Top London Chefs Show Versatility of Aussie Beef & Lamb

When you’ve got top ingredients it’s easy to create amazing flavours and stunning new dishes. A selected group of top London chefs took part in a Menu Development Day at West London College to showcase Aussie Beef & Lamb.

Stephen Edwards, UK Country Manager for Meat & Livestock Australia gave a brilliant presentation on Aussie beef and lamb, teaching the chefs about the strict welfare standards and global distribution management.

Stephen said

“It was great to see so many top-tier chefs in the college kitchens today, working with the students.  It was back to school for the professional chefs and a great day of knowledge-sharing and menu development for the chefs who participated. It was great to hear such positive feedback on our Aussie beef and lamb, after the chefs had cooked with the products.”

The students really benefitted from all of the visiting chefs coming in to their training kitchens today and we were so impressed with the way they helped to produce such wonderful plates of food.  All recipes and dishes will be available on our website – A wonderful celebration of UK chefs cooking with Aussie beef and lamb!”

Chefs such as Saito Daichiki, Roy Ner, Aaj Fernando, Chris Woodford and Soham Sonawane were asked to create a new dish that included a specific cut of either beef or lamb and then cook the dish with WLC students before serving it at a special tasting.

Catherine Farinha, Director of The Chefs’ Forum, the organiser of the event, said: “We used our network of international chefs based in London to arrange a special focus day for Aussie Beef & Lamb. 12 chefs took part and each of the dishes they created were not only different but highlighted the versatility and adaptability of Aussie Beef & Lamb. I was particularly impressed with the range of flavours and techniques that the chefs used. It was also brilliant for the students to work with incredible ingredients and talented chefs,”

Denise Charles of West London College said: “This event was extra-curricular in every way. For our students to get access to these chefs, ingredients and ideas was incredible. There was such a lot of talent in the kitchen and the dishes they created were amazing. Thank you to The Chefs’ Forum, once again, for coming up with a top event for us to host.”

Those dishes in full:

• Saito Daichiki – Aussie beef and black mushroom rice maki grill with egg yolk sauce
• Roy Ner – Aussie Aberdeen Angus assiette
• Francisco Martinez – Aussie lamb rack 2-ways
• Shanti Bhushan Lal – Rogan Josh Pot Pie
• Ioannis Grammenos – Reverse seared Australian bavette with Argentinian chimichurri sauce
• Jai Shaikh – Aussie Aberdeen Black ri eye, Bombay potato terrine, penny buns and butter beans with pan jus
• Chris Woodford – Peruvian marinaded Aussie lamb with smoked quinoa
• David Lagonell – Pan roasted Aussie sirloin, green peppercorn, pickled kumquat and smoked garlic salsa served with triple cooked yuca fries and a warm salad of grilled runner beans, mange tout, burnt Lebanesecucumber, tomatillo, pistachio and preserved lemon dressing
• Aaj Fernando – Grilled Aussie lamb chumps with Korean spicy BBQ sauce
• Soham Sonawane – Aussie lamb rack, pot marrow puree, grelot onion, confit Jerusalem artichoke, spiced kale, lamb lettuce & jus
• Gurpreet Dham – Rosemary, garlic and thyme marinated chumps of lamb with, soft parsley mash, asparagus, Chantenay carrots and wilted baby spinach with minted jus

Classic Showcase Wows Chefs at NEW Southwest Hub Launch

Classic Fine Foods pulled out all the stops at their South West showcase event at the Courtyard by Marriott in Exeter on Monday.

Exquisite ingredients such as Sturia caviar, Valrhona chocolate, Westholme Wagyu and local wood pigeon were on display and used in masterclasses by top chefs from the South West as well as butchery masterclasses from Richard Sanders of Classic Butcher.

Michael Caines trained private chef Jade Shorney used his favourite caviar from Sturia in her stunning scallop dish, plated on Wedgwood.

Sturia was set up near Bordeaux 20 years ago and has pioneered sustainable sturgeon farming in France. It produces around 12 tonnes of caviar a year, which is sold all over the world. Sturia’s caviar is lightly salted, which releases all of its long hazelnut flavours on your palate.

Faustine Daudier de Cassini, Caviar specialist and Export Area Manager at Sturia was on hand to sample the product to the chefs and tell them all about the ‘egg to egg’ production process, ensuring every part of the sturgeon harvested is used once dispatched.

Jade’s dish – Scallops, apple, pork ‘popcorn’ and samphire with a chive oil split white wine sauce.

Scott Paton Exec Chef and John Brimicombe, Pastry Chef at Àclèaf at Boringdon Hall created Valrhona Chocolate & Honey Bonbon using Valrhona’s Guanaja which included a masterclass on how and why do we temper chocolate.

Next up was Classic Butchery’s in-house butcher, Richard Sanders with a brilliant presentation on how to achieve the perfect big steaks, you guessed it – Tomahawk and T-Bone.

He then cut some sirloin and rump steaks that were seared to perfection on the market-leading FlashGRILL, which rendered the chefs silent as they gleefully sampled the juicy Westcountry beef – A wonderful product indeed.

Catherine Farinha, Director of The Chefs’ Forum, said:

“Chefs all over the world love Westcountry beef for its extraordinarily rich flavour, marbling, consistency and versatility.

It’s great that Classic also sell specialist products like Australian Wagyu alongside domestic product and even New Meat product Redefine Meat, which was also on display – It’s so great that chefs can benefit from the full range.

We’re doing a lot of work this year with Meat & Livestock Australia, staging a whole string of events all over the UK to champion top-quality Aussie wagyu and beef.

Wagyu is a specialist product and we can be assured that Westholme champion sustainable production methods and high animal welfare.”

MCS Technical Products have supplied a fantastic FlashGRILL and CookTek induction hobs to The Chefs’ Forum demo stage and this market-leading equipment meant the chefs were able to create their exquisite dishes to perfection.

Chef Richard Hunt from the Exeter Courtyard by Marriott cooked up a storm with his Sirloin of Westholme wagyu, potato Galette, celeriac and truffle purée. Beef dripping panko-crusted asparagus, beef jus and aged balsamic, all produced on the FlashGRILL with the help of David Jenkins, our Grill Master for the day!

Darryl Collins from Mullion Cove Hotel then followed with a Valrhona eggless hazelnut cake, which really was a thing of beauty.  Having developed an egg allergy over recent years, he has really become an expert at thinking outside the box, making delicious desserts available to all.

Vania Piomboni, Valrhona Country Manager for UK & Ireland told the chefs about the origin of the Hukambi 53% milk chocolate, which is a relatively new product from the world-leading chocolate producers.

L-R – Anthony Theobold (Head Chef at Mullion Cove), Darryl Collins, Vania Piomboni and Denis Drame

She said

“Hukambi is a chocolate that brings together all the indulgence and pleasure of rounded cocoa notes. The intense cocoa and milk aspects with dark flavour notes and the powerful aromas of Brazilian cocoa – A real crowd-pleaser in that it offers the best of both worlds – Black (“Hu”) and milk (“Kambi”) as its name translates in Tupi-Guarani, a language spoken by one of the indigenous peoples living in Brazil’s Mata Atlantica.  It’s great to be here today meeting all of the fantastic chefs from the southwest, I am overjoyed that Classic have now expanded to this wonderful region and look forward to working with the chefs ongoing.”

Denis Drame – Head of Culinary and Development at Classic Fine Foods presented The TasteLab by Classic Fine Foods London. The TasteLab is a place to meet, share and learn in a relaxed environment and the southwest chefs will be invited to come and enjoy some menu development days at the fantastic facility.

Chris McClurg from Paul Ainsworth at No6 created “All of the Pigeon (No6 Hay Aged)” – Umeboshi condiment and Black Cardamom.  The meticulous, delicious and impressive dish was put together by Head Chef Mason Winwood.

The chefs were delighted to present French farmed pigeon, available from Classic, that Chris says is simply the best.

Krishna Quarrell, Classic Fine Foods Sales Manager said:

“It was a great day and all our guests had a chance to see what a fabulous array of top ingredients we bring with us – It was also brilliant to see how the chefs incorporated them into delicious dishes cooked live on The Chefs’ Forum demo stage . We can supply some of the world’s very best ingredients, as well as local specialities that make Classic Fine Foods one of the best specialist suppliers in the Southwest.”

Catherine Farinha, Director of The Chefs’ Forum, said:

Charlotte Penwill

“We had so much fun today, running the demo stage at Classic’s Southwest Hub launch. Devon and the Southwest is already a rich area for world-class ingredients but we saw a different level today with ingredients coming in from all over the world – Such a beautiful display of ingredients, products and produce put together by Team Classic and the brands who partnered with them. With this much excellence, chefs in the Southwest really can shine and get hold of brands and ingredients previously only available in London and the larger cities.”

Any chefs interested in learning more about Classic Fine Foods and the fabulous range of over 3,000 specialist lines offered should contact Charlotte Penwill, South West Account Manager at Classic Fine Foods – Charlotte.penwill@classicfinefoods.co.uk

Tune in to Bluefin Tuna

Would you like to learn more about bluefin tuna, see it being cut, taste it and drink some champagne? True World Foods and tuna brand Balfego – which comes from Spain – is having a special event on the 25th September from 11:00am to 2pm at Soldeli and is inviting chefs along.

The main event is a cutting demonstration that shouldn’t be missed. How to break down a large fish is a skill that takes many years and True World Foods production experts will be on hand to take you through the meticulous cutting process. How you cut the fish can dramatically improve its taste.

Guests will get to taste premium quality bluefin tuna which is already being used in some of London’s best restaurants and sushi restaurants – think Endo at the Rotunda, Amazonico, Barrafina. There will also be a complementary glass of Moët & Chandon champagne to go with it.

Amazonico’s Group Executive Chef Europe & USA at Amazonico London, Vitelio Reyes, absolutely loves this product and has used it in Madrid for the past seven years and the London site for four years, he said

“This product it of optimum quality and consistently brilliant – Super good! It gives us the confidence to produce the best possible sushi in London, Madrid and soon to be on the menu in our latest opening in Monte Carlo too.  I am really looking forward to the event on the 25^th and think it is really important for my chefs to keep learning new cutting techniques and acquire knowledge about the top quality produce they are working with.”

True Worlds Food CEO, Bongjin Jung, said

“We are thrilled to present this fascinating tuna cutting show. We take great pride in collaborating with Balfego, as we wholeheartedly embrace their commitment to providing the finest tuna in the world, championing sustainable and traceable fishing practices to safeguard and protect the future of our oceans”.

This unmissable event is free to attend and open to all senior chefs, sushi chefs and restaurant owners.

To register, please email: info@trueworldfoods.co.uk

A Taste of Things to Come!

School and College students got a taste of the future on Tuesday at South & City College Birmingham. The latest college to sign-up for a Chefs’ Forum Academy hosted a fantastic Hospitality Industry Taster Day for students with top chefs, suppliers and Front of House experts on hand to show what hospitality is all about.

The insight into the world of the hospitality industry with top local and national chefs, featured a canapé & mocktail reception followed by a pasta-making masterclass with Exose Grant – MasterChef: The Professionals Finalist 2019 and Head Chef at Ikaro.

Exose invited enthusiastic year 10 students, Sasha Guest-Scott and Sherene Day onto the stage to help make fresh tagliatelle and a delicious creamy Royal Greenland prawn sauce.

Royal Greenland kindly sponsored cold-water prawns for Exose’s canapé – A Royal Greenland cold water prawn bruschetta which he made with the level two college students.

Solene Labarere, UK Market Development Manager took to the stage to tell the students all about their world-famous prawns and how they are harvested and transported to the UK.

Exose said

“I have done quite a number of these fantastic taster days as a frequent guest lecturer in The Chefs’ Forum Academy at lots of UK colleges and I really enjoyed meeting and working with the students at SCCB.  It was also great to cook with Royal Greenland prawns on the brand new CookTek induction hobs, recently donated to us by MCS Technical Products.  I was particularly impressed with the way that Sherene created perfect tagliatelle with hardly any help, she also helped me create the sauce and kept stirring it while I was helping Sasha with the pasta machine – A great young chef in the making!  It was also honoured to sign a copy of The Chefs’ Knowledge for them both and I’m sure they will enjoy reading about all of the Chefs’ career stories, including my own!”

Rapper Lowkeylimit and Chefs’ Forum dancers Kit Sells and Princess Van-Der-Larbi punctuated the cookery demos with impressive dance routines and brilliant music – They really put on a show that the young audience really enjoyed!

Following on, Munayam Khan, Chef Patron of Raja Monkey showed the students how to make and fill the perfect samosa.

Year 10 student, Mia May was on hand to learn how to roll-out, fill and fold a samosa in the traditional Punjabi way, expertly led by Munayam.

Mia said

“Samosas are one of my favourite street foods and it was great to learn how to make one.  I have the recipe in my goodie bag and I fully intend on making this for my family and friends when I get home. I’m really grateful to Munayam for giving me the opportunity and was delighted to receive a signed copy of The Chefs’ Knowledge containing more of his recipes to try!”

Munayam also made a Bhelpuri, made with puffed rice, chinni sev (thin fried noodles) and pomegranate seeds as a canapé and served them to the room – The students absolutely loved it!

Next up, Chris Emery of Orelle Restaurant in Birmingham talked students through his career, whilst making his signature dish of Roast Peking Duck, Confit Beetroot, Maitake (hen-of-the-wood mushroom) and Confit leg pie.  Chris prides himself on using all local, seasonal ingredients and championing local farmers. He also invited year 10 student, Bohdan Yekimov onto the stage to mirror him in plating-up the dish, he did very well indeed!

Toffee Apple Éclair filling and decorating was next with Tom Everard-Fairburn – Owner of Two Brothers Bakery in Warrick.

Level 2 student Ruta Gizach and Year 10 student, Dan Snow both had a go at recreating Tom’s toffee apple eclair and Tom was really impressed with their efforts.

Tom also made a toffee apple choux bun version as a canapé for the audience to try.

Ex-SCCB student, Tom has worked with The Chefs’ Forum to inspire young chefs for the past decade and is a regular in Chefs’ Forum Academy masterclasses and at various events.

Tom is an excellent pastry chef and it was great to be able to tell the students about his journey that has led to him recently opening his own business.

Also on stage was Connor McAlpine of ‘Connorcierge’ – One of London’s hottest concierge services – which arranges tables at top restaurants for celebrities and VIP’s. Connor’s unique insight into hospitality and his highly successful career story had the students enthralled.

Catherine Farinha, Director of The Chefs’ Forum, said: “It was a great way to start the year. SCCB is a brilliant college and our chefs loved being here and are looking forward to teaching masterclasses and inspiring the catering students as the year unfolds.  We’re also looking forward to an exciting business studies challenge for hospitality students this January, which will see Munayam taking the students to a wholesaler and helping them to buy ingredients and create a seasonal menu, all within a designated budget, to sell to their peers and teachers.  The winning student will receive a fantastic dinner at Raja Monkey!”

Adam Porter, Head of School: Hospitality & Catering at SCCB said: “It was the dream start to the year for us. We staged this event at South & City Academy to show students what Hospitality & Catering courses are all about over at the college and they loved it. Partnering with The Chefs’ Forum is going to revolutionise what we do with our students and those that will be coming in future years.”

This event has helped the college satisfy multiple standards on the Gatsby Benchmarks of Good Career Guidance in linking the curriculum to careers, enabling students to encounter employers and facilitating encounters with further and higher education.

Catherine concluded

“The Chefs’ Forum Academy employer engagement programme also offers experience of work places with regular work experience opportunities and personal guidance for each student. We are frequently interviewed by OFSTED to this end in helping colleges get the recognition they deserve for extensive curriculum enrichment work with us.  We really love what we do and it is great that the colleges we work with can benefit from our work as well as helping employers identifying and nurturing the next generation of culinary and hospitality talent.”

Alex Naik Opens Thirteen with a Bang

There’s a new addition to the Dorset culinary landscape. Award-winning chef Alex Naik, formerly head chef at Shell Bay restaurant in Swanage, is opening Thirteen today in Parkstone, Poole.

Thirteen is a small family run restaurant with a stylish ambience and brings together exquisite food and great service.

Head Chef Alex Naik will create contemporary British cuisine combining seasonal locally sourced and freshly foraged ingredients with innovative cooking techniques.

Thirteen opens on Wednesday 13th September.

The Chefs’ Forum Director Catherine Farinha said:

“We were delighted to be invited to the soft launch of Thirteen restaurant by Dorset’s award-winning chef Alex Naik on Friday night! It was great to see his sister Frances, mum Elizabeth and dad Hem.

A wonderful evening had by all and it was also great to catch-up with friends old and new – Chefs’ Forum Sponsors – Country Fayre and Kris Hall from The Burnt Chef Project.”

Alex’s menu from the soft opening:

• Cheddar sablé
• Cavolo nero, chive flower
• Gazpacho, truffle balsamic
• Sweetcorn, spices
• Tuna, wasabi
• Beetroot, mango
• Beef, smoke
• Chanterelle, cep

Book your table now: www.thirteenrestaurant.com

Classically Brilliant!

Take six top chefs! And some world-class ingredients.

It isn’t often that you get to experience Australian and Japanese wagyu beef, sustainable caviar, exquisite seafood, seasonal fruit and vegetables, inimitable chocolate and hand-picked wines in one brilliant event.

So, the South West Showcase of leading produce and ingredients supplier, Classic Fine Foods, on Monday 18th September is a MUST for every West Country chef’s diary. It’s being held at Courtyard by Marriott in Exeter and runs from 10:30am-5:00pm and The Chefs’ Forum will be organising the chef demonstration stage, and what an excellent line-up lies in wait.

As well as outstanding ingredients there are also six, internationally-acclaimed chefs doing demos and masterclasses and the event will see the return of the hugely-popular and highly competitive/comical omelette challenge.

The six chefs are:

• Chris McClurg – Paul Ainsworth at No.6
• Jordan Denning – Lympstone Manor
• Scott Paton & John Brimicombe – Àclèaf at Boringdon Hall
• Richard Hunt – Courtyard by Marriot
• Darryl Collins – Mullion Cove Hotel
• Denis Drame MCA – Classic Fine Foods

Catherine Farinha, Director of The Chefs Forum, said: “This will be a fantastic event that will celebrate Classic Fine Foods launching their regional hub in the Southwest and we are really excited to be running the demo stage and promoting such a great collection of ingredients and producers all under one roof. Make sure you come and see us!”

Krishna Quarrell from Classic Fine Foods said “As National Sales Manager, I am particularly excited to announce the next phase in our national expansion and the opening of our new hub in Exeter, which will service Devon and Cornwall, locations very close to my heart. I have grown up and live in the Southwest and my love for the hospitality and food industry was sparked by my visits to hotels and restaurants across the area.”

Register to attend please CLICK HERE

Taste the Difference

Tasting menus divide opinion but their progress is undeniable. They are here to stay and represent an opportunity for chefs to show off their skills and range. They also allow kitchens to control waste and guarantee a set income. Are we seeing the death of a la carte? Probably.

Once upon a time the guest chose. The customer was always right. How things have changed. Today the chef is right and the guests… well, the guests can either have the tasting menu or find somewhere else.

Is this a good thing or a bad thing? Once thing is certain: it’s good for chefs. They get to create a range of dishes, often experimental, that plays to their strengths.

Our esteemed Director Catherine Farinha and National Business Manager Alexandra Duncan had a tasting menu experience at South Place Hotel in London at The Angler restaurant run by executive chef Gary Foulkes.

“It was an incredible experience,” Catherine Farinha explained afterwards. “We were celebrating Alex’s birthday and this was a brilliant way of doing it. I never thought it would end but each course kept getting better and it was all a brilliant surprise even though we had seen the menu. I love this way of dining.” (See below for the menu Catherine & Alex enjoyed).

The emphasis here is on experience. A tasting menu takes much longer to serve but enables the diner to experience very different tastes and combinations. This level of experience simply cannot be replicated by an a la carte menu.

However, there will always be those that hanker after the a la carte.

“You don’t go to a steak restaurant for a tasting menu,” said Chefs’ Forum editor Chandos Elletson. “You go for a steak. It’s the same with pizza or fried chicken. The tasting menu works in a narrow band of restaurants where the skill of the chef is focussed on small, exquisite, courses. It originated in Japan with Kaiseki and has been expanded and refined in the UK.”

Some restaurants are now tasting menu only. Two notable examples are Restaurant Sat Bains and Gareth Ward’s Ynyshir which recently won best restaurant in the UK.

“Diners have a choice now,” Elletson continued. “They can go for tasting for a special occasion or go to a restaurant to enjoy a specific style. The days of the multi-format a la carte are numbered.”

The tasting menu at The Angler by Gary Foulkes

Aged Comté, goat’s curd, pea & black garlic gougère

Angler stout bread, caramelised yeast & malt butter

*******

Crispy Iberian pig’s head, BBQ apple, smoked bacon & tarragon

Montgomery cheddar, caramelised onion & wild garlic tart

Foie Gras Cornetto, new season’s cherry & pistachio

Prawn & squid ink cracker, smoked cod’s roe & Espelette pepper

*******

Sea Bass Tartare – Oyster cream, green apple, shiso

Native Lobster – Gazpacho dressing, Has avocado, lobster & oscietra caviar tart

Phil Howard’s Langoustine Dish – Parmesan gnocchi, truffle purée, potato & truffle emulsion

Cornish Monkfish – Carrots, English peas, Citrus butter sauce

Roast Newlyn Cod – Line caught squid, Scottish girolles, Alsace bacon

Raspberries – Perilla leaf, Greek yoghurt, “100’s & 1000’s”

Black Provence Fig “1000 flower” honey, mascarpone, fig leaf

or

Black Forest, English cherries, Amarena, Kirsch cream

****

Strawberry bon bon

Banana & miso caramel

Coconut and chocolate chouquette

Ormond Goes from Bath College to Mayfair

Former Bath College student, and Chefs’ Forum favourite, George Ormond has been promoted from Sous Chef to Head Chef at Angela Hartnett’s Murano restaurant in Mayfair, London.

His new position starts on the 18th of September which also coincides with a post-refurb relaunch of the restaurant. Ormond takes over from Emily Brightman.

Catherine Farinha, Director of The Chefs’ Forum, said: ”It’s so lovely to see real career progression. We first met George at Bath College where we held a lunch around a decade ago and we visited Murano this time last year and were really impressed. We really are so very pleased for him and that The Chefs’ Forum played such an important part in his development as a chef.”

Bridget Halford from Bath College said: “George was always a committed conscientious student who gave 110%, always striving to improve and learn new things. During his 3 years in college he was always keen to take on as many additional activities as possible such as supporting Chefs’ Forum events and he also raised money for Hospitality Action South West by cycling the 100 mile route around the Cotswolds. I’m very proud of him and what he has achieved.”

George Ormond is delighted to have been promoted to Head Chef at Murano, he said

“I’m incredibly excited to get going in the new role, it’s an honour to lead such a talented group of chefs, working with the best produce available. Learning from and working with Angela is incredible and I’m so grateful for all the guidance and support she’s given me so far.”

After leaving Bath College George Ormond worked as a private chalet chef before joining Coast Saundersfoot and then Murano – This is a brilliant story of career progression and we are delighted to see such a promising young student go on to work in one of London’s most prolific restaurants under a world-renowned chef.

Bradford College Lines-up the Stars at The Chefs’ Forum Academy

We are excited to share UK hospitality business BaxterStorey will be bringing a ‘Careers in Contract Catering’ focus session to our schedule of curriculum enrichment at Bradford College. At a date to be agreed, BaxterStorey will hold a special careers day next term, which will give students an opportunity to learn about working at locations across the North of England including Bradford University and Marks & Spencer Distribution Centre, also based in Bradford.

Andy Aston, head of wellness and nutrition at BaxterStorey said: “Hospitality is an incredibly diverse, exciting industry to work in and we’re looking forward to showcasing the opportunities with students. Engaging with the local community is important to us, and this partnership with The Chefs’ Forum is one way we’re proud to able to do this”.

“It’s great to welcome BaxterStorey to the growing number of companies we are helping in the chef education sector,” said Catherine Farinha, Director of The Chefs’ Forum. “BaxterStorey are a significant chef employer in the North and having a careers event for the students will be very valuable and enhances the work the chefs are doing in their masterclasses.”

Students studying catering are already looking forward to a mouth-watering series of masterclasses that have been lined up for 2023/24. The series kicks-off in October with a bread masterclass by artisan baker Sandor Bagameri who took the podium at the World Bread Awards in 2022.

In November chef Lloyd Hesom from United Chefs Limited brings his skills to a special fish masterclass. Hesom has worked at all levels across the country but really got to understand fish in a different way when working as a head chef in Madrid.

In December students will get to focus on lamb with Jack Holden – a skilled artisan butcher based at Fodder Farmshop in Harrogate. And then in February 2024 it’s the turn of Radha Ru, a local Bradforian, who reached the final of Masterchef in 2022. Radha will give a vegetarian masterclass based on her popular Instagram channel @thespicyflexitarian.

Following on will be a name familiar to many Chefs’ Forum Academies: Exose Grant. The popular former MasterChef :The Professionals finalist will give a past shapes and pasts masterclass in March 2024.

Finally, Kevin Kindland, an experienced freelance chef currently working in Hotel du Vin in York will give a Fine Dining masterclass in May 2024 to round off the year.

Speaking about the series of masterclasses at Bradford Catherine Farinha, Director of The Chefs Forum, said: “I’m full of praise for Bradford College. It’s really great for the students and for local schools to be able to see details of upcoming masterclasses and who is going to be visiting the college to teach. On top of an already excellent curriculum The Chefs’ Forum Academy brings in top local chefs to enhance the education. This coming academic year is going to be really exciting and e can’t wait to see how our chefs get on when they bring in their specialist knowledge to Bradford College.”

To see the fantastic line-up and read more about the chefs going into the college, visit the college website: HERE 

News at Eleven – Salami Steals the Show

Every day of the Game Fair we served up ‘Elevenses’ with a twist; The finest Fennel salami from Somerset Charcuterie wrapped round strips of the finest Le Gruyère cheese and washed down with a Dutch Barn vodka cocktail. This combination proved popular with guests to the Le Gruyère stage, saying it would make a classic shoot day snack. To say it was a hit would be an understatement!

Catherine Farinha, Director of The Chefs’ Forum, said: “It was a winner and very popular with visitors and chefs alike. It’s just what you need on a shoot day – something easy to snack on and a warming cocktail. Just the job for those winter mornings! They also looked great layer out on the special boards provided by Richkins Woodcraft.”

Andy & James had been hobby charcutiers for several years. Andy grew up on a pig farm and James is a member of a small village cooperative of 6 families who raise livestock. Their daughters become best friends at the local school and it wasn’t long before they discovered that they shared passion for curing meats and making salami. Over a pint of cider at a local lawn-mower race (this is Somerset!), the idea for a quality British Charcuterie business was conceived. Both of them have run their own food businesses for several years and could see an opportunity to develop a range of products that followed traditional Spanish, French and Italian methods but were adapted to the British market and capitalised on the rich food culture of the Southwest.

Within 6 months the first products were ready to try on family and friends and, with some encouraging feedback, the first farmers markets were booked to test the product on the general public. The buzz around the stall at the first market was electric and the decision was made. Somerset Charcuterie was born.

Now in their 8th year the team are going through up to two tonnes of pork a week along with local wild venison from our favourite, Curtis Pitts Deer Services, local free-range duck, grass fed beef and lamb. Everything is handmade now, and will remain that way in order to preserve the artisan texture, flavours and look.. Everything is handmade now, and will remain that way in order to preserve the artisan texture, flavours and look. They moved into their new production unit on the farm a couple of years ago but are now already looking to expand in order to meet the growing demand.

“We are committed to producing the best product with the best of Somerset ingredients wherever we can. We are now regularly in several markets across Somerset and Bristol, at festivals around the country, in pubs, restaurants and delis. It has been a fantastic success story so far and we are very lucky to have a loyal fan base to whom we are very grateful. We are looking forward to developing new and exciting products, meeting like-minded meat lovers and expanding our business further afield. If you are interested in stocking our product or would like to work with a great team in a fledgling artisan food business, please get in touch.”

You can see the full range of salami, charcuterie and cured meats here.