Sparkle, Spice and Archery at Thornbury Castle
The latest Chefs’ Forum event was right on target.
Chefs and suppliers from across the Bristol area gathered at Thornbury Castle Hotel for an afternoon of networking and demonstrations, and to try their hand at archery!
The event began with a sparkle, with a Nyetimber reception accompanied by canapés prepared by Mark Veale, Head Chef at Thornbury Castle, with the help of students from HIT Training.
Mark said: “The learners today have been a credit to the industry.
“They are so keen to learn, and hungry to learn, it’s wonderful to get people like them in the kitchen and see the future of catering.”
Devon-based adventure sports company Backwater Adventures then gave guests the chance to try their hand at archery, with a prize of a pair of digital scales from Rubbermaid being awarded to the person with the highest score. The winner of the competition was Phil Leahy, Proprietor of Beeses.
Next on the agenda was some delicious chicken wings and duck hearts, prepared on the Monolith Kamado Grill, seasoned with Repertoire spices.
Mark then demonstrated a dish of duck and cherries using equipment from MCS Technical Products.
The event ended with a sparkle, thanks to a tasting of Nyetimber wines.
Founder of The Chefs’ Forum Catherine Farinha, explained that the purpose of the Chefs’ Forum was to connect chefs, education and suppliers and highlighted the importance of involving the learners in the events.
Adrian Kirikmaa from City of Bristol College said: “At the moment it is difficult to recruit young people.
“At the moment we have a drive to recruit 50 new apprentices.
“It is about getting young people involved in our industry. We need to go into schools and inspire young people with food.
“By doing this and encouraging the young people the results have been amazing.”
Paul Mannering from HIT training agreed.
He said: “It’s important that we encourage young people in the industry.
“HIT is a national training provider and we also have a Chefs’ Academy. We liaise with employers and heads of industry to make sure that we keep what we do current.”
Mark added: “As an employer I see the shortfall in people coming into the industry. I don’t see as much energy coming through.
“But it is an amazing industry and everyone I know who is in it, is very proud to be part of it.”
Photography by Kirstie Young: www.kirstieyoungphotography.com
Lobster and London Gin Tasting at Le Méridien Piccadilly
Culinary experts at the latest meeting of The Chefs’ Forum in London had the chance to taste some of the finer things in life, from luscious lobster to perfect pastry. More than 70 top chefs from the London area gathered at Le Méridien Piccadilly to enjoy an afternoon of networking and demonstrations.
The event began with a Nyetimber reception, accompanied by canapés prepared by Michael Dutnall, Chef de Cuisine of the Terrace Grill & Bar at Le Méridien Piccadilly, assisted by student chefs from the HIT Training Academy.
Michael said: “The students were fantastic. They all worked incredibly hard and it was a pleasure to be able to share my expertise with the next generation of chefs.”
Following the reception, Favis of Salcombe gave a masterclass on how to pick and dress Devon lobster, before Michael demonstrated a fabulous dish of pan-roasted Favis lobster in the shell and pork belly from Walter Rose butchers.
All of this proved thirsty work, so fortunately Sipsmith were on hand to conduct a gin tasting session.
And those with a sweet tooth weren’t left out either as Paul Wayne Gregory showed how to create some delicious chocolates using products from Cacao Barry. Paul’s chocolates are available from Turners Fine Foods.
Students then had a second chance to shine with an éclair filling and decorating competition which was judged by Ririn Biggs, Head Pastry Chef at Le Méridien Piccadilly, Markus Boer, Executive Pastry Chef at Harrods, Thomas Leatherbarrow, Head Pastry Chef at Pastry Development Ltd, Sarah Hartnett, Head Pastry Chef at Sheraton Park Lane and Will Torrent, Pastry Development Chef for Waitrose.
The competition was won by Karlis Pumpurins from Baxter Storey who received a designer Oliver Harvey chef jacket and outfit which was kindly donated by the market-leading chef attire brand. He said: “I am thrilled to have won. To have had my work praised by such talented pastry chefs is a real honour. It was great to take part in an event that celebrated pastry.”
Founder of The Chefs’ Forum, Catherine Farinha, said: “I am delighted that the event proved to be such a success. The purpose of The Chefs’ Forum is to create links between chefs at the top of their profession and young people who are just starting out and today has given the students the chance to not just learn from some fabulous chefs, but also work alongside them.
“Special thanks to Favis of Salcombe, Turners Fine Foods, First Choice Produce, Flying Fish, Walter Rose and Cacao Barry for supplying ingredients, and to all our sponsors for their on-going, much-valued support.”
Photography by Pavolva & Cream
Pasture to Plate & Pâtisserie in Powys
Over forty top chefs from across Wales gathered at NPTC Group of Colleges Newtown Campus, for and inspirational day and insight into the Catering, Hospitality and Agriculture Department.
Students from NPTC Group Newtown Campus worked with Hefin Roberts (Head Chef at Ye Olde Bulls Head Inn and Master Patissier, Massimo Bishop-Scotti (Zucchero Patisserie) Cardiff in their College Kitchen to prepare and serve spectacular canapés for a tough audience of culinary experts and industry people at the Colleges Themes Restaurant.
NPTC is the ONLY College in Wales and possibly the UK where the catering and agriculture curriculum sit in the same school, thus allowing the whole food chain from conception to consumption to be fully integrated.
Mandy Carter, Senior Lecturer at NPTC Group Newtown Campus said: “It is really important for our students to work with local chefs. I was first introduced to The Chefs’ Forum by Nick Brodie, Head Chef at Llangoed Hall and I then arranged for our students to work at the highly successful launch event there last March. Since then, our students have worked very closely with Nick, one of our Level 3’s has secured a full time job there. Nick even staged ‘An evening with Nick Brodie’ here at the College. It is also great to welcome Hefin and Massimo here to work with our students today.”
The event commenced with a terrific canapé and Nyetimber English sparkling wine reception where students created and served bite-sized delights led by Hefin Roberts and Massimo Bishop-Scotti. The chefs and students then enjoyed cookery demonstrations by both.
Lecturer Shaun Bailey performed a lamb butchery demonstration to the students and chefs.
The students then entered a lamb patty-making competition won by Alice Yeoman, who received a Bart Repertoire spice hamper and signed copy of Vanilla Black kindly donated by the author, top London chef Andrew Dargue.
The NPTC Group is fortunate to have a strong team of lecturing staff that work to their strengths from Barista sills to Butchery – thus ensuring the best tutoring for the students.
Catering students learn to grade livestock at the College farm – sheep and beef and then follow the animals to the abattoir, the meat then returns to the kitchen. Kevin Jones, a local butcher and chef lecturers butcher the carcases and learn to ‘value-add’ or optimise monetary yield from the carcass in the college restaurant. Similarly, agriculture students have the opportunity to come to the kitchen to look at the confirmation of the carcass with the butcher to ensure their breeding the right grade of animal for the table.
Sue Lloyd-Jones, Head of School catering, hospitality and agriculture across the NPTC Group said:
“We are delighted to welcome The Chefs’ Forum along to NPTC Newtown Campus. It’s a great opportunity for the chefs to see how they could and should utilise local produce and how we are instilling this knowledge into our learners, the chefs and employees of the future.
Sue continued.
“Working today’s Chefs’ Forum event gives our students industry event experience alongside the chance to network with some of the best chefs in Wales whilst adding to their personal VRQ/NVQ Levels 1-3 portfolio and enhances their employability skills.”
Neil Bowden, agriculture lecturer gave the visiting chefs a tour of the college farm, he concluded:
“It is great to show Chefs’ Forum members around Fronlas farm to see production methods at first hand and have the opportunity to understand the need and the importance of the role the farm plays in pasture to plate education and insuring the right meat reaches the table.”
Having launched four years ago in Bristol, popular demand meant that this well-renowned catering industry organisation launched in Wales last March. 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. Chefs, suppliers or colleges interested in joining The Chefs’ Forum and attending events should contact Catherine Farinha on 07585 700030.
Ingredients for the canapés and demos were donated by Chefs’ Forum sponsors Total Produce and the lamb was supplied by Kevin Jones and Fronlas Farm. Chefs’ Forum events are dependent on this much-valued support to stage events for the good of the industry.
Photography by Pamela Morgan.
Sand, Sea & Chefs’ Forum Inspired Budding Chefs
Dorset and Hampshire Chefs swapped chef jackets for wetsuits for a day of beach front cookery and water sports at the latest meeting of The Chefs’ Forum at the Sandbanks Hotel in Poole.
Fifteen students from three hospitality education providers (Bournemouth and Poole College, Highbury College and HIT Training) came together to assist Wayne Joyce, Head Chef at the Sandbanks Hotel, to prepare and the serve canapés which were enjoyed by guests during a Nyetimber reception.
Founder of The Chefs’ Forum, Catherine Farinha, said: “We have never had so many learners at one event and it has been great to have them here. They have all been brilliant. We are delighted to encourage networking at such an early stage in their careers. We hope that they will continue to interact with their peers as they continue into industry, after all, this is what we do at The Chefs’ Forum: Sharing knowledge and best practice”
Wayne added: “It has been amazing. The students did almost all of the canapés themselves. It is refreshing to see students with such enthusiasm for cooking.”
Christophe Baffos, Head of Hospitality and Tourism at Bournemouth and Poole College, said: “We have been involved with The Chefs’ Forum for the past three years and it is always a great opportunity for us to get our learners to come and work with great chefs.
“It is good for them to see that all the things we are teaching them are actually the things that employers are looking for.
“In our Hospitality and Catering department we offer an array of courses for those who have a passion for food and for meeting new people. We train chefs, food and beverage staff and front of house staff.
“Our courses are available in full time mode and/or day release courses for adults who want to improve their skills and/or in apprenticeships. Some of our courses are more hands on with some elements of theory; while others combine an half and half approach. At level 3, you will also be taught the relevant supervisory skills to turn you into managers of the future. We have a very professional approach to our courses with some great endorsements from employers from the industry.”
After the Nyetimber reception guests were treated to a demonstration by Loic Gratadoux, Head Chef at the Harbour Heights Hotel, who prepared light and zingy Tiger Prawns with Indonesian Satay, and Wayne prepared a mouth-wateringly good Chargrilled Squid Thai Salad using a Monolith Kamado Grill.
Following the demonstrations guests were able to take advantage of the seaside location and try their hands at kayaking and paddle boarding in Poole Harbour with the neighbouring Watersports Academy.
Catherine said: “It has been great to get everyone from chefs to learners working together and swapping notes. That is the purpose of The Chefs’ Forum.
“Thanks to all our sponsors, and especially to Samways seafood suppliers, Walter Rose butchers and Harvest Fine Foods who supplied the ingredients for the canapés and demonstrations.”
Photography by Andrew Plant: www.andrewplantphotography.com
A Sparkling Meet for The Chefs’ Forum at the Nyetimber Vineyard
Top chefs and suppliers from around the country came together at the Nyetimber vineyard on Monday (June 15) for a special meeting of The Chefs’ Forum. Nyetimber is served as the official welcome drink at all Chefs’ Forum events, so this event was organised to tell the story from vineyard to bottle of this pioneering English Sparkling Wine.
Hospitality industry professionals gathered at the vineyard in West Chiltington, Sussex to find out more about how the prestigious producer makes their wine.
It was a rare opportunity to see the stunning Nyetimber estate, which is only rarely open to the public.
The event began with a chance to sample Nyetimber along with canapés prepared by Steven Edwards, 2013 winner of MasterChef: The Professionals and co-owner of Etch, with help from students from the HIT Training Academy.
Following the reception Steven gave a demonstration of a dish of cod with asparagus and peas which was paired with a Nyetimber Blanc de Blancs, and a lemon cake paired with Nyetimber’s DemiSec.
Steven said: “I am really proud to be doing this event. What I think is great about things like this is that it is inspiring that next generation.”
During his demonstration Steven used many locally sourced products, and spoke about his passion for Sussex.
“I want to showcase Sussex,” he said. “I don’t think there is a chef really championing Sussex at the moment and I would like to be that chef. Eighty per cent of the produce I use comes from Sussex.
“When I look out the window, it’s just perfection and I want the food to reflect that.”
Guests were also given the chance to participate in a tasting of a 2010 Nyetimber Classic Cuvee, a 2007 Classic Cuvee and a 2009 Rosé, and were given a tour of the vineyards.
Neil Irvine from Nyetimber said: “Nyetimber was the first producer of English sparkling wine to exclusively grow the three celebrated Champagne grape varieties in this country..
“ Nyetimber uses only its own grapes from its own vineyards, with each parcel being treated uniquely, from picking to gentle pressing to vinification in separate tanks. This uncompromising attention to detail has now become synonymous with our wines.
Founder of The Chefs’ Forum Catherine Farinha said: “The Chefs’ Forum runs 32 events a year around the country, and it is wonderful to have been able to open this very special event up to members from all the areas.
“It is great to have so many people here to celebrate what we do.
“We are very grateful for the ingredients that have been supplied – the fish from MCB Seafoods, the olive oil from Pro Agro, herbs from Koppert Cress and other ingredients from Turners Fine Foods. It is also fantastic that we can showcase Cooktek induction and the Monolith Kamado Grill in cookery demonstrations.”
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 rare opportunity to learn about the provenance of the UK’s leading sparkling wine did just that.
Film & photography by Andrew Plant: www.andrewplantphotography.com
Live Fire Cooking with John Relihan & Charcoal Making at The Oxford Charcoal Company
Fire and flames added an element of drama to the latest meeting of The Chefs’ Forum. Live fire cooking expert John Relihan proved that there is far more to barbecuing than sausages and burgers at the event held at The Oxford Charcoal Company on Monday.
oxford-chefs-forum from The Chefs Forum on Vimeo.
The wind and rain did not deter John who used a cinder block pit and Monolith Kamado Grill to create a mouth watering array of dishes, including smoked chicken wings, charcoal cured salmon with smoked crème fraiche and charcoal grilled rump beef, all with the help of students from City of Oxford College and Gloucestershire College.
He also demonstrated how to slow cook a shoulder of lamb in the cinder pit, and the difference between using the pit and a Monolith Kamado, both as a grill and a smoker.
John said: “The students were fantastic. They did all the work for me!
“Their knowledge was great and they did a wonderful job.”
All the food was cooked over Oxford Charcoal – a sustainable charcoal produced in the heart of Oxfordshire by The Oxford Charcoal Company’s Master Charcoal Maker, Matt Williams, who was on hand to share his expertise and talk about the charcoal making process.
Catherine Farinha from The Chefs’ Forum said: “At The Chefs’ Forum we pride ourselves on being able to hold an event anywhere and this just proves that we can.
“We try to teach something new, broaden your horizons and teach new cooking skills.
“Matt and John created something very special here today and I hope that it has provided some inspiration.”
As well as tasting John’s delicious food guests also enjoyed English sparkling wine from Nyetimber and had the opportunity to meet top suppliers.
The food was supplied by sponsors of The Chefs’ Forum including Walter Rose butchers, Flying Fish Seafoods, Repertoire and Total Produce.
For more information about Oxford Charcoal making click here
Photography by Craig Howarth: www.seaaitch-photography.com
A Feast for the Senses at Parlour
The latest meeting of The Chefs’ Forum in London on Monday 18th May 2015 was a feast for all the senses. More than 70 chefs from across the capital joined suppliers and producers at Parlour restaurant, Kensal Green, hosted by Chef Patron, Jesse Dunford Wood.
ParlourUK1 from The Chefs Forum on Vimeo.
The event kicked off with a Nyetimber and canapé reception with an array of delicious morsels from Jesse’s fabulous menu prepared and served by students from the HIT Training Academy. Guests were treated to mouth-watering popcorn lobster, back door smoked salmon on soda bread, mackerel with gooseberry puree served on a fence pole and chicken lollipops.
There was then a chance to meet suppliers and producers before the official welcome by founder of The Chefs’ Forum, Catherine Farinha, and host, Jesse Dunford Wood.
Jesse said: “It was a pleasure to host this event at Parlour, and to work with the students of the HIT Training Academy.
“They all worked incredibly hard, and demonstrated a great deal of talent and dedication. It is important for us as established chefs to encourage the next generation and The Chefs’ Forum provides a fantastic platform in which to do this.”
Guests were invited to participate in an olive oil tasting with Olivence, with a group of five olive growers and producers of the finest French olive oils giving tastings of each of their oils, showcasing their different flavours and textures. Jesse made ten different mayonnaises with the oils and some fabulous chocolates to demonstrate the versatility of using top quality olive oil with various flavour notes as ingredients. A selection of their oils are available through Turners Fine Foods.
The chefs and The HIT Training Academy Learners were then given a Global Knife Skills Masterclass by not one, but two Roux Scholars; Andrew Jones (Chamberlain’s of London) and Armand Sablon (Hotel Café Royal).
Apprentices from The HIT Training Academy then took part in a knife skills competition where they had to turn a potato from Armand’s classic dish of sautéed chicken with turned vegetables using a Global turning knife. They then had to fillet and pin bone a whole mackerel from Andrew’s demo using a Global G-18 24cm filleting knife and GS-20 fish bone tweezers. The winner, Abdirisaq Sharif Mohammed from HIT Training Academy was awarded a Global GS89A 30th Anniversary special edition cook’s knife.
Sophie Newton, Brand Manager at Global Knives UK said: “Global sponsors The Chefs’ Forum as we firmly believe in bridging the gap between education and industry and supporting young chefs. This event was a great opportunity to showcase the Global 30th Anniversary knife range – A major milestone of time working within the UK catering industry.”
It was then Jesse’s chance to wow the crowds with a demonstration of his multi-sensory dessert which gives diners an interactive experience using music and sounds played through headphones as they eat. Jesse’s ‘Willy Wonka-esque’ grand finale to a fantastic day of knowledge-sharing and networking was nothing short of sensational and the silent disco proved a real hit with the culinary experts!
Event organiser Catherine Farinha said: “The purpose of The Chefs’ Forum is to forge links between top chefs, producers and suppliers and the rising stars of the hospitality industry, and events like today show just how valuable the links between education and industry can be.
“I would like to thank everyone involved in making this event such a success, especially our sponsors First Choice Produce, Walter Rose Butchers, Favis of Salcombe, Cacao Barry, Cornish Sea Salt, Flying Fish Sea Foods and Turners Fine Foods who provided the ingredients for the demonstrations and the canapés.”
The next Chefs’ Forum event will be held on the 6th July at Le Meridien Piccadilly with Master of Culinary Arts, Chef de Cuisine, Michael Dutnall. If you would like to attend please contact Alexandra Duncan, email: alexandra@redcherry.uk.com
It is The Chefs’ Forum’s aim to shine the industry spotlight on the latest cooking trends and techniques being used in the best London kitchens. This is to enhance knowledge of professional chefs and to inspire the next generation of chefs, showing them just how great their careers will be.
Photography by Craig Howarth: www.seaaitch-photography.com
Cornish Yarg took Centre Stage at Lynher Dairy
Cornish Yarg took centre stage at the latest Cornish Chefs’ Forum event at Pengreep Dairy in Truro on May 11. More than 60 top chefs from across Cornwall, along with students and suppliers came together for the day of dairy tours, demonstrations, networking and knowledge sharing.
Participants were treated to a tour of the dairy to see how the unique nettle-covered cheese is produced before enjoying a Nyetimber and canapé reception prepared and served by students from Cornwall College and Truro & Penwith College alongside Ken Symons from Oliver’s restaurant in Falmouth.
Everyone was then given an introduction to Cornish Yarg by host, Catherine Mead from Lynher Dairies Cheese Company near Truro and a cookery demonstration by Ken showcasing how he uses Cornish Yarg in his dishes at Oliver’s in Falmouth, including six canapés, all incorporating Yarg.
Ken then performed a cookery demo of wild garlic Yarg and beetroot tortellini (a real hit with his customers), pan fried bass and local vegetables with Yarg, crab and wild garlic gnocchi. To finish, Ken created a spiced panacotta with a honey and Yarg cookie.
All of the chefs and students were extremely impressed with Ken’s three course demo, showcasing the versatility of Cornish Yarg in an extremely cleaver way.
Ken said: “Oliver’s is known for its high quality seasonal menus using the finest local produce, and Cornish Yarg is a fantastic ingredient.
“It was a pleasure to be able to share my twenty six years of knowledge with the young chefs and I hope that it inspires them to take advantage of the fabulous produce available in this area. They all showed great promise and should be very proud of their work here today.
“The Chefs’ Forum is a wonderful opportunity to network with fellow chefs and suppliers as well as the rising stars of the future.”
Also on the menu was a fabulous ‘live-fire-cooked’ lunch of bass, prawns, Cornish new potatoes and asparagus prepared on a Monolith Kamado BBQ Grill. All the top quality ingredients for the lunch and canapés were provided by Chefs’ Forum sponsors Total Produce, Flying Fish, Cornish Sea Salt and Harvey & Brockless.
One of the key features of Yarg is its covering in either nettles or wild garlic leaves and after lunch the participants were given an insight into foraging these special ingredients followed by a “Nettling” demonstration and ‘students v. Chefs’ competition which was won by VRQ professional cookery level three students Alexandra Boyce for the students and Jamie Porter of St Moritz Hotel (Rock) for the chefs. Both awarded a truckle of Cornish Yarg as a prize. Alexandra Boyce also won an experiential prize of a day in the kitchen with Ken Symons.
Founder of The Chefs’ Forum, Catherine Farinha, said: “The Chefs’ Forum is all about bringing together the next generation of hospitality professionals with prospective employers and top suppliers, events like these are key to achieving this aim.
“I am delighted with the attendance at this event, and all the students have done a fantastic job.”
The next Cornwall event will take place at Rosewarne Manor on the 28th September 2015. Any chefs looking to attend should contact Alexandra Duncan on 07870 584450 or email: alexandra@redcherry.uk.com
Photography by Andrew Plant: www.andrewplantphotography.com
Sous-vide, Snags and Crabs at Boringdon Hall
Over sixty top chefs from across Devon flocked to Boringdon Hall for a day of knowledge sharing, cookery demos and networking. Hospitality students and apprentices from South Devon College, Hit Training and JTJ Workplace Solutions got their chance to assist celebrity chef Peter Gorton and head chef Katie Richardson in the kitchen and shine in front of local employers.
One cannot fail to be impressed by the luxurious sixteenth century manor house on the fringes of Plymouth. The students, all on courses with local training providers, worked together to produce a fabulous canapé selection to showcase Katie’s delicious menu at Boringdon Hall. Front of house students then served the guests and explained each canapé in impressive detail. All ingredients for canapés were kindly donated by our fantastic sponsors; Total Produce, Walter Rose & Son, Favis of Salcombe, Harvey & Brockless and Flying Fish Seafoods.
The Chefs’ Forum is all about bringing together the next generation of hospitality professionals with perspective employers and this event did just that. After her welcome speech, Chefs’ Forum Founder, Catherine Farinha spoke of the importance of supporting industry events like these, she said:
“I am delighted with the excellent level of attendance at today’s event and the students from South Devon College, Hit Training Academy and JTJ Workplace Solutions have done a fantastic job working under Katie and Peter. They have learned new skills and have really interacted with prominent local employers. It is fantastic to hear them described as ‘driven’ and ‘grafters’ by Peter and Katie – A must for the professional kitchen!”
Peter added: “Today’s learners showed great promise. I have really enjoyed working with them. Katie too was very pleased with the way they got their heads down and produced some excellent food – I just love working with young people, it makes events like these so rewarding”.
Team-building activities of archery and rifle shooting were laid on by Devon-based activity company Backwater Adventures. This was very effective in encouraging the chefs and students to talk in an informal environment – Perfect for securing trial shifts and work experience! This was accompanied by a delicious Monolith Kamado BBQ of Favis of Salcombe Lobster with Walter Rose sausages and chicken wings!
Next on the menu was a fascinating demonstration by Favis of Salcombe Ltd in picking and dressing Salcombe crab. The freshly-picked crab meat was then used in Katie’s demo to a room full of industry experts (no pressure there then). Peter then took the stage to showcase a Thai-style lacquered quail with carrot and star anise syrup. This was then cooked sous-vide in a Clifton Food Range water bath and served with Asian coleslaw. Peter and Katie then joined forces to create a fromage blanc mousse with pineapple and melon Carpaccio and Indian spiced Ice Cream. Chefs eagerly tasted the finished dishes and were extremely impressed with them all.
This event proved a huge success and extremely worthwhile for all who took part. The next Devon event will take place at The Deerpark Hotel on Monday 27th July. Any chefs looking to attend should contact Alexandra Duncan on 07870 584450 or email: alexandra@redcherry.uk.com
Photography by Andrew Plant: www.imagine-photographic.com
The Butcher and The Chef Showcase Cheaper Cuts and Sous-vide at Old Down Manor
Clever Chefs Use Cheaper Cuts: Sous vide proponent, Chef Chris Wicks joined forces with Walter Rose Butchers to showcase the benefits of using alternative cuts of beef steak. Old Down Manor was the venue playing host to the latest Bristol Chefs’ Forum which took place on Monday 20th April 2015.
Glorious spring sunshine drenched a backdrop of rolling green fields and the striking Severn Bridge. There couldn’t have been better weather for chefs to enjoy a guided tour of the stunning grounds: The culinary experts were led on a tour of the Victorian walled garden by Head Gardener, David Banks OBE, then onto the Old Down livestock with farm manager, Sophie Rudrum.
This event was particularly significant as it was run by the team who staged the first ever Chefs’ Forum event over an informal coffee and chat in 2010. The need for an industry platform to link education to industry was established. This then and facilitated communication between Bristol chefs who started and continue to share knowledge and best practice at quarterly events – Four years later, The Chefs’ Forum now holds thirty two chef events every year in eight regions across the south of the UK!
Chefs’ Forum Founder Catherine Farinha, Chris Wicks (Executive Chef at Old Down Manor) and Adrian Kirikmaa (Chef Lecturer at City of Bristol College) took to the microphone to welcome local chefs and students and spoke of the importance of attending and supporting industry events like this.
It is career development and preparing students to be industry-ready that are the main driving forces of The Chefs’ Forum.
Hospitality students at City of Bristol College, Weston College and Hit Training Academy gathered at this beautiful location to enjoy a day of networking with professional chefs, cookery demos and inspirational industry insight. They also helped prepare and serve stunning canapés and Nyetimber English Sparkling wine to the chefs who attended. This showcased their impressive skills to potential employers.
Chefs enjoyed fabulous canapés created by Top Chef and Host, Chris Wicks showcasing Global GS-80 Appetiser Spoons:
- Steak Tatare, quail’s egg yolk and Wasabi
- Tea smoked duck, pickled rice and white radish
- Wye Valley Asparagus and homemade serano ham
- Bread-crumbed Sweetbread with tartar sauce
- Strawberry Gazpacho
The extremely well-attended event then saw a live beef butchery demonstration by Jack Cook, of Walter Rose & Son. The fourth generation butcher showed how Bavette, Onglet and Feather Blade steaks are cut and are a credible, tasty, versatile alternative to the more expensive fillet, rib eye and sirloin steaks.
Guests enjoyed a sous-vide cookery demonstration by Executive Chef Chris Wicks, a real proponent of this scientific cooking-style.
Chris stated: “The economy often dictates which cuts of meat are more fashionable at any given time. I am totally converted by this style of cooking, I previously used the ‘pan to oven’ method but on discovering the Clifton Food range water bath, I learnt that I could not only create consistent portion sizes but standardise quality in every dish served to every guest. The water bath is a truly amazing piece of kit and should be part of any professional kitchen. Tenderisation of cheaper cuts is absolutely achievable and the finished result goes down a treat with customers!”
Another school of thought, fast and furious live-fire-cooking, was demonstrated in cooking the same three steak cuts on the Monalith Kamado Grill. These ceramic ovoid BBQs seared the marinated steaks to perfection and they were served to chefs in bread rolls, after all, it was perfect BBQ weather! Again the students were shown how to cook on market-leading ceramic grills.
All canapé and demo ingredients were kindly sponsored by Total Produce and Walter Rose Butchers, driving down the food cost of staging these crucial networking events for the next generation of professionals.
An altogether enjoyable day was had by all who attended and it was a great show of support for the local hospitality industry.
Photography by Craig Howarth: www.seaaitch-photography.com
