Chef Paul Ainsworth’s Debut Cookbook Launches Today!

Michelin-starred Chef Paul Ainsworth, who runs The Ainsworth Collection in Cornwall, is delighted to announce the release of his debut cookbook, For the Love of Food (Pavilion Books, £26).

For the Love of Food is a curated collection of recipes inspired by Paul’s entire life’s work, each segment exploring a different chapter of his journey. The book, which has been 18 years in the making, sets out to redefine everyday enjoyment and is a treasure trove for those seeking an elevated dining experience at home.

Achievable for both seasoned cooks and beginners, readers can find dishes from his Cornish restaurants The Mariners and Caffè Rojano, as well as family dishes he loves to cook at home.

Recipe highlights include:
– Land & Sea Crumpet
– The Mariners’ Scotch Egg
– Granny Ainsworth’s Chip Butty
– Mackerel Bruschetta with Pesto Mayonnaise
– St Enodoc Asparagus with Seaweed & Garlic Butter
– Piri Piri Chicken Schnitzel
– Cornish Crab, Black Linguine & Overnight Tomatoes
– Sticky PX-Glazed Chicken Wings & Pickled salad
– Bitterne Park Guest House Strawberry Trifle

Paul commented: “This cookbook includes some of my favourite recipes from the past 18 years. It also pays homage to the amazing people who have supported and shaped me as a chef, from my wonderful parents and tutors to the late-great Gary Rhodes, Marcus Wareing, and Gordon Ramsay who continues to share his friendship and guidance today. Throughout the book I have shared my journey as a chef and the stories behind each dish. This cookbook is designed to be used daily, for all occasions, by cooks of all levels. I hope the recipes will inspire you and show you how to take your cooking to the next level!”

For the Love of Food by Paul Ainsworth (Pavilion Books). Image credit Issy Croker. Available to order here.

Enhance Your Culinary Skills at Sushi School

The ultimate course in all things sushi and Japanese cuisine (Washoku) has come to London. Last Monday saw a fantastic pre-launch event, held at London’s So Japanese Restaurant in Spitalfields.

Over forty chefs attended the special Sushi & Washoku demonstration and tasting and really enjoyed watching demonstration chefs Yoshihiko Shida and Kaoru Yamamoto.

The chefs were very impressed with the skill and expertise of Yoshihiko and Kaoru and loved listening to Sushi School Principal, Masaru Watanabe as he hosted the event and talked the chefs through the various course options on offer.

We caught up with Masaru on the day to get further details on the school and courses available in this short Q&A:

The art of sushi and sashimi is a long apprenticeship in Japan. How will the course break down the necessary skills you need to learn to become a master?

We teach how to cook Japanese authentic cuisine systematically and efficiently. Students will learn Japanese knife skills, traditional recipes, authentic tastes and cultural background including some Japanese language.

Who do you expect to sign up for the courses?

We believe there are two major demands of our college. First are young future chefs who will learn basic Japanese cooking skills. Second are food industry demands. This suits current chefs who want to switch their careers to Japanese cuisines and businesses that need some Japanese training.

Who will be supplying the ingredients?

Some of special ingredients must be from Japan. However, most of ingredients are from local suppliers. Most of our graduates will use the local suppliers after completing our study. They need to learn where and how they will get the appropriate ingredients.

There is an optional opportunity to buy a knife set as part of the courses. Who will those be supplied by?

We have good support from Japanese wholesalers regarding uniforms, dishes, and many utensils. For the Japanese knives we use the Japanese Knife Company based in London

How much is knife skill a part of the courses?

To begin knife skills will be taught extensively. However, knife skills are required in every cooking lesson. All students must learn how to use Japanese knives in all cooking classes. We strongly recommend students to have self-training of knife skills at home.

Is the teaching based on traditional Japanese skills?

We start with traditional Japanese skills. For example, we teach how to cook authentic Japanese rice with traditional clay pot so students get an idea of the correct flavours. After that students can translate what they have learnt to modern equipment like rice cookers. However, it’s really important to master the basic skills first.

How will graduates be able to use their certificates?

We are the private institution and our certificate is not an official qualification. It’s a kind of warranty to prove that our students did learn authentic Japanese cooking under Japanese government authorised organisation control.

How will you be extending the courses in the future?

In our Tokyo HQ college (Tokyo College of Sushi and Washoku London), there are 2 years and 3 years full time courses focusing only to Japanese cuisine and food culture. We have a lot more that we want to teach, and introduce, outside Japan. Once we have a certain number of basic course graduates, we will develop higher and deeper course programs in the future.

Any chefs interested in taking a course at the Tokyo College of Sushi and Washoku London will have another chance to attend a second pre-launch event, also being held at So Japanese restaurant in Spitalfields on the 22^nd of July.

If this is you, please contact Brogen@redcherry.uk.com to secure your place and register your interest with the Tokyo College of Sushi and Washoku London

Sustainable Fish is a Reality for Chefs, Importers, Wholesale and Retail!

The first Sustainability Seminar and Fish Chefs Lunch, organised by The Chefs’ Forum, took place on Monday 24th June at the upscale Sexy Fish restaurant in London’s Mayfair. Fifty attendees, including speakers from international fish production, research and fair trade discussed the latest in fish sustainability and enjoyed a lunch created by Sexy Fish Group Restaurant Chef Director, Bjoern Weissgerber in a beautiful setting. The Coral Room at Sexy Fish Mayfair was the perfect venue for this nautical-themed event, with a dedicated bar, illuminated amber onyx floor and two of the largest live coral reef tanks in the world.

Bjoern said

“It was fantastic to welcome fifty top chefs and food industry experts to Sexy Fish. I am extremely grateful to The Chefs’ Forum and Maris for putting this together and I am delighted with the way in which it was organised, from start to finish. I really enjoyed experimenting with new fish species and learning about their provenance. It is really important that we know the carbon impact of ingredients in our menus and fish is a major focus for us at Caprice Holdings, throughout all brand concepts. It was really interesting to hear the talks today and learn more about Fair Trade, welfare and sustainability standards.”

Sustainably-farmed, high-welfare Barramundi, Snow Cod, Tiger Prawns and Tilapia made up the menu of the lunch and each of the producers gave a talk about how their products are meeting global sustainability standards.

Jaqueline Pfyl, Senior Director of Industry Marketing at Fair Trade USA said “Conscious consumers recognise that when they see the Fair Trade Certified label on a product it has met a set of rigorous standards supporting sustainable and responsible consumption and production, making it easier for them to choose items that align with their values. Consumers are looking for brands and certifications that they can trust, and over 60% of the population trusts the Fair Trade Certified label.  They look for the stories behind the items they buy and understand that their purchases make a true difference for people and communities around the world. 86% of consumers want more sustainable and equitable products in the post-pandemic market.”

Andrea Zick, PhD researcher & sustainability expert at Brunel University, said “Putting sustainability on a menu is a delicate balancing act. Consumers and diners want to know where the food they are eating comes from and how its production impacts local communities. Sustainability, at its core, is about making sure that production is harmonious with its surroundings and modern aquaculture is managing to do that whilst also building communities that can grow up around it.”

As each course was presented the producers got the chance to explain their credentials: Talking about barramundi from The Better Fish, Maris Managing Director, Steven Tilston said “Australis sees Fair Trade as a natural component of its mission. They’ve got there by making sure that their Barramundi are prime in quality with high levels of Omega 3 and zero contaminants. That means no detectable levels of mercury, PCBs, antibiotics, hormones, or colorants. It’s great to be here today, celebrating responsible sourcing and processing of Barramundi, a lesser-known species in Europe, which can be likened to Sea Bass. I’m also delighted to welcome Unima, Norcod and Regal springs to this special event, promoting sustainable fish.”

Steve also took the opportunity to introduce the chefs and experts to ‘Greener Grazing’, a research project to farm Asparagopsis Taxiformis seaweed alongside Barramundi, growing it on ropes to make a pleasant habitat for the fish.

This work has the potential to virtually eliminate methane emissions from livestock digestion by introducing seaweed into ruminant diets (Cattle, Sheep and Goat feed), while restoring ocean habitats and revitalising coastal communities

The Barramundi was served in a light and crispy tempura batter with a Yuzu Kosho dip and it went down a storm with the guests.

Will Rash from UNIMA said “We don’t just produce incredible Madagascar Tiger Prawns. Above all, UNIMA is committed to its employees by providing social benefits well above the country’s minimum standard, and continuously contributing to the improvement of employee working conditions and personal development. Employment only begins at 18, employees work 40-hour weeks, receive overtime compensation, have access to a health clinic, health insurance.”

Chef Bjoern grilled the tiger prawns on the charcoal robata grill (a signature way of live fire cooking at Sexy Fish) and served it with Coconut Kakigõri and green papaya – A stunning dish that really brought out the flavour of these beautiful crustaceans.

Christian Riber, CEO of Norcod added: “Through our commitment to people, cod, and nature, we take responsibility for economic, social and environmental sustainability. Norcod is the culmination of a highly ambitious endeavor to raise premium Atlantic Cod sustainably and commercially. Snow Cod is naturally bred in Norwegian fjords, bringing our customers a truly delicious product of consistent first-rate quality, Bjoern and the team at Sexy Fish, really did it justice today and we are delighted with the guests’ feedback.”

The Norweigan Snow Cod was perfectly-caremelised and served with a spicy miso glaze. It was plated in a beautiful white bowl that really gave a beautiful aesthetic to the dish.

Petra Weigl from Regal Springs said ”Sustainability has been at the core of our Tilapia production since the beginning. Moving with the times, we’re dedicated to supporting the growing trend toward the green and blue food movements — accelerating our efforts to build a better planet for all. By responsibly farming Tilapia, we add precious protein to world food supplies without diminishing threatened ocean fish stocks.

We’ve invested in the latest hatchery and genetics technologies to ensure optimal tilapia fish farming conditions, resulting in fresh, flaky, and versatile Tilapia that’s bursting with healthy protein and 100% lake traceable.”

Again, Bjoern and his brigade took to the the robata grill to lightly char the Tilapia and it was finished with brown butter, ponzu and capers; The perfect flavour partners for this delicate, flaky fish. Petra explained that humane UK aquaculture stunning technology is used to minimize suffering and reduce stress before the Tilapia are dispatched, leading to a better eating quality as the meat is far more succulent.

Les Caves de Pyrene kindly sponsored the lunch with three delicious wines to really compliment Bjoern’s excellent menu, showcasing sustainable fish species, a topic that Sexy Fish is extremely passionate about on a global level throughout all of its four sites in Mayfair, Manchester, Miami, with the latest opening imminent in Dubai later this year.

Sustainability has to be a the heart of everything we do in the food industry and events like these bring all of the right people into the room to bring about positive change, through sharing specialist knowledge and best practice.

For more information on Maris Seafoods, sustainability standards or any of the producers featured, please contact oro@marisseafoods.co.uk www.marisseafoods.co.uk

For more information on future sustainability seminars and workshops with The Chefs’ Forum, please contact catherine@redcherry.uk.com. www.thechefsforum.co.uk

For more information on Sexy Fish or The Caprice Group, or holding events in The Coral Room at Sexy Fish, please contact: Fi.brindle@caprice-holdings.co.uk www.caprice-holdings.co.uk

Aussie Beef Shines, Temper Rises

London went doolally for Aussie beef on Monday at a special event at temper City.

Another round of Meat Feast, Meat & Livestock Australia, that has been travelling the country in association with The Chefs’ Forum, pitched up in The City.

Stephen Edwards, Business Manager UK for Meat & Livestock Australia said

“We are delighted to continue our partnership with The Chefs’ Forum at temper in Bishopsgate, these guys really know beef and lamb and their cooking over charcoal really enhances the product. We are showcasing some amazing Aussie grain fed Angus and Wagyu as well as sensational pasture-raised lamb.”

temper Chef Director David Lagonell teamed up with Aussie Beef Mates and Lambassadors Alan Bird, Ioannis Grammenos to put on a showcase of the Best of Australia.

Host David was delighted to host his culinary peers, he said

“temper City is our second London site of the five temper Restaurants and our latest temper burger site that we opened six weeks ago in White City.

This restaurant, temper City is home to our biggest smoker. We dry-age our beef in purpose built dry-aging fridges that line our walls.  Our open kitchen enables guests to see our butchery, smoking, grilling and all other live fire cooking going on, to showcase traditional Latin American cooking techniques. I am really happy to host this prestigious event for Meat & Livestock Australia and have been really impressed  with the quality of the pasture-fed lamb today.”

On the menu were Aussie beef cuts of sirloin, picanha and bavette. Each dish on the special menu picked out a different characteristic that delighted guests that included chefs, suppliers and restaurateurs. Wine was sponsored by Brown Brothers and fresh produce by First Choice Produce.

Ioannis has been appointed as an official Aussie Beef Mate.  This means that he is a brand ambassador for Aussie beef and continuously flies the flag for Australian beef and also part of a wider International network of Aussie beef ambassadors.

He said

“I really like the flavour of Aussie beef.  The consistency of the product gives me the reassurance that I’m getting the right quality and getting exactly what I need to execute my award-winning menu at Heliot Steak House.”

Chef Alan Bird, who cooked a 60-day wet aged Aussie wagyu picanha with chimichurri, said:

“It’s hard to describe how good this beef is. It has an incredible flavour but it’s also beautifully marbled and has a superb texture. With beef this good, all you need is a simple garnish and the chimichurri just helped it along. I couldn’t fault it.”

Catherine Farinha, Director of The Chefs’ Forum, said: “We’ve been all over the country with Aussie Beef and wherever we’ve been the reaction has been the same: everyone says its the best beef they’ve had. We’d agree. A big thanks to the team at temper for a brilliant venue and a warm welcome.”

Abrafrutas Wows the West End!

A Taste of Sustainability at The Embassy of Brazil on June 10th was a hit with guests and organised by The Chefs’ Forum. The special event highlighted the new ways Brazil’s fruit sector, Abrafrutas, is initiating sustainability.

Abrafrutas ESG Director, Priscilla Nasrallah talked about the commercial opportunities and how important it is for growers to promote responsible use of natural resources, in line with The Guidelines on the management of Environmental, Social and Governance risks (ESG).

Priscilla said

“I am extremely passionate about promoting best practice in helping fruit producers adopt best practice in line with global standards.  As a grower myself, I recognise the importance of conserving our land for the future generations who will benefit from increased market share as a result of fantastic international trade events like this one here today.”

Commercial Director, Jorge de Souza discussed marketing insights, he added

“Brazil is the third largest producer of fruit in the world, we say that Brazil is like a big tasty fruit salad, because of all of the varieties of fruit that grow in the natural environment.  We aim to climb up the ladder to improve our place of being the 24^th largest exporter of fruit in the world and with the support of UK buyers, we can absolutely do this.”

Top Chef Brasil Winner and event curator, Luciana Berry showcased mango, table grapes, papaya and limes in beautiful caipirinhas and fruit canapés, she said

“We have all the right people in the room today, to really galvanise and support our growers, producers and exporters.  I have been working with Abrafrutas for many years and I think that this event is the best yet in helping to promote the sustainability and welfare practices that have been put in place to enable UK chefs and wholesalers to source top quality exotics  from Brazil, safe in the knowledge that carbon footprints are being heavily monitored and farming practice is sustainable.”

Guest Alan Tang, Restaurant Director of upmarket Gouqi restaurant (next door to the Embassy) summed-up the afternoon on Instagram:

“What an incredible evening we had at The Brazilian Fruit Industry: A Taste of Sustainability! It was such a pleasure to be part of this exclusive event, organised by @catherine.farinha of @the_chefs_forum and hosted at the el @brazilembassyuk, in collaboration with @abrafrutas.

“In addition to the informative sessions, the event provided a wonderful networking opportunity, allowing us to connect with fellow fruit enthusiasts, industry professionals, and like-minded individuals who share our passion for sustainability and delicious fruits.

“We left the event inspired and motivated to explore new horizons within the Brazilian fruit industry. A special thank you to Catherine Farinha, @franciane.tartari and @lucianaberry for the incredible canapés, @abrafrutas , the event staff, all the sponsors, and the @brazilembassyuk for making the event possible!”

Jorge informed the audience of 70 importers, wholesalers, fresh produce media and top chefs, that there are big plans to introduce new, never-seen-before fruit varieties to the UK and the chefs got very excited.

Brazilian Chef Marcillio Da Silva said

“This event has made me very proud indeed.  To see so many food industry professionals come out to show their support of the rich tapestry of the Brazilian fruit production sector is so wonderful to see and I am delighted to be here today.”

Catherine Farinha, Director of the Chefs’ Forum played MC for the day and introduced all of the speakers, she said: “Brazil is one of the leading fruit producers in the world and we can expect to see more of it on menus in the future. The spread of different fruits was something to behold and everyone loved the canapes. A great success.”

Abrafrutas: A Taste of Sustainability Menu by Luciana Berry

Caipirinhas:

• Red grape
• Classic lime
• Passion fruit and mint

Fruit canapés:

• Brazilian grape, Roquefort and walnut
• King Prawn and mango salad
• “Pão de queijo” cassava and cheese dough with truffle
• Glazed pork belly with fresh pineapple
• Brazilian melon with Parma ham
• “Carne Seca” Brazilian cured beef with guava jam
• Halibut Moqueca with lime
• “Creme de papaya” papaya cream
• Lemon drizzle with mango tartare
• Fruit skewers
• Avocado cheesecake

For more information on Abrafrutas, how to source Brazilian exotic produce in the UK or to find out more about producers and exporters, contact Telma.martes@abrafrutas.org

WIFI Enabled

In association with Aussie Beef Mates The Chefs’ Forum put on a special Women in the Food Industry (WIFI) lunch at City Restaurant in Bristol at City of Bristol College on Monday 10th June.

The aim of the event was simple: showcase the finest Aussie beef as cooked and served by Bristol’s top female chefs. Kasae Fraser from Masterchef: The Professionals 2023 led the team with Charlotte Vincent (Great British Menu), Brinda Bungaroo (Brinda’s Mauritius Delights), Lucy Bowden (The Cross Keys in Cornwall) freelance chef Caley Briddick.

Director of The Chefs’ Forum Catherine Farinha explained: “We’ve teamed up with WIFI because equality for women in the Food Industry is seriously important. We felt that Aussie Beef Mates was an excellent opportunity to let our great women showcase their talents and takes on Aussie Beef as its easy to see that as a boys club. Not only are female chefs keen on steak – they know how to cook it, too!

“We want to see more women coming into the food industry and being able to work and thrive on their own merit and not feel threatened or any less than their male colleagues. The WIFI movement has some great ambassadors in the UK and we have been working closely with Mecca Ibrahim.

“The lunch was a great showcase of women and steak!”

Kasae Fraser, MasterChef: The Professionals finalist 2023 said: “This was a brilliant event and I was thrilled to be asked to take part. I want to see more women in the business and this was a great way to showcase what we’re doing in our own kitchens. Being from Australia, it’s great to see that Aussie beef is readily available in the UK and we can showcase the quality and flavour of this world-class meat.”

Here’s what the all-girl brigade of brilliant Southwest chefs cooked:

Kasae Fraser, MasterChef: The Professionals Finalist 2023
Kasae’s homeland Aussie picanha tartare
60-day aged Jack’s Creek grain fed picanha Angus

Lucy Bowden, The Cross Keys Inn, Cornwall
Roasted Aussie sirloin with Parmenter potatoes, Tenderstem broccoli and red wine jus
60-day aged Jack’s Creek grain fed sirloin Angus

Brinda Bungaroo, Brinda’s Mauritius Delights
Aussie bavette kalia
60-day aged Jack’s Creek grain fed bavette Angus

Caley Briddick, Freelance Chef
Sous-vide Aussie feather blade, garlic mustard almond pesto, tempura garlic mustard leaves, bone marrow brown butter hollandaise, orange peel powder and garlic mustard flowers
60-day aged Jack’s Creek grain fed feather blade Angus

Charlotte Vincent, Great British Menu
Char sui marinated Aussie bavette, maple and beef dripping butter, creamed potato, beef fat onion compote and beef crackling
60-day aged Jack’s Creek grain fed bavette Angus

Wine sponsored by Brown Brothers
Fresh produce sponsored by Dole Foodservice

Photography and film by Carlos Farinha

S.Pellegrino Announces the Five Prestigious Chef Judges for this Year’s UK Stage of the Competition

The S.Pellegrino Young Chef Academy, a global initiative searching for the most talented young chefs aged under 30 as part of its Young Chef Competition, has announced its stellar jury line up for its 2024 UK regional final, due to take place this September.

Alex Dilling, Adam Smith, Santiago Lastra, Lorna McNee, and Nokx Majozi have all come on board to judge finalists and support the UK’s future talent as they undertake the task of identifying the UK’s next star chef to compete in the global finale in Milan next year.

During the competition, the five jurors will mentor participants to help them bring their vision for the future of gastronomy to the table, as well as equip them to take their culinary skills to the next level and bring their best to the table.

Selected participants for the UK competition will join the Regional Finals event that will take place on 25^th and 26^th September in London where they will showcase their talent and compete in front of the prestigious jury.

S.Pellegrino is passionate about inspiring new generations of young chefs with the knowledge and expertise of experienced professionals. This is why, through its academy, the business is campaigning to improve perceptions of the sector and nurture the talent of tomorrow through a global network where some of the world’s leading chefs can share ideas, best practice, and inspiration with upcoming talent.

The S.Pellegrino Young Chef competition is open for entrants, with chefs under 30 years of age encouraged to register for the competition before it closes on 19^th June 2024. Applicants must submit a Signature Dish that expresses their unique creativity and vision, which will then be assessed by ALMA, the International School of Italian Culinary Arts, before a shortlist of competitors is drawn up ahead of the Regional Finals.

Commenting on being part of the UK jury, Alex Dilling said: “To be able to support the next generation of culinary talent in the UK as part of the S.Pellegrino Young Chef Academy competition is an incredible honour for me. The competition provides a special opportunity for myself and the wider jury to share our knowledge and skills with young chefs and give them a platform to be creative.”

Adam Smith added: “The S.Pellegrino Young Chef Academy competition is an amazing opportunity for young chefs to showcase their skills, creativity and talent alongside others from around the world. The competition can open the door to fantastic career boosting opportunities, and it’s a real privilege to be part of the judging process for 2024. I’m extremely passionate about encouraging the next generation of our amazing industry, and I think this is a perfect way to help do so!”

Santiago Lasta commented: “I am very excited to be part of the S.Pellegrino Young Chef judging panel. Now more than ever we need to inspire and nurture the next generation of culinary talent, and I’m proud to be part of a competition that does just that. I look forward to meeting the finalists and tasting their dishes in September.”

Lorna McNee said: “I am where I am in my career to date because I was nurtured by my mentor Andrew Fairlie. He was a firm believer in nurturing and developing young chefs, whilst installing a core set of skills and values that gives the next generation a solid foundation to build upon. For me, it is vital that this knowledge is passed down through generations.”

The Signature Dishes will be evaluated on the basis of three Golden Rules; for each of them the jury members shall assign a score between 1 and 10:

1. Technical skills: ability to select the finest ingredients in terms of quality, freshness, and uniqueness, to obtain an excellent taste, combined with technical skills that bring out the flavours of the ingredients, whilst maintaining their original essence.
2. Creativity: ability to explore original, stimulating, and innovative perspectives with a personal and contemporary style, whilst maintaining a perfect balance between flavour and aesthetic appearance.
3. Personal belief: ability to communicate a clear message that summarises the “vision” of their work, their vision of the world of food and their contribution to today’s society in general through food.

The competition will offer even more opportunities for young talent to embark on a culinary journey that will bring visibility, prestige and the chance to compete for the global S. Pellegrino Young Chef Award at a Grand Finale in Milan in 2025.

Encouraging young UK chefs to apply to the competition is the winner of last year’s UK regional final, Marcus Clayton: “Winning the last edition of the S.Pellegrino Young Chef Competition is a real highlight in my career. The competition process from the regional final in London to competing with chefs from across the world in the global finale in Milan was an incredible experience. I’d encourage any aspiring young chef to enter the process – you won’t regret it.”

The winners of the Regional Finals will not only gain visibility and prestige in the culinary world but will also have the chance to compete for the global S.Pellegrino Young Chef Academy Award at the Grand Finale in Milan in 2025.

As with the 2019/21 and 2022/23 editions, the 2024/25 competition, will also feature three additional awards alongside the main prize:

• The S.Pellegrino Social Responsibility Award – voted for by the Sustainable Restaurant Association which runs the Food Made Good program
• The Acqua Panna Connection in Gastronomy Award – voted for by the competition mentors
• The Fine Dining Lovers Food for Thought Award – voted for by Fine Dining Lovers readers

To start the application and discover more about the initiative please visit: https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form

Prestigious Regional Chef Contest Launches with 20th Anniversary Celebration

The South West Chef of the Year competition has launched its 20th-anniversary edition, marking two decades of culinary excellence and innovation in the region.

Founded in partnership with acclaimed chef Michael Caines in 2004, the event has grown to become one of the most respected culinary competitions in the UK, attracting top chefs, aspiring cooks, and food enthusiasts from across the region.

As it celebrates its milestone 20th anniversary, the competition remains committed to promoting culinary excellence, nurturing talent, and championing the vibrant food culture of the south west.

It has seen many previous winners, including Elly Wentworth, Simon Hulstone, Scott Paton and Matt Mason, go on to have amazing careers, winning many more accolades, including coveted Michelin stars.

Michael Caines MBE DL, who is chef/patron at Lympstone Manor, said: “The 20th anniversary of the South West Chef of the Year competition is a testament to the incredible talent and passion for food that exists in our region.

“Over the past two decades, we have witnessed remarkable growth and innovation in the culinary landscape of the south west, and the competition has played a pivotal role in recognising and celebrating the achievements of our talented chefs and cooks. It is also an amazing opportunity to showcase the incredible food larder here in the westcountry.”

The 20th edition of the South West Chef of the Year competition promises to be an exciting event, featuring a diverse range of categories and challenges designed to showcase the creativity, skill, and flair of participants. From professional chefs to home cooks and junior chefs, the competition offers opportunities for individuals of all ages and backgrounds to showcase their culinary talents and compete for prestigious titles and prizes.

In addition, the competition boasts an impressive panel of judges, comprising a roll call of the region’s leading chefs, including head judge and co-founder Michael Caines MBE DL, Nathan Outlaw, Hywel Jones, Scott Paton and Peter Gorton.

Entries are invited in five categories:

• Professional Chef (for those of any age working as sous chef or above)
• Young Professional Chef(for those aged 19-24 and working in any position up to junior sous chef)
• Student/Apprentice Chef (aged 19-24)
• Home Cook (aged 16+)
• Junior Chef (aged 11-16)

Last year’s South West Chef of the year overall winner was Andrew Jenkinson, now at The Olive Tree in Bath.

This year’s event culminates with the finals of the Professional and Student/Apprentice Chef categories on Tuesday October 29 at Exeter College, which is followed that evening by the Awards Presentation Dinner at Exeter Golf and Country Club.

Tickets for the Awards Evening, which features a four-course meal cooked by judges and previous competition winners, offers a unique opportunity to sample high quality food cooked by the region’s best chefs, are available to purchase. Visit the website, or email info@southwestchef.co.uk for information.

Photo credit Steven Haywood Photography.

New Sushi & Washoku College Coming to London

The Tokyo College of Sushi & Washoku is opening a London branch in September where chefs can go to learn the specifics of Japanese food. Washoku is Japanese word for cuisine. The new college will teach authentic Japanese cooking and cultural practices with sushi playing a leading part in the full and part-time programme.

To launch the college a free demo and tasting session is being held at So Japanese Restaurant on Monday 24th June from 2:00pm-4:00pm where chefs will demonstrate what they will be teaching. So Japanese is located on Middlesex Street, London E1.

This exclusive event will offer a glimpse into the world of Japanese culinary excellence and allow participants to observe professionals at work and sample authentic Japanese cuisine.

Places are limited and are available by appointment only. OPEN TO ALL HOSPITATLITY PROFESSIONALS AND CATERING STUDENTS. To reserve a spot, please contact brogen@redcherry.uk.com

A spokesperson for the new college said:

“We believe that the journey of mastering Washoku & Sushi begins with a deep understanding of ingredients and techniques, adapted to local cultures and environments. 

“At the Tokyo College of Sushi & Washoku, London, we offer a unique opportunity to learn and master the art of Japanese cuisine directly from Japanese instructors, in English. Our curriculum starts with the basics, requiring only a passion for Japanese food and a desire to learn the traditional crafts associated with it.”

Furthermore, they offer a variety of culinary programmes including:

Full-time Professional Diploma Course

This transformative 6-month daytime programme is designed to mould participants into proficient Sushi and Washoku chefs. Delving into the intricacies of Japanese cuisine, the course equips students with essential skills in Japanese knife techniques and fundamental cooking knowledge, laying the foundation for a successful culinary career.

Part-time Intensive Short Course

Tailored for graduates of the Professional Diploma Course or chefs currently working in the restaurant and foodservice industry, focusing on various subjects such as charcoal grill skills, Soba and Udon noodles, Matcha and Japanese sweets, Sake and food pairing, and more.

For more information please visit the Tokyo College of Sushi & Washoku London here: www.sushicollege.uk

Indidog Wows the Cornish Food Scene

Falmouth eatery Indidog threw open its doors on the 24th May to the cream of the Cornish food media.

Owners, Vanessa and Simon Clark teamed-up with the Chefs’ Forum, to invite the local food media to highlight the menu and create a unique opportunity to meet the chefs.

The idea was to bring together Indidog’s great new ‘Seaside Tapas’ menu and The Chefs’ Forum media contacts and friends to highlight one of Falmouth’s best waterside restaurants.

The special event was also an opportunity for Indidog chefs Alfie Hazlitt and Ryan Holder to show-off their skills. They put on appetisers and small plates such as asparagus and brown butter Hollandaise, smoked cod’s roe and dill, Cornish langoustines and local Mylor Fish shop scallops among many others.

Desserts included white chocolate cheesecake and affogato – A delicious ball of Cornish ice cream, drowned in a shot of espresso.

Vanessa Clark said: “We really enjoyed working with The Chefs’ Forum on this special event. We were able to highlight our new menu and meet many new friends and customers.”

Chefs’ Forum Director, Catherine Farinha, said: “We were really excited to help Indidog reach a new audience. Rather than just send out a standard press release announcing the new menu, we decided to create a whole event so that local media and influencers could experience the new menu and meet the wonderful people involved. It was a great success. Indidog is a real front-runner in the Falmouth Food Scene.”

Indidog is a must-visit destination on Falmouth Harbour, with beautiful views of fishing boats moored along the estuary.  Falmouth is the first and last port in the UK and boasts the deepest natural harbour in Europe.

Indidog is proud to source the freshest ingredients from across the county and makes everything fresh in their vibrant open kitchen full of happy chefs in a beautifully designed bistro setting.

For more information on Indidog, visit www.indidogeatery.com

Photography by Carlos Farinha.