Chef of the Week Sponsored by Pure Ionic Water: Lara Norman Chef Patron at Euphoria
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 launched Euphoria 4 years ago. We specialise in immersive multi-sensorial dining experiences and pop ups, while being a bespoke events and catering studio, creating culinary experiences for private clients, brands and international collaborations. Tied to Euphoria’s ecosystem, I recently co-founded Mise en Play, which offers global consultancies for cruise ships, boutique hotels, theme parks, restaurants and retail environments.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from growing up around food and foraging… coming from a Spanish home, meals are sacred! My mum used to put me in the kitchen since I was a toddler, allowing me to get messy playing with ingredients. I’m grateful to have always known that cooking was my medicine. I trained through working in kitchens since I was 14, including my time in Michelin brigades, and developed my style through experimentation, storytelling and working across both fine dining and event spaces.
What do you enjoy most about being a chef?
The ability to create emotion through food. If done right, we can bring dopamine to people and that’s a beautiful thing. I also love building experiences that people genuinely connect with, giving them a little escape from reality and leaving them with something they remember.
Name three ingredients you couldn’t cook without.
Salt, onion, don’t make me choose between olive oil or butter!
Which piece of kitchen equipment couldn’t you live without?
Knives. The most essential tool.
What food trends are you spotting at the moment?
People want more than just dinner now, they want connection and experience. There’s also a real shift towards open fire cooking, sustainability, fermentation and a greater awareness of the importance of the quality of the ingredients and knowing exactly where they come from.
What do you think is a common mistake that lets chefs down?
Personally, the ego, technically, overcomplicating dishes… Technique is important, but flavour and balance should always come first.
What is your favourite time of year for food, and why?
I don’t have a favourite, each season has its own character. I love all seasons because you adapt to the natural rhythm. Each one brings something completely different to work with, that’s what keeps cooking exciting.
Which of your dishes are you most proud of?
Each dish has its own meaning but “Day Dreams” is special to me. It pushes you to reconnect with childhood imagination. Inspired by Banksy’s Girl with the Balloons, it reflects the loss of innocence, hope and freedom in today’s society. In my interpretation, the white rabbit holds the balloons, the dessert is presented as an interactive 3D experience. Guests receive a helium balloon filled with popping candy and strawberry powder that melts back to liquid on the palate. The dessert itself is plated inside a picture frame: rhubarb and strawberry sorbet spheres, strawberry mousse with rhubarb, strawberry and rose compote, vanilla crémeux, amaretto-soaked almond sponge, and almond feuilletine crunch, finished with our yuzu meringue white rabbit. Guests pop the balloon over the “painting,” revealing the final component and completing the dish.
What I love most is the reaction it creates. For a moment, no matter who they are, you see their inner child come alive again. People stop simply observing and become part of the experience.
How do you come up with new dishes?
Usually through a concept, theme, emotion or memory. I often begin with a story or meaning and then build the seasonal flavours, textures and overall presentation around that. It’s all about layering.
Who was your greatest influence?
It’s really a combination of many influences and experiences throughout my career, starting with the mentors and chefs I’ve worked with along the way, as well as the people I’ve met at different stages of my life. Tracing back to some core memories from my childhood, I remember one of my first cookbooks was by Juan Mari Arzak, and I was completely captivated by how creative food could be. On the other hand, the movement led by Ferran Adria and the team at El Bulli redefined what was possible in a kitchen, opening my eyes to what food could truly become… When visiting the UK, I also used to watch Heston Blumenthal TV shows, and I can still remember the sense of awe they sparked in me. That feeling has never really left, and in many ways it continues to inspire how I approach my work today.
Tell us three chefs you admire.
It doesn’t feel right to name just 3, there’s too many! But the closest to my style, I’d say… Heston Blumenthal, Jordi Roca, Dabiz Muñoz
What is your favourite cookbook?
Again, too many to choose from… but I love “The Art of Science of Foodpairing”, it is a must have bible for chefs.
Who do you think are the chefs to watch over the next few months?
In general, I think chefs creating experiences with a strong personal identity, who stay truly authentic and loyal to their vision with sustainability at its core, are the ones really shaping the future of hospitality right now. Also the ones who are adapting to the current financial times we live in.
What’s been your favourite new restaurant opening of the last year?
It launched mid 2024 but a restaurant I really admire is Plates London. I think what Kirk and the team has done for the plant-based world is incredibly exciting and admirable.
Evolv Collection Chefs Shine at Spectacular Birmingham & Midlands Lunch at 24 Stories
Leading chefs, rising student stars and top hospitality suppliers came together for an unforgettable Chefs’ Forum employer showcase celebrating talent, collaboration and the future of the industry.
Yesterday’s Birmingham & Midlands Lunch at 24 Stories was a spectacular celebration of hospitality talent, collaboration and culinary excellence, bringing together leading chefs from the Evolv Collection (formerly D&D London) alongside students, suppliers and industry professionals for an afternoon of all things culinary.
The Chefs’ Forum would like to express its sincere thanks to all the sponsors and partners who made the event possible, including the brilliant chefs from three properties in the Evolv Collection, South & City College Birmingham, MDCV UK for the expertly paired wines from Silverhand Estate and Château de Berne, Chef Works, Frites Atelier, Dole Foodservice, Wright Brothers, MCS Technical Products, Pure Ionic Water, Purbeck Ice Cream, and Aussie Beef & Lamb for their continued support for chef development and hospitality education.
Ellie Delaney, Account Manager at MDCV UK said
“We are incredibly proud to support The Chefs’ Forum and this event that championed hospitality education and talent development. The atmosphere at 24 Stories was superb and it was wonderful to see chefs, students and suppliers all coming together to celebrate excellence in hospitality.”
Clinton Da Sousa of Chef Works UK added
“The level of professionalism and passion from both the chefs and students was truly impressive, it was great to supply chef jackets to all the chefs. Supporting The Chefs’ Forum and Chefs’ Forum Academy and seeing young people engage so enthusiastically with the industry is incredibly rewarding. It was also really interesting to talk to other brands who were there, who we plan to support with branded chef wear – A speciality for us!”
Guests were treated to an exceptional menu that showcased the creativity and technical skill of the Evolv Collection chefs. The lunch opened with a beautifully executed starter from Dan Scott, Executive Chef at 20 Stories (Manchester), featuring English asparagus, whipped goat’s cheese, oxalis, elderflower and Parmesan, paired with Château de Berne Blanc 2024.
The fish course was prepared by Liam Price, Group Operations Chef for the Evolv Collection, who served Brixham ray wing with heritage tomato vierge, mussels and nduja arrabbiata, paired with La Grande Cuvée Rosé 2024 from Château de Berne.
Liam Price, Group Operations Chef, Evolv Collection said
“The collaboration between the chefs, students and suppliers was outstanding. The standard of the food, service and professionalism on display was exceptional, and it was brilliant to see the student’s gaining confidence and experience throughout the day. It was also a pleasure to work with Ray Wing, sponsored by Wright Brothers.”
For the main course, Lukasz Lutostanski, Head Chef at 24 Stories (Birmingham), delivered an outstanding pan-fried Aussie fillet steak with stuffed bolognese morel, filo tartare tartlet, wild garlic aioli, summer truffle and Madeira jus, served alongside disrupter premium fries’ brand, Frites Atelier fries and paired with La Grande Cuvée Rouge 2021.
Lukasz Lutostanski, Head Chef, 24 Stories said
“It was a real privilege to host such an incredible group of chefs, students and industry partners at 24 Stories. The energy in the kitchen and dining room throughout the day was fantastic. Events like this are so important because they inspire the next generation and show students what great hospitality looks like in a live environment.”
Following a refreshing Purbeck Ice Cream blood orange sorbet palate cleanser, guests enjoyed a decadent dessert from Farid Saidoun, Head Pastry Chef at 14 Stories (London). His chocolate flourless double chocolate layered cake with mascarpone chantilly and Purbeck salted caramel ice cream provided the perfect finale to the lunch, accompanied by Silver Reign Rosé NV from Silverhand Estate.
A highlight of the day was the contribution of students from South & City College Birmingham, who worked seamlessly alongside the professional brigade and front-of-house teams throughout the service. Special congratulations go to Jess Andrews, named Front of House Star of the Day, and to Tedi Zima, who received the Back of House Star of the Day award. Both students were presented with a copy of The Chefs’ Knowledge, published by The Chefs’ Forum, in recognition of their outstanding professionalism, passion and commitment.
Tedi, Back of House Star of the Day and Student at South & City College Birmingham said
“I absolutely love being part of The Chefs’ Forum Academy because every event, trip and industry visit gives us new experiences and opportunities to learn from amazing chefs. Working alongside the Evolv Collection team at 24 Stories was incredible and winning Back of House Star of the Day and the book from The Chefs’ Forum made it even more special.”
Employer showcase events such as this continue to prove hugely popular, bringing together the UK’s leading hospitality groups with aspiring young chefs and hospitality professionals. These events offer invaluable industry insight, hands-on experience and mentoring opportunities, helping to inspire and nurture the hospitality industry’s future talent pipeline.
Sapphire Miles, Business Development and Sales Manager at Pure Ionic Water concluded
“Employer showcase events like this are invaluable for the industry. They create meaningful connections between education and hospitality businesses while giving students a real insight into professional kitchens and service environments. It was a fantastic day from start to finish.”
The Chefs’ Forum would like to thank every chef, student, sponsor and guest who contributed to such a memorable and successful lunch and looks forward to continuing to support collaboration between industry and education across the UK.
Film & photography by Carlos Farinha @carlosclickuk
Bakers’ Day Showcases French Baking Excellence
Last Monday saw the magnificent Résidence de France in Kensington Palace Gardens open its doors to the inaugural Bakers’ Day, which was a truly exceptional celebration of artisan baking, French heritage, innovation and collaboration within the bakery sector.
Bringing together leading French bakery suppliers, artisan millers, ingredient specialists, bakers, chefs and hospitality professionals, the event delivered an inspiring programme of seminars, tastings, networking and exhibitor showcases in one of London’s most prestigious diplomatic venues.
An afternoon of insightful discussions ensued, including a fascinating seminar led by Arnaud Sorin of Foricher Mills on the impact of UNESCO heritage status on the “Baguette de tradition” three years on. This was followed by an engaging panel discussion on the benefits of growing and baking with heritage wheat, featuring nutrition expert Dr Fanny Leenhardt and heritage wheat specialist Andrew Forbes.
The exhibition space throughout the afternoon showcased an outstanding collection of French bakery and pastry suppliers, including Foricher, Grands Moulins de Paris, Isigny Sainte-Mère, Le Gall, PCB Création, Ponthier, Andros Chef, Maison Corsiglia, Moulin Hoche, Minoterie Girardeau, Actibio and many more, all presenting premium ingredients, artisanal equipment and innovative bakery solutions to UK hospitality professionals.
The Chefs’ Forum team were delighted to attend the inaugural Bakers’ Day alongside a number of valued clients from the bakery sector. The event provided a wonderful opportunity to meet exhibitors, strengthen industry relationships and experience first-hand the incredible quality and innovation currently shaping the French bakery and pastry world.
Chef Gilles, Head Chef of the Résidence de France, said:
“It was a pleasure to welcome so many passionate bakers, millers, farmers and hospitality professionals to the Résidence for the inaugural Bakers’ Day. The event celebrated not only the exchange between French and British baking heritage, but also the importance of innovation, craftsmanship and collaboration across our industry.”
Marika Miyazawa, Director at Style Bread commented:
“The enthusiasm and engagement throughout the seminars were fantastic to see – They were expertly presented and so interesting to learn about French authentic baking traditions, quality flour and artisanal production methods. It was a fantastic opportunity for Style Bread to enjoy incredible French Bread and connect with talented bakers, pastry chefs and buyers.”
Gary Richards, Sales Director at Waring UK added:
“It was incredibly encouraging to see so many chefs, bakers and suppliers discussing heritage grains and sustainability. It is clear that Bakers’ Day is essential for sharing knowledge and inspiring the next generation of bakers. It was an honour to be amongst so much bakery and pastry talent in one room, and what an opulent one at that – A truly splendid experience.”
The evening concluded with speeches from representatives of Business France and the French Ambassador to the UK, followed by an outstanding networking reception and buffet prepared by Chef Gilles and his talented brigade at the Résidence.
The food throughout the day was exceptionally impressive, showcasing the very best of refined French hospitality and culinary excellence.
Catherine Farinha from The Chefs’ Forum said:
“We were delighted to attend Bakers’ Day and experience such a special event in a stunning setting. It was wonderful to connect with so many innovative suppliers and passionate professionals from across the bakery sector. Huge thanks to Business France for organising such a superb showcase, and to Chef Gilles and his team for their incredible hospitality throughout the day.”
Creating Kinder Kitchens: New Chef Toolkit Simplifies Crustacean Welfare
Crustacean Compassion has launched a free Kinder Kitchens resource pack and downloadable wall chart designed specifically for professional kitchens, giving chefs practical tools to improve crustacean welfare and stay ahead of evolving standards.
This new release forms part of the animal welfare organisation’s Kinder Kitchens campaign, which is helping chefs, restaurants and hospitality businesses take practical steps towards higher welfare standards for decapod crustaceans, including lobsters, crabs and prawns.
As the hospitality industry continues to evolve, welfare standards are becoming an increasingly important part of professional kitchen culture. From sustainable sourcing to ethical procurement, chefs are being called upon to lead meaningful change across every aspect of food preparation and crustacean welfare is now firmly part of that conversation.
With the UK government now recognising that boiling crustaceans alive is “not an acceptable killing method” and with updated dispatch guidance expected in 2026, kitchens across the country are preparing for change. Forward-thinking chefs are already reviewing their practices and exploring humane alternatives that align with modern welfare expectations and evolving consumer awareness.
The resource report provides clear, step-by-step guidance on best practice for handling, storage, stunning and humane dispatch methods for crustaceans. Importantly, it has been developed to support chefs in implementing change with confidence, practicality, and professionalism. The wall chart is designed to make implementation simple and accessible for busy kitchen teams. It can be displayed in prep areas, kitchens or staff spaces as a clear, at-a-glance welfare guide and a visible commitment to higher culinary standards.
Dr Ben Sturgeon, CEO of Crustacean Compassion, said:
“Chefs are at the heart of driving higher welfare standards in our food system. With the right tools and guidance, kitchens can make meaningful changes that are both practical and professional. The Kinder Kitchens resources are designed to support that transition, helping chefs stay ahead of change while strengthening trust with their customers.”
Chefs and hospitality businesses are encouraged to download the free Kinder Kitchens resource pack and wall chart today and take the next step towards creating kinder kitchens and raising welfare standards across the industry.
DOWNLOAD YOUR FREE KINDER KITCHENS WALL CHART HERE
For many chefs, the campaign offers an opportunity to future-proof operations ahead of forthcoming legal guidance while demonstrating leadership in an area that is rapidly attracting industry attention.
Whether you are running a fine-dining restaurant, hotel kitchen, gastropub, crab shack or culinary college, the toolkit provides a practical starting point for immediately improving welfare standards.
As regulations and expectations continue to evolve, kitchens that act early will be best placed to adapt smoothly and with confidence. The campaign offers chefs an opportunity to demonstrate leadership, professionalism and compassion while helping to shape the future of responsible seafood preparation.
The message is clear: Kinder Kitchens begin with chefs.
Now is the time to get ahead of change, educate your brigade and lead the shift towards humane seafood preparation.
Download the free Kinder Kitchens resource pack and wall chart today and join the Crustacean Industry Welfare Hub for exclusive resources, guidance, and updates.
Chef of the Week Sponsored by Pure Ionic Water: Rohit Shenoy, Executive Chef, St Martins Lane
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?
5 years.
Where did your passion for cooking come from and where did you learn your skills?
My passion came from watching my mother cook. I trained at The Institute of Hotel Management Mumbai and myskills were developed over years working with some great chefs.
What do you enjoy most about being a chef?
The creativity and the scope of doing something different and new every day. Taking simple ingredient and turning it into memorable is satisfying.
Name three ingredients you couldn’t cook without.
Patience, passion and love.
Which piece of kitchen equipment couldn’t you live without?
After my knife it would be my Thermomix.
What food trends are you spotting at the moment?
Veganism – quite a few people are leaning towards plant based and low or no alcohol; guests are steering away from alcohol.
What do you think is a common mistake that lets chefs down?
Not taking constructive feedback and not been consistent.
What is your favourite time of year for food, and why?
I love the summer… the king of fruit is in season – mango. Overall, there is so much variety in ingredients.
Which of your dishes are you most proud of?
I am proud of everything I have done so far… good or bad.
How do you come up with new dishes?
A season, an ingredient, a memory and a texture.
I look at what’s at peak, what do the guests like, colour and texture balance and of course, how fast can I deliver this during service?
Who was your greatest influence?
Barry Tonks.
Tell us three chefs you admire.
Raymond Blanc, Marco Pierre White, and Rahul Akerkar.
What is your favourite cookbook?
The Science of Cooking.
Who do you think are the chefs to watch over the next few months?
Tom Earnshaw and Josh Hughes.
Michael Caines Academy Claims Top Honours at National Pastry Final
The sixth annual Chefs’ Forum Student Pastry Chef of the Year competition showcased the very best emerging pastry talent from colleges across the UK, with an exceptionally high standard that left judges incredibly impressed by the creativity, technical precision and flavour combinations presented throughout the final.
Hosted at West London College in London, the prestigious final brought together eight outstanding finalists who competed for the coveted title by producing innovative chocolate bars alongside refined choux pastry creations.
After an intense day of judging, Amelia Wood from Michael Caines Academy at Exeter College was crowned Student Pastry Chef of the Year 2026 with her stunning and exquisite creations: Chilli and Dark Chocolate, Mango Ganache, Lime Gel Chocolate Snack Bars alongside White Chocolate and Passion Fruit Choux Buns, Mini Pistachio Choux Buns, and Frosted Pistachios.
The judges praised Amelia’s balance of flavour, technical execution and elegant presentation, highlighting the competition as one of the most important platforms in the UK for nurturing future pastry talent.
Bake Off: The Professionals Judge Benoit Blin said:
“This competition has become one of the most exciting showcases of young pastry talent in the country. Every year the standard rises, and this year was no exception. The creativity and technical ability these students demonstrated were extraordinary.”
Head Judge and President of the UK Pastry Team, Martin Chiffers, commented:
“Congratulations to all the students who entered this year’s competition, and especially the 8 finalists. The standard, creativity, and effort throughout was wonderful to see. This year’s tasks challenged the students to create a contemporary plated dessert with choux pastry as the hero element, alongside a moulded chocolate bar featuring different textures and flavours. Both tasks required creativity, precision, organisation, and strong technical understanding. What I always enjoy most with competitions like this is seeing young chefs push themselves, grow in confidence, and learn from the experience. It’s not just about winning, it’s about taking part, meeting people within the industry, learning along the way, and challenging yourself to improve.
To next year’s candidates; don’t be afraid to enter! These opportunities can open doors, build confidence, and help shape your future within our industry. Thank you to my fellow judges, The Chefs’ Forum, sponsors, colleges, and lecturers for all the hard work and support behind the scenes in making the competition possible.”
Joint Head Judge and International Pastry Judge, Franciane Tartari added:
“The future of pastry is built on education, mentorship and meaningful opportunities such as this. Competitions play a fundamental role in shaping the next generation of pastry professionals, creating an environment in which young chefs are challenged to develop not only technical excellence but also discipline, resilience, creativity and precision under pressure. Supporting emerging talent is not optional for our industry; it is essential. The finalists demonstrated genuine passion, remarkable innovation and an impressive level of commitment throughout the competition, reflecting a very promising future for pastry.”
Speaking after her win, Amelia Wood said: “I was genuinely so surprised to win today. The standard was incredibly high, and every finalist produced amazing work. Preparing for the final was definitely challenging, as I was also balancing my final assessments at college, so there were many late nights practising and refining my dishes. I’m absolutely delighted to have won, and congratulations to everyone who made the final today, because the talent on display was outstanding.”
Second place was Aliyah Brown, also from Exeter College and third place was Abigail Caffrey from Halesowen College. Also competing in this year’s final were Katie Burke and Summer Denning from Exeter College, Amy Clarke from Loughborough College, Kayla Thomas from Coleg Cymoedd and Mya Simmons from Capital City College.
A special highlight of the awards ceremony was the presentation of the beautiful hand-painted trophy plate to the winner, Amelia Wood, produced by Villeroy & Boch, which provided a fitting tribute to the artistry and craftsmanship celebrated throughout the competition.
A delicious BBQ lunch was prepared and served by the lecturers and Chefs’ Forum Academy students at West London College, who hosted this prestigious event for the sixth year running, special thanks to Delos Prawns, Ritter Fresh, First Choice Produce and Big K Charcoal for sponsoring this wonderful spread and Silverhand Estate providing a delicious Silver Reign Rosé as a welcome drink.
Organisers also extended huge thanks to all sponsors and partners whose support made the competition possible, including Pure Ionic Water, MDCV UK, Waring Commercial, Pastry Gelato Equipment, Kentaur UK, Victorinox, First Choice Produce, MCS Technical Products, Ritter Courivaud, Allens Catering Equipment and Style Bread.
The Chefs’ Forum would also like to thank Pure Ionic Water for keeping both judges and finalists hydrated and focused throughout the day, proving that Pure Ionic Water supports performance from elite sport right through to elite pastry chefs.
The Student Pastry Chef of the Year competition continues to cement its reputation as one of the UK’s leading platforms for identifying and supporting the next generation of pastry professionals.
For more information on Student Pastry Chef of the Year 2027 CLICK HERE
Chef of the Week Sponsored by Pure Ionic Water: Dominic Teague, Executive Chef, Waldorf Astoria London – Admiralty Arch
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 joined Waldorf Astoria London – Admiralty Arch in January this year, ahead of its opening later in the year.
Where did your passion for cooking come from and where did you learn your skills?
My interest developed from a young age, with a family allotment where we grew strawberries, rhubarb, potatoes and carrots, as well as keeping a beehive, which gave me an appreciation for fresh produce and home cooking. We would often use fallen apples to make apple crumble on Sundays. My father was also a publican, so hospitality was always part of the family.
What do you enjoy most about being a chef?
I enjoy the variety; no two days are the same. Working with great people and high-quality produce, being creative, and the opportunities the industry offers, including travel.
Name three ingredients you couldn’t cook without.
Shallots, salt, and lemons.
Which piece of kitchen equipment couldn’t you live without?
A decent blender, it’s a crucial tool for so many soups, sauces and purées.
What food trends are you spotting at the moment?
Fermentation continues to grow in popularity, along with international influences, particularly techniques and specialist ingredients combined with local produce. There is also a shift towards simpler menus, with a stronger focus on well cooked, high quality, sustainably sourced, seasonal produce.
What do you think is a common mistake that lets chefs down?
A common mistake is not tasting their own food. There can also be a lack of patience in learning the craft, it takes time to properly develop, refine and progress.
What is your favourite time of year for food, and why?
Spring, there’s an abundance of quality produce, and it brings a sense of freshness after winter.
Which of your dishes are you most proud of?
An apricot brûlée I developed in my last position was inspired by my mother, who made a simple version for family occasions when I was a child. I recreated the dish to be gluten and dairy free, which was a challenge in itself, but it brought a strong sense of nostalgia and I was pleased to share it with others.
I also enjoy working with seafood and foraged ingredients, which led to a dish of Orkney scallop, heritage carrot, sea purslane and crispy chicken skin, showcasing the best of British produce.
How do you come up with new dishes?
Primarily driven by quality, seasonal produce, and I also take inspiration from dining out and exploring new places and dishes, with ideas developing through my own experience.
Who was your greatest influence?
I have been fortunate to work with many great chefs, but early in my career, Paul Gayler had a particularly strong influence during my time at The Lanesborough.
Tell us three chefs you admire.
Too many to limit to just three, so I will break it down into three parts.
The Roux brothers have to come first for their profound impact on the UK culinary scene. Their influence shaped an entire generation of chefs and elevated standards across the industry.
During my own career, I have been most influenced by chefs I worked closely with: Paul Gayler, the Galvin brothers, and Jonathan Wright. I also worked alongside Stuart Ralston, and it has been incredibly rewarding to see his journey from our early days together to earning a Michelin star and building a successful restaurant group.
Looking ahead, I am especially excited to collaborate with globally renowned chefs Daniel Boulud and Clare Smyth MBE, who are our chef partners at Waldorf Astoria London – Admiralty Arch.
What is your favourite cookbook?
White Heat by Marco Pierre White, it was game changing for my generation in how we viewed being a chef and food. Also, French Provincial Cooking by Elizabeth David, which I read while backpacking around South East Asia after leaving college.
Who do you think are the chefs to watch over the next few months?
Harrison Brockington, who recently won the Roux Scholarship. It is always so exciting to see new young talent shining through in the industry.
What’s been your favourite new restaurant opening of the last year?
I really enjoyed a visit to Cornucopia by Clare Smyth, which opened towards the end of 2025 and has since earned a Michelin star. It’s a neighbourhood restaurant serving elevated British food that also feels quite playful – we had a great time.
www.hilton.com/en/brands/waldorf-astoria/
Sexy Aussie Beef & Lamb – The Northern Edition
Following the success of the inaugural London masterclass at Sexy Fish Mayfair, the second event in the series brought a vibrant taste of Australia to the North of the UK, as leading chefs gathered at Sexy Fish Manchester for an immersive Aussie Beef & Lamb experience.
The event built on the momentum established at the earlier London showcase, which had introduced chefs to the exceptional quality, provenance and versatility of Australian beef and lamb. That first instalment set the tone for a wider programme designed to connect UK chefs more closely with Australian producers, and to demonstrate how premium red meat from Australia can play a central role in modern, high-performing menus.
Hosted in the striking surroundings of Sexy Fish Manchester, the Northern edition welcomed a carefully selected group of chefs from across the region, all eager to deepen their understanding of Australian beef and lamb. The session combined technical insight with practical application, offering attendees the opportunity to explore innovative butchery techniques, learn how to maximise yield from high-value cuts, and consider creative new menu applications.
Throughout the masterclass, the emphasis remained firmly on consistency, sustainability and eating quality, three pillars underpinning the global reputation of Australian red meat. Chefs were guided through the unique characteristics of different cuts, with a focus on how factors such as breed, feed and environment contribute to flavour, texture and performance in the kitchen. This level of detail provided valuable context for menu development, enabling chefs to make more informed purchasing decisions and enhancing the overall dining experience for their customers.
This Aussie butchery element ensured the masterclass delivered tangible value, equipping chefs with techniques and waste reduction techniques that they could immediately apply in their own operations.
UK & EU Country Manager, Richard Sanders demonstrated some excellent Aussie cuts Black Angus
D – Cut Rump
- Picanha
- Rump fillet
- Rump heart
- Pillow steak
Short Loin
- The differences between Porterhouse & T Bone steak
- Tenderloin steaks
- Sirloin
- Wing rib
“This event was a tremendous success from start to finish. Chef Mattia Ricci’s Japanese-inspired menu was exceptional, the atmosphere was fantastic, and it was brilliant to see so many chefs from across the North come together to enjoy such an outstanding culinary experience. The quality of the food, service, and overall execution exceeded expectations and made the day truly memorable.”
Chef Mattia Ricci designed a stunning Japanese-inspired menu featuring beef skewers with ancho chilli glaze, lamb tacos with oriental dressing, and Wagyu burgers with true mayo as canapés, followed by a starter of lamb rump with red kosho and herbs; main courses of lamb rack with gochujang, goma and cucumber, Wagyu short ribs with ras el hanout and pickled apple salad, and Black Angus striploin with steak miso sauce and purple potato crisps; finishing with coffee and Sexy Fish treats for dessert.
The event also fostered a strong sense of community and knowledge exchange. Bringing together chefs from a variety of sectors, including fine dining, hospitality, and education, created a dynamic environment for sharing ideas and broadening perspectives. Conversations extended beyond the demonstrations, covering menu trends, pricing, customer expectations, and the evolving role of premium proteins in a competitive market.
As part of the wider Aussie Meat Academy initiative, the Manchester masterclass reinforced a long-term commitment to chef education and engagement across the UK. By delivering a series of regional events, the programme aimed to ensure that chefs nationwide had access to the same high level of expertise and inspiration, regardless of location.
This strategic approach not only strengthens relationships within the industry but also helps position Australian beef and lamb as a trusted and versatile choice for chefs seeking both quality and reliability and an affordable price point in the current volatile market,
For the chefs who attended, the experience went beyond a traditional masterclass. It fostered a deeper appreciation of the craftsmanship behind Australian beef and lamb, from paddock to plate, and highlighted the role these products can play in driving culinary creativity and commercial success. The Northern event built on the foundations laid in London, marking another important step in bringing the story of Australian beef and lamb to life for UK chefs.
Hospitality and catering students from Hugh Baird College gained some valuable industry experience working front and back of house with the star’s of the day Blessing and Casey winning a lunch at Sexy Fish Manchester.
With momentum and market share continuing to grow, the series demonstrated that targeted, experience-led engagement can inspire chefs, elevate menus, and ultimately strengthen the connection between Aussie producers and professional kitchens across the UK.
Film & photography by Carlos Farinha @carlosclickuk
Australian Seafood Showcase Brings Premium Ocean Delicacies to London
London, UK – 28 April 2026 – Some of Australia’s most exceptional and premium seafood took centre stage in London this April at the Australian Seafood Showcase, an exclusive industry event celebrating the diversity, quality and unique provenance of Australia’s waters.
Taking place at Wright Brothers, Battersea Power Station, the event introduced UK chefs, buyers and media to a curated selection of high-end Australian seafood products that are available for import to the UK. The showcase highlights species that cannot be produced locally in the UK due to climate and environmental differences, offering guests a rare opportunity to experience distinctive flavours from Australia’s pristine marine environment.
Guests were welcomed with sparkling Australian wines and canapés before sitting down to a seafood-led menu that demonstrates the versatility and premium quality of these products.
Chef Luciana Berry, semi-finalist on MasterChef: The Professionals and winner of Top Chef Brasil 2020, introduced each course and discussed the featured seafood suppliers throughout the afternoon.
Originally from Salvador in Brazil, Luciana is known for her ability to transform high-quality ingredients into refined, globally inspired dishes, making her an ideal guide for guests discovering Australia’s exceptional seafood.
Showcasing Australia’s Premium Seafood
The menu was designed to highlight the flavour profiles and textures of several distinctive species harvested from Australia’s nutrient-rich waters.
Highlights include:
- Western Rock Lobster roll with lemon mayo, produced by Brolos, prized for its sweet, rich flesh and crisp yet tender texture.
- Fremantle Octopus salad with capers, tomato and almonds. Known for its delicate sweetness and tender consistency, influenced by its natural diet of lobster and abalone.
- Glacier 51 Toothfish with Yumbah Aquaculture grilled abalone, soy, ginger and lime dressing. Produced from Austral Fisheries, a premium fish with a buttery mouthfeel and broad flakes, often compared to wagyu for its richness and versatility.
- Southern Rock Lobster and Spencer Gulf King Prawns grilled with garlic butter, harvested from the cold, pristine waters of Australia’s Southern Ocean.
Each course was paired with Australian wines from leading producers across Victoria, Western Australia and South Australia. All of the products showcased are available in the UK either in retailers such as Selfridges, Harrods, Ocado, Fish Society and Wholefoods or through innovative restaurant menus such as Nobu, Sexy Fish and Rockpool.
Strengthening UK–Australia Seafood Trade
The showcase comes three years after the Australia-United Kingdom Free Trade Agreement (A-UK FTA) came into effect and forms part of ongoing efforts to increase awareness and availability of premium Australian seafood in the UK market.
“This event was about showcasing the extraordinary diversity and quality of seafood that Australia can offer the UK,” said Tanya Koicheva from Austrade.
“Three years into the Australia-United Kingdom Free Trade Agreement (A-UK FTA) came we’re seeing growing interest in premium, sustainably sourced products. Our goal is to introduce UK buyers, chefs and industry leaders to species that offer something truly unique and to help expand the diversity of Australian seafood imports into the UK.”
By bringing together producers, suppliers and culinary professionals, the Australian Seafood Showcase aims to strengthen trade connections and inspire new menu possibilities using some of Australia’s most distinctive seafood.
Chef of the Week Sponsored by Pure Ionic Water: David Mac Donald, Head Chef at Egerton House Hotel
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
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How long have you worked at your current restaurant?
I’ve been at my current restaurant for just over three years. It’s been long enough to really shape the menu and build a strong kitchen culture.
Where did your passion for cooking come from and where did you learn your skills?
My passion started at home – observing family cooking and realizing how food brings people together. I trained professionally in culinary school and then really sharpened my skills working in fast-paced restaurant kitchens.
What do you enjoy most about being a chef?
The creativity. Being able to take simple ingredients and turn them into something memorable for someone is incredibly rewarding.
Name three ingredients you couldn’t cook without.
Salt, olive oil, and garlic. They’re the foundation of so many great dishes.
Which piece of kitchen equipment couldn’t you live without?
A sharp chef’s knife. It’s the most essential tool. Everything starts with good prep.
What food trends are you spotting at the moment?
There’s a big focus on sustainability, zero-waste cooking, and elevated comfort food. Also, more plant-forward menus without sacrificing flavour.
What do you think is a common mistake that lets chefs down?
Overcomplicating dishes. Sometimes less is more. Great cooking is about balance and letting ingredients shine.
What is your favourite time of year for food, and why?
Autumn. The produce is incredible – root vegetables, game, mushrooms. The flavours are rich and comforting.
Which of your dishes are you most proud of?
A slow-cooked short rib with seasonal vegetables and a deep red wine jus. It’s simple but executed perfectly.
How do you come up with new dishes?
I start with seasonal ingredients, then build around flavours and textures. Inspiration can come from travel, memories, or even a single ingredient.
Who was your greatest influence?
One of my early head chefs – he taught me discipline, consistency, and respect for ingredients.
Tell us three chefs you admire.
Massimo Bottura, Clare Smyth, and Anthony Bourdain.
What is your favourite cookbook?
“On Food and Cooking” by Harold McGee. It’s as much about understanding food as it is about recipes.
Who do you think are the chefs to watch over the next few months?
Gaston Savina.
What’s been your favourite new restaurant opening of the last year?
I’ve loved seeing smaller, independent restaurants opening with strong identities and seasonal menus it’s where the most exciting food is happening. Love Lita Marylebone.
