admin-chefs-v2, Author at The Chefs' Forum

Entries open for The Roux Scholarship 2020: Former finalists Nathan Outlaw and Bryn Williams explain how being a finalist helped their careers

Entries opened on Tuesday 12^th November for The Roux Scholarship 2020 and young chefs all over the country are beginning to create their recipes for hake, clams and leeks in order to submit their entry.

More than a decade ago, top chefs Nathan Outlaw and Bryn Williams were in their shoes. Both chefs progressed to the finals in the early and mid-2000s and – despite not winning – found that being part of The Roux Scholarship has been of great benefit to their careers.

Nathan Outlaw, whose Port Isaac restaurant holds two Michelin stars, took part in the competition three times in the early 2000s and still values the experience. He said: “It helped me because it took me out of my comfort zone and pushed me to do more. It’s easy to sit back and not challenge yourself when you cook in the same kitchen every day.”

The contacts he made have also been of benefit to Chef Outlaw’s career: “Being a finalist gave me a wonderful experience at the age of 22 and 23 that I still cherish today. The people I met were have helped me in various ways throughout my career. Also, the Roux Scholarship has a kudos that really opens doors for a young chef. For someone serious about their craft, it’s worth every minute!”

Roux Bryn Williams Bryn Williams got through to the finals in 2005, having also applied the year before, he said: “What I really enjoyed was being in the mix in one of the best competitions in Europe and cooking against your peers, and being judged by these fantastic chefs. I enjoyed the professionalism of the competition too. It’s a serious competition and you need to be your very best to go through the stages to the final.”

Now that it is several years since he competed, Chef Williams, who is chef-proprietor at Odette’s in Primrose Hill and has restaurants at Somerset House and Porth Eirias in Colwyn Bay, still feels the benefit. “Even now, 10, 12, 14 years later, people say ‘Oh you did the Roux Scholarship’. People know you did it, and you’re on their radar, and that never goes away. Being associated with The Roux Scholarship is the biggest pat on the back you could get.”

Roux Scholarship judge Simon Hulstone took part in the finals twice before he eventually won it in 2003 and knows how valuable it is to the chef’s establishment as well as the chef themselves: “Competing in the finals is not only a challenge to the competitors it’s a chance to showcase what you have learnt from your mentors over the years of training. So not only is it the chef but the establishment that is being tested and highlighted.”

Chef Hulstone also acknowledges that for many chefs, like himself, it takes a few years to finally scoop the top prize. “Everyone who has competed in the Scholarship has benefitted not only from prizes and PR but they have gained a sense of maturity and knowing where they stand as a chef. Most chefs who don’t win would acknowledge they weren’t at the standard that the winner was at for that year, and so they compete again and again giving themselves the advantage of other chefs who are first timers.”

Competition details:

Applicants must submit a recipe via the Roux Scholarship website, before 31^st January 2020, that includes:

One whole fresh MSC labelled hake, gutted, weighing anywhere between 1.6kg – 1.8kg (maximum 2kg) and 600g live whole grooved carpet shell / palourde clams (ruditapes decussatus); together plated with two ‘simple’ or ‘composed’ garnishes/accompaniments. One of them must include leeks and the other to be a garnish/accompaniment of their choice. One of these can be served separately if preferred. A sauce must accompany the dish. Up to two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day. Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but no older than 30 years of age on 1st February 2020. Further instructions and the rules of the competition, including maximum costings for recipe ingredients, can be found on the website www.rouxscholarship.co.uk

Competition dates

Closing date for applications – Midnight, 31^st January 2020

Regional Finals at University College Birmingham and University of West London – 19^th March 2020

National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6^th April 2020.

Judges: Three-star Michelin chef Björn Frantzén will judge the final as Honorary President of Judges, and some of the country’s best chefs are returning as judges for the regional and national finals: joining chairmen Alain Roux and Michel Roux Jr are Clare Smyth, Sat Bains, James Martin, Simon Hulstone, André Garrett, Rachel Humphrey, Brian Turner and Angela Hartnett.

JEROME CALAYAG ANNOUNCED AS THE WINNER OF S.PELLEGRINO YOUNG CHEF REGIONAL SEMI-FINAL, AND WILL BE REPRESENTING UK & NORTH EUROPE AT THE GRAND FINALE IN MILAN, 2020

LONDON, NOVEMBER 2019 – Following a day of outstanding displays of culinary prowess by some of the most talented young chefs in the UK and North Europe, Jerome Calayag (Sweden) has been announced as the winner and will be participating in the S.Pellegrino Young Chef Finale in 2020. The Grand Finale will take place in Milan on the 8^th-9^th May 2020.

Jerome Calayag won the judges over with his signature dish, Humble Vegetables.

“I am very excited to represent the UK & North Europe in Milan next year at the global final of the S.Pellegrino Young Chef Competition. I’ve spent a lot of time preparing for this evening and I’m grateful for all the support I have received. I’m looking forward to seeing where this competition will take me next.”

The win is even more impressive as this year’s competition saw a huge 2,400 applicants from all over the world were put forward for consideration to the competition, with the level of talent as impressive as ever. Showing initial results of the commitment taken by S.Pellegrino towards gender balance and inclusivity, the percentage of women registered among the candidates increased to more than 10%.

Jerome has won the opportunity to compete for the overall title of S.Pellegrino Young Chef at the final, however a further three young chef’s were also awarded at the semi-final. To reflect S.Pellegrino’s belief in and support of, the transformative power of gastronomy and it’s impact beyond the kitchen, the following three awards have been introduced to the competition to compliment the existing S.Pellegrino Young Chef award:

Acqua Panna Award for Connection in Gastronomy – Voted for by the Regional Mentors, the winner of this award will produce a dish that represents diversity and recognises the beauty of different cultures coming together to create something fresh and exciting.

Timothee Martin-Nadaud (UK) with his signature dish, The World Is Your Oyster

Fine Dining Lovers Community Award – Voted for by the online Fine Dining Lovers community, this award will be for the young chef who best represents their personal belief within their dish.

Nicolas Fagundes Galindo (Ireland) with his signature dish, Flavors And Textures Of Palm And Ox Tongue

S.Pellegrino Award for Social Responsibility – Voted for by Food Made Good the internationally recognized voice on Sustainability in food, this dish will represent the principle that that food is best when it is the result of sustainable practices.

Pippa Lovell (UK) with her signature dish What She Found

S.Pellegrino Young Chef Award won by Jerome Calayag – Voted for by the Regional Jury, this award is given to the chef who has unrivaled technical skills, genuine creativity and an exceptional, strong personal belief about Gastronomy.

All of the winners of the additional three awards will also be invited to attend the Grand Finale, affording them another opportunity to network with some of the biggest names in gastronomy from around the globe.

This year’s UK and North Europe final also saw Killian Crowley – winner of the 2017 UK & Ireland final create a special, four-course celebratory dinner to mark S.Pellegrino’s 120th anniversary.

The success of the UK & North Europe Final of the S.Pellegrino Young Chef Competition was also made possible by Italian Supper Club.

To can find updates with announcements and news ahead of the Grand Finale in May 2020 here: https://www.sanpellegrinoyoungchef.com/en. Follow the story also on Facebook and Instagram via #SPYoungChef.

S.Pellegrino Young Chef nurtures the future of gastronomy, by nesting, discovering and promoting the next generation of culinary talent. S.Pellegrino Young Chef facilitates young talent from around the globe to have access to the gastronomic community, and enables and encourages them to demonstrate their personal belief in the transformative power of gastronomy through their technical skills and creativity. The winner of S.Pellegrino Young Chef will become a positive force for change.

Chef of the Week: Hylton Espey – Chef Patron of Rastella Restaurant at Merchants Manor in Falmouth, Cornwall

How long have you worked at your current restaurant?
3 and a half years.

Where did your passion for cooking come from and where did you learn your skills?
I have always loved food and restaurants since I was a kid. I was a Commis for 6 months at Olympia Cafe before completing a Chefs Course at the ICA in Stellenbosch, the majority of my training was in Cape Town, South Africa.

What do you enjoy most about being a chef?
The creative process, watching an idea being transformed from inspiration and drawing into something delicious and beautiful.

Name three ingredients you couldn’t cook without.
Butter, Cornish Sea Salt and smoking chips.

Which piece of kitchen equipment couldn’t you live without?
My Chefalarm.

What food trends are you spotting at the moment?
Josh Niland and his whole fish philosophy.

What do you think is a common mistake that lets chefs down?
Assuming that a trial shift shows up!

What is your favourite time of year for food, and why?
Autumn, there is more time to be out of the kitchen and be inspired as the first new forest growths arrive. The seafood is also at its prime as we move into winter.

Which of your dishes are you most proud of?
My pear and Per Las dessert, this was the first idea I created when I was a young chef student and it has been with me ever since. It has developed into the 2019 version of Per Las Blue Cheese parfait, red wine poached pear, pear gastrique and salted walnut praline.

How do you come up with new dishes?
I take inspiration from anything, heritage, music, art, childhood memories but my biggest influence is from nature and I try to spend a lot of time outdoors.

Who was your greatest influence?
Anthony Bourdain, his work ethic and stories about this life in the kitchen is second to none. When I got my first chef job the boss said “you start at 7am, go buy Kitchen Confidential and read it”.

Tell us three chefs you admire
Daniel Humm, Ferran Adria & Dan Barber.

What is your favourite cookbook?
Tough one, it probably is Sat Bain’s Book ‘Too Many Chiefs, Only One Indian’. It has a great narrative, really cool design and full of photographs.

Who do you think are the chefs to watch over the next few months?
Jordan Bailey, Kobus Van Der Merwe and Gareth Ward.

What’s been your favourite new restaurant opening of the last year?
Jordan Bailey’s Aimsir in Ireland.

www.merchantsmanor.com

HEALING MANOR HOTEL MEET THE SUPPLIER CAMPAIGN

This month Lincolnshire’s historic Healing Manor Hotel and its 2 Rosette, family and dog friendly pub The Pig & Whistle, has launched its ‘Meet the Supplier’ campaign to showcase the families and faces behind the local food producers and businesses it works with.

There’s no denying the growing emphasis being placed on food chain accountability in our current climate, especially with the latest ‘Brexit deal’ updates never leaving the headlines. Even discounting today’s international political priorities, the consumer is growing more aware by the day of traceability within the food industry, holding businesses accountable for their choices.

For years, this exact issue has been of huge importance at Healing Manor – which today is spearheaded by Steven Bennet, also known as The Lincolnshire Chef, and his partner Charlotte Hay. With a team of almost 60, the pair strive to source all of the ingredients locally and change menus to adapt to the ever-changing seasons. A feat which has seen strong relationships forged with myriad local suppliers, further solidifying the hotel’s ethos when it comes to provenance.

HM suppliers Charlotte says: “With food and running costs on the up, and Brexit on the horizon, it’s becoming increasingly important for businesses, both small and large, to take responsibility for the sustainability of their offerings and the supply chain behind the product on offer.

“I think it’s more preferent than ever, that as a business we take responsibility to educate our customers and share the story behind the products and dishes we serve. While people don’t necessarily want to know the full ins and outs of every aspect of the supply chain, our customers do like to know that the processes we’re taking to source our ingredients are fair and sustainable. The decision to work with small independent and local businesses does mean than on occasions certain products are more expensive to buy in, and get hold of, and this is why we’ve launched our ‘Meet the Supplier’ campaign. We want to shine a light on exactly how these dedicated businesses work, both with us and independently.”

To kick off the campaign, the duo has shared the story behind Coven Garden – their vegetable producer. Coven Garden, not to be mixed up with Covent Garden, is situated just outside the affluent town of Louth in the beautiful and quiet village of Covenham. Run by Graham, the business took root just over six years ago and Steven has relied on him ever since for quality produce.

HM Suppliers 2 Coven Garden, which specialises in growing Lincolnshire vegetables, specialist herbs, micro herbs and edible plants, all started with the seed of an idea – to provide Graham’s two sons, Ben and Sam, with a job. Both autistic, Graham wanted to create an opportunity for Ben and Sam to earn a living and make use of the land they owned in Covenham.

Steve says: “A lot of the suppliers we work with at Healing Manor are people I’ve worked with for more than 20 years. Lincolnshire is one of the country’s biggest producers of food and this is something to be shouted about – there’s a reason it’s known as Britain’s larder. We’re so lucky to have so many independent growers and makers right here on our doorstep.”

As the campaign progresses suppliers featured will amass to 15 at least, and will include:

Stokes Tea & Coffee, Lincoln – A family-run business and Lincoln institution, Stokes’ has more than 100 years of knowledge and experience under its belt, some fascinating snippets of history and wonderfully innovative values.

Amy Jobe’s Lincoln Russet, South Elkington – Home to the most beautiful Lincoln Red cattle, pure bred and raised slowly outside to produce mouth-wateringly good beef with outstanding flavour, texture and appearance. The care and dedication, and value Amy places in her pedigree Lincoln Reds is truly inspiring.

Alfred Enderby, Grimsby – The award-winning producer of smoked fish, Alfred Enderby’s products are the very epitome of tradition. With skills passed down since the smokehouse was first recognisable in 1918, it’s no wonder chefs such as Marco Pierre White rate Alfred Enderby’s as the very best.

Entries open for The Roux Scholarship 2020: The prestigious competition invites applicants to create a recipe with hake, clams and leeks

The Roux Family are delighted to open the Roux Scholarship 2020 for entries, inviting young chefs to test their fish filleting skills by submitting a recipe using hake, clams and leeks.

Chairman Alain Roux said: “This year, the competition is showcasing MSC certified hake, a beautiful, sustainably sourced fish local to our shores in the UK. It is similar in looks and habitat to cod, its more popular cousin, but has a milder flavour, softer texture and smaller flake. A surprisingly underrated fish, hake finds its perfect accompaniment in palourde clams, a particular favourite of mine along with deliciously delicate leeks. As usual, we are setting a deceptively simple task, using three ingredients whilst testing core skills to the limit. The key to success will depend on precise judgement to ensure a subtle balance of flavours whilst taking care not to overcook any element. I can’t wait to see what our ingenious competitors produce for us this year”. Roux Scholarship 2020 fish

Chairman Michel Roux Jr said: “Hake is such a delicate fish, it needs the utmost care and attention when cooking so I’m really looking forward to see what the chefs come up with. Clams and leeks are the perfect accompaniment but there is lots of scope for bold flavours with the sauce and the second garnish.”

Entrants must be in full-time employment as a chef in the United Kingdom and be aged 22 or above, but
no older than 30 years of age on 1st February 2020. They have until midnight on Friday 31st January 2020 to submit a recipe to serve four people using:

Important notes:

Up to two and a half hours’ cooking time is allocated at the Regional Final for cooking the dish, as the recipe originally submitted and a dessert to serve four people made from a ‘mystery box’ of ingredients given on the day.

Contestants must provide their recipe with a full and accurate list of quantities and cost of all ingredients used, omitting the cost of the whole fresh hake and live whole grooved carpet shell / palourde clams (ruditapes decussatus). The cost of the hake will be of £8.00 per kg and the clams £10.00 per kg. Both will be provided by the college to those successful in being selected to compete at the Regional Final. The full total costing of the dish, excluding the whole fresh hake and live whole grooved carpet shell / palourde clams (ruditapes decussatus), should not exceed £12.00 per portion.

Roux Scholarship open for 2020 Entrants are not allowed to use or bring any pre-prepared stock or sauce whatsoever for the fish, vegetable or garnish/accompaniment dishes and none will be provided.

The use of caviar, truffles or foie gras is not permitted.

The judges will look favourably at efficient use of waste and leftover ingredients during the course of preparation.

A maximum of two photographs may accompany entries, if applicants feel these will enhance their entry. This is not obligatory.

Full details of the competition, rules and the entry process are available on the website www.rouxscholarship.co.uk which entrants must read before entering.

Competition dates

Recipe ingredients announced and entries open – 12^th November 2019
Closing date for applications – 31^st January 2020
Regional Finals at University College Birmingham and University of West London – 19^th March 2020
National Final at Westminster Kingsway College, and Awards Ceremony at Mandarin Oriental Hyde Park – 6^th April 2020.

Chef of the Week: Daniel Britten – Chef Proprietor at Britten for Food

How long have you worked at your current restaurant?
I have been working at Britten For Food for 2 years since leaving my last kitchen, bringing a restaurant experience to private households.

Where did your passion for cooking come from and where did you learn your skills?
My passion for food came about in my mid teens, I was always interested in creating things in the kitchen from a young age but more out of boredom then anything else. I have spent a lot of time in the States where my stepmum started to introduce me to new flavours and ingredients.

What do you enjoy most about being a chef?
I trained at Tante Marie Culinary academy in Woking when I was 30 years old as that is where I lived at the time. Before that I had an allotment where I grew my own veg and would cook from scratch most nights of the week.

I enjoy being able to create, to have the freedom to come up with new dishes and the look on peoples faces when they try something for the first time and enjoy it. Also teaching and training is something I really enjoy, seeing chefs develop into great team members gives me a lot of satisfaction.

Name three ingredients you couldn’t cook without.
Vanilla, butter & fresh thyme. Vanilla brings such a beautiful flavour and aroma to any dish it’s a staple in my kitchen. I finish most of my meats, fish and vegetables in butter, its probably my most important ingredient.

Which piece of kitchen equipment couldn’t you live without?
A good frying pan is an important piece of kit, you can cook nearly everything for an exceptional meal in one pan.

What food trends are you spotting at the moment?
Using more vegetables and creating vegan dishes seems to be on trend at the moment. I have changed the way I eat in the last 12 months so that I eat less meat but when I do I source some good quality local meat from my butcher.

What do you think is a common mistake that lets chefs down?
My favourite time of year is Autumn, from September to November being able to use nature’s larder for fantastic game and foraged food, wild mushrooms, berries, personally I love it.

What is your favourite time of year for food, and why?
It’s important to be proud of all your dishes, learn, evolve and get better.

Which of your dishes are you most proud of?
When coming up with new dishes I sit down and go through what is bang in season at that point in the year, I make a list of fruit and vegetables then protein and put what I think goes together before trialling it in the kitchen.

How do you come up with new dishes?
About 10 years ago I went to Vancouver and met someone who worked for a restaurant called West, their menu was based on sourcing everything within 100 miles, this made me more aware of using what is around and when its at its best, this influenced my cooking and how I cook today.

Who was your greatest influence?
3 chefs I admire. My first head chef was a guy called Iain Richardson, we worked at a hotel in Ripley Surrey, I have always admired him for the way he kept his cool when I came into his kitchen looking for a position, I went a couple of weeks unpaid to show him what I am made of, after which he offered me a job. The way he spoke to suppliers and other staff was how is how I’ve tried to be for the last 10 years.

Tell us three chefs you admire
Steve Drake is someone I have admired since I first ate his food about 11 years ago. Then a few years ago I met him and we became friends, having someone of his calibre to talk food to was a huge deal to me, he influences the way I work today.

Another chef I admire is a friend of mine called Anthony Raffo, this guy really thinks outside of the box and always delvers an amazing plate of food, he is a clever guy and is always looking to what nature can provide in the kitchen, if I need any foraging advice he is the man I go too.

What is your favourite cookbook?
My favourite cook book is Thomas Keller’s French Laundry, I bought it when I was just getting into to cooking and I remember looking through its pages thinking that one day I would love to cook like but at the time I couldn’t even make out how to go about the recipes. I look at it now and take great inspiration from its pages.

Who do you think are the chefs to watch over the next few months?
Chefs to watch over the next few months are Joe Walker up at the Wernher restaurant at the Luton Hoo Hotel, a fantastic chef knocking out some bold and beautiful dishes, watch his space! Again Anthony Raffo, he’s a legend and also am I allowed to say me? Watch this space for a new project in the pipe line!

What’s been your favourite new restaurant opening of the last year?
My favourite new restaurant opening of the last year, It’s a bit over a year now but the meal I had at Steve Drake’s Sorrel in Dorking was one I won’t forget, his cooking has evolved into something seriously special, different to what I ate all those years ago and will take some beating!

www.brittenforfood.com

Catering Heads Join Forces to raise GCSE Maths and English Results on a National Level

Maths and English are used in the professional kitchen every day, but many students on catering and hospitality courses have yet to pass their GCSE in order to gain their Further Education College qualification. University College Birmingham Dean of the College of Food and Hospitality Management, Neil Rippington is launching a national initiative in association with national Chef Networking organisation, The Chefs’ Forum to secure rewards for students who meet a range of positive criteria over the course of the year, specifically in English and Maths.

Neil Rippington has engineered the following incentive-based performance reward system to motivate and incentivise students to give it their best shot in terms of ensuring students attend Maths and English lessons and promote the virtues of achieving in these subject areas.

Speaking of the initiative, Neil said

“One of the University’s primary targets for student achievement this year is to improve maths and English results. This is a national issue and a condition of funding for FE students who have not achieved a 4 or above (or old-school C) at GCSE. As well as their vocational course option (e.g. chef/hospitality), students also have to continue to study English or maths if they were unable to secure the appropriate grades whilst at school. The current benchmarks (for the achievement of 4 or above) for students retaking maths and English in FE colleges is in the low 20% region”.

Catherine Farinha, Founder of The Chefs’ Forum added:

“Drawing on the national reach of The Chefs’ Forum, with over 5000 chef members and a network of over 15 top catering colleges and their respective Principals and Heads of School, it would be amazing if this rewards incentive for Maths and English really made a difference this year – I am delighted to have worked with Neil to gain the support of The Manchester College, Gloucestershire College, Coleg Gwent, West London College and Cornwall College – A great national spread and focus group for potential national roll-out if successful this year.”

The Chefs’ Forum has secured some fantastic employers to back the initiative, all offering experiential rewards this January to students meeting positive criteria for attendance and engagement in their Maths and English lessons over the course of this year

Employers have offered lunch, afternoon tea or dinner for fifteen students at a time, which is extremely generous and inclusive to whole classes, if all students make a concerted effort to meet the criteria.

A pass in English and Maths is essential for students to gain their catering or hospitality qualification at the end of their course. Making maths and English fun and showing students how they are used in everyday professional lives is exactly how to engage and motivate a group of students who have failed the exams in school for one reason or another.

Restaurant James Martin in Manchester is backing this ground-breaking campaign along with Marriott, The Exchange and Giovannis in Cardiff, Edgbaston Boutique Hotel, Fazenda and Entouraj in Birmingham, Calcot Manor in Tetbury and The Dorchester in London as well as Mullion Cove and St Michaels Hotel and Spa in Cornwall.

It is imperative that industry professionals support the education sector to encourage students to attend their GCSE maths and English lessons, on time and with the right attitude to learning to ensure they’re in with the best possible chance of gaining a pass at the end of the year. There is a huge shortfall of chefs and hospitality professionals and in bolstering this kind of support, employers are wholly supporting the next generation when it counts the most; at the start of their careers, whilst still in education.

This campaign has launched in Birmingham at UCB and will be rolled-out via The Chefs’ Forum Academy in London (West London College), Birmingham (UCB), Manchester (The Manchester College), Gloucestershire (Gloucestershire College), South Wales (Coleg Gwent) and Cornwall (Cornwall College).

The Chefs’ Forum is still looking for further employers to offer a lunch or afternoon tea for a group of fifteen students this January and again after term two, to ensure students’ optimum performance throughout the year.

This is a great partnership between education providers and the industry. Hospitality employers should be seen as sponsors and supporters of the initiative. It is fantastic that The Chefs’ Forum Educational Foundation is involved in helping the education sector to overcome a very challenging position.

Cornish Chefs Bolster Support for Young Chefs and Hospitality Professionals at St Michaels Resort

Top Cornish chefs, Cornish suppliers and Hospitality students from both Cornwall College and Truro & Penwith College, gathered for a celebration of Cornish food, hosted by St Michaels Head Chef, Darren Millgate.

The resort has been recently revamped to the highest standard with stunning views across sub-tropical gardens to Gyllyngvase Beach.

The interior of the hotel is themed on its coastal and nautical surrounds and offers a fantastic beach getaway with an excellent local food offering.

After a Codorniu Anna Cava and canapè reception, Cornwall College hospitality lecturer Tracy Page gave a welcome speech with Chefs’ Forum Founder, Catherine Farinha.

Tracy said:

“I taught Darren Millgate whilst he was at college as I have worked there for the last twenty years. I am absolutely delighted to be returning with a brigade full of young chefs and front of house professionals for Darren and the team to lead and mentor at this event.

It is crucial that employers support our colleges and it is truly fantastic to see so many industry professionals here today.

I am very grateful to both Darren and Head of Food & Beverage and my great friend Polly Dent for giving our students such a fantastic experience here today”.

The aim of the day at St Michaels was to enable Darren to showcase locally-sourced produce in their menus with Darren and his ‘Star of the Day’ Steven Benney from Cornwall College showcasing seasonal dishes from St Michaels menu on The Chefs’ Forum demo stage.

Darren was also joined by Gavin Roberts of Two Brothers Food as he butchered a deer that he had shot himself as a licenced marksman.

Darren created a stunning venison carpaccio with beetroot crème fraiche, sprouts and hazelnuts.

Gavin’s expertly cut venison steaks were then cooked to perfection on the Kamado Joe grills by BBQ chef Sue Stoneman who made a delicious focaccia on which it was served.

After producing the canape menu to the highest standard with his peers, then acting as Commis Chef on the demo stage with Darren, Steven was offered a trial shift at St Michaels fantastic recognition of his excellent performance on the day.

Two more students were also rewarded for excellent performance: Meg Diamond from Truro and Penwith College and Malakai Sciasco – All received a complimentary pass to the health club at the resort.

Darren and the students Canapes laid-on a fantastic canapè menu of

Seared pheasant breast, Jerusalem artichoke, chestnut and cherry
Gin cured sea bass with cucumber, strawberry and mint
Plum membrillo, vegan blue cheese and watercress on toasted sourdough
Ham hock terrine with spiced pear chutney
Crab arancini with watercress and cobnut pesto
Root vegetable Dauphinoise with sautéed Cornish mushrooms and truffle
Blackberry eclairs

In participation in the event, students from both Cornwall College and Truro & Penwith College got the opportunity to show off their culinary skills, working alongside Darren and his talented brigade to create and serve beautiful canapés incorporating top-drawer Cornish produce for the culinary experts who attended.

Matt Slater Cornwall Good Seafood Guide The Cornwall Good Seafood Guide then took to the floor to showcase their fantastic website that allows chefs to make well-informed decisions when choosing seafood for their menus.

Marine Awareness Officer Matt Slater said:

“We pride ourselves on encouraging chefs to only use sustainable species in their menus. We educate chefs to buy sustainable fish with no plastic or polystyrene packaging. If we all do our bit to reduce plastics and conserve fish stocks in our oceans, then together we can make a change.”

Sam Guarino, ‘F.O.O.D.I.E & Spice Nerd’ at Santa Maria maintained the sustainability theme, explaining that Santa Maria now use recyclable packaging for all their products, minimising plastics, whilst maintaining optimum flavour. Sam offered to visit the chefs in their own restaurants to showcase the full range of market-leading herbs and spices. He also invited them to board the legendary spic James Catherall wine pairing e truck, a regular and popular feature at Chefs’ Forum events.

Catherine Farinha, concluded:

“The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was ‘Perfect Pairing in the Dutchy’ with expert Ritter Courivaud food and Codorniu wine pairings from St Michaels F&B Manager James Catherall – We love doing events here in Cornwall, it was great to see Gavin’s Cornish venison demo, Darren’s brilliant dishes and excellent professionalism and enthusiasm from the students who took part. We look forward to four more events in the county in 2020.”

Photography by www.jamesaphotography.co.uk

TOP CELEBRITY CHEFS BACK MEATBALLS MONTH

Top celebrity chefs – including Tom Kerridge, Angela Hartnett, Tom Parker-Bowles, Ken Hom and Chef to the Royal Family, Mark Flanagan – are backing a month-long ‘Meatballs Month’ national campaign which aims to raise money to fund ‘Muscle Dreams’ – transformational experiences for young children with the muscle wasting disease muscular dystrophy.

Meatballs Month is the brainchild of the Muscle Help Foundation (MHF) charity; the campaign aims to ignite the nation’s appetite for meatballs but at the same time encourage the flexing of fundraising muscles by throwing a meatball meal or party during the month of November.

Members of the public can download a kit from www.meatballmonth.com which provides invites, name cards and a fundraising guide to help organise a meatball party/dinner for friends and family whilst raising money for a Muscle Dream experience.

Since it costs just £1,600 to fulfil each experience it is hoped that the initiative will result in the delivery of many more magical moments for children and young people with muscular dystrophy. The standalone website features a host of delicious meatball recipes put together specifically for the campaign by some of the world’s finest chefs which in addition to those listed above also currently include Matthew Williamson (Rudding Park), Ben Tish (The Stafford Hotel & Norma), Hayden Groves (Executive Chef, Baxter Storey), Cyrus Todiwala (Café Spice Namaste), Andrei Lussmann (Lussmanns Fish & Grill Restaurant Group) and Head Chef Francesco Migliorin of Ristorante Frescobaldi.

Meatball party hosts can either choose a celebrity recipe for their party or conjure up their own culinary meatball masterpiece! Guests are urged to make donations – collected either by the party host and submitted or by individuals who can donate online. In addition to raising valuable funds, Meatball Month is also designed to raise awareness of muscular dystrophy, a disease which currently has no cure.

The average lifespan of someone with muscular dystrophy is 22 years old making the need to realise a child’s Muscle Dream all the more compelling – providing a life-changing experience for the beneficiary and a lasting memory for all the family to reflect upon during darker times. All participants are encouraged to share their meatball creations via social media, using the hashtag #meatballmonth.

A number of butchers and restaurants are also putting their weight behind the campaign, selling meatball packs and adding meatball dishes to their menus, and then donating a % of their takings to the charity. Every child’s dream experience is personalised and MHF reports a number of benefits including improved confidence, greater self-esteem, increased sense of hopefulness and a powerful shared identity connecting the recipient with other families living with muscular dystrophy.

Key supporters of the charity’s Muscle Dream initiative include the Porsche Experience Centre at Silverstone. 2020 will see the company host its 10th annual Muscle Dream Driving programme in support of the charity. Next year 10 young people and their families will enjoy an incredible two days at the centre, when the lucky petrol-head recipients from the across the UK will have the opportunity to ‘light-it-up’ on Porsche’s own dedicated track!

Many organisations have given their time and services for free, these include Airbus, Marriott International, Hilton, Tesla and global events agency, BCD Meetings & Events to name a few. Celebrities who have lent their support include Lewis Hamilton, Al Pacino and Ray Mears. Via this campaign, The Muscle Help Foundation (www.musclehelp.com) is aiming to help realise many more Muscle Dream experiences. To date, the charity has delivered 297, leaving a further 360 to go before it reaches its goal of 657, that’s one for every muscle in the human body. As the charity says, that’s the #powerof657.