MICHELIN-STARRED CHEFS CHUKKER UP FOR CHARITY

Beaufort Polo Club in Gloucestershire will host industry charity Hospitality Action’s fifth annual polo day on Sunday, 7^th September. The day will include a three-course lunch prepared by the team from Calcot Kitchens and three Michelin-starred South West chefs: Martin Burge of Whatley Manor, Hywel Jones of Lucknam Park and Sam Moody of The Bath Priory.

The event, sponsored by Tetbury Audi, will begin with a Champagne and canapé reception on the lawns of the club with an informative polo demonstration which will come in handy for those new to the game. Guests will then delight in a specially created three-course lunch, including a dessert of vanilla panna cotta served with textures of raspberries, peaches and sauterne jelly. Grandstand seats will be reserved for guests to watch the final of the Solitaire Salver before ending the day with a cream tea.

Hospitality Action Trustee Richard Ball says: “We at Calcot Kitchens are delighted to support the fifth annual Hospitality Action Polo Day. The day has developed into an unmissable highlight of the year, with many guests keen to attend this flagship fundraiser. All the work that goes into making this event an unforgettable experience results in ample funds being raised for those in real need.”

Penny Moore, Hospitality Action CEO, says: “Our fantastic polo day has really grown in popularity over the years and is one of the highlights of our events calendar, with world-class polo to boot! Last year’s event sold out in record time so I would really recommend booking early to secure your place. In 2013 we experienced an unprecedented increase in requests for financial assistance, resulting in a 20% increase in people awarded grants. The funds raised here really will make a big difference to our work.”

A place at the polo day is ideal for entertaining friends, family or clients and is just £90 per person or £850 for a table of 10. Discounted room rates for the Sunday evening are also available at each of the partnering chef’s hotels, as well as Calcot Manor.

In 2013, Hospitality Action spent just under £85,000 assisting hospitality workers in desperate need in the South West. To secure your place, contact Giuliana Vittiglio on 020 3004 5504 or at fundraising@hospitalityaction.org.uk

Visit www.hospitalityaction.org.uk for more information about the charity.

Chefs, Cheese & Caves at Winterdale Cheese Barn

Top Kentish chefs gathered at the picturesque, family-run Winterdale Cheese Barn nestled in the beautiful North Downs in the heart of Kent.

Established in January 2006, the family-run cheese farm prides itself on being 100% carbon neutral and boasts two varieties of award-winning cheese: The Winterdale Shaw and Oak-smoked Winterdale.

World Cheese Gold Award winner, Winterdale Shaw is matured for ten months in a cave underneath the dairy – The cave of flint and lime stone cave maintains a constant humidity and temperature throughout the year creating the perfect conditions in which to age the cotton muslin-wrapped cheese.  The result is a nutty, full flavour cheese with a long finish.

Being carbon neutral, the food miles from field to plate are negligible so this is a great start if chefs are interested in a low food mile menu.

A 200 strong herd of Friesian cows peacefully chew the cud in the 150 acres surrounding the farm and seemed quite curious about the human visitors sporting brilliant white chef jackets as they edged closer and closer to the marquee hosting a mini trade show, highly entertaining cookery demonstrations and culinary wizardry by Fords Food Machinery, MCS Technical Products and Turners Fine Foods.

The Chefs’ Forum launched in Kent in June 2013 (just over a year to the day) and this was the fourth successful convention in the area.

The exciting event saw top chefs and local producers gather together to showcase new techniques and share knowledge and experience within the catering industry.

Cheese expert Greg James of Turners Fine Foods stated:
“Most chefs would choose a cheese course over a sweet on a menu.  It is great to be able to bring them to the source of such a fantastic local product enabling them to talk confidently about its provenance”.

During the event, chefs were given a tour of the Winterdale dairy and caves. Owners, Robin and Carla Betts led the tour and gave an interesting insight into the world of Winterdale cheese making, explaining their carbon neutral policy which includes solar powered lighting and an electric car. It is this electric car that enables them to deliver to The Goring in central London maintaining its carbon neutral promise.

Robin Betts said of the event:
“The Chefs’ Forum is a fantastic opportunity to meet chefs and catering students in the South East region and demonstrating to them the importance of provenance and environmental awareness and still being able to create a seriously great artisan cheese”.

College students from East Kent College worked under Will Devlin of The Windmill by Richard Phillips to help create and serve canapés. They 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 autumn.

Will Devlin commented:
“These events enable us to involve College students and work towards creating great chefs for the future. It is our collective responsibility to indentify and encourage tomorrow’s great chefs to ensure that creativity, talent and passion continue to flow through the catering industry.”

Other top chefs involved in the Kent chapter of The Chefs’ Forum include Shane Hughes (Thackeray’s), Graham Garrett (The West House), Andrew Mcleish (Chapter One), Matthew Gillan (South Lodge) Michael Fowler (Marquis at Alkham) Craig Edgell (Deesons), Canterbury, Alan Irwin (The Vine) and Sam Spratt (The Kentish Hare).

Rob Allsworth, Chef Lecturer at East Kent College, concluded:
“This event was an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase our students’ talent and skill”.

An interesting and inspirational day was enjoyed by all who attended and it was great to see so many top chefs supporting the next generation of hospitality professionals.

New £3.4 Million Facility at Cornwall College Officially Opened by Nathan Outlaw and Pierre Koffmann

A new £3.4 million fine dining restaurant at Cornwall College Cambornehas been officially opened alongside new state-of-the-art hair and beauty salons.

The world classfacility,which incorporates Trevenson Restaurant and Koko Hair and Beauty, has been built following consultation and support, both financial and knowledge based, from industry partners including Dairy Crest, In-toto Kitchens, Wing of St Mawes and Robert Welch Design, as well as £2 million from the European Regional Development Fund.

Stuart Mathieson, Head of Hospitality at Cornwall College Camborne, said: “This opening marks a major milestone and it is something we have been working towards for a number of years.  Ensuring our students have access to a realistic and modern work environment is important, not only to the individual, but to the Hospitality industry itself, because we can offer them not just a qualification, but real employability skills. This development further consolidates the enormous reputation that this site has locally, nationally and internationally for Hospitality training.”

The site, which boasts a new demonstration theatre, modern teaching space, salon and restaurant, gives students realistic work experience in a professionally run environment.  World renowned chefs Pierre Koffmann and Nathan Outlaw carried out cookery demonstrations to the invited guests, including local business owners and members of the hospitality industry.

Pierre, said: “It has been a real honour to be involved in the opening of the new Trevenson Restaurant.  The facilities here are world class and that combined with brilliant teaching will only help to strengthen the food industry in Cornwall for the future.”

The launch event was supported by The Chefs’ Forum. Catherine Farinha, the forum founder said: “Since its inception in 2010, The Chefs’ Forum has forged valuable links between the catering colleges and top chefs across the south of the UK. It is a real honour to work with industry heroes like Pierre Koffmann, Nathan Outlaw and the many great chefs in Cornwall. Communication between education and industry in the region has never been better. We are always very impressed with the talented students at Cornwall College and are delighted to contribute to the re-launch of Trevenson Restaurant.”

The facility has been supported by both local and national businesses; among them is Wing of St Mawes. Rob Wing, Managing Director, said: “Modern state-of-the-art catering facilities are essential to Cornwall’s hospitality industry if we are to deliver high quality staff into an industry of primary importance to our county.  As an ex-student I have a strong affinity with the College and it is important Cornwall leads the way in providing first class amenities for our students to benefit from. As a local business supplying seafood throughout our county, I feel it is right to sponsor such a facility.  Cornwall College has for many years delivered high quality students into our catering industry and the county is seen nationally as a centre of food excellence.”

Adam Clark from Bedruthan Steps Hotel demonstrated ‘wild food’ to the students and guests. Showcasing the fantastic foraged ingredients that is available on the coast of Cornwall, as well as wild sea bass. Adam conducts ‘wild food’ courses from the Bedruthan Steps Hotel which is open to chefs and the general public.

Koko Hair and Beauty is due to officially open in September, but today members of industry were invited to explore the new facilities that include a hair salon, nail bar and massage suite.  Bobby Northcott, Curriculum Area Manager for Hair and Beauty, said: “We have a strong relationship with our local employers, but the aim of the new salon is to further enhance that by offering them an opportunity to shape the service and the training that we offer.  We will offer a complete solution by delivering students with work-based skills and experience, and the training and development, which is appropriate to those already established in industry.”

Amarjit Basi, Principal and CEO of The Cornwall College Group, said: “The opening of the new Trevenson Restaurant and Koko salons is a key indicator of our new strategic intent, providing world class facilities for our learners and industry partners.  The hospitality industry in Cornwall is a key growth sector and our aim is to fill the skills gap created by growing demand.”

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

‘Manor House Pork’ From Field to Fork at City of Bath College

The Chefs’ Forum held a lunch at City of Bath College’s ‘Shrubbery Restaurant’ on the 3^rd June 2014 to showcase pork reared at The Manor House Hotel ‘from field to fork’. An impressive pork butchery master class by Walter Rose & Son preceded a delicious Michelin -starred lunch.  This was prepared by Sam Moody (The Bath Priory) and Richard Davies (The Manor House Hotel) with students from City of Bath College.

Fifty guests including Michelin-starred and AA Rosette chefs attended as well as local food writers and industry movers and shakers – An extremely tough audience for the budding young chefs and front of house professionals.  The students were fantastic displaying the utmost in dedication and professionalism and the event was a real success.

Richard Davies, Executive Chef at the Michelin-starred Manor House Hotel (Castle Combe) donated a ‘Manor House’ pig for the lunch from his herd at the stunning Cotswolds property. This gave the guests a true ‘field to fork’ experience:  Reared at The Manor House, the herd are then butchered by Walter Rose & Son and returned to Richard to be incorporated into his world-class menus!

Richard said:

“We have been rearing our own pigs here for three years. They are looked after by our head gardener John Rowland.  Our pigs are feed on pig feed and spend their time digging for roots in each of our four acres on a three month rotation basis.  John then replenishes each acre with turnips so they’ve always go roots to forage”.

On working with the talented level 1& 2 students at the College, he commented:

“I really enjoyed working with the students at the College, their enthusiasm was amazing and I was very impressed with the top of the range kitchen facilities at the college – A fantastic leaning environment for the next generation”.

Ingredients for the lunch were kindly donated free of charge by Chefs’ Forum Sponsors Total Produce, Forest Produce and coffee by Brian Wogan Coffee.  It is these sponsors who facilitate the existence of the Chef’ Forum in driving down the food cost through donation to the college in staging valuable industry networking events like this.

The students helped finish preparation of the starter and main courses and top chefs from the Bath and Cotswolds area were delighted with the ‘field to fork’ lunch experience

The delicious starter was Croquettes of Manor House Pork, Apricot and Caraway Chutney with Almonds by Sam Moody. This was then followed by a sumptuous main of Slow cooked belly of ‘Manor House Pork’, baked apple, celeriac and heritage carrots by Richard Davies.

Level 2 chef students then made a dessert of ‘fancies’ with their front-of-house peers serving the fabulous feast with the utmost in professionalism.  The ‘fancies’ were paired with Peller Ice Wine and Carol Ayling told guests of the pain-staking process of achieving the wonderful, high-end tipple!

Sam Moody and Richard Davies head-up The Chefs’ Forum in Bath & The Cotswolds with Catherine Farinha (Founder) and Bridget Halford, Head of Department for Hospitality, Hair, Beauty & Floristry at City of Bath College.

Bridget 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 on a local level”.

After lunch, Sam Moody Executive Chef at The Bath Priory and Chefs’ Forum Committee member spoke of the importance of events to the College and its students:

“Forging links between the colleges, apprentices, leading chefs and high quality suppliers is a key way for the industry to grow and get stronger. I enjoy working with Bridget and students at City of Bath College on a regular basis and find spending time mentoring and sharing knowledge extremely rewarding”

The Chefs’ Forum launched four years ago and has since expanded to include highly accredited chefs, a few celebrity chefs, catering colleges and top suppliers on a South UK-wide level.

Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:

 “We have forged valuable links between the catering colleges and top chefs across the South of the UK and it is always fantastic to work with the extremely talented chefs in Bath & The Cotswolds. Communication between education and industry in the region is fast becoming effortless due to our extensive contact database and integrated communication tools like e-newsletters and social media platforms. This will lead to the next generation of top chefs and Front of House professionals learning from the very best in the business”.

Having successfully launched in London last month, The Chefs’ Forum plans to roll out nationally next year working with prestigious industry organisations to facilitate this.

Westminster Kingsway College Played Host to the Launch of ‘The Chefs’ Forum’ in London attended by Pierre Koffman!

Westminster Kingsway College Played Host to the Launch of ‘The Chefs’ Forum’ in London attended by Pierre Koffman! CELEBRITY chefs and Industry Heroes gathered at Westminster Kingsway College to celebrate the launch of successful industry organisation, The Chefs’ Forum.

Founded in 2010 by Catherine Farinha, The Chefs’ Forum now holds regular chefs conventions from the Cotswolds to Cornwall as well as in Kent. The long-anticipated London Launch was a very proud day for all involved.

The London Launch was hosted by students of Westminster Kingsway College.  They were led and mentored by TV Chef, Arthur Potts Dawson and Allan Pickett (Plateau) to produce stunning canapés for an audience of future employers and industry idols.

The finest ingredients were donated by Chefs’ Forum Sponsors Walter Rose & Son, First Choice Produce and Turners Fine Foods.

Guests included Industry Hero, Pierre Koffmann, BBC Food Personality of the year, Cyrus Todiwala and a galaxy of Michelin-starred and acclaimed chefs from across London.

The day saw an excellent line-up of all things ‘chef’ and a great day was had by all:

Philip Tanswell of Cornish Sea Salt gave a talk to the culinary experts on Salt Harvesting in Cornwall and launched their new ‘Salt Flakes’.

Ruth Rogers, Co-Founder of the famous River Cafe narrated an excellent cookery demonstration by her Head Chef Joseph Trivelli. Guests were wowed by his fantastic dish of sea bass, cooked simply with tomato, basil and Tuscan olive oil on a gentle Cooktek Induction heat.

The room then fell silent as highly acclaimed haute cuisine practitioner Pierre Koffmann spoke of his life in the industry – The chefs were humbled by his stories of the professional kitchen and very much enjoyed a question and answers session with Westminster Kingsway students afterwards.

Geoff Booth, Assistant Principal of the School of Hospitality at Westminster Kingsway College said: “We are delighted to host the London launch of The Chefs Forum at Westminster Kingsway College. At the College, we work very closely with key figures from the culinary sector to ensure that our students have access to the latest techniques, innovations and developments in food. We welcome the visiting experts, culinary innovators, influencers and icons from the sector as they always help drive our students to develop their skills, knowledge and career aspirations.”

Top chefs from across London showed their support for forging stronger links with catering Colleges and enthusing the next generation of chefs and front of house professionals.

During the event the guests listened to an inspiring speech from Penny Moore, Chief Executive of industry charity Hospitality Action, which supports people who are working or have worked in the hospitality industry and now find themselves in crisis.

The canapés, showcasing ‘Old School: New School’ cooking techniques, served in the college’s Vincent Rooms Restaurant, featured a selection of sweet and savoury tapas dishes, prepared by Arthur Potts-Dawson, and fellow chef Allan Pickett who head up the London Chapter of The Chefs’ Forum with Founder Catherine Farinha..

Arthur said afterwards: “Today’s been great, and the students have done an amazing job, both in the kitchen and front of house, I’d like to thank them for making it such a success.

“I have been attending Chefs’ Forum events in the South West and have seen first-hand the great results achieved by education and industry working more closely together.  All great chefs should teach and inspire young people to contribute towards the next generation of hospitality professionals”

The London launch comes after the creation of a very successful regional model .  The Chefs’ Forum works with catering colleges and professional kitchens throughout the South West and South East.

Catherine Farinha, Chefs’ Forum Founder said: “It’s been a brilliant day and an extraordinarily successful event for The Chefs’ Forum and above all, a testament to the talented students at Westminster Kingsway College”.

 “I was delighted with the level of attendance at the event by some truly amazing chefs.  It is great to see the initiative being so well-received.  I really look forward to keeping the momentum going by staging quarterly chef events in London to showcase the most promising catering and hospitality students, enhance chefs’ skill-sets and share industry knowledge and best-practice”.

There will be quarterly Chefs’ Forum events in London from now on!

The Chefs’ Forum Fly Fishing Taster Day had Devon Chefs Reeled In!

The sun shone on The Arundell Arms Hotel yesterday, a stunning venue which saw over fifty acclaimed chefs from the region try their hand at the popular country sport of fly fishing.  Top chefs from Devon and Cornwall enjoyed a day of great food prepared by Steve Pidgeon, head chef at The Arundell Arms and a fish cookery demonstration by Mike Palmer, Head Chef at The Two Bridges.

The chefs showcased latest cooking techniques and menu trends to an audience of their peers. Mike wowed the audience with his dish of rainbow trout, coated in ‘airbag’ pork crackling with Cornish asparagus and potato salad.

Commenting on his delight in hosting a Chefs’ Forum event at The Arundell Arms, Head Chef Steve said:
“It was an honour to welcome such a great number of top chefs from across the region to The Arundell Arms. The dishes we presented today reflect the fabulous produce we are lucky enough to have in Devon. As you can imagine, there is some pressure when you are performing in front of your peers and I’m really pleased that they appreciated what our team has done today”.

There is always a great turn out at Chefs Forum themed events as its culinary expert members relish the opportunity to do something enjoyable on their day off (usually Mondays) whilst forging links with their peers, young chefs and aspiring front of house professionals from local catering colleges.

Andy Wheeler of the Cornish Fish Producers Organisation then offered a fisherman’s perspective on sustainable fish and its seasonality – A topic that is of great interest and extremely important to chefs in devising fish menus from both a costing and quality stand point.

Catherine Farinha, Founder of The Chefs’ Forum commented:
“We held this event to showcase the connection between the sport of game fishing and incorporating more fish into menus. Seasonality of fish is extremely important when selecting what fish dishes to serve at various times of year. Fish is a commodity and market prices fluctuate with availability and demand”.

Expert Fly Fishing coach, David Pilkington at The Arundell Arms tutored the chefs  in fly tying and casting a rod with a view to inviting them to taking it up as a sport.  With further coaching they will then have the necessary skills to catch their own fish to incorporate into their menus.  It is also a fantastic way to relax on days off from their busy kitchens.

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  and sustainable fish in menus and offering the opportunity to take part in an afternoon of fly fishing which they very much enjoyed.

Photography: Andrew Plant, Imagine Photographic

A Sustainably Fishy Canterbury Tale!

Canterbury seafood restaurant, Chapman’s played host to The Chefs’ Forum yesterday which majored on Sustainable Fish.  The Chefs’ Forum launched in Kent last June and this was the third successful convention in the area.

The exciting event saw top chefs and local producers gather together to showcase new techniques and share knowledge and experience within the catering industry.   The use of sustainable fish in cooking is vital if there are to remain ample resources for future generations.

During the event, Barney Smith from the Sustainable Restaurant Association (SRA) and Bob Hopegood of Chapman’s of Sevenoaks talked about sustainable fishing and responsible sourcing and its importance in today’s industry.  The chefs were told about the criteria on which the SRA assess restaurants’ sustainability status.

Barney said of the event:
“The Chefs’ Forum is a fantastic opportunity to meet chefs and catering students in the South East region and tell them about our work”.

A fish cookery demonstration was performed for the guests by Michelin-starred Graham Garrett of The West House. The chefs were truly captivated by Graham’s skill and the beautiful composition and presentation of his ‘Rockpool’ dish, using scallop, squid, mackerel and John Dory.

Guests then enjoyed an exciting ‘Fastest Forum Filleter’ competition which saw Chef Lecturer Rob Allsworth and student Elliot Louch both win their heats and scoop prizes for the best cut plaice!

College students from East Kent College worked under Graham Garrett to help create and serve canapés.   Their peers from Mid Kent College worked with Andrew Mcleish.  They all benefited 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 in the summer.

Andrew Mcleish commented:
“These events enable us to involve College students and work towards creating great chefs for the future. It is our collective responsibility to identify and encourage tomorrow’s great chefs to ensure that creativity, talent and passion continue to flow through the catering industry.”

Other top chefs involved in the Kent chapter of The Chefs’ Forum include Charlie Lakin (The Marquis at Alkham, Dan Hatton (Thackerays), Michael Fowler (Brasserie on the Bay) and Craig Edgell of Deesons, Canterbury.

Rob Allsworth, Chef Lecturer at East Kent College, concluded:
“This event was an excellent opportunity for our students to meet and learn from industry experts who excel in the catering field as well as allowing us to showcase our students’ talent and skill.  I was delighted to hear employers’ positive feedback about our students and as a result, received several pledges of employment opportunities”.

An interesting and inspirational day was had by all who attended and it was great to see so many top chefs supporting the next generation of hospitality professionals.

Fruit, Flowers, Foliage & Fungi: The Chefs’ Forum enjoyed ‘A Forest Forage’ at Old Down Manor!

The stunning Old Down Manor was the venue playing host to the latest Bristol Chefs’ Forum which took place on Monday 24th March 2014.

Hospitality students at City of Bristol College, Weston College and a guest group of VRQ level 3 students from South Thames College gathered at this beautiful location to enjoy a day of networking with professional chefs, cookery demos and inspirational industry insight.

The extremely well-attended event saw students being tutored in ‘Barista flaring’ by the talented team at Wogan Coffee and correct Champagne Taittinger pouring by Joanne Finkel of Hatch Mansfield.

The guests then enjoyed a trio of chef demonstrations which were truly excellent with ingredients donated by Chefs’ Forum sponsors Total Produce (fresh produce), Forest Produce (specialist ingredients) Wing of St Mawes (fish) and Walter Rose and Son (meat).

Matt Lord of The Bristol Hotel cooked marinated salmon, scotch egg and crème fraiche – Chefs’ Forum members were then treated to delicious salmon scotch eggs as part of an impressive range of canapés which really showcased chefs and students’ expertise in kitchen skills and front of house service.

Matt commented:
“I have been working with City of Bristol College for the last two years and have sourced apprentices through it.  I really enjoy working with young people and passing on my knowledge and expertise.  At the moment I have two apprentices from the college and they are doing really well.   The students helping in the kitchen today have also been great”.

Next up was Professional MasterChef finalist, Ross Marshall of Berwick Lodge.  His beautiful dish of braised short rib of beef ravioli with asparagus, leek and wild garlic went down a storm.

Head Chef Manuel Monzon of Old Down Manor brought a fantastic finale to the demos with a fascinating master class on curing and smoking meat – The foodie crowd loved his stories of making his own charcuterie in his hand-built curing cupboard made from an adapted shed – A 100 metre menu is definitely possible at Old Down Manor with its fantastic produce crafted and grown on the premises.The Chefs and students were then led on a fantastic forage by Michelin-starred chef Simon Hulstone’s personal forager David Harrison.

David reassuringly announced:
“I won’t give you anything that will kill you” As he led the group around the leafy forest and grassy meadows.

He warned the group of species that look similar to edible berries and leaves but can cause violent allergic reactions or even death!

During our ramble in the woodland we saw nettles, elderberry, hedge asparagus, dandelion, burdock, bitter cress, yarrow, chickweed and common sorrel.

David added:
“With foraging, it doesn’t take long to build up your confidence using books for species research.  Start with someone who knows what they are doing and enjoy it.  It’s a good day out and good exercise. Careful not to feed your harvest to the kids though, try them out on your partner first”.

The forest forage was a great experience and it is safe to say that as a result, more chefs will be incorporating foraged material or wild food into their menus!

Top Devon Chefs Made No Bones About a Lamb Butchery Master Class with Expert Chef Demonstrations at City College Plymouth

Matthew Peryer and his Sous Chef Mark Styring worked with students at City College Plymouth to prepare and serve  an impressive range of canapés for the Chefs’ Forum guests.  The delicious bites showcased both City College Plymouth students’ expertise and stunning local produce. Helen Marshall, Head of Curriculum Catering and Hospitality at City College Plymouth said: “It was great for our staff and students to be involved in such a worthwhile event.  The Chefs’ Forum events are a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our College.

Fishy Business Chefs’ Forum Event at Bournemouth & Poole College had Dorset Chefs Hooked!

The Chefs’ Forum held a convention at Bournemouth & Poole College yesterday which majored on Sustainable Fish. The use of sustainable fish in cooking is key if we are to leave resources for future generations to eat fish.

During the event, Mark Machin from Samways Fish talked about sustainable fishing and responsible sourcing and its importance in today’s industry.  The chefs were shown what species they should be using  versus species to avoid at various times of year.

Sustainable fish cookery demonstrations were performed for the guests by top chefs Matt Budden of The Highcliff Marriott and Taher Jibet of The Dining Room.

Produce for the event was kindly donated by Chefs’ Forum Sponsors Samways Fish, Walter Rose & Son butchers and Coastline Food Service.

The chefs showcased oysters with fennel and dried mullet roe, squid two ways, grey mullet sashimi and roasted grey mullet. A Cooktek induction hob and Unox oven were used in the demo. Matt and Taher then created a stunning display on a slate sleeper for their peers to taste the dishes .

First year BTEC College students also attended the event, helped create and serve canapés and a Champagne Taittinger reception. They also met some of the top connoisseurs in the restaurant industry.

Matt Budden commented:

“The students’ work was of a great standard, they showed a positive attitude, willingness to work and were asking lots of questions.  They were a pleasure to work with and a great example of the next generation of chefs”.