The Chefs’ Forum Event at Llangoed Hall was a Huge Success and a Student Bagged a Job!

Monday the 19^th February saw over fifty top chefs from across Wales gather at the stunning Llangoed Hall in LLyswen, Brecon, for and inspirational day of cookery demonstrations, knowledge-sharing and networking.  Students from NPTC Group Newtown Campus worked with Head Chef Nick Brodie to prepare and serve spectacular canapés for a tough audience of culinary experts and industry people.

There was an electric atmosphere as Welsh Chefs’ From all over the country relished the opportunity to meet their peers in a relaxed yet opulent environment to share knowledge and expertise. Some chefs travelled hours from North Wales to attend this ground-breaking industry event.

Having launched four years ago in Wales, The Chefs’ Forum is going from strength to strength and this was clear in the number of chefs who attended the day of butchery, grilling and chef demos.

The Chefs’ Forum cross-pollinates the hospitality industry enabling chefs to talk to local suppliers, equipment manufacturers and catering colleges whilst creating employment opportunities for students.

The event commenced with a terrific canapé and Sparkling Wine reception where students created and served bite-sized delights from Nick Brodie’s Llangoed Hall menu.  Canapes included: Beef brisket Beignets, lamb samosas and goats curd and beetroot rice crackers.

The canapés went down a storm and were a great prelude to the welcome speech delivered by Llangoed Hall’s Head Chef Nick Brodie, NPCT Group Senior Lecturer Mandy Carter and Chefs’ Forum Founder Catherine Farinha.

The general consensus was that the students were a credit to their college and that they really maximised on the event.  Guests witnessed learners talking to employers and suppliers, giving a very professional first impression.

Jack Cook of Walter Rose & Son performed a venison butchery demonstration and explained the importance of sourcing game responsibly.

Leander Cadbury and Claire Mansfield then gave a brilliant demo of the energy-saving Synergy Grill on the terrace.

Nick Brodie, Head Chef at Llangoed Hall commented: “The Students were brilliant today and I really enjoyed hosting The Chefs’ Forum at Llangoed Hall for a second time since its launch here four years previously.  I have overheard many positive conversations of chefs saying that this event was really inspiring and worthwhile.  For me, today was a great opportunity to meet fellow chefs in person and share my menu and knowledge.”

Nick was so impressed with NPTC Group level three student Stephanie Williams, that he offered her a job on the spot. She’s looking forward to her first shift this Saturday!

Nick performed a duo of Asian-influenced cookery demonstrations of Walter Rose sirloin steak with tonkatsu sauce and greens and rice congee, 60 day aged pork, pickles and cucumber to his peers:

Nick used a water bath to demonstrate sous-vide elements of the dishes and induction hobs to finish them.  These relatively modern cooking techniques will encourage chefs in industry to update skill sets and will no doubt inspire new recipes.  The students also benefit from seeing top chefs like Nick putting the principles that they are learning into practice.

Ingredients for the canapés and demos were donated by Chefs’ Forum Sponsors Creed Foodservice, Koppert Cress and Walter Rose & Son butchers.  Chefs’ Forum events are dependent on this much-valued support to stage events for the good of the industry.

There was a great deal of positive feedback from students and staff at NPTC Group Newtown Campus. Speaking about her experience of the day, Mandy Carter, Senior Lecturer at the college said: “The Chefs’ Forum launch event went really well today.  It was a great opportunity for our students to work with the talented Nick Brodie and I was very impressed with the way that they networked with employers.”

Chefs’ Forum Founder, Catherine Farinha concluded: “We’ve had a fantastic experience from start to finish at Llangoed Hall. Nick Brodie and his team have been a joy to work with and a real inspiration to the students.  I have received a great deal of positive feedback from chefs and students alike which is extremely rewarding.  This has been a fabulous event and I look forward to many more Welsh events as The Chefs’ Forum continues to flourish.”

The day ended with a stunning Llangoed Hall afternoon tea which the guests very much enjoyed.

The Chefs’ Forum will holds quarterly events in Wales. The next event will take place at Hensol Castle (Nr Cardiff) on the 30^th April 2018.

Chefs, suppliers or colleges interested in joining The Chefs’ Forum and attending events should contact Catherine Farinha on 07585 700030.

Photography by: www.fayditphotography.com

KENT CHEFS GO FORAGING WITH MOTHER AT THE BEACON!

Foraging has been popular for some years now, and professional chefs’ enthusiasm for gathering food from wild and natural places is only increasing. On Monday 13th March, over sixty top chefs from Kent and surrounds flocked to a fascinating forage led by wild food expert David Harrison.

The Beacon’s impressive thirteen acres were slightly moist from rainfall the day before, but that didn’t dampen chefs’ spirits as they braved the crisp spring air to embark on a flora and fauna adventure. Harrison is Michelin-starred chef Simon Hulstone’s personal forager and sources wild ingredients exclusively for Simon and his small team of talented chefs at The Elephant, Torquay.

Today’s event involved I’ll Be Mother Group Executive Chef Scott Goss.  Scott and his team cooked-up a fantastic BBQ with Synergy demo chef Claire Mansfield on the Synergy Grill.  The meaty feast was made up of Award-winning Walter Rose & Son Venison Loin, pork and chorizo sliders, venison sliders, venison sausage hot dogs and venison stew to feed the visiting chefs before they embarked on their forage.

The Santa Maria Spice Truck, complete with ‘Spice Nerds’ Katlin Ambos and Sam Guarino were at the event and chefs were invited to climb on board the truck and sign the wall/ceiling of fame! They learnt that ‘Size Matters’ and were shown the difference between herbs and spices they may already use versus the stunning Santa Maria range.

The Beacon, positioned on the brow of the hill overlooking the Spa Valley perfectly lent itself as the perfect venue for the cheffy wild food hunt. The impressive garden sits below the patio terrace, dropping away from the pub towards the valley with three refurbished ponds to be filled with trout next year.  The Beacon hopes to host weddings on an island in the middle of one of the largest pond which would be a great setting indeed for that special day!

Scott showcased his signature duck dish with crispy skin and duck soup served in the espuma gun.  The chefs really enjoyed the chance to get a snapshot of this popular chefs’ menu, who has, at some point or another worked with most of the chefs in the room.

Scott said

“I’m really lucky to have these beautiful grounds on my doorstep – I am truly spoilt for choice.  I thought the event today was brilliant and it’s great to be able to educate and enthuse fellow chefs on our philosophy on food: zero waste using the whole animal and use of as much kitchen waste as possible.  Foraging makes up a big part of my menu here at The Beacon– Most of our mornings are taken up with foraging and it’s great to learn of all the other species available here from David Harrison – We’ll definitely invite him back next season to show us more!”

The culinary experts went on a tour of The Beacon’s impressive grounds, learning to find and identify the abundance of edible plants, seeds, nuts, flowers and fungi that grow wild in the beautiful Kentish countryside. They learnt that provided you are furnished with a permission from the land owner, the only real cost of foraging is time, a valuable resource for chefs. Most foraged produce is perishable and requires picking for service daily or every other day.

Forager David Harrison told chefs:

“Once you pick something, it immediately starts to lose its peak flavour and texture. So we do not store for that reason; we forage every day.  It’s great to see so many chefs in attendance – I hope that foraging with the chefs today spikes and interest in foraging and encourages them to bring this old skill back into the kitchen” 

The event was a great chance for chefs to learn about foraging for their menus and the copious amount of amazing wild ingredients growing all around them.

Catherine Farinha, Chefs’ Forum Founder and event organiser concluded:

“The Beacon was the perfect venue to hold an unusual and absorbing day of grilling, spice and foraging.  It is great to see that the chefs are so keen on foraging and trying new cooking techniques with wild ingredients. Chefs’ Forum events provide a great opportunity for them all to meet up, touch base and share expertise and see the best products and produce available to them.”

The Chefs’ Forum launched in Kent in 2013 and has gone on to see many young chefs find work placements and apprenticeships in the best professional kitchens across the county and beyond!

Photography by: www.kentfoodphotographer.com

Marksmen, Mixology and Macarons at the stunning Paschoe House!

On Monday (5) February The Chefs’ Forum gathered at Paschoe House on the 5th February 2018 for a celebration of game with Two Brothers Foods and Synergy Grill to mark SIX extremely successful years of the industry networking organisation staging quarterly chef networking events in Devon!

Top chefs from Devon and surrounds attended a day of butchery and cookery demos, plus a laser clay pigeon shoot during which Two Brothers Foods and Synergy Grill showcased the plethora of delicious ways in which finest west country pork can be used to make premium sausages and incorporate them into restaurant menus for optimum margin.  Plump Kernow Sausages were cooked on the award-wining energy-saving Synergy grill.  Laser Clay shooting was laid-on to encourage chefs to shoot game for their own meus.

Award-winning butcher Gavin Roberts, Director of Two Brothers Foods gave a pork butchery demonstration which the chefs found very interesting.  Chefs’ Forum member Bjorn Moen of Pattard Kitchen in Hartland (Devon) said

“The pork butchery demo was very timely as I’m picking up two whole pigs tomorrow.  It was great to have a refresher course and it’s clear that Gavin really knows his stuff – I get to these events when I can and found this really fascinating”

Head Chef of Paschoe House, Samuel Brook performed a stunning cookery demonstration of Pheasant breast, beetroot, chilli jam and confit pheasant leg spring roll. He also created delicious array of savoury canapés with students from South Devon College and HIT Chefs’ Academy.  The young chefs worked together to produce an impressive spread of canapes including: duck breast, confit orange and chicory, game ballotine, venison carpaccio, Asian custard and mackerel tartare, vegetable spring roll and chilli jam.

Gavin then led HIT Training learner Corey Friend (apprentice at Okehampton Golf Club) joined South Devon College students Leah O’Brian and Samuel Camplin in a sausage-making demonstration.  The students worked together to produce some brilliant Kernow bangers to the award-winning secret recipe which they got to take home as the newly-stuffed seasoned pork mince had to marinade before cooking.

Synergy Grill Development Chef Claire Mansfield prepared Two Brothers Bratwurst and Spicy Sausage Haute Dogs on the Synergy Grill while chefs and students practiced their shots in the beautiful gardens at Paschoe House.

Samuel and the students then produced a delicious afternoon tea comprising of Coconut mousse, confit raspberry and a lime sable, Salted caramel tart, ginger bread and a dark chocolate creamaux, Pina colada choux bun with spiced poached pineapple.

The sweet canapes were served with gin cocktails paired by Salcombe Gin Brand Ambassador, Sarah-Jane Paskin including Clifton Coffee espresso in Salcombe Martinis. The Afternoon Tea culminated with two types of Devon scone – plain and fruit, served in traditional Devon fashion with clotted cream and strawberry jam – a delicious end to a marvellous day that was enjoyed by all who took part.

Samuel said

“The students were fantastic today and I’ve really enjoyed having them in my kitchen.  I am very lucky to be Head Chef here at the age of 25 which is earlier in my career than I could have dreamt of.  We are pushing hard to get our work recognised and I am delighted to showcase my food in such opulent surroundings here at Paschoe House.  The students from South Devon College and HIT Training worked very well to get food out on time and the guests and visiting chefs gave some fantastic feedback on delicious food we produced as a team.  I have been very pleased with all the young chefs in my kitchen today.”

The students and HIT Training learners were fantastic and extremely professional and Samuel proved an inspirational and highly-encouraging role model – Samuel is just what is needed in industry to nurture the next generation. The students aided Samuel’s brigade of young chefs in preparing and serving the canapés at the event.  The Chefs’ Forum is a great chance for young chefs and hospitality professionals to demonstrate their impressive culinary skills to local employers looking to fill their kitchens with young chefs.

The Chefs’ Forum launched in Devon six years ago. It has since expanded across nine regions to include highly accredited chefs, catering colleges and top suppliers on a near-national level.

Catherine Farinha, Founder of The Chefs’ Forum and event organiser concluded:

“It was wonderful to hold an event here at Paschoe house.  Over the last six years, The Chefs’ Forum has forged valuable links between local catering colleges and top chefs Devon’s local restaurant scene.  Our quarterly Chefs’ Forum events ensure that communication between the two entities is effortless and seamless. This will lead to the next generation of top chefs learning from the very best in the business. “

Photography by: www.fayditphotography.com

Sushi, Sake, Spice and All Things Nice at The Chefs’ Forum in London!

Monday (29) January saw high profile hospitality professionals and young chefs gather at Ricker Restaurants’ second of four sites, Eight Over Eight on the famous King’s Road, Chelsea.  The Pan-Asian restaurant proved the perfect venue to host this prestigious event showcasing world food to the next generation.

Young chefs from West London’s College joined forces with learners from HIT Training to produce some excellent canapés, showcasing the Eight Over Eight menu as well as taking part in a sushi masterclass delivered by Executive Chef Aaj Fernando and Head Chef Jose Caetano. Level one students did a fantastic job of working front of house and serving the canapés.

Aaj said

“As Executive Chef I am all about encouraging young people to see this industry as a career choice and hosting today’s event allows me to do just that.  I have been very impressed with the students from West London’s College and HIT Training today. Based on their performance today, I would be delighted to invite them for work experience and trial shifts across the four sites of the Ricker Restaurants Group.”

The Chefs’ Forum launched its London chapter in 2014 and has since staged twenty industry events in the capital both in quarterly Chefs’ Forum events and showcasing The Chefs’ Forum demo stage at the London Produce Show for last four years. It was fantastic to welcome catering and hospitality students to Eight Over Eight for a day of employer engagement, networking and new skill acquisition.

Denise Charles, Head of Hospitality at West London’s College joined Bernadette Charters from HIT Training and Chefs’ Forum Founder Catherine Farinha in welcoming the guests to the prestigious hospitality industry event.

Denise said:

“I am extremely proud of my students today – It’s great to see them networking with employers and receiving offers of trial shifts and learning the art of sushi.  This is the fifth Chefs’ Forum event at which my students have helped out and it is a lovely venue in which to hold the meeting.

Bernadette added

HIT Training works with The Chefs’ Forum on a national level to promote work-based learning to employers both via apprenticeships and the HIT Chefs Academy.  It is great for our learners to work with Aaj and the team and network with their peers from other colleges. Today has been about learning new skills and enjoying different culinary experiences for HIT Training staff and learners alike.  Continual professional development is a big part of what we do at HIT to ensure we are keeping up with the latest industry trends and techniques.  It was great to show employers what we do to train and inspire young chefs.”

The Chefs’ Forum is all about bridging the gap between education and industry and giving young hospitality professionals the chance to engage with employers and secure work experience and training opportunities.  Yesterday’s event saw guests from Hakkasan, Royal Lancaster London, Sketch Restaurant, Zuma Restaurants and many more offer the young participants the chance to apply for various vacancies, inviting them to drop their CVs into the various high-profile venues.

The very best suppliers to industry also attend Chefs’ Forum events and showcase their tried and tested products and services.  Santa Maria showcased its market-leading spice and herb range and Clifton Coffee invited industry professionals and students to take part in Coffee tasting, which proved a real hit!  World-leading micro cress producer Koppert Cress also gave a mini ‘Cressperience’ promoting cresses and micro greens as ingredients instead of a garnish.  The visiting chefs loved experimenting with new flavours and species of cress!

Chefs’ Forum Founder Catherine Farinha organises thirty-six Chefs’ Forum events every year across nine areas.  She said:

“When young people come up to me of their own volition and thank me for letting them take part in Chefs’ Forum events, it makes my job so worthwhile. Aaj and Jose did a great job of working with the students and performing brilliant demos today. A great deal of work goes on behind the scenes to make these events happen on an almost weekly basis throughout the year.  I am delighted that young people are securing employment opportunities on the back of our events.”

Another highlight of the day included a student’s sushi-making demo by Aaj as well as sushi-rolling competition won by Gewyn Pelegrino (19). Led by Aaj, Gewyn beat three peers to win himself a day in the kitchen with Aaj and Jose.

Gewyn said

“I have never really eaten sushi before and never learned how to make it at college, but today has completely changed my mind about it.  I really like making and eating sushi and am very much looking forward to coming back here for my day in the kitchen with Aaj.”

Photography credit: www.fayditphotography.com

The Chefs’ Forum 6th Birthday Game Event at Berwick Lodge

Six years after its launch, The Chefs’ Forum returned to Berwick Lodge (where it all began) on the 22nd January 2018 for a celebration of game with Walter Rose & Son butchers and Synergy Grill to mark SIX extremely successful years of the industry networking organisation staging quarterly chef networking events in Bristol!

Top chefs from Bristol and surrounds attended a day of butchery and cookery demos, plus a laser clay pigeon shoot during which Walter Rose & Son and Synergy Grill showcased the plethora of delicious ways in which game meat can be incorporated into restaurant menus and cooked on the award-wining energy-saving grill.  The clay shooting was laid-on to encourage chefs to shoot for their own meus.

Head Chef of Hattusa Restaurant, Istvan Ulmann performed a stunning cookery demonstration of Venison loin with shallots, salsify and red cabbage. He created delicious array of savoury canapés with students from City of Bristol College, Weston College and HIT Chefs’ Academy.  The young chefs worked together to produce an impressive spread of Medjool dates wrapped in pancetta, Sausage rolls with raz el hanout, Pancetta and emmental toasties, Goat’s cheese, truffle honey, parmesan shortbread, Wild mushroom arancini, Filo tart with pear, stilton and pine nuts as well as Cheese beignet!

The students baked brioche buns to cater a BBQ of Walter Rose venison burgers and sausages on the Synergy Grill while chefs practiced their shots in the beautiful gardens at Berwick Lodge.

Istvan and the students then produced a delicious afternoon tea comprising of passion fruit marshmallows, Chocolate brownies, Baked vanilla cheesecake.

Istvan said

“The students were fantastic today, a great help! There’s been lots of work to do, we’ve been doing canapes – sweet and savoury.  They’ve worked very well to get food out on time and the guests clearly loved the delicious food they produced.  I have been very impressed with all the young chefs in my kitchen today.”

When asked about what he would advise young chefs to adopt in terms of career values he said

“Work hard, be passionate about what you do and treat every customer as best you can.”

The students were fantastic and extremely professional and Istvan proved an inspirational and highly-encouraging role model – Istvan is just what is needed in industry to nurture the next generation. The student aided Istvan’s brigade of chefs in preparing and serving the canapés at the event.  These students (Chefs and Front of House) will be placed in jobs with Forum attendees over the coming year and this event was a great way for both to get acquainted.  Equally, The Chefs’ Forum is a great chance for young chefs and hospitality professionals to demonstrate their impressive culinary and service skills.

Level two Weston College Student Louise Underhay (18) really enjoyed her day at Berwick Lodge

She said

“We came here for a trip to get some work experience. We do these trips a lot and I really enjoy them.  I really love baking and am really enjoying my course – It has given me a new lease of life, it has given me an edge!  Istvan has been great and had given us lots of little tips and pep talks to increase our confidence. This really helped me today.”

Sarah Arikan, owner of Berwick Lodge joined Chefs’ Forum Founder Catherine Farinha to welcome the industry guests to Berwick Lodge.  Sarah spoke of the extremely high standard of students working with her at the event and the importance of supporting the next generation. Sarah said

“It’s really important that we work with the colleges to nurture the next generation of hospitality professionals and I’m delighted to have worked with The Chefs’ Forum for the last six years, in that time hosting a total of four of its events here at the hotel.  We would welcome young people to Berwick Lodge from all local colleges on work experience at any time.  I am delighted to work with Weston College via The Chefs’ Forum Academy which sees both Istvan and I travel to the college to work with the students in their own environment as well as inviting them here for front of house masterclasses and specialist lectures in luxury boutique hotel management.”

The Chefs’ Forum launched at Berwick Lodge six years ago in January 2012. It has since expanded across nine regions to include highly accredited chefs, catering colleges and top suppliers on a near-national level.

Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated:

“It was wonderful to revisit our stunning launch venue to commemorate six extremely successful years.  We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene.  Our quarterly Chefs’ Forum events AND Chefs’ Forum Academy programme ensure that communication between the two entities is effortless and seamless. This will lead to the next generation of top chefs learning from the very best in the business.”

Photography by: www.fayditphotography.com 

Top Chefs Cooked to Support the Next Generation at University College Birmingham

The Chefs’ Forum launched its Birmingham & Midlands Chapter at University College Birmingham on the 20^th February 2017.  Almost a year later, the industry networking organisation returned to the highly acclaimed college on the 15^th January to stage a Chefs’ Lunch in aid of The Chefs’ Forum Educational Foundation which raised an impressive £1500 to support young chefs and hospitality professionals.

The Chefs’ Forum Educational Foundation was incorporated in 2016 to raise vital funds for 14-25-year olds entering the industry.  The funds are accessible to college lecturers and employers on behalf of young people and eligible applicants considered on a case by case basis.  To date, funds have been used to pay for coaches and minibuses to facilitate travel for young people to key industry career events and work experience placements. Vital equipment such as chefs’ knives and uniform has also been given to young people in colleges all over the country.  The Chefs’ Forum doesn’t want a lack of money to get in the way of high-achieving young people stepping onto the career ladder within the hospitality industry.

Chefs’ Forum Founder Catherine Farinha stated:

“Five years after launching The Chefs’ Forum in 2011, Alexandra Duncan and I launched The Chefs’ Forum Educational Foundation to help colleges access work experience opportunities for students.  We are delighted to support high-performing students who may be experiencing hardship through no fault of their own with travel costs, driving lessons, equipment provision or work-related expenses.  One day, we hope all of the young people we help will be hugely successful employers in their own right if we give them a bit of help when they most need it, which is now, at the start of their careers.  We are so grateful to the Birmingham chefs for raising £1500 towards this crucial cause, further demonstrating their utmost support for the next generation of hospitality professionals!”

Michelin-starred chefs Luke Tipping and Leo Kattou of Simpsons Restaurant, Masterchef: Professionals finalist 2017, Louisa Ellis (The Wilderness), Mark Walsh (Opus Restaurant), UCB Graduate, Angelina Adamo of The Park Restaurant by Adam Jackson and Olivier Briault of The Edgbaston Boutique Hotel all worked with the UCB students to produce a magnificent banquet for the top chefs who attended.

This event signified a huge event in the Birmingham Hospitality industry, a bringing-together of the very best professionals in the business to inspire and enthuse the next generation of chefs and hospitality professionals at what has been described by Marco Pierre White as the “Ferrari of catering colleges!”  The college of food has benefited through annual refurbishment and upgrades to ensure that it remains a state of the art facility.

The Brasserie Restaurant at the University proved the perfect venue and the front of house team were impeccably skilled, led by Foodservice Hospitality Lecturers Liz Stratton and Jacquie Boyd.

Neil Rippington, Dean of The College of Food at University College Birmingham stated

“The teaching team and I were delighted to host this fund-raising lunch.  It was great to see so many enthusiastic chefs and market-leading suppliers in attendance today.  The students greatly enjoyed working with such high calibre chefs including Masterchef: The Professionals 2017 finalists Louisa and Leo who they recently watched and followed on television. We look forward to hosting an annual lunch for The Chefs’ Forum Educational Foundation for many years to come. We are proud to have established UCB as a hub for The Chefs’ Forum in Birmingham and its quarterly events offer a fantastic opportunity for our students to work with a wide spectrum of high-profile local employers”.

The brigade of acclaimed chefs cooked a fantastic four course lunch comprising of a Brindisa Spanish Fine Foods Sharing Platter to start, then Louisa Ellis’ fantastic starter of Cauliflower, sponsored by Oliver Kay Produce.

The 22-year-old CDP from The Wilderness won the hearts of the nation as she impressed the Masterchef judges Gregg Wallace, Monica Galetti and Marcus Waring with her fantastic skillset and ability which took her all the way to the final.  The comments from her peers on her Cauliflower starter were hugely complimentary, again proving that she has a bright future ahead of her, further emphasised by the fact that she has recently secured stages with some of the nation’s leading chefs.

Louisa said:

“Working with the students at UCB was inspiring, it reminded me of how passionate I was at their age and still am!  I was inspired to use one ingredient (cauliflower) and turn it into something interesting.  It was a vegetarian dish, but I managed to bring different flavours and textures to the plate – Roasting cauliflower completely changes the texture!”

Louisa worked with the students to make roasted cauliflower florets, caramelised cauliflower puree and pickled slices of cauliflower. The cauliflower scraps left over were used to make couscous.  Louisa mixed yeast flakes into the couscous to give it a slightly nutty and cheesy flavour – A very clever dish indeed!

Next was Mark Walsh’s Fish Course of Halibut, Jerusalem artichoke puree, kohlrabi, salt baked celeriac and swede, cockle, apples, chicken vinaigrette, tarragon. This complex dish, sponsored by Marr Fish was a real hit with the industry guests and the flavours worked perfectly together to make an excellent plate of food. Mark invited ex-UCB student, Angelina Adamo (19) who previously worked at Harvey Nichols with him into the kitchen to produce his stunning fish dish.

Michelin-starred Simpsons Restaurant cooked the main course of Pork rib eye, smoked trout, pumpkin and leek. The dining chefs were highly impressed with this dish and the Wiltshire pork supplied by Chefs’ Forum Sponsor and multi-award-winning butcher Walter Rose & Son.

Luke Tipping, Executive Chef at Michelin-starred Simpsons Restaurant (Edgbaston) and his Masterchef: The Professionals quarterfinalist Leo, both relished the opportunity to cook the main course with the young chefs at the college.

Luke said:

“It is great to work with the young people at the college.  I want to show them that we are very approachable and that as a result of a successful trial shift, a job as a chef in a Michelin-starred is absolutely achievable.  I was delighted to invite one of the guests at todays event for a trial shift later this week!  The team of students working with me today were very talented and had a great attitude.  Based on their performance today I would love to welcome them to Simpsons on work experience.”

Dessert was created by Olivier Briault, talented pastry chef at The Edgbaston Boutique Hotel.  Olivier presented the guests with a decadent creamy dark chocolate with a crunchy hazelnut base, blood orange segments and spicy cognac ice cream.  The room fell silent apart from a chorus of ‘mmmm’s, ooooh’s and ahhhh’s’ as guests devoured Olivier’s wondrous creation sponsored by E. Sidwell.

The lunch was a huge success and overwhelming positive feedback was received from all involved.

The Chefs’ Forum holds quarterly events in Birmingham and any chefs or front of house professionals wishing to get involved should contact catherine@redcherry.uk.com

Photography by www.fayditphotography.com

Dorset & Hampshire Chefs Learn Festive Butchery and Gourmet Grilling at The Italian Villa!

Top chefs from across Dorset and Hampshire came together to enjoy an afternoon of cookery demonstrations, networking and a November BBQ ‘Grill-off’ at The Italian Villa (Poole) on Monday (November 27th).  This event, last in the year for 2017, was a huge success for The Chefs’ Forum and saw Highbury College alumni, Tony Beales welcome students from the same college into his kitchen for a day of work experience and employer engagement.

The event gave chefs the chance to network in a stunning event venue and meet leading suppliers whilst showcasing Highbury College students, currently studying their level 2 and 3 in professional cookery. The visiting chefs were treated to a delicious canapé and beer reception where Dorset-based event caterer, Tony Beales and his team showcased produce from Chefs’ Forum Sponsors Walter Rose & Sons, Hutchings Brothers Seafood, Country Fare Foodservice and Koppert Cress in mouth-watering, signature canapés by Beales Gourmet.

Jack cook of Walter Rose and Son gave a brilliant festive demo of turkey ballotine with black truffle, chestnut and sausage meat stuffing, a winning dish sure to fly-off any Christmas menu!

Highbury College student Kevin Fell joined Tony on the demo stage to prepare the delicious Beales Gourmet signature stuffing for Jack’s turkey ballotine.

Tony said: “As an ex-student of Highbury College myself, it is brilliant to welcome the next cohort of young chefs to The Italian Villa to work with me today. All of the students have worked extremely well from the moment they arrived today, a great sign for the future of the industry!  I had a very proud moment seeing how confident Kevin was on the demo stage, he very much impressed me with his work ethic today.  I would happily welcome these students back into my kitchen to work future events with me. At Beales Gourmet, we are proud to cater up to 350 events per year, including wedding, corporate and private events, hence plenty of opportunity of the students to get involved.”

Fourth generation, expert butcher Jack Cook said,

“I really enjoy giving butchery demonstrations at Chefs’ Forum events.  I have received very positive feedback from chefs here today.  It is great to be able to inspire new dishes on chefs’ menus.  Chefs are always welcome to visit us in Devizes, free of charge to enhance their skill set and watch our expert team at work.  I would encourage any chefs wishing to further their butchery skills to contact The Chefs’ Forum to arrange a day with us.”

The event ended by giving guests the chance to see the best grilling equipment and new grilling technology imaginable as the market-leading synergy Grill, Monolith Kamado and Living Outside fire pit were showcased to encourage more chefs to cook on gas and charcoal respectively!  The finest loin of Walter Rose pork, award-winning sausages and burgers and Country Fare vegetables were kissed with Santa Maria herbs and spices.  The fire pit was used to cook stunning sea bass from Hutchings Brothers Seafood and garnished with gorgeous edible flowers and micro cresses from Koppert Cress.  All grilling equipment showcased at the event is available from Living Outside.

Catherine Farinha said: “It was great to see Kevin assisting Tony in the cookery demo at The Italian Villa today. The Chefs’ Forum is all about showcasing the skills of the next generation of chefs and mentoring them. I think everyone would agree that today’s demo did just that. Highlights of today were the briliant turkey butchery from Walter Rose, informative coffee tasting from Clifton Coffee and the fabulous ‘grill-off’ in the afternoon, showcasing the finest produce and equipment on offer from our sponsors – It’s great to introduce professional chefs to top suppliers and showcase advanced culinary and butchery skills from the very best in the business. I would like to thank everyone for coming today, and especially our sponsors without whom these events would not be possible.”

Photography by: www.andrewplantphotography.com

Kent Chefs’ Lunch at The Yarrow Hotel

The Yarrow Hotel at East Kent College was the latest venue to host a Chefs’ Lunch to raise vital funds for The Chefs’ Forum Educational Foundation. The assembled chefs and industry experts had the chance to sit back and relax for a change as they tucked into a delicious ‘Pay as You Can’ lunch which raised over £1400 to support 14-25 year olds entering the hospitality industry.

The event was held on Monday, November 20th, at East Kent College in Broadstairs at the luxurious Yarrow Hotel on campus. The Yarrow is a unique concept in the UK and gives the hospitality industry’s future leaders the opportunity to work alongside highly skilled professional staff while receiving the technical training of their course.

The Chefs’ Lunch gave hospitality students at the college the opportunity to work with some of the best chefs in the country and an impressive number of East Kent College alumni were present, showing their support for the college and The Chefs’ Forum Educational Foundation.

Guests were able to meet some top suppliers including Walter Rose & Son, Santa Maria, Synergy Grill, Welbilt and Clifton Coffee as they enjoyed a drinks reception before sitting down to a meal prepared by and all-star line-up of with the help of the students.

The meal began with Scott Goss (I’ll Be Mother) cooking a fantastic starter of pigeon tartar, apple and foie gras.

A spectacular fish course by Will Devlin (No Fixed Abode) then followed.  Will cooked Mackerel with beetroot and horseradish.

Cooking the main course was Bobby Brown, Head Chef of The Kentish Hare with a delicious breast of duck with potato fondant, celeriac and Roscoff Onion.  This seasonal and hearty dish showcasing Creedy Carver duck from Walter Rose & Son was a real hit with the visiting chefs.

Masterchef: The Professionals finalist Petrus Madutlela created a beautiful pre-dessert of Buttermilk and Calamansi Iced Parfait, White Chocolate and baobab, he told the guests that this impressive dish was influenced by his South African heritage.

Petrus’ pre-dessert cleansed the palate nicely before John Bingley of the Hythe Imperial Hotel rounded-off an excellent lunch with a stunning Lemon Tart.

Sam MacCuaig of Clifton Coffee served-up the finest house filter (version two) from Peru as the perfect end to the perfect lunch.

Roger Phillips, Head of hospitality and catering at East Kent College said: “We are delighted to have The Chefs’ Forum here at the college for the second time since it launched in Kent in 2014. We, as a college have supported the forum at several events in both London and Kent, having so many industry professionals here at college gives us the opportunity to showcase the talent and professionalism of our teaching team, our students and our outstanding facility in The Yarrow Hotel.

As a college we continue to work closely with industry bodies and employers to develop our curriculum offer, and be proactive with industry needs working to keep East Kent College a world class and unique training provider. Our students’ professional development is enhanced by working in The Yarrow Hotel, through partnering activities, local industry events and culinary competitions such as World Skills, achieving great results and outstanding feedback from employers and restaurant guests alike.”

Scott Goss added: “It was a pleasure to be back in my old college and to be able to share some of my skills and knowledge with these young people.  The future of the industry depends on these students and based on the talent I saw today, I am very impressed.”

Bobby Brown concluded: “I too am back in my old college to cook with the next generation of young chefs coming through.  It was also great to work with the other chefs, I think we all made new friends today.  I thank my lecturers for giving me the best possible start in my career and look forward to helping nurture the next generation.”

Founder of The Chefs’ Forum Catherine Farinha said: “The Chefs’ Forum was created with the aim of making a positive change in the hospitality industry. It aims to connect chefs with education, suppliers with chefs and education with suppliers to help the industry unite and work towards the shared goal of showcasing the incredible talent we have here in industry whilst raising money for young chefs via The Chefs’ Forum Educational Foundation.

“Today’s event has proved just how much can be achieved when chefs, suppliers and students all work together, and I hope that everyone who attended would agree that it is inspiring to see.

We are looking forward to staging four more events in 2018, supporting East Kent College and cementing its employer relations with local restaurants and hotels in Kent.”

Photography by: www.fleurchallisphotography.com

The Devon Chefs’ Lunch at South Devon College

Devon chefs might be more used to spending time in the kitchen, but at the most recent meeting of The Chefs’ Forum, the assembled chefs had the chance to sit back and relax for a change as they tucked into a delicious lunch.

The event was held on Monday, November 14, at South Devon College in Paignton, and it gave the catering and hospitality students at the college the opportunity to work with some of the region’s top chefs.

Guests were able to meet some top suppliers as they enjoyed a Devon Gin and Fever Tree tonic reception before sitting down to a meal prepared by and all-star line-up of with the help of the students.

Tolchards Drinks kindly sponsored the welcome drink and wine flight, expertly narrated by Rebecca Mitchell, CMS Certified Sommelier & WSET Wine Educator.

The meal began with Group Executive Chef Dez Turland cooking a fantastic starter of Chilli Con Carne (not as we know it) showcasing Santa Maria Cacao and Chilli salt beef with pumpkin, onions, avocado and sour Cream.

A spectacular fish course by the legendary Peter Gorton, Masterchef of Great Britain and International Restaurant Consultant then followed.  Peter cooked Salmon with Sweet Wasabi Sauce and a Crab Croquette.  Peter invited Aaron Vanstone of The Falcon Hotel in Bude where he’s currently doing consultancy to cook with him.  Peter kindly secured the sponsorship of S&J Fisheries for the fish.

Cooking the main course was Michelin-starred Mark Dodson of The Masons Arms with a delicious breast of duck with fig and cranberries, spinach and potato fondant.  This hearty and sumptuous dish was a real hit with the visiting chefs.

Samuel Brook of Paschoe House rounded-off an excellent lunch with his version of the best chocolate bar he could imagine.  He treated the guests to his version of chocolate and hazelnut and the room fell silent while the chefs and industry experts tucked in!

Sam MacCuaig of Clifton Coffee served-up the finest house filter (version two) from Peru as the perfect end to the perfect lunch.

Karen Dorow, Head of Hospitality, Catering and Travel & Tourism at South Devon College said:

“Having The Chefs’ Forum here is a massive privilege; we have supported the forum at several events already, having so many industry professionals here at the college gives us the opportunity to showcase the talent and professionalism of our teaching team, our students and our outstanding facility.

As a college we continue to work closely with industry bodies and employers to develop our curriculum offer, and be proactive with industry needs working to keep South Devon College a principal training provider. Our students’ professional development is enhanced by working in Horizon’s Restaurant, through partnering activities, local industry events and culinary competitions, achieving exceptional results and outstanding customer feedback.

Our interesting and varied menus are prepared and served by tomorrow’s chefs, waiters and waitresses under the expert guidance of a first class teaching team. This is a chance to spot the up and coming stars of the future!”

Peter Gorton added:
“I very much enjoyed working with the students today. They were a credit to the college and showed a great deal of promise. I am confident that they will all have a bright future in the industry.”

Mark Dodson Concluded:
“It was a pleasure to be able to share some of my skills and knowledge with these young people.  The future of the industry depends on these students and based on the talent I saw today, I think it is in very safe hands.”

Founder of The Chefs’ Forum Catherine Farinha said:
“The Chefs’ Forum was created with the aim of making a positive change in the hospitality industry. It aims to connect chefs with education, suppliers with chefs and education with suppliers to help the industry unite and work towards the shared goal of showcasing the incredible talent we have here in industry whilst raising money for young chefs via The Chefs’ Forum Educational Foundation.

Today’s event has proved just how much can be achieved when chefs, suppliers and students all work together, and I hope that everyone who attended would agree that it is inspiring to see.

I would particularly like to thank all the sponsors who supported the event, especially Total Produce, Koppert Cress, Two Brothers Foods, Tolchards Drinks, Santa Maria and S&J Fisheries who provided the ingredients for the fabulous dishes.

Without our sponsors none of this would be possible.”

Photography by: www.fayditphotography.com

Top London Chefs Inspire Next Generation of Talent at Westminster Kingsway College!

On Monday (7) November, five of London’s most highly-skilled chefs helped 40 young people serve up a mouth-watering meal for 70 extremely discerning diners in one of the most famed catering colleges in the country.  Nearly £1100 was raised to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips and visits.

Westminster Kingsway College opened up three of its teaching kitchens to the cream of the culinary profession on Monday to host a fundraising lunch for The Chefs’ Forum Educational Foundation CIC – An organisation incorporated by Catherine Farinha and Alexandra Duncan in October 2016 to raise vital funds to help disadvantaged young people to enter the hospitality business, by linking them up with employers and providing essential support and equipment.

Allumni from the award-winning college include Dennis Mwakulua, Sophie Wright, Ben Murphy, Jamie Oliver and Ainsley Harriott.

The Chefs’ Forum bridges the gap between industry and education and by hosting it for the second time, Westminster Kingsway underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Guiding the students from Westminster Kingsway college on the day were Paul da Costa Greaves and Jak Cresser-Brown from Koppert Cress on the starter, Tom Cenci from Duck and Waffle on the Fish Course, Paul Shearing from The Gordon Ramsay Group’s Bread Street Kitchen on the meat course and Daniel Pearse from Hakkasan on dessert. Presiding at the occasion ‘front of house’ was level three restaurant supervisor Sam Bridges, mentored by Owen Evans HE Hospitality Culinary Arts Food and Beverage Lecturer.

All ingredients and drinks for the lunch were kindly sponsored by Koppert Cress, Marr Fish, Walter Rose & Son and First Choice Produce, Valrhona, CHEF, Tarquin’s Gin and Berry Bros & Rudd.  Diners were asked to contribute only what they were able to The Chefs’ Forum Educational Foundation, making this high-profile event and excellent cuisine accessible to all chefs, regardless of income.

Together, the chefs and students created and served a four-course meal for around 70 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.

Owen Evans stated:

“Today has been a fantastic experience for our students.  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 organised the event, the second to be hosted at the College, she added:

“We launched the London Chefs’ Forum here with industry heroes Pierre Koffmann, Ruthie Rogers, Arthur Potts Dawson, Cyrus Todiwala and Allan Picket back in 2014.  It is fantastic to return to Westminster Kingsway College three years later to work with a new cohort of students and 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 important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the Westminster Kingsway, this Chefs’ Forum event is an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Photography by: www.fayditphotography.com