Top Chefs Cook A Devon Chefs’ Lunch at City College Plymouth

Top Devon Chefs and the ‘Foie Gang’ gathered in the kitchens of City College Plymouth to cook a five-course delectable feast with the students for 80 hospitality industry professionals, raising over £1000 for The Chefs’ Forum Educational Foundation!

Organised by The Chefs’ Forum, the lunch, sponsored by Bragard, Total Produce, West Country PGI, Foie Royale, Major International, Koppert Cress, Synergy Grill, TTW Associates, Two Brothers Foods, Santa Maria, Prowrap, Owens Coffee and St Austell Wines saw six top chefs come together to produce a stunning ‘pay what you can’ lunch to raise funds for young chefs and hospitality professionals aged 14-25.

The event saw chefs from The Notley, The Angel, Brend Hotels and Lewtrenchard Manor join forces to inspire and mentor young chefs and front of house professionals at City College Plymouth.

Karen Dorow, Faculty Director at City College Plymouth said:

“It was great for our students and staff to be involved in such a worthwhile event.  The Chefs’ Forum events are a great opportunity for us to showcase the excellent calibre of young chefs and hospitality professionals-to-be at our college.  Raising money to help our students and their peers at other colleges make their way in industry is a truly great cause and provides a bolster to help them with equipment, travel and accommodation when they secure their first jobs.”

Elly Wentworth, herself City College Plymouth alumni was extremely impressed with her brigade of student chefs and confirmed that he would be happy to work with them in her kitchen and is looking to source an apprentice from City College Plymouth!

Abbie Milliner, Hospitality & Catering Level 2 student at the college really enjoyed working with the chefs and said:

“It’s very interesting to have all of these great chefs in the college today.  It is really inspiring to see how they work and what the food they produce. Today was amazing and a real inspiration for me.  Having Elly Wentworth at my college was the highlight for me and I loved watching her in Masterchef: The Professionals”

The Chefs’ Forum works with catering colleges on a UK-wide basis to forge valuable links between hospitality students, employers and suppliers.

Catherine Farinha, Founder of The Chefs’ Forum added:

“It is of the utmost importance that students are introduced to inspiring chefs in industry, the best produce, latest equipment and corresponding cooking techniques whilst training to ensure learning at college truly represents the professional kitchen and vice versa – There was a great buzz about the Devon Chefs’ Lunch which was greatly enjoyed by all who attended”.

This Chefs’ Lunch saw top chefs cooking a course each whilst mentoring students. The lineup comprised  Jamie Coleman, Dez Turland, Elly Wentworth, Tom Browning, Jack Blumenthal and University of West London chef lecturer, Jonathon Bowers.  The skilled chefs turned the finest local produce and sponsored ingredients into a range of fabulous dishes.

The fabulous dishes were then tasted by the industry guests and the room fell silent with overwhelming approval!

Brend Hotels PR and Marketing Chef Dez Turland said:

“It was fantastic to be at the event and the food was outstanding.  The Chefs’ Forum Educational Foundation is an extremely worthy cause and one that will help young chefs make their way into industry.  To learn that we collectively raised £1020 cooking this lunch today is truly amazing. Top chefs worked as a team with the students and came together to support the next generation”.

Photography by: www.jamesaphotography.co.uk

Top Chefs Celebrate ‘Ansome’ Cornish Produce at The Greenbank Hotel

Stunning Falmouth inner harbour formed the backdrop for The Chefs’ Forum Best of Kernow event at The Greenbank Hotel on Monday (19) November.

Top Cornish chefs, Cornish suppliers and Hospitality students from both Cornwall College and Truro & Penwith College, gathered for a celebration of Cornish food, hosted by The Greenbank’s Executive Chef Nick Hodges.

Nick has been working with The Chefs’ Forum for the past four years to inspire the next generation across the South West.

The aim of the day at The Greenbank Hotel in Falmouth was to encourage top Cornish chefs to showcase local produce in their menus with Nick Hodges and Head Chef Bobby Southworth showing them dishes from his tantalising menu, which does just that!

Students from Cornwall College and Truro & Penwith College got the opportunity to show off their culinary skills, working alongside Nick and his talented brigade to create beautiful canapés incorporating top-drawer Cornish produce for the culinary experts who attended.

Gavin Roberts from Wadebridge-based Two Brothers Foods opened the show with a fantastic butchery demonstration, breaking down a whole side of pork.

Gavin also showcased the quality of his pork in a banquet cooked by Claire Mansfield of Synergy Grill and the Greenbank Chefs of festive sausages, pork shoulder, crackling and chops – The chefs devoured the pork feast and Gavin became the most popular kid at the party!

Foie Royale founder Mike Logut and demo chef Johnathon Bowers then took the floor to talk the guests through the new ethically-produced culinary sensation to replace more traditional equivalents.

The Foie Royale was a real hit with the chefs and Nick Hodges was highly complementary about both varieties – The goose liver and duck liver Foie Royale.

Nick said:

“I wouldn’t actually name-check products unless they are truly deserving of it but this is quite something, Foie Royale is truly delicious!”

Nick Hodges and Head Chef Bobby Southworth then performed three fantastic cookery demonstrations of his signature dish – Cornish monkfish curry with crab samosa.

Chefs’ Forum Founder Catherine Farinha then interviewed Cornish producers including Curio Gin and Ross Geach from Padstow Kitchen Garden.

Ross explained how he is growing and harvesting the newest vegetable invented – The Kalette – Here he is in this fantastic film by Chefs’ Forum Sponsor Total Cornwall:

The grand finale to the day was a delicious Curio Gin and Rum tasting accompanied by a stunning Afternoon tea prepared and served by Nick and the team.  Both showcased fabulous local ingredients donated by proper Cornish suppliers including Curio Gin with Cornish scones and banoffee pie paired to banana rum! – A true Celebration of Cornish food!

The Chefs’ Forum stages quarterly events to enhance top chefs’ skill sets and strengthen links with local catering colleges to inspire and enthuse the next generation of young chefs.

Nick Hodges stated:

“I was extremely impressed with the students’ performance – It is extremely important that they get experience like this whilst studying. I do a lot of work with the college and its great to have them here in our kitchen today.”

Catherine Farinha, concluded:

“The Chefs’ Forum aims to enhance the skill sets of top chefs in industry and students through showcasing the latest techniques being used in industry – This time it was ‘ansome, proper Cornish produce, all made in Kernow – We love doing events here in Cornwall and look forward to four more events in the county in 2019.”

Photography by: www.jamesaphotography.co.uk

Perfect Provenance at North Kent College

The Gallery Restaurant at North Kent College was the latest venue to host a The Chefs’ Forum (Kent & Sussex Chapter).  The assembled chefs and industry experts had the chance to network with their peers and students at the college as well as sample some fantastic products and produce from leading industry suppliers.

The event was held on Monday, November 12th, at North Kent College in Gravesend at The Gallery Restaurant on campus. Chefs’ Forum events give the hospitality industry’s future leaders the opportunity to work alongside highly-skilled professional staff while receiving the technical training on their course.  Today’s industry expert was Bobby Brown, Head Chef at the renowned Kentish Hare in Tunbridge Wells.

The Chefs’ Forum event gave hospitality students at the college the opportunity to meet some of the best chefs in the county and an impressive number of North Kent College alumni were present, showing their support for the college and The Chefs’ Forum Educational Foundation.

Guests were able to meet some top suppliers including Walter Rose & Son, AHDB, Santa Maria, Synergy Grill, Foie Royale, Major International, Bragard and Prowrap as a canapé and drinks reception was served by the students.

The day began with North Kent College Principle David Gleed welcoming the hospitality professionals to the college

David said

“We are delighted to have The Chefs’ Forum here at the college. We, as a college have supported the forum at several events in Kent, having so many industry professionals here at college gives us the opportunity to showcase the talent and professionalism of our teaching team, our students and our outstanding facility in The Gallery Restaurant. 

As a college we continue to work closely with industry bodies and employers to develop our curriculum offer, and be proactive with industry needs working to keep North Kent College a world class and unique training provider. Our students’ professional development is enhanced by working in our college restaurant, through partnering activities, local industry events, achieving great results and outstanding feedback from employers and restaurant guests alike.”

Mike Logut of Foie Royale then introduced his new culinary sensation to replace traditional Foie Gras.  Chefs and students listened intently to Mike and University of West London Chef Lecturer Jonathon Bowers as they presented a delicious ham hock terrine set with a jus gras with pan roasted Foie Royale and paired with Hungary’s Royal Tokaji wine, its intense sweetness perfectly balanced by a high acidity – Royale perfect partners!  Both the goose and duck liver versions of Foie Royale went down very well indeed with the chefs and the students.

Bobby Brown Concluded

“It’s great to cook with the next generation of young chefs coming through.  It was also brilliant to work with my butchers Jack Cook and Alex Byrne from Walter Rose & Son to showcase the importance of a strong relationship between butcher and chef. Professional chefs and students alike learnt a great deal today.  I will forever thank my lecturers for giving me the best possible start in my career and look forward to helping nurture the next generation.”

Highlights of the day included a fantastic pork and beef butchery demo by Jack Cook of Walter Rose and a chicken supreme butchery competition for the students.

Bobby Brown then cooked the pork and duck breasts as Jack talked about the provenance of Walter Rose meat.

Sam Guarino of Santa Maria UK then gave a talk on herbs, spices and seasoning.  Sam explained Santa Maria’s market-leading police on reducing plastics and prolonging shelf life of top-quality ingredients.  He also offered to visit the chefs in their kitchens to challenge them to replace their existing products with his and that he would give them his products free of charge if they could show him that they use better!

The student who created the perfect chicken supreme in the student skills showcase was level 3 professional cookery student Phoebe Rimell.  Phoebe has won a day in the cutting plant at Walter Rose & Son where she will do a day of butchery.

Phoebe said

“I am delighted to have won the butchery competition.  It will be a great experience to spend a day with the Walter Rose butchers in Devizes.  I view meat as one of my weaker competencies, so this will be a great chance to improve – I have very much enjoyed The Chefs’ Forum event today!”

Founder of The Chefs’ Forum Catherine Farinha said

 “The Chefs’ Forum was created with the aim of making a positive change in the hospitality industry. It aims to connect chefs with education, suppliers with chefs and education with suppliers to help the industry unite and work towards the shared goal of showcasing the incredible talent we have here in industry whilst raising money for young chefs via The Chefs’ Forum Educational Foundation.

“Today’s event has proved just how much can be achieved to inspire and nurture when chefs, suppliers and students all work together, and I hope that everyone who attended would agree that it is very encouraging to see.”

We are looking forward to staging four more events in 2018, supporting North Kent College and cementing its employer relations with local restaurants and hotels in Kent.

Photography by: www.kentfoodphotographer.com

A Culinary Day at Ston Easton Park

Butchery, Grills and Culinary thrills were in order at the latest meeting of The Chefs’ Forum.

Guests gathered in the impressive surroundings of Ston Easton Park on Monday November 5th, for an afternoon of fun and food-fuelled capers.  Headline Sponsor Bath Audi showcased the new Q8 and the A8 in a stunning car display at the front of the mansion house – Very fitting indeed!

The event began with a canapé and fizz reception and the chance for the visiting chefs and suppliers to network. All the food created by Ston Easton’s Head Chef Ashley Lewis, with the help of students from Gloucestershire College.

Ashley and the students produced the following mouth-watering canapés:

• Kimchi, prawn, orange. Parmesan
• Onion tart, jam, onion granola
• Cured salmon, mango, dill

Ashley said: “The students were all fantastic. The passion and talent that they showed was brilliant, and with young people like this coming into the industry I am confident that the industry is not in the danger that people say that it is.”

Following the reception Chefs’ Forum Founder Catherine Farinha and Mark Hyde-Catton, School Lead for Hospitality and Catering at Gloucestershire College welcomed the chefs and students to the event.

Mark spoke of The Chefs’ Forum Academy at Gloucestershire College and how incredibly important it is for professional chefs to enrich the learning of students whilst in college.

Ella Cupitt-Storey (18) who was working with Ashley in the kitchen, recently secured work experience with National Chef of the Year Kuba Winkowski (The Feathered Nest) during half term, off the back of The Chefs’ Forum Academy session he delivered at the college.

While The Chefs’ Forum event was in full swing at Ston Easton, TV chef Leo Kattou of Michelin-starred Simpsons Restaurant in Birmingham was back at the college leading a masterclass in professional cookery. A different chef goes into Gloucestershire college each week and the students really enjoy the sessions. This all further-proves The Chefs’ Forum’s ongoing commitment to supporting catering colleges and the next generation of hospitality professionals.

Alex Byrne (21) of award-winning butchers Walter Rose & Son was first on the demo stage, giving his first ever live butchery demonstration. The chefs were full of praise for the young butcher, as it was no mean feat to French-trim a rack of pork ribs, locally sourced from the Norton’s farm in Bishops Cannings, in front of an audience of top chefs and students.

Alex then seasoned the pork and took it out front to be grilled to perfection on the Synergy Grill for the chefs to sample.

Ashley Lewis and Sous chef Paul Todd in pristine Bragard chef jackets demonstrated one of their signature dishes from the Ston Easton menu of French-trimmed rabbit, charred broccoli with chestnuts, Armagnac and chestnut sauce.

Ashley spoke of his love of French ingredients and cooking style and talked the chefs though his culinary journey since leaving college. Ashley has worked in multiple Michelin-starred kitchens, both in the UK and France and has his sights firmly set on acquiring similar accolades at Ston Easton as he welcomes some talented new team members to push the kitchen forward in time for the new year and corresponding food policy change in aiming for Michelin recognition.

While Ashley popped-out to the Synergy Grill to char grill the rabbit and broccoli, the room were introduced to Mike Logut of Foie Royale and listened intently to the story behind his ethically produced alternative to Foie Gras.  Mike sampled his fantastic product to the chefs on toasted brioche and has secured numerous orders as a result!

Sam Guarino of Santa Maria gave a talk on their latest lime pepper and array of market-leading herbs and spices.  Sam offered to visit the chefs and their brigades at their premises to compare the seasoning they are using with the Santa Maria range, which we know cannot be beaten!

Jess Park (18) really enjoyed working front of house at the event.  Her hard work and professional manner were noticed by the F&B Manager Alexandru Dan, who offered her a trial shift at Ston Easton – A great result for Jess and Gloucestershire College!

Jess said:

“The Chefs’ Forum events are a really good for us as students. They give us the opportunity to meet people who can help us in the future, and the experience of working at a beautiful venue with fantastically high standards.  I’m really looking forward to my trial and the offer of a room here – it will be an amazing experience!”

Guests were then given a tour of the impeccably-kept walled gardens by Ashley. He explained that he’s going to really put some work into the garden in the new year to add new produce.

The gardens currently produce a range of produce which is used by the hotel, root vegetables, alliums, as winter veg as some more unusual crops like giant marrows and even loofahs!

Next the guests were treated to some Ston Easton afternoon tea canapés. The sweet treats were accompanied by wines Crown Cellars with wine expert Vanessa Roberts selecting delicious wines to accompany the Walter Rose pork and sweet treats as follows:

• Fianca De Ouro with tempura pork belly with sweet and sour sauce
• Lafleur Sauternes, paired with Foie Gras mousse, brioche and plum
• Varej Moscato d’Asti paired with a Raspberry Marquis

Founder of The Chefs’ Forum Catherine Farinha said: “This has been a brilliant event and its chefs like Ashley make it all possible.

“It is so important to us to have the support of chefs of his calibre, and of course, all the wonderful sponsors who provide the ingredients and the equipment for the demonstrations.

“It is great to see so many faces time after time and it makes me believe that we must be doing something right.

“We want to be able to keep giving the young talent the opportunity to go into kitchens and work front of house so that we can secure the successful future of the hospitality industry.”

The day ended with a brilliant Walter Rose meat showcase on the Synergy Grill and demo chef Claire Mansfield talked the guests through the fabulous energy-saving grill that produces succulent, juicy food in half the time of its conventional counterparts.

Chefs’ Forum events offer the chance to produce and catering equipment brands to showcase their produce and chef tools to top chefs, as well as the next generation of hospitality professionals.  Any colleges, chefs or suppliers wishing to get involved in future events should contact catherine@redcherry.uk.com

Photography by: www.jamesaphotography.co.uk

Specialised Chefs Talk Beef Butchery from ‘Farm to Forx’ with Walter Rose and Matt Budden

On Monday (22) October, Matt Budden, Executive Chef, Hilton Hotel Bournemouth hosted The Chefs’ Forum at the hotel’s Schpoons & Forx restaurant to celebrate the provenance of the Walter Rose & Son meat used in his menu.  Beef Farmer Tim Johnson of Stokes Marsh Farm taught the chefs about the provenance of his herd and Jack Cook from Walter Rose gave a fantastic beef butchery demonstration.

Matt joined Hilton Bournemouth three years ago and brought with him his passion and personal crusade for using only locally sourced meat on his menu. This Chefs’ Forum was held to showcase responsibly-sourced, high-welfare beef to fifty professional chefs and twenty Specialised Chefs’ Academy students who attended The Chefs’ Forum quarter 4 event from Bournemouth & Poole College.

The day commenced with a canapé and fizz reception which showcased Matt’s menu and allowed the visiting students to network with potential employers, chefs to meet-up and compare notes and suppliers to showcase the latest chef equipment, top quality produce and services to the hospitality industry.  Fergus Martin of Major International took to the demo stage to showcase a duo of tasty dishes cooked with Major stock pastes: Spicy Korean meat balls and a sumptuous mushroom pasta.

Jack Cook then performed a beef butchery demonstration of tomahawk steaks, which were then cooked on both the Synergy Grill and Matt’s integrated tandoor oven in his open kitchen.

The chefs were then treated to a feast as Matt wheeled-out a trolley laden with treats: the tomahawk steaks were cooked to perfection and accompanied by beef cheek beignets, Dorset wasabi, pearl barley cassoulet and bone marrow butter.   The chefs tucked-in and relished the opportunity to sample the finest quality beef on offer from Stokes Marsh Farm.

Matt Budden said

“It is great to host The Chefs’ Forum here today. I hope the students and chefs now have a better idea about the fabulous quality of beef offered here at Schpoons & Forx. A couple of the students work with me here at the hotel and it is fantastic to see such a great number of them here today talking to employers and opening doors of opportunity”.

The Chefs’ Forum is a really useful quarterly for the chefs as they need not take time out of their busy kitchens for meetings; rather, The Chefs’ Forum brings everything into one place under one roof saving everyone time whilst sharing knowledge and expertise – A very valuable and useful event for all involved.

Holly Dunstan, Apprenticeship coordinator for Catering and Hospitality at Bournemouth & Poole College added:

“We are very grateful for the opportunity to bring our students to Chefs’ Forum events as it is great to exposure for them and a chance for them to network with employers. We hope that meeting the professionals here today inspires them to embark on future careers in the hospitality industry. Our Specialised Chefs course has been running for 28 years in partnership with the Royal Academy of Culinary Arts and certainly contributes towards bridging the shortfall of young chefs in industry”.

Level 1 Specialised Chef Academy student William Bates joined Chefs’ Forum Founder Catherine Farinha on the microphone to tell the chefs and students how much he was enjoying his day at Schpoons & Forx.

William concluded:

“Today has been really useful in enabling me to talk to local employers and realising that it bodes well for us to just introduce ourselves and network with industry professionals.  I really enjoyed the beef butchery, cookery demos and meeting all of the suppliers, it’s all really interesting”.

Photography by: www.andrewplantphotography.com

Top Welsh Chefs Support Young Chefs in The Classroom (Y Dosbarth) at Cardiff & Vale College

The Chefs’ Forum staged ‘A Chefs’ Lunch’ at Cardiff & Vale College on Monday (29) October.  Hospitality students at the college had the opportunity to learn from industry experts as they welcomed chefs from Seren Diemwnt, Celtic Manor, Heaney’s Restaurant and St David’s Hotel.

The Chefs’ Form holds a culinary convention in Wales each quarter and is proud to showcase students from Cardiff and Vale College working front of house and in the kitchen at a variety of leading operations, under renowned local chefs and hospitality experts.  Today’s event was a fantastic opportunity to showcase the college’s world class facility and why it is carving a great reputation for Welsh culinary excellence. The College has won a string of accolades including an AA Rosette for The Classroom Restaurant, Best Restaurant in Cardiff Life and we are looking forward to being reaffirmed as a Centre of Excellence for Hospitality, Patisserie and Confectionery.

The students worked in the kitchen with top local chefs to serve a delicious four course lunch for over sixty culinary experts. The chefs mentoring the students were Gethin Rees (Seren Diemwnt), Simon Cockford (Celtic Manor), TV Chef Tommy Heaney (Heaney’s Restaurant), Martyn Watkins (St David’s Hotel & Spa). The ‘pay what you can’ lunch raised an impressive £685 in donations made to The Chefs’ Forum Educational Foundation, a means-tested fund to help disadvantaged students aged 14-25 make their way in the hospitality industry.

The menu produced by the chefs and students was truly outstanding and the room fell silent as each of the chefs came out to introduce their course to the guests.

Principal Kay Martin gave a welcome speech to the guests and spoke of her passion for the industry and why events like these are very good in inspiring young people, lessening the shortfall in chefs.   Kay has a hospitality background and trained at what is now University College, Birmingham. Kay explained that the world-class facilities at the college are just part of her vision to make the learners truly work-ready and that the whole facility is now a centre of excellence with gold standard accreditation for its hospitality programme, awarded by People First, the skills sector council.

Kay stated

“We like to offer our students a ‘real not realistic’ learning experience in working within a fully operational business, open to the general public six days a week.  Our learners are accustomed to working with industry-leading equipment.  We have a great relationship with The Chefs’ Forum and events like this are great for our students “

Deputy Head of Hospitality, Eric Couturier supported Kay’s inspiration speech on the college saying

“It is superb to welcome these chefs to the college  today.  I am delighted that they gave up their time to inspire our learners and impart their knowledge and experience onto them.  Today has been a fantastic networking opportunity for all involved in the culinary industry of Wales. As a result of today, one of our students has secured some weekend work with TV chef Tommy Heaney, which is a great result!”

The Chefs’ Forum Founder Catherine Farinha introduced the chefs to the industry guests and invited them to introduce each course and talk about their experience in working with the students to produce each dish.

Acclaimed Chef and avid supporter of The Chefs’ Forum Martyn Watkins concluded

“Today has been amazing.  I regularly welcome Cardiff and Vale learners into my kitchen and their performance today has been nothing short of magnificent.  It was really pleasing to see them take on every task presented to them in such and enthusiastic fashion.   I have hosted two events for The Chefs Forum at St David’s Hotel and this is the second fund-raising lunch I’ve cooked for the Educational Foundation here at the college – It’s a very worthwhile initiative, raising vital funds for young chefs entering our industry”

The next Chefs’ Forum event will take place on the 4^th March 2019.  Any chef interested in attending should contact The Chefs’ Forum.

Photography by www.jamesaphotography.co.uk

The Chefs’ Forum Autumn Meet at Chucs, The Serpentine Gallery, London

Chucs at The Serpentine Gallery, Hyde Park proved the perfect venue for the latest London Chefs’ Forum event. The Italian restaurant boasts some really fantastic chefs and the authentic, yet healthy Italian menu is truly delicious!

Vita Whitaker of Whitco introduced the Zaha Hadid-designed Chucs outpost to the chefs, as it was her company that specified and fitted the kitchen.

The Serpentine Sacker Gallery opened in 2013 and is located in a former 1805 gunpowder store.  Chucs restaurant is said to resemble something akin to a gallery from the future with a membrane roof.

The Chefs’ Forum demo stage was the star of the show as it hosted a fabulous pork butchery demonstration by Jack Cook of Walter Rose and Son and an expert Italian cookery demonstration by Chef Director Alessandro Verdenelli and pasta-making aficionado, Massimo Mioli.

Students from West London College joined forces with International students from Westminster Kingsway College to create some excellent canapés from the Chucs menu.  Denise Charles, Head of Hospitality and Catering at West London College told the industry professionals how valuable she finds The Chefs’ Forum.

She said:

“The students really enjoy Chefs’ Forum events as it gives them the chance to get real industry experience whilst still at college with us.  It is a great platform for them to build confidence in forging links with employers and securing work experience.”

Guests were delighted to be introduced to Food Designer Inge Meijs and Chef Jeroen Van Oijen from Gastronomixs as they talked chefs through their fantastic menu-building tool.

Bragard UK then staged a fashion show to showcase the latest chef styles and front of house uniforms.  UK Sales and Marketing Manager Mauricia Butler talked the hospitality experts through the stunning designs paraded around Chucs, modelled by the students.

Syft gave an informative presentation on their rated chef and hospitality recruitment app and told the chefs how it could benefit their business when short on staff.

Sake and Beyond conducted a sake tasting, presenting sake from six different Japanese Sake breweries. Sake & Beyond sets out to break the associations that consumers currently have and open them up to a new world of taste and food pairing. This is just the beginning for founders Tokubee Masuda (Tsukino Katsura), Takeshi Sekiya (Houraisen), Shuntaro Saito (Kirinzan), Takaaki Kato (Hanamikura), Hiromitsu Toshimori (Sakehitosuji) and Yosuke Tanaka (Imayo Tsukasa) who plan to encourage a variety of chefs and restaurateurs to utilise sake within a wide range of cuisines.

Sake & Beyond have launched their own SakEnoteca in the lower floor of Vasco & Piero’s, Poland St, Soho.  This will mean Londoners can experience the finest small plates of Italian food with various sakes paired to the chichetti or Italian tapas.

The Chefs’ Forum continues to go from strength in London and the impressive level of attendance in the quarter four event was a real testament to its popularity amongst London chefs and hospitality students alike.

Other highlights of the day were a presentation on the Synergy Grill by Leander Cadbury and Koppert Cress sampling their cresses and microgreens.

The ingredients for the canapés and demos were kindly provided by Chefs’ Forum Sponsors First Choice Produce, Walter Rose & Sons and Koppert Cress.

The Chefs’ Forum is looking forward to hosting a Chefs’ Lunch at West London College in the New Year.  Any chefs or suppliers wishing to attend should contact catherine@redcherry.uk.com

Photography by www.kentfoodphotographer.com

The Chefs’ Forum and Pata Negra Inspire Bristol’s Next Generation of Young Chefs

On Monday (8) October, students from City of Bristol College and Weston College, got to work alongside Pata Negra chefs, Todd Francis and Danny Newman, to showcase the very best in modern Spanish cuisine at the latest Chefs’ Forum event at Pata Negra in Clare St, Bristol.

Pata Negra is a bustling, Spanish tapas and wine bar in the heart of Bristol’s Old City, with a great atmosphere and newly refurbished open kitchen.  Pata Negra proudly champions both Synergy Grill and Adande refrigerated drawer units in the new kitchen – Both market-leading catering manufacturing brands are sponsors of The Chefs’ Forum and a great hand-raiser for the perfect partnership: from fridge to grill.

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.

Leading suppliers exhibiting at the Latin-themed culinary event included Bragard, Convotherm, Walter Rose & Son, Koppert Cress, Santa Maria, Wearertech, Wing of St Mawes, Crown Cellars, Wrapex, Creed and Major International.

Led by Todd and Danny, the aspiring young chefs created a selection of modern tapas, using local authentic Spanish produce for the 50 culinary experts arriving at midday.

Highlights from the afternoon’s event included live demonstrations of Pata Negra’s signature autumnal dish of Walter Rose Ox Cheeks and pumpkin, a guided Sherry tasting by and food matching as well as a tortilla cooking competition for the students to show off their culinary talents. Guests were also treated to a Spanish fine food tasting by Brindisa brand ambassador Alex Bell.

The competition was won by City of Bristol College student Diana Fernandes Lopes, who pipped Amber Fowler of Weston College to the winning post with her impressive attempt at a Spanish Tortilla.   Diana received an experiential prize of a day in the kitchen with Group Executive Chef Todd Francis!

Commenting on the event, Brindisa Tapas Kitchens Executive Chef, Todd Francis 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”

Amber Fowler, Level 3 student at Weston College said:

“Today has been a great way for us to meet employers. It was great to learn about Spanish Gastronomy today, 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.”

Desmond Smith said:

“We’re delighted to be part of the Bristol Chef’s Forum. It has given the students hands-on experience working with Spanish chefs and produce. It also gives them an insight into the business side of a successful local leisure brand. 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.”

Chefs’ Forum Founder, Catherine Farinha concluded:

“We’ve had a fantastic experience here at Pata Negra. Todd, Danny and the team have been a joy to work with and a real inspiration to the students from City of Bristol and Weston College.  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 events as The Chefs’ Forum continues to flourish.”

Photography by: www.jeni-meade-photography.com

The Chefs’ Forum Collaborated with The Edgbaston Boutique Hotel, University College Birmingham and Birmingham Fresh Produce Wholesale Market in New ‘City of Food’ Initiative

On Monday (2) October, talented Head Chef Olivier Briault welcomed over fifty of his culinary peers from across Birmingham to sample his wonderful sweet creations at The Edgbaston Boutique Hotel.

The day started with a networking session where hospitality professionals shared knowledge and caught up on the latest industry trends.

Students form UCB joined Olivier in the kitchen to produce some delicious canapés.

Olivier said

“The students worked very had from the moment they arrived with me today.  I am very impressed with the standard of their work and really enjoyed mentoring them today.  I am very much looking forward to working more closely with UCB as well as other catering colleges via The Chefs’ Forum Academy.”

The students relished the opportunity to work with such a talented chef, gaining valuable experience at the same time.

UCB students will have a second opportunity to work with Olivier as well as other great local chefs at a Market Breakfast this Friday.  Chefs joining Olivier on the Chefs’ Forum demo stage will include Masterchef Professional finalist Louisa Ellis, Michelin-starred Simpsons Restaurant Senior Sous Chef Leo Kattou and Synergy Grill demo chef Claire Mansfield.

Neil Rippington, Dean of The College of Food at UCB said

“It is a great opportunity for my students to work with such an esteemed chef as Olivier.  The Edgbaston has won multiple awards in prestigious competitions, which further-proves that our students are truly learning from the best.  Our lecturers and students really enjoy quarterly Chefs’ Forum events from both a CPD and learning enrichment stance.  We’re really looking forward to joining forces again later this week at the Market Breakfast, working together to affirm Birmingham as a City of Food.”

The Birmingham Chefs’ Forum was launched in 2016 to bridge the gap between education and industry as it does across the UK.  Staging thirty-six chef networking events a year, across nine areas of the UK, it offers a unique platform in the industry for chefs to speak to market-leading suppliers face to face, while sharing knowledge, best practice and inspiring the next generation.

Highlights of the inspirational Chefs’ Forum event at The Edgbaston included Major International demo chef, Fergus Martin taking to the Chefs’ Forum demo stage to prepare some afternoon tea delights, showcasing the fantastic range of stocks and sauces for the professional kitchen.  Next, Sam Guarino of Santa Maria gave the chefs a talk on herbs and spices in the professional kitchen.

Olivier then demonstrated a beautiful dessert of blackberry crème patisserie on financier biscuits, a famous French recipe handed down to his by his father, also a renowned pastry chef in Normandie.

The event culminated in Bar Manager and cocktail aficionado Tommy Mathews and assistant Toby Heap giving a brilliant cocktail master class using their fabulous and impressive rotary evaporator machine to make a non-alcoholic champagne cocktail, and then an Edgbaston Hotel rum-based signature cocktail Miami Nights.

The pair recently won Midlands Best Cocktail Bar 2018 in the Midlands Food Drink & Hospitality Awards, a fantastic achievement and its clear to see why.  It was a great opportunity of the UCB front of house students to learn more about cocktails and mocktails!

The Edgbaston Boutique Hotel team will join The Chefs’ Forum Academy scheme of learning that will see students from other colleges, both front and back of house benefit from curriculum-enrichment through Olivier teaching pastry in their college kitchens and front of house teams visiting the luxury boutique hotel to learn about hotel and event management and mixology.

A Budelicious Cornish Chefs’ Forum at The Falcon Hotel!

The Chefs’ Forum demo stage starred at the inaugural Budelicious Food Festival (Cornwall) on the 22nd and 23rd September 2018.  The foodie weekend culminated in a Chef-focused menu inspiration day on Monday the 24^th September, which saw fifty of Cornwall’s finest chefs attend for an action-packed day of cookery demos, a Sosa chocolate masterclass and lamb butchery demonstration by Two Brothers Foods.

The Budelicious Chef event featured butchery with Gavin from Two Brothers Foods, stock and seasoning masterclass by Major International, a Sosa and Callebaut chocolate masterclass sponsored by HP Ingredients by Bake Off: The Professionals winner Mark Tilling and fabulous chef cookery demos by Peter Gorton and Aaron Vanstone, Head Chef of the Falcon Hotel.

Level two and three students from Truro & Penwith College joined the Falcon Hotel’s culinary team in the kitchen to help produce canapés for the chefs who attended.

The Budelicious ‘culinary weekender’ saw the Grand Launch of Budelicious, an exciting new food and drink festival for Bude.  Chefs who joined Peter Gorton on the demo stage over the weekend included include Dez Turland (Brend Hotels) Nick Hodges (The Greenbank), Dave Seargent (Sargies), Dave Sibley (Life’s a Beach), The Olive Tree (Tom Kearse).

Chefs’ Forum Founder, Catherine Farinha commented:

“I have worked many a chef demo stage and foodie event with Peter Gorton over the years.  We make a great team in compering the chef demonstrations and ensuring the smooth-running of the itinerary.  Our purpose-built stage is the focal point at many food festivals and culinary events. Peter and the chefs really make it a great addition to any food show or corporate event. “

This inaugural Cornish food festival showcased the very best and varied restaurants that Bude has to offer along with wonderful, local, artisan food and drink producers.  The Chefs’ Forum event on the Monday further demonstrated the abundance of culinary talent in Bude and the surrounding area in Cornwall.

The ground-breaking event involved the whole community with schools, colleges and shops being encouraged to take part as well as a good food trail around local restaurants.

On the Saturday, professional cookery year 10 students from Budehaven school took to the demo stage to create a fabulous Thai stir-fry with Peter Gorton and one of the students even came onto the microphone as compere – A great experience for all involved and the audience loved it!

Budelicious includes ‘street-food’ vendors outside the Falcon Hotel and an Artisans’ Hall, where local area producers showcased their wares.

The Budelicious event was led by celebrity chef Peter Gorton (Master Chef of GB) and Chefs’ Forum Committee Member.

Peter commented:

 “I have been keen to build an event in Bude for some time now and have now achieved it! The town has a lot to offer by the way of some great food and drink artisan producers and eating places. Our aim is to grow the Budelicious event over the coming years to become an established annual food festival in Cornwall.  It was great to welcome the chefs to the festival to celebrate the fantastic local produce and talent we have here in Cornwall.”

The Chefs’ Forum demo stage, top chefs and highly-experienced Red Cherry events team are available for hire to add sparkle and an engaging focal point to any event.  From high-end product launches to food festivals or Wholesale Market breakfast events, no event is too big or small! Please contact catherine@redcherry.uk.com with any enquiries.

Photography by: www.senaraphotography.co.uk