Gastronomy, Game and Golf at Eastwell Manor
Top chefs from across Kent came together to enjoy an afternoon of gastronomy, game and golf at the latest meeting of The Chefs’ Forum on Monday (November 16).
Held at Eastwell Manor, near Ashford, the event gave the county’s culinary talent the chance to network and meet leading suppliers whilst giving learners from HIT Training the opportunity to work in a professional kitchen.
The afternoon began with a welcome speech by owner of Eastwell Manor Mr Turrloo Parrett and Catherine Farinha, founder of The Chefs’ Forum.
A drinks reception with canapés then followed, prepared by Byron Hayter from Eastwell Manor with the help of the learners – Ingredients were donated by Chefs’ Forum sponsors Turners Fine Foods and Koppert Cress.
Byron said: “It was a pleasure to have these young people working in my kitchen, all of whom showed great potential. The food that they produced was excellent and I am proud to say that it came from my kitchen.”
After the reception and networking event Byron then joined forces with his Sous Chef Richard Scutt to give a cookery demonstration showcasing dishes from his menu.
This was followed by a presentation on game butchery showing how to prepare and dress different game birds in the feather.
The event ended by giving guests the chance to show off their golfing talents on the hotel’s golf course with a prize awarded to the chef with highest number of stableford points over 9 holes. The winning chef was Joshua Hackett, Head Chef at Dunkerley’s Restaurant in Dover, who won lunch and golf for four people at Eastwell Manor and an Audi of his choice for the weekend, courtesy of Chefs’ Forum sponsor East Kent Audi.
Catherine Farinha said: “It is great to hear so much positive feedback on the work of the Hit Training Learners here today. The Chefs’ Forum is all about giving opportunities to the next generation of chefs and I think everyone would agree that today was a great opportunity for them.
“I would like to thank everyone for coming today, and especially our sponsors without whom these events would not be possible.”
Photography by Majella O’Connell: www.pavlovaandcream.com
Guns, Butchery and Sous-vide at Seasons Cookery School at Lainston House
Top chefs from across Hampshire were gunning for success at the latest meeting of The Chefs’ Forum.
The event, held on Monday November 9, at Lainston House near Winchester saw some of the county’s greatest culinary talents coming together with high-end suppliers and hospitality and catering students from The Exclusive Chefs’ Academy, HIT Training and Highbury College (Portsmouth) for an afternoon of networking, demonstrations, delicious food and even some clay pigeon shooting.
The event kicked off with a canapé and Nyetimber reception – the food prepared by Olly Rouse, Head Chef at Lainston House, with the help of the students.
Olly said: “All the students performed fantastically well and should be very proud of what they produced. It was great to have young people from so many different institutions joining our students at the Exclusive Chefs’ Academy to share what they have learnt.”
Olly then created a fantastic pigeon dish with a masterclass in using a sous-vide water bath from Clifton Food Range.
This was followed by Venison butchery by Jack Cook from top meat supplier Walter Rose before guests had the chance to tuck into Olly’s venison dish that was cooked at the same time.
Everyone then had a shot at winning a prize with a clay pigeon shooting session in the stunning grounds of Lainston House, organised by Taste of Game in conjunction with BASC.
Prizes were awarded for the best and worst shot with Chef Consultant Andrej Prokes winning a copy of Venison: The Game Larder by Jose Souto.
Founder of The Chefs’ Forum Catherine Farinha said: “The Chefs’ Forum is all about making connections and sharing knowledge and this event really highlighted this. Not only did chefs have the chance to meet some fantastic suppliers, and students have the chance to work with a wonderful chef, but perhaps most importantly, students from many different learning centres had the chance to come together and share their knowledge with each other and network with employers.
These young people are the future of this industry and if today’s event is an indication of what is to come then I think we can all be confident that the industry has a very bright future.
“I would like to thank everyone for coming today and especially our sponsors without whom these events would not be possible.”
Photography by Andrew Plant: www.andrewplantphotography.com
CLAY PIGEONS, WIGEONS AND GROUSE!
Everyone was “game” for a good time at the latest meeting of The Chefs’ Forum at Calcot Manor in Tetbury.
The game-themed event kicked off with a Easy Jose coffee and canapé reception, during which guests had the chance to network and meet top suppliers. The delicious bites were prepared by Calcot Manor Head Chef Michael Benjamin, with the help of students from HIT Training and Gloucestershire College.
Michael said: “It was a real pleasure to be in the kitchen alongside these students today. They worked very hard and should be very proud of what they have achieved. They show great promise and I am sure they will all have bright futures. I am confident that the industry has a bright future in the hands of these stars of the future.”
Following the reception there was a grouse cook-off, with Barry Atkins, a chef from Calcot Manor, going head-to-head with Francesco Volgo, Head Chef at Calcot’s sister hotel, Barnsley House.
Francesco was voted the winner by fellow chefs and won a copy of The Game Larder by Jose Souto.
The guests were treated to more delicious canapés accompanied by Nyetimber English Sparkling Wine and a west country cocktail of ‘Damson in Distress’ – A Damson gin and ginger beer combo created by Wiltshire Liqueurs and Bradleys Juices.
Michael then joined forces with Annette Cole from ‘A Taste of Game’ to give a talk on how to shoot, prepare and cook various species of game, before chefs and students took part in a game identification quiz.
A tour of Calcot’s top of the range kitchens showcased fantastic Adande refrigerated draw units and impressive Charvet Ranges to the visiting chefs.
There was also a fantastic clay pigeon shooting competition held at the event with prizes awarded for the best and most improved: Piero Stobbia of Bath University won best shot and a copy of Too Many Chiefs Only One Indian by Sat Bains. Ben Townley from Wild Garlic Restaurant & Rooms won a copy of Graham Garrett’s ‘Sex & Drugs & Sausage Rolls’ for most improved – Both prizes were kindly donated by Face Publications. The Chefs’ Forum members can get £5 off Graham Garrett’s book until the end of November – quote ‘CHEFSFORUM’ at the check-out.
Founder of The Chefs’ Forum, Catherine Farinha, said: “At the heart of The Chefs’ Forum is the desire to celebrate wonderful local and seasonal produce as well as the talents of local chefs and students, and this event has allowed us to do just that.
“It has been great to see the wide variety of game available, and the many different ways of preparing it, and I hope that people have been inspired by what they have seen today.
“I would like to thank everyone who took part, as well as all of our sponsors.”
Photography by Damien Lovegrove: www.lovegrovephotography.com
A Chef Jolly at Crocker’s Folly
There was plenty of food for thought at the latest meeting of The Chefs’ Forum, with an afternoon filled with demonstrations and master classes (Monday 26 Oct).
Top chefs, along with suppliers and students all came together at the beautifully restored gin palace that is Crocker’s Folly in St John’s Wood, London, for a packed afternoon of culinary activities.
The event began with a canapé and cocktail reception where guests enjoyed delicious morsels prepared by Chef Consultant Damian Wawrzyniak and Pierre Simonin from Crocker’s Folly with the help of students from Westminster Kingsway College and Hit Training.
The canapés showcased ingredients from Chefs’ Forum approved suppliers including Brindisa’s delicious Iberico ham, Favis of Salcombe crab, Olive Oil from Olivence and Flying Fish Seafood supplying sublime oysters.
These were accompanied by fabulous Nyetimber English Sparkling Wine and ‘Tangelo’ gin twists introducing the new hybrid grapefruit crossed with a tangerine fruit to culinary experts, courtesy of First Choice Produce.
The Crocker’s Folly chefs were full of praise for the students. Damian said: “It was a real pleasure to work with the students today. They showed great dedication and creativity and it is a privilege to see the up and coming stars of the profession.”
Damian then gave the first demonstration on Cooktek Induction, creating his cannon of lamb dish showcasing Walter Rose lamb and First Choice Produce berries.
This was then followed by a butchery masterclass from Walter Rose, showing how to clean a cannon of lamb from the saddle and prepare the saddle for rendering.
The students then had the chance to show off their skills with a butchery competition using Global Knives which was won by Level 2 student, Candy Florian-Sharpe (17) who was awarded a day in the cutting plant with the Walter Rose Butchers and a day in the kitchen with Damian Wawrzyniak for her impressive efforts.
It was then Pierre’s turn to give a demonstration, this time with fish as the key ingredient and he showed how to prepare a delicious skate wing which had been provided by Flying Fish.
Former rock star turned Michelin-starred chef Graham Garrett then took centre stage talking about his new book Sex and Drugs and Sausage Rolls and why every chef should write a book.
“It’s really important to be involved with the publisher every step of the way so when you have that proud moment and receive the first copy of your finished book, it genuinely represents you and your journey as a chef. You really must own the editing process.”
Graham then sold signed copies of his book to the chefs who attended and spent a great deal of time talking to the Westminster Kingsway students who seemed honoured to meet him.
The event then culminated with the final demo of the day, a Sosa demonstration with Turners Fine Foods incorporating Desserts by Ahmad Atie, also from Crocker’s Folly.
Founder of The Chefs’ Forum Catherine Farinha said:
“Today has been one of our busiest London events, The Chefs’ Forum is going from strength to strength and we have some great London venues planned for 2016. The Westminster Kingsway and Hit Training students were fantastic today and produced some great food. It was lovely to see them talking to the chefs and voluntarily putting themselves forward to help out at this event in their half term holiday.”
Photography by Pavolva and Cream
Sharp Skills and Forest Floor at City of Bristol College
It was time for Bristol’s top chefs to go back to college at the latest meeting of The Chefs’ Forum yesterday (October 12).
Hosted at the City of Bristol College’s City Restaurant, the chefs got the chance to network with some of the region’s top suppliers while seeing some of the college’s excellent facilities and showcasing its students to local employers.
The event began as usual with a Nyetimber and canapé reception, with the canapés prepared by Andrew Clatworthy from The Rummer Hotel with the help of students from the City of Bristol College.
Andrew said: “My apprentice, James Mercer is also a student here at City of Bristol College and I thought it would be great to bring him here today so he can show the students what he has learned in the kitchen.
“It is all about inspiring young people with food, not fear. The bully mentality is gone now.
“There’s no point in shouting at someone for not knowing how to do something. You have to show them.
“The generation before us ruined a generation of chefs with all the shouting and bullying so it’s up to us to pick up the pieces and inspire people.
“This is a hard industry – you never get to see your friends and family, and you never have any money – but it’s also an amazing industry.”
Joanne Van from City of Bristol College added: “There is a shortage of talented young chefs in the city at the moment, and our challenge is to look at how we can recruit and train these young chefs for the future.”
After the reception Andrew demonstrated his signature dish, Forest Floor, an innovative version of mushrooms on toast which was inspired by a walk in the forest.
He said: “This dish changes to reflect not just the seasons, but the weather, so it is different every day.
“We go out and pick the herbs fresh every morning. In the winter it is garnished with truffle powder which represents the frost, and in spring we add some flowers.
“It’s my artistic interpretation of mushrooms on toast.”
Following the demonstration former Roux scholar, Paul O’Neill from Berwick Lodge gave a demonstration of knife skills using Global knives, and then challenged students to take part in a knife skills challenge. The young chefs were tasked with preparing a carrot in julienne and paysanne style, and then debone a chicken.
The final winner, chosen by Paul, was Level 2 student, Daria Sikorska, who was rewarded with a fantastic set of Global 30th Anniversary knives and James Mercer, the runner-up who received Clifton Food Range sous vide tweezers and spoon. Both prizes were kindly donated by Global Knives and Clifton Food Range who sponsor The Chefs’ Forum.
The event culminated in a hilarious Saturday Kitchen style omelette challenge on CookTek induction hobs where chefs showed their cracking skills to win some fabulous prizes.
Chef Ash Haskins of Winford Manor reined victorious over three peers to win a Cooper Atkins temperature probe from MCS Technical Products.
Founder of The Chefs’ Forum Catherine Farinha said: “It was great to see so many people at the event. Every year we hold at least one college event in each of our eight areas to remind everyone what The Chefs’ Forum is all about.
“We want to inspire young chefs and give them the opportunity to meet and work alongside some very talented chefs, so it was great to hear Andrew talk about the nurturing culture that is starting to become more common in kitchens.”
The Chefs’ Forum Helps Launch New Rick Stein Academy in Cornwall
The Chefs’ Forum has helped to launch a prestigious new catering academy in Cornwall.
The Rick Stein Group has joined forced with Truro and Penwith College to create The Rick Stein Academy. The launch of the Academy comes after seven years of successful partnership between The Rick Stein Group and Truro and Penwith College, during which more than. 60 apprentices have benefited from the experience of working with the group. The new Academy will build on this work to inspire, train and develop hospitality professionals in Cornwall.
The Chefs’ Forum was approached by the College to assist with the launch because of its expertise and extensive network of connections. The Chefs’ Forum will be spreading the news about this new gastronomic co-alliance to not only some 200 local hospitality employers, but to all its members across the country.
It is not the first time The Chefs’ Forum has been involved in such an initiative.
In 2012 the prolific industry organisation helped with the launch of Academy Nathan Outlaw – a partnership between the acclaimed chef and Cornwall College.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“It was a real honour to be asked to collaborate with the College on the launch of the Rick Stein Academy. To be linked to such a famous chef and restaurant group will carry real weight for graduate learners going into the industry. Students at Truro & Penwith College always demonstrate great aptitude in showcasing their skills at our quarterly chef networking events in Cornwall; this partnership will build on their excellent skill sets, making them even more work-ready.
“The launch of this Academy, alongside the existing Academy Nathan Outlaw, really cements Cornwall’s reputation as a foodie stronghold.”
The Rick Stein Academy will work with young people through school activities, careers events and work experience to inspire and encourage them to develop a career in hospitality. The Academy will also train full time students at Truro and Penwith College as well as apprentices with The Rick Stein Group, developing their knowledge and skills with supplier visits, masterclasses and placements. The partnership will also support individuals to explore employment and further training and progression opportunities with The Rick Stein Group and the college.
Rick Stein explains: “There is no substitute for learning whist working as you quickly develop the skills you need to progress in this fast paced industry. We’re proud to support this Academy and work with those who are passionate about great food and making people smile.”
Launched at Truro College’s Spires restaurant on Monday September 28, the day featured a cookery masterclass by Jack Stein, as well as demonstrations and talks from other Stein chefs including Rick’s son, Jack Stein, Nick Evans, Head Chef at St Petroc’s Bistro and Stuart Pate, Head Pastry Chef. The event also included a fish filleting competition led by local fish supplier Sandy Muir of Flying Fish where Level 2 student Anirut Khwanyuen (Noom) won a fantastic set of three Global 30th Anniversary knives as first prize for perfectly filleting a Megrim Sole. Both the knives and the fish were kindly donated by the market-leading Chefs’ Forum sponsors. Noom has worked extensively in Thai restaurants but now wants to focus on British Cuisine.
There were also networking opportunities and the chance to try stunning canapés cooked by students of The Rick Stein Academy.
Tamsyn Harris, Head of Truro and Penwith College Business, said: “The partnership with The Rick Stein Group means as a college we are providing the best possible training and opportunities for the future talent within the hospitality sector, guided and influenced by their expertise. The partnership has benefitted the training of many people of the last 7 years and The Rick Stein Academy will further this opportunity and the development of skills here in Cornwall”.
Since opening The Seafood Restaurant in Padstow back in 1975, Rick and Jill Stein have grown the business to include ten restaurants, boutique bedrooms, foodie shops and a cookery school – all supported by over 450 passionate people. Investing in The Rick Stein Academy will allow the team to nurture high calibre hospitality professionals to support the continued growth of the business.
Photography by Andrew Plant: www.andrewplantphotography.com
Axe Throwing, Archery and Dong Ding at Lucknam Park
Chefs from Bath and the Cotswolds showed off their physical skills, as well as their cooking skills at the latest meeting of The Chefs’ Forum yesterday (September 21).
Guests at the event, which was held at the beautiful Lucknam Park Hotel near Colerne, had the chance to try their hand at axe throwing and archery, alongside the rather more genteel activity of tea tasting, and a tour of the hotel’s kitchen garden.
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The event began with a Nyetimber and canapé reception, with the canapés prepared by Hywel Jones, Executive Chef at Lucknam Park, with the help of students from Bath College, Gloucestershire College and HIT Training. During the reception chefs also had the chance to network with top suppliers and sponsors.
Hywel said: “Thanks to the students for all their help, and thanks also to the sponsors and all those who supplied the ingredients.”
Bridget Halford, Head of Department for Hospitality, Hair, Beauty and Floristry at Bath College, spoke about how The Chefs’ Forum events benefit the students.
She said: “I just think that The Chefs’ Forum events are great for our young people.
“It is great for them to get out and get as much experience as possible. We currently have two ex-students working at Lucknam Park.”
“I have an excellent relationship with Hywel, but I will have a relationship with any Head Chef because I am passionate about getting our young people out into industry and into the right jobs and making sure they are happy and they will stay.”
Following the reception guests were treated to a cooking demonstration by Hywel in Lucknam Park’s Cookery School. Hywel demonstrated two dishes from the menu at the hotel’s The Park restaurant which has just retained its Michelin star for the 11th year.
Using locally sourced ingredients he quickly cooked up a dish of Cornish turbot with iceberg lettuce, Cornish crab, artichokes, macaroni and a butter sauce, followed by King scallops with carrot three ways and a spiced pork croquette.
There was then a chance to visit the kitchen garden to see where many of the ingredients used in the kitchens are grown.
Ben Taylor, who heads up the cookery school, said: “You cannot fail to cook seasonally when you are given products straight out of the garden.
“It is amazing what the gardeners have managed to do with the space.”
It was then time to enjoy a Wiltshire cream tea, and a tea tasting led by Rob Comins from Comins Tea House in Dorset, who explained the differences between the white, green and black teas. Chefs enjoyed tasting Oolong and Dong Ding tea and seemed captivated by Rob’s fascinating narrative.
The event finished with the chance to try archery and axe throwing led by the experts at Team Pursuits, in the stunning grounds of Lucknam Park.
Founder of The Chefs’ Forum Catherine Farinha said: “Thank you to all our sponsors who came along, including Nyetimber, Clifton Food Range, Global Knives, Adande, Unox, DC Products, MCS, Wiltshire Liqueurs, CCS, Walter Rose, Koppert Cress and Comins Tea. And a special thanks to our newest sponsor Easy Jose coffee. The support of these top quality suppliers enables our events to happen, inspiring young people and creating a valuable networking platform for top chefs from which to socialise, share knowledge and best practice”.
Photography by Craig Howarth: www.seaaitch-photography.com
The Chefs’ Forum hosts The Great Dorset Smoke Off!
It wasn’t so much smoke and mirrors as smoke and sparkles at the latest meeting of The Chefs’ Forum in Dorset.
Bournemouth and Poole College hosted the event, which kicked off with a Nyetimber English sparkling wine reception, accompanied by canapés prepared by students from the college under the guidance of Mark Hartstone from La Fosse restaurant.
Mark said “The students were a real credit to the college. They all worked very hard and created some great canapés. Bournemouth and Poole College has a reputation as one of the best colleges in the country for catering and hospitality and judging by the high calibre of these students it is easy to see why. They are a real credit to the college and I am sure that they will go on to be culinary stars of the future.”
The College is renowned for The Specialised Chef Scholarship, which is a prestigious 3 year Advanced Apprenticeship which offers the opportunity to train in all aspects of professional cookery to the highest level. The Scholarship is arranged by the Royal Academy of Culinary Arts and is managed by The Bournemouth & Poole College.
The College also offers full time courses including VRQ in Professional Cookery and BTEC Level 3 in Hospitality and Events. The College also offers apprenticeships for Chefs, Food & Beverage Service and Front of House Reception.
Following the Nyetimber and canapé reception in the Escoffier Restaurant, guests were treated to a demonstration of different smoking techniques with Mark showcasing his ‘tin method’, taking on the market-leading Monolith Kamado Grill, and proving that great smoky flavours can also be achieved using the most basic of equipment and on a very small budget.
Mark demonstrated low-budget methods of smoking using three layers of tinfoil and a tin method.
Mark said:
“You can use these methods to smoke ingredients but the Monolith Kamado ceramic grill gives you temperature control for superior results. I would love one in my kitchen!”
The students then had the chance to show off their skills with a ‘Ready Stead Cook-style’ Smoked Canapé Competition judged by Mark Hartstone, former Michelin-starred local chef Russell Brown and ex Bournemouth Deputy Head, Charvet’s Colin Leonard.
The students were each given a Monolith Kamado-smoked duck breast, brioche, ginger, fennel, peppers, dried cranberries, cherries and Koppert Cress.
The competition was won by 19-year-old level 3 student, Jack Wood who received a signed copy of Venison: The Game Larder by Westminster Kingsway College Lecturer Jose Souto.
Russell Brown from Creative About Cuisine (formerly owner of Sienna restaurant) then performed a cookery demo with aubergine smoked on the Monolith Kamado with duck breast with tasters for everyone to enjoy.
Christophe Baffos, Head of Hospitality and Tourism has always been a great supporter of The Chefs’ Forum and sees it of paramount importance that we invite local employers to the College so they can engage with its staff and students.
He commented:
“The Chefs’ Forum is always a great opportunity for our students and teaching staff to meet with local chefs. It underpins the knowledge that we impart to our learners by inviting professional chefs into the College to reinforce professional values such as punctuality, personal presentation and work ethics.”
Founder of The Chefs’ Forum Catherine Farinha said: “It is always wonderful to have the opportunity to bring chefs of the future together with the current stars of the industry, and to give everyone the chance to showcase their talents.
“This is the third consecutive year that we have held a Chefs’ Forum event at the College and we are delighted to say that this has been our most well-attended yet, proving the fantastic support local chefs are giving the next generation.”
“Bournemouth and Poole College has a great reputation, and today’s event has proved why. The facilities for learning are world class, and as a result the students have a real opportunity to become stars of the future.”
Top Chefs Celebrate the Kentish Cobnut at Potash Farm
Top chefs and suppliers from across Kent came together at Potash Farm on Monday (August 24) for a Cobnut-themed day of cookery demos organised by The Chefs’ Forum including a tour of the Cobnut orchard led by proprietor Alexander Hunt.
The Kentish Cobnut is a type of hazelnut traditionally grown in Kent. They are harvested in their green state from mid August and with brown shells and husks by mid October. This event set to showcase various Cobnut recipes and the versatility of this wise little fruit.
Chef Tom Biddle of Tudor Park Marriott worked with learners from the HIT Training Academy to create a delicious array of cobnut canapés including Cheesemakers of Canterbury Kelly Goat’s cheese rarebit with cobnut beurre noisette, Chart Farm venison samosa with cobnut satay sauce, Cobnut shortbread with vanilla cheesecake and cobnut sugar and coffee and vanilla panna cotta with cobnut brittle.
Tom was very impressed with the level of skill displayed by the learners, he said:
“The HIT Learners have been brilliant today and have interacted well with Julie Boer, my Head Pastry chef and myself. They have acquired new skills in samosa-wrapping and sugar work. It was fantastic for them to hear first-hand all of the positive feedback on their work from industry experts – The learners are a real credit to HIT Training and the next generation.”
Guests gathered at Potash Farm, St Marys Platt, near Sevenoaks in Kent to find out more about how Cobnuts are produced and how to use them in recipes. Next on the agenda was an expert cookery demonstration by Chef Dan Kennedy of Kent Cookery School. The talented chef captivated the audience as he confidently created a dish of smoked venison with a cobnut puree then a panna cotta with sugared cobnuts – Dan’s demo was peppered with personality and humour and went down a storm with his chef peers.
Dan commented:
“I really enjoy cooking with Kentish Cobnuts as they celebrate fantastic local seasonal produce. I’ve really enjoyed our day at Potash Farm as it has catapulted this humble ingredient into the limelight in front of the county’s leading chefs”.
The Chefs were then treated to a venison butchery demonstration by Westminster Kingsway College Chef Lecturer in Culinary Arts and Game Expert Jose Souto. A Chart Farm haunch of venison was broken down into steaks to show the chefs how to maximise on financial yield from this part of the animal.
Alexander Hunt then took the chefs on a tour of his Cobnut orchard to show them where the Cobnuts are grown. Alexander concluded:
“The chefs really enjoyed the tour and I was completely overwhelmed by the support the chefs have shown for today’s Chefs’ Forum event at my farm. The sophistication of the food cooked in the well-equipped field kitchen today was astounding, completely unaffected by the atrocious weather. Our spirits remained high regardless and the event was a resounding success for all involved.
Chefs’ Forum events are designed to enhance knowledge of chefs and Front of House professionals in industry whilst inspiring the next generation of hospitality professionals. This was a rare opportunity to learn about the provenance of the Kentish Cobnut whilst promoting it as a serious and delicious ingredient.
Devon Chefs Enjoyed a Spiffing Knowledge-sharing Session at The Deer Park Hotel
There was a real sense of Downton Abbey at the latest meeting of the Chefs’ Forum at Deer Park Country House Hotel near Honiton. Classic cars lined the entrance to the beautiful country house hotel that has benefitted from a complete image overhaul under the expert lead of MD Mark Godfrey.
The event began, as usual with a Nyetimber and canapé reception, with the canapés prepared by Head Chef at Deer Park, Andy Storey, with the help of learners from HIT Training. The involvement of students and apprentices is a key element to the Chefs’ Forum events, and Andy was full of praise for the young people.
He said:
“I was really impressed with the way the HIT Training learners 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 and are learning from the best at the Treby Arms.”
After the reception guests took part in a coffee “cupping” or tasting with the Devon-based award-winning coffee specialists Voyager Coffee with Paul Rigby and Andy Stuart explaining the journey from bean to cup and the processes involved in brewing the perfect cup of coffee.
This was followed by Andy demonstrating how to make a fabulous pan-fried red mullet, crab stuffed courgette flower, heritage tomato and green olive dish. All quality ingredients for this and the canapés showcasing the Deer Park menu were supplied by Chefs’ Forum Sponsors Total Produce, Flying Fish and Favis of Salcombe. Colin Leonard of Charvet Premier Ranges and David Jenkins of MCS Technical Products talked chefs through the equipment that Andy was using and the benefits of updating kitchen equipment.
The foodie part of the event then concluded with a demonstration of ice cream making, showcasing Ponthier Purees, available through Harvey & Brockless and the versatility of the Adande. Jan Quilliam of Adande demonstrated how the market-leading refrigerated drawer units kept Andy’s Ponthier soft scoop ice cream at the perfect temperature.
Guests rounded off their day in the beautiful Devonshire countryside with a spot of pistol and clay pigeon shooting which proved a real hit with the chefs as the perfect end to the perfect day.
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 – Activities 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 at Favis of Salcombe’s picking factory in November.”
