The Chefs’ Forum Academy Launch at Weston College

On Monday (18) April, top chefs and industry professionals from across the region attended the launch of The Chefs’ Forum Academy at Weston College. ‘Team Lucknam Park’ led by Michelin-starred chef Hywel Jones joined forces with ‘Team Berwick Lodge’ led by Roux Scholar 2013, Paul O’Neill to work with catering students at the college in preparing canapés to showcase their respective menus.

The Chefs’ Forum Founder, Catherine Farinha said: “It was very humbling to see such a show of strength in support for this initiative. Our chef members really want to work with students at Weston College and have demonstrated their commitment to inspiring the next generation in attending The Chefs’ Forum Academy launch”.

The Chefs’ Forum serves to bridge the gap between education and industry, inspiring young chefs and front-of-house professionals.

Level 2 student, Georgia White (18) said: “I felt really inspired working with ‘Team Lucknam Park’ and ‘Team Berwick Lodge’ today and would love to spend some time in the kitchen at both properties learning new skills.  The canapés that both Hywel and Paul created with us were really impressive and I enjoyed every minute of the day”.

The launch of The Chefs’ Forum Academy at Weston College follows five years of very successful quarterly networking events, working with hospitality industry specialists and College students.

The Chefs’ Forum prides itself on sharing industry knowledge and best practice in catering colleges and professional kitchens throughout the South West, working with top chefs across the UK.

The project will see well-respected industry experts, suppliers and top chefs working with students at the College to impart knowledge on specialist subjects from butchery to pastry, seasonality, Sous Vide, CV skills, world food, game and foraging.

The Chefs’ Forum team of experts will make the students work-ready and student work experience placements will be secured at the best properties and businesses involved in the region including Lucknam Park (Colerne), Berwick Lodge (Bristol), Cliveden House (Taplow), Walter Rose & Son Butchers (Devizes),  Ston Easton Park (Bath), Bar 44 (Cardiff), Total Produce (Bristol) and Easy Jose Coffee (Bath).

Catherine Farinha, Andrew Skinner, Head of Hospitality and Catering at Weston College and Rebecca Lopez (BTech Lecturer) presented plans for The Chefs’ Forum Academy and explained the objectives of the partnership.

Rebecca Lopez explained: “We are working with The Chefs’ Forum to bridge the gap between education and industry.  We don’t always get as much time as we would like to liaise with industry professionals.  Today has seen our students securing work experience with Lucknam Park, Berwick Lodge and The Railway Inn – This is really exciting and exemplifies why we have chosen to launch this initiative this September in line with the new academic year.”

Weston College students also ran front of house, with hospitality and events students offering guests delicious canapés along with welcoming and organising top chefs in attendance.  They also gained valuable work experience in event set-up and management that will contribute towards their course.

Roux Scholar Paul O’Neill (Berwick Lodge) and Jack Cook (Walter Rose) teamed-up to perform a demonstration of the relationship between ‘The Butcher and The Chef’ and showcased West End Farm Pork. Jack seam-cut a shoulder of pork to show how to maximise its usage and the chef’s profits.  Paul then made a fabulous dish of secreto (or the secret cut) pork, Jersey Royal potatoes, baby onions and wild garlic.

Lucknam Park HR Manager Nicki Cotton, Berwick Lodge Owner, Sarah Arikan and Craig Taylor from Taylor’s Hospitality Recruitment then presented their thoughts on how to recruit, train and retain good staff and the importance of investing in a strong team.  All three experts will work with students to help them with interview techniques, front of house skills and hotel management.

Hywel Jones and his pastry team from Lucknam Park worked with the students to prepare and serve Michelin-starred afternoon tea to the guests. The students got to try their hand at making colourful macaroons, choux buns and passion fruit mousse.

Head Pastry chef, Matt Peters and Chef de Partie Rich Henderson then took to the floor to demonstrate a stunning dish of croustillant of pineapple, macademia streusel, coconut sorbet and pineapple jelly.  Matt explained the meticulous processes involved in achieving Michelin-starred pastry dishes and showcased some of his impressive skills.  He also cited the shortage in pastry chefs and the importance of encouraging young people into the specialism.  He said

“I look forward to imparting some of my knowledge onto learners here at Weston College.  I plan to work with them to show them bakery, chocolate work, Lucknam Park desserts and petit fours”.

Photography by: ©www.fayditphotography.com

The Chefs’ Forum and Tramontana Brindisa inspire London’s Next Generation of Young Chefs

On Monday (11) April, students from the University of West London and Hit Training, got to work alongside Brindisa chefs, Josep Carbonell and Leo Rivera, to showcase the very best in modern Spanish cuisine at the latest Chefs’ Forum event at Tramontana Brindisa in Curtain Road, Shoreditch.

The Chefs’ Forum is a UK-wide networking group for leading chefs, suppliers and catering students aimed at bridging the gap between industry and education to inspire the next generation of young chefs.

Led by Josep and Leo, the aspiring young chefs created a selection of modern tapas, using local authentic Spanish produce for the 90 culinary experts arriving at midday.  The bite sized delights included:

• Gordal olives  – stuffed with orange & oregano
• Potato omelette – Brindisa’s classic tortilla
• Ham croquettes classic
• Roasted vegetables with anchovies on coca bread toast
• Buñuelos de viento – with dipping chocolate

Highlights from the afternoon’s event included live demonstrations of Tramontana Brindisa’s signature dish, Seafood Fideua, guided sherry tasting and food matching as well as a tortilla cooking competition for the students to show off their culinary talents. Jack Cook from Walter Rose & Son then performed an impressive butchery demonstration, breaking down a whole side of pork. Guests were also treated to a Spanish cheese tasting by Brindisa’s product development and training expert James Robinson.

The competition was jointly won by Michaela Ephrain-Herman (20) and Shannon Cato (19), who received an experiential prize of a trip to Barcelona to work with Josep Brindisa’s Spanish restaurant, La Bellvitja and see the amazing Boqueria Market!

Commenting on the event, Brindisa Tapas Kitchens Executive Chef, Josep Carbonell said: “The Students were brilliant today and really impressed me with their culinary skills. This is the first time I have worked with The Chefs’ Forum and I feel that it is invaluable for our industry. It’s a great opportunity to give something back and use my experience to inspire the next generation of budding young chefs – I can’t wait for the Barcelona trip!”

Joint-winner Shannon Cato, Level 3 student at the University of West London said:
“Today has been a great way for us to meet employers. It was great to learn about Spanish Gastronomy today, working with authentic Spanish ingredients.  It was really interesting to be shown how to make a tortilla and see just how precise chefs are with their food preparation. It’s been a very rewarding and fun experience – I am so excited to be going to Spain, it will be an experience of a lifetime.”

Janet Rowson, Head of Professional Skills Academy, University of West London said:
“We’re delighted to be part of the London Chefs’ Forum. It has given the leaners hands on experience working with Spanish chefs and produce. It also gives them an insight into the business side of a successful brand that now has five sites across the Capital. Today has taught them that although the food is obviously important, there are other aspects to consider while running a restaurant, such as the social, business and managerial elements of the industry.”

The Chefs’ Forum Founder, Catherine Farinha concluded:
“We’ve had a fantastic experience here at Tramontana Brindisa. Josep, Leo and the team have been a joy to work with and a real inspiration to the learners and students from Hit Training and the University of West London.  I have received a great deal of positive feedback from chefs and learners alike which is extremely rewarding.  Spanish Gastronomy proved a real hit with our members and I look forward to many more London events as The Chefs’ Forum continues to flourish.”

Photography by Russell Brown: www.creativeaboutcuisine.com

Top Chefs Celebrate ‘Ansome’ Cornish Produce at The Headland Hotel

Stunning Newquay coastline formed the backdrop for The Chefs’ Forum Made in Kernow event at The Headland Hotel on Monday (21) March.  Top Cornish chefs, Cornish suppliers and Hospitality students from both Cornwall College and Truro & Penwith College, gathered for a celebration of Cornish food, hosted by The Headland’s Executive Head Chef, Chris Archambault.

Chris has been working with The Chefs’ Forum for the past four years to inspire the next generation across the South West.  He previously hosted the launch of the Devon Chefs’ Forum at Southernhay House in 2012.

The aim of the day at The Headland Hotel in sunny Newquay was to encourage top Cornish chefs to showcase local produce in their menus with Chris showing them dishes from his tantalising menu, which does just that!

Students from Cornwall College and Truro & Penwith College got the opportunity to show off their culinary skills, working alongside Chris and his talented brigade to create beautiful canapés incorporating top-drawer Cornish produce for the culinary experts who attended.

Gavin Roberts from Wadebridge-based Two Brothers Foods opened the show with a fantastic butchery demonstration of optimising financial yield from cheaper beef cuts and achieving the perfect pork fore rib joint – Both the beef and pork cuts are designed to help chefs save money and maximise profits.

Chris Archambault then performed two fantastic cookery demonstrations from his menu at The Headland Hotel: Leeks vinaigrette, local lobster and crab terrine with Bloody Mary sauce and pork chop, quinoa, red cabbage puree, celeriac & charred onion– He explained incorporating modern techniques such as the use of transglutaminase (protein glue) and ‘random symmetry’ to achieve the required presentation.   With beautiful dishes like this on the menu and the recent award of an AA Rosette, the restaurant at The Headland Hotel is a must-visit dining destination in Cornwall!

Next, students from both Cornwall College and Truro and Penwith College tried their hand at the pork fore rib joint which saw enthusiastic students applying the complex butchery skills they learnt from Gavin’s demo.

They all did fantastically well and really impressed the professional chefs who looked on.

Level 1 student, Tom Roskilly stood out as the star performer on the day winning a one-week stage with Chris Archambault at The Headland Hotel, to include a day with Gavin at Two Brothers Foods butchery.

Chefs’ Forum Founder Catherine Farinha then interviewed Cornish producers including Tarquin’s Gin, Trewithens Dairy and local egg supplier Julie Hewitt of Rose Down Farm.

The grand finale to the day was a stunning Afternoon tea prepared and served by Chris and the team showcasing fabulous ingredients donated by proper Cornish suppliers including the finest macaroons and traditional Cornish scones with Boddingtons jam and Trewithens clotted cream – A true Celebration of Cornish food!

The Chefs’ Forum stages quarterly events to enhance top chefs’ skill sets and strengthen links with local catering colleges to inspire and enthuse the next generation of young chefs.

Chris Archambault stated:
“I was extremely impressed with the students’ performance – They were good-humoured, enthusiastic, got their heads down and turned it on. They weren’t overwhelmed by the big list of tasks issued to them on arrival. “

Tom Roskilly aged 16, a Level 1 Hospitality student at Truro & Penwith College was delighted to be offered a stage with Chris Archambault and his 28-strong brigade of chefs at The Headland.

Catherine Farinha, stated:
“We love seeing young people secure opportunities of the back of Chefs’ Forum events – It is certainly the most rewarding aspect of running this industry organisation. We stage thirty two chef events per year from London to Cornwall, Wales to Kent and have seen many students receive offers of work experience from chefs attending these events.  Tom had his chance to shine at our ‘Made in Kernow’ event yesterday and it definitely paid off”!

Tom commented:
“It has been a thoroughly enjoyable day, very inspirational and I have learned lots of new techniques: I now know lots more about pork butchery and utilisation of local, Cornish ingredients – My family produce Roskilly ice-cream here in Cornwall so it’s great to meet fellow producers.  I am really happy about Chris’ offer of a stage at The Headland and my day with Gavin and really look forward to working with them both”.

The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was ‘ansome, proper Cornish produce, all made in Kernow!

Photography by www.fayditphotography.com

The Chefs’ Forum ‘Welsh Chapter’ Showcase Spanish Gastronomy at Bar 44, Cardiff

Monday 29 February saw over seventy top chefs from across Wales gather at the uber cool Bar 44, Westgate St,  Cardiff, for and inspirational day of Spanish cookery demonstrations, knowledge-sharing and networking.  Budding young chefs aged 14-15 from Cowbridge Comprehensive School worked with edHea Head Chef Manuel Monzon (Bar 44 Cardiff) and Head Chef Thomas Maynard (Bar 44 Penarth) to prepare and serve spectacular Spanish canapés or ‘pintxos’ for a tough audience of culinary experts and industry people.

Spanish cuisine is famed for being varied, intriguing and above all, absolutely delicious and his is why Welsh chefs flocked in their droves to this prolific industry event at the Cardiff venue of Bar 44’s three Spanish Tapas bars in South Wales with premises in Cardiff, Cowbridge and Penarth.  The Chefs’ Forum holds quarterly events to give chefs opportunity to meet their peers in a relaxed environment to share knowledge and expertise.  The Bar 44 Group of Tapas Bars bring the very best food, drink and hospitality from modern Spain to the heart of South Wales

Having launched five years ago in Bristol, popular demand meant that this well-renowned catering industry organisation has now launched across the Severn Bridge – The Welsh Chapter of The Chefs’ Forum is now a year old with more great venues across Wales booked for quarterly events the rest of 2016.

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 pintxo and cava reception where students created and served bite-sized delights from the Bar44:

• Cantabrian smoked anchovy, Ibéricos tomato, Granada avocado
• Butifarra and coca bread sliders, piquillo peppers, alioli
• Panko crumbed calçots, romesco sauce
• Pulpo, confit Pembroke potato, arbequina oil, pimenton
• Sobrasada bombas, roast padron peppers
• Charred mackerel escabeche, blood orange

The canapés went down a storm and were a great prelude to the welcome speech delivered by Operations Manager Natalie Isaac, Chef Manuel Monzon, Chefs’ Forum Founder Catherine Farinha and Food Technology teacher Nathalie Singh.

Next on the agenda was a cookery demonstration by Manuel Monzon, showcasing the rare unique quality of fresh ibérico pork cuts, slow braised as well as served rare in his dish of

‘Seared presa ibérica, beronia crianza braised cheek, charred calçot, Jerusalem artichoke’

Chef Thomas Maynard form the Penarth restaurant then showcased British shellfish with seasonal and Spanish produce cooking:

‘Razor clams, chorizo, mint, fino’

The students then took the floor in a Spanish Tortilla-making competition with Grace Jagger being judged as the winner for her impressive omelette! She won a voucher for hot chocolate and churros at the Cowbridge Bar 44 for her and three friends!

A sherry tasting paired to traditional Spanish nibbles rounded off the day at Bar 44 and the event proved a resounding success.

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

Manuel Monzon, Head Chef at Bar 44 (Westgate St) commented:
“The Students were brilliant today and I really enjoyed hosting The Chefs’ Forum at Bar 44.  This is the second event I have held with The Chefs’ Forum and I feel that it is invaluable for our industry.  Authenticity quality of produce passion and drive from the owners is communicated through everything we do here.

Natalie Isaac, Operations Manager at Bar 44 added:

“The success of Bar 44 Tapas Y Copas as a concept means that we now have three great Tapas Bars in Cardiff, Cowbridge and Penarth. It is crucial that we as employers collectively inspire the next generation so we can employ talented young people to work in our restaurants and do something to combat the shortage of chefs in our industry.  Events like this really to show students how great chef life and careers in hospitality can be.  My personal aim is to change perceptions of hospitality jobs as transient, rather that they are considered as a profession with real career progression opportunities.”

Ingredients for the canapés and demos were donated by Chefs’ Forum sponsors Total Produce, Mevalco, Brindisa and Gonzalez Byass. 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 Cowbridge Comprehensive School.

Speaking about her experience of the day, Nathalie Singh, Design & Technology Teacher at the school said:

“The Chefs’ Forum gives my learners the opportunity to develop their culinary skills and be part of this great gastronomic experience.  It was a great opportunity for our students to work with Manuel the talented Bar 44 chefs and I was very impressed with the way that they networked with employers. We are very much looking forward to working with The Chefs Forum at other events throughout the year.”

Chefs’ Forum Founder, Catherine Farinha concluded:
“We’ve had a fantastic experience here at Bar 44. Manuel, Natalie and their team have been a joy to work with and a real inspiration to the learners from Cowbridge Comprehensive.  I have received a great deal of positive feedback from chefs and learners alike which is extremely rewarding.  Spanish Gastronomy proved a real hit with our members and I look forward to many more Welsh events as The Chefs’ Forum continues to flourish.”

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

Photography by Craig Howarth: www.seaaitch-photography.com

THE CHEFS’ FORUM SHOWCASES INDIAN GASTRONOMY IN KENT

Kentish chefs gathered at the Ramada, Dover on Monday February 22, for a day of Eastern delight as Executive Chef Satish Nalli welcomed his peers to the latest meeting of The Chefs’ Forum.

Students from East Kent College and Hit Training arrived first thing in the morning to work with Satish in the kitchen – Their mission: to create some amazing Indian canapés for the 50 culinary experts who were to arrive at midday.

This was a fantastic opportunity for the learners to experiment with authentic Indian spice and master new cooking techniques using traditional Indian equipment such as the tandoor oven.

The event began with a canapé reception and the chance for the visiting chefs and suppliers to network.

Satish said: ““In the industry we are suffering from a shortfall in authentic Indian chefs and I hope that today has inspired some of these young people to explore Indian cuisine further.

I am extremely impressed by the students. The passion and talent that they showed was brilliant, and with young people like this coming into the industry I am confident that I can source young chefs from these colleges – They have shown a real flare for Indian cuisine.  I would welcome each and every one back for a day in the kitchen with me.”

Following the reception Satish gave an introduction to authentic Indian spices.  He then demonstrated White (white tomato) Chicken Tikka Masala with Coriander Risotto.

India’s national fruit, the mango was then turned into an utterly delicious drink in Satish’s Masterclass of Mango Lassi-making.  The main purpose of mango lassi is to cool one’s tongue after indulging in spice.  However, this lovely dessert masquerading as a drink means it’s quite acceptable to sip one whilst waiting for food to arrive then demolish another immediately afterwards, even as you wave away suggestions of pudding!

Satish said: “In India when the heat is extremely intense, many opt to drink a lassi instead of eating a meal to keep cool and nourished!”

Students then went head to head in a competition to showcase their newly acquired samosa-making skills, with Tom Ralph from East Kent College and Dorinel Cirneci (Hit Training learner at The Great House) being crowned joint winners and each receiving a Hari Ghotra Curry Kit and a day in the kitchen with Satish.

Tom said: “The Chefs’ Forum events are a really good for us as students.  We are only too happy to put ourselves forward to take part as we know we will secure work experience and trail shifts with employers on the back of them.  Today’s event gave us the chance to learn about Indian food from an authentic Indian chef.  We were truly amazed to see his photos of ice, butter and fruit sculptures – I would love to learn how to do this!”

The art of carving fruit and vegetables originated during the period Sukhothay (now North of central Thailand) in the 14^th century.  The women of the royal house developed and perfected this art in honour of their monarchs.  This art was passed from generation to generation and has now spread across the globe via India to Kent!

Satish took the floor once more to demonstrate the intricate art of fruit carving – Guests were amazed at his talent.

Satish said: “In India, every table has a centre piece.  I really enjoy carving fruit as it makes any buffet table look special.  Here at the Ramada, I often create ice sculptures for weddings – They add a bit if star dust to an already special day.”

Gusts were then invited to try their hand at fruit carving.

Level 3 mature student, Lorraine Smith from East Kent College displayed exceptional talent in carving a rose from a watermelon. Satish was so impressed with Lorraine’s efforts, that he invited her back for an ice-sculpting master class.  In addition, Chefs’ Forum Sponsor East Kent Audi awarded Lorraine an Audi Driving experience to reward her excellent performance!

Founder of The Chefs’ Forum Catherine Farinha said: “This has been a ground-breaking and compelling day.  Its talented chefs like Satish who keep our events current and fresh.  The chefs have learnt so much today and we hope they will now be inspired to use elements of fine Indian cuisine in their menus.

“It is so important to us to have the support of chefs of his calibre, and of course, all the wonderful

Sponsors, who provide the ingredients and equipment for the demonstrations.

“It is great to see so many familiar faces and even chefs traveling here from London and it makes me believe that we must be doing something right.

“We want to be able to keep giving the young talent the opportunity to go into diverse kitchens and work

Front of house so that we can secure the successful future of the hospitality industry and enable chefs like Satish to train home-grown talent in his kitchens.”

Photography by Manu Palomeque – www.manupalomeque.com

The Chefs Were Going “Quackers” at the Latest Meeting of The Chefs’ Forum

Guests gathered in the impressive surroundings of Ston Easton Park on Monday February 15, for an afternoon of fun and food-fuelled capers.

The event began with a canapé and fizz reception and the chance for the visiting chefs and suppliers to network. All the food created by Ston Easton’s new Head Chef Martin Baker, with the help of students from Bath College and Gloucestershire College.

Martin said: “The students were all fantastic. The passion and talent that they showed was brilliant, and with young people like this coming into the industry I am confident that the industry is not in the danger that people say that it is.”

Following the reception Martin demonstrated one of the dishes from his menu – a starter of quail with textures of beetroot.

Students then went head to head in a competition to recreate the dish, with George Ormond and Ashley Anderson from Bath College being crowned the winners and each being awarded a MAC pro filleting knife, kindly donated by CCS.

George said: “The Chefs’ Forum events are a really good for us as students.

“They give us the opportunity to meet people who can help us in the future, and the experience of working with great chefs like Martin in their kitchens.”

Guests were then given a tour of the impeccably-kept walled gardens by gardener Dale Toten.

The gardens produce a range of produce which is used by the hotel, including apricots, quinces and root vegetables and alliums, as well as some more unusual crops like giant marrows and even loofahs!

The picturesque river then became the focus of the fun with a duck race. The ducks made slow progress at first, but gradually gathered speed with Neil Cooper from The Foxham Inn eventually being crowned the winner and being given a bottle of Wiltshire Liqueur Damson Vodka.

The event finished with a Ston Easton afternoon tea. The sweet treats were accompanied by teas from Comins Tea House with Comins’ tea expert Haydn West selecting an Oolong and an Indian black tea to accompany the sweet treats.  Dorset-based Comins Tea will open its second tea shop in Bath’s famous Monmouth Street next month.

For coffee-lovers there was also coffee provided by Easy Jose – The Pudding Club blend was described as ‘exquisite’ by Ston Easton’s General Manager, Mark Lammiman.

Founder of The Chefs’ Forum Catherine Farinha said: “This has been a brilliant event and its chefs like Martin who have supported us since the very early days that have made it possible.

“It is so important to us to have the support of chefs of his calibre, and of course, all the wonderful sponsors who provide the ingredients and the equipment for the demonstrations.

“It is great to see so many faces time after time and it makes me believe that we must be doing something right.

“We want to be able to keep giving the young talent the opportunity to go into kitchens and work Front of house so that we can secure the successful future of the hospitality industry.”

Photography by Andrew Plant: www.andrewplantphotography.com

Cancer Pagurus and Columba Palumbus, Food fit for… Devon chefs!

They 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, February 8, at South Devon College in Paignton, and it gave 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 Bradley’s Juice reception before sitting down to a meal prepared by Stuart Downie of The Cricket Inn, and Tim Maddams, former River Cottage chef and owner of Green Sauce creative food company with the help of the students.

The meal began with Stuart’s dish of Baked Favis of Salcombe Brown Crab (or Cancer Pagurus) with Tomatoes, Basil, Parmesan and a Herb Crust, which was followed by Tim’s Wild Garlic, Pearled Spelt, Walter Rose Pigeon and Jerusalem Artichokes. The feast finished with Coffee by Voyager Coffee and Petit Fours prepared by the students.

David Galpin, Section Head 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 professional professionals here at 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!”

Stuart 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.”

Tim concluded: “It was a pleasure to be able to share some of my skills and knowledge with these young people.  Having published a River Cottage handbook on Game last July, it was great to teach them all about the versatility of the common wood pigeon or ‘Columba palambus’ – A tasty pest! 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.

“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 Favis Ltd, Walter Rose & Son and Total Produce PLC who provided the ingredients for the fabulous dishes.

“Without our sponsors none of this would be possible.”

Photography by Richard Austin: www.richardaustinimages.com

The Most Stylish Chefs’ Forum Event Yet – Cocktails & Canapés at Harvey Nichols in Bristol

The most stylish Chefs’ Forum event yet took place on Monday (February 1).

Top chefs, hospitality students and suppliers gathered at Harvey Nichols in Bristol for an elegant evening of cocktails and canapés.

Assisted by students from Weston College and City of Bristol College, Harvey Nichols’ head chef Louise McCrimmon prepared some delicious canapés for guests to enjoy.

Louise said: “This was the first time I have worked with The Chefs’ Forum and it was a real pleasure to have these young people in the kitchen – The team and I loved working with them. They did a fantastic job and were all a real credit to their colleges. I am excited to see what they go on to do in the future.

“It is so lovely to see so many people here and to have this room full of people from the industry – It was great to catch up with friends old and new.”

After everyone had enjoyed the drinks and canapes, and had had a chance to network Louise demonstrated a dish of salmon, white cabbage and blood orange from the award-winning restaurant menu, using a CookTek induction hob from MCS.

Students then went head to head in a competition to prepare a chicken for sauté. The winners were Ashley Pincombe and Jack Griffiths from Weston College who won a trip to the award-winning Walter Rose Butchers in Devizes and a day in the kitchen with Louise and the team at Harvey Nichols – This will look fantastic on their CVs as work experience.

Assistant restaurant and bar manager James Penson then gave an extremely entertaining cocktail masterclass with matching canapes. James demonstrated how to make a traditional latino Pisco Sour, which was paired with a sublime ceviche, and a Somerset Star – a regional take on a ‘Star’ using Somerset brandy which was accompanied by a Somerset rarebit.

Students then showed what they had learned from James with a cocktail making competition, with each challenged to make a Pisco Sour.

The winner was City of Bristol College Student Bradley Ponting who won the chance to attend a cocktail masterclass with James at Harvey Nichols…after his 18^th birthday this May.

The event culminated with a juice tasting with Miles Bradley from Bradley’s Juices.

Miles explained how Bradley’s Juices are made from single variety apples, making them different from most juices on the market, and guests had the opportunity to taste three different varieties.

Adrian Kirikmaa, Restaurant and Chef Manager at City of Bristol College, commented: “There is a major skills shortage in Bristol for restaurant and kitchen work. We want to inspire and nurture our next generation of top chefs and these events offer an excellent opportunity to showcase our students work and allow learners to work with top chefs, restaurateurs and potential employers.”

Founder of The Chefs’ Forum, Catherine Farinha, said: “This has been a fantastic evening and it is great to have learners from two local colleges coming together, speaking and learning from one another.

“Thank you to all the sponsors who supported the event, especially those who have supported The Chefs’ Forum since the beginning.”

Photography by Andrew Plant: www.andrewplantphotography.com

London Chefs Gather at Piquet with Chef Allan Pickett to Inspire Young Talent

Chef Allan Pickett hosted top chefs and suppliers at his Fitzrovia restaurant, Piquet, on Monday for the first Chefs’ Forum event of 2016.

The day of networking, cooking demonstrations and delicious food began with a drinks and canapé reception, with the food prepared Allan with the help of learners from HIT Training. Allan cooked some stunning dishes from his menu at Piquet with the help of the HIT Learners– showcasing Cooktek Induction and fresh pasta making techniques.  He also demonstrated the versatility of his Charvet One range.

Guests also had the chance be part of a focus group to taste some delicious Delizzimo strawberries, a variety that has been developed thanks to a partnership between Koppert Cress and Holland Strawberry House.

The final event of the day was a ravioli making competition for the students.

The winning HIT Learner was Lewis Mullings of The Green Man chosen by Allan Pickett’s Sous Chef, Rory Lumsden. He said ”All the learners have made a very impressive effort but Lewis is the clear winner with ravioli that I would serve to guests here at Piquet – I look forward to inviting him back to spend a day with us here in the kitchen as his prize.  It is great to see such young talent.”

Allan Pickett added: “It was a privilege to host the first Chef’s Forum event of 2016. The Chefs’ Forum does crucial work in helping young chefs to connect with professionals. The young people working with me in the kitchen today all worked exceptionally hard and demonstrated promise and enthusiasm and proved why the future of this industry is so exciting.”

Founder of The Chefs’ Forum, Catherine Farinha said: “The Chefs’ Forum was born out of a desire to make a positive change in the hospitality industry. It is a real honour to be working with Allan again as he is one of our founding committee members who launched both London and Kent chapters of The Chefs’ Forum with us.  Collectively, we 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! I think that this evening really has proved what incredible talent we have in the industry today, and the talent that we can look forward to seeing in the kitchens in the future.

“I would like to thank everyone who supported today’s event, and especially our sponsors without whom none of the events would be possible.”

Photography by Majella O’Connell: www.pavlovaandcream.com

The Chefs’ Forum Showcased Cracking Devon Crab at Favis of Salcombe

Chefs were feeling rather crabby at the latest meeting of The Chefs’ Forum.

The event, which brought together some of Devon’s top chefs as well as suppliers and students, was held at Favis of Salcombe on Monday November 23.

Favis of Salcombe is a three generation family run business, priding itself on selling the freshest and finest quality hand-picked and whole crab and lobster.

Granddaughter of founder, Laura Favis welcomed the chefs to the Favis factory. Laura said:

“It’s great to see so many top Devon chefs here today and I am delighted that we are able to showcase our products to local chefs with the aim of encouraging more of you to put Favis crab and lobster on your menus!  We supply great chefs such as TV Chef Mitch Tonks, James Chase (House of Crab) and Jane Baxter (Baxters Moveable Feasts) and we hope that your visit today will demonstrate just how fresh and delicious our products are here at Favis”.

The afternoon of fishy fun kicked off with a canapé and drinks reception with food prepared by Tom Bunn from Favis of Salcombe and Joseph Robinson, the chef behind Pop-ups at Mange Tout in Kingsbridge, with the help of students from HIT Training and South Devon College.

Tom said: “The students worked very hard and produced some great canapés. I hope that this experience has inspired them to work with crabs and lobsters more in the future.”

Joseph said: “It was a pleasure to work with these young people and they all showed a great deal of promise.”

Following the reception Tom gave an introduction to Favis of Salcombe, explaining the journey of the products from sea to plate. Joseph then gave a demonstration, whipping up some delicious dishes using ingredients from Favis of Salcombe.

The South Devon College students and HIT Training learners then went head to head in a ‘best dressed crab’ competition. The winner was level 2 student Abiie Hookins from South Devon College who was rewarded with a copy of Andrew Pern’s multi-award winning book, Loose Birds and Game, kindly donated by Face Publications – Get 20% off your copy here.

It was then time to sample some more Favis of Salcombe dishes, this time wrapped in fabulous flat bread cooked in the in Forno Finnini wood fire oven.

The event culminated with a tour of the Favis of Salcombe picking factory led by Tom Bunn.

Founder of The Chefs’ Forum Catherine Farinha said: “It was great to see so many people turn out for the last Chefs’ Forum event of 2015. It was fascinating to get a behind the scenes look at what goes on at Favis of Salcombe, and I hope that the chefs are now feeling inspired to make even more use of these fantastic ingredients.

“I would like to thank all of our sponsors for their generosity. Without them it would not be possible to hold such brilliant events.”

The Chefs’ Forum is looking forward to four more spectacular Devon chef events in 2016 at venues including River Cottage, Abode in Exeter and South Devon College!

Photography by Andrew Plant: www.andrewplantphotography.com