Ugly Butterfly 2.0 To Land at The Iconic Headland Hotel, Cornwall

A bold new chapter for one of Cornwall’s most exciting restaurants – with a brand-new home and even bigger ambitions

The Headland; Adam Handling MBE

Award-winning chef and restaurateur Adam Handling MBE is set to open a new chapter of his pioneering Cornish restaurant, Ugly Butterfly, this summer, as it moves from its previous location in St Ives. Ugly Butterfly 2.0 will open its doors at the iconic five-star hotel, The Headland in Newquay on 9^th July 2025.

This marks the beginning of an exciting partnership between two trailblazing names in hospitality – and a significant moment for Cornwall’s food scene. Located above the shores of Fistral Beach, the new restaurant will be the jewel in the crown of Newquay’s thriving culinary landscape.

Ugly Butterfly 2.0 represents a rebirth of Adam’s bold vision for sustainable British luxury – same ethos, same spirit, yet evolved in every way. The restaurant is all about how a guest would like to eat – offering a flexible ‘4×4’ menu, enabling guests to build their own journey through the South West’s larder, with four dishes in each section – plus the option to start with Porthilly oysters. Highlights include ‘Cornish tuna, preserved truffles, elderflower’, a take on Adam’s signature ‘lobster, wagyu’ using sweeter, smaller St. Ives lobsters, ‘Lamb, tandoori cauliflower, wasabi leaf’, and freshly baked Cornish apple tarts, served tableside. Although not from the South-West, bon bons from the Adam Handling chocolate shop will be making an appearance too.

Outside, a relaxed terrace menu serves indulgent comfort food that really champions Cornish seafood with a laid-back twist. From a chilled/raw seafood menu to St. Ives lobster rolls and freshly picked Cornish crab sandwiches in homemade milk buns. There’s also a Fish & Chips set menu with Champagne to bring back those nostalgic memories of days on the beach, whilst the dessert section features playful puddings like trifle and knickerbocker glory, utilising fresh fruit from neighbouring Mitchell Fruit Garden.

Afternoon tea at Ugly Butterfly is a modern, ingredient-led celebration of Cornish produce. Served in four courses – snacks, savouries, sweets and scones – the menu showcases regional flavour and creativity, with highlights including a ‘Pea tart, potato & caviar’, ‘Hog’s pudding sausage roll’, ‘Battenberg’, and ‘Cornish scones’ with a selection of jams and Rodda’s clotted cream. Guests can also opt to enjoy it with free-flowing bubbles, whether it be local Polgoon Seyval Blanc or Chef Adam’s favourite, Krug Champagne.

Adam Handling MBE, Chef / Owner of the Adam Handling Collection, said:

“As one door closes, another one opens – and this Ugly Butterfly 2.0 is a more fitting home for our most sustainable brand. We are taking this situation in an extremely positive light, building on what Ugly Butterfly has achieved and focusing on what we need to do to be even better. There is no doubt that we will be gunning for a Michelin star in this restaurant. And what a place to do it – the iconic Cornish hotel, The Headland. They are a force to be reckoned with, and their sustainable values and credentials are a true credit to them.

I will be predominantly based in Cornwall for this year, to relaunch this restaurant and it will, no doubt, give my Frog restaurant a run for its money. Frog will be our only tasting menu restaurant in the group, which showcases all ingredients around the British Isles. This Ugly Butterfly restaurant will have food stations, so the guests can see dishes being made – there will be theatre, there will be smiles and, most importantly, there will be a real celebration of the best of the South-West. “

The new space will seat 50 covers inside, 20 on the terrace, and 30 in the bar, designed to create a relaxed yet theatrical dining experience that breaks down the traditional boundaries of luxury dining. The restaurant will offer an outstanding wine list, with over 500 bins, making it one of the most extensive in Cornwall.

Ugly Butterfly 2.0 is just an 18-minute drive from Adam’s gastropub, The Tartan Fox, further cementing his presence in Cornwall. Adam now has a home in the county, having fallen in love with the region and its people. “I love the people and this place so much, I want to be part of the fabric of the community,” he says.

The Headland – a family-owned, five-star resort recognised as one of Cornwall’s most iconic hotels – shares Adam’s values around local sourcing, sustainability and warm, inclusive service. With its mantra of “five-star Cornwall, not formal”, The Headland offers a true Cornish experience from its clifftop location, with 86 rooms, 39 self-catering cottages, award-winning spa and wellness facilities and multiple eateries.

The synergy between the two teams has been central to the development of this new restaurant, with all team members retained and integrated across both businesses – reinforcing both Adam Handling’s and The Headland’s commitment to year-round employment and long-term investment in Cornwall’s hospitality community.

Veryan Palmer, Executive Director at The Headland, said “We are excited to be welcoming Ugly Butterfly by Adam Handling to The Headland to offer our guests a new dining experience in our iconic hotel.  The shared values of sustainability and community resonate between our operations, and we look forward to seeing the partnership develop”.

Ugly Butterfly 2.0 will be open seven days a week during the summer season and five days a week for the rest of the year. More details on the launch, menu, team and design will follow in the coming weeks.

Photo credits: The Headland, Carlos Solsona and John Hersey

A Taste of Distinction: Ritter Courivaud Stages Culinary Collaboration at The Headland Hotel

On a beautiful sunny day in Newquay, Cornwall, The Headland Hotel was proud to host A Taste of Distinction, an exclusive fine dining event, staged by Ritter Courivaud, that brought together some of the South West’s most accomplished chefs for a wonderful celebration of culinary artistry. Hosted in the grandeur of The Headland’s iconic RenMor Restaurant, this unforgettable seasonal, sustainable menu showcased bold flavours, regional produce, and impeccable culinary artistry.

The lunch began with freshly baked Bridor Pain Parisien sourdough served with Netherend Farm butter, setting the tone for what proved to be a gastronomic journey unlike any other.

Rosa Vano, Owner of Castillo de Canena was delighted to showcase her range of extra virgin olive oils during the mini tradeshow that preceded the excellent lunch, she said

“My family have been producing extra virgin olive oil since 1780, and we own and manage every element of the entire value-added supply chain, so we can uphold the utmost quality and sustainable practice throughout production.  We have been proudly working with Ritter Courivaud for nearly eight years, and we are very happy to be in Beautiful Cornwall today, meeting so many excellent chefs.”

Lauren Parker, Sales and Marketing Director at Ritter Courivaud (opposite photo, L-R Rosa Vano (Castillo de Canena), Lauren Parker and Maria Parias (Castillo de Canena), was delighted to showcase their leading suppliers in a fantastic mini trade show, which gave the chefs who attended the opportunity to meet the top-quality producers.

“A Taste of Distinction was a resounding success, an unforgettable event that brought together some of the finest culinary talent in the region. Guests were astounded by the creativity and quality of each course, and the atmosphere in the RenMor Restaurant was electric. It was a true celebration of local produce, exceptional chefs, and the unique dining experiences we’re proud to stage here at The Headland.”

Also on display in a range of eye-catching stands were Boiron Purée, Agrimontana, True Foods, Purbeck Ice Cream, Be Better My Friend (plant-based butter), Weiss, Chocolatree, La Rose Noire and Callebaut, all showcasing their sustainable product ranges.

Starter

Crafted by Eddy Rains, Head Chef at The Halfway House Inn, the menu opened with a luxurious Lobster Thermidor Tart, blending classic French indulgence with precision pastry work, showcasing the quality of the lobster tails available from Ritter Fresh.

Ana Adrade, Global Sales Manager was delighted to showcase La Rose Noire handmade, dry line tart case range at the event, she said

“This range is handmade and sustainable and perfect to help chefs create quality dishes. We are market leaders in innovation and encourage chefs to strive for the next level of excellence, it truly was wonderful to meet all of the southwest chefs and business owners today and it really is an honour and a privilege to meet the chefs, using our product range – A truly excellent Lobster Thermidor Tart by Eddy.”

Fish Course

Fred Alsop, Chef Patron at The Fish Market Looe, reimagined seaside comfort food with his bold creation: Fish, Chicken and Chips – hot buffalo South Coast monkfish, chicken fat shoestring fries, and ranch dressing. This dish is a playful, high-end tribute to British coastal cuisine.

Ric Smith, Head of Ritter Fresh attended the lunch and presented to the room about the provenance of the high-welfare, top-quality, sustainable monkfish.

“The great thing about all of our sustainable, seasonal seafood here at Ritter Fresh, is that we can trace every single fish back to the day boat on which it was caught, in this case Brixham. This really is a fantastic product as it has a fantastic meaty texture. Furthermore, it is so delicate in flavour that it allows the chefs to impart any flavours they desire. We are delighted to showcase our fresh monkfish, lobster and West Country rack of lamb here at The Headland Hotel today and what a fantastic venue?!”

Main Course

Gavin Edney, Executive Chef at The Headland Hotel, showcased the best of the region with Roast Cutlets of West Country Lamb, served alongside a lamb fat fondant, early summer vegetables, and a refreshing mint vinaigrette. This dish encapsulated seasonal elegance and local provenance.

Gavin said

“It really was fantastic to welcome so many top chefs from across the region to The Headland today.  The produce and fine ingredients from Ritter have been outstanding and the lamb was a joy to cook and serve to everybody.  It was also wonderful to try the other chefs’ food.  This event celebrated collaboration and creativity. Each course was a personal expression of the chefs involved, and the menu told a story of our shared passion for extraordinary food- A great time was had by all indeed.”

Dessert

Dan Hyams, Chef Director at The Barley Sheaf, delivered a showstopping Black Forest Gateau: a delicate chocolate sphere filled with layers of chocolate sponge, cherry purée, Chantilly cream, chocolate leaf, and hand-crafted marzipan flowers.

Dan was ably assisted by Phoebe Mortimer, The Chefs’ Forum Student Pastry Chef of the Year 2025, with some of her course mates from Cornwall College, which further celebrated Cornwall’s reputation on the national stage as a top dining destination, with so many fantastic restaurants to choose from.

Coffee & Petit Fours

To finish, Lee Adams, Chef Director at The Poet at Matfield, offered an indulgent array of Weiss white chocolate & ras el hanout fudge, alongside a curated selection of Weiss chocolate bonbons, perfectly paired with freshly brewed coffee.

Ritter Courivaud delivers to Cornwall and the Southwest five days a week. For any chefs looking for supply, please contact Ashley Wright on 07483 353715 or email Ashley.Wright@rittercourivaud.co.uk

Photography & film by Carlos Farinha – CLICK HERE to see more food shots from Carlos Farinha.

Aussie Beef Takes Centre Stage at Radisson RED’s Exclusive Butchery Masterclass and Lunch

Liverpool, 9 June – The finest cuts of Australian beef and lamb stole the spotlight at Radisson RED Liverpool as Meat & Livestock Australia’s (MLA) Aussie Meat Academy hosted an immersive butchery masterclass and four-course dining showcase for some of the UK’s most respected steakhouse chefs and restaurateurs.

Held at the stylish Stoke Brasserie & Grill, the event brought together chefs and culinary educators for a hands-on exploration of specialist Australian butchery techniques and a celebration of the country’s world-renowned meat quality.

Richard Sanders, MLA’s recently appointed UK & Ireland Country Manager, opened the event by sharing his vision for strengthening ties between Australian producers and UK chefs.

“It’s a pleasure to continue MLA’s momentum and long history of supplying premium beef and lamb to the UK foodservice sector,” Sanders said. “Today’s event is a fantastic opportunity for chefs to deepen their understanding of Australian beef and lamb, from sustainable production to precise butchery techniques. By making the most of every cut, they can increase yield while offering superior quality on their menus.”

Chefs were treated to an expert breakdown of premium cuts, including Wagyu feather blade, Angus ribeye, lamb saddle, and lamb leg. The hands-on demonstrations showcased the versatility of each cut—from transforming feather blade into ultra-tender flat iron steaks to converting a boned lamb saddle into an elegant roulade stuffed with Moroccan-spiced sausage, apricots, dates, and almonds.

Following the masterclass, guests were invited to sit down to an inspired four-course lunch prepared by a team of acclaimed chefs from across the north, alongside students and lecturers from Hugh Baird College and the L20 Hotel School. Every dish was crafted to highlight the depth of flavour and texture that Australian meat brings to the plate.

Brayden Davies, an ‘Aussie Beef Mate’ and head chef at The Box Tree in Ilkley, returned recently from an MLA study tour of Australian farms and processors. He brought a fresh perspective and a passion for provenance to his menu contributions.

“What stands out in Australia is the traceability and sustainability,” said Davies. “UK chefs can feel confident that when they choose Aussie beef and lamb, they’re serving a premium, ethical product that delivers on both flavour and cost-efficiency.”

Davies served two standout dishes:

Tartare of Aussie Wagyu bavette with variations of Isle of Wight tomato “bruschetta”

Cutlet of Aussie lamb with sheep’s curd-stuffed tempura courgette flower, Amalfi lemon, and wild garlic salsa verde

Christina Konstantopoulou, Executive Chef at Radisson RED’s Stoke Brasserie and Grill, was equally impressed with the Australian produce used in her courses.

“This is clearly a superior product,” she said. “As a chef, consistency is key—and these cuts offer not only exceptional tenderness and depth of flavour, but the reliability I need in a professional kitchen.”

Christina’s menu included:

Aussie ribeye with crique ardéchoise and cacao, and Aussie lamb fricassee with artichoke and celeriac.

To round off the culinary journey, dessert was presented by Emily Milne of Hope Street Hotel & The London Carriage Works—a delicate jasmine and raspberry mille-feuille with apricot and thyme sorbet.

The event, supported by MLA’s Aussie Beef & Lamb and Dole Foodservice, marked another successful step in connecting Australian producers with top UK culinary talent, showcasing not only the meat but the mastery behind it.

It’s 2025 – Let’s Stop Boiling Crab and Lobster Alive!

Calling All Chefs: Join the Kinder Kitchens Revolution

FREE Webinar on Humane Crab & Lobster Processing – 25th June 2025  – 10.00am-11.00am.

As culinary professionals, we take pride in staying ahead of the curve, whether by embracing sustainability, minimising food waste, or spearheading ethical innovation in the kitchen. A crucial conversation is currently taking place in our industry, and you are invited to be part of it.

Mark your calendars, invite your brigade, and get ready to celebrate the sentience, science, and significance of these 10-legged marvels.

The webinar takes place at 10am on 25th June and we’d love to see you there. CLICK HERE TO REGISTER.

The Animal Welfare (Sentience) Act 2022 marked a significant advancement in UK animal welfare legislation by formally recognising decapod crustaceans, including crabs and lobsters, as sentient beings capable of experiencing pain and distress. This legislative change was informed by a comprehensive review conducted by the London School of Economics, which provided strong scientific evidence supporting the sentience of these animals.

“As professional chefs, we all have a duty to show respect for every animal we prepare, especially creatures like crab and lobster, which are so often disregarded. From the moment they’re harvested to how they’re handled and dispatched in our kitchens, their welfare is in our hands. Treating crustaceans humanely isn’t just about legislation; it’s about leading a kitchen with integrity, it’s also about teaching the next generation of chefs what is morally correct. If we claim to care about sustainability and provenance, that care must extend to how we end a life that’s in our hands as well.”
Merrick Webber, Head Chef at Porlock Bay Oysters & Kinder Kitchens Campaign Ambassador

On 25th June 2025, Crustacean Compassion invites chefs and kitchen professionals to register to attend a game-changing webinar: Kinder Kitchens  – What Crustacean Welfare Means for Chefs and Restaurants.

CLICK HERE TO REGISTER

This essential online event will explore the latest science, welfare guidance, and legal updates regarding the handling of decapod crustaceans in professional kitchens. With increasing public scrutiny, changing regulations, and evolving kitchen ethics, this is your opportunity to stay informed, compliant, and ahead of the curve.

Dr Ben Sturgeon, Crustacean Compassion’s CEO, said:

“Chefs have always been at the forefront of delivering change.  Today’s consumers are more discerning than ever; choosing foods that are caught or produced sustainably and ethically, where welfare is considered at each stage of the food chain, and where their choices can positively help communities and cultures. ‘Kinder Kitchens’ supports this, promoting local businesses who invest their time and efforts into producing a catch that supports future harvest, offers quality food that chefs are proud to serve, and gives consumers peace of mind.  The role of Kinder Kitchens is not a step into the extreme – it is a recognition that time, evidence and with it attitudes need to change.  This is a great opportunity to take the initiative, lead the change by example, and show your commitment to living a kinder life.”

Why Attend?

• Understand the Law: Learn about current UK legislation and upcoming guidance on humane crustacean dispatch.
• Discover Practical Options: Hear about effective, humane alternatives to traditional but inhumane practices like boiling alive and dismembering alive.
• Protect the Reputation of Your Business: Steer clear of legal and ethical missteps as public awareness and scrutiny increase.
• Lead with Compassion: Be part of a movement to make kitchens more conscious and kinder, without compromising on quality or flavour.
• It is time for a shift in kitchen culture. Humane handling is no longer merely a niche concern; it is becoming the new industry standard.

Join the Kinder Kitchens movement. Get informed. Cook consciously.

Newlyn’s ‘Enterprise’ Lands Record Catch at Harbour

A Newlyn-based fishing vessel has made headlines after landing the largest single catch ever recorded at Newlyn Harbour.

The beam trawler Enterprise, owned by the Ocean Fish Group, brought ashore a record-breaking catch, dominated by nearly 20 tonnes of octopus. The catch grossed just over £158,000, marking a significant moment not only for the crew, but for the wider Cornish fishing industry.

This landmark landing highlights the strength and skill of Newlyn’s fishing fleet and the dedication of the crews at sea, as well as the shore teams who support them. The catch landed by Enterprise will now move through Ocean Fish’s processing and distribution network, supplying quality Cornish seafood to homes, wholesalers, and retailers across Europe.

While beam trawling has sometimes sparked environmental debate, Enterprise and the Ocean Fish Group are committed to responsible fishing practices. Operating under strict regulations, the company continues to invest in improving sustainability by reducing bycatch, enhancing gear selectivity, and supporting science-led fisheries management.

“This landing is a fantastic achievement for the skipper, George Stevens, and the crew of Enterprise, as well as the team at W. Stevenson & Sons,” said Paul Trebilcock, Managing Director at W. Stevenson & Sons Ltd. “It reflects the experience of our crews and shore team, and underscores the important role Newlyn plays in the UK’s fishing industry. As ever, we remain committed to fishing responsibly and supplying high-quality, sustainable seafood to our customers nationwide.”

The Ocean Fish Group, one of the South West’s leading seafood processors, continues to invest in the future of British fishing – championing both traditional practices and innovation across the industry.

The Team Behind The Hand and Flowers to Launch Sister London Pub 

Chef Tom De Keyser alongside The Tom Kerridge Group is excited to announce the opening of The Chalk Freehouse in Chelsea on Monday 16 June. Located a stone’s throw away from the Kings Road in a two-storey Victorian property, The Chalk Freehouse plans to commemorate the beauty of traditional British gastropub dining using the flare that over a decade in Marlow has sparked in De Keyser.

De Keyser, who has worked alongside Kerridge for 12 years, was most recently Head Chef at The Hand and Flowers in Marlow – the first pub in the world to be awarded two Michelin stars. He also previously served as Head Chef at The Coach, another of Kerridge’s Marlow establishments, which holds one Michelin star. As he moves on to the next phase in his career, he will be succeeded at The Hand and Flowers by Sarah Hayward, crowned Michelin Young Chef of the Year in 2023, who will move from The Coach where she is currently Head Chef. Also supporting the team and leading front-of-house at The Chalk is Lourdes Dooley, General Manager of all three of Kerridge’s Marlow venues – The Hand and Flowers, The Coach, and The Butcher’s Tap and Grill.

The word Chelsea derives itself from the Anglo-Saxon Caelichyth, meaning “chalk wharf” and the pub pays homage to the area’s vibrant maritime heritage, where chalk and limestone were once unloaded. A three-course menu, available for lunch and dinner, brings forth the refined, yet humble cooking for which De Keyser has built both him and former establishments a name, and exemplifies the beauty of a British gastropub done well.

Comforting classics feature throughout, starting with snacks (£5.50-£16) and starters.

(£9-£19.50). Guests can enjoy the likes of Cheese & Onion Scone with Whipped Mustard and Herb Butter; and Spiced Chicken Thighs with Tarragon & Caper Mayonnaise in either the bar or dining room, for example, or start things off with The Hand and Flowers’ signature Chicken & Duck Liver Parfait with Poultry Jelly & Apricot Chutney. Other starters include Cornish Crab and Crushed Jersey Royal Potato Salad with Brown Crab Aioli; or Baked Saffron Rice with Oxtail and Grilled Marrow.

Mains (£21-£31.50) will highlight both land and sea, from a Pork Chop Schnitzel with Smoked Bacon Cabbage and a Fried Duck Egg; to the Curry Roasted Baby Chicken with Braised Butter Beans and Preserved Lemon; and Roasted Ray Wing with Crispy Cockles and Anchovy & Garlic Dressing. The Chalk’s blackboard will also feature daily specials like Olive Oil Baked Turbot with Bone Gravy and Gooseberry Dressing ‘Vierge’; and Fillet of Beef On The Bone with Garlic Butter. For those dining at lunchtime, a Set Menu is also available, offering exceptional value at two courses for £18.50 or three courses for £25.

On Sundays, a roast of 30-day Dry Aged Rib of Beef with Buttered Heritage Carrots, Roast Potatoes and Yorkshire Pudding will be on offer in addition to the usual menu. (£36.50).

Alongside Homemade Ice Creams, the dessert offering includes a decadent Chocolate Tart with Smoked Sea Salt and Crème Fraîche; a warm Pork Fat Chelsea Bun served with a Vanilla Custard; and a Brown Sugar Pavlova that captures the essence of the season with English Strawberries and a touch of Cabernet Sauvignon Vinegar.

The wine list has been put together by Gavin Hills, also from The Hand and Flowers and offers a remarkable selection that blends Old World tradition with the bold innovation of New World regions, appealing to a wide range of tastes and occasions. Of course there will be a wide choice of beers available – from lagers and IPAs, including The Hand and Flowers’ very own; to stouts, ciders and non-alcoholics. The “Monthly Special” on cask provides an option for regulars looking for something different.             

Taking over the site from a previous pub within the Tom Kerridge group, The Chalk Freehouse will undergo a light refurbishment in keeping with the new feel. Guests can enjoy drinks and snacks at the custom-built hardwood bar or relax in the garden area, while the 60-cover dining room – including a 10-seater private room – offers a more formal dining experience.

Commenting on the opening, Tom De Keyser said: “I’m so excited to be taking on the next stage of my career within the Tom Kerridge Group and opening a new site. Tom has taught me so much about proper gastropub dining and what it is to create truly brilliant food within the context of a pub menu – I can’t wait to bring everything I’ve learned to Chelsea for The Chalk’s opening. I’m ever grateful for Tom’s continued guidance and know that together, with the support of a great team including colleagues like Lourdes and Gavin, we’ll open something great in West London.”

Tom Kerridge added: “Ever since I met Tom DK 13 years ago I knew he’d go far within our Group. He’s brought so much to both The Coach and The Hand and Flowers over the years and I have full confidence that he’ll do the same with The Chalk. He’s worked really hard on this new concept creating some absolutely standout dishes, and I know with the help of our incredibly loyal team he’ll do brilliantly in bringing it to life. It’s great to see Tom opening his first standalone site – it’s a true celebration of all the hard work and dedication he’s put into his career so far. I can’t wait for the doors to open.”

The Chalk Freehouse will open on 16th June, welcoming bookings and walk-ins.

Opening hours: Monday – Saturday 11-11pm (À La Carte 12-230pm | 530-945pm); Sunday 12-1030pm (À La Carte 12-330pm | 530-945pm); Snacks available daily 12-945pm

Address: 25-27 Tryon Street, Chelsea, SW3 3LG

Website: www.thechalkfreehouse.co.uk

Social: @thechalkfreehouse

Cornwall College Dominates as Phoebe Mortimer Wins Fifth Annual Student Pastry Chef of the Year

Phoebe Mortimer of Cornwall College has been named the winner of the fifth annual Student Pastry Chef of the Year competition, held on 13th May at West London College’s Taste Restaurant and training kitchens. Hosted by The Chefs’ Forum, the event celebrated the very best in emerging pastry talent and delivered what judges described as the most impressive field to date.

Now firmly established as a key fixture in the culinary calendar, the competition attracted elite student chefs from colleges across the UK. Dressed immaculately in Bragard jackets emblazoned with sponsor logos, each finalist brought a unique interpretation of pastry excellence, showcasing technical skill, creativity, and professionalism far beyond their years.

Phoebe Mortimer’s poised, precise, and artistically executed Tropical Arctic plated dessert and Lychee Lime Fizz and Nutty-Nana petit fours won over the judges in a closely contested finale. Her display of compassion, graciously allowing fellow contestants to present their dishes first due to warm weather conditions, earned admiration from all present and exemplified the professionalism and camaraderie at the heart of the industry.

Phoebe said

“I am so excited to win, I cannot believe it, I’m crying happy tears don’t worry! I have had such a wonderful day and this has been a fantastic experience and I am so grateful to my mum Lucy and lecturers Clyde Conollon and Ashley Carkeet for all of their wonderful support.”

Alongside the coveted title, Phoebe was presented with a hand-painted Wedgwood plate and a suite of prizes, including a culinary trip to France to visit Andros Purée HQ, a second opportunity to visit Paris for a day’s training at PatisFrance HQ with one of their development chefs courtesy of Ritter Courivaud, and a haul of luxury ingredients, including Giusto Mannenetti 23ct Edible Gold Crumb décor. All finalists received generous sponsor goody bags, with prizes worth thousands of pounds.

Second place was awarded to Jessica Sale of Loughborough College, whose Blueberry Delice plated dessert and Chocolate Orange Bonbons and White Chocolate and Passion Fruit Macaron petit fours demonstrated bold flavour combinations and meticulous technique. Third place went to Lucy Hammett of Cornwall College’s St Austell campus, whose refined and elegant presentation impressed the judging panel.

Joint Head Judge and renowned International Pastry Consultant Martin Chiffers praised the calibre of entries and expressed pride in Cornwall College’s success:

“This was a fantastic event, and I’m very proud that Cornwall College did so well, with two students on the podium. I started there in 1984 and had a fantastic start to my career. All of the students were extremely professional, dedicated, and passionate about their work, which was great to see. Huge thanks to the sponsors, judges, and The Chefs’ Forum for making it possible and supporting the next generation of pastry chefs.”

Joint Head Judge Franciane Tartari added:

“The Chefs’ Forum Student Pastry Chef of the Year 2025 showcased an extraordinary level of talent, creativity and precision from our next generation of pastry chefs. Witnessing these young professionals rise to the challenge was nothing short of inspiring. Congratulations to Phoebe Mortimer from Cornwall College, her artistry, skill, kindness and composure truly set her apart as a deserving winner. The future of British pâtisserie is in brilliant hands.”

The competition not only marked a high point in the student chefs’ academic journeys but also signalled the beginning of bright futures in some of the UK’s and Europe’s finest pastry kitchens. The standard set in this year’s final reflects the dedication of catering colleges nationwide in nurturing talent and the growing importance of professional pastry as a career pathway.

The Chefs’ Forum extends its sincere thanks to all our sponsors: Matfer Bourgeat, First Choice Produce, Andros Chef, Bragard, MCS Technical Products, Wedgwood, Xoco, Terra Firma, Ritter Courivaud, Pastry Gelato Equipment and Pure Ionic Water.

Judges: Biju Joshwa, Franciane Tartari, Martin Chiffers, Mauro Di Lieto, Michael D’Angelo, Miranda Reci, Mohan Boddula, Nicolas Houchet, Nicole McKenzie, Thibault Hauchard, Rebecca Marshman and Bobby Singer.

Thank you to Denise Charles, Bob Carruthers and the students from West London College for hosting and cooking up a wonderful BBQ lunch on the Weber BBQ and Borniak smoker, sponsored by Aussie Beef & Lamb, First Choice Produce and Direct Seafoods London who helped make this landmark fifth edition a resounding success.

Kuba’s Curing & Smoking Workshop Showcased the Art of Flavour with Borniak Smokers

Smoke hung sweetly in the air at West London College this week, as Chefs, Butchers, Pit Masters and students gathered for a captivating Curing & Smoking Workshop featuring the exceptional versatility of Borniak Smokers. From hot-smoked bacon to cold-smoked chalk stream trout, the event celebrated the culinary potential of smoking seasonal produce with one of Europe’s most innovative food smoking systems.

The event was a masterclass in flavour, with a thoughtfully curated tasting menu by National Chef of the Year, Kuba Winkowski, ably assisted by Adam Muller.

Kuba’s delicious menu celebrated both tradition and creativity. The chefs, butchers and pit masters who attended were treated to a wonderful array of smoked delights, including Hot-Smoked Bacon and ham, Cracow Sausage, and Kabanos (a spicy ‘Peperami-style’ meat stick). They also enjoyed inventive dishes like Cold-Smoked Whipped Feta with Dukkah and Hot-Smoked Carrots and a showstopping Warm-Smoked Dark Chocolate Tartlets, finished with Hot-Smoked Salt.

Kuba said

“I think this is an excellent smoker, as the automated smoke generator ensures consistent, clean smoke over long periods, which is very important when producing high-quality smoked products like those showcased today.  I can also achieve precise temperature control, unlike other charcoal smokers using wood chips that need constant monitoring – I would wholeheartedly recommend Borniak to my chef peers, and I have demonstrated how versatile it is today in my menu.”

At the heart of it all stood the Borniak Smoker, a Polish-engineered, market-leading, stainless steel smoking cupboard that has earned a reputation across Europe for being easy to use, highly efficient, and remarkably consistent in its results.

Designed with the professional chef in mind, Borniak smokers allow users to cold or hot smoke a wide variety of ingredients with minimal fuss and maximum control.

The Borniak Smoker boasts many features, advantages and benefits:

• Electric Operation: Plug-and-play simplicity with digital control panels, making temperature and smoke regulation effortless.
• Cold & Hot Smoking Capabilities: Perfect for everything from delicate fish and cheeses to robust meats and even chocolate.
• Automatic Smoke Generator: Ensures a clean, continuous stream of smoke for precise flavour without the need for constant monitoring, which sets it above other smoking methods and allows chefs to get on with other tasks in the kitchen while Borniak does its thing.
• Efficient & Economical: Uses minimal wood chips to produce a rich, even smoke, making it cost-effective for both commercial use.
• Durable Stainless-Steel Construction: Built to last and designed for easy cleaning and maintenance.

“We were delighted to showcase just how flexible and effective the Borniak smoker is,” said Michal Szmaj, Director at Borniak UK, who led the workshop. “Whether it’s seafood, seasonal vegetables, nuts or even dessert, this machine delivers superb, repeatable results with almost no learning curve.  Kuba’s dishes wowed the guests, and they all enjoyed a wonderful buffet-style lunch on a beautiful day and we were really impressed with the interest and enthusiasm from the guests.

Catherine Farinha joined Michal in presenting Borniak to the room, she said

“Michal has been working with The Chefs’ Forum to showcase his fantastic smoker to UK chefs.  We also have one at our HQ and are looking forward to creating some excellent food this summer in our outdoor kitchen.  We are very grateful that he has given two smokers to West London College for the students to learn all about one of the oldest cooking methods there is and also to lower food waste and increase the shelf life of fresh produce.  Smoking has historically been used to preserve meat and fish as it reduces moisture and inhibits bacterial growth.  We are very much looking forward to showcasing more smoked delights from Kuba at our Cotswolds, Bath and Wiltshire Chefs’ Lunch at Bowood Hotel, Spa and Golf Resort next week.”

Kuba and Adam’s menu reflected the spirit of the event : Seasonal, sustainable, and sensational, comprising of the following dishes created using the Bornaik Smoker – The Chef’s Smoker and served in the sunshine:

• Purple Sprouting Broccoli with Warm Smoked Nuts & Smoked Chilli Dressing
• Spiced Hot Smoked Prawns
• Warm Smoked Mackerel with Smoked Beetroot Relish & Rye Bread
• Warm Smoked Venison with Smoked Garlic Mayo & Parmesan
• Hot Smoked Fillet Steak with Warm Smoked Marrow & Persillade
• New Potatoes, Asparagus & Baby Gem with Hot Smoked Butter
• Cold Smoked Sea Trout with Kohlrabi & Apple Salad

Produce was kindly sponsored by The Lincolnshire Game Company, Campbell Brothers Butchers, First Choice Produce and Direct Seafoods London, celebrating the best of British seasonal ingredients.

With smoking growing in popularity among British chefs, the Borniak smoker enables anyone to master the art of smoking with the right equipment. Attendees left inspired with a whole gamut of smoky, seasonal recipe ideas, all with smoke as a key ingredient, exciting cooking technique that will add excellent flavour and theatre to any menu.

**SMOKING OFFER** – £200 cash back on all stainless steel smokers – Valid until the end of May 2025 – Use discount code TCF2025 at the checkout – Visit www.borniak.co.uk NOW to place your order.

Public Sector Chefs Discover the Power of Pulses at West London College’s Menu Innovation Day for Lentils.org

West London College played host to an inspiring and flavour-filled day of culinary creativity as 13 talented public sector chefs came together for a unique menu development event in collaboration with Lentils.org. The chefs each crafted a unique dish using Canadian-grown green and red lentils—an ingredient gaining global attention for both its incredible versatility and powerful sustainability credentials.

The event celebrated the versatility of lentils, while highlighting their vital role in climate-conscious food systems. Lentils are a carbon-negative crop, and thanks to their natural ability to fix nitrogen in the soil, they reduce the need for synthetic fertilisers. In addition, they can be grown with minimal tillage, helping to preserve soil structure and prevent erosion—a critical factor in sustainable agriculture.

The Chefs’ Forum carefully curated the day and began with an introduction to the Canadian lentil story. Lentils.org UK & Ireland representative, Sarah Block presented how lentils are grown using eco-friendly methods and why they are ideal for health-focused, sustainable menus, particularly in public sector settings like hospitals, schools, colleges, and universities.

The chefs were then treated to an idea-packed recipe development session, led by chef Ben Rowland exploring fresh, creative ways to incorporate lentils into everyday menus. From comforting classics, like tray bakes, curries and casseroles to bold global flavours, from all corners of the world the potential of lentils was explored from every angle.

During the hands-on innovation session, each chef prepared a signature dish showcasing green or red lentils. The dishes ranged from smoky lentil frankfurters to curried goat and lentil cottage pie with sweet potato topping, spicy lentil smash burgers to lentil-infused soups, delicious lentil muffins, and breakfast bagels, showcasing just how adaptable lentils are across cuisines and mealtimes.

Dishes created by the chefs on the day:

• Spicy Lentil Pancake with Toasted Pitta Bread by Oni Adedayo Adeyeye Royal, Brompton Hospital
• Lentil Crème Brûlée by Brahim Barhay, Juniper Ventures Ltd
• Beef & Lentil Breakfast Muffin by Mekhi Evans, Royal Free London NHS Foundation
• Koshari by Thomas Hempstead, BonCulina
• Venison & Lentil Lasagne by Tim Radcliffe, NHS England
• Lentil, Dates and Mixed Berries Rouladen with Lentil and Mango Cream by Nedko Rusev, Guys & St Thomas
• Breakfast Verrine with a Lentil Granola by Wayne Harris, NH Case
• Lentil Kebabs Served with Tzatziki and a Green Salad by Ras Ansari, Harefield Hospital
• Red Lentil Bagel by Andy Pycroft, Chefs in Schools
• ‘Til Dawg (Lentil Hot Dog) by Sameer Nepal, Jay Bhattarai, Frazer Connolly and Bikram Magar, University of West London
• Shorbet Adas by Sameer Nepal, Jay Bhattarai, Frazer Connolly and Bikram Magar, University of West London
• Curried Goat and Red Lentil Cottage Pie with Sweet Potato Topping by Denise Charles, West London College

A professional food photoshoot followed to capture the beautiful and practical dishes developed throughout the morning, which will soon be available in a collection of recipe cards, to celebrate each chef’s dish and share the wonderful creations to all who would be interested in seeing them.

The chefs then gathered to share and enjoy their creations over a communal buffet-style lunch that celebrated the diversity and flavour of lentils.

Lentils are nutrient-dense, protein-rich, and naturally low in fat—making them a perfect ingredient for public sector foodservice, especially where cost, nutrition, and sustainability are all priorities. Their low carbon footprint and minimal water requirements make them one of the most planet-friendly protein sources available today.

“Our role is to support UK public sector chefs as they look for ways to use more lentils across their menus,” said Sarah Block. “As demand grows for sustainable, nutritious, and affordable food solutions, lentils are the perfect choice for forward-thinking kitchens. This day was a perfect example of chef creativity at its best.”

Lentils.org is the global voice of Canadian lentils, working to promote the use of lentils worldwide by sharing their nutritional benefits, sustainability advantages, and culinary versatility. Canadian lentils are grown to the highest standards of environmental stewardship and food safety.

Students Take Action on Food Sustainability in Hands-On Workshops with No Mise En Plastic

Students at South & City College Birmingham and West London College have taken an important step toward a more sustainable future through two impactful No Mise En Plastic workshops.

The sessions, held on Monday 17th March in Birmingham and Wednesday 30th April in London offered a hands-on, interactive learning experience that empowered culinary students to rethink their role in transforming our food system.

Each workshop encouraged active participation and practical engagement. Students explored how their menu choices can influence sustainability, reduce environmental impact, and strengthen local food networks. A key component of the No Mise En Plastic mission is reconnecting young chefs with the source of their ingredients, bridging the gap between farms and kitchens.

Participants were introduced to the theory of agroecological foods, the principles that underpin sustainable farming, and the Today’s Menu online resource – a tool for UK based chefs who want to make delicious food and create positive change in our food system. Through group discussions, critical thinking exercises, and hands-on activities, students developed a deeper understanding of food system challenges and solutions.

“We really believe that chefs have the power to shape food trends and it’s time we used it. By celebrating these ingredients on menus today, we can shift the way we all eat for the better.”
Jack Feeny, Founder of NMEPlastic

The sessions at both colleges—each proud partners of the Chefs’ Forum Academy—underscore the importance of sustainability-focused education in culinary training. The initiative continues to highlight how future chefs can be key agents of change in building a more resilient and equitable food future.

“The No Mise En Plastic workshop was an eye-opener for our students. It gave them a real understanding of how their food choices can influence the wider food system, and the hands-on format really brought the learning to life. Workshops like this are vital for preparing our students to become thoughtful, responsible chefs who are conscious of their impact from kitchen to community.”
Sheri Cadwallader, Senior Technician for Hospitality and Catering at South & City College Birmingham

“This workshop was an incredibly valuable experience for our learners. It not only deepened their understanding of sustainability in food but also helped them see how they can actively contribute to a better food future through their day-to-day decisions in the kitchen. It’s encouraging to see them so engaged and inspired by the session.”
Denise Charles, Head of Curriculum – Service Industries at West London College