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

London Goes Wild for Aussie Beef & Lamb at Filo Brazil, Islington

London chefs went doolally for Aussie beef once again on Monday at a special event hosted at the vibrant Filo Brazil restaurant in Islington.

The latest stop on the Meat Feast tour — organised by Meat & Livestock Australia in association with The Chefs’ Forum — saw chefs, suppliers, and restaurateurs come together to celebrate the very best of Australian beef and lamb.

The event kicked off with a butchery demonstration by Dan Espley, Master Butcher at Provenance Butchers , showcasing tips and tricks to get the most out of grass and grain fed beef and lamb cuts, and how to utilise lesser-known alternative cuts to deliver the same high-quality Aussie eating experience.

Emma Boughen, Business Development Manager UK for Meat & Livestock Australia, said:

“We are thrilled to showcase our top-quality Aussie Beef and Lamb here today at Filo Brazil. The team here have a real passion for beef and lamb, and their skills over the grill truly bring out the best in these fantastic Australian products. We’re showcasing top-quality Aussie grain-fed Angus and Wagyu, alongside sensational pasture-raised lamb.”

Filo Brazil’s Chef Patron, Aline Quina, teamed up with Timothy Dela Cruz, Head Chef of Smiths of Smithfield, to create an unforgettable showcase of Australian meat, cooked with flair and precision. Aline was delighted to welcome her industry peers to the restaurant, saying:

“Filo Brazil is all about authentic, vibrant Brazilian hospitality and flavours, and it was a pleasure to pair that spirit with Australia’s finest beef and lamb. We were delighted with the quality of the picanha and short ribs and have opened an account with Tom Hixson of Smithfield to secure a regular supply. Our brigade really let these incredible meats shine in their signature dishes. Hosting Meat & Livestock Australia here has been a true privilege, and the quality of the sweet, pasture-fed lamb today has been nothing short of exceptional. You can really see and taste the care that has gone in to producing this meat and we are proud to serve it to our customers.”

Students from West London College got the opportunity to get some excellent work experience, working with Aline and the brigade of guest chefs. Professional Cookery Level 2 student, Sithija Seneviathna was delighted to work with at Filo for the day, he said

“I’m really happy to be here today, it really is an honour and a great pleasure. I am learning Brazilian cuisine and meeting new people – A big change from my usual job as breakfast chef – This really is a brilliant day and a fantastic opportunity for me.”

The special menu featured Aussie beef cuts such as sirloin, picanha, and bavette, each dish carefully crafted to highlight different characteristics of the premium Aussie beef. Guests were treated to bold flavours, expertly cooked dishes, and fantastic pairings and fresh produce from First Choice Produce.

Aussie Beef Mate Ioannis Grammenos, part of the global network of ambassadors for Australian beef, said:

“I love the flavour of Aussie beef. The consistency and quality are exactly what I need to deliver my award-winning dishes at Heliot Steak House. It’s a product I can truly rely on.”

Aline, who presented a 60-day wet-aged Aussie Wagyu picanha with Brazilian Bites, Sweet Red Drop Peppers and Tomato Chimichurri added:

“This beef is outstanding — incredibly flavoursome, beautifully marbled, and with a superb texture. When the meat is this good, all you need is a simple garnish. The chimichurri was the perfect partner. It’s hard to find beef of this quality anywhere else.”

Franciane Tartari finished the day off with a beautiful Sweetcorn Créme Caramel with coconut-smoked Cachaça, which she called Ouriço. She said:

“It was amazing to collaborate with Aline, Rodrigo, Tim and the students today to create this delicious lunch, celebrating Aussie beef and lamb. The food has been outstanding and its so lovely to be in a Brazilian restaurant with Brazilian chefs, celebrating our national favourite of picanha and short ribs, as well as delicious lamb rack and succulent rump. My dessert means ‘hedgehog’ in Portuguese, because the coconut strands give the pudding a spiky texture.”

Galton Blackiston Announces New Investment in Morston Hall

Multi-award-winning hotel and restaurant Morston Hall has announced new investment that will support ongoing development of the business and an exciting programme of renovation.

Under the agreement, financial input is being provided by hotel investor Henry Elworthy, who is looking to support the existing team’s commitment to culinary excellence and to providing the finest guest accommodation. The eight-strong kitchen team will remain unchanged, with Morston Hall co-founder Galton Blackiston continuing as executive chef. The involvement of Henry Elworthy will enable Galton to focus even more of his attention on driving the business’s reputation as one of the UK’s leading fine-dining destinations.

Galton, who co-founded Morston Hall more than 30 years ago, said: “Over recent years, I’ve faced an increasingly challenging balancing act between overseeing the hotel and restaurant’s day-to-day operations and focusing on the culinary excellence for which our kitchens have enjoyed such widespread acclaim.

“I’m thrilled to welcome Henry, who shares our team’s unerring vision for developing the business, allowing me to devote even more time to creating exciting new menus and to maximising our commitment to using the finest seasonal, locally produced ingredients.”

He added: “Innovation remains key to the success of Morston Hall, while we will also be continuing to grow as much produce as possible in the restaurant’s own gardens.”

In addition, with the new investment in the business, Galton hopes to be able to devote more time to delivering his hugely popular cookery demonstrations up and down the UK, and to his appearances on high-profile television cookery shows.

Over recent years Morston Hall, which is located at Morston near Holt in north Norfolk, has celebrated a succession of honours and accolades. It has held a prestigious Michelin star without interruption for more than a quarter of a century and also holds four AA rosettes.

It has featured regularly in The Good Food Guide and is listed in the prestigious Harden’s guide to the UK’s top 100 restaurants. In addition, Morston Hall has retained its ranking for 2025 as one of “the top 1,000 restaurants in the world” by La Liste, which is credited as being “the most selective global guide of restaurants, pastry shops and hotels, for gourmets and international travellers”.

Announcing his involvement with the business, Henry Elworthy said: “I am delighted to be teaming up with Galton and the whole team at Morston Hall to further build on their reputation for culinary excellence.

“We have exciting plans for this beautiful venue while remaining faithful to Morston Hall’s unique dining experience which has been so popular with our guests looking to mark a special occasion in a beautiful part of the country over the past 30 years.”

As part of the additional investment, Morston Hall is to embark on an exciting programme of renovation across its 13 individually styled guest bedrooms, which are divided between the historic main building – parts of which date from the 1600s – and a number of recently added garden suites.

Morston Hall was converted to become a restaurant in 1992 and has been celebrated widely for its evening dining experience which includes a daily changing, seven-course taster menu. As well as its 13 bedrooms, the property boasts an impressive kitchen garden and an acre of beautifully manicured gardens, all set within the stunning landscape of the north Norfolk coast.

www.morstonhall.com

Less Healthy, Less Visible: How the New Advertising Laws will Impact Chefs and Food Producers

A major regulatory shift is coming to the UK’s hospitality sector in October 2025, when the new Less Healthy Food and Drink (LHF) legislation comes into effect. While much of the focus so far has been on the impact for supermarkets and big FMCG brands, the changes will have important knock-on effects for how chefs, food developers and hospitality operators plan menus, market products, and communicate with diners. With the deadline fast approaching, culinary teams now have a real opportunity to get ahead by making smart, forward-looking changes that align with changing expectations around food, health, and transparency.

Aim of the new legislation

The primary objective of the upcoming LHF legislation is to restrict advertising of products high in fat, sugar, and salt before 9 pm on television and across digital channels, including on-demand services. These measures aim to reduce public exposure to less healthy food messaging by limiting where and when these products can be promoted.

However, it’s important to note that certain areas will remain exempt from these restrictions. These include communications that take place directly in a hospitality environment, such as menus or signage on site. Organic website content, CRM tactics like emails or in-app messaging (if a user has opted in), and other brand-owned channels are also not affected by LHF.

But that doesn’t mean hospitality businesses won’t feel the effects. Even if chefs and restaurants aren’t directly advertising these products, their suppliers, brands, and third-party delivery platforms probably are. As campaigns shift or disappear, so too might customers’ exposure to certain products — impacting customer expectations, influencing industry trends, and affecting public trust and perception of a hospitality offering.

Strategic impacts on chefs and food producers

The new LHF legislation will fundamentally alter how hospitality businesses market and position their food. One major shift will be the reduction in marketing space for indulgent staples like burgers, fries, pizzas and desserts — particularly in digital marketing campaigns or on television. This restriction creates an immediate challenge for businesses whose marketing has traditionally centred on these crowd-pleasing options.

In response, chefs and development teams must re-evaluate and re-engineer their menus. That could mean updating recipes, elevating the visibility of “better for you” dishes, or designing new products that balance flavour with nutritional improvements.

Messaging and presentation will also require a rethink, especially as paid channels become less viable for promoting indulgent or LHF products. With customers potentially being less informed about special offers or hero items, on-premise communication — including storytelling and visual presentation — will play a more pivotal role in capturing attention and conveying value.

Brand reputation will become increasingly important under the new framework. Businesses will need to ensure that their in-store messaging, signage, and promotions align closely with their broader marketing strategies. Brands with a more limited product range may be more directly affected by the changes, while those offering a wider variety of options have greater flexibility to highlight healthier or reformulated menu items. However, chefs and food developers are by no means limited: from updating recipes to promoting balance and occasional indulgence, brands can respond in ways that support both public health goals and consumer demand. Clear, consistent communication and a proactive approach will be essential to maintaining strong brand trust in this changing environment.

Menu development and innovation: What to do now

The upcoming LHF legislation should be seen as a prompt for strategic menu evolution, not just a compliance headache. Now is the ideal time to thoroughly assess signature dishes’ fat, salt, and sugar levels. Working collaboratively with suppliers or nutritional consultants can help identify ways to improve nutritional profiles while preserving taste, which is especially important for bestsellers that customers know and love.

Product pipelines also deserve careful reconsideration in light of these changes. Developing new items that will fall under LHF restrictions may limit future marketing potential and result in wasted effort and resources. Instead, focus R&D on product formats that are both compliant and commercially viable, offering wellbeing without sacrificing indulgence.

Menu balance — the strategic combination of healthier dishes alongside LHF options — is another great option given the upcoming legislation. Creating true menu balance goes beyond simply adding a salad. It means thinking strategically about the overall range, reworking product messaging, and aligning every part of the customer journey with new expectations.

With external advertising restrictions looming, internal marketing takes on heightened importance. If customers won’t see a product before entering an establishment, point-of-sale materials and in-store displays become critical touchpoints for influencing purchasing decisions. These elements require thoughtful design to spotlight compliant items while maintaining brand appeal.

With the rollout of the LHF legislation around the corner, chefs and food developers who act now won’t just stay compliant — they’ll stay competitive. By adapting early, they can build menus that balance flavour and nutrition, meet evolving customer expectations, and lead the way in this new regulatory landscape.

Guest blog by Dan Outram, Business Director at Linney. “Don’t wait until October, start now.” – Dan Outram.

Dan Outram

Craig Johnston wins The Roux Scholarship 2025

Craig Johnston has won The Roux Scholarship 2025. The 29-year-old Head Chef from Angler Restaurant in London beat five other finalists in a highly challenging final cook-off held at the Alain Roux Culinary School at The Waterside Inn on Monday 14th April 2025.

Like all six finalists, it was the first time Craig has entered The Roux Scholarship, having decided to give it a try in the last year he qualifies within the age limit. On hearing the announcement at the award ceremony at Coworth Park, he said: “It’s a testament to all the chefs who have helped me along my way, I guess it’s up to you guys [the Roux’s] to help me now with my future.” Craig has previously enjoyed success as the winner of Masterchef: The Professionals in 2017.

For this year’s final, the six chefs were asked to prepare their own dish inspired by the cuisine of Honorary President of Judges Elena Arzak, centred around Wyndford Wagyu shank with bone marrow, borlotti beans and Basque-style stuffed potatoes. They had a wide choice of other ingredients with which to prepare their recipe.

Chef Elena Arzak said: “The competition is famous, serious and very important. All the finalists expressed their individual, personal identities in the dishes they cooked. That’s the future of gastronomy; the young chefs have new ideas and no limits to their creativity. There was a clear winner for me and all the judges agreed on that.” For her, the honour of being Honorary President of Judges represented a full-circle moment: “I was very happy to be asked to be a judge this year. In 1989, aged 19, I worked at Le Gavroche and the Roux family were very kind and are a very special part of my history. The Roux legacy is in my heart.”

Alain Roux said: “It’s been a very good day. Nobody made any big mistakes despite the pressure. Every year, we expect higher and higher standards, and these six chefs all deserved their place in the final. The judges discussed for a while, but we all agreed there was a clear winner.”

Michel Roux Jr said: “It was a good test and, when the theme of the task was unveiled, we saw a few of them scratching their heads and looking at reference books to understand their challenge. Pressure cookers are being used more and more again, so it was a good part of the test. Braising the beef shin in time needed a pressure cooker but no-one was late, in fact it’s probably the best year we’ve had for punctuality in serving their dishes. There were some great flavours in every plate.”

In her role as Honorary Presidents of Judges, Chef Elena Arzak led the judging panel alongside joint chairmen Alain Roux and Michel Roux Jr, who were joined by Vice-Chairman Brian Turner CBE, Emily Roux, Sat Bains (1999 Scholar), André Garrett MCA (2002 Scholar), Simon Hulstone (2003 Scholar), Angela Hartnett OBE and Rachel Humphrey.

Craig was competing against the following chefs:

• Katherine Altham, from Hélène Darroze at The Connaught, London
• Liam Anderson, Midsummer House, Cambridge
• Erin Jackson Yates, Bar Valette, London
• Oliver Robinson, Coworth Park, Berkshire
• Nikoletta Theofylaktidou, Restaurant Associates, London

The winner was announced at an exclusive awards ceremony and dinner at Coworth Park, where Roux Scholar 2012 Adam Smith MCA is the Executive Chef. In attendance was a small audience comprising the finalists’ guests, sponsors and judges, with the ceremony live-streamed via The Roux Scholarship website and YouTube channel. Adam was joined in the kitchen by Frederick Forster MCA, Roux Scholar 2000, who cooked the main course, alongside Adam’s starter and main.

Craig will receive £6,000, with an additional £6,000 awarded if he stays with his current employer for an additional 15 months. He has a choice between two different star prizes: the invitation to cook and train under the supervision of a leading chef at a three-star Michelin restaurant anywhere in the world for up to two months; or a bespoke training programme tailored to his own ambitions, skills gaps and interests. This is in addition to an impressive list of prizes and culinary experiences provided courtesy of our sponsors and preferred partners. Find out more here.

Why We Must Invest in the Next Generation of Pastry Chefs — and Judges

Guest blog by Franciane Tartari, International Pastry Judge and Joint Head Judge for The Chefs’ Forum’s Student Pastry Chef of the Year Competition 2025.

As an international pastry judge, I’ve seen first-hand how the artistry and precision of pastry evolve year after year. But one thing remains constant: the need to nurture not only the next generation of pastry chefs, but also the future guardians of excellence in judging.
That’s why I’m thrilled to be leading the judges again this year, jointly, with my esteemed colleague and Pastry Hero, Martin Chiffers, for The Chefs’ Forum’s Student Pastry Chef of the Year 2025 . I’m even more delighted to welcome a true rising star in our field, Nicole McKenzie, to the judging panel as our first Junior Judge (or Rookie judge – A term we use in the industry).

Nicole, who won UK & Ireland’s Junior Chocolate Master title in 2018 and now runs her own boutique cake business, Kiomi Cakes, represents exactly what this competition is all about: talent, dedication, and a commitment to craft. Her journey from decorated young talent to respected professional makes her an incredible role model for our competitors — and now, as a Junior Judge, for fellow young professionals stepping into leadership roles in the industry.

Nicole said

“Being invited to judge The Chefs’ Forum’s Student Pastry Chef of the Year is honestly a dream come true. As a former competitor myself, I know exactly what it feels like to be on the other side of the table — the nerves, the excitement, the adrenaline. To now return as a junior judge and be part of this prestigious competition in a new role is such an honour. I’m so grateful for the opportunity to support and inspire the next generation, just like others did for me.”

We are so proud to have her on board for this year’s final, taking place on 13th May at West London College. As Martin Chiffers — fellow judge and International Pastry Authority — so eloquently put it:

“Nurturing young pastry judges is about passing on knowledge, refining palates, and shaping the future of our industry. By guiding and mentoring them, we help develop the skills and expertise that define excellence in our craft. As the future leaders of our industry, they will drive innovation, set standards, and inspire the next wave of talent.”

His words perfectly echo what we, alongside The Chefs’ Forum, deeply believe: competitions like this transcend the medals and scores. They are living classrooms—spaces where mentorship, dialogue, and growth flourish. For the young chefs, they are springboards. For us, the judges and mentors, they are responsibilities and opportunities to shape the future.

Judging is never just about numbers. It’s about nurturing potential, upholding excellence, and giving feedback that fuels ambition. That’s why we must invest in the next generation of judges too—welcoming them in, guiding them with purpose, and preparing them to lead with the same care and clarity we expect in the kitchen.

The UK Student Pastry Chef of the Year is more than a celebration of emerging talent—it is a beacon for what our industry can achieve when wisdom and youth come together. As we honour the rising stars, we also empower ten seasoned professionals to lead not just with their eyes, but with their hearts—judging with integrity, and teaching others to do the same.

Because the future of pastry doesn’t just happen. We craft it—one young chef, and one wise judge, at a time.