Blu Skies for Bristol Lunch
100 invited guests sat down to a fabulous five course lunch at The Radisson Blu on Monday to celebrate the Bristol launch of The Chefs’ Knowledge.
Students from City of Bristol College joined chefs Muraliraj Narashimaraj, Aida Carrasco, Will Dean and Mark Chapman in the kitchen at the lunch to see firsthand how a celebration lunch is put together.
Ryan Fernandes, Chef Lecturer at City of Bristol College said
“It’s really important that we enable the students to come out of their usual training environment and out into industry. It was brilliant to see how much they enjoyed the day and produced an excellent menu with the guest chefs today. The feedback we have had from the local employers has been excellent and the event was very well organised by The Chefs’ Forum and the team at Radisson Blu.”
As The Chefs’ Knowledge Lunch tour reached the West Country Catherine Farinha, Director of The Chefs’ Forum said
“We’re back where we started! We have such fond memories of the early days of The Chefs’ Forum when we launched in 2010 in Bristol. Now we’re back launching The Chefs’ Knowledge here. Today has been a crazy good event. Brilliant chefs, amazing ingredients, delicious wines and top students in a superb hotel. It was great to catch-up with so many chefs who have supported us since the beginning and wonderful to be working with City of Bristol College for the thirteenth year!”
Dan Moon (Development Chef at Foie Royale)Foie Royale tartlet with tomato and onion
Muraliraj Narashimaraj (Talwar Express)
Fillet of Aussie lamb rump marinated with smoked peppersm & aubergine and minced Aussie lamb thokku chettinad style
Aida Carrasco (Radisson Blu)
One Royal Greenland cod for my “bruschetta”, por favor
Will Dean (The Ox)
Aussie beef ribeye, bourguignon cottage pie and seasonal greens
Mark Chapman (Cor Restaurant)
Tarta di Santiago, burnt lemon cream, salted almonds and thyme
Wines Sponsored by Brown Brothers
Innocent Bystander Pinot Gris and Innocent Bystander Syrah
Thank you to our sponsors MCS Technical Products, Lovejoys, Richkins Woodcraft, Chef Works, Aussie Beef & Lamb, Somerset Charcuterie, Adande, Foie Royale, Off to Work, Brown Brothers and Royal Greenland.
Any employers wishing to engage with City of Bristol College should contact email@example.com and we will make an introduction.
Film credit: Carlos Farinha