Largest Food and Home show in South West to stage ‘Chefs’ Forum Pop-Up Restaurant’ for Children’s Hospice South West
The Bristol Home, Food & Drink Festival, now in its third year, will play host to TV chef Martin Blunos at the mammoth, purpose-built UWE Exhibition & Conference Centre in Frenchay, Bristol on 26-27th October 2013.
The hugely successful event, organised by Nationwide Exhibitions, will showcase the very best that the west has to offer including a myriad of top local chefs, food & drink producers and beautiful home wares. There is still time to register to exhibit at the show and organisers welcome enquiries from potential stallholders.
Visitors will have the opportunity to enjoy live cookery demonstration by two Michelin-starred TV chef Martin Blunos and other award-winning local chefs including Josh Eggleton, Chris Wicks and Peter Gorton.
This year a fabulous pop-up restaurant will take place in the evening on the 26th October which will see students from City of Bristol College working with top local chefs to cook and serve a fabulous feast with wine paired to each course – Tickets for this are available on www.homeandfoodfestival.co.uk.
Here’s a sneak peak at Top Chef Chris Wicks’ fabulous Menu:
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Green herb puree gougeres
Mackerel, micro melons, sea herbs, horseradish cream
Wood pigeon, leg pastille, celeriac, spicy jus
Beetroot terrine with tymsboro slate
Apple tatin and bay leaf ice cream
Petit fours
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To really showcase Bristol’s fabulous world-food scene, Husband and wife team, Sherrie Eugene-Hart and Pat Hart will be showcasing Carib-asian cuisine and Romy Gill, Indian delicacies.
We are in the midst of a baking revolution: Shows like the BBC’s Great British Bake Off have led to a surge in popularity of all things cake and sugarcraft! This year the Home, Food & Drink Festival will welcome an eight-strong sugar craft demonstration team from Manchester. These lovely baking experts will be performing cake and sugarcraft demonstrations non-stop throughout the two-day show!
The local Keynsham and Saltford Sugarcraft Guild will also be performing demonstrations all day long. As it this isn’t enough of a treat, the Portishead Sugercraft Club will stage a sugary-sweet competition as well as running masterclasses for the duration of the festival.
In addition, local producers will be holding an array of contemporary food and drink masterclasses in the demonstration theatres. These will include sessions on butchery, bakery, cocktails, cheese and cider!
Food isn’t the only item on the agenda: Visitors will find a fantastic range of quality companies showcasing new and innovative ways to improve the home. Exhibitors will range from external security solutions, Devon Duvets (as sold in Harrods), water purification systems, garden gazebos and loft ladders!
Visitors to The Bristol Home, Food & Drink Festival will be able to browse, sample and experience the best exhibitors Bristol and the West has to offer such as Robert Welch Knives, Bramley & Gage liquors, Riverford Home Delivery and the Upton Cheyney Chilli Farm.
Nigel Stevens, Exhibition Organiser for Nationwide Exhibitions, commented:
“We are holding the Home and Food Festival at the UWE Exhibition Centre for the third year running after a hugely successful exhibitions over the last two years. It continues Nationwide Exhibitions’ 30-year history of creating and launching distinctive, innovative events. It is really exciting to be majoring on food this time in a city with such a vibrant local food scene. The Festival will provide a unique opportunity for foodies and home lovers to discover new products and ideas in a fun and friendly environment.”
FREE FESTIVAL TICKETS FOR CHEFS’ FORUM MEMBERS – Email catherine@redcherry.uk.com for e-tickets. The event takes place on 26-27th October at the UWE Exhibition & Conference Centre, adjacent to the University’s Frenchay Campus.
For more details, please visit www.homeandfoodfestival.co.uk. Alternatively, click here for directions.
Devon Chefs Enjoy a Coastal Forage and Bug Demo in Sunny Salcombe!
South Sands Hotel hosted a Costal Forage led by expert Devon Forager David Harrison and Michelin-starred Chef Simon Hulstone and a surprise bug cookery demo by Peter Gorton!
Expert forager David Harrison led top chefs and catering students from South Devon College around the stunning South Sands cove, rocks and coastal scrubland. As the various edible plants and weeds were discovered, chef Simon Hulstone showed fellow chefs the best way to incorporate the haul of sea plantain, Wild Carrot and Mallow into their restaurant menus.
“Sea Plantain is fabulous in risotto, this important thing is not to over-cook it so add it near the end of cooking time. Rock Samphire is great as a cooked herb on top of roasted fish”!
Simon Hulstone, Chef Patron, The Elephant, Torquay
Rock Samphire, Sea Beet and Ivy Leaf Toad Flax all grow in abundance in and around South Sands Beach – Now Chefs’ Forum Member Chefs and students from South Devon College know exactly how to identify and cook with these fabulous wild, free ingredients .
David also warned the group against mistaking similar looking species like confusing deadly hemlock for harmless chervil.
The fantastic Peter Gorton then performed an impressive bug cookery demo of Thai-style meal worm risotto with a good helping of personality and humour, then garnished with samphire!
Peter Gorton recently held a ‘bug night’ with Mr Smitters (entomologist, Plymouth University) at his Devon restaurant ‘Gorton’s of Tavistock‘. The critters went down a storm at a sell-out evening – They proved equally popular with Chefs’ Forum Members at yesterday’s event, Peter Said:
“In a few years time, bugs will be far more mainstream. Other cultures eat them as a staple as they are an incredible source of protein. You have to compare it to sushi 20 years ago. People said they wouldn’t take it, but look at it now. You see it in a lot of restaurants and supermarkets, so who’s to say bugs can’t be the next superfood?
Chefs munched on meal worms, crunched crickets and lunched on locusts in the great tasting risotto cooked in the demo to around 50 top Devon Food Heroes!
Chefs also enjoyed a delicious barbeque cooked by Head Chef Stuart Downie of South Sands Hotel showcasing local fish and meat, then tutored coffee tasting by Owen’s Coffee, Modbury.
Stuart Downie said,
“I was very impressed with the South Devon College students who joined my brigade to prepare and serve canapés and barbecue at today’s event, it was great to see so many chefs enjoying themselves at what was a highly enjoyable day for all”
The Chefs’ Forum continues to go from strength to strength with more chefs realising the importance of inspiring the next generation and engaging with this extremely positive organisation.
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 it was coastal foraging for menus and the versatility of bugs as a credible ingredient – This also motivates and inspires students and shows them how amazing ‘chef life’ can be!
Richard Davies Hosted The Launch of The Cotswolds & Bath Chefs’ Forum at The Manor House Hotel, Castle Combe
Michelin-starred chef Richard Davies and The Manor House Hotel, Castle Combe played host to The Chefs’ Forum Cotswolds & Bath on Monday 19th August. Richard has been appointed a Chefs’ Forum Committee Member lead the regional chapter along with Sam Moody of The Bath Priory and Bridget Halford of City of Bath College.
Bridget Halford, Head of Hospitality at City of Bath College said:
“It’s vital that colleges and industry work together and The Chefs’ Forum is key to helping this happen. The Chefs’ Forum is great in getting everyone talking”.
At the event, Founder Catherine Farinha spoke of the crucial work The Chefs’ Forum does on a South West Regional level and now in the South East. The aim of The Chefs’ Forum to support young chefs and work with catering colleges to bolster professional development in the industry. Catherine stated:
“The Chefs Forum opens up the communication channels between the catering industry, catering education providers and trade suppliers. Our organisation acts as a conduit for all three elements to interact seamlessly for the greater good of the industry”.
Chef Richard Davies led VRQ students from City of Bath and City of Bristol College in preparing and serving a stunning Michelin standard barbecue. This gave young chefs and front-of-house professionals a fantastic opportunity to contribute towards creating a top-drawer dining experience to a very tough audience of industry professionals.
Richard commented:
“I was delighted to have been asked to host The Chefs’ Forum event here at The Manor House Hotel. There is nothing better than to inspire and enthuse young people entering into the Hospitality industry. The students, although still in training displayed an impressive level of expertise and professionalism which is a real testament to the standards of teaching in local catering colleges – This is a great sign for the industry”.
The main ethos of The Chefs’ Forum is to display the best upcoming talent that the colleges have to offer which results in hospitality students winning stages and apprenticeships with the most prolific and highly-accredited professional chefs.
The finest locally-sourced ingredients are showcased at Chefs’ Forum events to encourage top chefs to source locally where possible and in doing so, boosting the local economy and shining the spotlight on local producers.
Michelin-starred Chef Sam Moody of The Bath Priory added:
“It’s great working with local colleges. We’ve had some fantastic students from The City of Bath College come and join the team, both in the kitchen and in the restaurant. I love cooking with them. It’s a different kind of teaching and it really pushes me into thinking about the way I explain tasks. It’s wonderful to be asked to host The Chefs’ Forum Autumn Lunch again this October and I cannot wait to get cooking with some of the Southwest’s best chefs. Judging by last year, this year’s will be another fantastic Chefs’ Forum event.”
Other top chefs involved in the Chefs’ Forum on a local level include 2 Michelin-starred Chef David Everitt-Matthias of Le Champignon Sauvage and TV Chef Martin Blunos who previously held the same accolade for fourteen years!
Martin Blunos stated:
“The Chefs’ Forum brings some of the top chefs in the South West together to celebrate the very best in regional cuisine and culinary expertise. I have been part of The Chefs Forum for nearly two years now and have attended a number of highly successful regional events – I very much enjoy judging college competitions and working with young people in the industry”
With such fantastic chefs involved on a local level, there is no doubt that local catering students and the next generation of hospitality professionals in Bath and The Cotswolds are truly learning from the best.
Bristol Mayor, Top Chefs and Catering Students Compete in Bristol Bites Food Quiz
The Star and Dove, Totterdown played host to The Chefs’ Forum Inaugural Food Quiz.
Bristol Mayor, George Ferguson attended to support Bristol chefs and test his culinary knowledge against local industry experts.
George Ferguson was very impressed with The Chefs’ Forum and the way it links catering and hospitality students with professionals in industry. He commented:
“Top chefs must teach and hand on their knowledge to the next generation. This is not only good for Bristol’s local economy, but great for the local catering industry”.
The first prize of a Total Produce sponsored Oliver Harvey Chef Jacket Quiz was won by Head Chef Dave Mc Goff of Arnolfini – A certified food expert! Adrian Kirikmaa, City of Bristol College and TV Chef Arthur Potts-Dawson and scooped second and third place respectively. The Bristol-based fresh produce supplier also donated a pair of swedes as a booby prize which was won by another top chef who shall remain nameless.
Emily Knight of Bristol Bites set the tricky questions, read the quiz and did a fantastic job! Emily holds a similar food quiz at The Star and Dove on the first Monday of every month – Pre-booking is essential to secure a table at this extremely popular foodie pursuit!
Entry to the quiz is £1.50 per person, with a maximum team size of four – if you’d like to pre-book a table for next month’s quiz on the 2nd September, call The Star & Dove on 0117 933 2892.
Hospitality and Catering teaching staff and students from City of Bristol College very much enjoyed taking part in the Food Quiz.
Adrian Kirikmaa Founder Committee Member of The Chefs’ Forum and RWE Curriculum Manager at City of Bristol College said:
“We pride ourselves in arming our students with in-depth knowledge of ingredients, this quiz tested what they learnt throughout their course and tested the knowledge of the professional chefs. It also provided an ideal opportunity for them to meet perspective employers in an informal environment”!
The Award-Winning Team at The Star and Dove comprises of top chefs Matt Duggan, Tim Denny and Leigh Pascoe who describe their cooking as
‘Historical vision with a modern approach and technical excellence’.
Bristol Good Food Award winners of ‘Best British Restaurant’ laid on a Tudor BBQ for Bristol’s top chefs with dishes such as ‘Birds of a nest’ where various game including duck, quail and pigeon are served in a kataifi pastry nest. The Star and Dove chefs will also cook crayfish and a selection of whole baked fish in their clay oven.
This was the sort of food served at the final dinner of King Henry VIII in 1520 to celebrate the 11th year of his reign. Yesterday, it was served at The Star and Dove to celebrate the attendance of The Bristol Mayor at our industry event, showcasing the best chefs and ingredients and local suppliers making up the fantastic Bristol Food scene as we know it.
Catherine Farinha, founder committee member of The Chefs Forum stated:
“The purpose of this event was to offer our busy chefs a fun way to test their knowledge, network with peers and suppliers to keep their finger on the industry pulse. It will also gave newly-graduated City of Bristol College students an opportunity to meet perspective employers and meet some of the top connoisseurs in the local restaurant industry”.
Other top local chefs involved in the Chefs’ Forum as part of The Committee include Michelin-starred Chefs Josh Eggleton of The Pony & Trap, Richard Davies of The Manor House Hotel, recently featured on The Great British Menu, Chris Wicks (Top Bristol Chef) and Michelin-starred Sam Moody of The Bath Priory. Their involvement means that the next generation of student chefs are learning from the best!
Cornish chefs ‘Smash It’ at SKYBOW!
The Chefs’ Forum invited Top Cornish chefs and Cornwall College catering liaison personnel to try their hand at the fantastic new country sport: ‘Skybow’!
The Chefs’ Forum Member Chefs were invited to have a go at archery with moving targets in association with Country Sports South West:
Skybow specialists, Brett Morison and his team launched foam disks into into the air with a trap and supervised while the culinary experts aimed a bow and arrow at the disks as they sailed though the air!
Skybow is a brand new sport, somewhere in the middle of archery and clay pigeon shooting and the chefs enjoyed it immensely – A great stress release from their peak holiday season, fast-paced kitchens.
The expert chefs also enjoyed fantastic cookery demonstrations by their peers to update their skilled and draw inspiration for new menu ideas using locally sourced, reared, and foraged Cornish ingredients.
Chef Carl Milton (The Cornwall Hotel) laid on a fantastic BBQ of local sardines and venison steaks and Chef Andy Appleton (Fifteen Cornwall) demonstrated a three-course menu with complimentary wine pairings by Liz Francis , Food and Beverage Manager at The Cornwall Hotel.
Andy Appleton commented:
“It was good to see the support from so many chefs and suppliers based in Cornwall at The Chef’s Forum. A great opportunity to have a chat and talk about the current challenges we face in the industry and to catch up, away from a busy kitchen, with what everyone is up to”.
The chefs had a great day and enjoyed catching up with friends and suppliers old and new.
Catherine Farinha, Founder of The Chefs’ Forum stated:
“Historically, chefs have been more secretive about their menus but nowadays with the internet and social media it is easy to get hold of recipes and source suppliers and share ideas. The Chefs’ Forum oils the wheels of communication between top chefs, catering Colleges and local suppliers to really celebrate the Cornish Food scene and the elements that contribute towards its greatness”!
The Chefs’ Forum works with Cornwall College, to ensure it is kept informed of the latest news from the professional kitchens, chef appointments, changes and requirements. It is this knowledge which facilitates the work placement of apprentice chefs at the College and builds on relationships with local chefs.
Stuart Mathieson, Head of Hospitality at Cornwall College Stated:
“As the largest college for Hospitality training in the county we have always had a strong, and direct, liaison with employers and the link with the Chefs Forum will now making that connection even stronger.
We work closely with The Chefs’ Forum to consolidate and strengthen the already high level of catering provision in Cornwall by working directly with employers, students and producers in the region”.
The Chefs’ Forum is looking forward to its next Cornish event in the Autumn which will see the launch of the state-of-the-art Catering complex at the Camborne campus.
The new development will have a demonstration theatre and new state of the art kitchens which, as a community resource, will be open to all to use. It is set to open this November.
Cornish Chefs Club First Annual Charity Fundraiser 2013
This fantastic event will take place on Sunday 29th September 2013.
Some of the County’s greatest chefs are getting together with the sole intention of raising loads of cash for local charities.
150 people will be treated to an evening of fine dining and amazing ingredients. There will be eight courses, each one developed by Cornwall’s greatest chefs listed below. The finest ingredients are being provided by some of the County’s greatest suppliers, growers, and producers. Everything is being donated 100% free of charge, thus helping us to achieve our target of £20,000 in one night and donating every penny to our chosen charities.
This is the team behind the largest charity catering collaboration in Cornwall:
Adrian Oliver – Margot’s Bistro, Padstow
Phil Thomas – Rosewarne Manor, Hayle
Ben Prior – Ben’s Cornish Kitchen, Marazion
Ken Symons – Oliver’s, Falmouth
Tom Scade – Tides Restaurant, Rock
Bruce Rennie – The Gurnard’s Head, St Ives
Matt Vernon – Mussel Shack, Falmouth
Steve Marsh – Wellington Hotel, Boscastle
Dale McIntosh – Merchants Manor, Falmouth
Ben Stevens – Delicate Trade Ltd, Hospitality Consultancy
Rosewarne Manor will be our host for this year’s event with food, music, entertainment and a charity auction all helping to raise cash for the following great causes:
Royal Cornwall Hospital Trust Neo-natal Unit
Spectrum, providing sensory environments for Autistic children
Cornwall Deaf Children’s Society, providing exciting experience days out
Cornwall Blind Society, providing exciting experience days out
Women’s Refuge, fitting a brand new hostel family kitchen
Cornish Chefs Club felt that rather than donating the cash to these charities it would be much more efficient if we raised the cash and then bought some of the things that were at the top of their wish lists. Things they would struggle to buy for themselves. So, that’s exactly what we’re doing.
Originally we were aiming to raise £10,000, but the level of support received has meant that we have had to borrow a bigger marquee and provide more tickets and meals. We are now on track for raising £20,000 in one night, and every penny of that going directly to helping children and families in challenging circumstances in Cornwall.
Please take the time to check out our website here and read about all our many 
great sponsors and take the time to support their businesses. Without their generosity and support none of this would be possible. You know who you are, thank you so much.
There will also be an auction during the evening and we have been given some amazing donations, several valued at over £1,000 each, but there’s always room for more. If you have a dining experience, company gift, special experience or anything else you would be happy to donate for our auction, please get in touch with Cyril at Rosewarne Manor on 01209 610414
Tickets are £100 per person and have almost sold out already.
For more information please contact Ben Stevens at Delicate Trade on 07976 108633 or email benstevens@delicatetrade.com
The Chefs’ Forum Launches in the South East!
Top Kent Chefs attended a sunny launch of The Chefs’ Forum at East Kent College in Broadstairs last Monday, 17th June.
It is a very exciting time to be involved in the catering and hospitality industry in Kent. The ongoing success of The Chefs’ Forum in the South West meant that Kentish chefs welcomed the launch of their own regional chapter of the prestigious and popular networking group for chefs, suppliers and local catering colleges.
Headed up by local food heroes 3 AA Rosette Chef Charlie Lakin (The Marquis at Alkham) and Rob Alsworth (East Kent College), and Founder Catherine Farinha, The Chefs’ Forum aims to harness the great culinary talent and knowledge in the area as well as offering excellent networking opportunities to young student chefs.
Rob Allsworth, Chef Lecturer stated,
“I was delighted to host the launch of The Chefs’ Forum here at the College and am really excited about the future. The feedback received from chefs who attended the event as well as students was all extremely positive and we are all really looking forward to our next event which will take place in the Summer”.
The project is expanding after a hugely successful launch in Bristol in 2011 where channels of communication were opened up between the catering industry, education and suppliers – a need that was established by food marketing consultant Catherine Farinha in talking to education, industry and trade.
The Forum runs all year and is punctuated by quarterly networking events from the Cotswolds to Cornwall and now Kent.
The Chefs’ Forum events will be held at local venues designed to showcase the best elements of the industry: From top end hotels and restaurants to meat and vegetable farms and College training restaurants.
Great British Menu Chef Charlie Lakin does a great deal of mentoring work with budding chefs at the College and says that he is
“Really happy to be involved in any initiative which enhances learning. The Chefs’ Forum enthuses and motivates young people to join the hospitality industry as a career choice which is fantastic!”
Students at the College performed demos for the guest chefs and executed each dish with the utmost in professionalism.
Throughout the year, The Forum will serve as a knowledge bank to provide information on everyday professional needs from recruitment to produce and equipment. It will also enlist talented young apprentices from the local catering colleges into member restaurants and provide students with a unique opportunity to see how the industry works. Each gathering will host interesting and exciting speakers, demonstrations and quality local producers. Quality suppliers will be invited to showcase their wares which will help support the use of their products in Kent’s leading restaurants.
East Kent College is excited to be involved as means that their gifted young catering students are able to mingle with top chefs from the area and understand more about how the industry works as well as having the opportunity to secure apprenticeships and work experience that previously took more effort to organise.
If you think you or your business could benefit from being involved in The Chefs’ Forum please email catherine@redcherry.uk.com.
Sustainable Fish Event at City of Bristol College Had Top Chefs Hooked!
City of Bristol College played host to The Chefs’ Forum yesterday which majored on Sustainable Fish. The Chefs’ Forum is an exciting event that brings top chefs and local producers together as they showcase new techniques and share knowledge and experience within the catering industry. The use of sustainable fish in cooking is key if we are to leave resources for future generations to eat fish.
During the event, Tim Glover from Fish2Fork talked about sustainable fishing and responsible sourcing and its importance in today’s industry. The chefs were show what species they should be using like Anchovy, Herring and Mussels versus species to avoid like the European Eel, Skate and Rays.
Tim Glover said that he plans to make Bristol a sustainable fish city by the end of 2014.
Sustainable fish cookery demonstrations were performed for the guests by Michelin-starred chefs Sam Moody of The Bath Priory and Josh Eggleton of The Pony And Trap (Chew Magna).
Sam used Stream farm brown Trout from Taunton and Josh, hand-dived Scallops from Lyme Bay in Dorset.
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.
The chefs involved have been recognised for their expertise in the food industry with prestigious accolades including Michelin Stars, AA Rosettes and Good Food Guide awards.
Josh Eggleton, Head Chef at the Michelin-starred Pony and Trap, comments: “These events enable us to involve College students and work towards creating great chefs for the future. It is our job to indentify and encourage the rising stars to ensure that creativity, talent and enthusiasm continues to flow through the catering industry.”
Other top chefs involved in the Chefs’ Forum include Michelin-Starred Richard Davies of The Manor House Hotel, recently featured on The Great British Menu, Chris Wicks, former Chef Patron of Bell’s Diner and Sam Moody from The Bath Priory.
Adrian Kirikmaa, Restaurant and Chef Manager at City of Bristol College, comments: “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 the excellent facilities we have here for our students.”
Our Cornish Launch Was A Resounding Success!
Academy Nathan Outlaw College Played Host to the Launch of The Chefs’ Forum in Cornwall
Students from the Academy prepared and served canapés for around 50 top chefs from across the County including celebrity chef Anthony Worrall-Thompson.
This was tough audience indeed that was duly ‘wowed’ by outstanding service and excellent food made with locally sourced ingredients:
Total Produce, Cornwall (Bodmin) kindly donated all fresh produce and Celtic Fish & Game (St Ives) donated fish and Rodda’s (Redruth), clotted cream and butter.
It is generous industry sponsorship that facilitates quarterly events organised by The Chefs’ Forum.
The Cornwall 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.
Chefs’ Forum Founder, Catherine Farinha said:
“I was delighted with the level of attendance at the event by some of the best chefs in the region. 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 Cornwall to showcase the most promising catering and hospitality students, enhance chefs’ skill-sets and share industry knowledge and best-practice”.
Top Cornish Chefs enjoyed a sous-vide demonstration by South West water bath manufacturer Clifton Food Range and a talk on fishing sustainability by Andy Wheeler of The Cornish Fish Producers Organisation. They also gained an insight an into asparagus cultivation by Cornish Grower John Keeler (St Erme).
Stuart Mathieson, Head of Hospitality at Cornwall College is delighted to have hosted the launch of the Chefs Forum in the region. He commented:
“As the largest college for Hospitality training in the county we have always had a strong, and direct, liaison with employers and the link with the Chefs Forum will now make that connection even stronger.
The current rebuild of the Catering complex at the Camborne campus will allow greater possibilities for interaction between employers and students which will have mutual benefits for both. The new development will have a demonstration theatre and new state of the art kitchens which, as a community resource, will be open to all to use.
We look forward to working closely with The Chefs’ Forum to consolidate and strengthen the already high level of catering provision in Cornwall by working directly with employers, students and producers in the region”.
Devon Forum event at Lewtrenchard Manor was a blast!
On the 8th April 2013, top Devon chefs attended a clay pigeon shoot and game-smoking demonstration at Lewtrenchard Manor, Oakhampton in preparation for the next game season.
Peter Gorton (Chef/Owner Gorton’s of Tavistock) showcased the plethora of delicious ways that game meat can be incorporated into restaurant menus and how to smoke it using a Bradley Smoker from Outdoor Gourmet. He showcased wood pigeon, partridge, pheasant, and venison in a selection of delicious canapés.
The ‘Smoking Guns’ Devon chef event attracted sponsorship of some great local brands including, Exeter Audi, Total Produce, Owens Coffee, Andrew James Butchery and Hillside Speciality Foods – The Chefs’ Forum champions the use of local Devon produce in the professional kitchen.
Students on VRQ level 2 and BTEC courses at City College Plymouth worked with Peter Gorton in preparing and serving the canapés at the event. These students (young chefs and front-of-house) will be placed in apprenticeships with the attendee chefs over the coming months.
The event was a great chance for City College Plymouth students to demonstrate their impressive skill sets. Guests were extremely impressed with the quality of the canapés and professional service – The industry will go from strength to strength with such remarkable levels of talent apparent at this stage.
BASC and Country Sports South West are organised the clay shoot for the Ivy League of Devonian chefs to raise awareness of the versatility of game with the aim of encouraging more chefs to include it on their menus. For example, it is a sad fact that there isn’t enough demand for pheasant at the current level of supply.
Annette Cole, Senior Manager of Country Sports South West, said:
“Country Sports South West ran a fun clay shooting competition for the great chefs of Devon, 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 the students learned about the benefits of game meat whilst training to be chefs – They will take this knowledge on into industry with them.”
The Chefs’ Forum launched in January 2012 in Bristol and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a South West regional level.
Catherine Farinha, Founder Committee Member of The Chefs’ Forum and event organiser stated:
The magnificent Lewtrenchard Manor, owned by the Murray family, was the perfect venue to commemorate an extremely successful first year in Devon; We have forged valuable links between the catering colleges and top chefs in Devon’s 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 will hold a butchery and sous-vide demonstration for top Devon chefs at City College Plymouth later this month. Forum members Steve Turton (Andrew James Butchery) and Chef Chris Tanner (Tanners Restaurant) will showcase Devon beef. This will further-cement relations between the college, local suppliers and the professional kitchen.
