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
For more information about Pure Ionic Water CLICK HERE
How long have you worked at your current restaurant?
I’ve been at my current restaurant for 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.
Next Generation of Chefs Inspired by Wild Alaska Seafood at Birmingham Hospitality Taster Day
The UK’s next generation of culinary talent was given a powerful introduction to sustainable seafood this month, as a vibrant Hospitality Industry Taster Day in Birmingham showcased the versatility of Wild Alaska Seafood through hands-on learning, live demonstrations and creative performance.
Hosted at South & City College Birmingham in partnership with the Alaska Seafood Marketing Institute and The Chefs’ Forum Academy, the event built on the success of a recent London activation, continuing a national initiative to inspire young people to pursue careers in hospitality while deepening their understanding of responsibly sourced seafood and to cook with and try new fish species.
Welcoming up to 100 students, the immersive event combined chef-led demonstrations with interactive tasting opportunities, offering a practical and engaging insight into professional kitchens. Central to the day was a series of dynamic cookery demonstrations, where leading chefs from diverse industry sectors transformed wild Alaska pollock, yellowfin sole and wild pink salmon into contemporary dishes and refined canapés designed to appeal to modern menus.
Ellie Taylor, UK Manager at Wild Alaska Seafood said
“Seafood consumption in the UK has fallen by around 25% over the past decade, and the picture among young people is even more concerning. Some estimates suggest that only 5% of UK children meet the recommended intake, with teenagers consistently among the lowest-consuming groups.
Research points to a mix of barriers: many young people say they don’t like the smell or perceived taste, fish doesn’t feel ‘cool’, it’s often not part of the family diet, cost can be a concern, and there’s a lack of confidence around how to cook or prepare it.
Today, we’re tackling those challenges head-on. We’re bringing together 100 teenagers for a hands-on Alaska seafood immersion – designed to change perceptions, build skills, and show just how accessible, versatile and enjoyable seafood can be.”
Jomon Kuriakose, Chef Patron of The Tiffin Box, opened proceedings with a vibrant Alaska pink salmon demonstration, showcasing how the fish can be elevated into dill and lime Alaska Salmon Tikka canapés. Drawing on his signature style, he introduced students to spiced salmon preparations, delivering bite-sized delights that balanced heat, acidity and freshness, ideal for both street food concepts and premium canapé service – his demo dish was grilled Alaska salmon with Kerala fish moilee sauce.
Following this, MasterChef: The Professionals finalist Exose Grant presented a technical and highly accessible demonstration of wild Alaska pollock croquette with coriander aioli and micro coriander. Often overlooked, this sustainable pollock was reimagined as crisp, golden canapés demonstrating its adaptability for everything from casual dining to large-scale catering. Students were able to sample the finished dishes, gaining a clear understanding of both texture and flavour profile. Exose’s demo dish was a fabulous ‘Filet of Fish’ wild Alaska Pollock Taco.
Exose Grant, MasterChef: The Professionals Finalist said
“The quality of Wild Alaska pollock is exceptional; it’s clean, versatile and holds flavour beautifully, which makes it perfect for dishes like the tacos we created today. What really stood out for me was how engaged the students were. Getting them involved hands-on, building the tacos, working with the fish, understanding the textures, that’s when it really clicks. You could see their confidence grow in real time, and that’s what this is all about: Showing them that great ingredients and simple techniques can deliver something genuinely exciting.”
Chris Alexander, Executive Chef at Restaurant Associates, then delivered a refined cookery session focused on Alaska Yellowfin sole. His canape of Alaska Yellowfin Sole Croustade went down a storm with the young guests, and his demonstration of Alaska Yellowfin Sole Grenbloise highlighted precision and classical technique, transforming the delicate fish into an elegant fine dining restaurant-quality plate. The resulting dishes illustrated how premium wild-caught seafood can be positioned within fine dining and contract catering environments.
Throughout the day, canapés prepared by the chefs and Professional Cookery students from South & City College Birmingham, including salmon, pollock and yellowfin sole-based creations, were served to our young guests, reinforcing the educational experience through direct tasting. This combination of demonstration and immediate consumption proved particularly effective, allowing students to connect technique with taste and created an immersive dining experience, while learning about seafood from Alaska and the people and producers behind the brand.
However, the Birmingham event extended well beyond traditional culinary formats. In a distinctive move that reflects The Chefs’ Forum’s evolving engagement strategy, the cookery programme was set to a backdrop of custom-written, live rap music performed by LowKeyLimit, accompanied by a duo of breakdancers. This fusion of food and urban performance created a high-energy, multi-sensory environment that resonated strongly with the young audience.
Interactive elements, including a student cupcake decorating competition and opportunities to engage directly with chefs, ensured that attendees were active participants rather than passive observers. The emphasis on involvement was clear: by tasting chef-prepared canapés, asking questions and taking part in activities, students developed both confidence and curiosity.
Ilona Tomza, NACC Care Home Chef of the Year 2025 said
“For me, it’s about showing how accessible great food can be, even in environments like healthcare where nutrition and consistency are key. Using high-quality ingredients like wild Alaska Seafood allows us to create dishes that are not only sustainable, but also full of flavour and visually appealing. Seeing students get hands-on, taste the food and realise they can achieve these results themselves is incredibly rewarding, it’s how we inspire the next generation to think differently about cooking and where a career in hospitality can take them.”
Importantly, the focus on wild Alaska Seafood aligned with growing industry demand for sustainable, traceable and fairly priced ingredients within education catering. By introducing students to species such as pollock, yellowfin sole and pink salmon, alongside practical applications, the event addressed both skills development and future menu innovation.
As the hospitality sector continues to rebuild and evolve, events like this play a critical role in strengthening the talent pipeline. By connecting education, industry and global suppliers, The Chefs’ Forum and its partners are helping to equip the next generation with the knowledge, inspiration and practical skills needed to succeed.
With strong momentum from both London and Birmingham, the programme is set to expand further, bringing the story of wild Alaska Seafood, and the opportunities within hospitality, to young people and catering colleges across the UK.
Photography & film by Carlos Farinha @carlosclickuk
Chef of the Week Sponsored by Pure Ionic Water: Ross Pike, Director of Food at Mission Mars
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 have been at Mission Mars for 18 months.
Where did your passion for cooking come from and where did you learn your skills?
I started washing up in a pub many moons ago. They would break down whole fish and butcher all the primals on site, it was a great learning experience and got me hooked.
What do you enjoy most about being a chef?
Taking simple ingredients and making them sing.
Name three ingredients you couldn’t cook without.
- Spanish Flor de Sal
- Sherry Vinegar
- Butter
Which piece of kitchen equipment couldn’t you live without?
Thermomix.
What food trends are you spotting at the moment?
Simple, done with elegance.
What do you think is a common mistake that lets chefs down?
Overcomplicating things. I did when I was young and trying to impress. Relax, buy good ingredients, and treat them with respect.
What is your favourite time of year for food, and why?
Spring – getting ready for the British produce to kick in.
Which of your dishes are you most proud of?
Sherry Vinegar Pork Belly, which we did at the British Larder.
How do you come up with new dishes?
Eat out a lot, socials, and see what suppliers have in season.
Who was your greatest influence?
Sugar Club and Marco Pierre White.
Tell us three chefs you admire.
Pierre Koffmann, Marco Pierre White, and Ferran Adrià.
What is your favourite cookbook?
British Larder.
Who do you think are the chefs to watch over the next few months?
When things get tough with the economy, the chefs to look out for are the ones that make great things out of cheaper unused cuts; they are challenged to make the products amazing.
What’s been your favourite new restaurant opening of the last year?
Row 7.
Chef of the Week Sponsored by Pure Ionic Water: Jason Howard, Chef Patron at Flava Pepper
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 have worked at Flava Pepper for 2 years.
Where did your passion for cooking come from and where did you learn your skills?
I guess it came from just wanting to learn more & always pushing the boundaries. Most of what I know is self-taught.
What do you enjoy most about being a chef?
I would say seeing people enjoy what I cook and returning for more.
Name three ingredients you couldn’t cook without.
- Garlic
- Onion
- Scotch Bonnet
Which piece of kitchen equipment couldn’t you live without?
Blender.
What food trends are you spotting at the moment?
More open fire cooking.
What do you think is a common mistake that lets chefs down?
Not learning time management skills.
What is your favourite time of year for food, and why?
Springtime.
Which of your dishes are you most proud of?
The purple octopus
How do you come up with new dishes?
Most by taking old dishes and re-creating them with new techniques and new equipment.
Who was your greatest influence?
My dad.
Tell us three chefs you admire.
Gordon Ramsay, Hélène Darroze and Simon Rogan.
What is your favourite cookbook?
The Modern Caribbean Chef.
Who do you think are the chefs to watch over the next few months?
Kerth Gumbs and Kareem Roberts.
The Chefs’ Forum Hosts Elegant Chef’s Table Lunch at Pillars to Celebrate Industry Collaboration
On 14th April 2026, the London Geller College of Hospitality and Tourism at the University of West London hosted an intimate and refined Chef’s Table experience, curated by UWL Culinary Ambassador Chef Michael Coaker and Hospitality Operations Year 1 students as a gesture of appreciation for the exceptional chefs, partners and hospitality professionals who have supported recent events, supplier brand activations and our famous Hospitality Industry Taster Days, which showcase careers in the industry to high school pupils and are held at our colleges.
Catherine Farinha, CEO and Founder of The Chefs’ Forum said
“It’s incredibly important that we take the time to recognise and celebrate the generosity of our industry peers. The support we receive across our events; Whether its chefs giving their time, sharing expertise or inspiring students, this is what makes everything we do possible. This Chef’s Table experience is a small way of saying thank you, and of reinforcing the sense of community that sits at the heart of hospitality.”
Set against a beautifully styled restaurant, open to the public, the special lunch brought together leading figures from across the hospitality sector for a thoughtfully designed multi-course tasting menu. The event celebrated culinary excellence and reinforced the collaborative spirit that underpins The Chefs’ Forum’s work across education, industry engagement and talent development.
The guest list reflected the calibre of support received over recent months. Among those in attendance were MasterChef: The Professionals finalist Exose Grant, Carniel Levy, joined by actress, comedienne, presenter and partner Sophie Willian (3 BAFTAs and a baby – a TV star in our midst), as well as Executive Chef of Sexy Fish Mayfair, Mattia Ricci, Salvatore Maggio (award-winning mixologist and bar manager at One Aldwych), and Santhosh Ravmonay, Executive Chef at Tower Hotel. Each guest plays a significant, much-recognised and appreciated role in supporting The Chefs’ Forum’s mission to connect education with industry and inspire the next generation of hospitality professionals.
The menu itself was a showcase of classical technique and premium, seasonal ingredients, executed with precision by the college’s talented student team. Guests were welcomed with an elegant amuse-bouche of Scottish lobster “milk roll” paired with King’s Oscietra caviar, setting the tone for a beautiful lunch, showcasing emerging culinary talent, exquisite flavour and wine pairings and presentation, which was breathtakingly of the standard one would expect in any Michelin or luxury hospitality operation.
The starter featured beautifully pan-seared Cornish scallops accompanied by carrot textures, demonstrating both balance and technical finesse. For the main course, a succulent spring rack of lamb with herb crust was served alongside potato and truffle millefeuille (wow) and heritage beetroot, delivering depth, seasonality and a strong sense of culinary expertise. The experience concluded with a classic chocolate and red berry roulade, followed by coffee and exquisite petit fours, offering a polished and elegant finish to the perfect Chef’s Table lunch.
A refined selection of French wines perfectly complemented each course; From the crisp Crémant de Bourgogne with the lobster amuse, to mineral-driven Chablis enhancing the scallops, and a structured Bordeaux elevating the lamb, creating a seamless progression of flavour and balance throughout the dining experience.
Sophie Willan said
“There’s something really special about experiencing food at this level while knowing it’s being created by rising talent. The atmosphere, the detail, the passion, it’s been a wonderful afternoon.”
Carniel Levy said
“The Chefs’ Forum continues to create meaningful moments like this, bringing industry and education together in a way that genuinely benefits both. It’s inspiring to be part of it.”
Beyond the menu, the Chef’s Table invitation was equally about recognising and thanking the wonderful people and professionals behind the scenes. Special thanks were extended to Michael Coaker and Laura Paval, Hospitality and Culinary Arts Manager, for their continued support, alongside students Aldo and his fellow team members, whose professionalism, attention to detail and service excellence ensured that lunch was cooked and served seamlessly. Their contribution exemplified the high standards of degree-level training and expert mentorship that define the University of West London’s approach to nurturing the next generation of luxury hospitality professionals, who are set to join the top tier of 5-star hotels in London and beyond!
Mattia Ricci said
“The menu was ambitious and well executed. World-class facilities in learning environments like this are essential; they provide young chefs with real exposure to the standards and expectations of the industry and the luxury hospitality sector. I am looking forward to working more closely with the University of West London.”
Salvatore added
“From a front-of-house perspective, the service was exceptional. The students showed confidence, awareness and professionalism throughout, it’s exactly what the industry needs.”
Events such as this Chef’s Table are a cornerstone of The Chefs’ Forum’s ethos, creating meaningful connections between students and industry leaders while celebrating those who actively contribute to the sector’s growth. By bringing together established chefs, emerging talent and hospitality professionals for a shared, immersive dining experience, The Chefs’ Forum continues to bridge the gap between education and real-world practice.
Speaking after the event, attendees praised both the quality of the food and the calibre of service, noting the importance of such initiatives in encouraging collaboration between education and industry and nurturing future talent. This special lunch served as a reminder that hospitality, at its core, is built on relationships, shared knowledge and mutual support.
Santhosh Ravimony said
“You can teach skills, but passion is something you have to nurture. Today proved that with the right environment and leadership, these students can really excel, I would love to welcome such outstanding talent to Tower Hotel.”
Exose Grant concluded
“What stood out for me was the level of precision and care from the students. You can see the influence of strong mentorship and culinary excellence here, this is how we will build the next generation of chefs.”
As The Chefs’ Forum continues its programme of events, partnerships and educational initiatives throughout 2026, this Chef’s Table stands as a fitting tribute to our wonderful community of top chefs and the hospitality community that makes it all possible, an industry united by passion, generosity and a commitment to excellence.
Our next London Chefs’ Lunch is on the 1st June at Smith & Wollensky, to get yourself on the guestlist, email brogen@redcherry.uk.com
Photography by Carlos Farinha @carlosclickuk
Lee Kum Kee Inspires Culinary Excellence with 12-Chef Showcase at HRC 2026
Lee Kum Kee made a significant impact at the Hospitality, Restaurant and Catering Show 2026, delivering an exceptional three-day culinary showcase in partnership with The Chefs Forum at ExCeL London.
Hosted at stand S866, the programme brought together 12 leading chefs across three days of live demonstrations, each showcasing how Lee Kum Kee’s professional ingredient range delivers authentic flavour, operational efficiency and menu innovation in real kitchen environments. From care homes to steakhouses, private dining to hospital kitchens, the breadth of chefs and dishes reflected the true versatility of the range across the UK foodservice industry. Notably, for several of the chefs taking part, Lee Kum Kee needed no introduction as the products are a part of their everyday professional kitchen lives.
Day One: Bold Flavours and Creative Twists
The showcase opened with development chef Aaj Fernando, who presented a cohesive trio of Char Siu Honey BBQ Chicken, Mushroom Seasoned Egg Fried Rice and Chinese Spiced Salad, highlighting the sweet, smoky depth of Lee Kum Kee Char Siu Sauce and its rich caramelised finish.
Private chef Merrick Webber, known for his refined approach to seasonal British produce and bespoke dining experiences, followed with The Lee Kum Kee Oyster, demonstrating how Premium Oyster Sauce enhances natural umami while preserving the integrity of one of the most delicate ingredients in the kitchen.
Brazilian chef and Top Chef Brasil winner Luciana Berry brought creativity and comfort with her Beef Lasagne using wonton wrappers, a dish that went viral on Instagram in early 2026, combining classical technique with bold Asian flavour influences. “The consistency and quality of these products make them incredibly reliable in a professional kitchen environment. I loved the way my lasagne turned out, such a popular dish in Brazil, reimagined with an Asian twist, thanks to Lee Kum Kee.” she said.
Closing the day, sushi chef and founder of Roll with Keiko, Keiko Urakawa, delivered a refined Rice Paper Vegetable Roll, showcasing balance, freshness and clean flavour integration using oyster sauce, sesame oil and rice vinegar.
Day Two: Versatility Across Cuisines
Day two opened with Nedko Rusev, NHS Chef of the Year and Head Chef at Guys and St Thomas Hospital, who presented a Plant-Based Risotto with Tomato Pearls. His use of Lee Kum Kee Plum Sauce and Premium Mushroom Seasoning Powder demonstrated how plant-based dishes can achieve genuine balance and depth without compromise.
“What is impressive is how versatile the range is, allowing chefs to move across cuisines while maintaining authenticity,” he said.
Ioannis Grammenos, Executive Chef at Heliot Steak House, followed with Aussie Sirloin Steak paired with enoki and shimeji mushrooms, highlighting how Lee Kum Kee sauces elevate premium proteins without compromising the integrity of the main ingredient.
Longstanding Lee Kum Kee advocate and award-winning chef Hayden Groves presented Pork and Prawn Wontons with Spicy Mushroom Broth, demonstrating the remarkable depth of umami achievable with Premium Mushroom Seasoning Powder across a deceptively simple dish.
Stephen McClarty, Chef Patron at Gobsmack’d, closed day two with a Pan-Seared Seabass in Sichuan Broth. Working against the intensity of a bold broth base, Stephen showed how Lee Kum Kee’s Premium Mushroom Seasoning Powder builds umami depth in a way conventional seasoning cannot match, while keeping a delicate fish at the centre of the plate. A chef known for street food, this was a demonstration of a much wider range.
Day Three: Innovation and Modern Applications
The final day opened with Ilona Tomza, NACC Chef of the Year 2025 and Development Chef at Porthaven Care Homes, who presented a technically intricate Yuzu Chicken dish incorporating Chiu Chow Chilli Oil for layered heat and texture. Her demonstration challenged the perception of care catering and showed what is possible when the right ingredients are placed in the right hands. “Lee Kum Kee ingredients deliver real impact. They simplify processes while enhancing flavour, which is exactly what care home chefs need in busy service. They also allow us to keep up with the latest food trends and offer our residents new and exciting world flavours.”
Danny Burns, Head Chef at Lodge Catering, followed with a Char Siu Pork Burger, placing a distinctly Cantonese flavour confidently into a familiar Western format and demonstrating how naturally Lee Kum Kee products sit within a fusion context without losing their authenticity.
MasterChef: The Professionals finalist, Exose Grant, showcased his refined Emperor’s Sweet and Sour dish, using Plum Sauce to achieve a perfect balance of sweetness and acidity while putting his own bold creative stamp on a classic. For Exose, Lee Kum Kee provides the authentic foundation that gives a creative chef the confidence to reimagine a classic without losing its soul.
Closing the showcase, Timothy Dela Cruz, Head Chef at Smiths of Smithfield presented a Stir-Fry Aussie Rump of Lamb with Broccoli and Egg Noodles in Oyster Sauce and Chiu Chow Chilli Oil. His dish embodied bold, wok-fired cooking, with Lee Kum Kee sauces bringing depth, balance and a glossy finish that tied the elements together seamlessly.
A Standout Success for Foodservice Innovation
Throughout the showcase, chefs consistently praised the performance, reliability and versatility of Lee Kum Kee products in professional kitchens. The activation reinforced Lee Kum Kee’s position as a trusted partner to the UK foodservice industry, supporting chefs in delivering authentic, high-quality dishes with efficiency and consistency across every kitchen environment.
For more information about Lee Kum Kee’s professional range, visit https://www.LKKprofessional.com/
Chef of the Week Sponsored by Pure Ionic Water: Matt Mason, Executive Chef at Courtyard by Marriott Exeter
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?
12 months now, I’m just beginning…
Where did your passion for cooking come from and where did you learn your skills?
I’m a proud Devonian, I love where I live. My passion came from nature.
What do you enjoy most about being a chef?
It’s all I’ve ever known and, well… I’m too old to do anything else! There’s never a dull moment.
Name three ingredients you couldn’t cook without.
Salt, pepper and love.
Which piece of kitchen equipment couldn’t you live without?
Easy! Rational ovens – we have 7!
What food trends are you spotting at the moment?
I gave up trying to be trendy a long time ago – just good, honest, flavour-led food with a story behind it.
What do you think is a common mistake that lets chefs down?
Over-complicated dishes.
What is your favourite time of year for food?
Christmas, I love Christmas!
Which of your dishes are you most proud of?
I couldn’t name one, but I’m very proud to have supported local producers and suppliers for over 3 decades. I will have spent millions of pounds supporting the industry people and places I love.
How do you come up with new dishes?
Collaborating with colleagues or being inspired by other chefs
Who was your greatest influence?
Shaun Hill at Gidleigh Park or more recently Paul and Judy Parnell who owned Jack in the Green.
Tell us three chefs you admire.
Scott Paton, Paul Ainsworth and Clare Smyth.
What is your favourite cookbook?
Jack in the Green cookbook, of course.
Who do you think are the chefs to watch over the next few months?
Harrison Brockington at Gather Totnes, and some great new talent here at The View.
What’s been your favourite new restaurant opening of the last year?
Fowlescombe Farm, Elly Wentworth is an incredible role model and talent.
Finalists Announced for the Sixth Annual Student Pastry Chef of the Year
The sixth edition of the prestigious Student Pastry Chef of the Year competition is set to be a landmark event. Following a rigorous selection process that saw entries from across the UK, we are delighted to officially reveal a formidable all-female line-up for the 2026 grand final.
This year’s selection highlights the incredible calibre of female talent currently emerging from across the country. These eight students will go head-to-head on Tuesday 12th May 2026 at West London College, where they will look to join the elite ranks of past winners.
Each finalist will be tasked with preparing 7 identical plated choux desserts and a chocolate snack bar containing 2 distinct fillings. The challenge demands not only technical precision but also a high degree of creativity, storytelling, and flavour balance.
The 2026 Finalists:
- Abigail Caffrey – Halesowen College
- Aliyah Brown – Exeter College
- Amelia Wood – Exeter College
- Amy Clarke – Loughborough College
- Katie Burke – Exeter College
- Kayla Thomas – Coleg Cymoedd
- Mya Simmonds – Westminster Kingsway
- Summer Denning – Exeter College
Franciane Tartari – Joint Head Judge and International Pastry Consultant said:
“This year’s standard reflects more than talent – it shows a generation of chefs who are developing both technical precision and a strong sense of identity. An all-female final is a powerful reflection of how our industry is evolving.
These finalists have proven they can execute at a high level, but what will set them apart now is their ability to bring personality, clarity, and confidence to the plate.
My advice: trust your preparation but lead with who you are. Because in the end, we are not just judging dishes – we are recognising the chefs who will shape the future of our craft.”
Martin Chiffers – Joint Head Judge and International Pastry Consultant said:
“We’ve seen some incredible talent over the last six years, and this year is no different. This grand finale is a testament to the hard work these students and their lecturers have put in. We aren’t just looking for a good dessert; we’re looking for professional execution and innovation. I’m looking forward to seeing how they handle the pressure of the kitchen and, of course, tasting what I’m sure will be some incredible pastry work.”
Event Details
- Date: Tuesday 12th May 2026
- Location: West London College
Join Us!
Chefs are invited to attend the final to support the next generation of talent. To be added to the guest list, please email: brogen@redcherry.uk.com
Chef of the Week Sponsored by Pure Ionic Water: Gary Crossan, Head Chef at Harvey Nichols, Bristol
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 have worked as head chef of Harvey Nichols for over 3 years, and going strong.
Where did your passion for cooking come from and where did you learn your skills?
My passion for food started at a young age while helping my mum and gran bake cakes and cookies. I hadn’t tried many different types of food growing up because my family was a bit traditional and we were on a tight budget. However, whenever I visited a restaurant or a friend’s house, I realized there was so much more to food than just bangers and mash. That sparked a curiosity in me to explore different cuisines and ingredients, a journey I truly began when I started my apprenticeship.
What do you enjoy most about being a chef?
The thing I love most about being a chef is the way it totally grabs you and consumes you. I mean, when I’m at home with a new menu imminent, I will be thinking about the execution of the dish and each component. I love trying new ideas and foods I’ve not tried before.
Name three ingredients you couldn’t cook without.
Three ingredients I couldn’t go without… Firstly, it has to be shallots, a bit boring but it just has to be. Secondly, a good vinegar, it must be good quality and not the cheap rubbish. Thirdly, I absolutely love an extra virgin olive oil. I literally put it on everything when I’m at home or on my brunches at work, the fruiter the better.
Which piece of kitchen equipment couldn’t you live without?
A piece of equipment I couldn’t live without has to be my Rational oven, and I would be surprised if any chef says otherwise. I love that oven.
What food trends are you spotting at the moment?
Food trends I’m noticing and loving recently are the South/Central American influences. I love trying and reading about fairly simple food, but with massive personality.
What do you think is a common mistake that lets chefs down?
A common mistake that let chefs down is maybe being a little safe and not being diverse enough with their influences on the menu. I know I hardly work in the craziest restaurant out there, but I do like to try some different flavours and ideas out.
What is your favourite time of year for food, and why?
My favourite season has to be autumn without a shadow of doubt. The ingredients and depth of flavours are immense. My favourite meal is a banging roast dinner so all the autumnal veg and a pint of Guinness is my heaven.
Which of your dishes are you most proud of?
The dish I’m most proud of would be my roast, I know it’s an obvious one, but I love a roast. It’s the whole ritual, almost, of everyone on a Sunday eating them. Maybe it’s something I’ve carried through from childhood. I just love putting that effort into each component that then comes together.
How do you come up with new dishes?
When I’m writing a menu or coming up with dishes, I always have a look at what’s in season and maybe even have a chat with suppliers to see if there’s anything a little special coming in. Normally, I would start with the protein and go from there.
Who was your greatest influence?
My greatest influence would be my first head chef, Mr King, who took me on at 15 years old. It was a restaurant in Bath called The Moon and Sixpence, a fine dining restaurant with a wine bar. I cooked for a few celebrities like Johnny Depp and van Morrison which was cool when you’re a kid.
Tell us three chefs you admire.
Gareth Ward – Never met him but would love to. He’s doing some amazing stuff, and I hope to visit his restaurant this year.
Michel Roux Jr – Obviously, he’s part of a massive cooking family but he seems like a great person as well as a chef. A lot of chefs get a bad rep for being hot headed, but he seems like he would be a great head chef to have.
Gordon Ramsay – The guys’ a machine, even still at his age he’s opening and running multiple sites that hold Michelin stars. I watched his programme on Netflix the other day, wondering where he gets his energy from.
What is your favourite cookbook? My favourite cookbook would be Malouf by Greg and Lucy Malouf. I’ve nicked a few bits out of it, I won’t lie. I love Middle Eastern foods with all the fragrant flavours and I’m a sucker for some good pictures.
Who do you think are the chefs to watch over the next few months? A chef I’m keeping an eye on is Sean Martin. He’s the head chef of Condesa on Whiteladies Road in Clifton. My favourite restaurant in Bristol at the moment, and the team keep producing top food.
NHS Leaders and Industry Experts United to Drive “Better Food, Lower Carbon” Agenda in Healthcare Catering
Healthcare leaders, chefs, dietitians, and industry partners gathered on 26 March 2026 for a major national webinar focused on revolutionising hospital food systems to achieve both enhanced patient outcomes and measurable carbon reduction.
The free-to-attend event, “Better Food, Lower Carbon: The Future of Healthcare Catering,” gathered senior figures from NHS England, hospital trusts, and the wider foodservice sector to discuss how sustainable food practices can be integrated into daily healthcare operations.
Hosted by Catherine Farinha, author and publisher of The Healthcare Chefs’ Knowledge series, the session built on a programme of sustainability workshops delivered throughout 2025 and reflected the growing momentum across the NHS to position food as a key lever in achieving net zero targets.
Opening the webinar, Philip Shelley, Senior Operational Manager and National Lead for Food at NHS England, highlighted the strategic role of food in achieving the NHS’s sustainability goals.
“Food is one of the most immediate and impactful opportunities we have to reduce carbon across the NHS,” said Philip Shelley. “By empowering chefs, dietitians, and catering teams to work collaboratively, we can move from policy to practical action and deliver measurable outcomes that benefit both patients and the planet.”
The webinar demonstrated how healthcare organisations can move from high-level sustainability commitments to real operational changes, with a clear focus on measurable improvements, cross-department collaboration, and scalable best practices.
Catherine Farinha, who chaired the session and led the panel discussion, emphasised the importance of bringing together diverse expertise across the healthcare food system.
“This webinar was about turning conversation into action,” said Catherine Farinha. “We brought together leaders from catering, dietetics, sustainability and industry to share practical, real-world solutions that can be implemented now. The opportunity for collaboration across the sector has never been more important.”
A key focus of the session was the role of leadership and culture in embedding sustainability within hospital settings. Sian Langford, Healthcare Sustainability Leader at The Robert Jones and Agnes Hunt Orthopaedic Hospital NHS Foundation Trust (RJAH), shared insights into how organisations could drive change from within.
“Embedding sustainability is not just about policy, it’s about people, culture, leadership and cross-department ownership,” said Sian Langford. “When teams are engaged and empowered, even small changes such as waste reduction and menu reformulation can deliver significant environmental and operational benefits.”
NHS Supply Chain’s Foodservice Lead Dietitian, Idrees Anwar, explored the role of dietetics in balancing clinical nutrition with sustainable food choices, alongside the increasing use of technology and data to reduce food waste and improve patient experience.
Idrees Anwar said:
“Delivering sustainable healthcare food isn’t about compromise, it’s about smarter choices. By aligning clinical nutrition with lower-carbon ingredients and plant-forward approaches, we can support patient recovery while contributing to the NHS’s net zero ambitions.”
Innovations such as demand-led meal production and CIVICA electronic menu ordering systems, presented by Ed Harrison, Healthcare Lead at Civica Healthcare Management, demonstrated how hospitals could minimise overproduction while increasing meal uptake and satisfaction.
Ed Harrison said:
“Technology is a vital enabler of sustainable healthcare catering. By using real-time data and digital meal ordering systems, we can significantly cut waste, boost efficiency, and improve the patient dining experience—all while supporting carbon reduction targets.”
In addition, Sarah Block, Country Manager UK & Ireland, presented practical solutions for lower-carbon menus, including the use of plant-based ingredients such as lentils to reformulate familiar dishes without compromising nutrition or patient acceptance.
Sarah Block said:
“Simple ingredient shifts can drive meaningful change. Lentils offer a practical, affordable, and highly nutritious way for NHS kitchens to cut carbon emissions without sacrificing quality or patient satisfaction. It’s about evolution, not revolution, in menu design.”
The session ended with a live panel discussion and Q&A, where attendees discussed key questions about scaling best practices across the NHS, prioritising investment, and supporting chefs and catering teams as frontline agents of change.
With the NHS committed to achieving net zero, the webinar marked a significant step in aligning strategy with delivery, demonstrating how food could play a central role in building a more sustainable, resilient healthcare system.
