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efs though flavour profiles and pairings. He also introduced Tom Everard-Fairburn, Head Pastry Chef at Thornbury Castle who recently visited Koppert Cress HQ in Rotterdam with forty other UK chefs. Tom told the audience how interesting he found the trip and how useful the menu development session was to him in exploring various flavour pairings in the Koppert development kitchen.
back to the national grid – The beef farm that Walter Rose works with operates a similar system, using farm waste to power the farm. Adande refrigeration also presented their award-winning sustainable double drawer unit. This all made for a very interesting and interactive demonstrations, championing minimal food waste and celebrating local produce.Judges praised the Southall restaurant and the family behind it more than 45 years after the business was launched by brothers, Gulu and Kewal Anand in Southall in 1975, using their father’s Punjabi-Kenyan recipes and cooking styles.
Gulu now runs the restaurant with his son, Shanker and daughter, Dipna Anand who followed her passion for cooking by graduating with a master’s in food and hospitality from UWL in Ealing before returning to put her skills to use in the family business.
Speaking about the ITV award, Dipna Anand said: “To win something like this from ITV is huge and the biggest thing to happen to our family and business.
“My dad is so incredibly proud of how far we have come since he opened the first restaurant with his brother all those years ago. My uncle passed away this year but would have been so pleased to see how far we have all come.
“Food has always been a massive part of my life, and so has the restaurant where me and my brother would go as a child. Our recipes have been handed down over three generations now and my brother’s children are starting to get involved. It is lovely for our whole family.”
Dipna has gone on to make a name for herself in television, writing cookery books and running classes. She continues to work closely with students at UWL’s London Geller College of Hospitality and Tourism (LGCHT) to give guest lectures and speak about food and cookery.
James Edmunds, Dean of LGCHT said: “This is an incredible achievement for Dipna and her family, and it is inspiring to see her using the skills she learnt with us to continue this family legacy. She is an inspiration to all of our students looking to carve out their own careers in the hospitality industry.”
It was great for the students from Bournemouth & Poole College and Basingstoke College of Technology to have the opportunity to work with Head Chef Mamadou Sylla at The Hermitage to cook and serve canapès to local hospitality employers who attended the event. Mamadou is a great example of career progression within the hospitality industry as he worked his way up from being a KP, to Head Chef, giving a cookery demo to an audience of sixty chefs.
As a prolific local employer with just under 600 rooms across the group, it was great for The Hermitage to host this important industry event, serving to bridge the gap between education and industry.
with a vegan and plant-based demo by Enzo Di Marino showcasing his vegan pastries.”
mie was there with them to promote it as the best place to buy Robot Coupe catering equipment, as well as everything from front to back of house.
to hold four events a year in Dorset and forty on a national level.
“It was a pleasure to have the students in my kitchen today. I was very impressed with their existing knowledge of flavours and spice combinations, their enthusiasm and willingness to learn was really pleasing. I have offered trial shifts and a free dinner to three outstanding students from Bath College today, that shows how impressed I was with these and all students who participated in today’s event, the second that we have hosted for The Chefs’ Forum”
“It has been really inspirational for our students to work with a group of professional Asian chefs, for many it is their first attempt at cooking authentic, fine dining Indian cuisine and experimenting with such intense and rich flavour. It was also a great chance for them to get to know their peers from Bath College – They all got on very well indeed. We welcome chefs like Soyful into our teaching kitchens with The Chefs’ Forum Academy, that we implemented in the college in 2016. The curriculum enrichment programme really forges links with employers, opens up opportunities and makes our students more work-ready on leaving college”
Alex Byrne from Walter Rose gave a fantastic beef butchery masterclass, showcasing the finest cuts of Stokes Marsh Farm steak. Soyful then cooked-up the steaks so the chefs were able to sample the finest quality Wiltshire beef, many of whom were already customers of Walter Rose, award-winning catering butcher.
menu, usually made with mixed seafood as sampled in extra portions that came from the kitchen for the chefs to enjoy.
The GCSE students were served delicious canapès and Welsh cheese from Bwyd a Diod Cymru (Fine Foods Wales Cluster) and mocktails on arrival by the front of house students, lead by the Marriott banqueting team.
Merguez lamb sausage and Welsh beef burger-making and hand tying by Master Butcher Mark Cardle, with an insight into careers in butchery and meat marketing by Emily Rees of Hybu Cig Cymru.
Next was Chefs’ Forum Academy guest lecturer Tom Everard-Fairburn (Thornbury Castle) with his fabulous dessert demo of rhubarb and caramel parfait with caramelised puff pastry, poached rhubarb and apple with an insight into becoming a pastry chef.
“If a handful of students who attend the forthcoming Hospitality Industry Taster Day event are inspired to study catering and hospitality as a result of the fantastic industry experts on show today, then our work is done. We are collectively combatting the chef shortage and showcasing how fantastic a career in the industry can be!”
ch week, delivering cookery masterclasses in their unique cooking styles – We are currently the only college in Wales to offer such an intensive level of curriculum enrichment with The Chef’ Forum Academy. Any young person coming to Coleg Gwent can expect to learn from the very best in the business, in their usual learning environment. Coleg Gwent is proud to invest in its students: The next generation of hospitality professionals.”
o hundred chefs and hospitality professionals for a day of fabulous cookery and cocktail demonstrations and industry networking.
der and wasabi oil). The Japanese Embassy as well as national Japanese media attended the session that preceded the main event. Twenty-five top chefs, butchers and members of the foodie media tasted the delicious Japanese produce and gave much-valued feedback from their extremely well-developed palates. The reason for the focus group was to research the case to make sake more mainstream, pairing it with western foods and also to promote authentic Japanese IGA wagyu beef, produced in the mountainous Iga city in Mie Prefecture (state) which borders the tourist-beloved Nara Prefecture on the west. It is also called ‘the ninja beef’, owing to the area being the birthplace of ninjas – The chefs loved all of the produce on offer and gave their valuable feedback in a questionnaire which will yield valuable product insight.
y industry employer and its opulent ballroom as one of the leading event venues in London as well as its support for fellow industry professionals and the next generation.
s for them on leaving college.
mpressive beef butchery demo, preparing steak cuts for the cookery demos that followed. Jack Cook and Alex Byrne broke down a finest Stokes Marsh Farm beef into expertly butchered steaks and choice cuts.
Service Industries stated:
West London College students Karin Amos and Beulah Star Johnson both secured work experience shifts at The Dorchester on the back of their excellent performance on the day which won them the title of ‘Star of the Day’. Both students received a signed book by Celebrity Chef, James Martin and Peter Fiori of Executive Chef of Coutts.
