Campania Shines in Global Spotlight: A Culinary Journey Through Territory and Traditions
Campania’s unique blend of geography, history, and culinary heritage was celebrated in an exclusive showcase titled ‘Divine Campania and Its Stars’, offering invited guests a gastronomic journey through the region’s rich traditions. Held in London on November 6th at The Italian Embassy, this special event highlighted Campania’s remarkable culinary influence through a thoughtfully crafted menu, curated to bring the flavours of Italy’s southern coast directly to an international audience.
The event, A Journey Through Territory and Traditions, featured a range of Campanian specialties, underscoring why the region has become an inspiration for chefs and food lovers worldwide. Guests enjoyed a menu that wove together the essence of Campania’s traditional dishes, including:
The Fried Specialties – showcasing the art of Campanian frying with golden, crispy bites that embody the region’s approach to simple, yet flavourful food.
The Mozzarella – highlighting the creamy buffalo mozzarella of Aversa, famed for its rich texture and taste.
The Fish – featuring fresh Mediterranean seafood, a staple in Campania’s coastal cuisine.
A Stroll through Sorrento – a course dedicated to the Sorrento Peninsula’s flavours, capturing the aromas of local herbs and the essence of citrus groves.
The Rice and The Pasta – an homage to Campania’s passion for pasta and risotto, crafted with traditional ingredients.
The Vegetables – using local produce such as San Marzano tomatoes, celebrated for their taste and quality in both Campanian and global kitchens.
In the dessert section, “Sweet Campania” indulged attendees with classic treats, each carrying Campania’s culinary legacy:
The Babà – a rum-soaked sponge delicacy.
The Pastiera – a traditional ricotta pie that symbolises the region’s Easter celebrations.
The Graffette – a Campanian twist on doughnuts, dusted with sugar and perfect for ending a meal.
In addition to these classic dishes, Divine Campania brought in some of the region’s finest wines, showcasing selections from Villa Campagnano and Cantine Antonio Mazzella of Ischia. Sparkling wines from these vineyards offered a taste of Campania’s volcanic terroir, while Biancolella DOC and Per’e palummo DOC from Cantine Casa d’Ambra added a unique dimension to the evening, reflecting the essence of the region’s soil and climate in every sip.
Felice Casucci, Councillor for Tourism of the Campania Region, spoke passionately about the importance of events like this to share Campania’s heritage with the world
“Campania is the irresistible embrace of a people that challenges every attempt at classification. Our region’s culinary legacy, intertwined with its land and history, inspires not only travelers, but chefs worldwide. This event celebrates the journey into the heart of Campania, a place where food is not only tasted but felt.”
From fried delights to fragrant wines, ‘Divine Campania and Its Stars’ demonstrated how Campania’s culinary offerings extend beyond ingredients, bringing together tradition, territory, and a love for life that makes the region a beacon in both the world of tourism and the global culinary scene.
Red Gurnard Takes Centre Stage in 40th Anniversary of the Roux Scholarship
The humble red gurnard, often overlooked in favour of flashier seafood, is about to make waves in the culinary world. This year, as the renowned Roux Scholarship opens its doors to young chefs across the UK, competitors are being challenged to bring this underappreciated fish into the spotlight. With the Roux Scholarship celebrating its 40th anniversary, the red gurnard could be set to take a starring role in the career-making contest.
Historically seen as bycatch rather than a delicacy, the red gurnard is known for its firm, white flesh and rich flavour. However, it has yet to gain the recognition of more glamorous fish in fine dining. Now, with the 2025 Roux Scholarship tasking participants with creating a dish centred around Cornish red gurnard, this fish may finally be getting its due.
Open to chefs aged 22 to 29, this year’s competition requires entrants to develop a recipe serving four people using two whole dayboat Cornish red gurnards, live St Austell deep-sea mussels, red dulse seaweed, and two garnishes, one of which must include parsnip. This approach aims to inspire young chefs to showcase British ingredients, transforming them into gourmet dishes with creative flair.
The decision to spotlight gurnard aligns with the scholarship’s ethos of celebrating overlooked British produce and elevating simple ingredients. Judges, including Michel Roux Jr. and Alain Roux, hope that the challenge will push contestants to think beyond traditional fine-dining staples, embracing a less conventional fish to deliver fresh, inventive cuisine.
Red gurnard is particularly prized by those who appreciate sustainable seafood. It is found in British waters and is fished responsibly, making it a great choice for the scholarship’s commitment to sustainable, locally sourced ingredients. Competitors will be required to honour its unique flavour profile and texture, finding ways to highlight its firm flesh, which absorbs marinades well and stands up beautifully to bold seasonings.
By shining a spotlight on red gurnard, the Roux Scholarship’s 40th anniversary challenge not only marks a milestone for the competition itself but also brings attention to an often underrated British ingredient. Through this unique brief, the scholarship aims to open new avenues for chefs and diners alike, expanding appreciation for local, sustainable produce.
With entries open until midnight on 20 January 2025, young chefs with a passion for innovation and a love of British ingredients have the chance to take their place in the Roux Scholarship legacy. The winning chef will go on to train in one of the world’s leading three-Michelin-star restaurants, a career-defining opportunity that promises to bring red gurnard – and the chef who reimagines it – to the forefront of fine dining.
Chef of the Week: René Muller, Head Chef at Thurlestone Hotel in Devon
How long have you worked at your current restaurant?
2 and a half years.
Where did your passion for cooking come from and where did you learn your skills?
Learnt a lot of skills from my grand mother (granny’s food was always best).
What do you enjoy most about being a chef?
Love that every day is a learning day, and being able of bouncing ideas of one another.
Name three ingredients you couldn’t cook without.
Salt, potatoes and meat.
Which piece of kitchen equipment couldn’t you live without?
My knife.
What do you think is a common mistake that lets chefs down?
Over doing a simple but lush dish.
What is your favourite time of year for food, and why?
Autumn as I love the game season.
Which of your dishes are you most proud of?
Our venison dish we served last Monday at The Chefs’ Forum lunch we hosted at Thurlestone Hotel.
How do you come up with new dishes?
Research and try things out as you go along.
Who was your greatest influence?
Alfons Schuhbeck.
Tell us three chefs you admire.
Harald Wohlfahrt, Alfons Schuhbeck and Raymond Blanc.
What is your favourite cookbook?
Rick Stein’s Seafood.
Entries Open for The Roux Scholarship 2025
Just two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel, London, the Roux Family are delighted to reveal the entry details of the 2025 competition. Entries open today and UK-resident chefs, aged 22-29, are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.
Recipe Challenge 2025
The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
• Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).
• 600g live St. Austell deep sea mussels
• Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.
• One garnish/accompaniment must include parsnip and the other can be the chef’s choice. One of these can be served separately, if preferred.
• A sauce must accompany the dish.
Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For additional rules and stipulations, see www.rouxscholarship.co.uk
Chairman Alain Roux said:
“With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable. The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”
Chairman Michel Roux Jr said:
“Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”
Celebration of the 40th anniversary of The Roux Scholarship and the lives of its founders Michel and Albert Roux
The celebrations of the competition’s 40th anniversary culminated with a reception for the Roux Family’s friends and industry colleagues at The Dorchester on 21st October 2024, during which the Roux Family, their friends and colleagues, paid tribute to the extraordinary legacy of Michel and Albert Roux.
The evening began with a special photograph at the front of the hotel with Roux Scholars and judges, all wearing brand new chefs’ jackets embroidered with The Roux Scholarship’s 40th anniversary logo, kindly provided by Bragard UK; 28 Scholars came for the event, the most that has ever gathered for one occasion.
With champagne flowing, courtesy of Champagne Laurent-Perrier, and delicious canapés prepared by The Dorchester’s Culinary Director Martyn Nail and his brigade, guests enjoyed a convivial evening in the hotel’s exquisite ballroom. Guests included former Prime Minister Theresa May and her husband Philip, in whose former constituency The Waterside Inn is set; as well as the country’s leading chefs, including Anton Mosimann, Raymond Blanc, Tom Kerridge, Claude Bosi, Simon Rogan and Stephen McLaughlin, as well as restaurant critics Jay Rayner and Richard Vines, and many other friends from the hospitality industry.
As well as speeches from Alain Roux, Michel Roux Jr, Emily Roux and Maria Roux, there were moving films in which touching and entertaining archive footage was woven together with further interviews with such friends as Angela Hartnett OBE, Rowley Leigh, Richard Corrigan, Edward Asprey, Edward Griffiths CVO FIH, Silvano Giraldin, Peter Allen and David Glaser. On stage, further speeches from John Williams MBE, Matthew Fort and Mark Birchall (2011 Scholar) paid tribute to their legacy as chefs, restaurateurs and as mentors for The Roux Scholarship.
New sponsors
The Roux Scholarship is delighted to welcome two new sponsors:
Filippo Berio
Established in 1867, Filippo Berio is the UK’s most popular olive oil brand. They are passionately committed to the very best of Italy’s culinary heritage and the highly skilled art of olive oil blending.
Gratte Brothers Catering Equipment Ltd.
Specialising in the design, supply, installation and maintenance of high-quality commercial foodservice facilities across London and the UK, Gratte Brothers was established in 1948. It is a third-generation, family-owned business.
The Judges
The judging panel is as follows: Alain Roux, Michel Roux, Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced on 11th November 2024.
Important Dates
20th January 2025: Deadline for applications.
6th March 2025: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
14th April 2025: National Final at The Waterside Inn Culinary School, with the award ceremony taking place at Coworth Park, Berkshire.
Prizes
• The winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.
• The 2024 competition will be the fifth year the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
• Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Coworth Park Hotel, Elle & Vire Professionnel, Filippo Berio, Flying Fish Seafoods, Global Knives, Gratte Brothers Catering Equipment Ltd, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: www.rouxscholarship.co.uk
Talented South West Chefs Recognised in Prestigious Competition
Talented chefs and home cooks from the south west have been recognised in one of the UK’s most prestigious chef contest.
The finals of the South West Chef of the Year competition, which is in its 20th year and was co-founded by renowned chef Michael Caines MBE DL, took place this week. The winners were announced at an awards ceremony at Exeter Golf and Country Club.
A team of top professional chefs from hotels and restaurants across the region, including Nathan Outlaw, Harriet Mansell, Hywel Jones and Chris Cleghorn, judged the competition at the closely fought finals at Exeter College.
South West Chef of the Year is widely regarded as one of the UK’s leading culinary competitions. It provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the west country. It also aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers.
Michael Caines said: “Congratulations to all of the winners from today’s competition. We have seen some amazing dishes created by some truly talented chefs, all made with outstanding local ingredients that highlight the skill of our participants and the quality of produce here in the West Country.
Best dish award Harrison Brockington – Starter of Sea Bass, celeriac, mussel and clam blanquette
“We’re very grateful to all of our sponsors and suppliers who continue to support our competition. Their commitment enables us to stage this annually and contribute to the nurturing of the next generation of west country chefs.”
Michael added: “This competition was set up 20 years ago as we were coming out of the foot and mouth crisis, which decimated so much of the farming and hospitality industry. We’ve weathered some storms since then, whether economic or, of course, the covid pandemic, and I’m sure there will be more to come, but we’re proud to still be here, promoting and supporting our industry and the wonderful south west region and its abundant food larder.”
The award winners are:
Professional Chef of the Year – Harrison Brockington
• Overall South West Chef of the Year 2024 – Harrison Brockington, Gather, Totnes
• Professional Chef of the Year – Harrison Brockington, Gather, Totnes
• Young Professional Chef of the Year (aged 19-24) up to junior sous chef – Keren Fry, Àclèaf, Boringdon Hall Hotel, Plympton
• Student/Apprentice Chef of the Year (aged 16-19) – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• South West Home Cook of the Year (aged 16+) – Lucinda Ellicott, Paignton
• South West Junior Chef of the Year, an award for students aged between 11 and 16 – Lexie Colley from Churchdown School Academy, Gloucester.
• Best Showcase of Regional Ingredients – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• Best Presentation – Finn Clark, Exeter College and Àclèaf, Boringdon Hall Hotel, Plympton
• Best Menu – Ollie Stonefrost, Lucknam Park, Bath
• Best Dish – Harrison Brockington, Gather, Totnes
The awards were presented at a glittering presentation evening at Exeter Golf and Country Club, when previous winners and competition judges – four of whom were Michelin star chefs, prepared a sumptuous meal.
For more information visit www.southwestchef.co.uk
Photography by SG Haywood Photography
Thurlestone Shines as Chefs Celebrate Seasonal Devon Produce
The Chefs’ Forum Devon Chefs’ Lunch was hosted this year at the historic Thurlestone Hotel, an iconic fixture of the South Devon coast since 1896.
With its stunning setting close to the coast and near Kingsbridge, the hotel provided an elegant backdrop for a celebration of Devon’s finest culinary talent and seasonal local produce.
General Manager, Daniel Thompson greeted the guests, he said
“We are very proud to have staged many events with The Chefs’ Forum over the years, both here at Thurlestone and at our sister hotel, Mullion Cove in Cornwall. It is fantastic to be able to welcome our industry peers to our newly-refurbished restaurant to celebrate delicious local produce and invite guest chefs from across Devon to come and cook with our chefs in our kitchens.”
Business Development Manager, Mary Hugo echoed Daniel’s comments and was able to add some history about Thurlestone and its place within her family for the past 125 years. She said
“Huge thanks to everyone for coming today and the brilliant chefs and front of house teams who have cooked and served the lunch. It’s so lovely to catch-up with so many industry friends old and new. We are so very lucky to have an abundance of fantastic wild and local produce on our doorstep and today’s menu really celebrated this.”
The 60 guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting a sophisticated tone for a menu that showcased the flavours of Devon. The first course, crafted by Dan Bowden of Ocean View at The Dome, captured “Forest Flavours,” drawing inspiration from Devon’s natural woodlands.
Dan joined forces with his wife Lucy to produce an eye-catching Autumnal mushroom dish, with the star of the show being a beautifully scored king oyster mushroom and of course the Wedgwood Renaissance Red fine bone china plate on which it was served.
The fish course by Tom Westerland of The Millbrook highlighted the region’s coastal charm with a Salcombe crab and sweetcorn risotto.
The main course, a collaboration between Rene Muller of Thurlestone and James Chapman of The Village Inn, presented Dartmoor venison two ways with accompaniments like potato and cranberry dumplings, braised red cabbage, wild mushrooms, Brussels sprouts, and a rich port wine jus. This 
delicious wild venison was kindly sponsored by Wild Hart Venison and was harvested locally, sticking to the theme of low food miles and celebrating local seasonal produce – You can’t get more local and sustainable then local wild fallow venison!
For dessert, Samuel Brook from Pretty Little Pastries offered a pumpkin spiced latte-inspired dish, with lots of delicious elements, including espresso caramel, a gingerbread tuille leaf and a pumpkin spice crémeux-filled chocolate pumpkin and Valrhona Dulcey and ginger ice-cream, bringing seasonal warmth to the final course.
Supported by Dole Foodservice, Excel Shellfish, Wild Hart Venison, and Brown Brothers Wines, the Devon Lunch at Thurlestone Hotel celebrated the richness of Devon’s ingredients and the skill of its chefs, making it a memorable highlight in the South Devon culinary calendar.
Thank you to all our sponsors, including Pastry Gelato Equipment, Wedgwood, Dole Foodservice, SOS Catering Equipment, Chef Works, MCS Technical Products and Saucery.
Photography and film by Carlos Farinha
Chef Rex De Guzman’s Filipino Street Food Concept, Turo Turo, Finds a Permanent Home in Tooting
After 10 years honing his signature Filipino barbecue through street food stalls, events and pop-ups, British-born Filipino chef and entrepreneur Rex De Guzman is thrilled to announce that he will be opening his first permanent standalone restaurant on Tooting Broadway on 14 November.
Spotlighting the brilliance of fast, Filipino street food, Turo Turo’s playful, affordable menu and signature ‘Boodle Fight’ dining concept will offer an accessible glimpse into the country’s vibrant cuisine.
Taking its name from the Tagalog phrase for ‘point-point’, which is used to describe fast food stalls in the Philippines where customers signal the items on display to order, the Tooting restaurant is the latest opening from Rex since launching the pop up Turo Turo Express, at The Queen’s Head pub, Holborn.
A traditional fermented shrimp paste named bagoong plays a pivotal role in the concise yet dynamic menu, designed for mixing and matching. Small plates include Oxtail Kare Kare Croquettes served with peanut sauce; sticky Ginger Bagoong Wings; and Ensaladang Talong, a charred aubergine and tomato salad which won ‘Best Vegetarian Dish’ at the British Street Food Awards, 2019.
Meanwhile, items from the ‘Pancit’ section showcase hearty noodle dishes including the iconic Beef Pancit Canton and Pancit Palabok — rice noodles topped with shrimp sauce, hard-boiled eggs, chicharon and a squeeze of citrus. Coconut milk-based ‘Ginataan’ dishes such as the creamy Cauliflower Gata and fiery Chicken Bicol Express promise comfort in a heartbeat, while Rex’s signature Grilled Chicken Inasal seasoned with annatto, lemongrass and garlic will be sold by the half or quarter, alongside Adobo Spare Ribs and Sizzling Pork Sisig — a platter of chopped pork face and ears, seasoned with citrus and chilli.
A generous selection of sides including Garlic Butter Corn, Stir-Fried Bok Choi and Fried Plantain are available, while the dessert menu features a Mango Float made with crème patisserie, whipped cream, and biscoff; and the Royale Bibingka, a glutinous coconut rice cake cooked in banana leaves and topped with grilled cheese. Crafted to cater to groups of 8 or more, the Boodle Fight sharing concept showcases a traditional Filipino family feast. Served on a bed of banana leaves without crockery or cutlery, a variety of dishes including Beef Longganisa, Ginger Bagoong Wings and Garlic Butter Prawns will encourage guests to connect with their loved ones or colleagues via the lively, tactile experience synonymous with familial dining in the Philippines.
Guests can enjoy a drink at the bar pre or post dinner with a cocktail menu carefully designed to distil some of the team’s favourite Filipino flavours and stories. Every ingredient has been selected carefully for its reference to the culture, with rum and sugar cane central to the menu on account of the ingredients’ historic cultural importance in the region. The bitter sweet notes of cocktails like the Sugarlandia Storm (Don Papa Barolo, Lime juice, Ginger beer and Angostura) and the Jungle Bird (Diplomático Mantuano, Bitter liqueur, Pineapple puree, Sugar cane syrup and Lemon juice), for example, marry perfectly with the spice and fragrance of Turo Turo’s food.
Filled with organic colours and textures, the warm, inviting space complete with 50 covers and a heated terrace will offer guests a comfortable place in which to relax and experiment with the flavours of Filipino cuisine.
Address: 102 Tooting High Street, SW17 0RR
Website: www.turoturo.co.uk Instagram: @Turoturouk
Opening hours:
Wednesday – Friday, 12:00pm – 4:00pm | 5:00pm – 10:30pm
Saturday, 11:00am – 11:00pm | Sunday, 11:00am – 9:30pm
Closed Mondays & Tuesdays
Chef of the Week: Sonia Celtia Salerani, Head Pastry Chef at Number One at The Balmoral, Edinburgh
How long have you worked at your current restaurant?
I started working at Number One in May 2021.
Where did your passion for cooking come from and where did you learn your skills?
I first experienced being in the kitchen when I was 8/10 years old with my grandmother, who let me play with the ingredients she used. After that, at 14 years old I started culinary school.
What do you enjoy most about being a chef?
Working with food and creating desserts, starting from simple basic ingredients.
Name three ingredients you couldn’t cook without.
- Obviously… chocolate.
- Fruit – because besides being good, it is also beautiful.
- Mascarpone, because I am Italian.
Which piece of kitchen equipment couldn’t you live without?
KitchenAid!
What food trends are you spotting at the moment?
I’m noticing that fine dining is increasingly moving towards simple cuisine, where the product is at the centre of the dish in its naturalness with cleaner plating.
What do you think is a common mistake that lets chefs down?
I think my answer will be controversial. Our work is very demanding and time consuming, so I think it is a common mistake for many chefs to have nothing outside of their profession. It’s important to me to have hobbies, friends and family outside of work.
What is your favourite time of year for food, and why?
Probably spring/summer, because it’s sunny.
Which of your dishes are you most proud of?
Soufflé.
How do you come up with new dishes?
My decisions are based on seasonality and definitely consulting with my chef, Mathew Sherry.
Who was your greatest influence?
Of course, the fact that I come from another country influences me a lot. Having almost always worked with chefs who have a basis in French cuisine, this has greatly influenced my entire career.
Tell us three chefs you admire.
– Chef Marco Pinna, my first pastry chef, with whom I have a wonderful relationship. Now, he is the head pastry chef of the Mandarin Oriental Milano, where I worked with him for three years.
– Chef Ross Sneddon. Thanks to whom I am having the opportunity to do experiences such as the Scotland Lunch with The Chefs’ Forum. He has a very open mind with years of experience.
– And finally, one with whom I would like to work – Jordi Roca.
What is your favourite cookbook?
All the ones my chef Mathew gave me! Many!
Who do you think are the chefs to watch over the next few months?
I really don’t know!
What’s been your favourite new restaurant opening of the last year?
I don’t go out to eat much in my free time, my boyfriend is a chef and I have to say he cooks really well at home. Simple food made with love.
The Apprentice Cooked-up a Scottish Feast
On Monday, October 28, 2024, The Chefs’ Forum (Scotland) Fine Dining Networking Lunch brought together top chefs, students, and culinary professionals for a special event at The Apprentice Restaurant, located on Edinburgh College’s Granton Campus. This networking lunch aimed to connect Scotland’s culinary community, showcasing fine dining expertise through a four-course meal crafted by both students and celebrated chefs.
This is the third Scottish Chefs’ Lunch that The Chefs’ Forum has staged in Edinburgh, with its most northern chapter, now also in its third year. This event was very well-attended and the cream of Scottish culinary talent all gathered together to support the next generation of chefs and hospitality professionals at Edinburgh College, joined by front and back of house students from West Lothian College.
Jack Evans, Chef Lecturer at Edinburgh College said
“It is really important that we welcome employers, stakeholders and all of the guest chefs into the college, to showcase our facilities and celebrate the collaboration of everyone who was involved today. Our students really enjoyed working with their peers from West Lothian college and the teaching team also welcomed our teaching peers from Glasgow College and North Lanarkshire College and West Lothian College. This is joined-up thinking and we were delighted to host this prolific events.”
The event began with a drinks reception at 12 p.m., featuring Brown Brothers Estate Merlot and Chardonnay, alongside canapés from Saucery, including panko chicken with katsu curry sauce and pork with rice and beans dressed in chipotle sauce. Saucery Chef and Director, Dirk de Cuyper was delighted to showcase his fresh finishing sauces to many Executive chefs from hotels across Scotland. Saucery UK sauces are perfect for high volume functions and events and just what chefs need as we head into party and awards season.
The four-course meal, cooked by four guest chefs and students, highlighted Scottish seafood, local ingredients, and culinary creativity:
Starter by David Lilley (Executive Chef, W Edinburgh): Hibachi BBQ Royal Greenland prawns with Ramiro pepper, pork belly, romesco, and pomegranate molasses. Served on the Wedgwood Renaissance Red dinner plate.
Fish Course by Andrew Spence (Executive Chef at Rusacks Hotel): Sweet-cured Royal Greenland Nutaaq® cod, served with activated charcoal, pickled cucumber, caperberries, a chardonnay sauce, chive oil, and trout roe.
Main Course by Graham Mitchell (Chef Patron, Tarragon by Graham Mitchell): Chicken breast accompanied by leeks, mushrooms, celeriac, a vanilla purée, crispy kale, hasselback potato, chicken skin granola, and jus.
Dessert by Sonia Celtia Salerani (Head Pastry Chef, Number One at The Balmoral): Yoghurt, honey, and plums.
The lunch featured wines sponsored by Brown Brothers, with ingredients provided by Dole Foodservice and Royal Greenland. Chef Works and Wedgwood also supported the event, contributing to the high-quality dining experience. This gathering was an opportunity for networking and for students to collaborate with and learn from renowned chefs.
Steph Tanner, Head of School, Professional Cookery, Hospitality, Travel & Tourism at Edinburgh College, remarked on the significance of the event:
“This lunch showcases the dedication and talent of our students, working alongside some of Scotland’s finest chefs. It’s an incredible opportunity for them to gain real-world experience and connect with industry leaders. Events like these are essential in inspiring the next generation of chefs and highlighting the potential within Scotland’s culinary scene.”
Thank you to all our sponsors, including MCS Technical Product, Pastry Gelato Equipment, SOS Catering Equipment, Wedgwood, Chef Works, Dole Foodservice Edinburgh, Royal Greenland, Brown Brothers and Saucery.
Any chefs or suppliers who would like to be part of our regional lunches across the UK please email alexandra@redcherry.uk.com
A Taste of the Northwest with Four Brilliant Chefs Cooking at the 5-star Municipal Hotel & Spa
The Chefs’ Forum Northwest Networking Lunch
Date: Monday 18th November 2024
Time: 12pm – 3pm (drinks reception at 12 pm)
Location: The Municipal Hotel & Spa, Municipal Building, Dale Street, Liverpool L2 2DH
The Chefs’ Forum will host its first ever networking lunch in Liverpool, featuring a collaborative four-course menu created by esteemed chefs and culinary students from Hugh Baird College. Here’s a look at the talented chefs leading each course:
Mike Kenyon – The London Carriage Works
Chef Mike Kenyon, known for his innovative and refined approach, is the head chef at The London Carriage Works, a celebrated restaurant in Liverpool. With a dedication to seasonality and sustainability, Mike’s cooking emphasises locally sourced ingredients and elegant, balanced flavours. His starter course for the event promises to set a vibrant and sophisticated tone.
Paul Askew – The Art School Restaurant
A prominent figure in the UK culinary scene, Paul Askew is the chef patron of The Art School Restaurant in Liverpool. With over 30 years of experience, Paul is renowned for his fine dining expertise and is a leading advocate for the British culinary renaissance. His restaurant, The Art School, is a Michelin Guide and Good Food Guide staple, celebrated for its innovative take on British cuisine.
Andrew Green – The Municipal Hotel & Spa
Executive Chef Andrew Green brings extensive experience in luxury hospitality to his role at The Municipal Hotel. Known for his skill in creating refined, hearty main courses, Andrew has led culinary teams in high-end kitchens across the UK. His commitment to quality and craftsmanship is reflected in each dish, with flavours that balance boldness and elegance. Andrew’s main course will reflect his passion for comforting, indulgent cuisine prepared with precision and care.
Jake Parry – The Halyard Liverpool, Vignette Collection
Jake Parry is a rising talent within Liverpool’s culinary scene, serving as Executive Head Chef at The Halyard Liverpool, part of the prestigious Vignette Collection. Known for his imaginative dishes, Jake’s approach blends classic techniques with contemporary flair, making each dish both visually stunning and richly flavoured. His dessert course for The Chefs’ Forum lunch will be a creative and memorable finale, highlighting his unique approach to combining textures and flavours.
This lunch promises a unique opportunity to experience the signature styles of each chef, complemented by the talent of local students. The event is an excellent chance for chefs, restaurateurs, and hospitality students to connect, learn, and share in the evolving culinary landscape of the Northwest.
Open to all senior front and back of house professionals. For more details and reservations, email brogen@redcherry.uk.com
