Chef of the Week: Samuel Brook, Chef Patron at Pretty Little Pastries in Devon
How long have you worked at your current restaurant?
I have been running my business for 8 years, full-time since 2019.
Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking probably comes from my passion for eating, but also feeding other people.
What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is making others happy with what I create. There is nothing like seeing someone’s reaction when they really enjoy something!
Name three ingredients you couldn’t cook without.
Three ingredients I can’t live without: dedication, perseverance and passion. But, in terms of food, I can’t narrow it down. The pastry larder is too vast, and full of delectable ingredients.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid, it’s like another arm.
What food trends are you spotting at the moment?
Probably variations on Viennoisserie. For example, things like the Crookie.
What do you think is a common mistake that lets chefs down?
A common mistake that chefs make is thinking that it’s going to be easy, and not practicing the basics and the boring, therefore not being efficient enough as they progress.
What is your favourite time of year for food, and why?
I can’t say I have a favourite time of year for food, it’s all about embracing what is available and when it’s at its peak. Spring is wonderful for all the fresh young produce like forced rhubarb, then summer comes with its bounty of berries, autumn where Britain produces some of its best in terms of fruit, apples, pear, plums, and then were in to winter and playing with citrus and Christmas indulgence.
Which of your dishes are you most proud of?
It is very difficult to isolate just one thing I make, and be proud of it. There are some desserts which stand out like Chocolate and Hazelnut or ‘Milk’, both very good, but Viennoisserie is hugely enjoyable. Turning out chocolates or putting macarons in the oven is always going to be nervy, because you’re not sure what they will be like until they’re out. And then, there is sugar work, which is widely regarded as the pinnacle of pastry work, and creating sugar showpieces of incorporating sugar work into a croquembouche is something to look at and think, ‘yeah, I did that’.
How do you come up with new dishes?
Coming is up with new dishes is one of the most enjoyable things you can do as a chef, where you let your creativity run wild, and then work at bringing them to fruition on the plate.
Who was your greatest influence?
I’m not sure if I have a greatest influence, it’s more of a desire to be better and keep improving.
Tell us three chefs you admire.
Guilliame Mabileau, Benoit Blin and Stephane Kline.
What is your favourite cookbook?
Le Manoir aux Quat’ Saisons or Alinea.
WIFI Boosts Christmas Cheer at West London College
On Tuesday, 3rd December 2024, West London College played host to an unforgettable evening as The Chefs’ Forum partnered with Women in the Food Industry to deliver “Christmas Canapés and Festive Fireside Chats.” Bringing together aspiring chefs, food producers, and industry professionals, the event celebrated culinary creativity, sustainable practices, and the transformative power of collaboration.
Guests were greeted with a glass of bubbly upon arrival, setting the tone for a festive evening. The culinary spotlight shone on a dazzling selection of Christmas canapés, prepared by West London College students under the guidance of two leading chefs: Anjula Devi, renowned author and Consultant Chef for Manchester United FC, and Rebecca Marshman, Group Head Pastry Chef at BaxterStorey. Together, they mentored the students in crafting elegant, flavourful bites, showcasing the next generation of culinary talent.
Next was a live auction with seven fantastic lots, kindly donated by stakeholders and sponsors, which generated a fantastic total of £825 to enable students from West London College to attend national culinary competitions.
What were the prizes?
A fantastic cocktail masterclass with Bar Manager of the Year 2024, Salvatore Maggio and dinner for two at The Franklin London
Royal Mash vodka gift hamper – including 70cl full size bottle of Royal Mash Vodka, limited edition branded bar blades, bottle openers and other branded merchandise
Pamper day for two at The Salon and lunch in TASTE Restaurant at West London College
Dinner and cocktails for two at Gouqi London
Dinner for two at Heliot Steak House (Winner of Best Casino Restaurant in Europe) by Executive Chef Ioannis Grammenos with a bottle of wine
Dinner, bed and breakfast for two at Idle Rocks Hotel in St Mawes, Cornwall
Lunch or dinner for two at Pillars Restaurant at University of West London
A key feature of the evening were the fireside chats, which provided thought-provoking discussions led by a panel of inspiring industry leaders. Mex Ibrahim, Co-founder of Women in the Food Industry, hosted the conversation. With her extensive background in marketing and her advocacy for inclusion, sustainability, and ethical practices, Mex set the stage for meaningful dialogue.
Joining her was Anjula Devi, whose mastery of Indian spices and dedication to promoting healthy cooking have shaped her career as an author, consultant, and ambassador for TRS Foods. Her cookbook Spice for Life reflects her passion for flavour and wellness.
Also on the panel was Christine Bailey, an award-winning performance nutritionist and chef, whose expertise spans corporate wellbeing and sports performance. As Group Director of Nutrition & Wellbeing at Thomas Franks, Christine has championed innovative approaches to health and authored several books, including The Gut Health Diet.
Rounding out the panel was Louisa Payne, founder of Brixton Wine Club and The Wine Tap Van. Louisa’s ventures have redefined wine service, offering sustainable, tap-based options that reduce CO2 emissions while bringing quality wines to major events like the F1 Grand Prix and Park Life Festival.
Executive Pastry Chef Rebecca Marshman from BaxterStorey was invited to join the panel to give her insight into the industry and the importance of nurturing and inspiring female chef talent in the next generation. Rebecca worked with the students to create stunning sweet canapés for the industry guests to enjoy.
The evening also featured local food and drink producers showcasing their high-quality offerings, giving attendees the chance to explore sustainable and innovative ingredients.
This unique blend of culinary expertise, networking, and education made the event a standout celebration of talent and innovation in the food industry. By fostering collaboration and inspiration, The Chefs’ Forum and Women in the Food Industry once again demonstrated their commitment to shaping the future of food, one conversation and one canapé at a time!
Thank you to First Choice Produce and Aussie Beef & Lamb for kindly sponsoring the delicious ingredients and Prosecco DOC for sponsoring the bubbles.
London Will be a Different Place Without Smithfield and Billingsgate
The impending closure of Smithfield Meat Market and Billingsgate Fish Market by 2028 threatens to upend London’s restaurant and catering industries. For centuries, these markets have been the cornerstone of the capital’s food supply, offering volume, consistency, and accessibility to chefs and caterers. Their loss will force businesses to navigate a fractured supply chain, with smaller suppliers unable to meet the same demand.
Smithfield and Billingsgate handle a combined 125,000 tonnes of fresh meat and fish annually. These centralised hubs are irreplaceable for high-volume buyers, especially caterers serving banquets in hotels, large-scale events, and institutional dining. Without these markets, the logistics of sourcing fresh produce in such quantities will become significantly more challenging and costly.
A Shift Towards Smaller Suppliers
For restaurants, the closure of these markets may push them towards sourcing from smaller local suppliers. While this shift could enhance sustainability and the use of regional produce, it comes at a price. Smaller suppliers often lack the capacity to deliver the volumes required by larger establishments, and decentralised sourcing means higher transportation costs, logistical complications, and rising prices for fresh produce.
The Real Losers: Caterers
Caterers who rely on bulk purchases to serve hundreds or thousands of guests at a time will bear the brunt of this disruption. Hotels hosting weddings, conferences, and large-scale events depend on markets like Smithfield and Billingsgate to meet their daily needs. With no single replacement facility, these businesses will be forced to source from multiple suppliers, leading to:
• Higher Costs: Fragmented sourcing will increase costs for transportation, labour, and intermediaries.
• Inconsistency: Maintaining a consistent quality of meat and fish from multiple smaller suppliers will be significantly harder.
• Reduced Profit Margins: Caterers already operating on tight margins will struggle to absorb the increased costs, potentially leading to higher prices for clients or reduced profitability.
Michael Dutnall, Executive Chef at The RAF Club on Piccadilly commented:
“This, of course, is a huge loss to the industry. What is equally scary is the fact that the plans to relocate the meat and fish markets have been scrapped entirely. This will naturally drive down diversity in products, leaving independents unable to hold volume and variety in stock.”
The Bigger Picture
The closure of these markets signals the end of an era for London’s culinary infrastructure. While the City of London Corporation has framed the decision as an opportunity for traders to “transition seamlessly” to new premises, no viable centralised alternatives have been proposed. This leaves the industry in a precarious position, with decentralised sourcing likely to reshape how food is supplied to London’s kitchens.
For smaller restaurants, the shift to local suppliers could present new opportunities to celebrate regional produce, but for high-volume buyers, the reality is stark. Without a centralised market like Smithfield or Billingsgate, London’s catering industry may face rising costs, logistical challenges, and a diminished capacity to serve large-scale events—profoundly impacting the city’s ability to host global gatherings and maintain its reputation as a culinary capital.
As the countdown to 2028 continues, London’s food industry faces a reckoning. The question now is how chefs and caterers will adapt to a fragmented supply chain in the absence of these historic markets—and whether the city can retain its position as a hub for exceptional dining and hospitality.
Chef of the Week: Jason Jones, Head Chef at Nomad in Swansea
How long have you worked at your current restaurant?
I’ve been at Nomad in Swansea for 3 years.
Where did your passion for cooking come from and where did you learn your skills?
Started in school doing my GCSEs, then onto catering. At college it developed from there, onto working in bakeries in Swansea and Cardiff to kitchens back in Swansea.
What do you enjoy most about being a chef?
No two days are the same and the fact you’re never done learning new things.
Name three ingredients you couldn’t cook without.
Salt, butter and garlic.
Which piece of kitchen equipment couldn’t you live without?
Good quality cooking pot. You can basically cook anything in them.
What food trends are you spotting at the moment?
Restaurants doing small plates rather to the more traditional style. I love it because you can try out most of the menu in a restaurant and get a good sense of what they’re about.
What do you think is a common mistake that lets chefs down?
Getting stuck in the past and not moving forward. Being afraid to shake things up and learn and embrace change.
What is your favourite time of year for food, and why?
Late spring, early summertime. The quality of ingredients in this country really starts to shine from fruit and veg to meats as well.
Which of your dishes are you most proud of?
The bread we make at Nomad. We’re always making little tweaks and improvements on it to get it to amazing quality.
How do you come up with new dishes?
Reading cook books and looking at menus. Doing some research and seeing what trending at the time. Also bouncing ideas off people you work with.
Who was your greatest influence?
My parents and some of the great people I’ve worked with.
Tell us three chefs you admire.
Adam Handling, Matthew Ryle and Paul Ainsworth.
What is your favourite cookbook?
Root by Rob Howell.
Who do you think are the chefs to watch over the next few months?
Nick Beardshaw, he has opened his own restaurant since GBM and I love the look of his food.
What’s been your favourite new restaurant opening of the last year?
Onda Pasta Bar in Manchester.
One Taste Students won’t Forget!
West London College’s Taste Restaurant became the centre of celebration for Beaujolais Day on Thursday, 21st November 2024, as students teamed up with Dominic Teague, Executive Chef at One Aldwych, to deliver an unforgettable evening of fine dining.
A Celebration of French Gastronomy
Beaujolais Day marks the annual release of Beaujolais Nouveau, a vibrant and fruity red wine made from Gamay grapes, celebrated worldwide on the third Thursday of November. Originating in the Beaujolais region of France, the tradition began as a race to deliver the newly harvested wine to Paris and has since become a global celebration of food, wine, and community.
At Taste Restaurant, the evening honoured this tradition with a meticulously crafted French-inspired menu. Guests were greeted with an amuse-bouche, including Duck and Pork Rillettes and an Artichoke, Lemon, and White Bean Pâté, followed by a choice of starters such as the classic Soupe à L’oignon.
Showcasing Student Talent
The main courses—Slow-Cooked Ox Cheek Bourguignon and Wild Mushroom Bourguignon—were the stars of the evening, drawing high praise for their flavour and presentation. Desserts such as Tarte Tatin and Crème Brûlée added a sweet conclusion to the celebration.
Guests were delighted with the event, one diner noting:
“Very friendly and attentive service for Beaujolais evening. The food was amazing! Flavour of the onion soup was excellent and not too salty. Ox cheek was so tender and beautifully cooked. And dessert was well presented and delicious. Thank you so much chefs and servers! We will be back and tell all of our friends.”
Collaboration and Excellence
Dominic Teague praised the students’ efforts, saying:
“This evening was a testament to the hard work and talent of our students. It’s a privilege to see them deliver such a memorable experience to our guests. Events like this show the bright future of the hospitality industry.”
Denise Charles, Head of Curriculum for Service Industries at West London College, highlighted the importance of such events in student learning:
“The Beaujolais Day Dinner exemplifies our commitment to providing students with real-world experiences. Collaborating with esteemed professionals like Dominic Teague offers invaluable learning opportunities, and we’re thrilled to see our students excel.”
A Night to Remember
The Beaujolais Day Dinner not only celebrated the wine and cuisine of the season but also served as a showcase for the talent and potential of West London College’s hospitality students. The event’s success has set a high standard for future collaborations, with diners already looking forward to next year’s festivities.
Taste Restaurant and West London College continue to demonstrate the power of combining education, collaboration, and culinary tradition to create exceptional dining experiences.
You can book a table for Christmas lunches throughout December and future theme dinners during 2025 at West London College HERE.
Chef of the Week: Jake Parry, Executive Chef at The Halyard Liverpool
How long have you worked at your current restaurant?
I started in September 2023, we didn’t actually open until March 2024 so I was involved in all things pre-opening, from recruitment to ordering the equipment.
Where did your passion for cooking come from and where did you learn your skills?
I sort of fell into it really, I went to The Bulkeley Hotel in Beaumaris, Anglesey for a week’s work experience when I was 15. I must have caught the bug for hospitality as I ended up working there for 7 years and am now coming up to my 16th year as a chef.
What do you enjoy most about being a chef?
I enjoy the way that no two days are the same, you never really find yourself bored!
Name three ingredients you couldn’t cook without.
Chilli, butter and salt.
Which piece of kitchen equipment couldn’t you live without?
Definitely a Thermomix.
What food trends are you spotting at the moment?
Maybe not a trend as such, but I’ve noticed a lot more chefs embracing simplicity. Gone are the days where a dish needs 8 or 9 different elements to it.
What do you think is a common mistake that lets chefs down?
Not writing stuff down, whether it’s recipes or tips/tricks. A notepad or notes on your phone are always good to go back to.
What is your favourite time of year for food, and why?
Autumn going into winter, where the hearty slow braises start to appear on menus.
Which of your dishes are you most proud of?
I’m a big fan of the char-grilled smoked bacon chop on our menu currently. Simple yet tasty, nowhere to hide, there’s literally 2 elements to it so if the bacon isn’t cooked perfectly, or the chimichurri isn’t seasoned correctly, the dish just doesn’t work.
How do you come up with new dishes?
I get inspiration from the people around me, whether they’re in my team or on social media, there’s a lot of influence from previous kitchens and chefs I’ve worked with, and I also enjoy experimenting with different things. Sometimes they work, sometimes they don’t!
Who was your greatest influence?
My first ever Head Chef, Mark Owen, and Sous Chef, Hugh Jones, both taught me a great deal about becoming a chef and have played a great role in shaping me to be the best I possibly can.
Tell us three chefs you admire.
I’m going to have to make it four if that’s ok! Gordon Ramsay, Tom Booton and the chefs behind Fallow; Jack Croft and Will Murray.
What is your favourite cookbook?
Nose To Tail by Fergus Henderson and Gjelina by Travis Lett.
Who do you think are the chefs to watch over the next few months?
Gareth Stevenson, who was previously my Head Chef at Abode Chester, has recently taken the reigns at Tyddyn Llan. One to watch.
What’s been your favourite new restaurant opening of the last year?
I’ve still not been, but Andrew Sheridan has opened a place called Dishes in Prestatyn, it looks amazing and I definitely need to pay them a visit.
Saving the Best for Last
Four top chefs cooked up a storm at Liverpool’s stunning Municipal Hotel & Spa on Monday to close 2024 with one last great lunch. The event, The Northwest Chefs’ Lunch, brought together top culinary talent from the region and marked the perfect close to a year of celebrating excellence in hospitality.
Showcasing Regional Flavours
This exclusive lunch featured a spectacular four-course menu, with each dish crafted by a leading chef:
Starter: Mike Kenyon of The London Carriage Works kicked off with a steamed bun filled with Royal Greenland prawns, accompanied by shell bisque, white radish, and black sesame.
Fish Course: Paul Askew of The Art School Restaurant delivered a masterpiece of Royal Greenland Nutaaq® cod, cavolo nero, parsnip purée, prawns, keta, and cucumber sauce.
Main Course: Andrew Green, Executive Head Chef at The Municipal, presented a decadent dish of seared Aussie wagyu beef, short rib croquette, carrot purée, celeriac fondant, beetroot, watercress crumble, and horseradish jus.
Dessert: Jake Parry of The Halyard Liverpool, Vignette Collection, provided a sweet finish with an apple and cinnamon éclair, almond and oat crumble, white chocolate gelato, and miso caramel.
An Event to Remember
Guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting the tone for an afternoon of indulgence.
Annie Brown, General Manager at The Municipal Hotel & Spa, reflected on the occasion:
“We are honoured to host the final Chefs’ Forum lunch of 2024, celebrating the exceptional talent and ingredients of the Northwest. It’s been a joy to bring people together in such a stunning setting for a truly memorable event.”
Andrew Green, Executive Chef The Municipal Hotel, added:
“This event has been a brilliant way to showcase the incredible culinary talent and regional produce we have here in the Northwest. It’s an honour to host such an important gathering and to share these dishes with our guests.”
Paul Askew, Chef Patron of The Art School Restaurant said:
“I have really enjoyed working with the students from Hugh Baird College today, they have been excellent both front and back of house. It is brilliant to put Liverpool’s thriving restaurant scene on the national map with The Chefs’ Forum and these events are so important to nurture the next generation of hospitality professionals. I’m very much looking forward to the next one!”
Nurturing Future Talent
The event also celebrated the partnership with Hugh Baird College, as culinary students worked alongside the chefs to prepare and serve the meal. This collaboration emphasised the importance of developing the next generation of hospitality professionals.
Stephen Otty, Curriculum Manager Hospitality, Travel and Aviation at Hugh Baird College concluded:
“We are always very proud of the work that our students put into their hospitality and catering courses and it was clear to see how much they all enjoyed working at The Municipal. They were very well-looked-after from the moment they arrive and they learnt so much from the team. We have already organised three different work experience opportunities on the back of the event, so we are really grateful to The Chefs’ Forum team for putting it all together and The Municipal for hosting.”
Hugh Baird College students Charlie Sharpe (back of house) and Chloe Prior (front of house) were our stars of the day, winning a signed copy of our book ‘The Chefs’ Knowledge – The Modern Culinary Repertoire’ featuring 100 recipes every chef should know, interviews with top chefs and different career options within the hospitality industry.
A Fitting Finale
As the final Chefs’ Forum lunch of the year, A Taste of the Northwest was a resounding success, leaving guests inspired by the talent and innovation on display. This exceptional event reinforced Liverpool’s position as a hub of culinary excellence and celebrated the very best of regional flavours.
Thank you to all our sponsors: MCS Technical Products, Wedgwood, S.O.S Catering Equipment, Pastry Gelato Equipment, Aussie Beef & Lamb, Hotel, Restaurant & Catering Show, Dole Foodservice, Royal Greenland, Chef Works, Saucery and Tokyo College of Sushi & Washoku.
Photography by Carlos Farinha
Jack’s Creek Triumphs at 2024 World Steak Challenge, Showcasing Australia’s Premium Beef Quality
Family-owned Australian beef producer Jack’s Creek has reinforced its position as a global leader in premium beef, winning the coveted World’s Best Steak award for its Purebred Wagyu Sirloin, along with 17 medals—including 10 gold—at the prestigious World Steak Challenge 2024. This is the fourth time in 10 years, and the second year in a row, that Jack’s Creek has won this title.
The World Steak Challenge, held in London at the Smith & Wollensky Steakhouse, recognises the finest steaks from around the world based on breed quality, marbling, and consistency. Jack’s Creek’s success was highlighted by its gold medal wins in key categories such as Fillet, Ribeye, and Sirloin, across Wagyu, Wagyu Cross, and Black Angus entries.
Kaine Allan, Jack’s Creek UK and EU Head of Sales, was thrilled with the results:
“We’re overjoyed to see Jack’s Creek once again among the top contenders at the World Steak Challenge. These prestigious accolades reflect our unwavering commitment to producing premium beef and consistently delivering top-tier products on the international stage. We’re proud to be able to represent Jack’s Creek here in London, alongside one of our long-term European distributors, Albers Foods.”
The judging process at the World Steak Challenge is rigorous and comprehensive, with each steak evaluated based on its appearance, marbling, fat consistency, as well as tenderness, aroma, and flavour once cooked. In addition to the gold medals, Jack’s Creek earned silver medals in Ribeye and Sirloin categories and bronze in Ribeye and Fillet, highlighting the company’s diverse range of world-class offerings.
Stephen Edwards Meat & Livestock Australia Business Manager UK said:
“What an achievement for Jack’s Creek to have been awarded the coveted title of World’s Best Steak at the World Steak Challenge for the second year running – although having sampled the quality of their products I have to say it’s not a surprise.
“Jack’s Creek is a really top-quality producer of high-end red meat products, one of the best in the world. They have won the title of World’s Best Steak four times now, which speaks volumes of the consistency of Jack’s Creek and the wider Australian beef industry.
“Overall Australia performed amazingly well in this year’s competition, with a total of 21 gold medals, the most given to any country and we’re really proud to be a part of such a world-leading red meat industry. It’s a reflection of the quality of steak coming from Australia to the UK, which we’re delighted to be able to promote to retail buyers, chefs, restauranteurs and hospitality professionals here in the UK.”
Jack’s Creek Managing Director, Patrick Warmoll, reflected on the long-term dedication that has led to this success:
“These awards are a testament to the decades of hard work and passion behind Jack’s Creek. Since the 1980s, the Warmoll family has been focused on raising premium Black Angus cattle, and in the 1990s, we introduced Tajima Wagyu sires to our breeding program. This rich history and ongoing commitment to improvement have allowed us to remain at the forefront of the global beef industry.”
The winning Purebred Wagyu Sirloin came from a steer bred on the Warmoll family’s Big Jack’s Creek farm in Willow Tree, backgrounded on their Urubula property in Breeza, finished at Lemontree Feedlot in Millmerran, Queensland, and processed at Northern Co-operative Meat Company in Casino. Jack’s Creek’s unique approach to beef production, from breeding to feeding, ensures the highest possible standards for its premium beef.
“We’re proud not only of our own achievements but also of the entire Australian beef industry,” said Mr. Warmoll. “Australia’s beef sector continues to lead the world in quality, with advances in animal nutrition, breeding, and processing. Our success is part of a broader trend, as evidenced by the number of gold medals awarded to Australian producers this year.”
Jack’s Creek processes grain fed Wagyu, Wagyu Cross, and Black Angus cattle in toll- processing arrangements with Australian Country Choice and Northern Co-Operative Meat Company, exporting premium Australian beef to over 30 countries worldwide.
“These awards recognise the hard work of our entire team and our valued partners — from cattle suppliers to feedlots and processors — who all play a crucial role in delivering the finest beef for our customers,” concluded Mr. Warmoll.
Chef of the Week: Pedro Vega Fuentes, Food Innovation Chef at Olive Catering in Bristol
How long have you worked at your current restaurant?
Two and half years.
Where did your passion for cooking come from and where did you learn your skills?
From a young age, my grandfather was a farmer, and every Sunday he would always cook lunch for the family. I really enjoyed watching him cook and seeing how much love and passion he put into his dishes. But the best part was having the whole family together, eating the wonderful food and enjoying each other’s company. Years later, I helped my aunt with the Sunday family lunch and started learning about the passion for cooking, alongside the skills I gained from cookery school and work experiences.
What do you enjoy most about being a chef?
Having the opportunity to do different things every day, work in a dynamic environment, be involved in development and changes, and also have the chance to create new dishes and ideas.
Name three ingredients you couldn’t cook without.
Olive oil, garlic and fresh tomato.
Which piece of kitchen equipment couldn’t you live without?
Grill, oven and slow cooker.
What food trends are you spotting at the moment?
Food surplus and comfort food with twist.
What do you think is a common mistake that lets chefs down?
I think the most common mistake that lets chefs down is the lack of planning and preparation.
What is your favourite time of year for food, and why?
I like Easter food, but I love summer because it is when I travel and eat food from different countries. I also like September; it’s a great season, and it’s when we start working on plans for the coming year after the summer. There is always a lot happening in September.
Which of your dishes are you most proud of?
Probably one of the dishes I made when I came second in the Young Chef of the Year competition in Spain: Beetroot Ravioli with Iberian Pancetta, Egg Yolk, and Butternut Squash Purée.
How do you come up with new dishes?
Normally, I draw inspiration from other chefs, social media, or simply by eating out and trying different dishes. I also love the idea of fusing different cultures and techniques. I enjoy playing with food and experimenting with different ideas.
Who was your greatest influence?
On my life, my mum.
Tell us a chef you admire.
Jordi Roca.
What is your favourite cookbook?
The Flavour Thesaurus.
Who do you think are the chefs to watch over the next few months?
Ben Allen and Diego Guerrero.
What’s been your favourite new restaurant opening of the last year?
Seven Lucky Gods in Bristol.
Tip Top On The Cliff Top
The Chefs’ Forum Cornwall Lunch at The Headland Hotel in Newquay brought together top chefs, local producers, and industry professionals to showcase Cornwall’s finest ingredients. An impressive four-course menu highlighted the depth of talent and innovation in Cornish cuisine.
The Headland Hotel provided a fittingly luxurious and scenic backdrop for the event. Perched on a clifftop overlooking Fistral Beach and offering sweeping Atlantic views, The Headland is a testament to Cornish hospitality and welcomes guests from across the globe to experience the best of the region’s culture and natural beauty.
Chefs’ Forum Founder, Catherine Farinha played MC at the lunch and introduced the local produce suppliers. Colin Putt from Dole Cornwall told the guests of the problems that growers and farmers have experienced this year with the wettest year in living memory.
Brian Etherington Meat Co. Sales Manager, Colin Kettle, then told the guests about the provenance of the local beef and pork and talked about the importance of supporting local farmers, who have also had problems in feeding their animals, as they haven’t been able to graze because of the terrible wet season.
Matthew Stevens then spoke about the delicious hake he supplied and the hardworking trawlermen who land the deep-sea fish species. He told the guests that he supports The Fisherman’s Mission and encouraged them to do so too.
General Manager, Jason Adams said
“It is wonderful to have the students from Cornwall College here in our kitchens, learning from our chefs and working front of house with the restaurant team today. As a trained chef myself, I am delighted to see how keen and dedicated the young team are and it is a great sign for our industry. It fantastic to be able so celebrate excellent local produce and we really are grateful to the sponsors for their support of such a positive event for the local hospitality industry.”
Executive Chef, Gavin Edney echoed his comments, he said
“I am delighted to host the Cornish Chefs’ Lunch here at The Headland, its great to see 14 young chefs and front of house students working so hard and getting involved with every element of a live service for our industry peers. Today’s event is really well-attended and its really important that we nurture this young talent to protect the future of our industry – If we don’t nurture the young talent, then we’ll run out of great places to eat.”
Emma Edwards, Head of Hospitality, Catering, Hair and Beauty was delighted to bring a team of seven front of house and seven back of house level three students to The Headland Hotel, she said
“It is a great opportunity for our students to work at such a beautiful property, this is fantastic work experience for them and they have really enjoyed the day! It was great to see Abbie Turner and Phoenix Ford who were awarded ‘Star of the Day’ and each received a signed copy of The Chefs’ Forum’s recipe book – The Chefs’ Knowledge -A great day for all involved.”
Lunch guests were welcomed with a Brown Brothers Estate Chardonnay and Durif.
What was on the menu?
Adrian Oliver of Cornish Field Kitchen served the starter, an award-winning pork and bacon sausage roll with beetroot ketchup and pickled red onion, which paid homage to traditional flavours with a refined touch. He also served a portion of Hospitality Action ‘Invisible Chips’ to raise the profile of the industry charity, alongside Southwest board-member, Stuart Mathieson, who promoted their next charity dinner to be held on 27th February 2025 at The Alverton Hotel in Truro.
The fish course by Debbie Thorpe, a MasterChef: The Professionals 2019 finalist, featured Cornish hake in a delicate Laksa curry sauce with marsh samphire and freshly foraged sea purslane, perfectly balancing local ingredients with bold, international influences.
Gavin Edney, Head Chef at The Headland, then presented a main course of slow-roasted West Country beef, complete with an oxtail tart, Roscoff onion, turnip, horseradish, and a classic Bordelaise sauce.
To close the meal, Eddy Rains from The Halfway House Inn prepared a nostalgic
treacle tart with mulled poached quince, hazelnut and cinnamon tuille, and Cornish clotted cream, rounding off the lunch with a comforting, seasonal dessert.
Supported by suppliers including Dole Foodservice, Matthew Stevens, and Brian Etherington of the Meat Co, The Chefs’ Forum Cornwall Lunch celebrated the region’s dedication to sustainable, quality produce.
The event reinforced Cornwall’s growing reputation as a culinary destination and the collaborative spirit among its chefs and producers, making it a standout occasion in the Cornish food scene.
Photography & film by Carlos Farinha
