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NHS England Healthcare Chefs and Foodservice Stakeholders Talk Sustainable Futures in Birmingham

The latest “Eating The Rainbow” workshop took place on March 12th at South and City College Birmingham, bringing together NHS Chefs, Catering Managers, and Sustainability Leads. This vital session is part of a nationwide taskforce designed to generate a food waste reduction and sustainability strategy with food service stakeholders across the UK.

In partnership with NHS catering experts, The Chefs’ Forum continues its nationwide series of workshops aimed at shaping the second edition of The Healthcare Chefs’ Knowledge—a key resource tracking progress since the 2020 NHS Hospital Food Review. These interactive sessions provide healthcare chefs with a platform to collaborate, share best practices, and contribute to the ongoing evolution of hospital food service.

Tim Radcliffe, Net Zero Food Programme Manager at NHS England, emphasised the importance of this initiative:
“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will provide critical insight into hospital food practices, focusing on sustainability and waste reduction. This edition will be an essential tool for chefs and caterers, equipping them with strategies to minimise food waste while delivering high-quality, nutritious meals. We are delighted to partner with The Chefs’ Forum to showcase the fantastic work being done and continue to drive forward positive change in healthcare catering.”

This edition will spotlight 100 carbon-conscious recipes designed to enhance sustainability and patient well-being. Additionally, it will explore practical waste management techniques that hospitals can implement to optimise resources and reduce their environmental footprint.

PHD Researcher at the UK Food Systems Centre For Doctoral Training, Andrea Zick, led the session with Tim and highlighted the significance of the discussions:

“I am honoured to have facilitated the fourth NHS England workshop in association with The Chefs’ Forum, deepening my understanding of the systemic change required in large organisations like the NHS. Achieving the ambitious goals of the NHS Hospital Food Review demands a systems-thinking approach—one that aligns with my experience in systems change facilitation through the School of Systems Change. This perspective reinforces the need for structured reflection and collaboration among stakeholders, ensuring that each menu cycle not only meets immediate demands but also drives long-term improvement in NHS food service.”

Philip Shelley, Senior Operational Manager and National Lead for Net Zero is delighted with the content and take-aways being yielded from this series of sustainability workshops, he said

“These workshops allow us to bring together NHS chefs, suppliers, and sustainability experts to address key challenges such as food waste and cost efficiency. Food accounts for approximately 6% of our total carbon emissions in the NHS. It is estimated that the NHS disposes of approximately 14 million kilograms of unserved meals each year. Promoting healthier menus and minimising food waste will help cut costs and carbon while improving the health of patients, staff, and visitors. The conversations we have at these sessions are incredibly valuable, providing practical solutions that can be applied across hospital kitchens, food supply chains, and catering services.”

As one of five regional workshops led by The Chefs’ Forum, the Birmingham event underscored the NHS’s commitment to sustainability in healthcare catering. The workshop also provided a unique learning opportunity for culinary students at South and City College Birmingham, who collaborated with NHS chefs and assisted in preparing sustainable, waste-conscious meals for the delegates in attendance.

Catherine Farinha, The Healthcare Chefs’ Knowledge Publisher and Workshop Project Coordinator, reflected on the session’s impact:
“This workshop was a fantastic opportunity to engage with NHS catering teams and witness first-hand their dedication to tackling food waste in healthcare. Seeing chefs and managers share their expertise and practical solutions is inspiring. This collaboration ensures that we reduce waste and create sustainable, cost-effective, and nutritionally balanced menus across the entire estate of 209 NHS Trusts.”

The workshop at South and City College Birmingham supported the NHS’s broader sustainability goals, empowering chefs, Facilities and Catering Managers to innovate and share best practices in healthcare catering. These workshops extend beyond recipe development—they drive systemic change to ensure that hospital food is both nourishing and environmentally responsible.

A highlight of the day will be a delicious ‘Eat The Rainbow’ lunch prepared by the students South and City College Birmingham Culinary Team, led by NHS Supply Chain Chefs Andy Chan and Mike Sharp, featuring a variety of vibrant and sustainable dishes that demonstrate how eco-conscious practices can be seamlessly integrated into hospital menus.

Andy Chan said
“I have worked with The Chefs’ Forum in the hospitality sector for the past decade and worked with them on many events. It is wonderful that we are now working together again within the healthcare sector to bring together NHS chefs and food service stakeholders to promote careers in the sector to the next generation. The students were fantastic, they had a great attitude to work and they were really interested in the NHS food system and showed great interest in working within healthcare catering, which was lovely to see.”

The Menu:

Winter vegetable salad with beetroot dressing
Green bean salad with white balsamic miso
Sweet chilli chicken with garlic, lemon and coriander, served with fragrant rice

Dessert

Gluten-free apple and ginger crumble served with custard
Fruit kebabs

Philip Shelley concluded:
“By bringing together top NHS catering talent and sustainability experts, we are making real strides in transforming hospital food services. Engaging with students at South and City College Birmingham highlights the importance of education in this journey—we are shaping the future of healthcare catering by inspiring the next generation of chefs to prioritise sustainability and innovation.”

For more information on the upcoming book launch at Healthcare Catering Live on September 9th at the NEC, or to get involved in future sustainability-focused workshops across the UK—as a healthcare foodservice professional, equipment or produce supplier to NHS Supply Chain, sustainability lead, kitchen manager, dietitian or chef —please contact: catherine@redcherry.uk.com

NHS England Carbon and Sustainability Workshop at Northampton College

Northampton College Hosts NHS England Event to Inspire Future Healthcare Chefs and formulate future GHGE, carbon reduction strategy with a room full of NHS healthcare foodservice stakeholders.

The Lane Restaurant and Brasserie, the world-class training restaurant at Northampton College, proudly hosted a special event today in collaboration with NHS England and The Chefs’ Forum. The event brought together students, healthcare professionals, and industry leaders to inspire the next generation of hospital chefs.

The event, held at the college’s state-of-the-art facilities, aimed to showcase career pathways within the NHS England and encourage young people to consider a future in healthcare catering. Attendees had the opportunity to engage with NHS England representatives, participate in a hands-on workshop, and gain valuable insights into the diverse range of roles available in the healthcare foodservice sector.

“We are delighted to have welcomed NHS England Net Zero Leaders, Catering Managers and foodservice stakeholders to Northampton College today,” said Phil Martin, Curriculum Manager for Hospitality and Catering at Northampton College. “This event has provided an invaluable opportunity for our students to explore potential careers within the NHS and gain a deeper understanding of the skills and dedication required to work in healthcare catering. It was also a wonderful opportunity to showcase some local food and drink producers from Northampton Food and Drink including Well Roasted Coffee Company, Houghton Hams, Farrington’s Mellow Yellow dressings, Hargrave Mee Blueberries, Sol Haven & The loving Chef, Moulton Salma Soulful.”

Throughout the day, the stakeholders participated in an interactive carbon and sustainability workshop, including recipe formulation activities, blue sky thinking on carbon and sustainability strategy and discussions led by Tim Radcliffe, Net Zero Food Programme Manager at NHS England and Catherine Farinha, CEO at The Chefs’ Forum.

Tim Radcliffe said
“It is very important that we gather our colleagues together to talk about food waste reduction, responsible sourcing and how we can collectively create more sustainable menus within our NHS Trusts. I very much enjoyed delivering today’s session and was impressed with the knowledge and passion in the room. I am really excited for the future and look forward to hearing from the delegates on how they have applied the knowledge shared and acquired today to their individual settings.”

Catherine Farinha added
“We are delighted to be running this series of six Carbon and Sustainability Workshops nationwide, in association with the Net Zero Leads for Foodservice in NHS England. We are also writing a new book, The Healthcare Chefs’ Knowledge 2: Eating The Rainbow, which will largely comprise the content and ideas yielded from the six workshops across six regions of England.”

The Healthcare Chefs’ Knowledge 2: Eating The Rainbow is set to launch at Healthcare Catering Live on the 9th September and will be a valuable resource and recipe bank of 100 sustainable and carbon-friendly recipes that all NHS chefs should know.

Headline Sponsor, Jacklyn Case, Sales and Marketing Director at NH Case said
“I am truly delighted to be here today, and it has been fascinating to hear about all the ways NHS England is striving to reduce its carbon footprint and enhance sustainability. NH Case has been supplying the NHS for nearly 60 years with a diverse range of sustainable fish species and low-carbon ready meals. It is our pleasure to support this new publication, enabling us to communicate how we can assist NHS healthcare caterers in producing sustainable and delicious meals for patients, staff, and visitors.”

Representatives from NHS England emphasised the importance of inspiring the next generation of healthcare workers, particularly as the industry faces a growing demand for skilled professionals.

“Events held at our colleges like this one are crucial in shaping the future workforce of the NHS,” continued Radcliffe. “We want to encourage young people to consider a career in healthcare catering and demonstrate the rewarding and impactful nature of these roles. Today’s event has been a fantastic opportunity to bring our stakeholders and colleagues together to discuss sustainability, engage with the teaching team and students at Northampton College and highlight the vast career possibilities within the NHS. The students created a beautiful lunch, offering our esteemed delegates the opportunity to enjoy ‘Eating The Rainbow’ and showcasing local wild venison in a beautiful cottage pie, which proved very popular indeed.”

The event underpinned Northampton College’s ongoing commitment to providing students with valuable career-focused opportunities, supporting local food producers and strengthening its partnerships with key industry stakeholders and employers, this time NHS England and careers in Healthcare Catering.

The lunch was kindly sponsored by producers from Northampton Food and Drink, and made by the students with the NHS chefs – Leanne Turk and Matt Dodds from NHS Supply Chain.

For more information about Northampton College and its hospitality and catering courses, click HERE.

For more information on The Chefs’ Forum, forthcoming Carbon and Sustainability Workshops and the new publication, The Healthcare Chefs’ Knowledge 2, Eating The Rainbow, contact catherine@redcherry.uk.com

Photography & film by Carlos Farinha

Hospitality Industry Taster Day Inspires 200 West London Students

On Tuesday, March 4th, 2025, 200 students from West London College feeder schools experienced the very best of the hospitality industry at a Hospitality Industry Taster Day, filled with live demonstrations and entertainment—proving that when The Chefs’ Forum is given a stage, a spectacular show follows!

West London College hosted the special student event, welcoming students from 10 invited schools for an exclusive glimpse into the world of hospitality. The event was opened by Denise Charles, Head of Curriculum for Hospitality and Catering and Vice Principal, Charles Nelson, who welcomed the young visitors along with the Travel and Tourism and Cabin Crew students who gave a safety briefing and told the audience where the toilets and fire exits were located.

Throughout the day, captivating demonstrations were complemented by outstanding musical performances from Manchester rapper Lowkeylimit and dancers Princess Van-Der-Larbi, and Jake Morgan. The performances energised the young audience, reinforcing the role of music and dance in engaging students of this age group and linking the arts of food and music.

First up on the demo stage was Stephen McClarty, Chef Patron at Sharkbait & Swim, joining forces with Charlie Brockwell from Direct Seafoods London to give a fantastic ‘Fishmonger & Chef’ demonstration. Charlie broke down a whole Chalk Stream Farm trout and then invited Oliver Birkmanis, a year 9 student from Buxton School to help remove the pin bones!

Stephen then created a delicious dish of pan-seared chalk stream trout with palourde clams, sauteed potatoes, samphire and trout roe beurre blanc, which went down a treat with the students as taste tasters. Stephen cooked on CookTek Helios Induction hobs, kindly supplied by MCS Technical Products.

Stephen said to the audience
“I have always loved food and cooking and I knew when I was your age that I wanted to be a chef. I really enjoyed working with the students at West London College and can say that if you want to get into the industry, this is the college to go to – A great facility and so lucky to have all the different chefs come into the college as part of The Chefs’ Forum Academy – I wish I had all of this opportunity when I was at college.”

David Jordan, Head Chef at Bonds Mayfair, impressed students by crafting gourmet burgers beyond the ordinary. He invited students to join him in making a smash burger on stage. He also put the Unox Bakerlux convection oven to the test, generously supplied by the market-leading manufacturer, using it to bake beautifully garnished brioche buns with lashings of melted cheese, David’s secret to a lovely juicy burger!

As the demonstrations unfolded, canapé-sized portions of the dishes were distributed to students and pasta pots with Homepride bolognaise sauce were served at lunchtime, kindly sponsored by Premier Foods were served en-masse from purpose-built usherette trays from Thirst Solution.

The interactive event also featured an interactive mocktail demonstration led by National Bar Manager of the Year, Salvatore Maggio, Bar Manager at 5-Star Luxury Hotel, The Franklin, where young guests tried their hand at flaring.

Salvatore said
“I really enjoy sharing my knowledge and skill with young hospitality professionals in the making. Working with the students to create my signature Melody mocktail and a delicious Glory Fizz and Flower Power was really rewarding. I was very impressed with how quickly the students grasped the pouring and flaring techniques I demonstrated and feel they showed real promise – It was great to see!”

Mariela Petkova, Channel Marketing Manager at Premier Foods, reflected on the event:
“The students thoroughly enjoyed today. There was so much to taste and learn about. Premier Foods was delighted to sponsor pasta pots for lunch with our Homepride brand. Since the event ran over lunchtime, it was essential to provide a substantial and nutritious meal alongside the canapés, eclairs and mocktails.”

After lunch, an inter-school éclair filling and decorating competition, led by Bake Off: Professionals Winner, Mauro Di Leito ensued. This is an annual tradition, and the students got to be really creative!

Mauro was joined by new Executive Chef at The RAF Club, Elliot Plimmer and Franciane Tartari, our Joint Head Judge for Student Pastry Chef of the Year to judge the competition – There were so many excellent creations!

Denise Charles, Head of Curriculum at West London College, also shared her enthusiasm:
“We love hosting these taster days in partnership with The Chefs’ Forum. They offer school students a chance to visit the college and gain insight into the industry-leading establishments we work with. It was fantastic to collaborate with Stephen, Charlie, David and Mauro. The cocktail demo with Salvatore also added great excitement.”

Catherine Farinha, Director of The Chefs’ Forum, extended her gratitude:
“A huge thank you to all our participants and to West London College for their continued support. Stephen and Charlie were a great double act and Salvatore and Mauro also delivered an outstanding morning. We love bringing in top professionals from the best hotels and restaurants to inspire high school students and drive college registrations year on year. This is what the Chefs’ Forum Academy is all about.”

Students who participated in the demonstrations were rewarded with a complimentary copy of The Chefs’ Forum’s book, The Chefs’ Knowledge, as a new print run is now available to buy HERE.

The event also celebrated past students as success stories, alongside current students who had previously attended similar taster days. These initiatives are proving highly effective in increasing college enrolments each year, contributing to solving the ongoing chef shortage.
The Chefs’ Forum is actively expanding its network of Chefs’ Forum Academies across the UK and welcomes opportunities to stage similar events at further education colleges nationwide.

Photography & film by Carlos Farinha

University of West London’s Culinary Stars Shine at ‘Student Experience’ Event

The University of West London (UWL) proudly hosted an unforgettable ‘Student Experience’ event at Pillars Restaurant on Thursday (27) February, showcasing the remarkable talent and creativity of its Culinary Arts degree students.

This inaugural Student Experience event, curated by University of West London Culinary Ambassador Michael Coaker, is crucial in providing a cornerstone for students’ training and development.

Chef Michael Coaker said
“This evening’s function provided invaluable, hands-on experience under the expert mentorship of top industry chefs and dedicated lecturers. We are so very grateful to all of our supporters and sponsors, including Alliance Farmers Produce, The Hippodrome Casino, Essential Cuisine and Oranka Juice Solutions.”

He continued,
“The students have had a unique opportunity to refine their technical skills, experiment with new flavours, and master the art of high-end dining service in a real-world setting. The university continues to bridge the gap between academia and the industry by forging strong connections with top chefs and culinary professionals, ensuring that students are well-prepared for successful careers in hospitality.”

The evening was a resounding success. Students delivered an exquisite four-course menu and demonstrated their skill, innovation, and passion for fine dining, gastronomy and luxury hospitality, which are both specialisms in undergraduate and post graduate degree courses offered at the University of West London.

Guided by esteemed guest chefs and university lecturers, the students meticulously crafted and served a menu that delighted attendees with its bold flavours and refined presentation.

Professor Peter John, CBE, Vice Chancellor and President of The University of West London was delighted to host such a prestigious event, he said
“It was an absolute pleasure to meet all those who have mentored and supported our staff and students at the University. The evening was a genuine success, and we hope to repeat it in the months and years to come.”

An exquisite seasonal menu was created for 70 guests who attended:

Taster: Orkney scallops with celeriac & Cox’s apple purée, Scottish black pudding crumb
Starter: Roast Jerusalem artichoke, onion soubise with rainbow chard, cashew nut & Keralan spiced oil
Main Course: Asian “Lumina” Lamb loin, feta saffron mash, smoked aubergine & wild mushroom ragu, spiced red wine sauce
Dessert: Amalfi lemon tart “brûlée” with raspberry sorbet, limon & shiso cress

Front of House Lecturers, Giovanni Gargasole and Sabina Paval, headed-up the restaurant set-up and service, while Chef Lecturers Paulo Oliveira and Cristian Boglaru led the kitchen team.

Sabina said
“Events like these are so important to showcase our wonderful restaurant and the talent of our chef lecturers and students. The students enjoy real-life service experiences within Pillars, and it is a fantastic opportunity for them to network and forge industry links and connections before graduation.”

Their invaluable guidance gave students first-hand insight into the fast-paced and demanding world of professional gastronomy. The ‘Student Experience’ event is central to UWL’s commitment to practical learning.

Guests, including industry professionals, university stakeholders, and sponsors, were very impressed by the students’ remarkable ability to execute a sophisticated fine-dining experience. The evening celebrated culinary excellence and reinforced the importance of experiential learning in shaping the next generation of talented chefs.

As the University of West London continues to live up to its excellent reputation of developing future leaders in the culinary arts, experiences like these remain integral to the students’ journey towards achieving culinary excellence, dedicated to showcasing their creativity, dedication, and passion for gastronomy.

For more information about upcoming events and the wide range of culinary and food degree programs at UWL, please visit www.uwl.ac.uk

Ready, Steady, Cooks&Co!

Exclusive Cooks & Co Menu Development Day at West London College

West London College hosted an exciting and interactive menu development day in collaboration with RH Amar and Cooks & Co, bringing together top chefs, students, and food industry professionals for an inspiring day of culinary creativity. At The Chefs’ Forum Academy, this exclusive workshop spotlighted premium ingredients from the Cooks & Co range, including Anchovies, Porcini Mushrooms, Artichoke Hearts, and Red Pesto.

This unique event saw 12 leading chefs working alongside hospitality students as part of ‘Careers Week,’ giving them valuable insight into the world of food marketing management and menu development. The hands-on experience will allowed students to develop their skills and explore career pathways in the culinary industry.

Pete Johnson, Brand Consultant at RH Amar commented,
“Today was our first step in planning how to reset the Cooks&Co brand and to connect with more Chefs and foodservice professionals. We were here to fact find, to learn how to inspire and to learn to speak their language! We aim to be the ‘quiet hero’ of professional kitchens. Big thanks go to The Chefs’ Forum for connecting us with West London College and such a fantastic brigade of talented chefs.”

A Ready Steady Cook-Style Challenge!

One of the event’s highlights was an exhilarating ‘Ready Steady Cook’ style challenge, where the chefs crafted 12 innovative dishes using a specially curated selection of Cooks & Co ingredients alongside a variety of seasonal produce. From fish and meat to vegetables, rice, and pasta, the chefs will have to think on their feet and create restaurant-quality plates in just one hour.

The Cooks&Co Creations produced:

Rob Grist, Exec Chef, South Place
Anchovy, Pan Confit Tomato, Wild Garlic Pesto, Pine Nut

Jeffrey Gonzales, Chef Lecturer, West London College
Deconstructed Asian Porcini Mushrooms

Graham Green, Chef Patron, Green Herring Catering Co
Buttermilk and Pesto Chicken

Keiko Urakawa, Head Chef at Café Bar Necco
Artichoke Kushi Katsu (Breaded and Deep Fried Artichoke Hearts)

Patrice St Yves, Chef Patron, Le Gobble
Grilled Asparagus, Porcini Praline, Citrus Sabayon

Rafael Ferreira Cardoso, Head Chef, BaxterStorey
Pearl Barley Red Pesto Risotto with Braised Chicken

Daniele Ciniglio, Sous Chef, Royal Garden Hotel
Porcini Risotto

Aline Quina, Chef Patron, Filo
Grilled Red Mullet with Artichoke Two Ways, Edamame Beans & Lime

Alan Bird, Chef Consultant, Chef Alan Bird Consultancy
Pissaladerie

Sabah Shukur, Level 3 Student, West London College
Creamy Artichoke Tagliatelle

Bob Carruthers, Chef Lecturer, West London College
Pissaladerie

Jahmi Freeman Wright, Chef de Partie, Corinthia
Pan Fried Cod with Mushroom Sundried Tomato Pesto Sauce and Chilli Garlic Spinach

Level 3 Student Sabah Shukur cooked a delicious dish of Creamy parmesan artichoke tagliatelle with white truffle oil and basil, he said
“I have had a brilliant time working with Cooks&Co ingredients today and it also allowed me to practice producing dishes in a competition environment. I chose to cook with Cooks&Co artichoke hearts as they have a lovely creamy texture, and it is also not found in everyday dishes, which makes them unique and delicious from my point of view. I have really enjoyed meeting the guest chefs, too, and seeing and tasting all the wonderful dishes produced today.”

Each chef received an advance list of available ingredients and the star products from the Cooks&Co range, allowing them to plan their approach. The final dishes were photographed for future use, capturing the innovation and expertise behind each creation.

Additionally, a series of ‘Chef Hacks’ will be filmed and shared on social media by RH Amar in the coming weeks, offering tips and insights to inspire fellow chefs and food lovers.

Insights and Feedback

As part of the development process, the event featured a focus group element, where the participating chefs provided valuable feedback on the products and their application in professional kitchens. This feedback was gathered through a survey accessed via QR code, ensuring a seamless and interactive way to capture opinions. The results will then be compiled into an art worked report, providing insights and suggestions for future product innovation and menu development.

A Collaboration of Culinary Excellence
This event is a fantastic opportunity for aspiring chefs and hospitality students to engage with industry professionals, gain real-world experience, and enhance their understanding of menu development and ingredient application. Hosted by an experienced chef lecturer, the workshop will not only celebrate the versatility of Cooks&Co ingredients but also encourage creative thinking and culinary innovation.
By bringing together education and industry expertise, the Cooks&Co Menu Development Day was an inspiring and informative event, reinforcing West London College’s commitment to nurturing the next generation of culinary talent.

Stay tuned for exclusive highlights and behind-the-scenes content from this extraordinary day of food innovation – Yes, we filmed EVERYTHING!

The Roux Scholarship Announces its 18 Regional Finalists for the 2025 Competition

The Roux Family are delighted to reveal the names of the 18 chefs who will take part in the regional finals for The Roux Scholarship 2025. This year, 14 of the 18 finalists are new to the competition and they hail from establishments as far afield as Scotland and Devon.

The 18 chefs, and two reserves, were selected from their written recipes that had to use two gurnard fish, mussels, dulse seaweed and parsnips. They were submitted anonymously to the judges, who took part in the Recipe Judging day at The Waterside Inn on 19th February 2025. The 18 finalists will compete in two regional finals which will be held simultaneously on Thursday 6th March 2025 at University College Birmingham and University of West London, Ealing.

Recipe challenge

For the recipe application, Roux Scholarship 2025 applicants were invited to create a recipe for four people using two whole dayboat Cornish red gurnards each weighing 700g – 900g (maximum 1kg); 600g live St. Austell deep sea mussels; fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments, one including parsnip. A sauce had to accompany the dish. The regional finalists will have 2.5hrs to cook their dish, along with a dessert devised and prepared from a mystery box of ingredients given to them on the day. The judges will be looking for recipes and methods, which demonstrate the best balance of creativity, taste, style and practicality in the finished dishes.

THE CHEFS COMPETING IN LONDON:

Katherine Altham Hélène Darroze at The Connaught, London
Liam Anderson Midsummer House, Cambridge
Swann Auffray The Little Chartroom, Edinburgh
Craig Johnstone Angler Restaurant, London
Lachlan Maddigan Restaurant Gordon Ramsay, London
Liam Pride Fancetts, Cambridge
Darryl Shotlander The Dysart Petersham, Surrey
Monty Stonehewer Whatley Manor, Wiltshire
Nikoletta Theofylakidou Restaurant Associates, London
Marnix Taghon Hide, London
Rebecca Tough Vacherin, London
Erin Yates Bar Valette, London

THE CHEFS COMPETING IN BIRMINGHAM:

Fraser Cameron The Globe Inn, Dumfries & Galloway
Charlie d’Lima Crocadon Farm, Cornwall
Alan Hughes Gleneagles Hotel, Perthshire
Harrison Miller Blundells School, Devon
Oliver Robinson Coworth Park, Berkshire
Tommy Thorn Puro, Bristol

Judging in London: Alain Roux, Brian Turner CBE, Emily Roux, André Garrett MCA (2002 scholar), Adam Smith MCA (2012 scholar), Angela Hartnett OBE.

Judging in Birmingham: Michel Roux Jr, Sat Bains (1999 scholar), Simon Hulstone (2003 scholar), Rachel Humphrey.

There are two chefs in reserve (should any finalists not be able to compete):

Kian Puerto-Terron The Painswick Hotel, Gloucestershire
George Wintle Rochelle Canteen, London

QUOTES FROM THE JUDGES

Chairman Michel Roux Jr: “It is great to see so many different establishments represented across the country and to see chefs who have been supported to enter the competition by past winners, our Roux Scholars, and past finalists. There were some very inspiring recipes using affordable ingredients and lots of skilful, innovative techniques as well.”

Chairman Alain Roux: “It has been good to see how the different chefs used the key ingredients to come up with a wide range of dishes, with interesting flavours, drawing on influences from around the world. I can’t wait to see them cooking the dishes in the regional finals and indeed that is the skill we look for in the recipe application – chefs must write a recipe that we really want to taste.”

Emily Roux: “The regional finalists came up with a very eclectic mix of recipes; All sorts of different ingredients were used, spices, lots of Japanese flavours as well, which I thought was interesting. Gurnard is a fish that I love, we currently have it on the menu, so I was happy to see it in all its glory in different forms.”

Adam Smith MCA: “It’s great to see the process of recipe judging from the other side now I’m a judge. It’s been great to see the diversity of different cuisines and see those influences on what people are cooking and the different interpretations of the four different ingredients that had to be included.”

Simon Hulstone: “I think it’s really a real good mix from up and down the country, to be fair. There is a really good range of establishments: there are a couple of contract caterers in there, some really big- name restaurants, so it is really good to see that they’re supporting The Roux Scholarship. For me, it’s nice to see that there are new names coming through and new people are having a crack at entering.”

Key facts:

• The paper applications are judged blind, so judges do not know the applicants’ identity, place of work, or any other details other than the recipe.

• Four finalists have competed in the finals before: Charlie D’Lima (2024), Rebecca Tough (2024), Darryl Shotlander (2024) and Liam Pride (2022).

• There are four female chefs competing in the regional finals, three of whom are new to the competition. They are: Katherine Altham, Nikoletta Theofylaktidou, Rebecca Tough and Erin Yates. For more information on the White Paper titled ‘Women Chefs and The Roux Scholarship’ published in 2022, see https://www.rouxscholarship.co.uk/diversity-and-the-roux-scholarship/

• The finalists come from a wide range of establishments, such as a private school in Devon, a Scottish inn once frequented by poet Robert Burns, contract catering restaurants and three-star Michelin restaurants.

• The rules dictate that chefs must be resident in the UK, but their backgrounds are hugely diverse with finalists coming from Great Britain and countries such as Australia, France, Canada and Greece.

• As well as looking at how enticing the dish is and the best use of ingredients, the judges were looking at costings of the ingredients. They also looked at whether quantities listed and costings were accurate. In some cases, errors in costing lost the candidate points.

• The judging panel 2025 is: Alain Roux, Michel Roux Jr, Brian Turner CBE, Emily Roux, Clare Smyth MBE, Angela Hartnett OBE, Sat Bains (Roux Scholar 1999), Rachel Humphrey, James Martin, André Garrett MCA (Roux Scholar 2002), Simon Hulstone (Roux Scholar 2003) and Adam Smith (Roux Scholar 2012).

Photography credit Francesca Acosta

Semi-Finalists Announced for Student Pastry Chef of the Year 2025

In an inspiring showcase of emerging talent, The Chefs’ Forum has announced the semi-finalists for the prestigious Student Pastry Chef of the Year 2025 competition. Now in its fifth year, this national event aims to address the ongoing shortage of skilled pastry chefs in the UK while celebrating the creativity and expertise of young pastry professionals from colleges nationwide.

A Critical Industry Challenge

The hospitality industry has long struggled with a shortage of skilled chefs, particularly in the field of pastry. The impact of Brexit and the post-pandemic shift in the workforce has only exacerbated the issue. Pastry chefs play a crucial role in the kitchen, bringing a unique blend of science, precision, and artistry to their craft. Yet, the pipeline of new talent remains worryingly thin.

To combat this challenge and highlight the incredible training opportunities available in UK colleges, The Chefs’ Forum launched this national competition in 2020. The event not only identifies top talent but also provides young pastry chefs with the opportunity to showcase their skills in a high-profile setting.

Meet the Semi-Finalists

After an intense first-round judging process, 22 talented students from colleges across the UK have been selected to compete in the semi-finals:

1. Abbie Williams – Coleg y Cymoedd
2. Alexa Seymour – Cornwall College
3. Bella McCue – Northampton College
4. Chloe Kirby – Leicester College
5. Daria Naumenko – North Herts College
6. Donna Chan – South and City College Birmingham
7. Elena Cutiac -Halesowen College
8. Eleri Davies – Coleg Y Drenewydd/Newtown College
9. Emily Carter -Leicester College
10. Tay Simpson-Rogers – Coleg y Cymoedd
11. George Walker – Bridgwater & Taunton College
12. Hanna Kravchuk – West London College
13. Jessica Sale – Loughborough College
14. Kiera Rakhrao – Loughborough College
15. Lucy Hammett – St Austell College (Cornwall College)
16. Millie Owen – Halesowen College
17. Paulina Litwin – West Suffolk College
18. Phoebe Mortimer – Cornwall College
19. Rukeeyah Ebanks – West London College
20. Sofia Bond – Westminster Kingsway
21. Toto Chin Wai To – Westminster Kingsway
22. Toucarra Blake – Northampton College

For the semi-finals, these students will take on the challenge of designing 7 x identical plated restaurant desserts and 2 x different petit fours.

Martin Chiffers, Joint Head Judge and International Pastry Consultant, expressed his excitement about the competition:

“After reviewing all the entries with my esteemed colleague Franciane Tartari, it was great to see that the level of each student’s work was so high. This is going to make for a very exciting semi-final. I’m really looking forward to seeing what the students come up with during this stage and selecting those who will go through to the final in May.”

Franciane Tartari, Joint Head Judge, echoed these sentiments:

“It was fantastic to see a record number of entries and colleges enter the competition. We want the event to be accessible and fair to all students, so we designed the semi-final task with tight boundaries and a great scope for creativity. The standard is already very high, and I can’t wait to see who makes it to the final.”

What’s Next?
The semi-finalists must submit their designs by Friday 14th March at 17:00. Following this, the top eight finalists will be selected to compete in the grand final, which takes place live at West London College on Tuesday 13th May.

The finalists will face an esteemed panel of judges, including some of the UK’s most accomplished pastry professionals:

• Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
• Bobby Singer – Executive Pastry Chef at The Savoy Grill by Gordon Ramsay
• Michael D’Angelo – Executive Pastry Chef at Kensington Roof Garden
• Franciane Tartari – Pastry Chef Consultant
• Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
• Rebecca Marshman – Group Head Pastry Chef at BaxterStorey
• Mohan Boddula – Group Executive Pastry Chef at Sexy Fish
• Nelson Sa – Freelance Executive Pastry Chef
• Miranda Reci – Freelance Pastry Chef
• Thibault Hauchard – Executive Pastry Chef at Claridge’s
• Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
• Mauro Di Lieto – Executive Pastry Chef & Bake Off: The Professionals Winner 2023
• Martin Chiffers – International Pastry Consultant

Sponsors confirmed so far:

• Matfer Bourgeat
• First Choice
• Andros Chef
• Bragard
• MCS Technical Products
• Wedgwood
• Xoco
• Terra Firma
• Pastry Gelato Equipment

With such a high level of talent on display, the competition promises to be an exciting celebration of the next generation of pastry chefs. Stay tuned for the announcement of the final eight and, ultimately, the winner of the Student Pastry Chef of the Year 2025!

Let’s have a replay of last year’s final, won by Cecille Youngs of West Suffolk College:

The NACC Care Chef of the Year Competition Celebrates its Silver Jubilee

The National Association of Care Catering (NACC) will be celebrating the 25^th Anniversary of their prestigious Care Catering Chef of the Year competition in 2025.

The 25^th Anniversary celebrations will be launched at an event hosted at the House of Lords, 6^th February, where the current Chef of the Year, Samuel Sewell of Wellington Vale Care Home, Waterlooville will join previous winners and guests to give the 2025 competition a rousing start.

Building on the success of the 2024 competition that attracted record numbers of entries, the NACC is expecting the numbers to rise to even greater proportions for 2025. Care chefs working across the sector – from residential homes to community services such as meals on wheels – are invited to enter and showcase their specific skills and knowledge.

Catering for the care sector has never been so challenging or rewarding. With one million people over the age of 65 malnourished and the number of older people at risk of malnutrition even greater, chefs catering for older people in care homes and in the community have a duty of care to ensure the meals they produce are nutritionally beneficial and meet specific dietary requirements, as well as being appetising, appealing and delicious. Now in its silver jubilee year, the NACC’s Care Chef of the Year competition challenges all care chefs to do just that.

Entrants must create and substantiate a delicious and nutritionally balanced two-course menu, main and dessert, suitable for service users in a care setting. The combined food cost for both courses is also to be no more than £4.50 per head based on three portions, reflecting the restricted budgets care chefs often have to maximise.

The competition raises the profile of the care catering sector and champions the dedication, flair and skillset required of those working within it to continually raise standards.

To mark the anniversary, a new website dedicated to the Care Chef of the Year competition will be launched at the event.

Entries will be welcomed from mid-February, with the Regional Heats taking place in June and July, alongside the Regional Summer Seminars (dates and venues to be confirmed). This year will see the introduction of a new online entry platform, streamlining the experience for chefs and judges.

Speaking before the event, Neel Radia, National Chair of the NACC said, “The NACC Care Chef of the Year competition, has become a well-respected, established annual event, which showcases the immense skills and creativity by chefs across the care industry. For the NACC Care Chef competition to reach the milestone of 25 years is testament to the value the competition is held at across the industry. We encourage all chefs working across the Care Sector to enter this year’s milestone 25-year competition.”

Steve Munkley, Lead Judge for the competition said: “To have maintained a competition over so many years is a testament to the Association and what it stands for. Since I have been involved with the competition, I have seen a growing interest in the number of entries and certainly the standards delivered in the regional heats have been very encouraging. This sector certainly has some talented chefs.”

The NACC is delighted to confirm that Unilever Food Solutions will, once again, be the Headline Sponsors along with their longstanding event sponsor, the Worshipful Company of Cooks. In conjunction with the exciting new plans for 2025, we see new sponsors on board for the competition, including crockery sponsor, Foodcare Systems, small equipment sponsor, Metcalfe Catering Equipment, heavy equipment sponsor, Rational UK. and hygiene sponsors Blueleaf Care.

For more information on the NACC Care Chef of the Year 2025 competition and to register your interest in entering click here

Healthcare Chefs Unite to Tackle Food Waste at Eating The Rainbow Workshop in Weston-super-Mare

The latest “Eating The Rainbow” workshop took place at Foodworks in Weston-super-Mare this week, bringing together NHS Chefs, Catering Managers and Sustainability Leads. This vital session focused on food waste in healthcare, exploring innovative ways to manage and reduce it while ensuring nutritious, sustainable meals for patients.

Philip Shelley, National Lead for Food (NZC) at NHS England, emphasised the importance of this initiative:

“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will provide critical insight into hospital food practices, with a clear focus on sustainability and waste reduction. This edition will be an essential tool for chefs and caterers, equipping them with strategies to minimise food waste while delivering high-quality, nutritious meals. We are delighted to partner with The Chefs’ Forum to showcase the fantastic work being done and continue to drive forward positive change in healthcare catering.”

Kate Townsend, Sustainability Specialist at NHS England, highlighted the significance of the discussions:

As one of five regional workshops led by The Chefs’ Forum, the Weston-super-Mare event underscored the South West NHS Trusts’ commitment to sustainability in healthcare catering. The workshop also provided a unique learning opportunity for culinary students at Foodworks, who had the chance to collaborate with NHS chefs, assisting in the preparation of sustainable, waste-conscious meals for the delegates in attendance.

Catherine Farinha, The Healthcare Chefs’ Knowledge Publisher and Workshop Project Coordinator, reflected on the session’s impact:

“This workshop was a fantastic opportunity to engage with NHS catering teams and witness firsthand the dedication to tackling food waste in healthcare and learn how we can collectively help craft more sustainable menus in hospital kitchens for patients. Staff and visitors. Seeing chefs and managers share their expertise and practical solutions was inspiring. This collaboration ensures that we reduce waste and create sustainable, cost-effective, and nutritionally balanced menus across the entire estate of 209 NHS Trusts.”

Mathieu Eke, Head of Facilities at Somerset Foundation Trust added:

“Addressing food waste in hospital catering is a top priority. This workshop reinforced the importance of working together across the entire food value chain to minimise waste while maintaining high standards of nutrition. It was a great opportunity for me to share the strides we have made at Yeovil Hospital in installing refrigeration systems in our kitchens that can help heat water for the entire hospital. It’s encouraging to see chefs, catering managers, and suppliers united in finding solutions that support both patient care and environmental sustainability.”

The Foodworks workshop supported the NHS’s broader sustainability goals and empowered the chefs Facilities and Catering Managers to innovate and share ‘best practice’ in healthcare catering. These workshops extend beyond recipe development—they drive systemic change to ensure that hospital food is both nourishing and environmentally responsible.

A highlight of the day was a delicious ‘Eat The Rainbow’ lunch prepared by the Foodworks Culinary Team, who prepared a variety of delicious, colourful and vibrant salads and sustainable proteins that demonstrated how sustainable practices can be seamlessly integrated into hospital menus. The Eating the Rainbow menu featured:

Carnival Quiche
Oven baked quiche with embedded peppers, red onion and cherry tomatoes

Herby Roasted Midi Potatoes
Mini roasted herb infused potatoes

Glazed Gammon
Hand Sliced Gammon, glazed to perfection!

Squash Salad
Butternut Squash, topped with crumbled feta and roasted red onion

Rainbow Slaw
Raw cabbage mix, red onions, and carrot in a light mayo

Garden Salad
Mixed Leaf perfectly dressed

Fruit Skewers
Bright Fruit Skewers with mint

Philip Shelley concluded:

“By bringing together top NHS catering talent and sustainability experts, we are making real strides in transforming hospital food services. Engaging with students at Foodworks highlights the importance of education in this journey—we are shaping the future of healthcare catering by inspiring the next generation of chefs to prioritise sustainability and innovation.”

For more information on the upcoming book launch at Healthcare Catering Live on September 9th at the NEC, or to get involved in future sustainability-focused workshops across the UK—as a healthcare foodservice professional, sustainability lead, kitchen manager, dietitian, chef or supplier—please contact: catherine@redcherry.uk.com

Photography & film by Carlos Farinha

Celebrating and Congratulating the 2025 Michelin Guide Great Britain & Ireland Awards

The UK and Ireland’s culinary scene has again been propelled into the spotlight with the announcement of the 2025 Michelin Guide Great Britain & Ireland restaurant selection. Revealed at the prestigious Michelin Guide Ceremony at Glasgow’s Kelvingrove Art Gallery & Museum on Monday 10th, February, this year’s guide showcases an exciting array of talent, innovation, and commitment to excellence in the kitchen.
One thousand one hundred forty-seven restaurants, including 220 Michelin-starred establishments, have made it into this year’s selection.

Leading the way is Moor Hall, which has now joined the exclusive ranks of Three Michelin-starred restaurants. Meanwhile, three new restaurants have been elevated to Two-Star status, and an impressive 22 new One-Star restaurants have been recognised for their exceptional cooking.

For guests who love fantastic food at a great price, 36 new Bib Gourmand awards have been given to restaurants offering high-quality dining without the hefty price tag. Sustainability happily remains a strong focus in the industry, with five new Green Stars awarded to restaurants championing environmentally conscious practices.

The awards highlight excellence across the UK and Ireland. Edinburgh stands out this year with two newly starred restaurants, while Cardiff celebrates its first-ever Michelin Star. Bristol continues to shine, adding one new Star and three Bib Gourmands to its growing list of accolades.

Diversity in cuisine is another exciting feature of this year’s awards, with the UK’s first-ever One-Star Greek restaurant, a Michelin-starred Korean restaurant, and even the first plant-based restaurant to receive a Michelin Star, demonstrating the ever-evolving and dynamic nature of the British and Irish dining scene.

These awards reflect the hard work of chefs, restaurateurs, and their teams and reinforce the UK and Ireland’s position as a world-class food destination. At The Chefs’ Forum, we celebrate this remarkable achievement and look forward to seeing how these restaurants continue to push the boundaries of gastronomy in the year ahead.