Young Chef Young Waiter and Young Mixologist England 2024
London April 2024: Young Chef Young Waiter and Young Mixologist England took place at the iconic Ascot Racecourse, on none other than St. George’s Day, April 23rd, 2024, celebrating the rich heritage and culture of Britain. Four Chefs, four Waiters, and four Mixologists from across England all came together to compete for the 2024 YYY England champion title.
This year, judges and finalists met on 22nd April for a “Educational Day” at the Ascot Racecourse, aligning with YYY’s core values. Rooted in inspiring and retaining talent in the hospitality industry, the day’s agenda was imbued with a commitment to sustainability and the promotion of local English produce. Here, the finalists were grouped into their trios for the competition day, briefed on their tasks, and treated to a masterclass from Adam Handling MBE, Laura and Ryon Head from Champagne PIAFF, and Paul Robinson CCO of NEFT Vodka along with William Campbell-Rowntree, Head Bartender for Raffles Hotel, in the Parade Ring Restaurant at Ascot Racecourse. Later in the evening, everyone gathered at the elegant Coworth Park’s Oval Room Restaurant for a delightful welcome dinner.
The main event took place on April 23rd at the Ascot Racecourse’s On 5 restaurant, where finalists showcased their skills and talents. During the England finals, a panel of esteemed Judges selected one chef, one waiter, and one mixologist, crowning them as the YYY England Champions 2024 during the Awards Ceremony. The ceremony, was graced by the presence of Louise O’Flynn and Kate Taylor Tett from the GREAT Campaign, as well as Jackie Marlow from UKHospitality. We also express our deepest appreciation to Ascot, NEFT, and Sodexo Live! for their invaluable support, which has added a touch of glamour and sophistication to the YYY England Finals.
The winners from YYY England will head to Singapore from November 15th to 17th for the World Young Chef Young Waiter and Young Mixologist World Finals, where they will proudly represent England. They will compete against regional winners from 11 other countries. World Young Chef Young Waiter and Young Mixologist will be announcing exciting news at the end of the year. We have witnessed numerous milestones, and by the year’s end, we will unveil thrilling new prospects.
The Chef Judges are:
- Head Chef Judge, Adam Handling MBE, Chef Owner of Adam Handling Restaurant Group
- Mario Perera, Executive Chef at The Dorchester
- Michael Kwan, Executive Pastry Chef at The Dorchester
- Roy Ner, Executive Chef at Jeru
- Ben Duston, Food Innovation Director for Sodexo Live!
The Waiter Judges are:
- Head Waiter Judge – Simon King, Operations Director of The Wolseley Hospitality Group
- Johanna Wimmer, L&D Consultant
- George Hersey, Restaurant Director at Adam Handling Restaurant Group
- Jonathan Parker, Managing Director of 1711 by Ascot.
- Rob Edwards, YYY CFO and Co-founder of wine&earth
The Mixologist Judges are:
- Eleonora Biason, Deputy Restaurant Manager at AVC Kitchens at The Emory
- William Campbell-Rowntree, Head Bartender for Raffles Hotel
- Paul Robinson, CCO NEFT Vodka
- Laura Head, Business Development Director at Champagne PIAFF
The Young Chef finalists are:
- Sebastian Brooks, The Dorchester
- Megan Drayson, Bowley’s at the plough
- Joel Light, Frog by Adam Handling
- Rojay Sargeant, The Cove Club
The Young Waiter Finalists are:
- Joel Knotman, Woven by Adam Smith
- James Bott, Ugly Butterfly by Adam Handling
- Lisa Dransfield – The Samling Hotel
- Nicoleta Munteanu, Frog by Adam Handling
The Young Mixologist Finalists are:
- Alicia Burd, Soho Farmhouse
- Jonathan Steers, Beaufort Bar at The Savoy
- Drew Fleming, Kiki Lounge
- Khris McLaren, Ugly Butterfly by Adam Handling
Young Chef Young Waiter was established in 1979 and historically operated in England for 42 years. Over the past years, the competition has expanded around the world and is now in its 45th year. Young Mixologist England, organised by YYY and elevated by NEFT Vodka, returns for its second year, further enriching the competition landscape and providing young mixologists with a platform to showcase their craft alongside chefs and waiters. WorldYYY proudly supports the three aspects of the restaurant industry. This aims to acknowledge outstanding talent and excellence, not only in the kitchen and front-of-house service but also behind the bar.
Young Chef Young Waiter and Young Mixologist England was proudly supported by NEFT Vodka, Great Campaign, Champagne PIAFF, Culinary Institute of America, Ascot, The Caterer, Wine&Earth, Really Social, Coworth park, Sodexo Live!, Thermomix and Travis Mathew.
Quotations:
Robert Walton MBE, YYY Chairman said: “Many thanks to Ascot Racecourse for hosting the 2024 YYY England Competition. It was great to see all the finalists come together this year and compete for the championship title. I would also like to express my gratitude for all our judges and sponsors, who have been committed to supporting this competition. I am extremely grateful to witness the development of our competition, nurturing, and showcasing the passion, skills, and dedication of the next generation of hospitality professionals.”
Paul Robinson, Chief Creative Officer NEFT Vodka: “I’m constantly inspired by the dedication and creativity that the Young Mixologists are bringing to the table in this competition. If the 2024 kick off, YYY England, is any indication of the way the year will go, then we are in for some spectacular events.
YYY England was such an impressive display of teamwork and talent. Watching this competition grow and progress at the speed in which it is, makes me very proud to be a part of it.”
Adam Handling MBE of Adam Handling Restaurant Group said: “YYY is such an important competition. This competition encourages the next generation of enthusiastic young talent in hospitality roles and pushes them to be the best that they can be. The restaurant world is changing and YYY is here to help them evolve and adapt, nurturing the exciting and fresh talent they already bring.”
Roy Ner, Executive Chef at Jeru said: “The Young Chef Young Waiter competition is incredibly important to me, as I spent most of my life growing up and being immersed in the hospitality industry and our global family. It’s an honour to serve as a judge for this world-class competition and watch the new generation of talent really push the boundaries and showcase their skills. It makes me very proud to be a part of it and I wish each and every contestant the best of luck.
Ben Dutson, Food Innovation Director at Sodexo Live! UK and Ireland said: “I was delighted to join the chef judging panel and it was great to see the talent that came through the competition this year.
Innovation is at our core at Sodexo Live! so it was incredible to see the ideas and creations that came out of the competition.
All the competitors had an action-packed few day, and to be in the world-famous setting of Ascot Racecourse will be a real highlight for them all at such an early stage of their careers.”
Simon King, Operations director The Wolseley Group said: ‘The 2024 YYY England final was another great competition where the standards across the board were very high, we definitely felt the presence of the television camera added a little more pressure on the competitors. It was great to see them rise to the challenge and work as a team to overcome any speedbumps just as they would in their workplace. This competition is so important to the hospitality industry, it’s essential to educate, motivate, mentor and showcase the next generation of talent. I know as a previous winner of this competition how much of a positive impact he had on my career and now to be able to give back means a great deal to me.’
William Campbell-Rowntree, Head Bartender for Raffles Hotel said: “Overall, the completion and experience was incredible. The competition recreated the tough reality and conditions of working in restaurant, bar or even event. I think the standard was very good and all the competitors did fantastic and was great to see such young talent coming through.”
Johanna Wimmer, L&D Consultant said: “This competition is close to my heart as it helps to nurture and develop future generations of our amazing industry and from a personal note having won it a few (quite a few) years ago, I know how it can inspire a career.
It gives the candidates the opportunity to showcase their passion, skills and knowledge; it also creates an environment to learn and network with their peers.
This year, the competitors demonstrated an exceptionally high standard, providing inspiration as they competed and supported each other. Beyond their individual categories, waiters, chefs, and mixologists worked closely as a cohesive team to create flawless dining experiences. Effective communication and teamwork emerged as a key component of this year’s competition. I can’t wait to see how the champions, representing England, will do in the World finals.”
About YYY
Since its establishment in 1979, the Young Chef Young Waiter competition has continued to promote hospitality as a career of choice, a profession, and a vocation. Today, with its new revitalised format Young Chef Young Waiter continues to honour the next culinary and service stars globally. World Young Chef Young Waiter, in partnership with Great Campaign UK and Northern Ireland and the Culinary Institute of America, mission to discover the best young talents in the industry. The competition is open to Young Chefs and waiters under the age of 28 from diverse backgrounds and YYY ensures these young talents are equipped with relevant skills, current knowledge, and a network to help them succeed in the world of hospitality.
In 2022, the competition marked a significant milestone by expanding its reach to a global audience, with participants from seven countries striving for the title of World Young Chef Young Waiter Champion. Building on this success, the competition returned in 2023, reaffirming its commitment to supporting the global hospitality industry and providing an expansive stage for the cultivation of creativity, education, and innovation that knows no geographical bounds, the event promises to surpass all previous iterations in size, quality, and sustainability.
MCS Technical Products Development Chef David Jenkins Loses Cancer Battle
The Chefs’ Forum are incredibly sad to inform you of the passing of David (Dave) Jenkins the much-loved development chef of MCS Technical Products. He will be greatly missed by all his colleagues at MCS and friends in the industry. David suffered from an aggressive form of lung cancer and after a short illness he passed away on the 7th May aged 62.
Steve Snow, Managing Director of MCS Technical Products said:
“David followed his father (a renowned Welsh Chef), into the hospitality industry in his teens qualifying as a chef and so working all his adult life in various cheffing roles before becoming a demonstration chef for manufacturers brands. He worked for leading manufacturers within the hospitality sector, including working as a demonstration chef for the Blodgett Oven Group in America.
“David joined MCS on the 2nd January 2014 and quickly earned the respect of colleagues and customers with his talents and expertise. We will miss him and his knowledge.”
Catherine Farinha, Director of The Chefs’ Forum said: “Dave Jenkins worked with us from the early days showcasing CookTek induction technology to chefs across the country. We have always loved working with him and he will be sorely missed at Chefs’ Forum events.”
Chefs’ Forum Favourite Daren Liew Opens Nanyang Blossom in Trendy Knightsbridge
The Chefs’ Forum were treated to a pre-opening taste of new restaurant Nanyang Blossom recently.
Opened by Daren Liew, one of the chefs highlighted in The Chefs’ Knowledge, the new kid on the block is a marriage of Singapore and Malaysia and the menu is inspired by Peranakan Chinese cuisine.
Daren said: “We chose Knightsbridge because of its tourist appeal. It’s right by Harrods and close to the Mandarin Oriental who I worked for in both Singapore and Malaysia so this project is close to my heart as I come from Penang.”
Also having a sneak preview of Daren’s menu was Executive Chef Tong Chee Hwee and Restaurant Director Alan Tang of Gouqi, which is gaining plaudits as one of the hot new openings of the summer.
Chef Tong Chee Hwee was formerly the Group Executive Chef at Hakkasan.
Nanyang Blossom cocktails are amazing, we sampled two of the signature pours:
Nyonya £15
Equiano rum, tequila, cucumber, chilli
Nanyang Blossom £18
Tito’s vodka, lychee juice, Champagne
Business Lunch Menu – £38 per person
To Begin
Soft-shell crab, grilled chicken sate “Melaka” and green basil cup
To Follow
Hainanese prawn and Josper grilled Baba chicken
Served with egg fried Jasmine rice with spring onions – We relished the opportunity to get some inside information from Chef Liew about soy sauce going around the edge of the wok, as opposed to in the centre – A great tip!
To finish
Nanyang Kopi crème brulee made with Nanyang coffee – A unique coffee for the Kopi highlands
Crispy banana Valrhona chocolate lava – Frozen custard with a lava texture
We will return very soon to try Daren’s Knightsbridge crispy beef ribs – A signature dish designed just for Nanyang Blossom!
Congratulations to Daren and team on a wonderful new restaurant and we can’t wait to hold an event there soon.
Photography by Carlos Farinha.
International Restaurateurs Dinner Raises £22,000 for Hospitality Industry Charities
The Royal Academy of Culinary Arts, World Young Chef Young Waiter and The Wine Guild UK put on a standout dinner to raise valuable funds for hospitality training on the 29th April at The Rosewood Hotel in London.
The evening was a showcase of chef and front of house talent with chefs Jose Pizarro, Ian Musgrave, Hrishikesh Desai and Cherish Finden putting on the four course dinner.
The evening raised £22,000 for charity and was an industry showcase of talent in the kitchen and front of house. The guests were treated to an update on World Young Chef Young Waiter by head judge Adam Handling who explained the competition is going from strength to strength with the addition of young mixologist being added.
Young Chef Young Waiter commented on the evening: “With the wonderful generosity and support from all our friends in the industry, we have raised well in excess of £1.5million over the years.
“These vital funds have been invested in education and training initiatives developed by the partner organisations. The dinner, however, is not just a fundraising event, it is also an opportunity for people with common interests to meet and enjoy a wonderful evening of fun and entertainment.”
Exose Grant Cooks up a Storm to Celebrate Bradford College’s £32m Redevelopment
The Grove Restaurant at Bradford College hosted a special dinner with over 40 invited VIP’s to celebrate Bradford College’s Garden Mills refurbishment project. The evening was a feather in the cap for the college restaurant and our own Exose Grant was on hand to supply the menu.
The event showed guests the exciting plans in place set to transform Bradford College.
In attendance was Lorraine O’Donnell (CEO of Bradford Council) and Naz Shah (Bradford West MP) as well as representatives from Couch Perry Wilkes, Bond Bryan Architects and JCT600 among others.
College students were able to get vital experience on the night and work on a big event that would normally go to a hotel or large restaurant facility.
Exose, a former MasterChef: The Professionals finalist, explained: “The Grove Restaurant was the perfect venue to celebrate the special evening and the students really upped their game. Together we produced an outstanding evening of food to really put Bradford College on the map. It was great to have such important local dignitaries in the restaurant and the students got vital experience.”
Here’s what they made on the night:
Wye Valley Asparagus, Slow Cooked Egg, Toasted Sourdough, Crispy Parma Ham, Onion & Thyme Puree, Beer Pickled Onions and Beer Pickle Gel
Chive and Tandoori Spiced Lamb Rump, Sweet Potato Fondant, Sweet Potato Puree, Spinach Yoghurt, Sauteed Spinach, Lamb Sauce, Garlic & Coriander Flatbread and Mint Yoghurt
Vanilla Cheesecake, Strawberry Compote, Basil Syrup and Crumble
The dinner was followed by a question-and-answer session with Exose and service throughout the evening was provided by Level 2 Catering and Hospitality students.
Cheshire Goes Full Aussie
Students at Cheshire College South & West (CCSW) enjoyed an Aussie Beef menu development day this week with top local chefs.
The special event, part of a national campaign to demonstrate the high quality of Aussie Beef, was arranged by The Chefs’ Forum.
Seven chefs worked with level 2 and 3 students to create dishes from specific cuts of beef including featherblade, ribeye, sirloin and picanha.
The chefs were given free rein to bring out the best of the beef and the students got to work with professional chefs on dishes that are not part of the curriculum.
Here’s what they developed:
Darren Cooper, Consultant Chef: Braised featherblade with green vegetables and mashed potatoes
Gary Weir, Head Chef and Hot Buttered & Co: Ribeye steak, smoked beef fat potato, tempura garlic flower, pickled garlic buds, wild garlic emulsion and garlic jus gras
Jason Palin, Chef Patron of Gourmet Gusto: Sirloin served with Portuguese Migas
Kevin Kindland, Freelance Chef: Sirloin steak, caramelised onion puree with spring vegetables and marrow bone sauce
Mattie Gajos, Head Chef at The Delph: Ribeye with mustard mash and stuffed onion crust
Matthew Li, Sous Chef at Mottram Hall: Picanha with wild garlic, Lyonnaise potatoes, spring asparagus and wild garlic cream
Nathan Bate, Head Chef at Sixty Kitchen: Caramelised soy beef sirloin with shiitake mushrooms and asparagus
Level 3 student Nathan Price created a dish of seared featherblade, noodle salad with ginger and soy dressing
What the students had to say:
“Working with Aussie Beef was a great experience. It allowed us to work with high quality chefs and their high-quality ideas. Working with chef Jason Palin was much fun. Being able to use the ingredients provided by Aussie beef allowed us to enhance our dishes. Overall, it was a great day.”
Lewis Gilmartin, Level 2 learner
“My experience with chef Jason Palin was really good, I enjoyed learning a different way of cooking and it was cultured to a Portuguese dish.”
Amanda Salters, Level 3 learner
“Working with Aussie Beef was really enjoyable . I was able to learn about the different cuts of meat as well as how to prepare and serve them. Working with Chef Matthew Li from Mottram Hall , he showed me how to make a wild garlic velouté as well as how to correct the consistency using potatoes etc.”
Lucy Humphreys – Level 2 learner
MasterChef: The Professionals Finalist Takes on his First Restaurant
Tommy Thorn, who came runner up in the latest BBC series of MasterChef: The Professionals, is set to head up the kitchen in his first restaurant this May. Tommy will be putting down his culinary roots at Puro in Clevedon, North Somerset.
Tommy is classically trained and has spent the last ten years working in award-winning restaurants across the UK. He started his culinary journey at Thornbury castle in 2013 and went on to spend time in Michelin kitchens including Five Fields and The Frog by Adam Handling. He most recently worked as Head Chef at Michelin Green Star holder The Ethecurian in Bristol, before it sadly closed its doors in September last year.
Tommy applied for MasterChef having been a big fan of the show from early in his career and was given the push by his girlfriend, Courtney, to go for it. Over the weeks Tommy took on all the challenges thrown at him and wowed the judges with some exceptional dishes.
Puro, which is owned by Dom & Alex Lamy, opened in 2017 and has gained an excellent reputation as an independent neighbourhood restaurant, despite facing the challenges of Covid, Brexit and the cost of living crisis.
Dom Lamy, says “We are absolutely over the moon to have Tommy joining us at Puro. He is an excellent chef with a good business mind and we cannot wait for him to get into the kitchen and start cooking. We have no doubt that Tommy will elevate the food at Puro to the best it’s ever been, and how lucky for the people of Clevedon to have this right on their doorstep!”
Tommy Thorn says “I’m delighted to be taking on a new concept with Puro. I’ve been talking with Dom for a long time now and we both have the same vision and goals when it comes to providing great food and service, we’ve got some really exciting ideas and can’t wait to get stuck in and push to provide the best hospitality to the local area as well as keen diners.
I feel like it’s time that I take something hands on as my own and I love the opportunities that Puro has as an established restaurant. I’m keen to serve my food based on local and seasonal produce as well as influences from around the world which I find exciting when it comes to cooking.”
CALLING ALL CULINARY STARS: S.PELLEGRINO YOUNG CHEF ACADEMY COMPETITION OPENS
The S.Pellegrino Young Chef Academy Competition is much more than a culinary contest. It will provide successful applications from the UK – and all over the globe – with the opportunity to join the longstanding, ambitious S.Pellegrino Young Chef Academy project, which aims to make the world a better place through food; giving young culinary talent a unique opportunity to join an international community that empowers through education, mentoring, networking and career development opportunities.
During the competition, participants will be mentored closely by renowned chefs who will 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.
Last year’s UK finalist, Marcus Clayton, went on to be mentored by Michelin-star Chef, Lisa Goodwin-Allen, Executive Chef at Northcote during last year’s Grand Finale in Milan. Commenting on her experience, Goodwin-Allen says: “Mentoring Marcus Clayton at last year’s S.Pellegrino Young Chef Academy Grand Finale was an unforgettable experience. I’ve been fortunate to see first-hand how the competition benefits culinary talent of the future and would recommend the process to any inspiring young chef looking to develop their skillset. S.Pellegrino Young Chef Academy is a unique opportunity for upcoming culinary talent to learn from leading names in the industry, helping nurture their career and inspire them to bring their best to the table.”
The S.Pellegrino Young Chef Academy Competition 2024-25 will welcome young chefs who wish to challenge themselves and their abilities while gaining global recognition. Young chefs across the UK under 30 years of age will have the chance to register on https://www.sanpellegrinoyoungchefacademy.com/the-competition/application-form until 21st June 2024 by submitting the recipe of a signature dish that communicates their vision, unique skills and creativity. As with previous editions, the first selection phase will be evaluated by ALMA, the International School of Italian Culinary Arts. ALMA will define a shortlist of young chefs who will participate in the Regional Finals that will take place across the world through the second half of 2024.
The winner of the UK Regional Finale will go on to compete at the Grand Finale event to win the S.Pellegrino Young Chef Academy Award 2024-25. To win the title, the chefs must impress the global Grand Jury – an esteemed panel of internationally renowned chefs – by demonstrating unrivalled technical abilities as well as true creativity. The winner will also display a strong personal belief regarding gastronomy, to convince the Jury of their ability to become a catalyst for positive change. The last edition saw chef Nelson Freitas from Fifty Seconds restaurant in Lisbon triumph, emerging as the best chef in the world under 30 years of age.
Stefano Bolognese, Sanpellegrino’s International Business Unit Director comments: “The S.Pellegrino Young Chef Academy is a global community that was born to convey S.Pellegrino’s commitment to shape the future of gastronomy by investing in values such as sustainability, responsibility, inclusivity, resilience and beauty, and the Competition is the main access to it. The last edition marked a record in participation with over 166 chefs passing the preliminary selections amongst the 15 regions involved. Seeing so many young talents willing to bring their best through hard work and passion, and to see them join our mission makes us proud. This makes us believe even more in this project and we can’t wait for the new edition to start.”
APPLICATIONS TO THE SIXTH EDITION INVITING THE UK’S MOST TALENTED YOUNG CHEFS TO ENTER
- Applications for the S.Pellegrino Young Chef Academy 2024-25 are now open
- UK chefs aged under 30 have until 21st June to apply
- Prestigious culinary competition encourages young talent to ‘bring their best to the table’ and will shine a spotlight on the best global culinary talents of the future
- Winner of the UK Regional Final will go on to compete in the Global Finale, with the overall winner being crowned the ‘Best Young Chef in the World’
LONDON, 2024: Young chefs across the UK are now able to apply to the sixth edition of the S.Pellegrino Young Chef Academy Competition 2024-25, an exciting global initiative created by S.Pellegrino Young Chef Academy to discover and mentor the most promising and talented young chefs from all over the world.
During the Competition, applicants will also compete for three additional awards which will recognise each young chef’s varied beliefs and approaches to creating positive societal change through food:
- S.Pellegrino Social Responsibility Award: voted for by the Sustainable Restaurant Association, which runs Food Made Good, the largest foodservice sustainability program and global community for driving sustainability in hospitality, the winning dish will represent the principle that food is at its best when it’s the result of socially responsible practices, encompassing sourcing, social and environmental requirements.
- Acqua Panna Connection in Gastronomy Award: voted for by Mentors, the winner of this award will produce a dish that represents the culinary heritage of the chef’s native region. The dish should highlight traditional culinary practices and personal modern vision, providing a connection between the past and the future.
- Fine Dining Lovers Food for Thought Award: voted for by the online Fine Dining Lovers community, this award will be for the young chef who best represents their personal beliefs with a signature dish.
To learn more about the initiative please visit: www.sanpellegrinoyoungchefacademy.com
What’s on the Menu at Cardiff and Vale College?
The Classroom or Y Dosbarth is situated at the top of Cardiff and Vale College.
The Classroom is seen by many as one of the finest places to eat in Cardiff as it boasts panoramic views across the city, where you really can watch the world go by.
Having received rave reviews by top food critics, including Jay Rayner, The Chefs’ Forum simply had to check out the restaurant and see what all of the excitement was all about for ourselves.
Renowned for stunning Welsh produce and seasonal ingredients, sourced from local suppliers, this restaurant is a must-visit dining destination in its own right and a fine example of a catering college restaurant.
Situated at the helm of Cardiff and Vale College’s £45m City Centre Campus, The Classroom is a space of luxury dining thanks to floor to ceiling windows, boasting views from Cardiff Bay, all the way to the city centre.
Our lunch was cooked and served by the students and we were extremely impressed with every element of the food and service.
We met Culinary Arts Level three student, Beatrice Beere who had run the pass and cooked our food and we were blown away with the highly professional way in which she came across. To cook to this standard while still in college shows her future is very bright indeed. Bea said
“I’m a pastry chef, I really love pastry, but I really enjoy cooking full stop and am really enjoying my course at Cardiff and Vale College. This restaurant is open to the public, so its great to run a real restaurant service and see the look on the guests faces and how happy they are with our food.”
What was on the menu?
To start, Catherine Farinha, Director of The Chefs’ Forum opted for pea, mint and asparagus tartlet with a sweet pickle garnish. This refreshing little taste of spring was exactly what she fancied, with a nod to local asparagus, now we are in the season.
Our Media Manager and photographer, Mr Click UK chose the pulled lamb shoulder bon bon, sweet potato puree with honey and mustard dressing. Carlos was in his element and said that it reminded him of the Brazilian street food he craves, he said he couldn’t have wished for a better starter.
For Catherine’s main, she plumped for the irresistible roast belly pork, chive mash and cider jus. The portion size was just right and the pork cooked to perfection with crispy layers throughout. The velvety smooth chive mash was the perfect accompaniment.
Carlos’ main wowed him; Seabass, spring vegetables and a beautiful beurre blanc sauce. The fish was deliciously crispy on the skin and the beurre blanc lifted the plate and cut through the round of buttery potato underneath the seabass.
Top marks Bea and team – We’ll definitely be back for more next time we’re in Cardiff. At £18 for two courses or three for £24, The Classroom offers excellent value for money and top-quality food.
The students are taught and mentored by chefs that have experience from Michelin-star to multiple AA Rosette awarded restaurants and it shows. The Classroom offers true high-end dining, monthly masterclasses and guest chef takeovers with prolific chefs.
Photography by Carlos Farinha.
Royal Tea Chooses Wedgwood Gold
The Hotel Intercontinental on Park Lane has chosen Renaissance Gold teaware by Wedgwood to showcase its Elizabethan Royal Tea in the Wellington Lounge. The new afternoon tea menu is inspired by the reigns of both Elizabeth I and II who were both lovers of tea and everything that went with it.
Guests can enjoy both sweet and savoury treats along with special blends of tea from around the world and champagne from the finest houses.
Wedgwood’s Renaissance Gold teaware is being used throughout.
On the sandwich menu highlights are Monarch’s coronation chicken royale, Truffle majesty egg delight and “Royal Warrant” salmon and caviar bliss. There’s also an Elizabeth I syllabub and an Elizabeth II chocolate biscuit cake.
Intercontinental commented on the choice of Wedgwood: “Each morsel (of our Elizabethan tea) is served on the finest Renaissance Gold teaware set by Wedgwood, a Royal Warrant holder, for an authentic regal experience.”
Christopher Bend, Head of Hospitality Sales at Fiskars Group, said: “We are delighted to be providing the teaware for the Elizabethan Royal Tea at the Hotel Intercontinental. This is just the sort of occasion that suits Renaissance Gold and we are sure the tea, savoury and sweet elements will look their best.”
Book your afternoon tea experience HERE.