Young London Students Discover the Flavours of Wild Alaska Seafood at Hospitality Industry Taster Day

Students from local secondary schools were given an exciting introduction to the world of hospitality yesterday (3^rd March 2026) at the Hospitality Industry Taster Day at West London College, an annual event designed to inspire the next generation of chefs, hospitality professionals and food innovators.

The event welcomed 200 pupils from Years 8, 9 and 10 from local feeder schools, offering them a hands-on opportunity to explore careers in hospitality while discovering the remarkable quality and flavour of Wild Alaska Seafood.

Organised in association with the Alaska Seafood Marketing Institute (ASMI), the event showcased the versatility and sustainability of species such as Alaskan salmon and pollock, demonstrating how these responsibly harvested seafoods can be transformed into delicious and accessible dishes.

One of the highlights of the day was a tasting experience led by Chef Carniel, who worked alongside talented hospitality students from West London College to prepare two elegant Alaska seafood canapés:

Alaska Pollock Croustade VIEW RECIPE

Alaska Pink Salmon Skewer VIEW RECIPE

These bite-sized creations featured Wild Alaskan salmon and pollock, carefully crafted to introduce younger palates to new flavours and textures.

Chef Carniel Levy said

“It was fantastic to work alongside the students from West London College to create these canapés and to showcase the incredible quality of Wild Alaska seafood. Alaska salmon and pollock are beautiful products to cook with; clean, sustainable and full of flavour, so they’re perfect for introducing young people to great seafood.

What made the day especially rewarding was seeing the reaction from the visiting students. Many were trying these species for the first time, and you could see how much they enjoyed discovering new flavours. Being able to talk about where the fish comes from, how it’s responsibly harvested and why provenance matters is just as important as the cooking itself. Events like this are a brilliant way to inspire curiosity about food.”

The canapés were enthusiastically received by the visiting students, many of whom were tasting these premium seafood species for the first time. The dishes demonstrated how sustainable seafood can be both nutritious and exciting, offering young people a fresh perspective on the possibilities of cooking and eating fish.

Ellie Taylor, representing Wild Alaska Seafood presented a video to the audience showing the people and families behind the organisation and spoke about the provenance and sustainability of the fish species, while the students enjoyed the canapes, she said

“It was wonderful to see so many young people discovering the flavour and versatility of Wild Alaska seafood. Alaska salmon and pollock are among the most sustainably managed fisheries in the world, caught in the pristine waters of Alaska and carefully protected for future generations.

Alaska pollock is actually one of the most abundant and versatile whitefish species globally and found in fish fingers and even McDonald’s Fillet-O-Fish, while Wild Alaska salmon is renowned for its rich flavour and natural nutrition, including high levels of omega-3s. Introducing these products to students at an early stage helps build awareness of sustainable seafood choices.

We’re incredibly grateful to Chef Carniel and the West London College students for preparing such delicious canapés, they were beautifully presented and clearly very well received by the young guests.”

Adding a touch of luxury to the tasting experience, the canapés were finished with beautiful, best-selling Imperial Gold Caviar (from sustainable, high-welfare farmed sturgeon), that are milked for their eggs (not killed) and Wild Salmon Caviar, kindly sponsored by Beleaev Caviar Gourmet. It was a delicate garnish that elevated the dishes while sparking students’ curiosity about different seafood products and culinary techniques.

Denise Charles, Head of Curriculum for Hospitality, Catering and other Service Industries was delighted to welcome the feeder schools to the college for the sixth year in a row, she said

“It was a real pleasure to host the 6th Annual Chefs’ Forum Hospitality Industry Taster Day at West London College in association with Wild Alaska Seafood. The event continues to grow year on year, and we were delighted to welcome the greatest number of feeder schools we’ve ever had taking part.

Our aim is always to give young people a genuine insight into the hospitality industry while allowing them to experience high-quality ingredients and professional cookery first-hand. Seeing their enthusiasm as they tasted the canapés and interacted with chefs and students made it clear what a valuable and inspiring experience the day was for everyone involved.”

Beyond the tasting session, the programme also provided a broader insight into the hospitality industry. The day featured demonstrations on The Chefs’ Forum Demo Stage, powered by CookTek Induction, from MCS Technical Products and Unox Bakerlux and presentations from leading chefs and hospitality professionals, including an interactive mocktail demonstration by award-winning Bar Manager Salvatore Maggio from One Aldwych.

Executive Chef Mattia Ricci (Sexy Fish Mayfair) cooking prawn gyoza dumplings on stage – VIEW RECIPE

Mattia has just hosted four students from West London College at Sexy Fish Mayfair – Read all about it HERE

Santhosh Ravimony (Tower Hotel) demonstrating his diverse burger menu with the help of the students to build them.

Our Pure Ionic Water Chef of the Week, Clanny Rodrigues (Sexy Fish) got the students to create his classic and highly theatrical fruit platter with signature strawberry cheesecake and chocolate fondant.

The demo chefs and audience were kept hydrated throughout the event with Pure Ionic hydrogen-rich, alkaline water that has been installed in the college kitchens.

All students from the ten schools present, who joined the chefs and mixologists on stage, received a copy of The Chefs’ Forum’s book, The Chefs’ Knowledge, as a reward for representing their schools and showcasing their culinary and mixology skills.

The students also enjoyed live performances by young rapper Sabodi, who freestyled over the latest big tracks. This lifted the atmosphere between demonstrations and kept the students excited and engaged – It was clear the young guests really loved this element, which turned the event into a show!

Through live cookery demonstrations, interactive activities, and tasting opportunities, the event aimed to motivate young people to consider hospitality as a rewarding career path and explore learning pathways at West London College, while also increasing awareness about the importance of sustainable seafood.

A doughnut decorating competition, between the schools finished the day.  The students’ creations were judged by the visiting chefs and the standard of creativity and flare was very high!

Ealing Alternative Provision (EAP) won the competition and a copy of The Chefs’ Knowledge.

For many of the visiting students, the experience provided a memorable first step into the culinary world, proving that Wild Alaskan seafood can be both delicious and inspiring when placed in the hands of creative chefs and enthusiastic young learners.

Huge thanks to First Choice Produce for supplying all dry goods and fresh produce, Premier Foods for supplying pasta sauce for the the pasta pot lunch, and Lee Kum Kee for supplying a selection of delicious sauces.

As the event concluded, students left with new knowledge, new tastes, and perhaps the first spark of a future career in the hospitality industry.

Photography & film by Carlos Farinha @carlosclickuk

Generation Z, Leadership and the Future of Hospitality

The 2026 Tourism & Hospitality Conference and Careers Fair at Bournemouth Highcliff Marriott Hotel brought together senior leaders, academics, HR directors and students for a day of critical debate and industry insight under the theme:

“Generation Z and the Future of Work in the Hospitality and Tourism Industry.”

Chefs’ Forum Founder, Catherine Farinha was delighted to be invited to attend by Principal Academic in Human Resource Management, at Bournemouth University Business School, Dr. Charalampos Giousmpasoglou.

Hosted by Bournemouth University Business School in association with Bournemouth Area Hospitality Association (BAHA), the conference welcomed a distinguished line-up of speakers and panellists representing luxury hotels, global brands, independent operators and leading universities

With more than 30 organisations in attendance at the Careers Fair, including Marriott International, Mandarin Oriental, Corinthia, Four Seasons, The Dorchester Collection and Rosewood. The event provided a rare platform for genuine dialogue between industry and future talent

The Local Industry Perspective: Leadership, Culture and Resilience

Opening the day, local restaurateur, publican and National Industry Voice, Andy Lennox, founder of The Fired-Up Collective of brands (Nusara, The Wessex Pub Co and La Bocca), set the tone with a candid keynote on rebuilding hospitality culture post-pandemic.  Catherine has been working with Andy to promote his national campaign to cut VAT, to give the hospitality industry a chance to recover. Andy made the point that the current scenario means that operators and employers are not hiring, as they can’t afford to do so.

Andy started his first business when he was 21, Koh Thai Tapas in Boscombe and sold it when he was 30. He assured the room that if they ever run their own business, they will run out of money, and that its part of entrepreneurship.

“Hospitality is the essence of entrepreneurship and contributes 66 billion to the UK economy. Generation Z are not disengaged,” Lennox told delegates. “They are purpose-driven. If we want to attract and retain them, we must lead with authenticity, community and craft. Hospitality the old way – genuine service and pride in the profession. Its not easy, its not for everyone, but it is fun.  This resonates more than ever: You have to know the difference between hospitality, which is that we create and look after peoples’ moments.  You have to train your team, then train them again.”

Panel moderator Michael Clitheroe, Director of TLC Hospitality, reinforced the need for operational clarity and people-first leadership. He reiterated that Gen Z or Millennials are the future of our industry. Is there a mismatch between jobs available, the requirements of the industry and what Generation Z are happy to do, in line with their expectations. We have to look after each other, it is hospitality within hospitality.

“We cannot separate commercial performance from culture,” he said. “High retention, high service standards and strong EBITDA (Earnings Before Interest, Taxes, Depreciation and Amortisation) are not competing priorities, they are outcomes of empowered teams. If we look after our people, develop them and look after them on a daily basis, then this makes them stay. We need to look at middle management and what it means.  We must be a barnacle and stick with each role; Walk don’t run, so you really get to learn the ropes and develop to our full potential as professionals.”

Rosie Radwell, Managing Director of Marsham Court Hotel, spoke passionately about accessibility and inclusive tourism:

“If we want the future workforce to believe in hospitality, we must demonstrate that our businesses reflect the society we serve. Accessibility, wellbeing and inclusion are no longer optional, they are strategic and something that we as a business are very passionate about. We should reward loyalty, as we do in retail.  My Reception Manager is 21, I hired her at 17 and she’s been with us for four years.  Trusting your team will lead to retention and loyalty from your team.

“I love doing  ‘Back to the Floor’ days, because it keeps my skills up to date and shows the team that I am prepared to learn every aspect of the business, from waste disposal to pot wash, working the pass and serving front of house.”

The Educators’ Perspective: Redefining Professionalism

A second session examined the role of education in shaping Gen Z expectations.

Professor Peter Jones, Chair of The Crumbs Project, highlighted the importance of vocational integration:

“The future of hospitality education lies in immersive learning. Students must graduate not only with theoretical knowledge, but with operational confidence, cultural and ethical awareness. I have done many pieces of work, examining what each party wants, what we haven’t found yet is the glue that holds it all together and that is where education comes in. St Benedit’s Rule was given to me by my tutor, when I was at Reading University, he then went on to become a Benedictine Monk. The book gives you a great idea of what hospitality is all about.  Any guest who arrives at the monastery, must be treated as Christ would do himself.  St Benedict’s Principles of Hospitality means a warm, hospitable welcome should be always given – This is interesting reflection from 1500 years ago. Gen Z are wise beyond their years and are not being unrealistic in their requirements, such as work/life balance and consensus.”

The Curriculum of Curiosity – Developing observational and analytical Rigour

Peter went on to discuss how a curriculum may look in 2030. He suggested that need to look at every element of the business and the impact it has on other departments.  For example, Marketing may make promises that operations then have to deliver.  Finance may set a budget that may not work for purchasing in terms of ingredient quality for chefs.  Integration and innovation are key, in terms of the need to observe, see why things may be going wrong and find out why.

 “The curiosity is using the intellectual knowledge to establish’ the why’, why is this happening?  You should only look at a textbook when you need to, but the Book of Benedict is really the only book you need.  We should be spending more time in dialogue and encouraging people to think far more critically than they already do. Peter finished by saying that we need to look, observe and understand and education can help to achieve this.”

Professor Adele Ladkin of Bournemouth University chaired the next panel and emphasised the structural implications of workforce transformation:

“We are seeing digitalisation, AI, migration patterns and wellbeing expectations converge. The industry must think systemically about fair work and sustainable employment models.”

Robert Richardson, CEO of the Institute of Hospitality, challenged businesses to elevate professional standards:

“Hospitality is one of the world’s most powerful economic sectors. It is time we match that scale with professional recognition, leadership development and global advocacy. We have the privilege of running the largest hospitality platform, so we can help with research with academic institutions. We can bring research into businesses. We need to be inclusive and forge industry and educational partnerships. We are in an industry where any person of any age or background can join and thrive. We need to establish what is important to our employees of any demographic. We need to be more personal and less general in attracting and retaining Gen Z into our workforce. We are looking at becoming a chartered industry and the government is being very supportive. We need to demonstrate that we are fantastic employers, not the employers that the marketing department or social media says we are.  Hospitality has always been about people. If we invest in them properly, the future of this industry is extraordinarily bright.”

Dr Maria Gebbels of the University of Greenwich addressed the shifting perception of hospitality careers:

“Gen Z evaluates employers through the lens of fairness, progression and identity. If the industry fails to address gender dynamics, inclusion and meaningful career pathways, it will lose competitive ground. Empathy and passion in hospitality cannot be replaced by AI. We must broaden the idea of what hospitality is and we really need to shout about some of the great things that our industry does. We are working with a slightly outdated model, and we need to have students far more involved in our decision-making process.”

The 2026 BU Tourism & Hospitality Conference did more than explore the future of work, it modelled the collaborative leadership required to shape it was a a privilege to attend.

The future of hospitality will be shaped through sustained collaboration between industry and education. Organisations and professionals who wish to engage with the BU Tourism & Hospitality Conference, contribute to future panels, support the Careers Fair, collaborate on research, or connect with emerging talent are warmly invited to get involved.

The Bournemouth University Hospitality & Tourism team remains committed to building meaningful, long-term partnerships that benefit businesses, students and the wider sector. Those interested in exploring collaboration opportunities are encouraged to contact Dr. Charalampos (Babis) Giousmpasoglou (cgiousmpasoglou@bournemouth.ac.uk) at Bournemouth University Business School.

Miller Prada Appointed Group Culinary Consultant of The Evolv Collection

LONDON, 19^th February 2026: The Evolv Collection, the multi-award-winning hospitality group led by Martin Williams and founded by Sir Terence Conran in 1991, is delighted to announce the appointment of Miller Prada as Group Culinary Consultant, effective 9^th February 2026. The Michelin-starred chef will lead the culinary direction across the premium hospitality group’s portfolio of iconic restaurants, completing an extraordinary convergence of Michelin-calibre talent that signals a bold new era for the group.

With over 19 years of experience in some of the world’s most acclaimed kitchens, Miller became a Michelin-starred chef at the age of 33, earning the accolade for his debut restaurant, Humo London, launched in early 2023. Under Miller’s leadership, Humo achieved its Michelin star in under a year, alongside additional accolades including No. 64 in the National Restaurant Awards, three AA Rosettes, New Opening of the Year 2023, and recognition as The One to Watch by Great British Chefs.

A Triple Crown of Michelin Talent

Miller’s appointment completes a remarkable trio of Michelin-calibre chefs now working within The Evolv Collection. As Angler Restaurant marks its 13th consecutive year holding a Michelin star under the stewardship of Head Chef Craig Johnston, who recently became the only chef in Britain to hold both The Roux Scholarship and a MasterChef: The Professionals title, the group has made two further landmark culinary appointments that demonstrate CEO Martin Williams’s unambiguous commitment to world-class culinary excellence.

“We have tripled our Michelin talent.” said Martin Williams, CEO. “Craig Johnston has proven year after year that Michelin-level consistency is achievable and sustainable at The Evolv Collection. Adding Miller Prada as our Group Culinary Consultant and securing two-Michelin-starred Pierre Minotti for Orrery represents a step-change in our culinary ambition. These three chefs, each extraordinary in their own right, represent exactly where we are taking this group.”

Miller Prada commented: “Joining The Evolv Collection at such a pivotal moment is a true honour. I’m excited to help shape the next chapter of a group built on the Conran legacy and a portfolio of iconic London restaurants, and I look forward to bringing my own creative vision to continue that tradition of excellence. My focus will be on delivering meaningful creative impact that supports the Collection’s evolution and future direction.”

The Orrery Transformation

Miller’s first major project for The Evolv Collection has been the transformation of Orrery, the celebrated French restaurant on Marylebone High Street. Following its three-month refurbishment which began in January 2026, it was Miller who identified and brought in Pierre Minotti, the accomplished Executive Chef behind the two-Michelin-starred Alex Dilling at Hotel Café Royal, as Orrery’s new Executive Chef. The restaurant will reopen in Spring 2026 as Orrery by Pierre Minotti, with Miller and Pierre working in close collaboration on the restaurant’s transformation.

Martin Williams added:“Miller hit the ground running. Identifying and securing Pierre Minotti for Orrery was his first act as Group Culinary Consultant, and it speaks volumes about both his vision and the calibre of talent he attracts. Pierre achieved the extraordinary feat of earning two Michelin stars for Alex Dilling just four months after opening, he is exactly the right chef to help us reclaim Orrery’s Michelin star.”

About The Evolv Collection

The Evolv Collection operates 30 venues across 17 distinct brands, including powerhouse names such as Bluebird, Sartoria, Stories and Chop House & Tavern; British heritage institutions like Quaglino’s and Coq d’Argent; and pinnacle offerings including the Michelin-starred Angler. With ambitious plans to expand to more than 100 venues globally by 2030, the group is pursuing a strategic vision that honours Sir Terence Conran’s legacy while building powerhouse brands with international appeal. The Evolv Collection’s portfolio celebrates British dining heritage, distinctive design, and exceptional hospitality across London, Birmingham, Manchester and New York.

A Culinary Journey Spanning Continents

Born in 1990 in Bogotá, Colombia, Miller was raised surrounded by brilliant cooks. His great-aunt, aunt and grandmother taught him culinary basics through convivial feasts at a nearby family farm, featuring home-made cheese and farm-grown vegetables, formative experiences that continue to influence his cooking today.

Miller’s global culinary journey has taken him through Sydney, Hong Kong, Miami, Dubai and Lima. His time in Lima proved particularly influential, where he completed his Le Cordon Bleu training and was introduced to Japanese culture through the country’s Nikkei (Japanese Peruvian) community, an influence that would shape his distinctive culinary style.

Arriving in London in 2011 seeking fine dining experience, Miller worked alongside culinary luminaries including Jason Atherton, Brett Graham and Endo Kazutoshi. His impressive career includes positions at Pollen Street Social (one Michelin star), La Mar (Bogotá), The Ledbury (three Michelin stars), and Endo at Rotunda (one Michelin star), where he rose to Head Chef. He played pivotal roles in the openings of Rotunda and Sumi and later served as Group Executive Chef at Creative Restaurant Group before launching Humo London.

Miller Prada assumed his role as Group Culinary Consultant on 9^th February 2026.

Setting Professional Standards Early: Speedwrap Pro® at West London College

Chef of the Week Sponsored by Pure Ionic Water: Adam Gerrish, Head Chef at The Apple Tree Inn

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 Head Chef at The Apple Tree Inn for 2 months.

Where did your passion for cooking come from and where did you learn your skills?
My passion for cooking came from my apprenticeship at Charlton House Hotel in Shepton Mallet (1 Michelin star). I worked with a very talented team of chefs who encouraged me to enter and win many competitions.

What do you enjoy most about being a chef?
Being creative (especially in the pastry section), getting good feedback from guests and the buzz from a busy service.  I also like to encourage up and coming new chefs.

Name three ingredients you couldn’t cook without.
Cream, chocolate and ground almonds.

Which piece of kitchen equipment couldn’t you live without?
Serrated knife.

What food trends are you spotting at the moment?
Hot honey, sharing platters and plant-based foods.

What do you think is a common mistake that lets chefs down?
Lack of attention to detail and final presentation.

What is your favourite time of year for food, and why?
Autumn because it’s a wonderful season for squashes, root vegetables, blackberries, apples and pears to make jams, chutneys and soups.

Which of your dishes are you most proud?
Baked Chocolate Tart with Cherry Panna Cotta and Morello Cherry Sorbet.

How do you come up with new dishes?
Experimenting with new ingredients, dining out, chef days out, attending courses and demonstrations. Cookery books.

Who was your greatest influence?
Jerome Barbancon for motivating me to follow him around the country and become more confident in my career as Head Pastry Chef. Also, Peter Gorton for his encouragement in competitions when I was younger.

Tell us four chefs you admire.
Nathan Outlaw, Paul Ainsworth, Michael Caines, and Damien Wager.

What is your favourite cookbook?
Essence – David Everitt-Matthias (Le Champignon Sauvage).

Who do you think are the chefs to watch over the next few months?
Ayesha Kalaji at the Queen of Cups, Glastonbury.

What’s been your favourite new restaurant opening of the last year?
Station Cafe at The Creamery in Castle Cary (owned by The Newt).

www.theappletreeinn.co.uk

The Roux Scholarship Announces its 18 Regional Finalists for the 2026 Competition

The Roux Family are delighted to share the names of the 18 chefs who have reached the regional finals for The Roux Scholarship 2026. This year, 12 of the 18 finalists are new to the competition, with four of last year’s national finalists qualifying among them. The chefs come from establishments as far afield as Northern Ireland and Devon.

The 18 chefs, and two reserves, were selected from their written recipes that based on the recipe challenge*. The recipes were submitted anonymously to the judges, who took part in the Recipe Judging day at The Waterside Inn on 11th February 2026. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 5th March 2026 at University College Birmingham and University of West London, Ealing.

THE CHEFS COMPETING IN LONDON:

• Katherine Altham Hélène Darroze at The Connaught, London
• Jamie Angel Gravetye Manor, West Sussex
• Nathan Cooper Baxterstorey, London
• Angelos Korounti The Ritz, London
• Jasmin Layzell The Dysart Petersham, Surrey
• Jordon Powell Chalk Restaurant, West Sussex
• Jacob Reilly Hélène Darroze at The Connaught, London
• Oliver Robinson Coworth Park, Berkshire
• James Rodgers Coworth Park, Berkshire
• Taehyun ‘Max’ Kim Hide, London
• Nikoletta Theofylakidou Restaurant Associates, London
• George Wintle Trinity, London

Judging in London: Michel Roux, Brian Turner CBE, Emily Roux, André Garrett MCA, Angela Hartnett OBE, Mark Birchall, James Martin.

THE CHEFS COMPETING IN BIRMINGHAM:

• Liam Anderson Midsummer House, Cambridge
• Harrison Brockington Gather, Devon
• Rosie Bull The Black Swan Oldstead, North Yorkshire
• Andrew Cassling The Cardan Bar & Grill, Northern Ireland
• Niall Frith The Forestside, Cumbria
• William Hampson Northcote Hotel, Cumbria

Judging in Birmingham: Alain Roux, Simon Hulstone, Rachel Humphrey, Sat Bains, Adam Smith MCA. 

There are two chefs in reserve (should any finalists not be able to compete):

William Salter, L’Enclume, Cumbria

Harry Sutton, Lainston House Hotel, Hampshire

*Recipe challenge

For the recipe application, Roux Scholarship 2026 applicants were invited to create a recipe for four people using the following ingredients and criteria: One Devon White slow grown, free-range chicken, and its chicken livers, along with two simple or composed garnishes/accompaniments one of which had to be predominantly leek-based. A sauce had to accompany the dish. The regional finalists will have 2.5hrs to cook their dish, along with a dessert devised and prepared from a mystery box of ingredients given to them on the day. The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dishes.

QUOTES FROM THE JUDGES

Chairman Michel Roux Jr: “There was a very high level of cooking, which was reflected in how difficult it was to come to a decision on who to put through to the regional finals. The clever and full use of the whole of the chicken was what impressed us most: the carcass, the wings, the legs. That’s what we were looking for.”

Chairman Alain Roux: “It is great to see so many chefs have been supported to enter the competition by some of the best restaurants in the country at every level. It’s also great to see the past winners, our Roux Scholars, support their chefs. This is what it’s all about: passing on the skills, knowledge and talent to the next generation.”

Emily Roux: “There were some really delicious recipes to read, I think we’re going to be blown away at the regional finals. There are some amazing restaurants from throughout the UK represented and I think it’s going to be a tough regional and final. I’m excited for it.”

Lisa Goodwin-Allen: “It was my first time judging the recipes and I thought some of them were really interesting, with some great detail. Some were more focussed on using the leek in different ways, and others used as much of the chicken as possible, and so there was less wastage. And it was all about showing their creativity and what can be done in the 2.5 hours.”

Mark Birchall: “I thought all the chefs who’ve got through, really deserve their places. There are some really interesting recipes and nice combinations and nice techniques with their proteins, it’s going to be delicious to taste them all.”

Key facts:

• The paper applications are judged blind, so judges do not know the applicants’ identity, place of work, or any details other than the recipe.
• Six finalists have competed in the finals before: Katherine Altham (national finalist 2025), Liam Anderson (national finalist 2025), Harrison Brockingham (national finalist 2024), Jacob Reilly (regional finalist 2024), Oliver Robinson (national finalist 2025), Nikoletta Theofylaktidou (national finalist 2025).
• There are four female chefs competing in the regional finals, two of whom are new to the competition. They are: Katherine Altham, Rosie Bull, Jasmin Layzell and Nikoletta Theofylaktidou. This equals the 2023 number for female finalists, the highest ever.
• For more information on the White Paper titled ‘Women Chefs and The Roux Scholarship’ published in 2022, see https://www.rouxscholarship.co.uk/diversity-and-the-roux-scholarship/
• The finalists come from a wide range of establishments, including contract catering restaurants and three-star Michelin restaurants.
• The rules dictate that chefs must be resident in the UK, but their backgrounds are varied with finalists coming from Great Britain as well as countries such as South Korea, Greece and Australia.
• As well as looking at how enticing the dish is and the best use of ingredients, the judges were looking at the wastage of ingredients and how every part of the chicken was used.
• The judging panel 2026 is: Alain Roux, Michel Roux Jr, Brian Turner CBE, Emily Roux, Angela Hartnett OBE, Sat Bains (Roux Scholar 1999), Rachel Humphrey, James Martin, André Garrett MCA (Roux Scholar 2002), Simon Hulstone (Roux Scholar 2003) and Adam Smith MCA (Roux Scholar 2012), Mark Birchall (Roux Scholar 2011) and Lisa Goodwin-Allen.

Chef of the Week Sponsored by Pure Ionic Water: Charlie Davis, Executive Chef at The Curious Taproom

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 took over the kitchen at The Curious Taproom 5 months ago.

Where did your passion for cooking come from and where did you learn your skills?
I’d always wanted to be a chef, and I think it stemmed from cooking and baking with my nan. The first kitchen I worked at was The Walnut Tree in Yalding where I completed an NVQ level 2 apprenticeship.

What do you enjoy most about being a chef?
The thing I enjoy most about being a chef is being part of a close-knit team and passing knowledge and skills on to the next generation of young chefs.

Name three ingredients you couldn’t cook without.
I couldn’t cook without are garlic, Maldon salt and soy sauce.

Which piece of kitchen equipment couldn’t you live without?
A piece of kitchen equipment I couldn’t live without would be my Thermapen temperature probe.

What do you think is a common mistake that lets chefs down?
A common mistake that let chefs down would be unorganised sections, if your mise en place is not there and you aren’t consistent in your set up, service will be a struggle.

What is your favourite time of year for food, and why?
Winter is my favourite time of year for food, I love a slow braise and hearty root veg and big bold rich flavours.

Which of your dishes are you most proud of?
When I as Junior Sous at The Swan at Chapel Down, I put a scallop dish on the menu; pan seared scallops, pancetta crumb, pancetta fat mayo, tomato kasundi and a gem lettuce foam. It looked elegant and tasted great; we called it a scallop BLT.

How do you come up with new dishes?
I think bouncing dish ideas around the kitchen when we are prepping is where some of my best dishes have come from, everyone having their own small influence and touch on the plate and then orchestrating it into a final dish.

Who was your greatest influence?
My greatest culinary influence would be my first head chef at The Walnut Tree, he convinced me to do an apprenticeship and help put me on the hospitality path. Without meeting him, I could have been in a completely different career.

Tell us three chefs you admire.
I admire Will Murray and Jack Croft from Fallow, I love their approach to food and their presence on social media is incredible. Also, Matt Christmas for Chez Bruce, he’s all about classic techniques, but in a modern and interesting way and this really resonates with me.

What is your favourite cookbook?
My favourite cookbook is The Flavour Thesaurus; it really helped me when I was a young chef to understand flavour profiles and think outside the box with flavour pairings.

Who do you think are the chefs to watch over the next few months?
Chef to watch over the next few months; Marcus Clayton at St Leonards in West Malling, his past experience really shines through on his menus, intricate and beautifully executed dishes cooked with hyper local ingredients.

What’s been your favourite new restaurant opening of the last year?
Not the most cheffy answer, But Bare Bones Chicken in Rochester is one of my go to spots now, gluten free fried chicken with super tasty sauces and sides. My girlfriend and I love going there on my days off.

www.curiousbrewery.com

Photo credit: Key and Quill

The Chefs’ Forum Thanks Tewkesbury Park for Hosting an Inspirational Student Showcase Lunch

The Chefs’ Forum has extended its sincere thanks to Tewkesbury Park Hotel, Gloucestershire, for hosting an exceptional day of learning, collaboration and culinary excellence as part of the Cotswolds & Bath Chefs’ Forum Lunch. The event brought together leading chefs, premium suppliers and hospitality students for an inspiring showcase of skills, mentorship and outstanding produce.

Students from Heart of Worcestershire College (Back of House) and South & City College Birmingham (Front of House) were given a unique opportunity to work alongside some of the region’s most respected chefs and hospitality professionals. Throughout the day, students gained valuable insight into the operational standards, teamwork and attention to detail required within a luxury hotel and golf resort environment.

Patrick Jones, General Manager of Tewkesbury Park, commented:

“Our business is all about supporting the next generation of hospitality professionals, and we’re always proud to open our doors to students. There’s an opportunity here to learn every aspect of luxury hospitality, from the kitchen to front of house and beyond, and we look forward to welcoming many of these students back for work experience in the future.”

Sponsors, Pure Ionic Water conducted a ‘compare and contrast’ experiment of tap water and micro-filtered, remineralised, hydrogen-rich Pure Ionic Water.  All guests agreed that the premium, filtered table water, served in glass bottles was far superior, a great palate cleanser and accompaniment to the lunch.

Mica Wilkes from Tailors Eating House won the raffle and will receive a totally free under sink system for her restaurant, so she can see the difference when cooking with and drinking with this market leading, micro-filtered water.

A Menu Showcasing Skill, Seasonality and Supplier Excellence

The lunch menu was delivered by a team of accomplished chefs, each showcasing their individual style while celebrating the quality of produce supplied by event sponsors.

Starter: Whipped Goat’s Curd, Beets, Tahini and Dukkha
Created by Matt Lord, Regional Executive Chef for ESS Defence, Marine and Aerospace, the dish highlighted balance, texture and freshness.

Matt commented:

“The quality of the heritage beets from Dole Foodservice was exceptional, vibrant, fresh and consistent, which makes a huge difference when you’re keeping dishes clean and ingredient-led. I have been working with The Chefs’ Forum for the last 14 years, since their launch in Bristol and it’s great to now be working in this region with other colleges, continuing to enrich learning and inspire the next generation of chefs and hospitality professionals.”

Palate Cleanser: Purbeck Ice Cream Bucks Fizz Sorbet
The sorbet proved a standout moment of the menu, delivering a refreshing and celebratory pause between courses.

Chefs on the day praised the product, with one guest noting:

“The Bucks Fizz sorbet from Purbeck Ice Cream was spot on, perfectly balanced, incredibly refreshing and exactly what you want to reset the palate.”

Fish Course: Cod, Cep Butter, Celeriac, Hen of the Woods, Chicken Juices
Prepared by Gareth Fulford, Chef Patron of Purslane Restaurant, Cheltenham.

Gareth said:

“Having fish supplied by Ritter Fresh gives you total confidence. The quality and traceability allow you to focus on flavour and technique, knowing the product will stand up on the plate and this cod certainly did that. The fresh produce from Dole was also superb, especially Hen of the Woods or Maitake as it is known commercially. It was also a fantastic opportunity for the students to work with top quality products and produce, not always accessible within college budget constraints.”

Main Course: Gressingham Duck Two Ways: Roast Duck Supreme, Duck Leg Kebab, Confit Carrots, Sweet Potato Fondant, Spiced Merlot Glaze
Cooked by Anuj Thakur, Executive Chef at Tewkesbury Park.

Anuj added:

“The duck from Ritter Fresh was outstanding consistent, well-prepared and full of flavour – It enabled me to add a touch of my Indian heritage into this wonderful seasonal dish. When you’re cooking for industry experts and peers as guests, that level of quality is invaluable.  The students from both colleges really impressed me and I cannot wait to welcome them back for work experience. Huge thanks to The Chefs’ Forum and the colleges for making this all possible.  I really liked my chefjJacket from Chef Works, I really liked the cool feel and was very impressed.”

Dessert: Apple, Almond and White Chocolate Bliss with Purbeck Vanilla Bean Ice Cream
Created by Jiju Narayanan, Head Pastry Chef at Tewkesbury Park.

Jiju commented:

“Purbeck Ice Cream’s vanilla bean ice cream is beautifully made, clean, creamy and full of natural flavour. It paired perfectly with the dessert and really elevated the final course.”

Jiju added,

“We really enjoyed having the students with us today and the whole event.  It is very important to nurture and inspire the next generation, and I really enjoy passing on my pastry skills and expertise gained from my time spent working in five-star hotels in Dubai – We can’t wait to welcome the students back again soon.”

Celebrating Student Excellence

The day also celebrated student achievement, with Myami Brown (Front of House) and Ollie Harvey (Back of House) named Stars of the Day. Both were recognised for their professionalism, attitude and skill, and each received a copy of The Chefs’ Knowledge, available in print (email catherine@redcherry.uk.com to purchase), as an e-book on Amazon and as an audiobook on Spotify.

With Thanks to Our Sponsors

The Chefs’ Forum extends special thanks to its event sponsors for their continued support of education and the next generation of hospitality professionals:

• Chef Works
• Pastry Gelato Equipment
• MCS Technical Products
• Ritter Courivaud
• Purbeck Ice Cream
• Pure Ionic Water
• Dole Foodservice

By bringing together leading chefs, premium suppliers and enthusiastic students, the event perfectly demonstrated how collaboration across the hospitality industry can inspire, educate and raise standards for the future.

Photography & film by Carlos Farinha @carlosclickuk 

Pedigree and Persistence: The 2026 Michelin Guide Reveal

As the culinary elite gathered in the heart of Dublin for the first-ever Michelin ceremony held on Irish soil, the atmosphere was one of calculated celebration. The 2026 Michelin Guide reflects a landscape where seasoned masters are doubling down on their legacies.

In terms of the guide’s highest tier, the status quo remained firmly in place for 2026. No new restaurants were promoted to Three Stars, leaving the total count at ten establishments. This elite group, which includes names like L’Enclume and The Ledbury, all successfully retained their distinctions.

London’s continued excellence was most visible in the Two-Star category, where two heavyweights proved that pedigree is a valuable currency in 2026.

Bonheur by Matt Abé: Perhaps the most poetic win of the night. Taking over the historic Mayfair site once occupied by Le Gavroche, Matt Abé (formerly Gordon Ramsay’s right hand) earned Two Stars just months after opening. It is a stunning debut that honours the site’s history while modernizing the “grand restaurant” experience.

Row on 5: Jason Atherton’s collaboration with chef Spencer Metzger has been the talk of Savile Row. Moving from one star to two in just a single year, the restaurant’s meteoric rise cements Atherton’s return to form.

While the capital dominated, the 20 new One-Star awards told a story of regional triumph. From JÖRO finally bringing a star to Sheffield to Maré ending Brighton’s decades-long drought, the 2026 list feels like a map of a maturing food culture. Even unconventional spaces made the cut, notably The Pullman in Galway, which earned its distinction within the wood-panelled confines of two restored Orient Express carriages.

Seven new Green Stars were awarded to sustainability leaders like Eight at Gazegill, while 37 new Bib Gourmands recognized high-quality, affordable dining. From Shwen Shwen’s West African cuisine to Dublin’s Big Fan, these awards reflect the Guide’s expanding interest in environmental responsibility and diverse, accessible flavours.

The 2026 Guide tells a story of an industry that has weathered the storms of the last few years by returning to its foundations of impeccable service and a relentless focus on the guest experience. From the sky-high views of Restaurant Gordon Ramsay High at 22 Bishopsgate to the cosy atmosphere of Killiecrankie House in Scotland, the message is clear: the bar has never been higher.

Award-Winning Chef Louise Wagstaffe Launches Gluten Free Catering – A Practical Playbook Built for Professional Kitchens

This February, award-winning chef and foodservice consultant Louise Wagstaffe is launching her first book; Gluten Free Catering, delivering the industry’s first chef-to-chef operational framework for safe, scalable gluten-free food delivery in professional kitchens.

Written specifically for chefs working under pressure, the book addresses real-world challenges commercial kitchens face when serving gluten-free diners including, cross-contamination risk, legislative compliance, menu confidence, speed of service and customer trust.

Unlike consumer-focused gluten-free cookbooks, this is a working manual designed for the realities of volume catering, where safety, consistency and reputation are non-negotiables.

Drawing on over 30 years of industry experience across education, healthcare, contract catering and hospitality, chef Louise combines deep culinary expertise with operational knowledge gained from working directly with professional kitchens. The result is a practical system that works in real service conditions, where staff turnover is high and operational margins are tight.

The  book equips chefs with clear explanations of gluten, coeliac disease and contamination risks, alongside proven systems for kitchen workflow, menu design, production flow and service communication. Professional recipes have been developed specifically for volume catering, ensuring consistency and efficiency without compromising quality. Legislative guidance is presented in accessible language, giving chefs the confidence to navigate compliance requirements without the need for legal expertise.

Louise Wagstaffe comments: “Chefs don’t fail at gluten-free because they don’t care – they fail because they’ve never been given clear, practical systems that work in real kitchens. This book is about confidence, clarity, and doing the job properly, without fear. Through working with operators, I know that staff turnover and training time are huge issues, meaning guidance needs to be simple, actionable and deliver results. Gluten Free Catering was built to solve those problems.”

The book has been endorsed by leading industry figures including Steve Munkley, Anthony Warner and Gary Schofield, with a foreword by Marco Pierre White, underscoring its credibility and relevance to today’s professional kitchens.

Purchase NOW on Amazon HERE

About the Author

Louise Wagstaffe is an award-winning chef, culinary consultant and founder of Delicious by Design. With over three decades of experience across professional kitchens and foodservice, she supports chefs to deliver safe, inclusive and commercially viable food. A recognised industry judge, speaker and long-standing consultant to Coeliac UK, Louise is known for her practical, chef-first approach to inclusive catering.