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.

Bluebird City Launches at South Place Hotel – A New Chapter for an Iconic London Name

South Place Hotel is delighted to announce the launch of Bluebird City, the vibrant new sister restaurant to the legendary Bluebird Chelsea.

As one of London’s most iconic dining destinations, Bluebird has been at the heart of London’s social scene for over two decades, and now its legacy continues in the heart of the City.

Launching just in time for the beautiful bright days of spring and summer, Bluebird City will bring a fresh, modern energy to its new home at South Place Hotel, blending its heritage with an exciting new all-day dining experience. Guests can expect twists on classic Chelsea dishes, seasonal British ingredients, and the unmistakable Bluebird charm that has made its name a London institution.

At the helm of the kitchen is Executive Head Chef Rob Grist, whose passion for quality ingredients and innovative cooking will shape an unforgettable menu. From leisurely brunches to indulgent dinners, Bluebird City will be an all-day dining heaven, catering to city dwellers, food lovers, and those looking for a stylish escape.

One of the highlights of Bluebird City will be its stunning terrace, bringing a Cabana culture vibe to the City. With its signature Bluebird umbrellas, chic interiors, and a lively atmosphere, the terrace will be the perfect spot for al fresco dining, after-work drinks, and soaking up the London sunshine.

With a rich history rooted in style and great food, Bluebird’s latest venture promises to be a must-visit destination for both loyal fans and new guests.

Book your table HERE now!

Coleg Gwent and The Chefs’ Forum Celebrated a Successful Hospitality Industry Taster Day

Coleg Gwent, in partnership with The Chefs’ Forum, proudly hosted an inspiring and dynamic Chefs’ Forum Academy Taster Day on Tuesday 8th April 2025, giving 100 students from local feeder schools a hands-on insight into the exciting world of hospitality and culinary arts.

The event preparations began the day before, on Monday 7th April, as Team Red Cherry and professional chefs arrived on site from 2pm to set the stage for the immersive culinary experience.

On Tuesday morning, AV teams were on-site from 9am, setting up visuals and displaying a welcome holding slide ahead of the main event, which officially opened at 11am. Guests were greeted with an array of canapés and mocktails created by acclaimed chefs Rob Grist (South Place Hotel, London) , Justin Llewellyn (Parkgate Hotel, Cardiff) and Clive D’Angelo Smith (Four Seasons Catering, Cardiff).

The welcome address was delivered by Chef Lecturer Gavin George with support and commentated throughout the event from Catherine Farinha, Founder of The Chefs’ Forum. The atmosphere was further lifted by a soulful live performance of Inspiration by Manchester rap artist Lowkey Limit.

Gavin said
“We are delighted to be holding our fifth annual Hospitality Industry Taster Day here today and it really is wonderful to see so many local schools represented. It really is a wonderful opportunity for us to showcase our facility, our learners and the brilliant guest lecturers that enrich our students’ learning through our partnership with The Chefs’ Forum and The Chefs’ Forum Academy.”

Highlights from the event included:

A cookery masterclass by former Caldicot School student Rob Grist, who inspired attendees with his journey to The Evolv Collection’s South Place Hotel in London.

He said
“This is my favourite time of year, when all of the wonderful spring vegetables are available. It is so lovely to see top-quality produce, sponsored by Dole Foodservice and some stunning samphire to go with beautiful sea bass. I’m also delighted to be back in Wales, where it all began for me as a chef – I really enjoy sharing my knowledge with the next generation of culinary professionals.”

Next was an interactive cookery demonstration by Chef Justin Llewellyn from Celtic Collection’s Parkgate Hotel, who engaged students with practical tips and hands-on involvement.

Justin said
“I think events like this are really important. Cooking with octopus today is a great opportunity to teach the students about traditional Spanish cookery and artisanal techniques, like leaving a red wine cork in the braising liquor to help break down the enzymes. I was also very impressed with the students’ plating techniques today.”

We had glowing feedback from Sammie Smith, Hospitality & Catering Teacher at Whitmore High School:
“Thank you so much for arranging the hospitality industry taster day yesterday, our students benefited so much from the experience. I would like to thank Brogen Denham, The Chefs’ Forum Academy Co-ordinator and Justin Llewellyn for arranging afternoon tea at the Parkgate, a tour of the hotel and a talk on careers with the Celtic Collection for our year 10 students over the summer.”

A delicious lunch of tomato & basil pasta, served alongside a screening of the Coleg Gwent Taster Day 2024 highlights film broke the session up, while The Chefs’ Forum team set up for dessert demos and inter-school competitions.

During lunch, students were encouraged to complete a short questionnaire, with a thank you message shown as they exited—rewarded with exclusive goody bags for their participation.

The afternoon continued with exciting and interactive sessions:

A mocktail-making masterclass with mixologist Drew Pratley (Utilita Arena).

A patisserie demo from Clive D’Angelo Smith (Four Seasons Catering), complete with a tasting of Clive’s delicious choux bun canapés.
A fun and creative éclair decorating competition, then followed, showcasing Xoco Gourmet chocolate, kindly sponsored by Richard Victoria at Terra Firma Foods, giving students the chance to showcase their skills.

A closing performance of Window Shopper by Lowkey Limit, wrapped-up the event on a high note.

The event was a huge success, offering students invaluable exposure to the culinary industry and an opportunity to engage directly with leading professionals. It also served as an inspiring platform for showcasing talent, building confidence, and encouraging future careers in food and hospitality and of course, considering choosing Coleg Gwent for the next stage of their educational journey.

Photography & film by Carlos Farinha (@carlosclickuk)

Finalists Announced for the Fifth Annual Student Pastry Chef of the Year

The fifth edition of the prestigious Student Pastry Chef of the Year competition is set to take place on Tuesday 13th May 2025 at West London College, and the finalists have officially been revealed.

After a highly competitive selection process, eight of the UK’s most promising student pastry chefs have been chosen to showcase their talents in front of an elite panel of judges made up of some of the country’s most respected pastry professionals.

Each finalist will be tasked with preparing 7 identical plated restaurant desserts and 2 different petit fours, 14 of each, demonstrating not only technical precision but creativity, presentation, and flavour.

2025 finalists:

• Abbie Williams – Coleg y Cymoedd
• Daria Naumenko – North Hertfordshire College
• Gareth Simpson-Rogers (Tay) – Coleg y Cymoedd
• George Walker – Bridgwater & Taunton College
• Jessica Sale – Loughborough College
• Lucy Hammett – St Austell College (Cornwall College)
• Phoebe Mortimer – Cornwall College
• Sofia Bond – Westminster Kingsway College

Joint Head Judge, Franciane Tartari, International Pastry Consultant, said:

“The standard rises every year, and this group has risen with it. Making it this far is already a testament to your skill and dedication. Embrace the nerves—they’re proof of your passion. Trust your training, stay present, and let your creativity shine. This is your moment—enjoy every second of it.”

Martin Chiffers, Joint Head Judge and International Pastry Consultant, added:

“The quality of entries this year has been outstanding, with students showcasing exceptional technique and innovation in their entries. Competitions like this are so important for developing the next generation of pastry chefs giving young talent the chance to grow, shine, and be inspired by the very best in the industry. Student Pastry Chef of the Year has fast become one of the most prestigious college competitions and an unmissable event on the pastry calendar. I also thank my fellow distinguished judges for their dedication, passion, and invaluable support, and I wish all the students the very best of luck in the final. I look forward to tasting and seeing their creations.”

Meet the Judges:

A 13-strong panel of leading pastry professionals, including:

1. Franciane Tartari – Freelance Executive Chef/International Pastry Judge (Joint Head Judge)
2. Martin Chiffers – International Pastry Consultant (Joint Head Judge)
3. Michael Kwan – The Dorchester / UK Pastry Team
4. Biju Joshwa – Sheraton Grand Park Lane
5. Mauro Di Lieto – Bake Off: The Professionals Winner 2023
6. Miranda Reci – Freelance Pastry Chef
7. Michael D’Angelo – Kensington Roof Garden
8. Bobby Singer – The Savoy Grill by Gordon Ramsay
9. Nelson Sa – Freelance Executive Pastry Chef
10. Thibault Hauchard – Claridge’s
11. Rebecca Marshman – BaxterStorey
12. Mohan Boddula – Sexy Fish
13. Nicole Mckenzie – Petite Patisserie
14. Nicolas Houchet – Executive Pastry Chef at The Savoy

Proudly sponsored by leading suppliers to the pastry sector:

• Xoco – Premium chocolate by Terra Firma
• Bragard – World-class chef wear
• Andros Chef – Fresh fruit purees, close to the source
• Matfer Bourgeat – Timeless innovation in pastry tools
• Wedgwood – Elegant plating for culinary artistry
• MCS Technical Products – High-performance kitchen equipment
• Ritter Courivaud – Fine food importers & distributors
• First Choice Produce – Artisanal and fresh produce specialists

Join Us!

Chefs and pastry enthusiasts are invited to attend the Student Pastry Chef of the Year Final.

📅 Tuesday 13th May 2025

📍 West London College

📧 To be added to the guest list, email: brogen@redcherry.uk.com

Sustainability & Carbon Workshop Held at Bournemouth & Poole College in Partnership with NHS England and The Chefs’ Forum to Shape the Future of Healthcare Foodservice

Bournemouth, 25 March 2025 – Bournemouth & Poole College kindly hosted the final workshop in a six-part national series focused on sustainability and carbon reduction within healthcare foodservice. Delivered in collaboration with NHS England and The Chefs’ Forum, the workshop marked a significant step in preparation for the upcoming second edition of The Healthcare Chefs’ Knowledge— The Healthcare Chefs’ Knowledge 2: Eating The Rainbow—with a sharpened focus on helping NHS England and its chefs, Catering Managers and Foodservice Stakeholders achieve net zero targets by 2030.

Phil Shelley, Senior Operational & Policy Manager for NHS England, reflected on the significance of the event

“The Sustainability Workshop in Bournemouth & Poole was the last in our current series of six, and it perfectly encapsulated the collaboration between healthcare and education. From suppliers to chefs, we are united in our mission to drive sustainable change in healthcare foodservice. The insights from all six sessions will now be shaped into a practical strategy, which we look forward to sharing in THCK2: Eating the Rainbow.”

The latest interactive session brought together an inspiring mix of thought leaders and sustainable, carbon-conscious suppliers who are kindly sponsoring the book’s publication, as well as innovators from across healthcare catering and sustainability sectors, including Andrea Zick, Ph.D. researcher at the UK Food Systems Centre for Doctoral Training. Together, they explored actionable strategies to reshape NHS menus for the future, prioritising nutrition, carbon-conscious sourcing, and food at the heart of recovery and well-being.

Max Kindred, Net Zero Senior Insight Manager at NHS England was delighted to attend the event, he said

“It was great to see some of the country’s biggest and best catering operations present today. We got fantastic input from all of the Catering Managers, chefs, suppliers and sustainability leads who attended, as well as a great turnout from NHS Supply Chain. It was also really insightful to get a wider perspective on food systems across NHS Trusts in Dorset and Hampshire.”

Bryony Barlow from Wrapex presented on the recyclability and high quality of new film and foil rolls, offering more sustainable packaging solutions for NHS catering, she said

“It has been so interesting learning about all of the sustainability initiatives being implemented across NHS England and we are delighted to be Headline Sponsors of The Healthcare Chefs’ Knowledge 2: Eating The Rainbow. At Wrapex, with our Speedwrap Pro dispensing system, we can certainly connect with some of the initiatives in lowering carbon emissions and helping healthcare kitchens to become more sustainable . We have moved all of our production back to the UK, we’ve also introduced plastic-free refill rolls, which are now fully recyclable, together with our Eco cling film range, which is a PVC cling film roll.”

Brianna Matley from Supporting Sponsor Queensland Bakery introduced a new range of NHS dietician-approved, nutritionally dense cake and baked snacks designed to support patient nutrition through all-day snack availability, for patients who either miss meals or don’t have too much of an appetite. The range is available in three categories, classic, vegan and higher protein.

Brett Fowler, Sales Director, Queensland Bakery said

“At Queensland Bakery we’re delighted to be supporting The Healthcare Chefs’ Knowledge 2 – Eating the Rainbow. With our NHS dietitian-approved Marybake Health range, our aim is simple: to meet the needs of NHS patients with tasty, patient-focused snacks and desserts. We offer higher protein, vegan and classic options to improve patient nutrition whilst providing much needed moments of pleasure. Great taste, nutrient dense, individually wrapped portions means less waste; just one of our environmental goals with Marybake Health.”

Nick Vadis, Culinary Lead for NHS Supply chain, played a big part in the practical element of the day, cooking the sustainable carbon-friendly lunch with the students from Bournemouth and Poole College and leading the activity on recipe reformulation ideas, he concluded

“Teaching the delegates about ways in which recipe reformulation with the aid of tools like one of our much-valued Headline Sponsors, Saffron by CIVICA can be used to reduce carbon totals in recipe redesign processes and their reformulation. Recipe development, fresh ingredients, and reducing food waste are all very important to us here at NHS England and today’s session reinforced to all of us, that food must remain central to patient recovery and overall well-being. Our chefs must take into account seasonality and buying with the seasons and using produce at its best. In following proven and tested recipes, we will achieve a consistency of offer, that will enable us to effectively manage food waste and prevent over production. Continuous training and development are the key components to empowering our NHS Chef teams to be the best they can be each and every day for the benefit of patients , staff and visitors.”

Jacklyn Case, Marketing Director from Headline Sponsor, NH Case highlighted the need for flexibility and innovation in NHS supply chains and championed the inclusion of SMEs to facilitate diverse, agile solutions. A delicious Hoki curry was served for lunch, which is a sustainable fish species supplied to hospitals the country.

Jacklyn said

“This has been another great session today, and it has been fascinating to hear about all the ways in which 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.”

As the NHS continues its journey toward net zero by 2030, the discussions and outcomes from this workshop series will directly inform the strategic direction of foodservice operations across the sector—ensuring that sustainability, seasonality, and quality remain core pillars of the future NHS menu.

Film & photography by Carlos Farinha @carlosclickuk

Thank You for an Excellent Show, that Gets Better Every Year!

This time last week at HRC 2025 at ExCeL London, The Chefs’ Forum Demo Stage was a true highlight of the show, drawing crowds of foodie visitors, culinary professionals, and suppliers, all eager to witness top-tier chef talent in action.

From international TV stars to esteemed college lecturers and executive hotel chefs, the line-up brought culinary excellence to life on stage. Among the standout names were Top Chef Brasil winner Luciana Berry (showcasing her wonderful range of Authentic Brazilian sauces), Stephen McClarty, of the BBC 2 show ‘The Chef’s Apprentice’, now with his own thriving restaurant, Sharkbait & Swim, nestled under the arches of Deptford Market Yard, London.

Luciana said

“I really enjoy the HRC every year, working with a variety of brands and also to have showcased my own award-winning Brazilian cooking sauce range, aimed at the retail market, was just amazing – I was really happy to incorporate beautiful Royal Greenland cold water lobster, snow cod and prawns in my Moqueca recipe, then we garnished with beautiful, huge and juicy ocean caught Tiger Prawns, courtesy of Saqua Seafood, the best bit for me is moving between the HRC and co-located IFE to hunt and gather the finest fresh produce – Huge congratulations all on an excellent show!”

Luciana’s sauce range also features two more sauces, targeted at the home cook, available in top retail outlets called ‘Pimento’ a Brazilian sauce and ‘Refogado’ a typical Brazilian base sauce for most tomato-based dishes.

Stephen added

“Cooking with beautiful Aussie Lamb neck was so enjoyable, I pride myself on bringing back traditional, cheaper cuts, which are so flavoursome as we all know the fat makes for the dish’s flavour.  My tagine inspired dish of Aussie lamb neck in a Moroccan Tagine style was a real hit with the punters and it was so much fun to be on stage with Catherine Farinha from The Chefs’ Forum, who compered my demo and supported in communicating the flavour profiles, pairings and cooking process to the audience. Thanks also to Richard Saunders, UK/EU Country Manager for Meat and Livestock Australia for coming along to tell the audience all about the provinandce and sustainability of this wonderful product – I can’t wait for next year’s show!”

Also impressing the crowds was Martyn Watkins of Laksa Shack, who also had his impressive range of handmade Richkins Woodcraft chopping boards, canapé boards and everything you can think of made of wood to enhance and culinary or BBQ experience.

National Chef of The Year, Kuba Winkowski also prepared a range of delicious canapés, showcasing the capabilities of the Borniak smoker.

Chef Fernanda Gama made beautiful eclairs in the Unox Bakerlux oven and showcasing the diverse functions of everything pastry from the Robo Cream machine.

Salvatore Maggio, Bar Manager at the 5-star Franklin Hotel wowed us with his cocktail flairing skills to create some sensational cocktails.

The Chefs’ Forum stand showcased an exciting range of flavours from the UK and beyond, supported by cutting-edge kitchen tech from Unox, CookTek and MCS Technical Products, Pastry Gelato Equipment and premium ingredients, giving the chefs the perfect tools to create culinary magic.

But it wasn’t just about the food. The Chefs’ Forum also took the opportunity to promote their brand-new book, The Healthcare Chefs’ Knowledge 2: Eating The Rainbow, produced in partnership with NHS England. This beautifully designed publication is being created in-house by The Chefs’ Forum’s publishing arm, artworked by our wonderful Head of Production and Design, Lee Yarlett and edited by Chandos Elletson.  Any suppliers to NHS England are welcome to get involved and showcase what they are doing to help healthcare chefs, catering managers and stakeholders meet net-zero targets and enhance sustainable menus in healthcare kitchens.

The Chefs’ Forum Demo Stage once again proved to be a must-visit destination at HRC – A celebration of skill, innovation and collaboration in the world of professional cookery.

For more information on The Healthcare Chefs’ Knowledge 2: Eating The Rainbow, contact catherine@redcherry.uk.com

Ritter Courivaud Hosts an Inspired Afternoon of Pastry and Premium Ingredients

On Thursday, 20th March 2025, Ritter Courivaud, a leading name in National fine food and ingredient distribution, welcomed culinary professionals and pastry enthusiasts to an exclusive afternoon of pastry inspiration and innovation held at the beautiful Manzi’s of Soho in London. The event, held in celebration of the Ritter’s exceptional portfolio, showcased some of the world’s finest pastry ingredients through engaging demonstrations and tastings from globally renowned suppliers to the pastry sector.

Lauren Parker, Sales Director at Ritter Courivaud and Ritter Fresh, welcomed the specialist chefs to the event; she said
“Our rich heritage and ethos to supply the finest ingredients to the finest establishments live in the DNA of Ritter Courivaud, and our supply partnerships are held in the highest of regards. We are very proud to be able to collaborate with six of our key partners today – displaying product innovation in a way that is not always possible from a meeting room. I’m truly humbled by the customers who have taken time out of their day to join us this afternoon, and I would like to thank everyone for both their attendance and support.”

Some of the UK’s finest pastry chefs, high-end bakers, and cakery owners were treated to a sensory journey beginning with an interactive chocolate flavour pairing and educational session led by Julie Sharp and Mark Tilling, showcasing Callebaut’s rich legacy and evolution. The duo explored the cacao bean’s journey, communicated the complexities of the volatile chocolate market, and examined price fluctuations over the years — all while guests sampled expertly paired chocolates and perfect flavour combinations.

Tammy Lee, National Account Manager at Barry Callebaut, Gourmet UK said
“Today’s pastry innovation event was an excellent opportunity to tell the story behind our wonderful range of chocolates and talk about our 100% sustainable cocoa beans and certified organic chocolates, chips, chunks, fillings, nuts, and cocoa powders. Using our flavour pairing kit, developed with sommelier François Chartier, chefs can use our flavour cards to help them with inspiration for their menu creations. The cards suggest ingredients with molecular and aromatic similarities, offering chefs a palette of original combinations for their creations and this is what we have demonstrated in our interactive tasting session that we gave today.”

Julie Sharp, Head Chef of Barry Callebaut Chocolate Academy UK & Ireland added
“The event was a great way to showcase how chefs can innovate their menus and excite their guests with daring combinations – We were pleased everybody was up for the challenge! Callebaut Ruby 2 chocolate, blue cheese, and tomato won the best taste combination, closely followed by Callebaut Gold chocolate, comté cheese, parsnip, and pecan.”

A highlight of the day was the presentation from Agrimontana, one of Ritter Courivaud’s longest-standing partner. The iconic Italian brand delighted guests with its exquisite panettone and provided an insightful overview of the intricate panettone-making process. Guests also sampled its exceptional candied chestnuts, candied citrus fruits, and pistachio paste, which continue to set the standard for artisanal ingredients and were a huge hit with the chefs who attended, many of whom were given a luxury panettone to take home with them!

Spencer Jones, Head of Sales (Southern England), Ritter Courivaud said
“My customers always tell me how much they love working with Agrimontana’s exceptional ingredients that help them make the perfect panettone. In particular, trust the product to really elevate their artisanal panettone to create something truly special. It was wonderful for Simone Gozzetti to meet our much-valued customers and showcase his fantastic range to them.”

Elle & Vire Professional brought French excellence to the table with their butters and whipping creams, offering a hands-on look at how different dairy textures and flavours perform in pastry applications. Attendees learned how to elevate recipes using the brand’s premium cream and butter range.

International Pastry Judge, Franciane Tartari swears by Elle & Vire products and won’t use anything else, she said
“I know with Elle & Vire that I am using the best product available on the market, the butter enables me to be confident in bringing out different flavours, making it an essential ingredient for all my dishes. I particularly like the Excellence Cream as it is quick to thicken with great hold and I use it in many different desserts and pastries, sometimes up to 40 litres per day – I am delighted to be here today, and it is always such a pleasure to catch-up with my wonderful Ritter Account Manager, Jean Ferragu, who always goes the extra mile to make sure I have everything I need, whenever I need it – Great service.”

Also featured was La Rose Noire, showcasing their beautifully hand-crafted tart shells. Founded by award-winning Swiss pastry chef Gerard Dubois, La Rose Noire tarts are a favourite among chefs seeking artisanal quality with consistent results.

Rebecca Marshman Rondeau, Group Head Pastry Chef at BaxterStorey said
“It has been wonderful to catch-up with friends old and new today and enjoy an interesting day of inspirational talks from the suppliers who were showcased. I was delighted to meet Ana Andrade from La Rose Noir and see the range of tart shells available, great for large functions and reducing labour intensity in our pastry kitchens – The vegan range is of an exceptional standard and a real lifesaver when catering for plant-based dietary requirements, I am very grateful to Lauren and the team for inviting me.”

Adding a fruity flourish to the afternoon, Boiron captivated the audience with their extensive range of fruit purees. The recently launched fruit puree line for mixologists demonstrated the brand’s commitment to innovation, inspiring new recipe ideas for chefs looking to experiment with bold, natural flavours and now as ingredients on cocktail menus across the globe.

Zak El Rhzari, Key Account Manager at Boiron, UK & ROI said
We are proud to have supplier Ritter for over two decades. As one of the market leaders globally for fruit purée, our mango, passion fruit, raspberry and strawberry purees have always been so popular among Ritter customers and now we have so many new citrus flavours like Sicilian lemon and kumquat, made with the whole fruit so you get the bitterness of the skin and a more balanced flavour. We are delighted to be here celebrating our longstanding relationship with Ritter, and it has been wonderful to catch up with all of the chefs who use our product range today.”

No afternoon would be complete without tea, and Novus Tea rounded off the event with a stunning selection of black, green, white, and herbal infusions. As a UK-based, family-owned business, Novus offered a refined tea-tasting experience that complemented the afternoon’s pastry creations perfectly.

Sam Baker, Account Manager at Ritter Courivaud concluded
“I’ve invited many of my customers here today, many of whom have told me personally how much they enjoyed the event, which is great to hear. It was lovely to showcase our wonder suppliers and top-quality produce. It’s great to keep in contact with our customers and give them a wonderful day out at Manzi’s, where it was our turn to look after them as our guests and I would also like to thank the team at Manzi’s for the champagne and canapé reception and excellent hospitality.”

This immersive event reaffirmed Ritter Courivaud’s position as a trusted partner for premium ingredients and inspired the next wave of pastry creativity. The company continues to support chefs and culinary professionals by delivering the highest quality ingredients from leading global producers.

For more information on Ritter Courivaud and its wonderful product range, visit: www.rittercourivaud.co.uk

Photography by Carlos Farinha @carlosclickuk 

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