The Chefs’ Forum ‘Welsh Chapter’ Launch at Llangoed Hall was a Huge Success!

Monday the 23^rd March 2015 saw over fifty top chefs from across Wales gather at the stunning Llangoed Hall in LLyswen,  Brecon, for and inspirational day of cookery demonstrations, knowledge-sharing and networking.  Students from NPTC Group Newtown Campus worked with Head Chef Nick Brodie to prepare and serve spectacular canapés for a tough audience of culinary experts and industry people.

There was an electric atmosphere at the first ever Chefs’ Forum event to be held in Wales as chefs relished the opportunity to meet their peers in a relaxed yet opulent environment to share knowledge and expertise.  Some chefs travelled hours from North Wales to attend this ground-breaking industry event.

Having launched four years ago in Bristol, popular demand meant that this well-renowned catering industry organisation has now launched across the Severn Bridge.

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

The event commenced with a terrific canapé and Nyetimber English Sparkling Wine reception where students created and served bite-sized delights from Nick Brodie’s Llangoed Hall menu:

• Elderberry meringue, cherry paper and foie gras
• Llangoed Truffle Egg
• Hafod Cheese Beignets
• Home Smoked Salmon, Creme Fraiche and Caviar
• Chicken Satay
• Lemon Meringue Pie
• Dark Chocolate Éclair
• Praline Chocolate Macaroon

The canapés went down a storm and were a great prelude to the welcome speech delivered by Llangoed Hall Owner Calum Milne, Head Chef Nick Brodie, Chefs’ Forum Founder Catherine Farinha and College Head of School, Sue Lloyd-Jones (left).
The general consensus was that the students were a credit to their college and that they really maximised on the event.  Guests witnessed learners talking to employers and suppliers,  giving a very professional first impression.

Nick Brodie, Head Chef at Llangoed Hall commented:
“The Students were brilliant today and I really enjoyed hosting The Chefs’ Forum at Llangoed Hall.
I have overheard many positive conversations of chefs vowing to work with each other to refer students on between themselves to ensure they get work placements.  For me, today was a great opportunity to meet fellow chefs in person for the first time.”

Nick performed a duo of fabulous cookery demonstrations to his peers: Pigeon breast with bitter leaves and sprouting shoots, then Dover sole with brown shrimp cannelloni and puntarella.

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

Ingredients for the canapés and demos were donated by Chefs’ Forum sponsors Total Produce and Flying Fish. Morgans Butchers kindly supplied the meat.  Chefs’ Forum events are dependent on this much-valued support to stage events for the good of the industry.

Total Produce also arranged for James Smith of Puffin Produce to talk to the chefs about Welsh potato growers. James encouraged chefs to use more Pembrokeshire Early potatoes in their menus as a resurging and very tasty local species.

There was a great deal of positive feedback from students and staff at NPTC Group Newtown Campus. Speaking about her experience of the day, Mandy Carter, Senior Lecturer at the college said: “The Chefs’ Forum launch event went really well today.  It was a great opportunity for our students to work with the talented Nick Brodie and I was very impressed with the way that they networked with employers. We are very much looking forward to hosting the next event at our College and can’t wait to showcase our facility to the chefs.”

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

The Chefs’ Forum will hold quarterly events in Wales from now on.  The next event will take place at NPTC Group Newtown Campus on the Monday 29^th June 2015.  This event will showcase butchery, ‘pasture to plate’ cookery and the unique ‘on-campus’ farm. This college teaches agriculture as well as catering and will be a great venue for the second Chefs’ Forum event to take place in Wales.

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

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

Cornish Seaweed, Salt and Chefs!

Top chefs from all over Cornwall met at Rick Stein’s recently opened restaurant in Porthleven to learn more about locally grown seaweed and sea salt.  Students form Cornwall College and Truro & Penwith College worked under Head Chefs Fergus Coyle, Simon Allott and Luke Taylor to create and serve all-Cornish canapés to the guests from Rick Stein’s menu.

On Monday the 16^th March 2015, The Chefs’ Forum held yet another successful Cornish event, bringing together hospitality students and prospective employers whilst celebrating local produce.

The students’ canapés created under Fergus’ watchful eye proved a real hit with the tough audience of culinary experts.  The delicious morsels were accompanied by a welcome drink of Nyetimber English sparkling wine a great deal of positive feedback on both food and service was heard.

Fergus was very impressed with the students from the two Cornish Colleges, he said:
“I’ve really enjoyed mentoring the students today.  They were all very keen and a pleasure to work with.  It’s really impressive to see the quality of the candidates coming through Cornish Colleges and a great sign for the industry”.

The stunning canapé menu comprised:

• Goujons of Lemon Sole
• Grilled Mackerel, Pickled Vegetables
• Tuna Guacamole
• Tiger Prawns
• Chocolate Tarts
• Cinnamon Sugar Choux Buns
• Passion Fruit Custard Tarts with Coconut

All ingredients were kindly donated by local Chefs’ Forum sponsors Total Produce (Bodmin) and Flying Fish (Indian Queens) who help drive down food cost and facilitate these quarterly catering industry networking events.

Neil Irvine of Nyetimber then conducted an English Sparkling wine tasting for the Cornish chefs introducing four varieties of England’s answer to Champagne.   This high end product is often listed on wine lists next to and replacing the grande marques Champagnes and is an extremely popular choice in prestigious restaurants on a national and international level.  Nyetimber can be enjoyed locally at The Seafood Restaurant, Padstow, Restaurant Nathan Outlaw, Paul Ainsworth at No. 6, Padstow, The Ferryboat Inn, The Scarlet and Porthminster Restaurant.

The four wines tasted were:  Classic Cuvee, Blanc de Blancs, Rosé and Demi Sec.

Catherine Farinha, Founder of The Chefs’ Forum commented:
“I think this has to be one of the most popular events we’ve ever done in Cornwall.  The attendance today has been brilliant with over fifty chefs attending and enjoying this quarter’s Cornish event.  It was also lovely to see students from two local Colleges working together and networking with each other as well as employers.  There is a tremendous feel-good factor as we see the next generation of hospitality professionals putting themselves forward and taking part in events like this.

Philip Oakes, Programme Coordinator, Full time courses, Cornwall College Camborne added:
“The College has worked with The Chefs’ Forum, showcasing its students at quarterly events since its launch in Cornwall in 2013.  The Forum’s quarterly events, each with a different theme make for plenty of curriculum enrichment opportunity for our students.  This really motivates and inspires them whilst boosting confidence to approach potential employers.  It is really positive that they are meeting peers from other colleges to compare notes and experiences. Chefs’ Forum events help make our students more work-ready”.

During the event, Tim Van Berkel at The Cornish Seaweed Company showcased the various species of seaweed that he grows and harvests on the east coast of The Lizard Peninsula in Cornwall.  Species grown include sea lettuce, dulse, nori and serrated wrack – The chefs and students very much enjoyed the tasting session that followed.

The Cornish Seaweed Company currently supply famous eateries on a local and national level, such as Restaurant Nathan Outlaw, Fifteen Cornwall, Porthminster Beach Cafe, River Cottage, The Bedruthan Hotel and Barbecoa in London – This event would have encouraged more great Cornish chefs to use these tasty seaweed varieties in their cooking.

Greg Springer of Cornish Sea Salt then wowed the chefs with a live sea salt-making demonstration.  This is another great natural local product being showcased to the culinary experts and a staple ingredient in all professional kitchens.  It is fantastic that this market-leading brand hails from Cornwall.  The salt harvesting plant neighbours The Cornish Seaweed Company on the Lizard Peninsula.

Fergus Coyle and Simon Allott, Head Chef of Rick Stein, Porthleven performed two cookery demonstrations from the Rick Stein menu: Mussel masala, then Grilled Cornish Mackerel with Pickled Veg and Cornish Seaweed. He also showed how the seaweed can be used in live-fire-cooking local Mackerel on the fantastic ceramic ovoid-shaped Monolith Kamado Grill – The chefs then devoured beautifully fresh seaweed-smoked fish.  Tim Van Berkel advised in advance that dulse seaweed goes very well with mackerel – This was definitely true – The all-Cornish delicacy was truly delicious!

Photography by Andrew Plant:
www.imagine-photographic.com

Cheese, Cows and Curd at Quickes Cheese Farm

Top Devon chefs gathered at the picturesque, family-run Quickes Cheese Farm nestled in the beautiful north Devon countryside.  Mary Quicke MBE was the perfect host and her infectious enthusiasm for cheese fascinated the fifty culinary experts who attended.  The event was  held on the 9^th March 2015 and organised by The Chefs’ Forum in association with Cheese Cellar to raise the profile of Quickes Cheese and cheese making to top Devon chefs.

The Quicke family have been farming at Home Farm, near the village of Newton St. Cyres for over 450 years.  In 1990, Sir John Quicke and his wife Prue built the dairy where their daughter Mary Quicke MBE continues to produce outstanding cheeses today.

The afternoon continued with Mary Quicke providing an insight into how her award winning cheddar is made, followed by Ian Webber’s inventive cookery demonstration for Chicken with Celeriac, Quickes Smoked Cheddar and Thyme. Eight chefs were invited to compete in a traditional butter patting contest under the expert guidance of Quickes own butter patter, Sophie Mitchell.  Attendees also experienced a tour of Quickes dairy and the famous cheese cathedral which can house up to 13,000 27kg rounds of cheese at any one time.

Mary Quicke comments; “It’s great to have so many wonderful chefs visit Home Farm and to see these young students being inspired by more seasoned chefs. There has been a real sense of sharing knowledge today and people have willingly given their free time to attend. As a producer I think it is so important for local chefs to know about the food being grown and made in the region. It was a joy to take everyone on a tour of the Quickes dairy and to impart a better understanding of our cheese’s provenance. There were so many positives to be taken from a day like this – not least that Ian and his protégées for the day really showed us how versatile an ingredient cheese can be.”

Learners from Hit Training worked under Ian Webber and his team from The Five Belles at Clyst Hydon to help create and serve canapés showcasing his menu at the nearby restaurant. The work-based learners all benefitted greatly from meeting some of the top connoisseurs in the restaurant industry and can’t wait to help out at the next Chefs’ Forum event which will take place this May.

Ian Webber commented:
“Chefs’ Forum events enable us to involve trainee chefs and work towards creating great chefs for the future. It is our collective responsibility to indentify and encourage tomorrow’s great chefs.  This will ensure that creativity, talent and passion continue to flow through the catering industry. I found today’s event extremely rewarding and the HIT Training learners were an asset to my team in helping to prepare and serve canapés”

Paul Mannering, Academy Principal for HIT Training added:
“This event was an excellent opportunity for our learners to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase the apprentice chefs’ talent and skill.  Learners who took part said that they had an interesting and inspirational day which was very pleasing to hear.  It was extremely positive to see so many top chefs supporting the next generation of hospitality professionals”.

The exciting event saw top chef equipment, suppliers and local producers come together to showcase new products, techniques and share knowledge among catering industry people.

Cheese expert Owen Davies, Category Manager for Artisan Cheeses at Cheese Cellar stated:
“Mary Quicke is a legend and a true inspiration in the cheese world. It is fantastic to work with producers like her. Mary continually works to improve her product and is currently involved in writing a cheese education programme which will culminate in a professional qualification for the industry.  It is great to be able to bring chefs and learners to the source of such a fantastic local product enabling them to talk confidently about its provenance.  The Chefs’ Forum is a fantastic opportunity to meet chefs and catering students in the South West region.  Yesterday’s event was all about demonstrating the importance of provenance and environmental awareness needed to create award-winning traditional cheese”.

Other top chefs involved in the Devon chapter of The Chefs’ Forum include Michelin-starred chefs Simon Hulstone (The Elephant), Michael Caines (Gidleigh Park) and Mark Dodson (The Masons Arms).  Devon food hero Peter Gorton is a founder committee member of the Devon Chapter.

The Chefs’ Forum stages 32 chef events a year, from London to Cornwall, and Wales to Kent.

The next Devon event will take place at Boringdon Hall on the 11^th of May 2015.

Chefs wishing to attend should contact Chefs’ Forum Founder Catherine Farinha: 07585 700030.

Photography by: Russell Brown (Michelin-starred Chef-Patron of Sienna, Dorset)

‘Top Chefs Take a Shot at Game’ at Lady’s Wood Shooting School

The prestigious Lady’s Wood Shooting School was the venue for this quarter’s Bath & Cotswolds Chefs’ Forum event.  Majestic peacocks strutted around its beautiful grounds; the chilly temperature and dazzling sunlight meant you could see the birds’ breath as they called!  Fifty top chefs from The Cotswolds and Bath Chefs’ Forum enjoyed a day of clay shooting and Michelin-starred cookery demonstrations by Richard Davies (The Manor House Hotel) and Sam Moody (The Bath Priory).

The Chefs’ Forum stages quarterly events at various venues in the area and enables chefs to forge links with their peers, young chefs and aspiring front of house professionals from City of Bath College and Gloucestershire College.  Michelin-starred Richard Davies led the students in producing game canapés for an audience of industry experts.

Catherine Farinha, Founder of The Chefs’ Forum commented:
We held this event to showcase the connection between the sport of game shooting and game meat and hopefully increase the use of game meat in the chefs’ repertoire for next shooting season.  Richard Davies and Sam Moody demonstrated fantastic Michelin-starred standard cookery which has no doubt inspired their culinary peers and the young chefs. It is great that the students learned about the versatility of game meat whilst training to be chefs – They will take this knowledge on into industry with them.” 

Hospitality students from City of Bath College and Gloucestershire College joined Richard Davies in the galley-style kitchen at the shooting lodge. They produced stunning canapés showcasing top quality produce from Chefs’ Forum suppliers Walter Rose & Son, Total Produce and Flying Fish.  The Michelin-starred morsels from The Manor House Menu comprised:

• Venison Tartare, charcoal emulsion, beetroot
• Rabbit bon bon, mustard mayonnaise
• Parmesan sable with per las cheese
• Birds liver parfait with compressed apple and hazelnut

The students demonstrated to Richard and other prospective employer chefs who attended the event, the great skills that they have acquired on their courses with a view to securing apprenticeships in restaurants to further their career. Some of the students said they aspire to join The Exclusive Academy – A prestigious ‘finishing school’ for young chefs run by the Exclusive Hotels group – The Manor House Hotel at Castle Combe is part of this high-end hotel group.

Richard Davies Executive Chef of The Bybrook at Manor House Hotel said:
“I was delighted with the level of skill and professionalism demonstrated by the hospitality students whilst they were working in the kitchens with me at Lady’s Wood – I regularly work with both Colleges and consistently very pleased with the standard of the learners. It was great to see them enjoying themselves today; having a go at clay pigeon shooting and cooking and finishing canapés with my Junior Sous chef Dean Westcar and I.”

Expert shooting coaches at Lady’s Wood tutored top chefs and catering students in clay pigeon shooting with a view to inviting them to take up shooting game as a sport.  With further coaching, they will then have the necessary skills to shoot their own game meat to incorporate it into their menus.

Bridget Halford, Head of Hospitality at City of Bath College said:

“The students had a great day today. Chefs’ Forum events are a great opportunity for them to meet employers, gain new knowledge and network with peers from Gloucester College – We all enjoy taking part in the quarterly events – We’re also looking forward to helping out at the Hospitality Action Polo event this September Sam Moody, Richard Davies, join three other Michelin-starred peers from this area to cook for 350 guests to raise funds for our industry charity – Again, this will be great work experience for the students making them even more industry-ready on leaving college”.

The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time, promoting the use of game meat in chefs’ menus – This also motivates and inspires students.

Photography by:
www.johnarandharablackwell.co.uk
© 2014 John Arandhara-Blackwell. All Rights Reserved.
© 2014 Tor Pearce. All Rights Reserved.

Lainston House Hosts ‘Fizz, Cheese and Sous-vide’

Lainston House, an Exclusive Hotel near Winchester this week played host to a ‘Fizz, Cheese and Sous-vide’ culinary showcase in association with The Chefs’ Forum and the hotel’s Head Chef Olly Rouse who, along with Andy Mackenzie of the Exclusive Chefs’ Academy, displayed their skills to the great and the good of the Hampshire food scene, including established chefs, local suppliers and catering students from across the region.

The afternoon began with a welcome reception with delicious canapés prepared by local students, followed by a sous-vide demonstration presented by Olly Rouse, using Clifton Food Range water baths and a masterclass delivered by Andy Mackenzie and his Exclusive Chefs’ Academy team.  Nyetimber English Sparkling Wine provided the fizz for the afternoon, which was paired with some delicious cheeses from Salisbury-based Loosehanger Dairy, available through Harvest Fine Foods.

Over forty chefs and employers from across Hampshire and Dorset restaurants attended the event, including representatives from the award-winning Plough at Longparish, The Ideal Collection, that operate an array of leading pubs and restaurants across Hampshire, and the Upham Pub Company. In addition, students and chef lecturers from educational institutions including Highbury College in Portsmouth and Bournemouth & Poole College were in attendance.

Catherine Farinha, Founder of The Chefs’ Forum commented; “This event proved a major success in that the students really benefitted from being in the company of such inspirational chefs whilst learning new skills and networking with perspective employers from across Hampshire and Dorset. The Chefs’ Forum oils the wheels of communication between industry and education and there is nothing more rewarding than learners feeding back to us with comments of what an exciting day they’ve had!’’

Andy Mackenzie of Exclusive Hotels and Venues added “It was a real privilege for both Olly and I to showcase some of the latest techniques being used in our professional kitchens on a daily basis and for ourselves and students from the Exclusive Chefs’ Academy to share our knowledge with both industry peers and future talent from across the Hampshire food scene. Judging on the quality of the food produced today, there’s no doubt in my mind that the next generation of Hampshire based chefs have very bright futures ahead of them!’’

The Exclusive Chefs’ Academy launched in July 2014 with 13 aspiring chefs learning from the award-winning and Michelin-star chefs within the Exclusive portfolio of restaurants, developing home grown talent and creating future stars of the Exclusive Hotels and Venues family.

Photography by www.imagine-photographic.com

Nikkei cuisine, Maki Sushi and Cocktail Master Class for Westminster Kingsway Chef Students and Professional Chefs at top London restaurant, Chotto Matte

A group of lucky Westminster Kingsway College chef students have participated in a master class and competition of sushi cuisine at London restaurant, Chotto Matte in an event organised by The Chefs’ Forum. The Chefs’ Forum held one of its quarterly London events at this exciting restaurant in partnership with Westminster Kingsway College to showcase students’ skills to top London chefs and to forge valuable links between the College and employers.

Chotto Matte (meaning ‘wait a minute’ in Japanese) is the brainchild of restaurant guru Kurt Zdesar, who helped launch Nobu and founded the popular Dim Sum chain Ping Pong. Kurt travelled through Peru with Chotto Matte’s Executive Chef, Jordan Sclare, to gain inspiration for the Japanese/Peruvian fusion menu which has gone down a storm with London’s restaurant scene.

The College chef students attended two events at the restaurant – a Maki master class taught by Head Sushi Chef Keita Sato at Chotto Matte and then the sushi competition and forum held at the main Chefs’ Forum event on Monday the 16^th February. The students got to grips with Nikkei cuisine under Executive Chef Jordan Sclare and Head Chef Michael Paul.  They then prepared canapés and demonstrated their new culinary skills to an audience of over seventy chefs and potential employers from across the capital.

Head Chef Michael Paul is an ex-student of Westminster Kingsway College and he found The Chefs’ Forum event very valuable indeed.  He commented: “Having attended Westminster Kingsway, it has been amazing to hand my knowledge and skills on to the next generation of young chefs at this fantastic College, it was great to host my old lecturers at Chotto Matte too.  I have very much enjoyed working with the students and based on their outstanding performance in my kitchen, I would happily take them all on!”

The select group of six students who attended the Sushi master class also took part in a live Maki Roll competition in front of the professional chefs.  This type of sushi is made by wrapping up a variety of ingredients in rice and crispy nori seaweed. Some of the most common ingredients for maki sushi include salmon, tuna and avocado. Chotto Matte also blow torch the sushi to finish it off!

Jessica Vakos, professional chef student at Westminster Kingsway College was awarded the first prize in the Maki competition winning a fantastic Global Oriental knife set as a prize. The set, worth £300 was kindly donated by this market-leading knife supplier was chosen as something that the student can take on into industry with them to remember their time at Chotto Matte.

Alexandra Jones, Programme Manager of Professional Chef Diploma Courses at Westminster Kingsway College organised and coordinated nine students, participation in the event, she commented: “The students have really enjoyed working with Jordan, Michael and the team at Chotto Matte. They have gained new knowledge and techniques in Nikkei cuisine and sushi that aren’t taught in College.  It is curriculum enrichment opportunities like this that will make our students industry ready. We will continue to work with The Chefs’ Forum going forward to offer our students the chance to learn from the very best in the business”.

Chotto Matte’s Executive Chef, Jordan Sclare commented: “We have thoroughly enjoyed every aspect of this event.  It was great to see the students engage in what we do here – It is highly rewarding to inspire young people and I was very impressed with the standard of their work and level of professionalism. I am very much looking forward to the next Chefs’ Forum event.”

Westminster Kingsway College champions world food in its catering curriculum. Recently, the College co-organised a two week festival of Korean food and ‘K-Cuisine Workshops’ with the Korean Cultural Centre UK.

Photography by:
www.johnarandharablackwell.co.uk
© 2014 John Arandhara-Blackwell. All Rights Reserved.
© 2014 Tor Pearce. All Rights Reserved.

The Chefs’ Forum’s 3rd Birthday with Roux Scholar Paul O’Neill at Berwick Lodge

Three years after its launch, The Chefs’ Forum returned to Berwick Lodge for a day of cookery demonstrations and networking.  Over eighty top chefs from Bristol and surrounds attended the busy event where Roux Scholar Paul O’Neill worked with students from City of Bristol and Weston College to showcase his delicious restaurant menu at Hattusa, Berwick’s fantastic new restaurant.

VRQ level 2 and BTEC students from City of Bristol and Weston College aided Paul and his team at Berwick in preparing and serving the canapés at the event.  It is these students (Chefs and Front of House) who will be placed in apprenticeships with the employers who attended over the coming months.  The event was a great chance for them to demonstrate their impressive skill sets.

All ingredients used at The Chefs’ Forum were kindly donated by Chefs’ Forum sponsors Total Produce, Walter Rose & Son and Forest Produce.  It is this vital support that drives the food cost down and enables The Chefs’ Forum to stage these vital industry events.

A Nyetimber English sparkling wine reception and Monolith Kamado BBQ were also laid on for the chefs and students.  The ovoid-shaped ceramic grill is powered by locally produced charcoal was used to cook a sixteen hour pork shoulder which proved a real hit with the guests.

Paul O’Neill was very impressed with the students from both Colleges, he commented:
“The students were very keen and eager to learn and a credit to their colleges, they showed every sign of being culinary stars of the future.  I will be certainly sourcing my apprentices from both Bristol and Weston College and would welcome the chance to work with them on a regular basis.”

Jack Cook of Walter Rose and Sons demonstrated how to roll and tie pork. Four students and four professional chefs then tried their hand at the intricate process.  Jack was so impressed with the skills displayed that he invited all participants up to his premises in Devizes for a day of butchery and farm visits.

Jack commented:
“It was great to see so many chefs and students taking an interest in butchery – I am a fourth generation butcher and really enjoyed the chance to pass on skills I have learnt”.

BCR Associates then gave a presentation to the chefs on cost saving in their business and gave examples of how they can reduce outgoings on utilities and improving efficiency.  Bristol Audi then showcased the new Audi A3 e-tron which also saves the business owner money and tax costs.

The Chefs’ Forum was founded in November 2011 and launched at Berwick Lodge in January 2012. It has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South UK-wide level.

Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated:
“It is wonderful that we are revisiting our stunning launch venue to commemorate an extremely successful three years.  We have forged valuable links between the catering colleges and top chefs in our outstanding local restaurant scene.  Communication between the two entities is now effortless and this will lead to the next generation of top chefs learning from the very best in the business.”

The Chefs’ Forum plans to roll out to Wales this March working with prestigious industry organisations to facilitate this.

Photography by Jon Craig: www.joncraig.co.uk

Top Chefs Showcase Surf & Turf with Highbury College Students

The Chefs’ Forum held a lunch at Highbury College on the 17th November 2014 to celebrate a third successful year of twenty eight chef events opening communication channels between education and industry throughout the South of the UK.  Matt Budden, Marriott Chef of the Year and Executive Chef at The Highcliff Marriott teamed up with Paul Watts of Meon Valley Marriott to cook a stunning surf and turf lunch with the students for fifty top chefs.

Highbury College has a great training facility in The Chimes, a beautifully designed city-centre restaurant open to the public for lunch daily, also hosting regular themed dinners.

A reception of Nyetimber English Sparkling wine was enjoyed by guests in advance of a student learning trip to see its Sussex vineyards early next year.- This will be a great opportunity for the learners to see grand marque standard sparkling wine on UK soil.  Koppert Cress has also offered to host students at its growing plant in the Netherlands and Walter Rose a butchery masterclass at its farm.

Head of Department Travel, Hospitality and Catering Robert Strachan stated: “These offers of curriculum enrichment opportunities are music to my ears, it is brilliant that we have been able to meet such fantastic producers and suppliers through The Chefs’ Forum – We will definitely make these excursions happen as the students will greatly benefit from these ‘money can’t buy experiences!”

Top chefs from across Dorset and Hampshire were extremely impressed with the standard of cooking and front of house service and very much enjoyed their fabulous lunch consisting of a two-course course meal showcasing Dorset Scallops and finest sirloin supplied by Samways Fish and Walter Rose Butchers respectively.

Whilst the chefs and students were busy putting the finishing touches to the delicious lunch, Mark Machin from Samways and Jack Cook from Walter Rose presented various ways to cook with cuttlefish and butchery techniques for a whole rump of beef to minimise waste.

Chefs’ Forum sponsors kindly donated all ingredients for the lunch which facilitated the creation of a fabulous menu :

Surf
The Oxford Charcoal Company Smoked Samways Scallops with Repertoire Ras el Hanout Spice, Roasted Figs, Honey and Princesse D’Isenbourg Saffron Vinaigrette

Turf
Walter Rose Roast Sirloin of Maple Glazed West Country Beef, Horseradish Remoulade, Celeriac, Beetroot, Wild Mushrooms and Watercress

Fresh ‘Comins Tea’ Green Tea & Sesame Madeleines served with Comins Tea

All fruit and vegetables where supplied by Harvest Fine Foods

It is these sponsors who facilitate the existence of The Chefs’ Forum in driving down the food cost through donation of ingredients to the college in staging events like this.  At the same time, suppliers’ fine ingredients are showcased to an audience of top chefs and tomorrow’s chefs.

The lunch was expertly served by first year front of house students who volunteered to take part in the event.

Robert continued: “We as a College are looking to improve our links with employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this.  We look forward to quarterly events where we can keep in touch with industry and improved communication with professional kitchens on a local level”.

After lunch, Catherine Farinha presented The Chefs’ Forum to the chefs and urged them work more closely with the college in performing cookery demonstrations and offering curriculum enrichment opportunities to its students.

Chef Paul Watts, Head Chef at Meon Valley Marriott, a large local employer added: “Forging links between the colleges, apprentices, leading chefs and high quality suppliers is a key way for the industry to grow and get stronger. It will be a great opportunity to work more closely with Robert, the other forum members and the colleges.”

The Chefs’ Forum launched three years ago in November 2011 and has since expanded to include highly accredited  chefs, catering colleges and top suppliers from London to Cornwall and over to Kent.

Catherine Farinha, Founder of The Chefs’ Forum and event organiser stated: “We have forged valuable links between the catering colleges and top chefs across the country and it is wonderful to have staged such a well-received event at Highbury College.  Today has shown that communication between education and industry can be effortless and this will lead to the next generation of top chefs and Front of House professionals learning from the very best in the business”.

The Chefs’ Forum plans to roll out to Wales in spring 2015 working with top chefs and suppliers to facilitate the long anticipated launch – Exciting times!

The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski

The Feathered Nest Country Inn played host to a Game Cookery Event Led by Head Chef Kuba Winkowski. Fifty top Chefs From across The Cotswolds and Bath area congregated at The Good Pub Guide’s Gloucestershire Country Dining Pub of the Year 2014 for a day of Game Cookery & Butchery demonstrations, Nyetimber English Sparkling wine tasting and networking.

The event, organised by The Chefs’ Forum was to showcase budding young chefs and front of house professionals’ skills from Gloucestershire College.  Six level 2 students worked with Kuba in his three AA Rosette kitchen at The Feathered Nest to produce delectable game canapés for the top chefs in attendance.

Award-winning chef Kuba said: “We are surrounded by game meat here in The Cotswolds and today was all about extending the knowledge of qualified chefs and students alike. Game is one of the things that chefs can shy away from because they are nervous about it.

“We are in The West country and it makes sense for local chefs to know everything about game as it is managed and shot on their doorsteps. I love cooking with game and really enjoyed the chance to showcase game dishes served on the menu at The Feathered Nest, for which it is renowned.  It was also fantastic to work with the College students who were a pleasure to work with”.

Neil Irvine of Nyetimber (England’s delicious answer to champagne) tutored front of house students in the correct pouring and service of Nyetimber as a welcome drink.  He also gave a fascinating presentation with tasting to both students and chefs on the production and five varieties of Grand Marque Standard wines.  In 1998, Nyetimber planted its first vines and today, the House is regarded as one of England’s finest wine producers.

Neil commented: “The chefs and students really enjoyed the tasting. I am really looking forward to showing them the Nyetimber vineyard in West Sussex in the spring to see first hand Chardonnay, Pinot Noir and Pinot Meunier grapes growing in the lee of South Downs which affords them to be sheltered from the coastal winds. Prior to the harvest, the grapes are tasted to ensure the best flavour development before picking – It will be great to give the students and chefs the opportunity to taste grapes and see our stunning vineyards!

Walter Rose Butchers then gave a fascinating game butchery demonstration to increase chefs’ confidence in working with and serving game meat dishes in their restaurants.

Catherine Farinha, Chefs’ Forum Founder and event organiser concluded that: “The day has been a great success. It is curriculum enrichment opportunities like these that make young people industry-ready and prepare them for the world of work.  Today’s game cookery master class was another example of top chefs and butchers passing on their knowledge and skills to both their peers and the next generation of chefs – It is great to see such passion and enthusiasm from all involved”

The Chefs’ Forum hold quarterly events across the Cotswolds and Bath to expand chefs’ skill sets, each time featuring a different specialism, from fishing to shooting, foraging to butchery and at the same time, forging greater links between hospitality education and industry through networking which is vital for all concerned.

Photography by:
www.johnarandharablackwell.co.uk
© 2014 John Arandhara-Blackwell. All Rights Reserved.
© 2014 Tor Pearce. All Rights Reserved.

Top Chefs Gathered in the Late October Sunshine for ‘A Game of Guns’ at The Kent Cookery School

Late October sunshine continued to be kind to The Chefs’ Forum as fifty top chefs from across Kent gathered at Kent Cookery School in Ashford for a day of game cookery and clay shooting.  The event enabled the chefs to learn about the conservation of game meat whilst forging links with their peers, young chefs and aspiring front of house professionals at East Kent College. 

Annette Cole from The British Association of Shooting and Conservation (BASC) gave an educational speech to the culinary experts on sourcing game meat responsibly whilst warning against buying it ‘through the back door’ from poachers as it is often shot incorrectly.

Catherine Farinha, Founder of The Chefs’ Forum commented: We held this event to showcase the connection between the sport of game shooting and game meat and hopefully increase the use of game meat in the chefs’ repertoire for next season.  It is great that chefs and students were able to learn about the versatility of game meat and the whole process of its conservation and shooting.” 

Eden Allsworth, a level 2 student at East Kent College joined Dan Kennedy and Ollie Mills in their kitchen to prepare game canapés for an audience of top local chefs at Kent Cookery School.  Eden was able to demonstrate the great skills that she has acquired on her course with a view to securing an apprenticeship to further her career.

Dan and Ollie were delighted with the level of skill and professionalism demonstrated by Eden and she was an asset to the team.

Dan Kennedy then performed two brilliant cookery demonstrations of hot smoked pheasant, then Tandoori wood pigeon with apple, mango and chicory salad.

Great chefs should never stop learning and will no doubt draw inspiration from peers sharing knowledge and their best recipes.

Expert shooting coaches from the British Association of Shooting and Conservation (BASC) tutored the chefs and catering students in clay pigeon shooting on a neighbouring farm with a view to inviting them to take up shooting as a sport.  With further coaching they will then have the necessary skills to shoot their own game meat to incorporate it into their menus.

Game meat is delicious and there are many different species to enjoy and different times of year due to its seasonality – This event showcased its versatility in the various ways it can be prepared.

The Chefs’ Forum aims to enhance the skill sets of top chefs in industry through updating them with the latest techniques being used by their peers – This time, promoting the use of seasonal, responsibly-sourced game meat in restaurant menus.

Photography by Manu Palomeque: www.manupalomeque.com