Top Welsh Chefs Mentor Next Generation of Talent from Cardiff and Vale College and Coleg Gwent Raising Vital Funds to help Young Chefs Entering Industry

On Monday (21) September, five of Wales’ most highly-skilled chefs helped young people from Cardiff and Vale College and Coleg Gwent serve up a mouth-watering meal for 80 extremely discerning hospitality industry employer diners in one of the leading catering colleges in Wales.  For the first time in history, Cardiff and Vale College invited students from Coleg Gwent into their kitchen to cook with their peers and the visiting expert chefs.  Nearly £2000 was raised to support hospitality and catering students all over the country with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college ‘Taster day’ events.

The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, Cardiff and Vale College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Mentoring the college students on the day were two Michelin-starred chefs Hywel Jones (Lucknam Park) and James Sommerin (Restaurant James Sommerin) Andrew Robertson (Cardiff Marriott), Ryan Mitchell (Chapel 1877) and Matt Waldron (The Stackpole Inn).

The menu was absolutely sublime and the guest chefs introduced each course:

Amuse Bouche
Andrew Robertson – Cardiff Marriott
Wild mushroom soup
~
Starter
Hywel Jones – Lucknam Park
Heritage beetroot and Somerset ricotta tart with Wiltshire truffle
~
Fish Course
Ryan Mitchell – Chapel 1877
Curried cod loin, coconut spiced biryani, roasted sweetcorn,
mango salsa, yoghurt foam and toasted almonds
~

Main Course
James Sommerin – Restaurant James Sommerin
Douglas Willis PGI Welsh Lamb, coconut, butternut squash and cumin
~
Dessert
Matt Waldron – The Stackpole Inn
Warm chocolate mousse, peanut and Pembrokeshire sea salt

The front of house students also did a fantastic job of table lay-up and wine, lunch and coffee service expertly-led by front of house lecturer Richard Littleton.

The menu was absolutely delicious with the chefs all showcasing signature dishes to their professional peers as well as the students.

Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.

A welcome speech was made by Eric Couturier, Deputy Head of Catering and Chefs’ Forum Founder Catherine Farinha.  Eric spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.

“It is fantastic to welcome so many local employers and renowned chefs here to our college today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are a key part of our focus on apprenticeships and careers here at the college.”

“Employability, exposure to industry and work-readiness is a crucial element that sits alongside traditional class-based studies at our College and indeed, Coleg Gwent. Working hand in hand with industry partners who offer unrivalled, career focused work placements is an ongoing priority for us – and is something we are proud to offer to our students.

Michelin-starred Chef Hywel Jones of Lucknam Park welcomed guests to the event and spoke of the importance for chefs in industry to support the next generation of chefs.

Hywel said:

“It is very important that we support events like this in our colleges to mentor and inspire the next generation.  There has been a great buzz around the place today and the students from Cardiff and Vale College and Coleg Gwent have really excellent themselves.  I very much look forward to continuing to work with the college and The Chefs’ Forum as we have done for the past six years.”

All ingredients for the lunch were kindly sponsored by Koppert Cress, Oliver Kay, Douglas Willis, E.Ashton Fishmongers, and Santa Maria.  This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £2000 on this occasion which is very impressive indeed.

The event further-benefitted from a silent auction on the day, further-raising of the total.  Auction lots were kindly donated by Dinner, Bed & Breakfast for two at Swansea Marriott, Cardiff Marriott and The Exchange Hotel, A private chef evening for four with Matt Waldron and David Pipe Horse Racing Stable Tour and Race Tickets for four.

A Grand Prize Draw was also run on the day with prizes generously donated by Giovannis (Cardiff), Chef Martyn Watkins (St David’s Hotel), Codorniu Anna Cava, Chapel 1877, Etc Restaurant, Restaurant James Sommerin – the lunch and The Chefs’ Forum Educational Foundation greatly- benefited from this kind support.

Together, the chefs and students created and served a four-course meal for around eighty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.

Gavin George, Chef Lecturer at Coleg Gwent stated:

“Today has been an amazing experience for our students.  They love to work with different chefs, their peers from Cardiff and Vale College and learning new cooking techniques.  The food was superb and it was a great opportunity to showcase our students’ professionalism and skills.  I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”

Catherine Farinha, Chefs’ Forum Founder added:

“We have been working with Eric and Cardiff and Vale College for six years now.  It is great to have two Welsh Colleges and five Welsh chefs here today with the common purpose of enriching students’ learning across both Cardiff and Vale college and Coleg Gwent.  It is fantastic to return to the College for the third time to stage a lunch event with another new cohort of students and the next generation of top chefs.  The chefs and students did a fantastic job today, they really stepped-up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Photo credit: www.jcampbellphotography.co.uk

Iconic Luxury Hotels Chefs Mentor Next Generation of Culinary Talent, Raising Vital Funds to help Young Chefs entering Industry

On Monday (14) October, the Head Chefs from Iconic Luxury Hotel properties, Cliveden House, Chewton Glen, The Lygon Arms and 11 Cadogan Gardens helped young people from West London College and East Kent College create a mouth-watering lunch for 80 extremely discerning diners in the luxurious surroundings of The Cliveden Dining Room. Nearly £3000 was raised in a silent auction to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college events.

Welcome speeches were made by Cliveden’s General Manager, Kevin Brooke; Head of Hospitality and Catering at West London College, Denise Charles and, Chefs’ Forum Founder Catherine Farinha.  Kevin gave a fascinating insight into the remarkable history of Cliveden House and thanked guests for supporting the fund-raising lunch. Denise spoke of the importance of the College and local employers working together to support the hospitality sector and thanked guests attending the lunch for bidding in the silent auction to support young hospitality professionals.

Auction lots comprised overnight stays at Chewton Glen, Cliveden House, The Lygon Arms and 11 Cadogan Gardens, including a three-course dinner and breakfast, together with a fabulous race horse training experience, stable tour and local race meet tickets, kindly donated by David Pipe Racing.

Cliveden House in Berkshire was delighted to host this fundraising lunch for The Chefs’ Forum Educational Foundation CIC – An organisation incorporated by Catherine Farinha and Alexandra Duncan in October 2016 to raise vital funds to help disadvantaged young people enter the hospitality business, by connecting them with potential employers and providing essential support and equipment.

Now in their seventh year, The Chefs’ Forum bridges the gap between industry and education by hosting a series of ‘Chefs’ Lunch’ events throughout the country. In hosting the lunch on October 14^th, Cliveden and the Iconic Luxury Hotels underlined their commitment to the initiative of inspiring young chefs; enriching their learning; and forging strong links with leading employers within the industry.

Roux Scholar and Executive Head Chef at Cliveden and the host of the Autumn Lunch, Paul O’Neill said:

“It is fantastic to welcome so many local employers and renowned chefs here to Cliveden House today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are extremely important for our industry.”

“For the students to be able to work alongside some of the most exciting and highly-respected chefs in the country is an amazing opportunity and one that will truly inspire them to become the next generation of culinary creatives and hospitality professionals.”

Joining Paul in mentoring the college students on the day were Adam England (11 Cadogan Gardens) on the delectable amuse bouche of Smoked eel, Foie Royale mousse and crispy ham hock with Kc Caviar. Ales Maurer (The Lygon Arms) prepared a beautifully seasonal starter of spiced pumpkin, chicory, burrata, truffle honey and toasted seeds – very appropriate, as all tables were named after squashes, kindly selected by Ron Maxfield of First Choice Produce, himself an ex Michelin-starred Executive Chef of Cliveden House (1986-1997).

During the lunch John Addy of Yorkshire-based Kc Caviar told the guests about the history of fabulous ethical, British, sustainable caviar which was incorporated into the Amuse-bouche created by Adam England, who was impressed by the two ethical, sustainable alternatives to traditional caviar and foie gras.

Adam was really impressed by Kc Caviar and Foie Royale, two ethical, sustainable alternatives to traditional caviar and foie gras.

Adam said:

“I was very impressed with the students today and have really enjoyed my time here at Cliveden supporting Paul and the other chefs from the group.  I would happily welcome work experience candidates into my kitchen based on their performance today.  I very much look forward to continuing to work with The Chefs’ Forum.”

Next, Luke Matthews (Chewton Glen) served a show-stopping fish course of baked halibut, tomato and herb glaze, sea vegetables and smoked butter. Paul O’Neill (Cliveden) wowed guests with a Walter Rose rump of mutton, ras el hanout, smoked aubergine and mutton belly pastilla. To finish, Cliveden’s talented pastry chef Gavin Stewart served a bomb of blackberry mousse, yuzu, manjari 64%, chocolate and blackberry sorbet which was Autumn on a plate!

The front of house students from West London College and East Kent College also did a fantastic job of room set-up, table lay-up and wine, lunch and coffee service led by Matthew Wood, Conference and Banqueting Operations Manager at Cliveden.

The menu was absolutely sublime, with the chefs all showcasing signature dishes to their professional peers and leading industry suppliers as well as the students.

Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; Via Pomal Posado with Adam’s Amuse-bouche, Vina Pomal Blanco 2018 with Ales’ starter, Legaris Verdejo 2018 with Luke’s fish course, Vina Pomal Reserva 2014 with Paul’s main and Legaris Crianza 2013 2ith Gavin’s dessert –  A delicious accompaniment to the excellent dishes served by the guest chefs, with the pairing expertly narrated by Cliveden’s sommelier, Zareh Mesrobyan.

All ingredients and drinks for the lunch were kindly sponsored by Koppert Cress, First Choice Produce, Foie Royale, Kc Caviar, Walter Rose & Son, Ritter Courivaud,  Santa Maria, and Truffle Hunter.  This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £3000 on this occasion which is very impressive indeed.

Catherine Farinha, Chefs’ Forum Founder concluded:

“We have been working with Paul O‘Neill for six years now.  It is great to join him once again, this time at Cliveden, demonstrating top-drawer career progression as a Roux Scholar.  It is humbling to have so many fantastic chefs from the Iconic Luxury Hotels here today with the common goal of enriching students’ learning.  We very-much look forward to following up and inviting the Iconic chefs into catering colleges to teach students in their usual environment via The Chefs’ Forum Academy.  The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Photography by www.kentfoodphotographer.com

The Chefs’ Forum and Bar 44 inspire Bristol’s Next Generation of Young Chefs

This week, catering and hospitality students from City of Bristol College, got to work alongside head chef, Tom Maynard, to showcase the very best in modern Spanish cuisine at the latest Chefs’ Forum event at Bar 44 in Regent Street, Clifton, Bristol.

The event followed a similar event that took place in the flagship Cardiff Bar 44 two years ago, also led by Tom.  Tom himself is an ex-student of Coleg Gwent, a fantastic college in Crosskeys, South Wales, where The Chefs’ Forum has launched Wales’ first Chefs’ Forum Academy, joining three others in the UK at The Manchester College, West London College and Gloucestershire College.  Tom is looking forward to joining the team of chefs teaching in the college kitchens each week, as they do on a near-national level to enrich the students’ learning, making them more work-ready on leaving college as well as engaging with local employers in their areas.

In hosting this event in Bristol, Tom and his brilliant team motivated and mentored students at City of Bristol College to show them how exciting a career in the hospitality industry can be.

The Chefs’ Forum is a UK-wide networking group for leading chefs, suppliers and catering students aimed at bridging the gap between industry and education to inspire the next generation of young chefs.

Students from City of Bristol College helped Tom Maynard create a selection of modern tapas, using local produce for the 40 culinary experts who arrived at midday.  The bite sized delights included:

• Smoked Sardine on a rosemary cracker with pistou
• Aral blue endive and PX raisins
• Iberico pork, spinach and mint purée
• Traditional Spanish tortilla segments
• Mango trifle and churros

For the demo, Tom cooked Walter Rose sweetbreads with piquillo pepper, capers and oloroso which went down a treat with the culinary audience of chefs and hospitality industry professionals.

Alex Byrne of Walter Rose broke down a saddle of venison on the butcher’s block, preparing loin fillets for Tom’s dish of loin of venison, celeriac puree and girolles.  The rare venison was just to the chefs’ liking and nothing was left on the sample plates.

Highlights from across the afternoon’s event included live demonstrations of Bar 44 signature dishes, guided wine tasting by Fernando Centeno Sanchez of Cordorníu UK, an introduction to Foie Royale, an ethically produced foie gras, as well as a churros cooking competition for the students to show off their culinary talents.

The competition was won by James Brooks, who received a voucher for a free tapas lunch for himself and two friends at the Bristol Bar 44.

Commenting on the event, Head Chef, Tom Maynard said:

“The Students were brilliant today and really impressed me with their culinary skills. This is the second event I have held with The Chefs’ Forum and I feel that it is invaluable for our industry. It’s a great opportunity to give something back and use my experience to inspire the next generation of budding young chefs”

Production Chef Apprentice James Brooks, aged 17 said:

“I’ve always wanted to work in a restaurant and so this was a great opportunity to put my skills cooking skills to the test and see what goes on behind the scenes. It was really interesting to be shown how a restaurant operates and see just how precise chefs are with their food preparation. It’s been a very rewarding and fun experience.”

Ryan Fernandez, Chef Lecturer at City of Bristol College, said:

“We were delighted to be part of this Chef’s Forum event. It has given the leaners hands-on experience working in a busy restaurant and taught them that although the food is obviously important, there are other aspects to consider while running a restaurant, such as the social and business side of the industry.”

Chefs’ Forum Founder, Catherine Farinha concluded:

“We’ve had a fantastic experience here at Bar 44. Tom and the team have been a joy to work with and a real inspiration to the learners from Cowbridge Comprehensive.  I have received a great deal of positive feedback from chefs and learners alike which is extremely rewarding.  Spanish Gastronomy proved a real hit with our members and I look forward to many more Bristol-based events as The Chefs’ Forum continues to flourish.”

Photo credit: Josh Campbell at J/Campbell Photography www.jcampbellphotography.co.uk

Top Chefs Cooked to Support the Next Generation at University College Birmingham

The Chefs’ Forum was delighted to return to University College Birmingham on the 30^th September 2019 for another culinary star-studded lunch to raise funds for the next generation of hospitality professionals.  Now an annual event, The Chefs’ Forum industry networking organisation returned to the highly acclaimed college for the third time to stage a Chefs’ Lunch in aid of The Chefs’ Forum Educational Foundation which raised an impressive £2,000 to support young chefs and hospitality professionals.

The Chefs’ Forum Educational Foundation was incorporated in 2016 to raised vital funds for 14-25-year olds entering the industry.  The funds are accessible to college lecturers and employers on behalf of young people and eligible applicants considered on a case by case basis.  To date, funds have been used to pay for coaches and minibuses to facilitate travel for young people to key industry career events and work experience placements. Vital equipment such as chefs’ knives and uniform has also been given to young people in colleges all over the country.  The Chefs’ Forum doesn’t want a lack of money to get in the way of high-achieving young people stepping onto the career ladder within the hospitality industry.

Chefs’ Forum Founder Catherine Farinha stated

“Five years after launching The Chefs’ Forum in 2011, Alexandra Duncan and I launched The Chefs’ Forum Educational Foundation to help colleges access work experience opportunities for students.  We are delighted to support high-performing students who may be experiencing hardship through no fault of their own with travel costs, driving lessons, equipment provision or work-related expenses.  One day, we hope all of the young people we help will be hugely successful employers in their own right if we give them a bit of help when they most need it, which is now, at the start of their careers.  We are so grateful to the Birmingham chefs for raising £2,000 towards this crucial cause, further demonstrating their utmost support for the next generation of hospitality professionals!”

Stewart Mackie from Harvey Nichols, Freelance chef, Tom Wells, Mark Walsh of The Forest Hotel and Olivier Briault of The Edgbaston Boutique Hotel all worked with the UCB students to produce a magnificent banquet for the top chefs who attended.

Stuart opened the show with a fabulous starter of Walter Rose Chicken and Rabbit Terrine, beautifully presented and perfectly executed.

Next was a fish course of Pan roasted fillet of cod, broccoli, radish, pickled kohlrabi, with dill and smoked butter sauce being served at the table by the brilliant Front of house team, led by Foodservice Hospitality Lecturers Liz Stratton and Jacquie Boyd and Mitchell Huckett, Restaurant Manager of Edgbaston Boutique Hotel.

On the main course was Mark Walsh, Head Chef of The Forest Hotel as he showcased slow cooked Norton’s Pork Collar from Walter Rose & Son, roasted butternut squash, sweetcorn puree, charred baby corn and pork jus.

Olivier Briault, Head Chef at The Edgbaston Boutique Hotel finished off the perfect lunch with a magical dessert of Exotic Fruit Rum Baba. Perfectly presented to Michelin standards – The room fell silent in awe as Olivier explained the inspiration behind the Polish-French fruit cake decorated with highly-complex confectionary and executed to the highest standard!

This event signified a huge event in the Birmingham Hospitality industry, a bringing-together of the very best professionals in the business to inspire and enthuse the next generation of chefs and hospitality professionals at what has been described by Marco Pierre White as the “Ferrari of catering colleges!”  The college of food has benefited through annual refurbishment and upgrades to ensure that it remains a state of the art facility.

The Brasserie Restaurant at the University proved the perfect venue and the front of house team were impeccably skilled

Neil Rippington, Dean of The College of Food and Hospitality Management at University College Birmingham stated

“The teaching team and I were delighted to host this fund-raising lunch.  It was great to see so many enthusiastic chefs and market-leading suppliers in attendance today.  The students greatly enjoyed working with such high calibre chefs and welcoming BBC Birmingham into their training kitchens to film for the local news. We look forward to hosting an annual lunch for The Chefs’ Forum Educational Foundation for many years to come. We are proud to have established UCB as a hub for The Chefs’ Forum in Birmingham and its quarterly events offer fantastic opportunity for our students to work with a wide spectrum of high-profile local employers”.

Olivier Briault, Head Chef at Edgbaston Boutique Hotel added

 “It is great to work with the young people at the college.  I want to show them that we are very approachable and that a job as a chef in an award-winning, high-end restaurant like The Edgbaston is absolutely achievable!  The team of students working with me today were very talented and had a great attitude.  Based on their performance today I would love to welcome them into my kitchen for work experience.”

Each chef and Mitchell from Edgbaston Boutique Hotel had to pick a ‘Star of the Day’, the student who, for them, shone brightly in terms of both ability and attitude.

The appointed stars each received a signed cookery book by either Garima Poder (current Masters Degree student at UCB) or David Pearce (Chefs’ Forum Photographer) and a day’s work experience with their mentor.  The winners were as follows:

Mitchell Huckett, Edgbaston Boutique Hotel FOH: Jordache Crawford-Brown

Stuart Mackie, Harvey Nichols: Evan Holiday

Tom Wells, Freelance Chef: Henry Chapman

Olivier Briault, Edgbaston Boutique Hotel: Ellie Perkins

The lunch was a huge success and overwhelming positive feedback was received from all involved.

The Chefs’ Forum holds quarterly events in Birmingham and any chefs or front of house professionals wishing to get involved should contact rebecca@redcherry.uk.com

Photography by www.different-perspective.co.uk

Top Cornish Chefs Cooked with The Students at Cornwall College to Raise Vital Funds to Support the Next Generation of Hospitality Professionals

On Monday (23) September, four of Cornwall’s most highly-skilled chefs helped young people from Cornwall College serve up a mouth-watering meal for 60 extremely discerning diners in one of the leading catering colleges in the country.  Nearly £1000 was raised to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college events.

Cornwall College opened up its teaching kitchens to the cream of the culinary profession on Monday to host a fundraising lunch for The Chefs’ Forum Educational Foundation CIC – An organisation incorporated by Catherine Farinha and Alexandra Duncan in October 2016 to raise vital funds to help disadvantaged young people to enter the hospitality business, by linking them up with employers and providing essential support and equipment.

The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, Cornwall College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Mentoring the college students on the day were Henk de Villiers Ferreira (Trevisker’s Kitchen & Dining) on the amuse bouche with smoked Newlyn hake chowder and the starter of spiced Two Brothers pork belly with stir-fried bok-choi and oriental jus, Glenn Gatland (Una St Ives) on the fish course of Cornish crab and almond arancini with cauliflower and white truffle puree, Chris Archambault (The Headland Hotel) on the main course of 48 hour Two Brothers beef short-rib, grilled courgette, caramelised shallot, fried girolles and salsa and Ken Symons (Chef Consultant) on the dessert with glazed Cornish cream, apples and hazelnuts’

The front of house students also did a fantastic job of table lay-up and wine, lunch and coffee service led by front of house lecturer Mark Devonshire, Daniel Thompson (General Manager at Mullion Cove Hotel) and Alex Chalk (Deputy Manager at Mullion Cove Hotel).

The menu was absolutely delicious with the chefs all showcasing signature dishes to their professional peers as well as the students.

Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.

A welcome speech was made by Cornwall College Principal, Justin Olosunde and Chefs’ Forum Founder Catherine Farinha.  Justin spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.

Justin said

“It is an honour to host today’s lunch at The Cornwall College and to have such talented chefs from our region in the kitchen inspiring the next generation.”

“The colours and taste of each dish made me realise the value and breadth of cooking we are fortunate to have in Cornwall, without the top chefs continuing to inspire and enthuse the next generation this will not be sustained.

“I would like to thank The Chefs’ Forum for making today possible and for our learners to continue to benefit from the amazing opportunities offered to them at their events.”

All ingredients and drinks for the lunch were kindly sponsored by Codorníu, Koppert Cress, Total Produce, Two Brothers Foods, Ritter Courivaud and Santa Maria.  This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £1000 on this occasion.

Together, the chefs and students created and served a four-course meal for around sixty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.

Catherine Farinha, Chefs’ Forum Founder added:

“We have been working with Cornwall College for five years now.  It is great to have so many fantastic chefs here today with the common purpose of enriching students’ learning.  It is fantastic to return to the College for the second time to stage a lunch event with another new cohort of students and the next generation of top chefs.  The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Top Chefs Mentor Next Generation of Talent from South Devon College Raising Vital Funds to help Young Chefs entering Industry

On Monday (16) September, four of Devon’s most highly-skilled chefs helped young people from South Devon College serve up a mouth-watering meal for 60 extremely discerning diners in one of the leading catering colleges in the country.  Nearly £2000 was raised to support young people with travel costs in accessing work experience, essential equipment and helping colleges to fund employer trips, visits and feeder school travel to college events.

South Devon College opened up its teaching kitchens and Horizons Restaurant to the cream of the culinary profession on Monday to host a fundraising lunch for The Chefs’ Forum Educational Foundation CIC – An organisation incorporated by Catherine Farinha and Alexandra Duncan in October 2016 to raise vital funds to help disadvantaged young people to enter the hospitality business, by linking them up with employers and providing essential support and equipment.

The Chefs’ Forum bridges the gap between industry and education and by hosting the Chefs’ Lunch in what is now the seventh year of The Chefs’ Forum. In hosting the lunch, South Devon College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Mentoring the college students on the day were Tom Browning (Lewtrenchard Manor) on the amuse bouche of Baked cod loin with Kc Caviar and Oyster Emulsion, Richard Still (Deerpark Hotel) on the starter of Walter Rose Creedy Carver Duck Breast, salt baked celeriac, duck fat and pistachio dukkah, whipped goats curd, blackberries and chervil oil, Craig Davies (Paschoe House) on the fish course of Brill, mussel curry, clams, seaweed potatoes and samphire, Ankur Biswas (BRNC Dartmouth) on the main course of Malai Murgh with Walter Rose chicken, showcasing his own brand of Namoh Curry Sauce. Tom Browning created the dessert of autumnal plum bavarois, honey, vanilla and yoghurt.

The front of house students also did a fantastic job of table lay-up and wine, lunch and coffee service led by front of house lecturer Dave Wells.

The menu was absolutely delicious with the chefs all showcasing signature dishes to their professional peers as well as the students.

Codorníu Anna cava was served as a welcome drink as guests networked and spoke to top suppliers in a mini trade show. Cordoníu also sponsored the wines served with the lunch; White Rioja Viura-Malvasia 2018 and Red Vina Pomal Rioja Reserva 2014 – A delicious accompaniment to the excellent dishes served by the guest chefs.

A welcome speech was made by South Devon College Principal and CEO at South Devon College Laurence Frewin and Chefs’ Forum Founder Catherine Farinha.  Laurence spoke of the importance of the College and local employers working together to support this vital sector and thanked the guests for attending the Chefs’ Lunch.

Laurence said

“It is fantastic to welcome so many local employers and renowned chefs here to our college today. Inspirational events and experiences such as today’s chefs’ lunch with The Chefs’ Forum are a key part of our focus on apprenticeships and careers, not just courses.”

“Employability, exposure to industry and work-readiness is a crucial element that sits alongside traditional class-based studies at our College. Working hand in hand with industry partners who offer unrivalled, career focused work placements is an ongoing priority for us – and is something we are proud to offer to our students.

“For our students to be able to work alongside some of the most exciting and highly respected chefs in the county is an amazing opportunity and one that will truly inspire them to become the next generation of culinary creatives and hospitality professionals.”

As guests were seated, John Addey of Yorkshire-based Kc Caviar told the guests about the fabulous ethical, British, sustainable caviar to which they were about to be treated in the amuse bouche by Tom Browning.

Tom Browning was really impressed by Kc Caviar and Foie Royale, two ethical, sustainable alternatives to traditional caviar and foie gras.

Tom said

“I like the way that The Chefs’ Forum is championing sustainable ingredients and it has been fantastic to develop today’s canapes and dishes with the samples I received from both Kc Caviar and Foie Royale prior to the event.  I was also very impressed with the students today and have really enjoyed my time here at the college.  I would happily welcome work experience candidates into my kitchen based on their performance today.  I very much look forward to continuing to work with the college and The Chefs’ Forum.”

All ingredients and drinks for the lunch were kindly sponsored by Koppert Cress, Total Produce, Foie Royale, Kc Caviar, Walter Rose & Son, Ritter Courivaud and Santa Maria.  This vital sponsorship drives down the food cost and maximised funds raised on the day, nearly £2000 on this occasion which is very impressive indeed.

The event further-benefitted from a silent auction on the day, raising over £900 of the total.  Auction lots were kindly donated by Dinner, Bed & Breakfast at Dart Marina Hotel & Spa, David Pipe Horse Racing Stable Tour and Race Tickets for four, Dinner Bed & Breakfast at Lewtrenchard Manor and Artis UK in the form of a world-class chefs’ Tramontina Centuary Knife Roll. All lots were bid on and later sold to the generous guests who attended the lunch and The Chefs’ Forum Educational Foundation will greatly benefit from this kind support.

Together, the chefs and students created and served a four-course meal for around sixty professionals from the catering industry who were all there to get in touch with the next generation of talent whilst catching up with their peers and suppliers.

Mark Provan, Chef Lecturer stated:

“Today has been an amazing experience for our students.  They love to work with different chefs and learning new cooking techniques.  The food was superb and it was a great opportunity to showcase our students’ professionalism and skills.  I would like to thank The Chefs’ Forum for making today a great success and inspiring our students.”

Catherine Farinha, Chefs’ Forum Founder added:

“We have been working with Mark and South Devon College for six years now.  It is great to have so many fantastic chefs here today with the common purpose of enriching students’ learning.  It is fantastic to return to the College for the second time to stage a lunch event with another new cohort of students and the next generation of top chefs.  The chefs and students did a fantastic job today, they really stepped up to the task and it’s so important that we nurture and support the next generations of hospitality professionals. It’s important they have the opportunity to work with industry on the practical side, as well as on theory. For the students who took part today, this event was an excellent opportunity to build on important networks and partnerships in the hospitality and catering industry.”

Photography by www.andrewplantphotography.com

Kent Chefs Enjoyed a Spectacular Live-fire-cooking Event at Cave Hotel

Executive Chef John Bingley and Head Chef Andy Holden welcomed eighty fellow chefs and hospitality professionals to Cave Hotel to give them a sneak peek into the fabulous new opening that everybody’s talking about.

Cave Hotel opened for a soft launch at the beginning of the summer and it now the destination of choice for Kent’s glitterati, weddings and corporate events.  The multi-million-pound construction project is finally coming to an end and promises guests a truly luxurious experience once formally launched next month.

Cave Hotel and Golf Resort is Kent’s newest luxury destination hotel and restaurant, conveniently located within a short drive from Canterbury. With a variety of modern, opulent accommodation, an indulgent pool area, incredible golf at Boughton, and wood-smoked, Asian-influenced cuisine. Cave provides the perfect eclectic mix for a relaxing and memorable stay.

John said

“I am delighted to host this event today.  I always look forward to Chefs’ Forum events as a chance to catch up with all of my culinary peers and inspire young chefs and hospitality professionals.  Today was an excellent opportunity to showcase the Cave operation and all of the exciting things we do here to ensure the best possible guest experience.  I am extremely proud of Andy and my team and was very impressed with the students from North Kent College.”

John and his team have recently returned from a culinary research trip to America to research pit cooking for the food offer at Cave Hotel.  John is very happy in his role and very impressed with the level of investment in his culinary team in terms of professional development by the hotel owners.

The day started with a team briefing of the students by John and Andy and Sergio, F&B Director to the front of house and kitchen students from North Kent College.

The young chefs were welcomed into the kitchen by John and Andy and told of the canapé menu they would create.

The students worked hard to create and impressive menu of canapés for the guests who would arrive at midday comprising:

• Coke-glazed pork belly bites
• Smoked brisket croquettes
• Goats cheese red onion cones
• Spiced pulled lamb cones

The day then commenced with a brilliant pork butchery demonstration with finest Norton’s Speciality pork from award-winning butchers Walter Rose & Sons.  Voted Butchers Shop of the Year in 2016, Walter Rose is delighted to have been shortlisted as a finalist again this year.

Director, Jack Cook showcased various cuts from the pork fore to achieve high-margin tasty dishes on chefs’ menus.  The beautiful pork cuts were then grilled to perfection on the Kamado Joe by Sue Stoneman, Southwest Chef of the Year.

Matt Fewins from Iugis then presented the Orca food waste management system that mimics a natural digestion process, that our body and other living organisms are governed by. ORCA creates the perfect thermophilic biological environment for the microorganisms to digest food waste into a liquid.  The chefs were very interested in adopting this fantastic technology at their restaurants and many subsequent appointments were secured with them.

Next-up was Mike Logut from Foie Royale.  Mike presented the ethical alternative to foie gras taking the chef scene by storm. Mike explained that he has now got the product into Waitrose, luxury cruise ships and some of the most prestigious operations in the UK.  Top chefs are now replacing foie gras on their menus with Foie Royale, the cruelty-free alternative – for more details click here.

John and Andy then took to the demo stage to give a brilliant demonstration of the unique cooking style offered by their brand-new Fire Pit Restaurant.

The talented duo showed the chefs how to prep beef brisket for the smoker and then opened a freshly cooked one for everyone to try.

The chefs were then treated to an absolute banquet:

• Marinated beef fillet with roskoff onion and miso butter sauce
• Whole Indian Cauliflower Cheese
• Glazed Sweet Potato with miso sauce finished in the style of crème brûlée

The guests all tucked-in to the veritable feast offered by Team Cave and were full of admiration for the new cooking styles coined by John straight from his culinary tour of the United States of America!

Sue Stoneman then invited the guests onto the terrace for a presentation of the Kamado Joe ceramic grill, where she showcased focaccia, Walter Rose pork cuts and a cider and apple cake on the Junior Joe.  The versatility of the Kamado Joe means it can be used to sear, grill, smoke, bake and many more cooking styles to cook virtually any dish – The Chefs’ Forum are now dealers for this fantastic grill and can provide any further information required.

The day ended with a series of tours and show-rounds of the new hotel and Fire Pit Restaurant by John and the team.  A great day was had by all and many culinary memories made as the chefs used the event to catch-up with each other, network and discover some great produce and equipment.

The next Chefs’ Forum event will take place on the 25^th November in the form of a Chefs’ Lunch at North Kent College.  Any chefs or supplier wishing to attend should contact rebecca@redcherry.uk.com

Photography by www.kentfoodphotographer.com

The Chefs’ Forum ‘Meet the Producer’ Event at The Minster Mill

On Monday 2^nd September, top chefs from the Cotswolds and surrounds gathered at The Minster Mill for a day of fine food presentations and cookery demos by Brownsword Hotels Regional Executive Chef William Guthrie and Head Chef Tom Moody.

The Mill has recently undergone an extensive £4.5m refurbishment to the highest standards, that now sees the hotel as a stand-alone establishment, separate to sister property the Old Swan which used to be operated together with it.

William and Tom treated the forty chefs and industry peers who attended to a sparkling wine and canapé reception, showcasing the excellent standards of both food and service offered by his culinary team.  The canapé menu comprised:

• Cheese and Lovejoys Onion Tart
• Chicken and Chorizo Bites
• Smoked Salmon, KC Caviar and Passionfruit Bilini
• Whipped Mushroom Vol au Vent
• Raw Stokes Marsh Farm Beef and Marmite

The guests were then treated to a ‘meet the producer’ Q&A session which saw excellent presentations from Lovejoys fruit and veg, Koppert Cress, KC Caviar, Foie Royale and Grants Smokehouse.

Will has a great following of local chefs who attended the event to support him.  All ingredients for the canapés and demos were donated by Chefs’ Forum sponsors, showcasing the excellent quality of their produce.

Will and Tom then took to The Chefs’ Forum’s demo stage to showcase some of their signature dishes using delicious Grants Smoked Salmon, Lovejoys seasonal vegetables and KC Caviar.

Enrolment week at the college meant that there were no students present at the event, however Andrew Helmsley, Food & Beverage Manager and his team made light work of event set-up, management and break-down – they were an absolute joy to work with and a huge credit to Brownsword Hotels.

Beverly Molmans, Regional General Manager for Brownsword Hotels said

“It is a great opportunity for Will and Tom to showcase the excellent culinary skills of our team here at The Mill.  Hosting the event in the newly redecorated Malthouse, a purpose-built events space, recently rebuilt to accommodate any entertainment or corporate event – It was fantastic to see the event well-supported by hospitality professionals from across the Cotswolds and beyond!”

Will Guthrie added

“We pride ourselves on using the finest produce here at The Mill and the way in which our chefs incorporate them into creative and delicious dishes is a testament to the fantastic food offer available to our guests.  It was great to welcome Stuart Leggett of Grants Smokehouse onto the demo stage to sample his finest smoked salmon that we serve here at The Mill.”

Next month (10 October), Will and his team look forward to welcoming fellow Executive Chefs of  Brownsword Hotels Buckland Manor and The Slaughters Manor House  in a ‘Battle of The Chefs’ event.  The not-to-be-missed culinary ‘battle royale’ will see the chefs each create two courses of a six-course tasting menu – The guests will crown the winner!

Other highlights of the day included a fantastic butchery demonstration by Alex Byrne of Walter Rose & Son, where Alex showcased various beef steak cuts including rump, sirloin and fillet steak.  Alex also showcased ways in which off-cuts can be used for other dishes.  The Butcher’s Shop of the Year winner 2016 and now finalist in 2019 is a major ally of top chefs across the country supplying optimum quality meat and expert advice to chefs as standard.

Alex’s choice cuts then joined Lovejoys grilled Santa Maria-seasoned seasonal veg, cooked by Spice Nerd-turned-BBQ-chef, Sam Guarino on the Kamado Joe ceramic grill.  The chefs’ forum team then served the delicious morsels to chefs, who were treated to the ice-cream of their choice from a complimentary ice-cream van, laid-on by The Minster Mill.

The Minster Mill chefs and front of house team will take part in The Chefs’ Educational Foundation Autumn Chefs’ Lunch at Gloucestershire College on the 11^th November to raise vital funds for young people aged 14-25 entering the hospitality industry.  Any chefs or suppliers wishing to attend should contact rebecca@redcherry.uk.com

Photography by www.andrewplantphotography.com

Top Welsh chefs and Catering Students Celebrated Welsh Lamb at Restaurant James Sommerin!

On Monday (5) August, Michelin-starred chef James Sommerin welcomed top Welsh Chefs and catering students from Coleg Gwent into his impressive restaurant, situated on Penarth seafront.  The Chefs’ Forum event was staged to showcase James’ culinary flair and skill that has acquired him three AA Rosettes, an impressive Good Food Guide ranking (32) and a Michelin Star!

Hybu Cig Cymru or Meat Promotion Wales also attended to celebrate Welsh Lamb as part of a week-long series of festivities to celebrate ‘Lamb Day’ on the 1^st August.

Restaurant James Sommerin boasts nine luxury bedrooms making it a seriously fabulous destination to celebrate any special day or event.  Its formal, yet relaxed atmosphere enables guests to enjoy the wow-factor of an intricate fine-dining experience, without being pretentious in any way.  James’ hands-on approach is impressive in heading-up and brilliantly coordinating every element of the Michelin-starred dining experience: from Executive chef and Maitre d’ to table lay-up and reservations. ‘Chef Service’ is a USP of the restaurant with the brigade serving various elements of each dish.  The visiting students were taught this approach, making and serving the canapés to the guests who arrived at midday.

The Chefs’ Forum were delighted to hold a second event at the Michelin-starred restaurant in Penarth, this time celebrating PGI Welsh Lamb, James’ appointment as ‘Brand Ambassador’ for Douglas Willis catering butchers and the launch of The Chefs’ Forum Academy this September at Coleg Gwent.

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

“James’ versatile and personable, expert skill set made him the ideal mentor for the day in inspiring the young chefs who put themselves forward to help out with The Chefs’ Forum event on their day off.  James has been appointed as Brand Ambassador for Douglas Willis butchers and as such makes an excellent host for this Welsh-lamb-centric event.  The students gave an excellent impression of themselves and in representing their college.  We are proud to work with James Sommerin and Coleg Gwent in advance of the launch of The Chefs’ Forum Academy at the college this September.”

She continued

“James and his daughter Georgia (20) also his Sous Chef will be joining thirty other Welsh chefs in delivering an enhanced programme of study to hospitality and catering students at Coleg Gwent, the fifth in a series of Chefs’ Forum Academies in colleges on a national level that see top chefs join forces to bridge the gap between education and industry and inspire the next generation of chefs through curriculum enrichment.”

The students from Coleg Gwent arrived on the day to help prepare canapés and set up the event for eighty culinary experts from across Wales who came to get a glimpse of James’ award-winning set-up and deliciously impeccable, well-thought-out food.  They were joined by five food technology Food Teachers who took advantage of the summer holidays to get some CPD hours and update their skills in a Michelin-starred kitchen!  It was a great opportunity for the teachers to keep their finger on the Industry pulse!

James was very impressed with the college students, he said

“The students tried really hard today and coped well with some complex tasks given to them.  It was clear that they were inspired and that was great to see.  I would be more than happy to consider work experience applications from students at Coleg Gwent and can’t wait for my daughter Georgia and I to teach them in the college as part of The Chefs’ Forum Academy scheme of learning.  I have offered a trial to Daniel Lewis, Amy Hughes and Ryan Ranby who worked with me in the kitchen at the event today.”

Gary Handley, Director of Faculty at Coleg Gwent echoed James’ observations saying

“Today’s Chefs’ Forum event was an excellent opportunity for our students to experience working in a Michelin-starred kitchen and ‘chef service’ front of house environment.  They thoroughly enjoyed preparing and serving canapés to some of Wales’s best chefs.  They were able to showcase their skills learned in college in a realistic environment and it was fantastic to see offers of stages and trial shifts being offered to students by industry guests who attended – The students will now be supported in following these up and we are massively looking forward to the launch of The Chefs’ Forum Academy at Coleg Gwent this September.”

Sean Willis of Douglas Willis butchers sponsors The Chefs’ Forum and supplies James with top quality Welsh meat served in his restaurant.  As Brand Ambassador for Douglas Willis, James will now help out with recipe development and help showcase top quality Welsh lamb, beef, chicken and pork available through the family-run catering butchers.  A good relationship between butcher and chef is crucial in maintaining Michelin-starred standards and consistency and it was lovely to see this perfect partnership in action as James and development chef Manuel Monzon embarked on a ‘Lamb-off’ in an entertaining, yet highly-skilled lamb butchery masterclass.

Other highlights of the day included a Michelin-starred cookery demonstration by James utilising the freshly-butchered pencil fillets of PGI Welsh lamb with coconut, Pak Choi and butternut squash.  The guests were invited to come and try the dish once plated and were extremely impressed by the composition and flavour – A next-level flavour experience!

The Chefs’ Forum continues to hold quarterly events in Wales and is looking forward to the next event will be a stunning Chefs’ Lunch that will see Coleg Gwent students join peers at Cardiff & Vale College to cook a Chefs’ Lunch with four top chefs on the 21^st October: Hywel Jones (Lucknam Park), Andrew Robertson (Cardiff Marriott), James Sommerin (Restaurant James Sommerin) and Ryan Mitchell (Chapel 1877). Any chefs wishing to attend or get involved should contact rebecca@redcherry.uk.com

Promoting PGI Welsh Lamb…

Fire, Foie, Meat and Spice at The Mill at Gordleton

Top chefs from Dorset & Hampshire gathered The Mill at Gordleton for a spot of butchery with Walter Rose & Son, and cookery demos by host chef Ian Gibbs and a superb BBQ with Sue Stoneman on the Kamado Joe.  As a Chefs’ Forum Committee Member, Gibbs has always been instrumental in binding together top chefs from across the Dorset & Hampshire area and ensuring opportunity is offered to the next generation in welcoming young chefs and front of house professionals into his kitchen.

As the students have now finished college for the summer, no students helped-out at the event, showcasing their skills on this occasion, however they do normally attend all chefs’ forum events throughout the year.  A great networking session with chefs and top suppliers to industry started the day with Ritter Courivaud, Country Fayre, Walter Rose, Foie Royale, Koppert Cress, Santa Maria, Prowrap, Chef Works, Falcon Foodservice all showcasing their market-leading products and equipment to the chefs and industry professionals who attended.

Ian then took to the demo stage and joined forces with Alex Byrne from Walter Rose to give a brilliant ‘Butcher & Chef’ demonstration.  Alex cut a perfect fillet of Stokes Marsh Farm beef which was then used in Ian’s demo of fillet of beef, girolle, black truffle and parsley risotto with a Foie Royale cream.

As well as using Foie Royale in his demo, Ian also created some delicious arancini with sour cherry jam to finish the dish.  Ian was very impressed with the ethical alternative to Foie Gras and Director Mike Logut gave a talk to the room on how chefs up and down the country are incorporating it into their menus.

Alex continued his butchery demo, showcasing various beef steak cuts on The Chefs’ Forum butchers block including rump, sirloin, tomahawk and spider steak.  Alex also demonstrated ways in which off-cuts can be used for other dishes.  The Butcher’s Shop of the Year winner 2016 is a major ally of top chefs across the country supplying optimum quality meat and expert advice to chefs as standard.

Alex’s choice cuts were then cooked in a glorious BBQ on the Kamado Joe by Southwest Chef of the Year Home cook Category double champion, Sue Stoneman.  The chefs’ forum team then served the delicious morsels to chefs with salad and warm baguettes from Ritter Courivaud.

Sue also cooked a delicious trays of lemon drizzle cake and chocolate brownie on the Kamado Joe, showing you really can use it to cook anything you like!

Whilst outside in the beautiful garden of The Mill, chefs were invited onto the Santa Maria Spice Truck by Sam Guarino where they saw the quality of ingredients offered by the herb and spice aficionados, compared to other brands on the market.

Ian and his team at The Mill were perfect hosts and the chefs who attended were treated to some excellent cooking.  We look forward to forging links with The Upham Pub Company to organise students from neighbouring catering colleges to work with such a brilliant employer.

The next Dorset and Hampshire event will take place on the 28^th October at The Cross Keys, Sherbourne with Mo Gherras. Chefs wishing to attend should contact rebecca@redcherry.uk.com

Check-out the fabulous film created by www.implausibleblog.com