining, education and freelance chefs.
Here’s a closer look at the standout dishes crafted by the chefs and students during the event:
Sean Simmonds – Culinary Director, Graysons
Spicy Delos King Prawn Vietnamese-Style Paper Rolls
Sean’s bold creation with rice paper rolls filled with delicately spiced prawns with fresh red chilli, vermicelli, and fresh herbs, paired with a tangy dipping sauce.
Sean said
“I have been really impressed with the quality of DELOS Prawns today, they were very tasty and really fresh. I am looking forward to getting the prawns into the kitchens at Graysons venues to work on some delicious recipes. It has also been a privilege to work with Level 3 Student, Katy Murdoch, she really impressed me today and I will certainly be inviting her to come for some work experience with Graysons, she showed excellent promise and really enjoyed making and eating our Vietnamese-style paper rolls!”
Chanaka Fernando – Global Chef, Buddha Bar
Panko Coated Delos Prawns, Dragon Mayo, Lime, Pickled Cucumber
Crispy panko-coated prawns served with a fiery dragon mayo and bright citrus notes, complemented by the crunch of pickled cucumber.
Chanaka or ‘Chef Chunky’ really enjoyed cooking with Delos prawns and was particularly impressed with the flavour and preservation of the quality of the prawns. He is looking forward to putting them on the menu at his exciting new opening in Mayfair – Watch this space!
Charlie attended to witness the innovation first-hand and praised DELOS Seafood prawns for their sustainability and non-use of eye ablation, a controversial practice in shrimp farming.
Charlie said,
“This is a great sign for the prawn farming industry. At Direct Seafood, we place huge emphasis on responsible sourcing from high welfare fish and seafood producers. I have been really impressed with Delos prawns today and will be sharing all of the responsible value chain management information with the wider team.”
Rafael Ferreira Cardoso – Head Chef, Osbourne Clarke (BaxterStorey)
Delos King Prawn and Lemongrass Dumpling Tossed in a Galangal Sweet Chilli Sauce
This vibrant dish combined aromatic dumplings with the zing of galangal and a sweet chilli glaze.
Patrice St Yves – Chef Patron, Le Gobble
“Oil Down” Delos King Prawn & Turmeric Bisque, Cromesquis, Sea Grapes Caviar
A luxurious blend of traditional Caribbean flavours and fine dining finesse, finished with delicate sea grape caviar.
The salty flavour of the sea grapes perfectly complimented Delos prawns. Patrice was very happy with the results achieved with Delos prawns and would like to feature them on the menu in his high-end events.
Stephen McClarty – Freelance Chef
Northern Thai Khao Soi with Delos Prawn Dumplings
Rich and aromatic, this Northern Thai-inspired curry was elevated with flavourful prawn dumplings.
Stephen said
“Delos prawns worked really well in my dish today, they were beautifully succulent and held their form perfectly. I’m really looking forward to creating more dishes with them.”
Rob Grist – Executive Chef at South Place Hotel
Delos King Prawn Carpaccio
A masterclass in minimalism, this dish showcased the prawns’ natural sweetness, enhanced with subtle citrus and herb accents.
Rob said
“DELOS prawns are a fantastic product to work with, they are very versatile and have a great texture with a hint of sweetness – the perfect prawn to create my king prawn carpaccio.”
Santo Pate – Head Chef, Norma
Tagliolini Delos Prawn
his Italian-inspired dish highlighted fresh pasta paired with perfectly cooked prawns in a delicate sauce.
Leon Pereira – Head Chef, Hilton Olympia
Butter-Poached Delos Prawn, Celery Root and Potato Dumplings
A luxurious, velvety combination that showcased refined European flavours.
Michael Wood – Head Chef, Bank of England (BaxterStorey)
Kataifi Delos King Prawn Sushi Roll
Crispy, golden kataifi encased plump prawns, adding texture and flair to this sushi-inspired dish.
Jeremy Bloor – Executive Chef, Harvey Nichols at OXO Tower
Delos Prawn Chilli and Ginger Gyozas, Coconut Slaw, Mango and Mint Vinaigrette
A fusion of Asian flavours and tropical vibrancy, this dish was a crowd-pleaser.
Alvin Contawe – Freelance Chef “Open Sushi Roll” Blanched Delos King Prawns with Yuzu Truffle Mayo and Sweet Soy Reduction
A modern take on sushi with delicate prawns and a bold, umami-packed mayo.
The event was more than just a celebration of culinary talent—it was a learning platform and experience for the students at West London College. Working alongside these chefs provided them with invaluable insights into the industry, from mastering technical skills to appreciating the importance of sourcing sustainable ingredients.
“DELOS Seafood is proud to support events that inspire the next generation of chefs while promoting welfare and sustainability,” Astrid continued. “DELOS prawns are a testament that delicious dishes, welfare and responsible sourcing can go hand in hand.”
The dishes presented not only demonstrated the culinary excellence of DELOS prawns but also underscored the value of collaboration between industry leaders and educational institutions.
As attendees sampled the creations, the atmosphere buzzed with inspiration and the promise of a brighter, more sustainable future in food.
From Asian-inspired delicacies to European classics and fusion cuisine, the chefs and students showcased one undeniable truth: quality ingredients combined with creativity yield endless possibilities.
Interested chefs can learn more or request samples of DELOS prawns by contacting Astrid at astrid@delosseafood.co.uk or visit their website www.delosseafood.co.uk
Chefs Can Now Learn Authentic Japanese Cuisine In London!
The Chefs’ Forum’s Catherine Farinha had the pleasure of catching-up with Chef Yoshihiko Shida and student, Geraldine Torres at Tokyo College of Sushi & Washoku, to find out from both a lecturer and student perspective of why chefs should visit the college and expand their skillsets.
As a Japanese Government Certified Sushi Master and accomplished Chef Instructor at the prestigious Tokyo College of Sushi & Washoku, in London’s White City, Chef Yoshihiko Shida is dedicated to teaching the art and science of authentic Japanese cuisine, traditions and culture.
With a mission to inspire chefs worldwide and having taught over 10,000 of them, the college blends traditional techniques with modern culinary practices, offering a unique learning experience that sets it apart from other culinary institutions in the UK.
Chef Shida believes that the college provides an unparalleled opportunity for chefs to elevate their skill set and enrich their culinary repertoire.
“Learning authentic skills and knowledge about traditional sushi and Japanese cuisine enhances chefs’ abilities and can improve their businesses. Even chefs working in non-Japanese cuisines can benefit from learning how to use Japanese condiments like miso paste or soy sauce,” he explained.
The college offers a variety of courses designed to meet the needs of both experienced and novice chefs and facilitate culinary knowledge expansion, these include:
• Using Japanese ingredients and condiments.
• Cooking without excess fat and oils
• Perfecting plating and presentation
• Mastering Japanese knife techniques for higher-quality dishes
For those with limited time, the college provides one-day “Chef’s Secret” course, which packs the essence of Japanese cooking into a three-hour session designed to elevate any dish to the next level.
The Tokyo College of Sushi and Washoku offers a unique learning environment. What sets it apart is its distinction as the only culinary school for Japanese cuisine authorised by the Japanese government.
Classes are taught in English by experienced Japanese chefs, making the program accessible to international and native students alike.
Chef Shida noted the importance of learning authentic Japanese techniques: “More than 70% of Japanese cuisine served in European Japanese restaurants is not authentic but fusion. Without the knowledge of authentic cooking, these dishes often miss the mark.”
Students can specialize in various aspects of Japanese cuisine, with practical training in sushi and Washoku, as well as Japanese sweets, Katsu curry, ramen, and gyoza. Practical training is at the heart of the curriculum. “All our lessons are hands-on,” said Chef Shida. “We start with demonstrations, then each student cooks with our assistance.”
Beyond technical skills, the college places significant emphasis on the cultural education and the significance of sushi and Washoku. “We have ‘Japanese food culture’ classes that introduce the history and cultural aspects of Japanese cuisine,” Chef Shida explained.
To ensure accessibility, the college also tailor-makes courses for international chefs who may not be already familiar with Japanese cuisine. Students are taught how to adapt Japanese recipes, substituting Japanese produce for locally available ingredients, making authentic Japanese cooking styles achievable in their local environment.
Completing the full-time six-month professional course will unlock a wealth of career opportunities for students. Graduates receive diploma certificates authorised by the Japanese government, enabling them to work in Japanese restaurants worldwide, including in Japan, for up to five years. Career counselling services further support graduates in securing positions in the culinary industry.
For Chef Shida, the most rewarding and joyful aspect of teaching is the enthusiasm of his students. “They are always eager to learn authenticity, which makes me incredibly happy and motivated. Every day is an exciting lesson.”
Aspiring chefs interested in mastering authentic Japanese cuisine are encouraged to explore the Tokyo College of Sushi & Washoku. As Chef Shida puts it, “Please visit and observe our lessons—we have extremely exciting sessions every day!”
Chef Shida has been so impressed with one student’s performance that he also wanted her to contribute to this article.
For Sushi College Scholar, Geraldine Sierra Torres, pursuing culinary education at the Tokyo College of Sushi & Washoku has been nothing short of transformative. Having spent the last three months and a week immersed in this rigorous and inspiring program, she is steadily mastering the art of traditional Japanese cuisine and preparing for a promising culinary career.
Geraldine’s journey at the Tokyo College has been packed with intensive hands-on training. “I’ve learned how to make sushi, including preparing sushi rice, hand-pressed nigiri, and hosomaki. I’ve also developed essential knife skills like katsuramuki and how to use Japanese single-sided blades,” she shared.
Every Wednesday, the curriculum extends into Washoku cooking, where students are taught to craft traditional Japanese dishes under the guidance of experienced chefs.
Geraldine wholeheartedly recommends the college to aspiring chefs, praising its practical, immersive approach. “It’s more than just cooking—it immerses you in the Japanese way of life,” she said. The college doesn’t merely teach techniques but fosters a deep respect for the culture behind Japanese cuisine.
Geraldine’s inspiration to study at the institution stemmed from a visit by Japanese chefs to her previous culinary college. “They showed me that Japanese cuisine is much more than sushi and popular street foods. Watching their incredible skills made me think, ‘How cool would it be if I could do that?’ That’s when I decided to apply for the scholarship programme.”
Adjusting to the nuances of Japanese culinary tools has been one of Geraldine’s greatest challenges. “I was classically trained with Western knives, which have double-sided blades, so learning to use Japanese single-sided blades required a lot of skill and practice.” Yet, she considers this challenge a vital part of her growth, as it has deepened her understanding and appreciation of Japanese cuisine.
When asked about her favourite dish to prepare, Geraldine enthusiastically named nigiri. “There’s nothing quite like this traditional sushi—it tastes completely different from the sushi I knew before this course.” Beyond tradition, the college encourages creativity. The most memorable moment for Geraldine was crafting a vegetarian sushi platter. “It was a lot of fun because I had to think about flavours and skills I could apply. Everyone’s creations were outstanding that day and we also learn a great deal from each other.”
The chef tutors at the Tokyo College have played a pivotal role in Geraldine’s journey. “They are very attentive and supportive. The classes are structured so we’re constantly building on skills we’ve learned before,” she said appreciatively.
The programme isn’t just about culinary skills—it’s a comprehensive preparation for a career in Japanese cuisine.“The college teaches foundational techniques, discipline, attention to detail, and respect for the culture, ensuring students are well-prepared for the industry.” Geraldine’s aspirations reflect her passion for the craft. “I hope to work in a Japanese restaurant in Japan to gain valuable experience and eventually open my own restaurant. I might even explore Japanese fusion cuisine.”
To those considering studying at the Tokyo College of Sushi & Washoku, Geraldine offers simple but heartfelt advice: “Take the leap and give it a chance. You never know what opportunities it could open up for you.”
As Geraldine continues her culinary journey, she represents the profound impact of dedication and cultural immersion in shaping a career that honours the traditions of Japanese cuisine.
For more information and to register please visit www.sushicollege.uk
Chef of the Week: Ben Chamberlain, Head Chef, Wild Restaurant at Bull in Burford
How long have you worked at your current restaurant?
3 months.
Where did your passion for cooking come from and where did you learn your skills?
My Mum loves cooking which definitely rubbed-off on me! With no conscious plan, I ended up working as kitchen porter while I was at college studying physics, chemistry & photography. It showed me what professional kitchens are really like, Intense but compelling. I continue to be driven by discovering & learning.
What do you enjoy most about being a chef?
Sourcing amazing produce to show off with fire.
Name three ingredients you couldn’t cook without.
Coal, Wood, Fire! And of course, garlic & onions.
Which piece of kitchen equipment couldn’t you live without?
Some sort of BBQ and a Vitamix.
What food trends are you spotting at the moment?
Keeping it looking simple & real with a insane attention to detail!
What do you think is a common mistake that lets chefs down?
Over complicating it! It’s food, just care for it.
What is your favourite time of year for food, and why?
I’m torn… eating in the sun hits different, however eating around an open fire is a close second!
Which of your dishes are you most proud of?
I can’t choose… its too hard I’m always changing them.
How do you come up with new dishes?
I’ve ether discovered something new or blend an old recipe with new ingredients & knowledge.
Who was your greatest influence?
Its hard, there’s been so many! I do find myself talking about Raymond Blanc often, there’s a lot of depth built into his dishes.
Tell us the chefs you admire.
Raymond Blanc, Grant Achatz, DJ BBQ and Jeremy Chan runs my favourite restaurant to stalk: Ikoyi.
What is your favourite cookbook?
The Noma Guide to Fermentation, keeps bringing back.
Who do you think are the chefs to watch over the next few months?
Not sure, everyone I follow are mega already and just grinding!
What’s been your favourite new restaurant opening of the last year?
Roe guys behind Fallow & Fowl, they just love all types of food!
Chef Ben Chamberlain: Mastering the Art of Live Fire Cooking at WILD
In the culinary world, few chefs possess the ability to harness fire as both a tool and an art form quite like Chef Ben Chamberlain. Renowned for his mastery of live fire cooking, Chamberlain has carved out a unique niche, combining bold live-fire cooking techniques with an immersive dining experience that places the elemental beauty of coal at their centre.
After 8 years on the Isle of Wight, Ben has returned to the mainland to take-up residency at WILD Restaurant. The menu concept, ‘Welcome to the Wild’, he fondly describes as his ‘dream job’, is an open-fire restaurant located within the award-winning luxury boutique hotel, Bull Burford, Oxfordshire. Situated in a sunken courtyard, it offers a communal dining experience centred around the elemental allure of fire. Guests can observe as locally-sourced meat, game, seafood, and a ‘zero food miles’ array of seasonal vegetables and microgreens from the Priory garden and polytunnels, owned by Bull Burford and are prepared on an open grill.
WILD’s ambiance is designed to transport diners from the modern world’s frenzy into a warm, inviting atmosphere reminiscent of the wild, complete with a curtained copper table that keeps guests’ toes cosy from the heat of the grill in its centre. The communal table setup is housed in a very luxurious canvas outbuilding to the rear of the hotel. It encourages interaction among guests, who may not already know each other, enhancing the dining experience.
WILD has received positive reviews for its unique dining concept. Giles Coren of The Times described it as “brilliant and beautiful,” highlighting the unconventional and exciting atmosphere.
Chef Ben Chamberlain’s journey into the world of live fire cooking began with a fascination for the primal nature of cooking over flames. “Fire is unpredictable & captivating, which is addictive when designing new dishes. I always ask guests for their food favourites in advance of their booking and craft a surprise menu around those” Chamberlain says. “Live-fire cooking demands respect, precision, and creativity, and in return, it gives flavours that no other cooking method can replicate and adds an element of theatre to each dish made fresh in front of my guests.”
Chamberlain has transformed this passion into a culinary philosophy, utilising wood, coal, and open flames to craft dishes that resonate with depth and authenticity. Each crackle and ember in his fire-filled kitchen serves as both an ingredient and an inspiration, elevating the dining experience into something truly extraordinary.
“I cannot believe my luck in being invited to curate, create and run the WILD concept, Ben explained, I get to cook the food I love and talk to guests about every stage from farm to fork, sea, river, plot or gate to plate, this is my happy place and it really is a privilege.”
Ben has mastered the art of cooking with coal and is proud to use Big K restaurant grade charcoal in every element of his menu as both an ingredient and his fuel source. Big K kindly sent a bag of restaurant grade charcoal and some hickory chips for Ben to play with prior to the shoot with The Chefs’ Forum media crew and he came up with a stunning selection of recipes and dishes for us to film:
Venison Tartare, Sake-Pickled Golden Enoki, Rhubarb Hot Sauce, Shiso, Fire Pit Onions, Cacklebean Egg Yolk – View recipe HERE.
Ben paired this beautiful dish with a delicious Julien Mus Côte de Rhone 202, with its pure 100% ganache and distinctive dried fruit and rich pruneux notes.
At the heart of Chef Ben Chamberlain’s live fire expertise is his exceptional use of coal, charcoal and wood chips. Unlike gas or induction hobs, coal provides a nuanced and dynamic heat source that allows for the perfect blend of char, smoke, and sear. Whether it’s a perfectly blistered cut of meat or a delicate vegetable kissed by smoky embers, Chamberlain has mastered the balance required to bring out the best in each ingredient.
“Coal cooking is about patience and intuition,” explains Chamberlain. “The heat from coal is steady but alive, and it creates flavours that are impossible to replicate in a conventional kitchen.”
His menus are often tailored around coal-centric dishes, such as fire-roasted root vegetables infused with a smoky aroma or tender proteins grilled to perfection over an open flame. Chamberlain’s meticulous attention to detail and dedication to the process make each bite an unforgettable sensory experience.
Guests dining with Chef Ben Chamberlain at WILD can expect a journey into the heart of live fire cooking. His immersive dining experiences are designed to engage all the senses, allowing diners to witness the artistry of flames at work. The crackling of wood, the aroma of coal, and the sight of ingredients transforming before their eyes create a visceral connection to the food, its provenance and the craft behind it.
“Dining should be more than just eating; it should be an experience that brings people together and closer to the primal origins of food and we are so fortunate to have an abundance of fabulous local producers and suppliers around us here in The Cotswolds,” Chamberlain says. “By incorporating fire and coal, we’re able to connect diners to the raw elements that have shaped cooking for centuries.”
Ben’s dining experiences often include live demonstrations, where he showcases his techniques, from building the perfect fire to achieving the ideal char on a dish. Guests leave not only with satisfied palates but also with a newfound appreciation for the power of fire in culinary art.
The innovative use of coal and fire at Ben’s Chef’s Table has set a new standard for the current trend of immersive dining, offering guests the opportunity to see their food being prepared in a communal charcoal-fuelled grill in the middle of the table.
As live fire cooking continues to captivate chefs and guest alike, Ben Chamberlain’s name shines brightly, much like the embers he so skilfully commands. With each dish, he redefines the art of cooking with coal as an ingredient as well as his fuel, proving that sometimes, the oldest cooking methods are still the most powerful.
We are delighted to feature Ben as our Chef of the Week this week, read more about him HERE
To book your immersive live fire dining experience with Ben, visit www.bullburford.com
Photography by Carlos Farinha
Battle of The German Thermal Blenders: Heinzelmann CHEF-X V. Vorwerk Thermomix
At The Headland Hotel in Newquay, Cornwall, Executive Chef Gavin Edney and his team continually seek innovative methods to enhance their cooking processes and recipe development. A recent addition to their kitchen arsenal was the Heinzelmann CHEF-X, a professional-grade thermal blender designed for the rigorous demands of commercial kitchens.
When asked to trial the CHEF-X by The Chefs’ Forum, Gavin and his Head Chef, Frank Palmer had the excellent idea of carrying out a live comparison with their Thermomix, creating the same three signature recipes in both machines simultaneously.
Speaking of existing equipment used before trialling the CHEF-X Gavin said
“Before the CHEF-X arrived in our kitchen three months ago, we tended to use the Vitaprep for power and the Thermomix for functionality. Now we have both elements at our fingertips in the one piece of equipment.”
Exclusively available in the UK from SOS Catering Equipment, the Heinzelmann CHEF-X has been specifically engineered for professional kitchens, offering features that cater to the needs of chefs. Its robust construction and powerful motor ensure it can withstand the extreme wear and tear of a high-volume restaurant or catering business. The manual control panel allows for easy operation, making a busy service kitchen more efficient and productive. Additionally, the titanium-coated blade provides higher strength and resistance to corrosion, essential for daily, continuous operation.
In addressing the control interface, Chef Gavin said
“For me, its all about the buttons and the knobs, I love the manual controls on the CHEF-X and the plug and play ease of use. The team have nicknamed the CHEF-X ‘The Ferrari’ and this is because of the sheer power. When we compare the yield of both machines, we are producing consistently more with CHEF-X and it also looks very stylish in terms of design, which is great for our open kitchen.”
Talking about cooking processes, Chef Frank added
“We tend to use Vitaprep for power and Thermomix for functionality. The CHEF-X is a combination off all of these tools in the one machine and it enables us to streamline our cooking processes, combining several processes into the one, powerful and highly efficient device.”
In a series of tests, Chef Gavin Edney and his team prepared taramasalata, green oil, and sweetcorn purée using both the CHEF-X and the Thermomix, a popular kitchen appliance known for its multifunctionality. The results were telling: the CHEF-X not only produced smoother and more consistent textures but also did so in less time compared to the Thermomix. This efficiency is crucial in a high-paced kitchen environment where time and consistency are paramount.
The CHEF-X’s versatility extends beyond these recipes. Its ability to handle a wide range of tasks—from chopping and blending to cooking and emulsifying—makes it an invaluable tool for any kitchen team.
The integrated LED light within the transparent cap provides excellent visibility, allowing chefs to monitor the contents of the bowl closely during operation, enhancing precision and control.
Gavin continued
“The LED light is a useful feature on the CHEF-X, especially for monitoring emulsification. Its great to be able to see the shine develop on silky taramasalata, check the texture of sweetcorn puree or assess whether your green oil is dark enough.
“We have many blenders across three kitchens and they are almost always in use, with a queue forming at peak times. The CHEF-X has massively sped-up our processing times.”
Chef Gavin’s observations of the CHEF-X reflects a broader trend in the culinary world, where professional kitchens are increasingly turning to specialised equipment designed to meet their unique demands, especially given the chef shortage and restricted labour as a result – Any piece of equipment that speeds up kitchen processes is welcomed with open arms.
Chef Frank continued,
“The CHEF-X’s superior performance in emulsifying taramasalata, blending our signature green oil using the heat latent heat as it cools, not to mention the easy creation of sweetcorn purée further underscores its potential and versatility to become a useful member of the kitchen team in restaurants aiming for excellence in both efficiency and quality.”
“I also found that when comparing the yield of both machines in making sweetcorn purée, he was consistently producing a greater quantity of product with CHEF-X. In making green oil, both machines produced a good end product, but the CHEF-X achieved the desired consistency in less time than the Thermomix, further demonstrating efficiency.”
As The Headland Hotel continues to delight guests with its seasonal and sustainable menus, the integration of advanced kitchen tools like the Heinzelmann CHEF-X ensures that each dish meets the highest standards of taste, texturisation and presentation. This commitment to innovation and quality solidifies The Headland’s reputation as a leading destination for food, celebrating local suppliers and seasonal produce.
To sum up the live equipment test, Gavin concluded
“Both CHEF-X and Thermomix are fantastic machines. Controlling our costs in 2025 is more prevalent than ever before. The CHEF-X for me has combined two key pieces of equipment into one, thus saving us money on machinery and space. The CHEF-X has the power of the Vitamix with the functionality of the Thermomix. The Chef X seems much more durable and built to cope with the vigorous use in a professional kitchen. I look forward to seeing how the CHEF-X continues to perform.”
For more information on arranging a demonstration of the rather fabulous Heinzelmann CHEF-X in your kitchen, contact sales@soscateringequipment.co.uk or call 020 8531 8543.
To book your stay at Headland hotel, sample Gavin and Franks delicious food and take in the beautiful vista of Fistral Beach in Cornwall visit: www.headlandhotel.co.uk
Photography & film by Carlos Farinha
Chef of the Week: Dipna Anand, Chef Patron at Brilliant Restaurant in London
How long have you worked at your current restaurant?
I have been working at our family restaurant from a young age. My brother and I used to assist mum and tag along to the restaurant with her on the weekends to help out. This was when I was only 6/7 years old, couldn’t really do much but would try and make myself useful and be eager to learn from a young age. I would watch over dad in the kitchen and help mum calculate the bills on the counter.
Officially I started working at the restaurant from the age of 16 on work experience and then continued ever since. It has been an incredible journey that started with learning the ropes from my father and gradually taking on the challenge of blending traditional recipes with modern culinary trends. The restaurant reflects our family’s legacy and my passion for authentic Indian food, and I’m proud to have carried it forward while adding my own creative touch.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking began at a young age, growing up in a family deeply rooted in hospitality and Indian cuisine. My father was a huge inspiration, and I spent many hours watching him create amazing dishes in the kitchen. I formally trained in culinary arts, but a lot of my learning came from hands-on experience in our restaurant kitchen, experimenting with recipes, and traveling to India to better understand the depth of its regional cuisines.
I believe cooking is a combination of art, skill, and emotion, and this passion has driven me ever since. My mum is also a super cook, and I was lucky to learn many home style dishes from her and continue to pick up tips from her event today. I got the best of both worlds, learning restaurant style cooking from dad and home-style dishes from mum.
What do you enjoy most about being a chef?
For me, being a chef is all about connection. Food is universal, it brings people together, tells stories, and creates memories. The most rewarding part is seeing the joy on someone’s face when they take that first bite of a dish I’ve created. I also love the creative process, from conceptualising a dish to perfecting the presentation and flavour. It’s an endless journey of learning and innovation. I also really appreciate the attention and love I get from all my fans and followers who motivate to work even harder and create even more cooking magic.
Name three ingredients you couldn’t cook without.
I absolutely couldn’t cook without my family recipe garam masala, which is my grandfather’s creation, which is the backbone of Indian cooking. I love fresh coriander and its essential in most Punjabi dishes adding a citrus fresh lemony flavour to the food. The third ingredient I couldn’t cook without is a herb called Kasuri Methi which is dried fenugreek leaves added to many Indian curry and snack dishes adding a robust and pungent flavour. These ingredients are staples in my kitchen, and they feature heavily in many of my signature recipes and are also part of my 7 spice masala dabba (box).
Which piece of kitchen equipment couldn’t you live without?
It must be my tandoor oven. It’s the soul of Indian cooking, especially for dishes like naan, tikkas, and kebabs. The tandoor gives food that distinctive smoky flavour and perfect char that’s impossible to replicate. Whether I’m making classic recipes or experimenting with fusion dishes, the tandoor is always at the heart of my cooking process.
What food trends are you spotting at the moment?
Plant-based and vegetarian cooking is having a moment, and I’m thrilled about it. Indian cuisine naturally lends itself to plant-based dishes, with so many spices, lentils, and vegetables at its core. There’s also a renewed focus on sustainability and reducing food waste, which I think is fantastic. Additionally, people are becoming more adventurous with their palates, exploring regional cuisines and street food-inspired dishes from around the world.
What do you think is a common mistake that lets chefs down?
One common mistake is not tasting the food as it’s being prepared. Flavours change and develop throughout the cooking process, and chefs need to constantly adjust seasonings to get it just right. Another issue I see is overcomplicating dishes, sometimes the simplest recipes, when executed well, can be the most impressive. I do believe in fusion cooking but not over-fusion as that causes confusion.
What is your favourite time of year for food, and why?
I love the festive season, particularly around Diwali and Christmas. It’s a time of indulgence, creativity, and warmth. Indian festive dishes are full of vibrant colours, bold flavours, and traditional ingredients that hold so much meaning. I enjoy experimenting with festive menus that combine the nostalgia of classic dishes with a modern twist, making this time of year extra special.
Which of your dishes are you most proud of?
I’m particularly proud of my butter chicken. It’s a classic dish that so many people associate with Indian cuisine, and I’ve worked hard to perfect it over the years (although I do have a few versions, each of which have their own greatness about them). My versions stay true to its roots but incorporates subtle tweaks that make it stand out and easy to cook up. It’s a dish that brings comfort and joy to so many of our diners, which makes it even more special.
How do you come up with new dishes?
New dishes are born out of inspiration. It could be from my travels, seasonal produce, or even conversations with customers. I also spend a lot of time delving into traditional recipes and experimenting with techniques to modernise them while respecting their heritage. The key is to strike a balance between innovation and authenticity, creating dishes that surprise yet feel familiar.
Who was your greatest influence?
My greatest influence has to be my father. He is a true pioneer in Indian cuisine and teaches me the importance of hard work, consistency, and staying true to one’s roots. He instilled in me a deep respect for our culinary traditions, which I carry forward in everything I do. My can-do attitude and approach comes from him.
Tell us three chefs you admire.
I greatly admire Gordon Ramsay for his incredible attention to detail and perfection, Madhur Jaffrey for her role in introducing Indian cuisine to the world, and James Martin for his continued support and encouragement. Each of them has inspired me in different ways.
What is your favourite cookbook?
My favourite cookbook is Tandoor: The Great Indian Barbecue by Ranjit Rai. It’s a brilliant book that explores the art of tandoor cooking in detail, from techniques to recipes. I find it endlessly inspiring, as it celebrates a style of cooking that’s very close to my heart.
Who do you think are the chefs to watch over the next few months?
I think Ravneet Gill is doing amazing things in the dessert world. Anna Sulan Masing is also making waves with her focus on storytelling through food. Both are paving the way for exciting things in the culinary industry.
What’s been your favourite new restaurant opening of the last year?
I’ve been very impressed with Kol in London. They’ve taken Mexican cuisine to a whole new level by showcasing its depth and tradition while adding innovative touches. It’s a masterclass in how to honour a cuisine while making it contemporary.
