Bristol Chefs Enjoyed A Forage at Berwick Lodge

Glorious sunshine glistening on rolling green fields provided a stunning backdrop for the Chefs’ Forum event on Monday 26^th March, held at the stunning Berwick Lodge, Bristol. Bristol, Bath and Somerset’s top chefs and catering students gathered alongside local producers and suppliers for a meeting of minds, knowledge swapping and a general culinary catch-up! Headline Sponsor, Bristol Audi installed a stunning Q5 car display showcasing the latest model.

Guests were welcomed by The Chefs’ Forum Founder Catherine Farinha who explained that the day was a celebration of seven years since The Chefs’ Forum launched there in February 2012 – A very nostalgic event for The Chefs’ Forum Team!

Head chef Istvan Ulmann welcomed his peers with a beautiful menu of canapés cooked with the students from City of Bristol College in his kitchen.  Istvan has been regularly teaching in The Chefs’ Forum Academy at Weston College and is living proof that the partnership is working as Berwick Lodge regularly take on apprentices from City of Bristol and Weston College.

Istvan was very impressed with the professionalism of the professional cookery students working on the day and said he would be delighted to offer further positions to the learners.

Istvan commented:

“The City of Bristol College students were fantastic today.  To see such skill at this age really impressed me and I would be very happy to talk to the college further about work experience as well as recruitment of its students once they have finished their courses.”

Expert butchers Jack Cook and Alex Byrne of Walter Rose & Son then performed a brilliant lamb butchery demonstration, breaking down a whole lamb carcass.  Jack explained to the chefs that they source locally as much as possible, but as lamb is seasonal, sometimes they have to source from further afield.

Jack demonstrated choice cuts like ‘Barnsley chops’ which have made a comeback, best end, rump, shank, leg and rack of lamb.  He then showcased how to make the most from certain cuts on menus.

Paul Trudgian of Fish for Thought then introduced his Cornish sustainable fish company to the Bristol chefs.  He explained that there are certain species that he just won’t sell as they are not sustainable, a great step in the right direction for the industry in taking advise from the Marine Stewardship Council.

Next was Istvan’s brilliant cookery demo of lamb sweetbread with watercress and a goat’s curd potato croquette and braised baby gem lettuce.  Istvan plated-up the delicious dish for the chefs to try and they were all extremely impressed.

The chefs were then introduced to the Santa Maria Spice Truck that was parked outside Berwick Lodge.  The purpose-built spice lab was parked outside the entrance of Berwick Lodge so chefs could hop aboard and see the fabulous range of provenance-led herbs and spices on offer.  The spice truck was to spend the night at Berwick Lodge and their chefs to participate in a spice masterclass the following day as part of the extensive employee CPD programme implemented by Owner Sarah Arikan and the team.

Expert forager, David Harrison led the chefs and hospitality students on an inspirational tour of the beautiful grounds, adjacent field and hedgerows of Berwick Lodge, to discover a bounty of flora and fauna that can be incorporated into fine cuisine menus.

David said:

“As exclusive forager to Torquay-based Michelin-starred Chef Simon Hulstone, I really enjoyed visiting the beautiful grounds at Berwick Lodge and teaching the local chefs about various species and their appearance.”

The Chefs’ Forum launched in Bristol at Berwick Lodge in January 2012 and has since expanded to include highly accredited chefs, catering colleges and top suppliers on a near national level, now holding 38 events a year across ten regions. 

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

“We are so lucky to have such a naturally beautiful venue like this on our doorstep.  The Chefs, most of whom were on their only day off, relished the opportunity to meet with their peers, network and find out about the provenance of the meat and fresh produce donated by suppliers for use in canapés and demos.  I am delighted that Istvan enjoyed working with the students today and that he is a much-valued member within the teaching team of guest lecturers at The Chefs’ Forum Academy.

She continued:

 “Today’s forage was a great end to the day as it is very important to educate chefs as to the perils of foraging and the importance of being well-informed.”

Photography by www.jamesaphotography.co.uk

A Galaxy of Culinary Stars Launched The Chefs’ Forum in Manchester!

The Manchester College hosted the launch of The Chefs’ Forum in Manchester with a galaxy of culinary stars with nearly £3000 raised for The Chefs’ Forum Educational Foundation to Support Young Chefs!

On Monday (18) March, Students from the Catering Department joined an All-Star brigade of top chefs in the kitchen to cook a four-course lunch for industry professionals from across the region.

Top chefs cooking on the day were TV Chef James Martin (James Martin Manchester), Lisa Goodwin-Allen (Northcote), Simon Wood (Wood Restaurant) and Andrew Nutter (Nutters Restaurant).

James Martin said

“Its crucial that we go into colleges and give back to our industry.  The next generation of chefs is here and it is imperative that we support and nurture young talent.  I am delighted to be here at The Manchester College today and have invited the young chefs making the fish course of crab risotto with Thai flavours for trial shifts in my Manchester restaurant as a result of their excellent performance today.”

The guest chefs were asked to appoint a ‘Star of The Day’ in terms of the student in their section who impressed them the most.  After much deliberation due to the standard being so high, the nominations were as follows:

James Martin chose Professional Cookery level two student Andy Tran (22), Andrew Nutter – Level three student Jason Wood (30), Simon Wood chose level two student Eshante Laing (16) and Lisa Goodwin-Allen chose Patisserie and Confectionary level three student Sian Wilson (23).  All students received a personally presented, signed book by James Martin – The students were delighted with their prizes.

Having the opportunity to work with such esteemed chefs really broke down barriers and shows the students that there is no need to be intimidated by celebrity or status in the culinary world.  If they work hard and apply themselves, they have every chance of working in the finest kitchens, learning from the very best in the industry.

Andrew Nutter also awarded his team his signed ‘Nuts About Food’ cookery book each, as he said that they all worked so hard.  His effervescent personality and cheery nature were a real hit with the students.

TV’s Masterchef Winner Simon Wood offered his team trial shifts at his Manchester restaurant.  Head Chef Steve Smith from Simon’s WoodKraft Restaurant (Cheltenham) has also been teaching cookery masterclasses in The Chefs’ Forum Academy at Gloucestershire College in Cheltenham and judging at local school Chef Link competitions, this further underpins his support for the next generation.

Lisa Goodwin-Allen has offered to teach in the colleges via The Chefs’ Forum Academy project and gave an inspirational talk to female students on the hospitality industry and her tips for success.

Lisa O’Loughlin, Principal at The Manchester College, said:

“Fantastic events and experiences such as the launch of The Chefs’ Forum at The Manchester College are a key part of our focus on 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 industry is an amazing opportunity and one that will truly inspire them to become the next generation of culinary creatives and hospitality professionals.”

Guests also heard from Mark Hyde-Catton of Gloucestershire College and Denise Charles of West London College about how The Chefs’ Forum supports catering colleges and how the students benefit from curriculum enrichment and financial support for students’ educational trips and visits.

The purpose of the lunch was to raise money for young chefs and front of house professionals coming into industry via The Chefs’ Forum Educational Foundation CIC, with the provision of basic equipment such as uniform or knives as well as financial help with travel and accommodation costs.

The Chefs’ Forum serves to bridge the gap between education and industry and inspiring young chefs and front-of-house professionals.

The Chefs’ Forum Founder, Catherine Farinha concluded

“It’s a very proud day for all of us at The Chefs’ Forum: The Manchester launch comes after seven years of very successful quarterly networking events and Chefs’ Forum Academy projects working with hospitality industry specialists and students from the college. The Chefs’ Forum prides itself on sharing industry knowledge and best-practice in catering colleges and professional kitchens, working with top chefs across the UK.  Today’s star-studded brigade was a joy to work with, The Manchester College great hosts and it was truly humbling hearing accounts from the students of how much they enjoyed the whole event!”

The Chefs’ Forum would like to give thanks to the sponsors of the Manchester Launch who kindly donated ingredients and Booker’s Classic Drinks for the wine flight, narrated by hospitality lecturer, Andrew Foster, The Manchester College’s very own oenophile with WSET level three qualification!

A silent auction really boosted funds raised on the day with lots donated by Wood Restaurant, David Pipe Racing, Northcote, Artis, James Martin Manchester and Bragard.

The Chefs’ Forum is looking forward to holding quarterly events in Manchester from now on.  Any chefs, suppliers or colleges wishing to get involved should contact alexandra@redcherry.uk.com

Photography by: www.johnscottblackwell.co.uk

Charcuterie, Cooking and Curing with Kuba at The Feathered Nest!

National Chef of the Year Kuba Winkowski hosted The Chefs’ Forum at The Feathered Nest at the first Bath & Cotswolds meet of The Chefs’ Forum in 2019. The Chefs’ Forum is delighted to continue to work with Kuba for the fifth year, celebrating a successful series of guest lectures and hospitality industry Taster Days with Gloucestershire College.

At this event sponsored by Bath Audi, the level three, year one patisserie, larder and students from Gloucestershire College Cheltenham Campus got the opportunity to work with Kuba and his talented team both front of house and kitchen students.  The students created and served canapés showcasing Kuba’s menu with ingredients sponsored by Ritter Courivaud, Walter Rose & Son, Fish for Thought, Foie Royale and Koppert Cress.

Chefs’ Forum Founder, Catherine Farinha commented:

“It is fantastic to return to The Feathered Nest for another great Chefs’ Forum event.  Last time we did a game cookery masterclass and this time its charcuterie and curing!  It is great to be able to stage and educational event that brings together chefs of today with tomorrow’s chefs and top suppliers to industry to showcase their products and services.”

Pork butchery, charcuterie and curing was the theme of the event and Kuba, Alex Byrne of Walter Rose & Son and Ben Dulley, former Head Chef of The Kingham Plough and proprietor of the Salt Pig curing company, all took to the Chefs’ Forum demo stage to perform a brilliant demonstration and talk on making charcuterie as an ongoing project and encouraging chefs to create a USP of homemade charcuterie in their restaurants.

Kuba then gave the chefs a tour of his smoker and curing cupboard, which the chefs found fascinating and treated them to a delicious Polish-inspired haute dog of Kuba’s own special smoked sausage recipe, created by award-winning butchers Walter Rose & Son, in a Ritter Courivaud French stick with sauerkraut.

Kuba said

“I really enjoy working with the future generation young chefs because its very rewarding to see them grow. As UK education gave so much for me, its great to be able to finally give back.”

Mark Hyde-Catton, School Lead added

“Building on the continuous success of the partnership between Gloucestershire College and The Chefs’ Forum, the students always look forward to helping out and working alongside the host chefs at Chefs’ Forum events.  The students were extremely excited to visit The Feathered Nest, following his masterclass at the college just over a month ago.”

Holly Linton, level three student at the college concluded:

“I really enjoy Chefs’ Forum events.  This week has seen a taster day for one hundred GCSE students at my college, where I assisted Martyn Watkins with his demo and now today helping Kuba at the Feathered Nest has been excellent! I really love the employer engagement offered by The Chefs’ Forum and I am really grateful to my lecturer for facilitating our participation in these inspirational events.”

The Santa Maria spice truck proved a major hit with the chefs as the UK’s Queen of Spice Katlin Ambos talked chefs through why they should care about their ingredients.

Crown Cellars finished the day with a wine pairing three wines to Kuba’s famous homemade charcuterie – Salami, smoked pork loin and coppa ham.

Chef Fest on the 3^rd June will see all Bath and Cotswolds chefs descend onto Stokes Marsh Farm for a farm tour, Michelin-starred cookery demos, BBQ and cookery festival – all chefs and supplier wishing to take part should contact catherine@redcherry.uk.com

Photography by: www.jamesaphotography.co.uk

Mark Sargeant’s Rocksalt Plays Host to The Chefs’ Forum!

Monday (26) February saw top Kentish chefs and students from North Kent College gather in Folkstone for a day of hospitality industry networking, knowledge-sharing and CPD. Mark Sargeant, Gordon Ramsay’s former right-hand man and former Michelin-starred Head Chef of London’s Claridges and is now operating four restaurants in Kent.  It seemed only fitting that The Chefs’ Forum celebrated his success and showcased the culinary brilliance of his chefs from Rocksalt, The George, The Duke William and The Wife of Bath.

Students from North Kent College joined Head Chefs Marcin Szelag (Rocksalt), George Marsh (The Duke William) and Adam Ashley (The Wife of Bath) to create and serve stunning canapés, showcasing the Rocksalt menu and watch fantastic cookery demonstrations by Sargeant’s talented brigades.

Marcin said

“I have been here at Rocksalt since day one and really enjoy working with such a beautiful view each day, looking out into the sea where we harvest beautiful fish used in our menus.  It is great to see so many chefs come to support us today form Kent and as far as London!  The students have been fantastic, extremely professional and a credit to their college. It’s great to invite my peers from the other restaurants in the group to work with me on such an inspirational day.”

On the warmest February day on record, there couldn’t have been a nicer venue for the first Kent & Sussex Chefs’ Forum event of 2019.  Sargeant’s Rocksalt Restaurant in Folkstone boasts a chic modern interior with floor-to-ceiling glass and a harbourside terrace and lent itself perfectly to a day of culinary excellence, chef demonstrations by the group’s head chefs and a celebration of the finest produce from land to sea.

Duncan Wheetman, Chef Lecturer at North Kent College added

“The students had a great day.  It is really important that they take part in events like this to enhance their learning and offer optimum curriculum enrichment.  Working with Marcin and the team has been an excellent experience for the chefs in the kitchen and front of house as they created, served and explained the canapés to the chefs.  It was a great confidence-building exercise and an excellent opportunity to forge links with employers.”

Land

First to take to the demo stage was Jack Cook from Walter Rose & Son with a fascinating lamb butchery demonstration in which he broke down a whole lamb and demonstrated choice cuts such as shank, rump, rack and loin chops as well as more old-fashioned cuts such as scrag end, gigot (leg of lamb sleeve) and neck.  Although based in Devizes, the award-winning butcher supplies many top restaurants in Kent and invited chefs to come for butchery training at his purpose-built cutting plant to enhance their skill sets.  Amongst topics discussed was Brexit and the importance of using British butchers to support our farmers.

Sea

Next, Alex Bartlett, expert fish filleter at PH Fish Services showcased various techniques in filleting and preparing hake, gurnard, turbot and scallops.  Alex explained how he filleted his first fish at just ten years old, whilst Director Lee Hodges talked about the heritage of the business and his experience in the industry, both as a trawlerman and fishmonger to trade.

Chefs Marcin, George and Adam then joined forces to cook the lamb and the fish on the demo stage, finishing it in the Falcon Counter top oven.  It was great to see such creativity and give the visiting chefs the chance to sample some of the best quality produce available.

Other highlights of the day were a competition by deep clean experts Bright Hygiene to win an Amazon Echo.  This was won by level two food and beverage and professional cookery diploma student Jordan Maleed (18) of North Kent College who correctly guessed the number of sweets in a jar to be 215!  These was also a talk on Santa Maria herbs and spices by F.O.O.D.I.E Sam Guarino and a presentation and tasting on Foie Royale (ethical alternative to foie gras) by Mike Logut of Sapphire Foods.

The Chefs’ Forum is looking forward to holding its next event in Kent on the 8^th April with Petrus Madutlela at the Poet at Matfield.  Any chefs or suppliers wishing to take part should contact alexandra@redcherry.uk.com

Photography by: www.kentfoodphotographer.com

Dorset Chefs Enjoy a Pan-Asian Feast for the Senses at Drgnfly, Poole

On arriving at DRGNFLY, one can’t fail to be impressed by the beautiful avian taxidermy, full-size cherry blossom tree and glass-cased samurai warrior that adorn the walls.

The concept is fantastic and the chefs and hospitality students from across the county absolutely loved the snapshot view of Chef Andrew Avila’s sushi-rolling and vegetable carving skills.

On Monday (18) February, students from both Bournemouth & Poole College and Basingstoke College of Technology joined Andrew and his kitchen team to produce mouth-watering pan-Asian canapés for over fifty hospitality professionals that attended the event.

The delicious canapé list comprised:

Crispy nori guacamole, beef tataki, salmon tartar, passion fruit cheesecake, chocolate mousse and matcha green tea crème brûlée.

Bragard UK supplied a grand chef jacket to chef Andrew and he was suitably impressed with the quality and comfort.

Chef Andrew really enjoyed the day, he said

“It was great to welcome the young chefs into my kitchen and showcase my knowledge acquired from working all over the world and at top restaurants in London including Noma and Sushi Samba.  Being Filipino myself, I am living proof that a career in hospitality can take you around the world.”

Jack Cook and Alex Byrne from Walter Rose & Son gave a brilliant beef butchery masterclass on the Row & Sons butchers block and the chefs were then treated to the choice cuts of Aberdeen Angus x Hereford steaks produced.  Walter Rose beef is from Tim Johnson’s herd at Stokes Marsh Farm and the chefs were highly impressed by its award-winning quality and taste.

Paul Da Costa Greaves gave a presentation on the new species of micro herbs produced by World-leading Dutch micro green cultivators, Koppert Cress.  Chefs taste-tested ‘Sweet Lov’ and a new ‘Sweet Peeper’ which is said to ‘take dishes to the next level’ with its long-lasting, simple, dry and bittersweet taste.  The Shiso Purple leaves also looked fantastic with Andrew’s sushi!

Sam Guarino of Santa Maria educated the chefs on his fantastic range of herbs and spices and chef Andrew finished the day with an expert sushi-rolling masterclass.

Other delicious treats served to guests on the day included Country Fare croissants cooked in the Falcon counter top oven and Foie Royale, the ethical alternative served on a brioche.

Chefs’ Forum Founder, Catherine Farinha and Christophe Baffos, Director of Learning at Bournemouth & Poole College went head-to-head in a sushi-rolling competition.  Both Catherine and Christophe produced some lovely-looking sushi and Chef Andrew couldn’t pick a winner!

Christophe has always been a great supporter of The Chefs’ Forum and sees it of paramount importance that the students liaise with local employers.

Christophe commented:

“The students and I have had a great day here today.  The Chefs’ Forum is always a fantastic opportunity for our students and teaching staff to meet with local chefs.  It underpins the knowledge that we impart on our learners by inviting our students to work with talented local chefs as well as meeting and working with their peers from other colleges.”

Catherine concluded:

“Today has been brilliant for the guests and students alike – it’s great to see so many friends old and new.  Andrew wowed guests today with his amazing knife sushi skills and has been the perfect host.  We wish Team DRGNFLY all the best with their expansion plans and are sure it will be a huge success!”

Photography by www.andrewplantphotography.com

The Chefs’ Forum, El Boraccho De Oro and Brindisa Inspire Birmingham’s Next Generation of Young Chefs

On Monday (11) February, students from the University College Birmingham got to work alongside El Boraccho De Oro chefs Pedro Bustillos and Guillermo Dorta to showcase the very best in modern Spanish cuisine at the latest Chef’s Forum event on Harborne Road in Edgbaston.

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.

Led by Pedro and Guillermo, the aspiring young chefs created a selection of modern tapas, using local authentic Spanish produce for the 60 culinary experts arriving at midday.

Highlights from the afternoon’s event included live demonstrations of El Borracho’s signature dish, traditional Spanish Paella, guided Sherry tasting with El Borracho’s Owner, Emma Yufera as well as a tortilla cooking competition for the students to show off their culinary talents. Guests were also treated to a Spanish ingredient tasting and Iberico pork carving demonstration by Brindisa expert James Edwards.

The competition was won by UCB student Tyreese Reid, who received an experiential prize of a day in the kitchen with Pedro and a paella kit from Brindisa Spanish foods.

Commenting on the event, Pedro Bustillos said:

“The Students were brilliant today and really impressed me with their culinary skills. This is the first time I have worked 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.  I loved the way that they were asking intelligent questions and I’m sure they’ll all be head chefs one day!”

Winning student, Tyreese Reid, (18), NVQ Professional Chef Level 3 student at University College Birmingham said:

“Today has been a great way for us to meet employers. It was great to learn about Spanish Gastronomy, working with authentic Spanish ingredients.  It was really interesting to be shown how to make a tortilla and see just how precise chefs are with their food preparation. It’s been a very rewarding and fun experience and I was delighted to win a day in the El Borracho kitchen and the Brindisa Paella kit as prizes!”

Neil Rippington, Dean of the College of Food at University College Birmingham said:

“We’re delighted to be part of the Birmingham Chefs’ Forum. Today has given the leaners hands on experience working with Spanish chefs and produce. This event has also given the students an insight into the business side of a successful brand that now has two sites in the region. Today has taught them that although the food is obviously important, there are other aspects to consider while running a restaurant, such as the social, business and managerial elements of the industry.”

The Chefs’ Forum Founder, Catherine Farinha concluded:

“We’ve had a fantastic experience here at El Borracho. Pedro, Guillermo and the team have been a joy to work with and a real inspiration to the students from University College Birmingham.  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 Birmingham events as The Chefs’ Forum continues to flourish.”

Photography by: www.thefoodist.co.uk

Top Chefs Mentor Next Generation of Talent from West London’s College, Raising Vital Funds to help Young Chefs entering Industry!

On Monday (5) February, four of London’s most highly-skilled chefs helped young chefs from West London’s College serve up a mouth-watering meal for 70 extremely discerning diners in one of the most famed catering colleges in the country.  Nearly £2000 was raised to support young people with travel costs in accessing work experience in the hospitality industry.  The Chefs’ Forum Educational Foundation also sponsors essential equipment and helps colleges to fund employer trips, visits and feeder school travel to college events.

West London’s College opened up its teaching kitchens and Taste 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. West London’s College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Guiding the college students on the day were Tom Booton (Alyn Williams at The Westbury) on the starter, Galton Blackiston on the fish course, Dipna Anand on the main course and Jesse Dunford Wood on the dessert.

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

Sake & Beyond provided a delicious sake cocktail as a welcome drink as guests networked and spoke to top suppliers in a mini trade show.

As guests were seated, Mark Dodsworth from Olivence talked them through the fabulous array of French olive oils for them to try on the tables.

Tom’s starter of beetroot, smoked eel and homemade ricotta went down a storm as Tom explained that he makes his own ricotta every morning with the team and menu ideas are a combined effort.  He brought his sous chef Charlie Tayler with him to work with the students.

Tom said

“I was 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.”

Next to present his dish was Galton Blackiston of the Michelin-starred Morston Hall (Norfolk).  As Bragard UK Brand Ambassador 2019, Galton was delighted to participate in the lunch and was highly complimentary about the Chefs’ Forum branded jackets that were issued to the chefs for the event.  He was extremely pleased with the plaice fillet supplied by Fish For Thought and his dish encompassing leek and chanterelle étuvée and shallot puree with a champagne and caviar sauce, made the room fall silent as the guests cleaned their plates!

Father and daughter team, Gulu and Dipna Anand of Brilliant Restaurant cooked a delicious butter chicken main course, showcasing Walter Rose chicken.  Gulu and Dipna told the room of the heritage of the restaurant and the history of North Indian cuisine.  The Indian Masterchefs said that they thoroughly enjoyed the day and look forward to continuing to work with the college.

Dessert took the form of an interactive, multi-sensory dining experience.  Jesse Dunford Wood of Parlour Restaurant covered a long table in Prowrap foil, then wowed the crowds with a demonstration of his multi-sensory dessert which gives diners an interactive experience using music and sounds played through the speaker system.  Jesse’s ‘Willy Wonka-esque’ grand finale to a fantastic day of knowledge-sharing and networking was nothing short of sensational and the Mary Poppins sound track proved a real hit with the culinary experts!

All ingredients and drinks for the lunch were kindly sponsored by Koppert Cress, Fish For Thought, Walter Rose & Son, First Choice Produce, Ritter Courivaud and Santa Maria.

Denise Charles, Head of Curriculum for Service Industries 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 Denise and West London’s College for four 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 fourth time to stage an 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.kentfoodphotographer.com

O’Fish’ial Sustainability as Cornish Chefs Strive to Reduce Plastics in their Kitchens!

Jamie Oliver’s Fifteen (Cornwall) was the venue for The Chefs’ Forum’s first Cornish event of 2019.  The event was a huge success, attended by well over one hundred members of the hospitality profession in Cornwall.  Budding young chefs from three catering colleges: Cornwall College, Truro & Penwith and City College Plymouth, got the opportunity to work in the kitchen with Fifteen Head Chef Adam Banks and Training and Development Chef Karl Jones. Top chefs from across Cornwall learnt about sustainable fishing in Cornish Waters from the Cornwall Good Seafood Guide as well as enjoying a fish filleting masterclass and plastic reduction talk by top sustainable fish supplier Fish for Thought.

Matthew Thomson welcomed the Chefs Forum to Jamie Oliver’s Fifteen saying

“It’s so good to see so many of the chefs and hospitality experts here who helped establish Fifteen in 2006. Thanks to you, these young apprentices are set to follow over 130 others in completing the Fifteen training programme. If you’d like to do more to develop talent to drive your business please get involved with our Experts Grow programme.”

This event celebrated collaboration between industry networking organisation The Chefs’ Forum and Fifteen Cornwall with a common purpose to teach chefs and hospitality students about where the fish they use in their everyday profession comes from and factors facilitating its availability.

Paul, spokesperson for the Cornwall Good Seafood Guide stated: “

“Fish filleting demonstrations are a great way to encourage the chefs to cook with sustainable species such as whiting and hake and let them know about the abundant quantity of hake being caught off the Cornish coast.  Using species that are in plentiful supply really helps our fishermen who risk their lives on a daily basis to harvest the fish sold to chefs.  Fish for thought are also doing their bit in reducing plastics and delivering fish straight into chefs’ fridges without using more traditional polystyrene boxes – Collectively we can start to make vital changes needed to conserve our environment.”

Adam Banks then gave a crab tortellini demonstration (whilst being filmed by the BBC), then judged a tortellini-making competition.  Fifteen Apprentice Leila Faulkner (17) won the competition with ‘expertly-shaped tortellini with a good pocket for the filling’ said Adam.

Sam Guarino then presented fabulous Santa Maria herbs and spices and invited chefs to test their current supplier against the Santa Maria range.  Sam offered to replace any product, free of charge that chefs deemed better quality than Santa Maria.  Sam gave all chefs a full-size oregano carton in goody bags as Santa Maria too has gone plastic free!

The day was rounded-off with a brilliant cotechino sausage-making demo by Gavin Roberts of Two Brothers Foods and Kernow Sausage Company.

He also provided haute dogs for the chefs to enjoy as well as bistro rump steak for the chefs to enjoy.

They were also treated to Cornish lobster and hake from Fish for Thought, further showcasing the quality of sustainable Cornish fish species.

The guests returned home to see the event captured brilliantly by Johnny Rutherford on BBC Spotlight – a great hand-raiser for the Cornish hospitality industry, The Chefs’ Forum and the need for professional chefs to think seriously about reducing plastics in their restaurants.

Photography by: www.jamesaphotography.co.uk

Devon Chefs Enjoyed a Fantastic Forage at Lewtrenchard Manor!

On Monday 21^st January, top Devon chefs and students from South Devon College attended a fascinating forage at Lewtrenchard Manor (Lewdown) led by wild food expert David Harrison. Foraging has been popular with chefs for some years now, and enthusiasm for gathering food from wild and natural places is only increasing.

On a sunny (but fresh) January afternoon, Lewtrenchard’s impressive grounds felt slightly chilly, but that didn’t dampen chefs’ spirits as they embarked on a flora and fauna adventure. Harrison is Michelin-starred chef Simon Hulstone’s personal forager and sources wild ingredients exclusively for Simon and his small team of talented chefs at The Elephant, Torquay.  The Chefs’ Forum called upon David’s expertise for the day, providing a fantastic opportunity for Devon’s chef scene to learn more about foraging with a view to foraging for their own menus.

Lewtrenchard, a luxurious Jacobean manor near Okehampton lent itself as the perfect venue for a cheffy wild food hunt!

Chefs’ Forum sponsors Total Produce, Ritter Courivaud, Two Brothers Food and Foie Royale kindly supplied all of the ingredients for stunning canapés and captivating cookery demos.

Lewtrenchard’s Head Chef Tom Browning showcased his menu in preparing stunning canapés for around forty of his peers from across the county.  The chefs really enjoyed the chance to get a snapshot of fellow chefs’ menus.  Tom also gave some fantastic cookery demonstrations showcasing season game meat in Mallard and Venison supplied by A Taste of Game.  Butcher Gavin Roberts of Two Brothers Foods talked about responsible sourcing of game meat and his life-long membership with BASC – The British Association of Shooting and Conservation.  Gavin talked the chefs through the most humane way to shoot deer and which species are available throughout the year.

Host Chef Tom Browning commented:

“I draw my recipe inspiration form my peers on a continual basis through fantastic ideas and images shared on social media.  Having so many attend this event toady is proof that we also enjoy getting together and comparing notes.  I have been really impressed with the students from South Devon College in the kitchen with me today. These events keep us all talking to each other and help us to keep our finger on the industry pulse.  I am delighted to share knowledge and experience that I have gained throughout my career as are all of the chefs who attend Chefs’ Forum events.”

Next on the agenda was a fascinating presentation by Mike Logut on his new product Foie Royale, an ethical substitute for foie gras.  Mike explained how the geese are killed for their meat and the livers specially processed to mimic the flavour and texture of foie gras without the cruelty exercised in more traditional methods of foie gras production.  Tom showcased the Foie Royale in delicious canapés and the chefs were very impressed indeed.

The chefs were then treated to a wild boar and grouse haute dog, cooked by development chef Claire Mansfield on the energy-saving Synergy Grill before embarking on a tour of Lewtrenchard’s impressive grounds, learning to find and identify the abundance of edible plants, seeds, nuts, flowers and fungi that grow wild in the beautiful Devon countryside. They learnt that provided you are furnished with a permission from the land owner (in this case the Murray family), the only real cost of foraging is time, a valuable resource for chefs. Most foraged produce is perishable and requires picking for service daily or every other day.

It is the expert cookery demonstrations, engaging talks and fantastic foraging activities like these at Chefs’ Forum events that make for constant updating of skills and expansion of culinary skill sets.

The event was a great chance for Devon chefs to learn about foraging for their menus and the copious amount of amazing wild ingredients growing all around them.

Catherine Farinha, Chefs’ Forum Founder and event organiser stated:

Lewtrenchard Manor was the perfect venue to hold an unusual and absorbing day of game cookery demonstrations, foraging and a winter BBQ showcasing the Synergy Grill.  It is the fourth industry event we have held here and we just love it! It is great to see that the chefs are so keen to try new cooking techniques and Chefs’ Forum events provide a great opportunity for them all to meet up to share expertise.

The Chefs’ Forum launched in Devon in 2012 and has gone on to see many young chefs find work placements and apprenticeships in the best professional kitchens in the county.

Photography by: www.jamesaphotography.co.uk

Top Bristol Chefs Inspire Next Generation of Talent from Three Prolific Catering Colleges at City of Bristol College!

On Monday (14) January, five of Bristol’s most highly-skilled chefs helped 40 young people from three catering colleges serve up a mouth-watering meal for 70 extremely discerning diners in one of the most famed catering colleges in the country.  Nearly £500 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.

City of Bristol College opened up three of 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.

Alumni from the award-winning college include Josh Eggleton (The Pony & Trap), Peter Sanchez-Iglesias (Casamia) and Martin Burge (Farncombe Estate).

Heads of School for service industries, catering and hospitality from three colleges: City of Bristol College, Weston College and Coleg Gwent, each brought a team of front of house and kitchen students to work in the kitchens with the visiting chefs and a thoroughly inspirational day was had by all.

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. City of Bristol College underlined its commitment to the initiative in inspiring young chefs, enriching their learning and forging strong links with leading employers within the industry.

Guiding the students from the three participating colleges on the day were Elisabeth Julienne from Gambas on the starter, Saravanan Nambirajan and Raju Raju from The Mint Room on the fish course, Louise McCrimmon from Harvey Nichols on the meat course and Istvan Ulmann from Berwick Lodge on dessert. Presiding at the occasion ‘front of house’ was the fantastic Sarah Arikan, Owner of Berwick Lodge and Front of House expert.

All ingredients and drinks for the lunch were kindly sponsored by Koppert Cress, Fish for Thought, Walter Rose & Son, Brindisa and Santa Maria.

Together, the chefs and students created and served a four-course meal for around 70 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.

Desmond Smith, Lecturer at City of Bristol College stated:

“Today has been a fantastic experience for our students.  Having three colleges and four restaurants represented in our kitchens was truly spectacular and a great experience for all involved.  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 launched The Chefs’ Forum here with City of Bristol College seven years ago.  It is great to have so many fantastic chefs here today and bring three colleges together.  It is fantastic to return to City of Bristol College for the seventh year later to work 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 three colleges that 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.jamesaphotography.co.uk