Events Archives - Page 2 of 28

Culinary Stars of the Future Shine at The Chefs’ Forum Spring Lunch at Bowood Hotel

Students from Wiltshire College wowed guests at The Chefs’ Forum Cotswolds, Bath & Wiltshire Spring Lunch on Monday, 19 May, held at the stunning Bowood Hotel, Spa & Golf Resort. The hotel’s Kerry Suite hosted the exclusive industry event which brought together top chefs, leading suppliers, and hospitality professionals. All attendees were treated to an afternoon celebrating local talent, seasonal produce, and collaborative culinary excellence.

Rupert Taylor, Executive Chef at Bowood Hotel said

“Wow, what an excellent event! This is the first time we have hosted here at Bowood Hotel, and I am pleased to share our kitchen with so many local students. At Bowood, we are passionate about supporting budding chefs and are proud of our links with Wiltshire College. It was a pleasure to create the main course on today’s menu, and my team thoroughly enjoyed cooking with our guest chefs from across the region. We look forward to many more events bringing everyone together like this. It was a great day with a wonderful turnout!”

Steve Lloyd, Deputy Head of Catering at Wiltshire College added

“It is events like these that give our students the excellent experience of working in functions in a real-life environment. The teaching team and I have thoroughly enjoyed the food cooked by our learners today, and I can’t stress how important it is to have such wonderful support from employers at Chefs’ Forum events. it was so rewarding to see so many local food businesses represented here today.”

Under the expert guidance of some of the region’s most celebrated chefs, 20 students worked both front and back of house to deliver a seamless experience, showcasing professionalism, passion, and promise throughout the event.

Guests were treated to a sensational four-course lunch, with each dish reflecting the creativity and precision of the chefs and students involved and all but dessert celebrated Asparagus season:

Starter by Kuba Winkowski (Box Bush, Bourton-on-the-Water):

Wye Valley Asparagus with Smoked Whipped Feta, Smoked Nuts, and Chilli & Herb Salad

National Chef of the Year and Borniak Brand Ambassador, Kuba said

“I used the Borniak Smoker to smoke feta cheese in my dish today – it’s a great piece of kit and I’m delighted that Rupert and the team have been given one by The Chefs’ Forum today – It would be great to collaborate on some new smoked delights in the coming months – I’m sure he will love the versatility and capabilities of this fantastic piece of kit.”

Fish Course by Ben Chamberlain (The Bull, Burford):

Coal-Scorched Salmon with Smoked Isle of Wight Tomato Dashi and Wye Valley Asparagus

Ben said

“It has been brilliant working with such talented students at Bowood today and to see how much they enjoyed working with the chefs in the kitchen – I too used the Borniak Smoker to smoke my tomato dashi and am looking forward to developing more dishes throughout the summer at WILD.”

Main Course by Rupert Taylor (Bowood Hotel):

Chicken with Wild Garlic, Wye Valley Asparagus, Morels, and Sauce Albufera

Dessert by Ashleigh Farrand (The Kingham Plough & Great British Menu 2025 Contestant):

Toffee Apple Doughnut, Butter Popcorn Ice Cream, Popping Candy Crumb, and Sour Blackberry Pâte de Fruits

Ashleigh’s dessert was the same delight she created in the final stages of Great British Menu 2025, which aired last February.

She said

“This dessert was in honour of Mel Gifford, of the famous Gifford’s Circus, who sadly passed away in 2019 due to cancer. The dessert was designed to evoke memories of the circus with popcorn, toffee apples, doughnuts, apples, and sour sweets. It seemed to go down as well with the students and guests today as it did on the show. Oh, the ice cream was actually a success this time. I lost by one point in cooking for judges but was delighted that Amber Francis won and went on to win Champion of Champions for her dessert course, an amazing achievement.”

The event was elevated even further by the aromatic touch of smoked delights prepared using the Borniak smoker, adding a rich depth of flavour that impressed guests and chefs alike. The smoker’s versatility and precision proved invaluable in enhancing the dishes and showcasing modern smoking techniques.

All in attendance commended the professionalism and enthusiasm displayed by the Wiltshire College students. From flawless front-of-house service to precision and teamwork behind the scenes, the students demonstrated why the future of hospitality is in capable hands. A copy of The Chefs’ Forum’s publication, The Chefs’ Knowledge, was awarded to Keiron Dinglasan and Oscar Conway as front- and back-of-house Stars of the Day, voted by the whole brigade and front of house team – Both a true credit to their college, however all students were exceptionally professional and enthusiastic, also supported at the event by their entire teaching team.

Dole Foodservice, Ritter Fresh, and Ritter Courivaud generously sponsored the lunch’s produce, ensuring the freshest and finest ingredients were used throughout the menu.

Catherine Farinha, Founder of The Chefs’ Forum concluded

“The Chefs’ Forum continues to champion education, collaboration, and innovation in hospitality – and this spring lunch was a glowing example of the industry at its best. Huge thanks to our National Business Manager Alexandra, our Event Executive Brogen, our Head of Design and Production Lee, our Junior Event Executive Danillo and Head of Media Carlos for everything they did behind the scenes and on the day to make this event a resounding success for all who attended.”

Huge thanks to the sponsors: Ritter Courivaud, Ritter Fresh, Pure Ionic Water, Chef Works, Big K, Borniak, MCS Technical Products and Dole Foodservice.

Film & photography credit: Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.

Bristol Shines Once Again as a Top Culinary Destination

Bristol once again proved why it remains one of the UK’s premier food destinations—and the birthplace of The Chefs’ Forum, which first launched in the city back in 2011.

On Monday, 10th March, a full house gathered at the Bristol Marriott Royal Hotel to enjoy a spectacular showcase of the South West’s finest culinary talent at The Chefs’ Forum Bristol Lunch.

Top local chefs, including Michael Hoskin (Steak of the Art), Tom Green (Private Chef), Cepdia Schrouder (Executive Chef, Bristol Marriott Royal), and Kasae Fraser (Our Table Dining & MasterChef: The Professionals 2023), collaborated with students from City of Bristol College to create an unforgettable, sell-out dining experience.

General Manager, James Laverick expressed his pleasure at hosting the event, he said
“It is wonderful to see so many local hospitality businesses from across the city represented at today’s Bristol Chefs’ Lunch. The team have really enjoyed having the guest chefs and hospitality students work with them in the kitchen. The standard of food produced was fantastic and it was great to catch up with industry colleagues at such a positive and well-organised event.”

The Chefs’ Forum Director, Catherine Farinha, reflected on the event:
“We always love coming back to where it all began. Bristol never disappoints, and today’s chefs truly put on a showstopper. The lunch was flawless, and it was amazing to see the students’ excitement. They gain so much from these events, and it’s a privilege to help nurture the next generation of culinary professionals.”

The event also highlighted the impact of The Chefs’ Forum’s work in education:
“Just recently, one of our colleges told us how much our initiatives enhance student grades and employability, and that was clear to see today.”

Cassandra Williams, from City of Bristol College echoed this sentiment, stating:
“Our Level 2 students had the incredible opportunity to work alongside some serious culinary talent today. It gave them real hands-on experience and a taste of professional kitchens. The skills they’ve learned here will stay with them as they move forward in their careers. Outstanding.”

Each chef was asked to elect a ‘Star of the Day’, an outstanding student, who they thought deserved to be given a copy of The Chefs’ Knowledge – 100 recipes all chefs need to know, so here is a rundown of the chefs, the dish they cooked and their individual ‘Stars of the Day’

The Exquisite Bristol Chefs’ Lunch Menu:

Starter – Michael Hoskin (Steak of the Art)
Beef fat choux bun, braised Aussie short rib ragu, mushroom ketchup, pickled silverskin onions, Parmesan & horseradish espuma
Star of the Day: Jade Taylor

Jade also managed to secure a trial shift and job interview at The Bristol Beacon on the day, huge congratulations Jade!

Front of House Star of the Day: Maida Mohamed.

Fish Course – Tom Green (Private Chef)
Sea bass ceviche, tiger’s milk, aji amarillo, blood orange, sweet potato, Ashton Court wild garlic, squid ink coral
Star of the Day: Archie Watson

Main Course – Cepdia Schrouder (Marriott Royal Hotel)
Aussie lamb rump, lamb bonbon, pea purée, carrot, mashed potato, lamb gravy
Star of the Day: Breanna Robert

Dessert – Kasae Fraser (Our Table Dining & MasterChef: The Professionals 2023)
Brown butter financier, roasted hay & ricotta cream, caramel apples, apple & rosemary granita
Star of the Day: Tanisha Skye Edwards

A special thanks to our sponsors
MCS Technical Products, Aussie Beef & Lamb, Hotel, Restaurant & Catering Show and Dole Foodservice.

Photography & film by Carlos Farinha

A Rather Palatial London Lunch at The Royal Garden Hotel

Royal Garden Hotel joined forces with students from West London College for a unique event celebrating the London hospitality scene and offering the next generation a taste of working large banquets in a five-star luxury hotel.

Over 20 students from West London College participated in the event, producing a four-course lunch served to 100 guests. They cooked alongside Royal Garden Hotel’s Executive Head Chef, John Serhal, Head Chef, Connor Godfrey, TV regular Dipna Anand, Norma’s Santo Pate and Group Pastry Chef for Baxter Story, Rebecca Marshman.

The event, hosted by The Chefs’ Forum, which connects top UK culinary talent with colleges to inspire young chefs, celebrated the second print run of The Chefs’ Knowledge —a book designed to help budding chefs learn essential skills and recipes at the start of their careers.

Each chef was asked to choose a ‘Star of the Day’ and each ‘Star’ received either a copy of The Chefs’ Knowledge or a signed copy of Dipna’s new book Dipliciously Brilliant.

Dipna said
“It was so lovely to work with the students today, and Gwen was a real standout for me. She helped me create my dish effortlessly and executed every element with care and perfection. I am looking forward to welcoming he to my new Indian Gastro pub, Brilliant Gastro by Dipna that is set to open at the beginning of April.”

Some students worked as part of the front-of-house team, while others cooked the following exquisite menu:

Starter – Dipna Anand – Chef Patron (Brilliant Restaurant)
Aloo tikki chaat blast

Fish Course – Santo Pate – Head Chef (Norma)
Skrei cod, panzanella salad, spicy yellow tomato coulis

Main Course – John Serhal, Executive Chef & Connor Godfrey, Executive Sous Chef (Royal Garden Hotel)
Braised Aussie rib of beef with wild mushrooms, salsify, artichoke, onion, jus

Dessert – Rebecca Marshman, Group Pastry Chef (BaxterStorey)
Rhubarb and custard

Coffee and Petit Fours – Rebecca Marshman, Group Pastry Chef (BaxterStorey)
Caramelised sea salt fudge and cherry and peanut butter chocolate pops

Ingredients were sponsored by Aussie Beef & Lamb, First Choice Produce, and Direct Seafoods London. Wines were sponsored by Brown Brothers.
Santo Pate, Head Chef at Norma Restaurant, cooked a beautiful fish course, showcasing Skrei Cod, which is now in season, supplied by Direct Seafoods London. Business Unit Director, Sinead Murphy-Todd explained “I always look forward to Skrei cod coming into season from January to April each year and its great to be showcasing it here today. Skrei, pronounced ‘Sk-rey’, means ‘to migrate’, and at the beginning of each year, millions of large, mature cod make the journey back to where they were born. Chefs love Skrei cod as the meat is lean and has a delicate, fresh, clean taste.”

John Serhal shared, “We were thrilled to support and mentor these young chefs, and we were impressed by their skills and enthusiasm. We look forward to following their careers and perhaps one day welcoming them to the Royal Garden Hotel.”

John and Connor joined forces to cook an Aussie beef rib main, which Emma Boughen from Meat & Livestock Australia presented to the room, she said “It is always so amazing to see all of the wonderful dishes the chefs create with Australian beef and today’s main was no exception. I really am so grateful to John and Connor for creating this wonderful seasonal dish and mentoring the students today – It is all so impressive and the quality of food being produced their mentorship of the students is truly outstanding.”

Shelly McLean , Event Manager at Royal Garden Hotel, added, “Events like these are invaluable in providing young people with a real insight into the hospitality sector. It’s a fantastic way to help them build confidence in the kitchen and front of house.”

Catherine Farinha, Director of The Chefs’ Forum, said, “This event has been one of the best we’ve organised, kicking off an incredible year of regional Chefs’ Lunches. The quality of food and the opportunities for the local students to work with top chefs were exceptional.”

Harmony, a Level 1 student at West London College, who was named back-of-house star of the day, said, “This was my first time working at a Chefs’ Forum event. Working with such skilled chefs and gaining valuable experience was an honour. I can’t wait to use The Chefs’ Knowledge throughout my career.”

Oskar Orzol, a Level 1 student at West London, who won front-of-house star of the day, said, “It felt great to work in a professional environment. The atmosphere was warm and welcoming, and I learned so much while feeling at ease.”

The event was made possible by the generous support of sponsors: MCS Technical Products, Aussie Beef & Lamb, Chef Works, Borniak, Tokyo College of Sushi & Washoku, Brown Brothers, HRC, Cooks&Co, Big K, First Choice Produce, Direct Seafoods London and Pastry Gelato Equipment.

Saving the Best for Last

Four top chefs cooked up a storm at Liverpool’s stunning Municipal Hotel & Spa on Monday to close 2024 with one last great lunch. The event, The Northwest Chefs’ Lunch, brought together top culinary talent from the region and marked the perfect close to a year of celebrating excellence in hospitality.

Showcasing Regional Flavours

This exclusive lunch featured a spectacular four-course menu, with each dish crafted by a leading chef:

Starter: Mike Kenyon of The London Carriage Works kicked off with a steamed bun filled with Royal Greenland prawns, accompanied by shell bisque, white radish, and black sesame.

Fish Course: Paul Askew of The Art School Restaurant delivered a masterpiece of Royal Greenland Nutaaq® cod, cavolo nero, parsnip purée, prawns, keta, and cucumber sauce.

Main Course: Andrew Green, Executive Head Chef at The Municipal, presented a decadent dish of seared Aussie wagyu beef, short rib croquette, carrot purée, celeriac fondant, beetroot, watercress crumble, and horseradish jus.

Dessert: Jake Parry of The Halyard Liverpool, Vignette Collection, provided a sweet finish with an apple and cinnamon éclair, almond and oat crumble, white chocolate gelato, and miso caramel.

An Event to Remember

Guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting the tone for an afternoon of indulgence.

Annie Brown, General Manager at The Municipal Hotel & Spa, reflected on the occasion:

“We are honoured to host the final Chefs’ Forum lunch of 2024, celebrating the exceptional talent and ingredients of the Northwest. It’s been a joy to bring people together in such a stunning setting for a truly memorable event.”

Andrew Green, Executive Chef The Municipal Hotel, added:

“This event has been a brilliant way to showcase the incredible culinary talent and regional produce we have here in the Northwest. It’s an honour to host such an important gathering and to share these dishes with our guests.”

Paul Askew, Chef Patron of The Art School Restaurant said:

“I have really enjoyed working with the students from Hugh Baird College today, they have been excellent both front and back of house. It is brilliant to put Liverpool’s thriving restaurant scene on the national map with The Chefs’ Forum and these events are so important to nurture the next generation of hospitality professionals. I’m very much looking forward to the next one!”

Nurturing Future Talent

The event also celebrated the partnership with Hugh Baird College, as culinary students worked alongside the chefs to prepare and serve the meal. This collaboration emphasised the importance of developing the next generation of hospitality professionals.

Stephen Otty, Curriculum Manager Hospitality, Travel and Aviation at Hugh Baird College concluded:

“We are always very proud of the work that our students put into their hospitality and catering courses and it was clear to see how much they all enjoyed working at The Municipal. They were very well-looked-after from the moment they arrive and they learnt so much from the team. We have already organised three different work experience opportunities on the back of the event, so we are really grateful to The Chefs’ Forum team for putting it all together and The Municipal for hosting.”

Hugh Baird College students Charlie Sharpe (back of house) and Chloe Prior (front of house) were our stars of the day, winning a signed copy of our book ‘The Chefs’ Knowledge – The Modern Culinary Repertoire’ featuring 100 recipes every chef should know, interviews with top chefs and different career options within the hospitality industry.

A Fitting Finale

As the final Chefs’ Forum lunch of the year, A Taste of the Northwest was a resounding success, leaving guests inspired by the talent and innovation on display. This exceptional event reinforced Liverpool’s position as a hub of culinary excellence and celebrated the very best of regional flavours.

Thank you to all our sponsors: MCS Technical Products, Wedgwood, S.O.S Catering Equipment, Pastry Gelato Equipment, Aussie Beef & Lamb, Hotel, Restaurant & Catering Show, Dole Foodservice, Royal Greenland, Chef Works, Saucery and Tokyo College of Sushi & Washoku.

Photography by Carlos Farinha

Tip Top On The Cliff Top

The Chefs’ Forum Cornwall Lunch at The Headland Hotel in Newquay brought together top chefs, local producers, and industry professionals to showcase Cornwall’s finest ingredients. An impressive four-course menu highlighted the depth of talent and innovation in Cornish cuisine.

The Headland Hotel provided a fittingly luxurious and scenic backdrop for the event. Perched on a clifftop overlooking Fistral Beach and offering sweeping Atlantic views, The Headland is a testament to Cornish hospitality and welcomes guests from across the globe to experience the best of the region’s culture and natural beauty.

Chefs’ Forum Founder, Catherine Farinha played MC at the lunch and introduced the local produce suppliers. Colin Putt from Dole Cornwall told the guests of the problems that growers and farmers have experienced this year with the wettest year in living memory.

Brian Etherington Meat Co. Sales Manager, Colin Kettle, then told the guests about the provenance of the local beef and pork and talked about the importance of supporting local farmers, who have also had problems in feeding their animals, as they haven’t been able to graze because of the terrible wet season.

Matthew Stevens then spoke about the delicious hake he supplied and the hardworking trawlermen who land the deep-sea fish species. He told the guests that he supports The Fisherman’s Mission and encouraged them to do so too.

General Manager, Jason Adams said

“It is wonderful to have the students from Cornwall College here in our kitchens, learning from our chefs and working front of house with the restaurant team today. As a trained chef myself, I am delighted to see how keen and dedicated the young team are and it is a great sign for our industry. It fantastic to be able so celebrate excellent local produce and we really are grateful to the sponsors for their support of such a positive event for the local hospitality industry.”

Executive Chef, Gavin Edney echoed his comments, he said

“I am delighted to host the Cornish Chefs’ Lunch here at The Headland, its great to see 14 young chefs and front of house students working so hard and getting involved with every element of a live service for our industry peers. Today’s event is really well-attended and its really important that we nurture this young talent to protect the future of our industry – If we don’t nurture the young talent, then we’ll run out of great places to eat.”

Emma Edwards, Head of Hospitality, Catering, Hair and Beauty was delighted to bring a team of seven front of house and seven back of house level three students to The Headland Hotel, she said

“It is a great opportunity for our students to work at such a beautiful property, this is fantastic work experience for them and they have really enjoyed the day! It was great to see Abbie Turner and Phoenix Ford who were awarded ‘Star of the Day’ and each received a signed copy of The Chefs’ Forum’s recipe book – The Chefs’ Knowledge -A great day for all involved.”

Lunch guests were welcomed with a Brown Brothers Estate Chardonnay and Durif.

What was on the menu?

Adrian Oliver of Cornish Field Kitchen served the starter, an award-winning pork and bacon sausage roll with beetroot ketchup and pickled red onion, which paid homage to traditional flavours with a refined touch. He also served a portion of Hospitality Action ‘Invisible Chips’ to raise the profile of the industry charity, alongside Southwest board-member, Stuart Mathieson, who promoted their next charity dinner to be held on 27th February 2025 at The Alverton Hotel in Truro.

The fish course by Debbie Thorpe, a MasterChef: The Professionals 2019 finalist, featured Cornish hake in a delicate Laksa curry sauce with marsh samphire and freshly foraged sea purslane, perfectly balancing local ingredients with bold, international influences.

Gavin Edney, Head Chef at The Headland, then presented a main course of slow-roasted West Country beef, complete with an oxtail tart, Roscoff onion, turnip, horseradish, and a classic Bordelaise sauce.

To close the meal, Eddy Rains from The Halfway House Inn prepared a nostalgic treacle tart with mulled poached quince, hazelnut and cinnamon tuille, and Cornish clotted cream, rounding off the lunch with a comforting, seasonal dessert.

Supported by suppliers including Dole Foodservice, Matthew Stevens, and Brian Etherington of the Meat Co, The Chefs’ Forum Cornwall Lunch celebrated the region’s dedication to sustainable, quality produce.

The event reinforced Cornwall’s growing reputation as a culinary destination and the collaborative spirit among its chefs and producers, making it a standout occasion in the Cornish food scene.

Photography & film by Carlos Farinha

Thurlestone Shines as Chefs Celebrate Seasonal Devon Produce

The Chefs’ Forum Devon Chefs’ Lunch was hosted this year at the historic Thurlestone Hotel, an iconic fixture of the South Devon coast since 1896.

With its stunning setting close to the coast and near Kingsbridge, the hotel provided an elegant backdrop for a celebration of Devon’s finest culinary talent and seasonal local produce.

General Manager, Daniel Thompson greeted the guests, he said

“We are very proud to have staged many events with The Chefs’ Forum over the years, both here at Thurlestone and at our sister hotel, Mullion Cove in Cornwall. It is fantastic to be able to welcome our industry peers to our newly-refurbished restaurant to celebrate delicious local produce and invite guest chefs from across Devon to come and cook with our chefs in our kitchens.”

Business Development Manager, Mary Hugo echoed Daniel’s comments and was able to add some history about Thurlestone and its place within her family for the past 125 years. She said

“Huge thanks to everyone for coming today and the brilliant chefs and front of house teams who have cooked and served the lunch. It’s so lovely to catch-up with so many industry friends old and new. We are so very lucky to have an abundance of fantastic wild and local produce on our doorstep and today’s menu really celebrated this.”

The 60 guests were welcomed with Brown Brothers Estate Merlot and Chardonnay, setting a sophisticated tone for a menu that showcased the flavours of Devon. The first course, crafted by Dan Bowden of Ocean View at The Dome, captured “Forest Flavours,” drawing inspiration from Devon’s natural woodlands.

Dan joined forces with his wife Lucy to produce an eye-catching Autumnal mushroom dish, with the star of the show being a beautifully scored king oyster mushroom and of course the Wedgwood Renaissance Red fine bone china plate on which it was served.

The fish course by Tom Westerland of The Millbrook highlighted the region’s coastal charm with a Salcombe crab and sweetcorn risotto.

The main course, a collaboration between Rene Muller of Thurlestone and James Chapman of The Village Inn, presented Dartmoor venison two ways with accompaniments like potato and cranberry dumplings, braised red cabbage, wild mushrooms, Brussels sprouts, and a rich port wine jus. This delicious wild venison was kindly sponsored by Wild Hart Venison and was harvested locally, sticking to the theme of low food miles and celebrating local seasonal produce – You can’t get more local and sustainable then local wild fallow venison!

For dessert, Samuel Brook from Pretty Little Pastries offered a pumpkin spiced latte-inspired dish, with lots of delicious elements, including espresso caramel, a gingerbread tuille leaf and a pumpkin spice crémeux-filled chocolate pumpkin and Valrhona Dulcey and ginger ice-cream, bringing seasonal warmth to the final course.

Supported by Dole Foodservice, Excel Shellfish, Wild Hart Venison, and Brown Brothers Wines, the Devon Lunch at Thurlestone Hotel celebrated the richness of Devon’s ingredients and the skill of its chefs, making it a memorable highlight in the South Devon culinary calendar.

Thank you to all our sponsors, including Pastry Gelato Equipment, Wedgwood, Dole Foodservice, SOS Catering Equipment, Chef Works, MCS Technical Products and Saucery.

Photography and film by Carlos Farinha

The Apprentice Cooked-up a Scottish Feast

On Monday, October 28, 2024, The Chefs’ Forum (Scotland) Fine Dining Networking Lunch brought together top chefs, students, and culinary professionals for a special event at The Apprentice Restaurant, located on Edinburgh College’s Granton Campus. This networking lunch aimed to connect Scotland’s culinary community, showcasing fine dining expertise through a four-course meal crafted by both students and celebrated chefs.

This is the third Scottish Chefs’ Lunch that The Chefs’ Forum has staged in Edinburgh, with its most northern chapter, now also in its third year. This event was very well-attended and the cream of Scottish culinary talent all gathered together to support the next generation of chefs and hospitality professionals at Edinburgh College, joined by front and back of house students from West Lothian College.

Jack Evans, Chef Lecturer at Edinburgh College said

“It is really important that we welcome employers, stakeholders and all of the guest chefs into the college, to showcase our facilities and celebrate the collaboration of everyone who was involved today. Our students really enjoyed working with their peers from West Lothian college and the teaching team also welcomed our teaching peers from Glasgow College and North Lanarkshire College and West Lothian College. This is joined-up thinking and we were delighted to host this prolific events.”

The event began with a drinks reception at 12 p.m., featuring Brown Brothers Estate Merlot and Chardonnay, alongside canapés from Saucery, including panko chicken with katsu curry sauce and pork with rice and beans dressed in chipotle sauce. Saucery Chef and Director, Dirk de Cuyper was delighted to showcase his fresh finishing sauces to many Executive chefs from hotels across Scotland. Saucery UK sauces are perfect for high volume functions and events and just what chefs need as we head into party and awards season.

The four-course meal, cooked by four guest chefs and students, highlighted Scottish seafood, local ingredients, and culinary creativity:

Starter by David Lilley (Executive Chef, W Edinburgh): Hibachi BBQ Royal Greenland prawns with Ramiro pepper, pork belly, romesco, and pomegranate molasses. Served on the Wedgwood Renaissance Red dinner plate.

Fish Course by Andrew Spence (Executive Chef at Rusacks Hotel): Sweet-cured Royal Greenland Nutaaq® cod, served with activated charcoal, pickled cucumber, caperberries, a chardonnay sauce, chive oil, and trout roe.

Main Course by Graham Mitchell (Chef Patron, Tarragon by Graham Mitchell): Chicken breast accompanied by leeks, mushrooms, celeriac, a vanilla purée, crispy kale, hasselback potato, chicken skin granola, and jus.

Dessert by Sonia Celtia Salerani (Head Pastry Chef, Number One at The Balmoral): Yoghurt, honey, and plums.

The lunch featured wines sponsored by Brown Brothers, with ingredients provided by Dole Foodservice and Royal Greenland. Chef Works and Wedgwood also supported the event, contributing to the high-quality dining experience. This gathering was an opportunity for networking and for students to collaborate with and learn from renowned chefs.

Steph Tanner, Head of School, Professional Cookery, Hospitality, Travel & Tourism at Edinburgh College, remarked on the significance of the event:

“This lunch showcases the dedication and talent of our students, working alongside some of Scotland’s finest chefs. It’s an incredible opportunity for them to gain real-world experience and connect with industry leaders. Events like these are essential in inspiring the next generation of chefs and highlighting the potential within Scotland’s culinary scene.”

Thank you to all our sponsors, including MCS Technical Product, Pastry Gelato Equipment, SOS Catering Equipment, Wedgwood, Chef Works, Dole Foodservice Edinburgh, Royal Greenland, Brown Brothers and Saucery.

Any chefs or suppliers who would like to be part of our regional lunches across the UK please email alexandra@redcherry.uk.com

A Walk in The Parkgate

On Monday 14th October, The Chefs’ Forum hosted an exclusive lunch at The Parkgate Hotel, Cardiff, bringing together 100 guests to celebrate some of Wales’ finest culinary talents. The event showcased the exceptional skills of chefs from The Celtic Collection of hotels, alongside key suppliers, including Castell Howell, which recently won Regional Wholesaler of the Year at The Grocer Awards.

The Chefs’ Forum also took the opportunity to conduct some live market research at the event, for New Product Development specialists, New Food Innovation. The culinary experts who attended gave feedback into how they felt a new dairy-free version of Mozzarella, Cheddar and burger cheese slice samples, stacked-up next to its dairy alternative and existing plant-based cheeses on the market. The chefs relished the chance to put their sophisticated palates to the test and give valuable insight to New Food Innovation via a QR code survey, who are developing the product for a large dairy brand.

As the global dairy-free market continues to expand, projected to reach $35 billion by 2024, we are witnessing a surge in demand for plant-based alternatives. This event allowed us to showcase various dairy-free cheeses, helping producers fine-tune their products based on real-time feedback from culinary professionals. Our network of chefs provided crucial insights into the taste, texture, and functionality of these products, contributing directly to new product development.

Once the cheese tasting was complete, the guests were treated to a Brown Brothers, Australian wine and Welsh canapé reception, leading into a four-course lunch that highlighted the collaboration between student chefs from Coleg Gwent and experienced professionals from The Celtic Collection.

Adam Whittle, Cluster Head Chef of the Celtic Collection in Newport, set the tone with a selection of innovative canapés, which went down a storm with the chefs, college stakeholders and senior leadership team from Coleg Gwent who attended.

English mustard arancini, tarragon mayonnaise
Beetroot cured salmon, beetroot purée and pickled apple tartlet
Crab and gem lettuce profiterole

The guests were then seated, and the welcome speeches commenced. General Manager, Damien Martin spoke of his excitement to host the prestigious event, bringing together the culinary talent of the Celtic Collection at his award-winning property, he said

“It is very important that we support our colleges and welcome them into our businesses to get valuable work experience. With Christmas on the approach, there are lots of opportunities to work with us across the group and having seen the talent on display today, we would very much welcome applications from the students.”

Newly appointed Vice Principal, Mark Jones also welcomed the guests and spoke of his admiration and gratitude to The Chefs’ Forum, The Celtic Collection and all the fantastic suppliers who made the event happen. He spoke to some of the students who were working front of house and heard first-hand how much they were enjoying the day, he said:

“I enjoy regularly eating out in Wales’ vibrant restaurant scene, there really are some amazing restaurants here and we are delighted and honoured to be supplying these restaurants with the next generation of chefs and hospitality professionals. I would like to thank the Celtic Collection chefs for mentoring the students today and it is wonderful to hear that our students have made such a good impression today, some of them being offered trial shifts for the Christmas period. My daughter is currently training to become a chef in college, so it is wonderful to see the level of support offered to young chefs by the industry on both a personal and professional level.”

Vangelis Tzortzis, Executive Chef at the prestigious Celtic Manor Resort, presented a creative starter:

Goat cheese, hot honey macerated figs, sweet potato, pine nut emulsion and Sichuan crispbread served on a Wedgwood Gio plate.

Vangelis said,

“I’m Greek, so I have paired all of my favourite ingredients in one dish – They all go so well together, and it was great to see the students enjoying working with and tasting them. I was really impressed with my team from Coleg Gwent today and am sure they have a bright future ahead of them”

The Asian-inspired fish course from Simon Crockford, Cluster Executive Head Chef at Dulse, Tŷ Milford Waterfront, and St Brides Spa Hotel was the perfect marriage of flavours. Simon worked with the students to produce a mouth-watering plate for the second course of the feast. He said

“I have really enjoyed working with the students today, they took direction and have cooked served an excellent fish course today, I was really impressed with their enthusiasm, skill and professionalism.”

Miso and sesame glazed salmon, noodles, grapefruit, avocado, coconut and Thai dressing.

Justin Llewellyn, Executive Chef at The Parkgate Hotel, delivered a masterful main course, showcasing Celtic Pride Welsh beef, kindly sponsored by Castell Howell.

Roast sirloin of beef, slow cooked miniature beef brisket Wellington, butternut squash fondant, confit garlic, thyme roasted carrots and Bordelaise sauce.

Justin has been a long-standing supporter of The Chefs’ Forum and has been and absolute pleasure to work with in the planning and execution of this wonderful lunch at Parkgate, he said

“The young chefs and front of house professionals here today have really impressed us. I am really grateful to the other Executive Chefs from the Celtic Collection for joining me in my kitchens today to cook a fantastic menu with the students. It is really important that we inspire and mentor the next generation, moreover we love doing so and this is evident in the standard of food produced today – Huge congratulations to everyone who took part and contributed to the day.”

The sumptuous feast was rounded off by Ryan Jones, Head Chef at the Principality Stadium, who provided a show-stopping dessert that left guests delighted and making excuses re: the health benefits of chocolate and fruit elements on the plate, for how much they actually enjoyed this delicious creation.

Chocolate textures, salted caramel and raspberry.

Ryan told the students and guests how much he enjoys the buzz at the stadium on big match days, he said

“As Head Chef at The Principality Stadium, there is a great level of excitement on match days, that transcends into the kitchen. We are all so passionate about cooking and rugby and the atmosphere is truly electric – This is another industry sector option for young chefs joining our industry – We get help from our friends at Compass Group at this venue with big events, so it can lead onto so many opportunities in contract catering.”

This beautifully-presented dessert really was the perfect end to the perfect lunch with so many delicious surprises on the plate – A real treat for the senses.

This event was not only a celebration of Welsh culinary excellence but also a platform for the next generation of chefs to gain valuable experience, ensuring the future of hospitality in Wales remains bright.

Huge thanks to all of the sponsors: New Food Innovation, Saucery, Wedgwood, Castell Howell, Mirrors for Training, Pastry Gelato Equipment, MSC Technical Products, SOS Catering Equipment, Dole Foodservice, Chef Works, Tokyo College of Sushi & Washoku, Brown Brothers Wine, E. Ashton Fishmongers and stakeholders who made this happen and we very much look forward to staging many more high-profile culinary events in Wales as the year progresses, including a fantastic Hospitality Industry Taster Day for over 200 secondary school students at Coleg Gwent in the spring.

Photography and film by Carlos Farinha

Kent’s Cave Hotel Fires-up for Chefs’ Forum Lunch

The Chefs’ Forum hosted an exclusive culinary event for Kent & Sussex on Monday, 16th September, at the prestigious Cave Hotel www.cavehotels.com in Faversham.

As the second event The Chefs’ Forum has held at this prestigious and exclusive venue, the highly-anticipated lunch brought together top chefs from the region and hospitality students for a collaborative dining experience, where emerging young talent worked alongside renowned professionals to deliver a gourmet meal.

A mini trade show showcased the very best of suppliers to the industry with Ritter Courivaud joining the party to supply top quality ingredients for the lunch including 90 hand-dived scallops from their Ritter Fresh division. The good news for Kent chefs is that there is a new route going into Kent from the 27^th September 2024.

Other cheffy tools on display were the new Chef-X from SOS Catering Equipment, the thermal blender market disrupter from German manufacturer Heinzelmann and the brilliant new Robot Crème from Pastry Gelato Equipment with crumble and custard on tap, which proved a real hit with the students and other sponsors.

The Cave Hotel, a luxury venue, offered an atmospheric backdrop for the event. Known for its contemporary design, high-end amenities and stunning golf course. Their Firepit, is highly regarded for its flavours of world cuisine, blending the smoky barbeque aromas of the American west with the delicately spiced tastes of the Far East also focusing wherever possible on local, sustainable ingredients. Their second restaurant The Korean Cowgirl offers a unique blend of subtlety-spiced oriental cuisine and the big, brash smoke BBQs of the Texas Panhandle.

The Menu:

Starter – Patrick Hill, Thackeray’s
Ritter Fresh hand-dived scallop ceviche
Silverhand Estate Solaris 2022

Fish Course – Craig Edgell, Buoy & Oyster
Fruits de Mer crab doughnut
Silverhand Estate Chardonnay 2022

Main Course – John Bingley and Andy Holden, The Cave Hotel
Tom Hixson Texas smoked USDA brisket, miso chilli cheese
sweet potato and fire roasted leeks
Château De Berne La Grande Cuvee 2017

Dessert – Ollie Eisenhardt, Silverhand Estate
Foodari Kentish strawberries with chamomile and vanilla
Silverhand Estate Silver Reign Rose

Group Executive chefs John Bingley and Executive chef Andy Holden prepared the main course, showcasing their signature style with innovative barbeque techniques. The Cave Hotel’s focus on refined hospitality made it an ideal partner for The Chefs’ Forum event, both when it first opened nearly five years ago and again yesterday, furthering its reputation as a hub for exceptional food and service in the region.

The lunch featured a carefully curated four-course menu, with each course crafted by an acclaimed chef. The starter was prepared by Patrick Hill, Head Chef at Thackeray’s in Tunbridge Wells. Hill, a Michelin-trained chef with years of experience in some of the UK’s most renowned kitchens, is known for his precision and passion for French cuisine. His dishes combine modern British flavours with classical French techniques, and his contributions to Thackeray’s have helped maintain its reputation as a culinary institution.

The stunning fish course of a ‘Crab Doughnut’ was created by Craig Edgell of Buoy & Oyster in Margate. Edgell’s coastal restaurant is celebrated for its fresh, sustainably sourced seafood, and he brings a deep knowledge of the local waters to his cooking. Buoy & Oyster has won multiple awards for its dedication to high-quality seafood, and Edgell’s fish course is expected to highlight the best of Kent’s maritime offerings.

The main course was the creation of The Cave Hotel’s resident chefs, John Bingley and Andy Holden, with the help of their dedicated ‘Pitmaster’ Andy Gainey.

Andy Gainey said

“We are cooking close to 1 tonne of beef brisket per week, so we’re delighted to be showcasing one of our signature cooks today. We cook over Big K charcoal and and its great to have them here at the event today. I was also very happy to see the level of interest in our purpose-built grills that get fired-up at 3am each morning to be ready for service.”

It was Big K’s first official appearance at a Chefs’ Forum Lunch and how better to showcase the excellent restaurant grade charcoal and wood chips, then in a purpose-built firepit to compliment the low and slow smoking process that goes on around the clock at Cave Hotel.

Andy Bingley and John Holden bring a wealth of experience to the table, having developed their skills in prestigious kitchens across the UK and at sea, before joining forces at The Cave. Known for their bold flavours and commitment to seasonal ingredients, John Bingley and Andy Holden presented a dish that captured the essence of their smoked techniques.

John Bingley said

“I have never seen the kitchen with more chefs in it than today, with the three guest chefs and the students from North Kent College. It was so wonderful to see the passion and drive of the students and show them our operation here at Cave Hotel. I am very grateful to the sponsors who donated produce and to all the chefs and hospitality professionals who came to support the event. There was a really nice atmosphere and it was so wonderful to catch-up with friends old and new.”

Dessert will be crafted by Ollie Eisenhardt of Silverhand Estate, an up-and-coming chef who has been making waves with his inventive take on traditional pastry techniques. Eisenhardt’s desserts are known for their artistry and balance, blending sweetness with a depth of flavour that leaves a lasting impression.

The event not only highlighted the skills of these renowned chefs, but also served as an important educational platform for the next generation of culinary professionals. Students from North Kent College had the opportunity to work alongside the chefs, gaining invaluable hands-on experience in a professional kitchen environment. The Chefs’ Forum is committed to fostering talent and providing young chefs with the skills and industry connections they need to thrive.

The lunch began with a 12pm drinks reception, followed by the four-course meal. The Chefs’ Forum has long been a champion of collaboration and education within the culinary world, and this Kent & Sussex was an unforgettable celebration of local talent, innovation, and the future of British cuisine.

Our Chefs’ Lunches are free to attend for senior chefs and hospitality professionals and kindly sponsored by our sponsors, in this case MCS Technical Products, Wedgwood, SOS Catering Equipment, Tom Hixson, Chef Works, Saucery. MDCV UK, Tokyo College of Sushi & Washoku, Big K, Fruits de Mer, Foodari, Pastry Gelato Equipment, Ritter Fresh and Ritter Courivaud.

Any of our industry family interested in attending future lunches should contact brogen@redcherry.uk.com

Photography & film by Carlos Farinha

The Afternoon Tea of Dreams

The Chefs’ Forum and The World of Wedgwood combined to create a magical afternoon tea and factory tour on Monday with top chefs on hand to create perfect savouries and delicious pastries to sit on classic Wedgwood plates and tiered bone china cake stands.

The afternoon event, supported by students from Stoke-on-Trent College, was a showcase of both chef and potter talent. Guests went on a VIP factory tour and witnessed the skill and creativity of creating the world’s finest bone china before enjoying a fabulous spread.

Cherish Finden, Tom Everard-Fairburn, Mark Walsh, Vicky Goodwin and Thomas Leatherbarrow wowed the guests with their creations in the Wedgwood Tea Room.

Lord Mayor of the City of Stoke-on-Trent, Cllr Lyne Sharp, was a VIP and revealed that she once went to Stoke College and studied Large Scale Catering and Housekeeping, so this event was right up her street having worked in the industry.

Catherine Farinha, Director of The Chefs’ Forum, said: “Wedgwood pulled out all the stops for us. This was a special afternoon and I’m so grateful to the chefs and the students for making everything so perfect. Great china makes afternoon tea what it is and it doesn’t come better than Wedgwood. It was brilliant to see how it is made and decorated.”

Chris Bend, Head of Hospitality Sales at Wedgwood said: “It was a brilliant idea to showcase our wares and our magnificent tearoom. The chefs were brilliant and the students got a lot from it and we were able to show off our best pieces with amazing food and tell the Wedgwood story.”

The chefs

Cherish Finden – International Pastry Consultant & Bake Off: The Professionals Judge
Tom Everard-Fairburn – Chef Patron at Two Brothers Bakery & Bake Off: The Professionals Contestant
Mark Walsh – Freelance Chef
Vicky Goodwin – Head Chef at World of Wedgwood
Thomas Leatherbarrow – Chef Patron at The Leatherbarrow Corporation