Devon Chefs Enjoy a BBQ and Braai at The Deer Park
The Chefs’ Forum was delighted to return to the stunning Deer Park Hotel near Honiton yesterday for a fabulous day of cookery demos and a show-stopping braai in the new outdoor kitchen. MD Mark Godfrey has transformed the country house into an amazing events and wedding venue with chef Richard Thomas-Still at the helm in the kitchen.
The event began with a canapé and fizz reception, with the canapés prepared by Head Chef at Deer Park, Richard Thomas-Still, with the help of learners from South Devon College. The involvement of students and apprentices is a key element to the Chefs’ Forum events, and Richard was full of praise for the young people.
The canapé menu comprised:
- Walled Garden tomato tarte tatin, basil, ricotta
- Venison loin, marinated in beetroot and red wine, beetroot chutney, smoked rapeseed mayonnaise
- Braised pork belly, smoked paprika cracker and sweetcorn purée
The students all worked hard to assemble and served the canapés to the culinary guests who attended and impressed all who attended by perfectly remembering the delicious canapés being served.
Richard said:
“I was really impressed with the way the students got on with the task in hand and produced fantastic canapés for top local chefs who attended. I really enjoyed sharing the fantastic facility we have here. It was great to work with the next generation of chefs who show great promise.”
Two South Devon College students were approached by employers with job offers which showed their professionalism and talent shone through on the day.
Level two student, Chantelle Cockram (left in adjacent photoh) was one of those offered a trial shift, Chantelle really enjoyed her first Chefs’ Forum event, she said
“Today has been very different to the environment I am used to at college. The kitchen is much smaller and we really had to work as a team to assemble and get the canapés out today. I live in Torquay and I am delighted that a restaurant near to my house has invited me down to see them – I really enjoyed my work experience here at Deer Park Hotel.”
This was followed by seventeen-year-old Commis Chef Lewis Nicholas taking to The Chefs’ Forum demo stage to showcase a signature mackerel starter. It was both chefs’ first ever demonstration and to a tough audience of peers. Both chefs did an amazing job and Richard left as soon as the demo was finished to prepare the braai for the culinary guests.
All quality ingredients for the demos and the canapés showcasing the Deer Park menu were supplied by Chefs’ Forum Sponsors Total Produce and Two Brothers Foods.
Guests then gathered on the terrace for a demonstration of the energy-saving Synergy Grill by demo chef Claire Mansfield. The guests were shown how the grill can half cooking 
time, whilst sealing in moisture for excellent results. The grill is also Vegetarian Society approved, which attracted a great deal of interest from the crowd.
A spot of laser clay pigeon shooting was then in order, which proved a real hit with the chefs as they competed to achieve the best shot and the worst shot, with a prize being awarded for each.
The chefs worked-up an appetite for the braai that Richard was preparing in the garden and the chefs were in for a real treat!
Richard and his team had worked tirelessly through the night to prepare a feast in his ‘no-expense-spared’ outdoor kitchen. On the Authentic South African Braai he cooked spit roast pochette with a walled garden herb sauce, venison loin wrapped in a red wine soaked cloth ‘lomo al trapo’, dirty veg cooked on the coals and Deer Park Bread.
On the smoker he cooked home smoked BBQ short rib of beef served with chipotle mayo, red cabbage slaw and celeriac.
Catherine Farinha, founder of The Chefs’ Forum concluded:
“Whilst we try to keep chefs updated with the latest industry techniques, equipment and trends, it’s also good to allow chefs to relax and socialise with other chefs on their day off – Laser Clay Shooting at The Deer Park really enabled them to do this and the feedback from attendees has been really positive – We are very much looking forward to our next Devon event which will be a fundraising college lunch on the 26th November at City College Plymouth.”
The day finished with Head Gardener Olly Forster (and dog, Fern) giving the chefs a tour of his beautiful walled garden. Olly kindly gave the chefs seedlings and cuttings to take away with them and Richard and his team a delicious culinary memory to hold forever.
Photography by: jeni-meade-photography.com
KENT CHEFS PICK IT, COOK AND TASTE IT AT THE SMALL HOLDING
The Small Holding was launched in April 2018 by Will and Matt Devlin. Both boast a premium hospitality pedigree; Chef Patron Will has worked at many great restaurants and business partner and brother, Matt looks after the front of house operations at The Small Holding. Matt prides himself on delivering a great selection of local UK and independent craft beers, wines and spirits.
The ambitious pair welcomed five students form North Kent College into the kitchen along with their lecturer Keith Campbell, who, coincidentally, taught Will whist he studied at West Kent College in 2008. Will was delighted to welcome Keith to his new venture and was congratulated by Keith who was equally pleased to see him!
Will said
“I have been a member of The Chefs’ Forum since its launch in Kent five years ago. I have attended quarterly events and cooked a Chefs’ Lunch with students from East Kent College. Having the North Kent Students in my kitchen today feels great as I love to give back to the industry. It is great to have my old lecturer here today and makes this event more poignant for me.”
Matt added
“Today’s all about showing our industry peers what we’re trying to achieve here at The Small Holding, the fact that our menu has nil food miles as the produce comes from our garden. It is a great experience for us and the students alike. The level three students here today all have jobs in the industry which shows they are all work ready and gaining experience whilst they learn from Will’s ex lecturer.”
The idea was born out of the combined desire to reconnect with the produce that chefs buy. Will and Matt decided to launch The Small Holding to reconnect with nature. The pair took direction from an agricultural consultant and soon the dream became a reality.
Chefs’ Forum Founder, Catherine Farinha concluded
“We have been truly blessed with glorious sunshine today, enabling us to stage the whole event outside on this fantastic terrace. Its great to see so many chefs from across the county showing their support for Will and Matt and their great achievement in launching The Small Holding. The ‘back to basics’ approach has been really well-received by professional chefs and students alike – This has been a truly inspirational day and we have received a great deal of positive feedback!”
The brothers have created two polytunnels where they grow the fresh produce used in the restaurant including courgettes, chard, array of herbs, cucumbers, radishes and leeks. The ‘small holding’ on the premises is populated with free range rare breed Berkshire pigs, duck and chickens who all roam in natural social groups yielding the freshest eggs. The visiting students very much enjoyed collecting eggs from the chickens to create the canapés for the culinary guests who were to attend the Forum at midday.
The pigs are currently sixteen weeks old and will be finished at twenty weeks and served on the menu at The Small Holding. Will explained that they really are relatively low maintenance: They enjoy a good scratch on the back with a broom and are mucked-out once a week – Apparently, the secret is not to name them!
At probably the busiest Kent Chefs’ Forum event to date, guests enjoyed a butchery demonstration by Jack Cook of Walter Rose & Son. Jack broke down a side of pork and a whole duck as the chefs looked on. The students also enjoyed the demonstration as butchery isn’t taught as part of their level three qualification at the college. The students will visit Jack at Walter Rose HQ in Devizes for a day of butchery and a trip to the farm to enrich their learning. Jack also invited the chefs to visit him whenever they could as there’s nothing he like more than to ‘hang out with chefs’, sharing knowledge and finding out how they would cook his choice cuts.
The pork and duck were grilled to perfection on the Synergy Grill SG630 by demo chef Claire Mansfield. Claire also created some delicious rump tail and chicken thigh skewers, both kissed with Santa Maria Cajun rub – A great combination.
Will Devlin then created a fantastic dish of Creedy Carver duck breast with an array of fresh herbs from the polytunnels. The chefs interacted and asked questions of Will in terms of how he went about launching his own restaurant and the small holding concept.
Next on the agenda was a delicious tasting of Gusbourne English Sparking Wine tasting paired to delicious canapés made by Will and the students and pink pepper corns from Santa Maria!
The day finished with Will taking the chefs on a tour of the small holding and polytunnels and all chefs were inspired and enthused by the experience. Events like these are a great opportunity for chefs to get together, socialise and keep up to date on industry cooking styles and trends.
The next Kent event is on the 12th November and all chefs and suppliers wishing to attend should contact Catherine Farinha on 07585 700030 or email catherine@redcherry.uk.com
Photography by: www.kentfoodphotographer.com
Pan-Asian-Welsh-Fusion Chefs’ Forum Showcase at St David’s Hotel
St David’s Hotel, Cardiff saw top chefs from across Wales gather for a day of cookery demonstrations, a celebration of Welsh produce and networking. Executive Chef Martyn Watkins and his team made canapés and afternoon tea for the culinary experts who attended.
Butchery, Pan-Asian cookery, grilling and pastry were some of the highlights of the insightful and inspirational chef-centred day.
Headline Sponsor Cardiff Audi showcased the excellent A7 outside the stunning bay side hotel, further underpinning the link between the iconic five-star hotel and the excellence in customer service and product offered by the Audi brand experience.
The Chefs’ Forum sponsors Synergy Grill, Cardiff Audi, Santa Maria, Convotherm, Koppert Cress, Major International, Syft and Walter Rose & Son all took the opportunity to showcase their excellent produce, services and professional kitchen equipment in a mini trade show that took place in the new Admiral restaurant which looks out onto Cardiff Bay.
Martyn produced some excellent canapés including an audience of professional chefs, sharing his knowledge and inspiring seasonal menus. Chefs enjoyed Tempura King Prawn & Red Eye Mayo, Chi
cken Satay & Satay Dip and a Miso Roasted Smoked Cauliflower, Couscous & Pomegranate.
In-keeping with the theme, Chefs’ Forum sponsor Major International produced a menu of stunning Pan-Asian Broth, Oriental Chicken Rice Pot with super salads: Thai Slaw and Korean Beef Noodle Salad.
Convotherm demo chef Keith Howland produced some delicious puff pastry stuffed with sage, bacon and cheese in the Convotherm mini combi oven.
The visiting chefs were very well-fed indeed!
As a long-standing supporter of The Chefs’ Forum, Martyn said:
“I’m always happy to support The Chefs’ Forum and have hosted three events for the organisation to date. I’m always looking at ways of forging closer links with local catering colleges and this certainly gives me an opportunity to do so. Its always great to catch up with fellow chefs and collectively drive our industry forward. I’m looking forward to working with The Chefs’ Forum Academy through teaching in local colleges and inviting students to work with my team and I in the kitchens here at the hotel.”
The inspirational expert demos started with a butchery demonstration from award-winning butcher Jack Cook of Walter Rose & Son. Jack broke down a best end of lamb and short saddle, showcasing lamb rack, lamb Barnsley chops, pencil fillets and lamb noisettes – all in aid of promoting Love Lamb
Week, an initiative by the Agricultural and Horticultural Development Board (AHDB). Lo
ve Lamb Week aims to increase awareness and sales of lamb amongst UK consumers. Jack also invited all visiting chefs to visit him at the cutting plant in Devizes to brush-up on their butchery skills, enabling them to make full use of the cuts they buy.
Martyn’s pan-Asian-Welsh-fusion menu worked really well and showcased the avant-garde gastronomic ambition of Martyn’s culinary team. Martyn has worked in some fantastic hotels including Hilton Cardiff and Tewksbury as well as Marriott Bristol. It’s great to see him bringing his knowledge and expertise to St David’s Hotel and the new Admiral restaurant.
The Guests were treated to a fabulous demo by Martin, celebrating Love Lamb Week in style with a wasabi crusted Welsh rack of lamb, sweet potato puree and pak choi Asian mint dressing.
Martyn then demonstrated a real crowd-pleaser of salt & pepper squid, rock pool salad & palm sugar dressing. Both dishes are currently on the menu at The Admiral St David.
Whilst a brand-new custom-built demo stage was cleared down from the savoury demos, demo chef Claire Mansfield of Synergy grill perfectly-cooked Jack’s succulent cuts of Welsh lamb and finished Martyn’s 24hr slow cooked pork belly & pickled veg with homemade bao buns. Martyn cooked the pork belly in the water bath for 24 hours then gave it to and Claire added just the right colour and grill marks on the Synergy SG630, positioned on The Admiral’s sunny balcony terrace overlooking Cardiff Bay.
Hospitality staffing app Syft was then explained to the audience by CEO Jack Beaman. The chef shortfall is being heavily highlighted in the mass media at the moment. This clever app enables employers to advertise for and hire tried and tested temps, last minute, at reasonable rates from their mobile device – A great new addition to The Chefs’ Forum and a useful resource for its members!
Head Pastry Chef Michael Coggen joined Martyn on the demo stage to showcase his dish from Channel 4’s Bake Off: The Professionals. Demi CDP Rebecca James also showcased one of her dishes of chocolate tart with raspberry sorbet.
Michael also showcased his Bake off inspired tropical tart and Melin & bittersweet chocolate crémeux macarons which both went down a treat!
The day finished with a Cocktail Master Class by Head Barman, Caspian Leigh.
Caspian showcased his Brecon Star, made with fresh egg white, as well as his Maple Old Fashioned, finished with a flamed orange peel. Taster shots were served to the audience during the demo, which the culinary guests very much enjoyed.
The action-packed day came to a close, the chefs left with a full goody bag of samples and exhibitor information.
The Welsh chefs are very much looking forward to the next event on the 29th October at Cardiff and Vale College. Any suppliers or chefs wishing to attend should contact catherine@redcherry.uk.com
Photo credit: jeni-meade-photography.com
Alfresco Demos for Cotswolds Chefs by Richard Davies at Calcot Manor
The stunning Calcot Manor, Tetbury was the venue for the summer Bath & Cotswolds Chefs’ Forum event. Fifty top chefs from The Cotswolds and Bath Chefs’ Forum enjoyed a day of Alfresco cookery demonstrations by Executive Chef and event host Richard Davies.
The Chefs’ Forum’s Headline Sponsor Bath Audi showcased the R8 and the A7 in a stunning car display outside The Barn event venue.
The Chefs’ Forum stages quarterly events at various venues in the area and enables chefs to forge links with their peers, young chefs and aspiring front of house professionals from City of Bath College and Gloucestershire College. The students are off for the summer, so this event was more about hard-working chefs having a day out of the kitchen to catch up with friends old and new which is really important for them in all aspects of their professional lives.
Richard Davies Executive Chef at Calcot Manor said:
“I really enjoyed catching up with everybody today, it was brilliant that so many chefs from the region came to support the event today. There’s nothing better that adding a social element to what we do, especially at this busy time of year. Not only was today about showcasing our new outdoor kitchen, but also to gather the local chefs together to compare notes on their perception of the industry, network and seek solutions for any professional requirements they may have.”
Richard has just had a new alfresco kitchen installed at The (newly-refurbished) Barn, a purpose-built event space at the manor.
Richard incorporated a fantastic South African braai from Living Outside and Gozney oven in his outdoor cooking area which has roved very popular in wedding and event catering.
Richard created a superb feast of macaroni cheese, Walter Rose pulled pork, pizza and BBQ chicken on the terrace for the chefs to enjoy.
Richard Davies headed-up the Bath & Cotswolds chapter of The Chefs’ Forum since its launch at The Manor House Hotel in 2014. Richard has taught in The Chefs’ Forum Academy at Gloucestershire College and will continue to do so in the coming academic year.
Venue visits to Calcot Manor are also planned for the front of house Academy students.
A butchery demonstration opened by fourth-generation butcher went down a storm with the visiting chefs, Jack Cook broke down a fabulous back end of a Hereford Cross and showcased a fantastic tomahawk steak which was then cooked on the Synergy Grill by demo chef Claire Mansfield. Claire presented the energy-saving, cost and flavour benefits of the Synergy Grill.
Jack Cook from award-winning Walter Rose has supplied Richard Davies for the last eleven years in all kitchens he has worked in; The Manor House Hotel, Celtic Manor and now at Calcot Manor where he is Executive Chef today.
Catherine Farinha, Founder of The Chefs’ Forum commented:
“The Chefs’ Forum introduces top-level cookery, catering brands and cutting-edge equipment Synergy Grill, Adande and Convotherm are all aspirational catering brands and a goal to work towards for chef looking to update their kitchens with best equipment available. They can meet the suppliers in a relaxed and informal setting at our 32 events across the south of the UK each year.
Calcot Manor Sous Chef Mikey Bain was presented with a set of chefs’ knives by veteran BAOR Masterchef Patrick Read. Chef Read is 83 years old and wanted to pass his knives onto a young chef who would use them and Mikey was delighted to be presented with them.
A food and wine pairing was staged in a brilliant collaboration by Creed Foodservice and Crown Cellars – This went down very well indeed with the industry guests.
The day finished with a chocolate tasting by Wickedly Welsh Chocolates where Director Mark Owen showcased his range of handmade, award-winning Welsh chocolates.
The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers and showcasing the best catering equipment.
The Chefs’ Forum is looking forward to staging its next Cotswolds & Bath event at Ston Easton Park on the 5th November. Any chefs wishing to attend should contact rebecca@redcherry.uk.com
Photography credit: www.fayditphotography.com
Dorset & Hampshire Chefs Enjoy a Fifty Mile Menu at Elmers Court!
On Monday 23 July 2018, top chefs from across Dorset & Hampshire gathered at the beautiful Elmers Court Hotel in Hampshire for a day of menu inspiration, chef networking and hospitality industry chat.
Local suppliers showcased their wares from a fifty-mile radius of the hotel. Hosting chef, Nik St. Peter welcomed his peers to the upscale retreat featuring a 19th-centuary manor, modern rooms and suites, a spa and classic dining under his direction.
Nik has big plans for the venue in creating a five-star-worthy food offer fit for a king. Nik has manicured his own ‘Lavender’ kitchen garden and employs a variety of culinary techniques and flare to produce a highly impressive menu showcasing local produce.
Nik said:
“I really enjoy hosing The Chefs’ Forum and inviting my peers to see what we’re doing here at Elmers Court. Its fantastic to invite such high-quality suppliers to showcase their products and produce to top chefs to enable them to keep up to date
with industry menu trends and technology. I love experimenting with and researching new techniques from the culinary greats and am constantly reading-up on new cooking styles. Fermentation is my current area of interest and I plan to include elements in my menu, I was also very please with the level of interest in my confit duck egg that I showcased in my demo today – It’s great to share knowledge with other chefs!”
The chefs who attended very much enjoyed the chance to brush-up on their butchery skills with Jack Cook of Walter Rose & Son who demonstrated various cuts from a side of pork, explaining that there is absolutely no wastage with pork butchery and that everything can be used. The expertly cut loin, chops and fillet 
were then seasoned with Santa Maria rubs and cooked on the Synergy Grill by demo chef Claire Mansfield.
The Synergy Grill was also the perfect cooking machine to create mouth-watering delights as canapés for the visiting chefs including grilled courgette and mushrooms with Dorset Blue Vinny cheese, grilled halloumi and Walter Rose & Sons best-selling Saxon sausages! Stokes Marsh Farm rump steak also made excellent skewers with Chilli and Cacao Santa Maria rub. Welbilt UK added to the feast with delicious salmon empanadas and pumpkin tostadas expertly-cooked in the Convotherm mini combi oven by demo chef Paul Connell – No chef was to be left hungry after this banquet on their day off – It was great for them to be catered-for by The Chefs’ Forum as opposed to them doing the cooking – a complete role reversal!
Sam Guarino from Santa Maria invited the chefs aboard the legendary ‘Spice Truck’ and gave them a talk on why they should really care about the herbs and spices they use. He is so confident in his high-quality product that he offered to giv
e them a free container of herbs and spices if the chefs thought theirs was better!
Nik then performed a cookery demo on The Chefs’ Forum demo stage of rump steak tartar. The only cooking involved was searing the steaks on the Monolith Kamado showcased by Living Outside on the terrace. Nik then dissected the delicious Walter Rose rump steak into tiny pieces and combined them with finely-chopped capers and onions, a merlot reduction, rosemary-cured duck egg yolks and lavender sour dough crisps to produce and excellent dish. Nik also served a truly excellent canapé version of the dish on Great British Biscotti savoury Wild Garlic and Rosemary biscotti.
This was the second Chefs’ Forum event that Nik has hosted of the industry networking organisation. A previous event was held the Hi
ghcliff Marriott in Bournemouth where Nik was Executive Chef. As Executive Chef at Elmers Court, Nik is delighted to put his expert stamp on the menu and loves cooking with local ingredients.
Chefs were also given a free trial of Gastronomixs, a new menu building tool for chefs as well as details of a free app by AHDB QSM Beef and Lamb to help chefs order the right cuts of meat and cost out menus.
Local fresh produce supplier Country Fare supplies Nik at Elmers Court. Today’s Chefs’ Forum event gave them the opportunity to showcase the full Koppert Cress range and conduct a delicious ‘Strawberry Tasting’ session with New Forest Fruit Farm strawberries.
The chefs’ expert palates were put to the test as they sampled six different species of strawberries in search of identifying their favourite. The findings were very interesting indeed, with most chefs plumping for the ‘Murano’ variety as their firm favourite of the six! The strawberries were further showcased as they were dipped in chocolate and served as a topping with Rodda’s Clotted cream for a delicious almond biscotti from Great British Biscotti based in neighbouring Christchurch, still in-keeping with the Fifty Mile Menu theme of the day.
Chefs’ Forum Founder Catherine Farinha concluded:
“I have been really impressed with the level of engagement from our chef guests in the demos and talks today. The butchery, cookery demos and tastings were very well received by all who attended the e
vent today. At this busy time of year, it is great for the chefs to take a day out of the kitchen to meet other chefs and talk about the latest menu trends and techniques. There was also some great catering equipment on display in our mini trade show today. We look forward to our next Hampshire event at Limewood on the 22nd October.”
The Chefs’ Forum continues to hold four events a year in Dorset & Hampshire. Any chefs or suppliers wishing to get involved should contact Alexandra Duncan on 07870 584450.
Photo credit: Andrew Plant – www.andrewplantphotography.com
Top London Chefs and West London’s College Students Enjoy Sushi and Elegant Style at London’s Buddha Bar
Lucky West London’s College chef students participated in a master class of sushi cuisine at London’s Buddha Bar. Top chefs from across the capital gathered for a day of menu inspiration and continual professional development with fascinating cookery and cocktail masterclasses delivered by the talented team at Buddha Bar, London.
In 1996, Raymond Visan opened the first Buddha bar in Paris. Since then, the uber-stylish Buddha Bar brand has become one of the world’s most successful with outposts in over a dozen destinations worldwide including Monte Carlo, Moscow and Manila.
With its ground-breaking Pan Asian menu and chic nightclub vibe, Buddha Bar (London) has gone down a storm with The Capital’s ‘cool crew’ and celebrities alike and The Chefs’ Forum were delighted to hold an event there.
The 17th July saw The Chefs’ Forum stage one of its quarterly London events at this exciting venue in partnership with top further education college West London College to showcase students’ skills to top London chefs. It is events like these which forge valuable links between the College and employers.
Sixty top chefs from across London were treated to a day of Continual Professional Development (CPD) and menu inspiration as well as a highly impressive cocktail master class by Bar Manager Antonio Zoran Matskovski.
Catering and Front of House Students from West London’s College joined young guest apprentices from Corbin & King and the Buddha Bar team for a day of inspirational curriculum enrichment as they prepared and served canapés of the Buddha Bar menu, giving them a day of work experience outside of their usual environment, learning world cuisine!
Highlights of the day included an introduction to Gastronomixs, a new menu building block tool to help chefs stay ahead of the culinary game, a mini ‘Cressperience’ by Paul Da Costa Greaves of Koppert Cress showcasing new species of Dutch cress and micro greens, a sushi masterclass, cookery demos of Buddha Bar signature dishes and a fashion show of the latest chef and front of house uniforms by Bragard UK.
Head Chef Chanaka Fernando commented:
“My team and I really loved hosting and taking part in this fabulous event. Working with West London’s College Students reminded me of when I trained as a young chef. The Chefs’ Forum was a great chance for us to demonstrate our sushi skills and menu to our chef peers and students alike.”
West London’s College champions world food in its catering curriculum to represent the multicultural diversity of London and its students. Last week saw two students attend a Maki masterclass taught by Head Sushi Chef Rasel Miah and Chef Hasan Sayed in advance of The Chefs’ Forum event. West London’s College Level 1 Professional Cookery students Masoomeh Asri and Humaira Rahmanee then demonstrated their new skills on the day in making canapés and sushi for seventy chefs/potential employers from across the capital who attended the event.
Head of Curriculum for Se
rvice Industries at West London’s College, Denise Charles said:
“Today has been a great day for my students. Attending Chefs’ Forum events builds employability and independence skills. I was very proud to see my young team making their own way to such an impressive venue and organising themselves to participate. These are crucial life skills that they need to have on entering the world of work. I am deligh
ted that the team at Buddha Bar have pledged work experience to my students going forward.”
Founded in 2010 by Catherine Farinha, The Chefs’ Forum now holds thirty-six UK chefs’ conventions across nine regions from the London to Cornwall, Birmingham, Wales and Kent. Any chefs, suppliers or colleges wishing to take part should contact catherine@redcherry.uk.com
Photo credit: www.kentfoodphotographer.com
The Chefs’ Forum Summer BBQ at The Bristol Hotel
On Monday (9) July 2018, The Chefs’ Forum held butchery and Summer BBQ event at The River Grille. The Chefs’ Forum Summer BBQ brought chefs together from all over Bristol for a day of networking, cookery demos, menu inspiration, butchery and fine food tastings.
Forty guests including Good Food Guide listed and AA Rosette chefs attended as well as City of Bristol College, Weston College lecturers as well as h
ospitality industry movers and shakers.
Head Chef Pawel Mikolajczewski created an excellent dish of cod fillet, warm new potatoes, crab salad and lemon aioli showcasin
g the summer plates soon to feature on the menu at The River Grille.
Jack Cook from award-winning butchers Walter Rose & Son also showcased some fantastic pork butchery which culminated in a brilliant BBQ on the Synergy Grill.
Head Chef Pawel Mikolajczewski said:
“I really enjoyed hosting The Chefs’ Forum today. Overwhelmingly positive 
feedback told me the chefs all had a great day and the butchery was extremely valuable in broadening skill sets and sharing techniques. It’s great for everyone to get together as we don’t often get the chance to meet other people in our industry working the hard hours we do in the kitchen.”
Ingredients for canapés and demonstrations at The River Grille were kindly donated by Chefs’ Forum Sponsors Walter Rose & Son, Creed Foodservice, Koppert Cress and Brindisa. This enabled them to showcase their quality produce to top chefs in the Bristol area. Top quality catering equipment on display at the event included Adande Refrigeration, Convotherm combination ovens and Locher Induction hobs.
The Chefs’ Forum was delighted to welcome new Weston College Hospitality Lecturer Adam Baker to his first Bristol Chefs’ Forum event. It was a great chance for him to introduce himself to Pawel and the team at The Bristol Hotel as well as network with his teaching peers from City of Bristol College.
Adam said
“I see great benefit in Chefs’ Forum events, they offer catering and hospitality students who may not yet have worked in industry the chance to access professionals in our highly diverse and exciting industry.”
Ryan Fernandez, Chef Lecturer at City of Bristol College stated:
“We as a College are looking to improve our links with local employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. Our staff and students really enjoy contributing to its quarterly events where we can keep in touch with industry and benefit from improved communication with professional kitchens and Food & Beverage Managers on a local level”.
Catherine Farinha, Founder of The Chefs’ Forum added:
“Forging links between the colleges, apprentices, leading chefs and high-quality suppliers is a key way for the industry to grow and get stronger. Today, we were dubbed the ‘glue that binds them all together’ which is a fantastic compliment. It is so rewarding when chefs, students and industry suppliers’ express gratitude for having had a great day and learnt new skills at our events”
The Chefs’ Forum launched six years ago and has since expanded to include highly accredited chefs, some celebrity chefs, catering colleges and top suppliers on a UK-wide level.
The next Bristol Chefs’ Forum event will be on Monday 8th October at Pata Negra. If you would like to attend please email rebecca@redcherry.uk.com
Photography by JP Baudey: www.fayditphotography.com
Top Birmingham Chefs Enjoyed a Michelin-starred Masterclass with Luke Tipping at Simpsons, Birmingham!
On Monday (2) July, Michelin-starred chef Luke Tipping welcomed top Midlands Chefs into his impressive restaurant, situated in a grade II listed building in upmarket Edgbaston, Birmingham. The Chefs’ Forum event was staged to showcase Luke’s culinary flair and skill that has acquired him a Michelin Star in 2004 which he has retained ever since!
In 2010, Luke received a Professorship of Culinary Arts by the University of Birmingham in recognition of his efforts in promoting the next generation of kitchen stars. In January this year, Luke and his head chef Leo Kattou, worked with The Chefs’ Forum Educational Foundation alongside Masterchef The Professionals Louisa Ellis, Mark Walsh (Opus), Olivier Briault (The Edgbaston Boutique Hotel) to cook a course of an impressive lunch which raised an impressive £1500 to help young chefs coming into the industry.
The money raised at this Chefs’ Lunch and three others like it held in London, Bath, Cornwall and Devon has since been successfully used to fund young chefs’ travel and accommodation in securing their first jobs in industry after college, further-underpinning Luke’s commitment to supporting the next generation of chefs.
Simpsons Owner, Andreas Antona also attended the event. Andreas has owned Simpsons for the past 25 years, both in its pervious Kenilworth location and its current beautiful home in its stunning Edgbaston site. Andreas has worked with some of the biggest names in the chef world including Michael Quinn MBE, Britain’s first celebrity chef and Anton Mosimann OBE. The Chefs’ Forum team were truly honoured to hold an event at Andreas’ restaurant.
Simpsons is an informal, contemporary and elegant restaurant that reflects the spirit of fine dining today. It was great to see so many chefs attending the event who had worked at this culinary institution at some point in their career. The respect held for Andrea and Luke was clear to see and their common goal of supporting the next generation in coming together as a top-drawer local restaurant scene at Birmingham’s leading chef networking event.
Catherine Farinha, event organiser and Founder of The Chefs’ Forum stated:
“Luke’s versatile and personable, expert skill set makes him the ideal mentor in inspiring young chefs. As we are now in July, the students have finished, so today’s event was more about bringing together all of the top chefs of Birmingham for some great networking and CPD in a butchery masterclass from Walter Rose, a Spanish ingredient showcase from Brindisa, a talk on perfect seasoning by San
ta Maria and an extremely informative ‘Cressperience’ by Paul Da Costa Greaves of Koppert Cress. The visiting chefs showed great enthusiasm for the event and gave great feedback, offering their participation in future events that will take place in Birmingham every quarter. We are proud to work with Andreas, Luke, Leo and the Simpsons team in bringing the Birmingham culinary industry together.”
Synergy Grill inventor, Justin Cadbury, a member of the famous local chocolate dynasty showcased his award-winning grill at the event. Demo chef Claire Mansfield joined Justin to showcase the grill to the guests who attended cooking-up delicious Walter Rose chicken skewers, perfectly-seasoned with Santa Maria spice. Claire offered the guests the opportunity to have their own personal demo at their premises at a time to suit them which was very well-received by many!
Temporary chef, Max Colver from Chefs’ Forum sponsor Simply Chefs went into the
kitchen on the day to help prepare canapés. This was to showcase his skills to the culinary experts who attended in case they ever need to hire in some top-quality kitchen help in an emergency. Max did a great job and his agency proud. Max helped set up the event for fifty culinary experts from across Birmingham and The Midlands who came to get a glimpse of Luke’s award-winning set-up and deliciously impeccable, well-thought-out food.
Luke was very happy with the way the event went, he said:
“It was great to see so many friends, old and new here at Simpsons today. My main reason for working with The Chefs’ Forum is to inspire the next generation of chefs, so I look forward to future events with UCB and my team and I’m teaching in The Chefs’ Forum Academy at Gloucestershire College, enriching the learning of young chefs in catering colleges as well as inviting them here to Simpsons on work experience and even apprenticeships for those showing real promise”.
Other highlights of the day included an expert pork butchery demonstration by Jack Cook of award-winning Walter Rose & Son, showing the chefs how tasty pig cheeks are cut from the pig’s head, as well how to achieve the perfect French trim of 
rib and loin from a side of pork. A duo of Michelin-starred cookery demonstrations by Luke 
and Leo then followed the first utilising the freshly butchered pig cheeks by Walter Rose & Son and the second showcasing Leo’s use of liquid nitrogen to add the ‘wow factor’ to dishes on the Simpsons menu. Luke and Leo make a great team and the energy and respect between them is absolutely apparent – The perfect working relationship.
The day finished with a brilliant Cressperience by Paul Da Costa Greaves of Koppert Cress and a great day was had by all who attended. The Chefs’ Forum
continues to hold quarterly events in Birmingham and is looking forward to the next event to be held at The Edgbaston Boutique Hotel on the 1st October 2018. Any chefs wishing to attend or get involved should contact Catherine@redcherry.uk.com
Photography by www.fayditphotography.com
Cornish Chefs Enjoy a Summer Cheftival at Una St Ives
A heat wave, fire and flames set the theme for The Chefs’ Forum’s summer ‘Cheftival’ at the marvellous Una St Ives Resort, Carbis Bay, Cornwall. Top chefs from Cornwall and surrounds gathered in the venue’s newly-refurbished, impeccably-designed restaurant for a dramatic celebration of indoor and outdoor cooking, showcasing chef Head Chef, Glenn Gatland’s top of the range Gozney wood fired oven and the energy-saving Synergy Grill outside on the sun-drenched terrace. Glenn w
elcomed a brigade of fifteen young chefs into his kitchen from both Cornwall and Penwith Colleges. The young chefs set to work creating delicious canapes for the fifty industry guests arriving at midday.
Glenn, Jenny, Tyler and their student team produced some delicious canapés including Sun blushed tomato arancini, Cornish crab beignets, Cornish new potato with chive cream cheese and crispy pancetta. All of these dishes feature on the every-changing seasonal m
enu at Una Kitchen.
Glenn said
“The students have really impressed me today with their professional attitude and willingness to work. It is great to see two colleges working together to produce some excellent food. I would happily welcome all of the young chefs back into my kitchen in the future.”
Yvonne Colgan, Operations Director of Una St Ives added
“Today was a great opportunity to welcome fellow industry people to the resort in an informal way. It’s a great achievement for The Chefs’ Forum to gather so many industry professionals together as the region heads into the busiest time of the year.”
Una Kitchen proved the perfect setting for flame-fuelled capers as Cornish chefs saw Glenn live-cooking in the Gozney commercial stone oven, showing its versatility in cooking with both wood and gas. The guests were wowed with his delicious treats including wood-roasted pork chop and wood-roasted Cornish Ray Wing!
Gavin Roberts, Director of Two Brothers Butchers and The Kernow Sausage Company then preformed an expert butchery demo of French-trimmed cutlets with a pork loin. He then demonstrated how The Kernow Sausage Company make hogs pudding with Rhoddas Cornish clotted cream. The chefs really enjoyed learning how to make the West Country haggis! 
Gavin’s demo not only inspired menus but also reinforced the reason why Two Brothers butchers supply some of the best chefs in Devon and Cornwall including Rick Stein’s, Carbis Bay Hotel, The Gannet, Philleigh Way, Watergate Bay, The Headland Hotel, Tresanton Hotel and The Nare Hotel.
Sam Guarino of Santa Maria gave an expert spice masterclass showcasing the fabulous range of market-leading seasoning. Sam gave his top tips for BBQ rubs and pizza herbs as the theme of the event centred around grilling and live fire cooking!
Cornwall-based veg supplier a
nd longest-standing Chefs’ Forum sponsor, Total Produce showcased its fantastic range of fresh produce and fine foods in supplying ingredients for the canapés and demos on the day. Sales Manager Peter Harris showcased the finest Cornish seasonal produce including Boddington’s strawberries, bunched baby beetroots, Padstow Kitchen Garden Cavelo Nero, mixed leaf salad and courgette flowers.
Chefs’ Forum Founder Catherine Farinha concluded
“Today was brilliant – it was great to see so many faces old and new at Una Kitchen and what a stunning venue?! It was great to see the students working together to produce and serve delicious canapés to local employers, showcasing their skills and representing their colleges.”
A glorious day was had by all at Una Kitchen. It gave catering college lecturers, chefs and industry people a chance to catch-up, share knowledge and expertise in a relaxed and fun environment. The next Cornish Chefs’ Forum event will take place at The Falcon Hotel on the 24th September 2018 as the grand finale to Budelicious Food Festival organised by Masterchef of Great Britain and international restaurant consultant Peter Gorton. Top Cornish chefs will be taking to The Chefs’ Forum demo stage to represent their restaurants and showcase their skills. Any chefs or businesses interested in taking part should contact catherine@redcherry.uk.com
Photography by www.fayditphotography.com
Salcombe Gin and Glorious Gastronomy Enjoyed by Devon Chefs at Thurlestone Hotel
Brilliant sunshine kissed the stunning Thurlestone Hotel on Monday September (18). Top chefs from Devon and beyond gathered at the upmarket venue for a day of culinary celebration and networking.
The Chefs’ Forum holds four events per year in Devon and it was fantastic to see so many loyal supporters from across the county and beyond!
Executive Chef Hugh Miller welcomed students from South Devon College into his kitchen at the award-winning Trevilder Restaurant at the hotel, to cook and serve canapés from his menu with ingredients supplied by Two Brothers Foods, Total Produce, Dart Fresh Produce, Koppert Cress, Mevalco and Clifton Coffee.
Hugh said:
“From my experience, you don’t know what to expect from students when they arrive in the kitchen. Today however showed me that the South Devon College students were more than capable of rising to the challenge. Once I showed them what to do, they created and served the canapés with very little intervention from me. I am delighted with their attitude and results produced.”
Food and Beverage Manger Adam Willcocks expertly organised the front of house students taking him back to when he attended a Chefs’ Forum Autumn Lunch at The Bath Priory, way back in 2012, as a reward for excellent performance on his course whilst studying at City College Plymouth – It is great seeing former hospitality students making their way into industry and now hosting an event of their own.
Senior Sous Chef Andy Hunt opened the show with a fabulous demo of Creedy Carver duck breast with rhubarb gel and poached rhubarb and apple. He announced that it has been on the menu for the third time as a firm favourite in the eleven years he has worked at the hotel. Today’s event was a great opportunity to test it on his chef peers. Andy explained to the students that a career as a chef can take you around the world and enable you to learn new languages and see new countries as he did.
Next up, was Gavin Roberts of Two Brothers Foods who gave an impressive butchery master class, this time, boning out a pork fore. He showed the chefs how to achieve tasty cuts with zero wastage as a sausage-making demo followed. Two level two students, Liam Hope-Brown and Tom O’Donoghue from South Devon College rose to the challenge of live sausage making in front of a tough audience of professional chefs, their peers and their lecturers – they did brilliantly and took the sausages made home as a souvenir!
Gavin said:
“We as an industry need to recognise, that there you can use all of the animal and as my grandfather used to say ‘from hooter to tooter’ or nose to tail as its more commonly referred to these days! It was great to introduce the students to ‘Matilda’ my sausage-making machine given to me by my grandmother and the humble beginning of the Kernow Sausage brand eleven years ago. For the first two years – all of our sausages were made by hand using this very machine.
Not only are we morally obligated to use more of the beast having taken its life, but in not embracing these lesser known cheaper cuts we are truly missing out on deliciously different gastro adventures with strong USP & robbing ourselves of some absolute GP% legends. Hopefully all of the chefs will have a go at making their own gourmet sausages and we at Kernow Sausage Co are always on hand to custom-make any specific recipes!”
Brothers Carlos and Javier Martiniega of Martinieaga Olive Oil introduced their family business producing the finest Spanish Olive Oil. Mevalco showcased this and a whole range of other Spanish delicacies available from the Bristol-based supplier including a delicious jamon on an authentic stand which was carved live by Thurlestone chef Jordan Bartholomew.
Next, Tom Litten of Salcombe Gin then took the floor to give a tasting of his delicious handcrafted gin, distilled with thirteen carefully selected botanicals.
Claire Mansfield of Synergy Grill cooked up a feast of Kernow Sausage Haute Dogs before the chefs embarked on a game of golf on the Thurlestone Hotel Golf Course.
A great day was had by all and the event was extremely well-received by all who attended.
The Chefs’ Forum will hold its next Devon event at The Deer Park Hotel on the 17th September. Anyone wishing to secure their place, please contact rebecca@redcherry.uk.com
Photography by www.fayditphotography.com
