Competition Time! Win a Set of F.Dick Knives Worth £350 – Fill Out the Rational Questionnaire NOW!
WIN A SET OF DICK KNIVES!
Rational have teamed up with The Chefs’ Forum to find out what your food trends and kitchen dreams are for 2020.
We have compiled two surveys, one for food trends and one for your kitchen dreams. If you can please spare 5-10 minutes to fill in both surveys below – you will be entered into a draw to win one of two sets of F.Dick high carbon knives, with 13 different knives and tools.
To be eligible to win the knife set you must fill in both surveys:
Survey 1
Survey 2
Thank you for your time.
Terms and Conditions:
- The promoter is Red Cherry (Bristol) Ltd t/a The Chefs’ Forum.
- The competition is open to residents of the United Kingdom aged 18 years or over except employees of Red Cherry (Bristol) Ltd and their close relatives and anyone otherwise connected with the organisation or judging of the competition.
- There is no entry fee and no purchase necessary to enter this competition.
- By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
- Route to entry for the competition and details of how to enter are via Facebook, Twitter and www.thechefsforum.co.uk
- Only one entry will be accepted per person. Multiple entries from the same person will be disqualified.
- Closing date for entry will be Friday 24th January 2020. After this date the no further entries to the competition will be permitted.
- No responsibility can be accepted for entries not received for whatever reason.
- The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in the event of a catastrophe, war, civil or military disturbance, act of God or any actual or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.
- The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.The prize is as follows:
- The prize is as stated and no cash or other alternatives will be offered. The prize is not transferable. The Prize is subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.
- Winners will be chosen by an independent adjudicator or panel of judges appointed by the Promoter.
- The winner will be notified by telephone and/or email and/or DM on Twitter/Facebook and/or letter within 28 days of the closing date. If the winner cannot be contacted or do not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.
- The promoter will notify the winner when and where the prize can be collected / is delivered.
- The promoter’s decision in respect of all matters to do with the competition will be final and no correspondence will be entered into.
- By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
- The competition and these terms and conditions will be governed by English law and any disputes will be subject to the exclusive jurisdiction of the courts of England.
- The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current UK data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.
- The winner’s name will be available 28 days after closing date by emailing the following address: alexandra@redcherry.uk.com
- Entry into the competition will be deemed as acceptance of these terms and conditions.
- This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to Red Cherry (Bristol) Ltd and not to any other party.
Six Colleges Go Forward to Zest Quest Asia 2020 Finals Cook Off in February 2020
Six colleges have won coveted places in the Zest Quest Asia 2020 finals. Loughborough College, New City College, North Hertfordshire College, Sheffield College, University College Birmingham, and University of West London will be competing at a live cook-off to be held on Friday, 7th February 2020 at Mr Todiwala’s Kitchen, the signature restaurant of the Hilton London Heathrow Airport Terminal 5. The winners will be announced at a Gala Dinner and Awards Night to be held at the hotel that evening.
Founded by Cyrus and Pervin Todiwala in 2013 in collaboration with the Master Chefs of Great Britain, Zest Quest Asia is the student catering competition that recognises outstanding talent, knowledge and understanding of Asian cuisine. The competition is on its seventh round, and is open to all full-time students with British citizenship or permanent UK residency status, who work in teams of three.
So far, over a hundred students have had the opportunity to compete in the finals of Zest Quest Asia. The competition is noted for its rigorous criteria and exacting standards, but also for the range of prizes that await the winners and competitors, not least of which is a 7-day cultural and education trip to an Asian destination. Previous winners have visited India, Sri Lanka, Thailand, Japan, Vietnam, and the Philippines, and the first prize destination is always a kept a closely guarded secret until the Gala Dinner.
Apart from the first prize trip, this year’s finalists are in the running to win a trip to Italy, courtesy of Tilda, a gold sponsor of Zest Quest Asia for the last six years. Other sponsors are Castelnau, Cobra, Glengoyne, Hilton, Meiko, Panasonic, Regale and Robot Coupe.
Cyrus Todiwala said, ‘Narrowing down the entries to a shortlist of six is always a challenge because we’re conscious of the effort and resources invested in each entry. Because of this, and the fact that many Asian cuisines and cooking styles remain a mystery to college students, I believe everyone who chose to participate deserves the highest praise.
‘Congratulations to the six colleges that came through and we very much look forward to great things from you in February. As long as you focus on key areas such as flavour, technique, the use of ingredients, sustainability and presentation, and can prove your knowledge and understanding behind your chosen menus, you can’t go wrong. Very well done so far!’
The Zest Quest Asia final cook off and Gala Dinner and Awards Night will be held on Friday, 7th February 2020 at the Hilton London Heathrow Airport Terminal 5.For more information and tickets, visitwww.zestquestasia.org. Special accommodation rates at Hilton T5 are also available upon booking.
Chef of the Week: Nick Eyre, Head Chef at The Godolphin Arms in Marazion, Cornwall
How long have you worked at your current restaurant?
I’ve worked at The Godolphin for three and a half years.
Where did your passion for cooking come from and where did you learn your skills?
My passion started at a young age, it came from learning from my mother. Then, as I was brought up in a pub, I spent my early years helping our chef. After school I did a BTEC 1st Diploma in Hotel Management. I then did an NVQ 2 and 3 at Westminster College. With those qualifications I went on to work in various hotels and restaurants in London.
What do you enjoy most about being a chef?
I enjoy being creative and adding creative flair to the dishes I make. I love the seasonality of food. I enjoy the pressure of the kitchen and of course I enjoy eating!
Name three ingredients you couldn’t cook without.
That’s a tricky one, but it would have to be garlic, chocolate and good quality steak.
Which piece of kitchen equipment couldn’t you live without?
My radio!
What food trends are you spotting at the moment?
I think street food is still massive. People want food with fusion and flair, something different and something authentic
What do you think is a common mistake that lets chefs down?
Turning off the appliances 5 minutes before closing… someone always comes in late, but I like to live life on the edge!
What is your favourite time of year for food, and why?
Autumn is my favourite time. The season of squashes and root vegetables. I love comfort food and cooking stews and soups.
Which of your dishes are you most proud of?
I’m very proud when I get porridge right at home for my daughter! It’s always too hot, too runny, too sweet, too thick. You might have heard this one before!
How do you come up with new dishes?
I look in magazines to see what’s new out there. I look at what’s in season and what ingredients I can pair together. When I write a menu my sous chef Mitch Williams, my manager Laura Clerehugh and I sit and bounce ideas off each other. Then Mitch and I start cooking and tasting with the team.
Who was your greatest influence?
My old Head Chef Darren Thompson at Morgan & Stanley in Canary Wharf – Directors fine dining. He showed me how to put passion on a plate, how to make food look beautiful and how to serve it with finesse.
Tell us three chefs you admire
Marco Pierre White, Roux Brothers and Yotam Ottolenghi – the way he puts flavours together is just magical.
What is your favourite cookbook?
There are so many, but White Heat is a classic with great insights into how a kitchen works. Also Yotam Ottolenghi NOPI for the amazing food and flavours.
Who do you think are the chefs to watch over the next few months?
I’m really enjoying watching the success of Paul Ainsworth. I love his food. He’s come a long way and has achieved what he set out to do
What’s been your favourite new restaurant opening of the last year?
It’s not new, but I love The Shore Restaurant in Penzance. Chef Bruce Rennie has worked very hard and he creates great food.
Bristol Audi Celebrates Q Series with Spanish-themed Charity Fundraiser
The Bristol Audi Showroom, Cribbs Causeway held a spectacular ‘Viva La Quattro’ Spanish-themed festive customer event to celebrate the ‘Audi Q Series’ and raise vital funds for Bristol’s homeless on Wednesday (4) December 2019.
The Spanish-themed event set
out to give a festive taste of Spain ‘Bristol Audi-style’ to the hundred and fifty Audi fans who attended in vibrant interactive Salsa dance routines, live Spanish music and impressive Spanish cookery displays. Guests were then treated to an
authentic tapas canapé menu and a giant paella cooked live on the demo stage. The Bristol Audi dealership was filled with aromas of Spanish culinary excellence and a brilliant ambience with authentic Latin flavour!
Guests were welcomed with Codorníu Anna cava, non-alcoholic fruit-filled sangria and tapas canapés laid-on by Private Chefs Manuel Monzon and Carl Pycock, with the help of chefs and front of house students from City of Bristol College.
Stellan and Stephanie Jara, dance duo from Bristol-based salsa school ‘Salsa Souls’ led Bristol Bears rugby players and guests in a brilliant salsa dance class to a sound track of live Spanish music played by the excellent Bristol band, Albino Tarantino.
A silent auction was held on the night raising nearly 
£1000 for Bristol Homeless Charities; Wild Goose drop-in and Bristol Soup Run Trust. Steve Baker of Wild Goose, Steve Jones of Bristol Soup Run Trust and volunteer, Steph Lam took to the microphone to tell Bristol Audi’s guests of the great work both charities do in providing food, support and shelter for Bristol’s homeless people, raising awareness at this, the coldest time of the year when their services are used the most.
Steph Lam said:
“I am honoured to be able to help Bristol’s homeless people as a volunteer through helping them out with food and shelter, or even providing company or a listening ear. I am grateful that this evening’s event is highlighting the plight of the homeless in a city that ranks number two nationally for the highest number of homeless people. Together we can make a difference and help in so many ways and supporting Wild Goose and Bristol Soup Run will do just that.”
Bristol Audi supports the local community in sponsoring The Chefs’ Forum, an industry networking organisation for top local chefs, which bridges the gap between education and industry. Inviting hospitality and catering students from the local college to help cater this prestigious customer event gave the young people valuable work experience and forged links and opened doors with top local employers.
A tutored Spanish wine tasting was conducted by Head Sommelier at Cliveden House, Zareh Mesrobyan as he paired three wines to paella, freshly carved jamon and olives with smoked anchovy.
The ‘Viva La Quattro’ theme was extended to a show-round by Cliff Simmons of Audi UK, where he shared his in-depth technical knowledge with the audience in showcasing the new Audi e-tron and the new Q5 TFSIe, talking guests through a whole range of high-tech features and safety systems designed to protect both the driver and other road users.
Steve Smith, Head of Busin
ess at Bristol Audi said:
“This event proved a great success. Excellence in customer service and product are the Audi brand values and indeed our values at Bristol Audi. It was great to have the Bristol Bears involved in the Salsa dancing masterclass, proving that their footwork is as agile off the pitch as it is on. Showcasing top chefs and optimum levels of hospitality really shows our commitment to customers that we really believe in what we do. The feedback from guests as well as the dancers, musicians, chefs and students who took part was really positive and it was great to showcase the Q Series alongside the finest Spanish culinary talent, music and dance.”
The evening set out to communicate that the Audi Q models are at a whole new level of luxury and make for a greatly enhanced driving experience. The guests had a fantastic evening and experienced a true Spanish festive fiesta all in aid of an extremely worthy cause at Bristol Audi.
Photography: www.johnblackwell.co.uk
Chef of the Week: Gareth Daw, Freelance Chef in Wales
How long have you worked at your current restaurant?
I’m currently working freelance, my last permanent position was for just over 2 years.
Where did your passion for cooking come from and where did you learn your skills?
I was quite lucky early on in my career in that I had a head chef called Billy Mesquita who took me under his wing and said to me “your actually pretty good at this, you could make it a career”. He spent a lot of time with me and taught me a lot of the basic, and he gave me the biggest drive to pursue a career as a chef. Most of the skills I’ve learned over the years though have been self taught.
What do you enjoy most about being a chef?
I love the freedom to be creative with food. The lifestyle that comes with being a chef suits me down to the ground as well; the fact that it can be very regimented but with burst of chia give you a rush that few other jobs provide.
Name three ingredients you couldn’t cook without.
Salt, butter and thyme.
Which piece of kitchen equipment couldn’t you live without?
I’ve been asked this before and there isn’t one. There are always ways to work around not having a certain piece of equipment.
What food trends are you spotting at the moment?
Veganism is definitely on the rise. A lot of people are definitely paying more attention the health implications of certain foods which has led to an increase in vegan menus, low calorie menu. I think the grip that a lot of chain companies have had on the restaurant industry is finally starting to loosen as well. People are becoming a lot more educated with regards to food and all of these “boil in a bag” and “microwave meal” places are losing customers to restaurant that can provide better food.
What do you think is a common mistake that lets chefs down?
Spending too much time in the kitchen. Don’t get me wrong, sometimes you have to do what needs doing, and if that means that you need to work 80,90,100 hours a week once in a while then it needs to be done. Too many guys (myself included in the past) do this week in, week out and long term it’s just not beneficial to anyone.
What is your favourite time of year for food, and why?
Autumn time. I love working with game, and also mushrooms.
Which of your dishes are you most proud of?
My chocolate orange and coffee torte was one of the first desserts I ever came up with on my own, and it’s been on my menu pretty much every place I’ve worked for the last 8 years.
How do you come up with new dishes?
I always check what’s seasonal finest when it comes to creating new dishes. After that, I take influence from everything; other chefs work, a dish I’ve seen on social media, pop culture, a dish I’ve done in the past that can be tweeted.
Who was your greatest influence?
As a chef, I’d have to say Billy Mesquita because he’s the only guy that really took me under his wing. In life, Arnold Schwarzenegger without a doubt. The guy had literally been the best at everything he’d ever done.
Tell us three chefs you admire.
I admire every chef that works hard, but I couldn’t tell you 3 individuals that I particularly admire over everyone in the industry.
What is your favourite cookbook?
I’d say probably “Michel Roux Snr: The Collection”. One of the earliest books I bought but it covers pretty much everything in classical french cuisine.
Who do you think are the chefs to watch over the next few months?
Can I say myself! In all seriousness, there’s a place in Newport called Gem42 run by the Cinotti brothers, and quite frankly I think it’s one of the best restaurants in the UK.
What’s been your favourite new restaurant opening of the last year?
I’ve not tried it myself yet, but Cornerstone Hackney by Tom Brown is where I keep hearing I need to go.
Koppert Cress Launches New Website with Refined Taste!
On the 20th of November is the official launch of the completely new Koppert Cress website and the company’s new visual identity. The newly developed online platform fits in current website expectations and provides a complete new experience with ease of use, extensive travel stories and a configurator that, based on hundreds of criteria, helps to make the correct ingredient choices.
In 8 languages and every device, visitors are able to make use of the enhanced search functionality, locate the most nearby reseller points and with countless stories, learn more about the world of Koppert Cress.
A unique tool The CressSelector has been developed. The tool helps chefs in their quest for the perfect ingredient match for their menu. Filter among criteria as season, ingredient, technique, taste and even nutrients for the best combination with the Koppert Cress collection.
Now online, check it out www.koppertcress.com
Koppert Cress is constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. Products that meet the increasingly stringent demands of restaurants across the globe. Cresses are freshly germinated seedlings of 100% natural aromatic plants. These plants provide freshness and intensity of taste and aroma that is almost exclusively found in young plants.
Bake Off: The Professionals Star Supports Kent Chefs’ Forum Lunch
Top chefs, suppliers and hospitality students from North Kent College, gathered for a celebration of Autumnal Kentish food in the final Chefs’ Forum event of 2019.
The event took the format of an Autumn Chefs’ Lunch with five esteemed chefs from across Kent.
In the kitchen with the students were Allister Barsby (Hide and Fox) on the starter, Craig Edgell (Buoy & Oyster) on the fish course, John Bingley & Andy Holden (The Cave Hotel) on the main course and Bobby Brown (Bank House) on dessert.
The menu was sublime, and all ingredients were kindly donated by Chefs’ Forum sponsors Walter Rose & Son and Koppert Cress, fish from The Buoy and Oyster and veg from Seasons by Nature. This enabled The Chefs’ Forum Educational Foundation to raise vital funds amounting to well over £1200 to help young chefs and hospitality professionals coming into industry.
A silent auction and raffle on the day bolstered money raised and guests were able to bid on the lots and prizes as Christmas presents which included a David Pipe race horse stable tour, afternoon tea at The Edgbaston Boutique Hotel, a meal at Hide and Fox with Allister Barsby and a meal for two at Bank House with Bobby Brown.
A special guest appearance was also made by TV chef Cherish Finden, International Pastry Consultant to support the chefs and students in her home county of Kent. The students were rather star struck as she walked into their kitchen to greet her chef peers mentoring the young chefs on the day.
With such a galaxy of TV culinary stars in the college kitchen, there was a real buzz about the place and it was fantastic to see such a show of strength and support for the college.
The Chefs’ Forum bridges the gap between industry and education and by hosting the Kent Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, North Kent College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.
Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Vina Pomal Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.
A welcome speech was made by Vice Principal of Gravesend Campus, Mark Andrews, and Chefs’ Forum Founder Catherine Farinha. Mark spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.
Mark said
“It is fantastic to welcome so many local employers and renowned chefs here to our college today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are greatly worthwhile for our students and teaching staff alike.
“Employability, exposure to industry and work-readiness is a crucial ele
ment that sits alongside traditional class-based studies at our College. Working hand in hand with industry partners who offer unrivalled, career focused work placements is an ongoing priority for us – and is something we are proud to offer to our students.
“For our students to be able to work alongside some of the most exciting and highly respected chefs in the county is an amazing opportunity and one that will truly inspire them to become the next generation of culinary creatives and hospitality professionals.”
Together, the chefs and stud
ents created and served a four-course meal for around fifty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.
Duncan Weetman, Chef Lecturer stated:
“Today has been an amazing experience for our students. They love to work with different chefs and learning new cooking techniques. The food was superb, and it was a great opportunity to showcase our students’ professionalism and skills. I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”
Catherine Farinha, Chefs’ Forum Founder added:
“We have been working with Duncan and North Kent College for two years now and the students never fail to impress with their enthusiastic, helpful attitude and professionalism. It is great to have so many fantastic chefs here today with the common purpose of enriching students’ learning. It is fantastic to return to the College for the second time to stage a lunch event with another new cohort of students a
nd the next generation of top chefs. The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they can work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”
Photography by www.kentfoodphotographer.com
How Chefs Can Help People Living with Dysphagia
Dysphagia is the medical term for a difficulty in swallowing safely and effectively. It can affect people of all ages from birth to old age. It has a significant impact on quality of life, not only for the person with dysphagia but also for the family and carers who are supporting them. Culturally
food brings people together where they share social and emotional connection. When there is a difficulty swallowing it can lead to embarrassment, social avoidance and isolation with a negative impact on mental health: dysphagia can take away a person’s dignity.
Eating with Dignity www.eatingwithdignity.org is a charity founded in 2012 by healthcare professionals who recognise and wish to promote the importance of good food for wellbeing at all stages of life; particularly when there are swallowing difficulties involved. The aim of Eating with Dignity is to increase awareness and give some choice, sensory quality and, hopefully, enjoyment to people at times in their lives where there may be little pleasure.
We were delighted to be supported by The Chefs’ Forum and hosted by Exeter Cookery School for a market research focus group to discuss dysphagia, including people living with dysphagia, chefs and medical experts. Through our research with chefs, we have uncovered a huge gap in knowledge of what dysphagia means, who might present with dysphagia and the different food levels for dysphagia known as international dysphagia diet standardisation initiative (IDDSI). Chefs agreed that with education there is no reason why they can’t include dysphagia-friendly options to their existing menus to be inclusive of all members of our society: after all it’s ‘real food for real people’.
Chefs, you have the expertise, skill and creativity to improve standards of food offered to society’s most vulnerable diners; those with dysphagia. Our best hope for this project is to form a collaboration and educate as to why some people require food prepared to IDDSI standards www.iddsi.org and reduce the risk of possible choking or swallowing complications. We encourage all chefs to have a look at IDDSI and be creative: devise safe to swallow, tasty, appetising and eye-watering dishes for all food levels 3-7. We are happy to promote restaurants/chefs and share great food and new ideas (send your photos or recipes to chefshare@eatingwithdignity.org). In time we would like all restaurants to make their menus inclusive. People with dysphagia should feel as confident as those with food allergies and other dietary requirements, to eat out, socialise with friends & family, enjoy good food and ultimately eat with dignity.
Chef of the Week: Duncan Dickinson, Chef Proprietor of Herb & Spice Catering in Cheshire
How long have you worked at your current restaurant?
I have owned Herb and Spice for the last 20 years.
Where did your passion for cooking come from and where did you learn your skills? Firstly, my mum was an amazing cook and got me into cooking then whilst traveling in Australia, Cayman Islands and London I learnt my many skills.
What do you enjoy most about being a chef?
It’s so creative and there’s always so many new things to learn.
Name three ingredients you couldn’t cook without.
Onions, olive oil and salt & pepper.
Which piece of kitchen equipment couldn’t you live without?
A hand blender.
What food trends are you spotting at the moment?
Very rustic items.
What do you think is a common mistake that lets chefs down?
Over cooking and under seasoning.
What is your favourite time of year for food, and why?
Summer it’s the colours of the food, the fresh ingredients you can get and the Mediterranean vibe.
Which of your dishes are you most proud of?
I am proud of all the dishes that I create.
How do you come up with new dishes?
By watching other people, reading up on the latest trends and experimenting with different ingredients.
Who was your greatest influence?
There is so many great chefs that I have had the pleasure of working with and learning from.
Tell us three chefs you admire
Marco Pierre white, Anton Mosimann and Albert Roux.
What is your favourite cookbook?
White Heat.
Who do you think are the chefs to watch over the next few months?
Defiantly Roberta Hall McCarron.
What’s been your favourite new restaurant opening of the last year?
To be honest I don’t get a lot of time to go out I’m always too busy working.
The Chefs’ Forum Discussed Dysphagia at Exeter Cookery School!
The Chefs’ Forum was delighted to hold its final event of 2019 at Exeter Cookery School on Monday (18) November. The well-attended event saw 70 top chefs and medical experts from across Devon and Somerset, gather at the beautifully-converted textile warehouse for a day of culinary brilliance, knowledge share and menu inspiration. Learners from City College Plymouth and South Devon College had the valuable opportunity to showcase their skills to potential employers.
The event took on a slightly different format in that a market research focus group was assembled for Somerset-based charity, Eating With Dignity to establish the level of knowledge or the apparent level of knowledge gap amongst chefs about the medical condition Dysphagia. Dysphagia is where a person struggles to swallow certain foods as they may have had an illness or accident which has affected the normal swallow function, putting them at risk of choking if the food is not prepared to their medically diagnosed dysphagia level in accordance with the International Dysphagia Diet Standardisation Initiative (IDDSI).
For the last month, The Chefs’ Forum has been conducting a national survey on behalf of Eating With Dignity into the level of understanding of dysphagia amongst chefs. Research has uncovered a huge nee
d to raise awareness and educate chefs as to the condition. Heidi Reynolds lives with Parkinson’s Disease and has been diagnosed with dysphagia. On asking for flatbread instead of bread in a restaurant once, Heidi was once told
“We can’t cater for every whim Madam!”
Heidi cannot swallow bread due to its texture.
Dysphagia isn’t a ‘whim’, rather a legitimate medical condition caused as a result of an accident, stroke or illness such as cancer and should be taken every bit as seriously as an allergy.
Heidi is working with Jack Stein and the Rick Stein restaurant group to raise the profile of Dysphagia and recently produced this film:
Jazzi Curley, Chef Tutor at Exeter Cookery School said
“People with dysphagia have difficulty swallowing, so it may mean we have to look at the consistency of food on the menu and see if we can’t adapt it to suit IDDSI guidelines, such as puree or fitting through the prongs of a fork”.
Exeter Cookery School with its huge oak tables provided the perfect round-table environment for the group to discuss the condition and how chefs could better-accommodate the needs of people with 
Dysphagia. The infographic below was produced by The Chefs’ Forum to enable chefs to understand the various levels and consistencies required. The Chefs’ Forum will work with Eating With Dignity on menu development, hopefully producing a guide to dysphagia-friendly restaurants across the UK.
Former Masterchef finalist Jim and Company Director/professional bon viveur Lucy, are no strangers to owning and running a world class-cookery school, their first venture, CookinFrance, saw the couple move to the Dordogne in South West France to set up a cookery school offering cooking lessons to locals and travellers alike. Despite the bemusement of the locals at an Englishman teaching anyone to cook, ‘Cook in France’ became something of a phenomenon.
Eighteen years later, Jim and Lucy were delighted to welcome fellow members of the Devon chef scene to the beautifully-designed quayside cookery school for a second time. The Chefs’ Forum was thrilled t
o return to the venue for the second time to hold an event in the cookery school and on this occasion, it was filmed by BBC Spotlight.
The day kicked-off with Jim working with students form City College Plymouth and South Devon College to prepare and serve stunning signature canapés in the open plan cookery school. It was great for the learners to cook amongst the attending guests as opposed to working back of house. The visiting chefs could really assess their skills and ability. The students worked brilliantly with Jim to produce a mouth-watering array of signature canapés:
- Tim Potter Butchers Duck Confit Croquettes
- Ratatouille Tarts with Sour Cream and Basil
- Sweetcorn Puree and Bacon Tortilla
- Compressed Pineapple with Coconut Cream and Lime
- Rum and Gold Ganache Bonbons
All ingredients for the canapé reception and demo that followed were kindly donated by Chefs’ Forum Sponsors Tim Potter Catering Butchers, Total Produce, Koppert Cress and Ritter Courivaud.
Franco first slit the skin down to the trotter to expose the topside and shank. The shank was then deboned and the shank bone spit in two, through the natural joint. The smaller part of the bone was often used as a mustard spoon due to its natural spoon-like form.
Franco then removed 
the pork tenderloin ready for trimming. The spider muscle Franco Macellaio of The Urban Butchery Channel then took to the butchers block to showcase some brilliant pork butchery from a Wessex Pork leg, which the chefs found fascinating. Franco chose to demonstrate a ‘Pork Leg Reduction’, which is a great cut for chefs as it requires a shorter cooking time. It’s an even joint, making for even cooking and is suitable to make into smaller joints as well as being perfect for carvery as it offers equal portions.was then separated from the H-Bone and the H-Bone removed.
Franco used a traditional butcher’s ham gouge to work around the femur bone to ensure it was cleanly released without any slashing inside of the leg. Next was the removal of the topside ready for steaking later in the demonstration. Franco then cut the thick muscle in half to reduce the pork leg down. He used the palm of his hand to check for any bone chips, gristle or blood meat to make for the optimum eating experience.
The rind was then scored and the leg rolled using a traditional continual knot, great for chefs as they only need to cut the string once for removal.
The demo culminated in Franco cutting steaks from the topside to showcase the value of the Pork Leg Reduction in maximising profit and saving money of the bottom line.
Sue Renyard of Eating With Dignity took to the floor to tell the chefs about the earlier focus group and invited them to ask about dysphagia, inviting them to get involved in the campaign to raise awareness. Joined by Geriatrician Vikky Morris and GP Rupert Sells, the medical experts were able to educate the chefs on the dangers of not getting it right in line with IDDSI guidelines. The chefs were very receptive and welcomed the opportunity to learn about the condition.
Vikky Morris, Consultant Geriatrician said
“We have special V symbols for vegan friendly food, we could and should be doing the same for people who have swallowing difficulties. It is very important that people with dysphagia have confidence to go out to eat, without worrying about whether their needs can and will be accommodated. It has been great to work with The Chefs’ Forum today to raise awareness of the condition and we have been delighted with the chefs’ input and contribution to the focus group.”
Next was Jim’s demo of Tim Potter’s Somerset lamb as he created cannon of lamb cooker sous-vide.
Jim Said
“I was delighted to welcome the chefs to the school today, it has been hard work bringing it all together. It was very interesting to learn about dysphagia, the butchery was fantastic and the quality of Tim Potter’s meat, excellent! Today has been an amazing opportunity to bring the chefs and students together to galvanise the industry and safeguard its future.”
Other highlights of the day included Gavin from Foie Royale giving an introduction to the ethical alternative to foie gras, Sam Guarino of Santa Maria presenting the fantastic range of Santa Maria herbs and spices and TTW Recruitment giving a talk on attracting, recruiting and retaining staff.
This Chefs’ Forum event showed that the Devon food scene and its members are a group of experts who can offer valuable insight to any brand or cause looking to build a business case.
It was great to shine the spotlight on dysphagia and fantastic to see so many young people headed for greatness, working with true food experts and joining forces with great chefs to celebrate local culinary talent.
Photography by www.andrewplantphotography.com
