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
Top Chefs Cook at The Chefs’ Forum Autumn Lunch at The Manor House in aid of Hospitality Action
The Chefs’ Forum held its third Annual Autumn Lunch for sixty guests. The sell-out event showcasing top southwest chefs generated over £5000 for Industry Charity, Hospitality Action and took place at The Manor House Hotel on the 13th October 2014.
Michelin-Starred Richard Davies, Executive Chef of The Manor House Hotel hosted the event which never saw so many great chefs on the pass! He cooked with five peers, each with a combination of Michelin stars, TV appearances and industry accreditations to raise money for the industry benevolent charity, Hospitality Action. Each chef expertly cooked one of six courses to showcase the best cooking that the South West has to offer. The chefs who took part were:
Richard Davies (The Manor House Hotel), Sam Moody (The Bath Priory), Jon Howe (Lumière), Emily Watkins (The Kingham Plough), Hywel Jones (Lucknam Park) and James Durrant (The Plough Inn at Longparish).
Host Richard Davies said: “This year’s autumn lunch was an amazing experience – It was a real privilege to work with such talented chefs from across the South West and a fabulous opportunity for my team to work with them in our kitchen at The Manor House Hotel. The lunch sold out and raised over £5000 for our industry charity, Hospitality Action, we are delighted with this!”
A silent sealed bid auction made up of luxury dinners and stays donated by each the chefs taking part and a Nyetimber sponsored raffle helped to boost monies raised making this the most gainful Autumn Lunch yet: Chefs’ Forum sponsors including Princesse d’Isenbourg, Total Produce, Forest Produce Walter Rose & Son, Cacao Barry and Peller Ice Wine all donated ingredients driving down the food cost, making the most money possible for the charity.
Richard Davies also heads up the Bath & Cotswolds chapter of The Chefs’ Forum with Sam Moody (The Bath Priory) and Bridget Halford of City of Bath College. These two Michelin-starred chefs often give up their time to work and mentor hospitality students at the College enabling them to learn from the best.
Ken Crosland (Alcohol & Drug Consultant) from Hospitality Action gave a speech about the fabulous work the charity does in helping chefs overcome problems with stress, debt, drug and alcohol issues.
Ken commented: “The work we do is vital in offering support to hospitality people when they fall on hard times. It is great that The Chefs Forum is helping to raise our profile and highlight the work we do, this money will go towards helping those in need”.
At the lunch, hospitality and catering students from South West colleges got the opportunity to sample the best in Michelin-starred dining, most of them, for the very first time. All students who attended were chosen for outstanding performance on their hospitality courses.
Catherine Farinha, event organiser, Chefs’ Forum Founder and Hospitality Action, South West Regional Board Member stated: “The Chefs’ Forum is now a South UK-Wide concern. It was great to have hospitality students and teaching staff from all regions present at the event. This lunch represented everything The Chefs’ Forum has become and we are so grateful to the chefs and sponsors for their involvement in this charity event for such a worthy cause for which I sit on the South West board. This lunch was a fabulous chance for current and future chefs and front of house professionals to witness first-hand , industry-leading cookery and service!”
Photography by Katinka Herbert: www.katinkaphotography.com
Fabulous Fish, Fishermen and Filleting Competition at Newlyn Fish Market!
Brilliant October sunshine kissed the Chefs’ Forum’s fifth Cornwall event, this time held at Newlyn Fish Market. Budding young chefs from Cornwall College got the opportunity to board fishing boats and talk to skippers about life at sea. Top chefs from across Cornwall learnt about sustainable fishing in Cornish Waters from the Cornish Fish Producers Organisation.
This event celebrated collaboration between industry networking organisation The Chefs’ Forum and the Cornish Fish Producers Organisation with a common purpose to teach chefs and hospitality students about where the fish they use in their everyday profession comes from and factors facilitating its availability.
Andy Wheeler, spokesperson for the CFPO stated: “It was great to be able to host The Chefs’ Forum here at the fish market, the market was transformed into a kitchen for the day and the students worked with their lecturers to brilliantly showcase Newlyn market fish in producing some excellent canapés.
He continued “Inviting the chefs and students onto the boats was a great way to encourage them to cook with less mainstream species such as megrim sole and let them know about the abundant quantity of hake being caught off the Cornish coast. Using species that are in plentiful supply really helps our fishermen.”
Stephane Delourme then judged two heats of a fish filleting competition; students then professional chefs. VRQ Level 2 student Fraser Hill won the student element which secured him a ‘money can’t buy experience’ of a day shadowing Stephane in his kitchen. This will contribute towards making him ‘industry-ready’ on leaving College in line with College learning objectives communicated to culinary guests at the event.
Anton Buttery of Langman’s Restaurant, Callington won the professional heat with a score of a perfect ten for his filleting expertise. Anton’s prize was a box of goodies from Chefs’ Forum sponsors Total Produce, Forest Produce and Cornish Sea Salt. It is this vital support that makes Chefs’ Forum events possible as they are free to attend for students and chefs.
The day was rounded off with a fabulous boat trip out to sea for chefs to try their hand at mackerel fishing. The chefs and students had a great day and relished the chance to catch up with friends old and new whilst learning about the provenance of Cornish fish.
Butchery, Chocolate Tasting and an Urban Forage at South Thames College
Having just celebrated its first birthday, the ‘Taste’ restaurant at South Thames College played host to The Chefs’ Forum’s third event in London since its launch at Westminster Kingsway College with Pierre Koffmann last May. On Monday 29th September, The College’s Chef Ambassador Bruno Loubet worked with Head Chef at Coworth Park Ross Marshall to produce impressive savoury and sweet canapés with VRQ Level 2 students for the top chefs who attended the event.
Loubet, Ex head chef at Le Manoir aux Quat’Saison and latterly chef proprietor at Bistro Bruno Loubet & The Grain Store said: “The students have been excellent, very professional and extremely enthusiastic. I do a lot with the College as its Chef Ambassador and am very impressed with its students’ performance, it’s great to be able to pass on my knowledge and experience to the next generation of young chefs.”
Ross Marshall added: “I have really enjoyed working with the students today. It was great to see them knuckle down and take direction. The result was some excellent work. One VRQ Level 2 student Sam Atunrase (17) attempted complex macaroons for the first time and completely excelled at them – I was very impressed.”
Jessie Dang (18) also VRQ Level 2 is billed as one of the College’s most promising students by her lecturers. Jessie has attended and helped out at three previous Chefs’ Forum events in London and Bristol and says she really enjoys the chance to network with employers and work with top chefs. Last time it was The Craft Guild of Chefs National Chef of The Year winner Adam Handling at St Ermin’s Hotel and this time top chef Bruno Loubet, she said: “I have had a really exciting day and can’t wait to put myself forward to help out at future Chefs’ Forum events, I find them very inspirational”.
All ingredients for canapés were supplied by Turners Fine Foods, Walter Rose & Son Butchers, Cacao Barry chocolate and First Choice Produce.
Bruno Loubet then performed a brilliant cookery demonstration of ‘Posh Pringles with a celeriac mousse’ to an audience of chef peers and students.
Dessert came in the form of a tutored chocolate tasting session for the culinary experts with Beverley Dunkley of Cacao Barry, guests got to taste four different chocolates which was very interesting indeed.
The day was rounded off with fantastic urban forage with Michelin-starred Simon Hulstone’s personal forager David Harrison in Merton Park, Morden which neighbours the College. Students and chefs alike discovered a plethora of edible flora, fauna, fruit and fungi growing wild and free in the local London park!
This Chefs’ Forum event was a great success and showcased the world class facilities and talented young chef and front of house students at South Thames College to local employers firmly putting it on the industry map.
The Chefs’ Forum Field Kitchen at New Forest Fruit Company
A balmy strawberry poly tunnel at The New Forest Fruit Co fruit farm lent its self as the perfect set up for ‘The Chefs’ Forum Field Kitchen’ on Monday 22nd September. Fruity cookery demonstrations and a tour of the fruit farm and its produce offered a real field to fork experience to top chefs and hospitality students alike.
Students from both Highbury College and Bournemouth & Poole College worked with high-end private caterer Stephane Jouan (Cuisine Saveurs) to produce some excellent canapés showcasing beautiful strawberries and Haskap berries grown on the fruit farm.
Stephan said: “The students have been excellent, very professional and extremely enthusiastic. Based on today’s performance, I would welcome any of them to work with me in my kitchen if they wished to do so”.
Level 3 student Chris Phillips of Highbury College added: “Working with Stephan and the students from Bournemouth & Poole College has been fab! I have had a really exciting day and can’t wait to put myself forward to help out at future Chefs’ Forum events”.
A field kitchen was set up in a poly tunnel at the farm with Cooktek Induction and a BlueChef cooking engine and Magic Vac Pack machine all supplied by MCS Technical Products. This market leading kitchen equipment was used to create strawberry jam and fantastic sweet and savoury canapés including beef carpaccio in soy sauce, Thai style quenelle of crab, scallops in pancetta, compressed strawberries cooked sous vide in a Clifton Food Range water bath and lemon crackle in sweet pastry cups.
All ingredients for canapés were supplied by Harvest Fine Foods, Walter Rose & Son Butchers and Samways Fish Merchants.
Executive Chef Matt Budden of the Highcliff Marriott then performed a brilliant cookery demonstration of fresh strawberries with black pepper crème fraiche and a strawberry crumble.
Matt has just been appointed Marriot Europe Chef of The Year and is a great role model to students entering into industry.
Matt said:“Chefs’ Forum events are vital in giving students a real field to fork experience. It is really important that they know the provenance of ingredients they use every day, it is also great for them to meet potential future employers.”
Michelle Comins of Comins Tea House then gave a tutored tea tasting to the guests which was very much enjoyed by chefs and students alike. Tea is now being considered as a serious alternative to coffee as the perfect end to a perfect meal. It was lovely to see the students engage in the whole ‘tea ceremony’ concept and asking questions at the end.
The perfect day was then rounded off with a sunny tour of the fruit farm, where Director Sandy Booth gave a fascinating presentation on strawberry and new Haskap super berry growing.
Sandy was a great host and commented: This Chefs’ Forum event has been a great opportunity to showcase the many different varieties of strawberry grown here on the fruit farm. We grow strawberries from March to December to try and keep imports out and reduce food miles.
The Chefs’ Forum field kitchen event was a great success and the concept will be repeated with other partner Colleges throughout the south west and south east as a result.
Photography by Andrew Plant: www.imagine-photographic.com
Top TV Chefs go Pan to Pan in Chefs’ Forum Cook-off
The brightest and best culinary talent from Bath and the Cotswolds gathered at Ellenborough Park in Cheltenham yesterday (Tuesday, September 15).
The event, organised by The Chefs’ Forum, saw Ellenborough Park Executive Chef, David Kelman demonstrate two of the dishes from his menu, before going pan to pan in a cook off with fellow Great British Menu contestant Emily Watkins from the Kingham Plough.
The chefs were greeted at noon by a stunning canapé and Peller Icewine Cuvée Rose reception. Students from Gloucester College worked with David Kelman all morning to produce a fabulous array of canapés, showcasing host venue Ellenborough Park’s three AA rosette menu. The canapés and Icewine Cuvée were also expertly served to the industry guests by the students who were a real credit to their college.
The learners received offers of work from the employer guests as a result of their faultless chef and front of house skills – It is the creation of this opportunity platform for young people to meet employers and forge links with them that is the main driving force behind Chefs’ Forum events.
It was then time for BBC2’s Great British Menu stars Emily Watkins and David Kelman to go ‘pan to pan’ in a highly entertaining and impressive cook-off using a mystery selection of seasonal produce selected by Chefs’ Forum sponsors.
The pair were given a selection of ingredients to use, provided by sponsors Total Produce, Walter Rose & Son Butchers and Forest Produce, which included duck breast, gizzards and liver as well as a selection of fresh vegetables including rainbow chard, figs and cep mushrooms! The chefs had 45 minutes to create a dish before the guests voted on a winner.
David cooked devilled liver and kidneys with pearl barley and artichoke and a pan-fried duck breast on a bed of vegetables cooked with honey and soy, but it was Emily’s creation of duck terrine and parfait wrapped in chard with fig chutney and carpaccio of figs which won the day, and a prize of the use of a luxury Audi Q7 for the weekend, supplied by Tetbury Audi.
There wasn’t much in it and Emily won by just two votes!
Emily said: “It was really nerve wracking. I always want to do the best I can, whatever I’m doing. We had great seasonal produce to work with and the ingredients are the sort of thing that are commonly found in our kitchen so I didn’t feel too far out of my comfort zone. But it’s always nerve racking cooking in front of fellow chefs.”
After a barbecue lunch the assembled chefs were led on a forage around Ellenborough Park’s stunning grounds by David Harrison, personal forager to Michelin-starred Simon Hulstone from The Elephant in Torquay.
Chefs’ Forum events give chefs the opportunity to network, exchange ideas and meet top producers and suppliers from across the region.
Chef David Kelman said: “I think the Chefs’ Forum is great because chefs don’t normally get much opportunity to talk and network with each other. It gives us the chance to meet up, see other places and have a bit of fun as well. It’s a great event for chefs.”
Catherine Farinha, Founder of The Chefs’ Forum stated:
“There was a real buzz at today’s event; I think it was one of the best yet. The Cook-off, a first for The Chefs’ Forum, enabled us to showcase the tremendous skill sets held by both David and Emily as well as the finest seasonal produce and latest techniques on the best equipment. This epitomised The Chefs’ Forum and how we love to enthuse and inspire the next generation as well as top chefs already in industry”.
The Chefs’ Forum will be hosting an autumn lunch at the Manor House at Castle Combe in aid of Hospitality Action on October 13.
Emily will be joined in the kitchen by host Richard Davies (The Manor House Hotel), Sam Moody (The Bath Priory), Jon Howe (Lumière), Hywel Jones (Lucknam Park) and James Durrant (The Plough Inn at Longparish), who will each be cooking a course.
Tickets cost £95 and 65 are available (advance bookings only) from Joanne Thom in the Events Team at The Manor House Tel: 01249 784830 or email: joanne.thom@exclusive.co.uk – full payment is required at time of booking.
Photography by Andrew Plant: www.imagine-photographic.com
Bristol Chefs do ‘Harbourside Pork from Field to Fork’ at The River Grille
The Chefs’ Forum held a ‘from field to fork’ butchery event at The River Grille. The inspirational and educational day saw some great pork cookery demonstrations by Head Chefs Matt Lord (The River Grille) and Toru Yanada of the neighbouring Riverstation restaurant. An impressive nose-to-tale pork butchery master class by Walter Rose & Son followed the cookery demonstrations giving the chefs real food for thought.
Fifty guests including Good Food Guide listed and AA Rosette chefs attended as well as City of Bristol College lecturers and industry movers and shakers – An extremely tough audience for the demonstrating chefs. Matt, Toru and the butchers were fantastic, displaying the utmost in expertise and professionalism – The event was a real success.
Head chef Matt Lord said:
“I really enjoyed hosting The Chefs’ Forum today; working with Toru brought some great Japanese cooking techniques to our kitchen and these were showcased in his demo. It was brilliant to collaborate with a neighbouring restaurant for the good of the local chef scene. Overwhelmingly positive feedback told me the chefs all had a great day and the butchery was extremely valuable in broadening skill sets and sharing techniques.”
Ingredients for canapés and demonstrations at The River Grille were kindly donated by Chefs’ Forum Sponsors Walter Rose & Son, Total Produce, Forest Produce and coffee by Wogan Coffee. This enabled them to showcase their quality produce to top chefs in the Bristol area.
Miriam Garstang, Curriculum Leader of Hospitality & Catering at City of Bristol College stated:
“We as a College are looking to improve our links with local employers in the catering industry and The Chefs’ Forum is a perfect vehicle to do this. Our staff and students really enjoy contributing to its quarterly events where we can keep in touch with industry and benefit from improved communication with professional kitchens and Food & Beverage Managers on a local level”.
Catherine Farinha, Founder of The Chefs’ Forum 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. Today, we were dubbed the ‘glue that binds them all together’ which is a fantastic compliment. It is so rewarding when chefs, students and suppliers express gratitude for having had a great day and learnt new skills at our events”
The Chefs’ Forum launched four years ago and has since expanded to include highly accredited chefs, some celebrity chefs, catering colleges and top suppliers on a South UK-wide level.
Photography by Jon Craig: www.joncraig.co.uk
Top Chefs Go Wild at Coastal Forage in Cornwall!
Stunning Mawgan Porth coastline formed the backdrop for The Chefs’ Forum Coastal Forage at Bedruthan Hotel yesterday. A couple of summer showers punctuating blustery brilliant sunshine didn’t deter top Cornish chefs, top local suppliers and Cornwall College Hospitality students from attending the wild food walk led by foraging expert and chef Adam Clark.
The aim of the day was to encourage top Cornish chefs to forage for their menus with Adam showing them example of the vast range of species growing on the doorstep: From peppery wild rocket in the car park of the hotel to sea spaghetti on the beautiful shoreline.
Students from Cornwall College got the opportunity to show off their culinary skills, working alongside Adam and Darren to create beautiful canapés incorporating costal foraged ingredients for the culinary experts.
Executive chef Darren Millgate performed a cookery demonstration of chilli-smoked ray wing with a foraged tomato salad – He explained how seaweed is dried then rehydrated to achieve the delicate seaside flavours. With beautiful dishes like this on the menu, The Herring restaurant at Bedruthan is a must-visit dining destination in Cornwall!
Adam Clark then showed the chefs a white board displaying various foraged ingredients so the chefs knew what to look for on the walk. These ingredients were used in an impressive cookery demonstration by Adam who started his foraging journey in central London of all places!
The Chefs’ Forum stages quarterly events to enhance top chefs’ skill sets and strengthen links with local catering colleges to inspire and enthuse the next generation of young chefs.
Expert forager and Chef Adam Clark led his peers and catering students around the stunning coastal path, rocks and costal scrubland. Adam advised the Cornish chefs on the best way to identify, pick and incorporate foraged rosehip, wild plums, black mustard, samphire, meadowsweet and sea buckthorn into restaurant menus.
Adam Clark stated:
“I was extremely impressed with the students today – They were good-humoured, enthusiastic, got their heads down and turned it on. They weren’t overwhelmed by the big list of tasks issued to them on arrival.”
Richard Polkinghorne aged 19, a Level 2 Hospitality student at Cornwall College was delighted to be offered a job by Executive Chef Darren Millgate and his twenty nine-strong brigade of chefs at Bedruthan.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“We love seeing young people secure job opportunities off the back of Chefs’ Forum events – It is certainly the most rewarding aspect of running this industry organisation. We stage twenty eight chef events per year from London to Cornwall as well as Kent and have seen many students receive employment offers from chefs attending these events. Richard had his chance to shine at the Bedruthan event yesterday and it definitely paid off”!
Richard commented:
“It has been a thoroughly enjoyable day, very inspirational and I have learned lots of new techniques: I now know lots more about preparation and utilisation of wild, foraged ingredients. I am really happy about Darren’s offer of a job at Bedruthan and really look forward to working with him”.
The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was the fascinating and fun activity of costal foraging!
Chefs, Bees and Honey with Adam Handling at St Ermin’s Hotel
Top young chef Adam Handling, winner of British Chef of the Year hosted a Chefs’ Forum event at St Ermin’s Hotel showcasing honey from London’s first bee ‘Bee and Bee’ situated the hotel’s roof in Central London!
Top London chefs and food industry people congregated in the opulent Crystal Ballroom at St Ermin’s Hotel for a day of cookery demonstrations, networking and all things ‘chef’ with a chance to meet young hospitality students from South Thames College in their quest to show off their skills and secure summer work placements.
Founded in 2010 by Catherine Farinha, The Chefs’ Forum now holds regular chefs conventions from London, to the Cotswolds and Cornwall as well as in Kent. Its second London event was very well-received by all involved and Adam was an excellent host!
Young Scot, Adam (25), Head Chef of the Caxton Grill at St Ermin’s Hotel was a much-praised finalist in BBC2’s’ MasterChef: The Professionals’ 2013 and tipped as one of the ‘30 under 30’ to watch in The Caterer’s 2013 Acorn Awards, Adam has already won many further accolades in 2014. Crowned 2014 British Culinary Federation Chef of the Year on 7th April, he is now also a finalist in The Craft Guild National Chef of the Year which culminates at The Restaurant Show in London this October.
Clearly a very busy young man, Adam kindly took time out of his busy schedule to mentor five hospitality students from South Thames College: Three in the kitchen and two, front of house. The students assisted Adam and his team in the preparation and service of fantastic canapés for the fifty top chefs in attendance. The students displayed great aptitude and professionalism and area credit to their college.
Adam commented:
“I started my training at 16 as an apprentice chef at Gleneagles Hotel in Scotland. I really enjoy working with young people and have been very impressed with the South Thames students today. Giving up time in their summer holidays to work at this event is truly admirable and shows that they are serious about a career in the industry”.
Clarissa Smith (19) a level 2 student at South Thames College said:
“This has been an amazing experience – to work with Adam in this beautiful hotel has really encouraged me, I am sure that the industry is for me and have really appreciated being part of this amazing event”.
Adam performed a fantastic Asian cookery demonstration: Starter – Chicken and Lobster yellow curry with ponzu and a main course of Turbot with basil and courgettes, shiso and pak choi.
He added:
“I do demos at food festivals all the time to thousands of people but have never been as nervous as I was today doing the same for my peers! It has been a real honour to host The Chefs’ Forum at St Ermin’s Hotel and it has been fantastic to talk to all the chefs, student and suppliers”.
The finest ingredients for the canapés and demos were donated by Chefs’ Forum Sponsors Walter Rose & Son, First Choice Produce and Turners Fine Foods. Guests also enjoyed Comins tea and Borough Coffee Company Coffee to accompany Adam’s feast of little bites showcasing his ‘Nibbles’ menu at the Caxton Grill.
Adam Handling’s Canapés:
- Pigs head, Salted anchovies
- Foie gras donuts
- Parmesan & chicken mandolins
- Beetroot, Beetroot and more Beetroot
- Salmon and pea
- Chocolate orange
- Strawberry elderflower trifles
- Peanut butter Macaroons
To round off the day, the chefs were taken on a fascinating tour of the Bee Hotel, the first of its kind in London. The honey from the ‘Bee and Bee’ is incorporated in the menu by Adam at the Caxton Grill
Rob Davis of First Choice Produce, an expert bee keeper, gave a fascinating insight into bee-keeping, risks posed to the UK bee population and how to get started if chefs fancy taking it up as a hobby.
Catherine Farinha, Chefs’ Forum Founder said: “It’s been a thoroughly inspiring day – This is our second London event having launched at Westminster Kingsway College last May. The Chefs’ Forum is going from strength to strength seeing quarterly events staged in London, Kent, The Cotswolds, Bath, Bristol, Devon, Dorset and Cornwall, I would urge chefs across the south of the UK to get involved in this extremely positive industry organisation that oils the wheels of communication across the various elements of the industry: Education, professional kitchens and top suppliers”.
This event was above all, a testament to Adam Handling and his team at St Ermin’s Hotel and the talented students at South Thames College. The next London event will take place at South Thames College on the 29th September where chefs will enjoy an expert-led urban forage. The Chefs’ Forum would love to hear from London Chefs wishing to attend.
Photography by Katinka Herbert: www.katinkaphotography.com
