News Archives - Page 30 of 123

Chotto Matte Founders Going the Extra Mile for #Ukraine

Determined to do more than just raise money for Ukraine, global restaurateur Kurt Zdesar has embarked on a 1300-mile journey to deliver medical supplies to a hospital in the southwest of the country.

Accompanied by Gini Zdesar (Kurt’s beloved wife), his sister-in-law, Joss and a Ukrainian guide, Alex. The quartet are driving 4 ex-ambulances loaded with medical supplies and hope to cross the border in the coming days.

Chefs’ Forum director Catherine Farinha caught up with Zdesar en route as he was crossing Germany.

“We’ve been going 13hrs now and we’re heading for Poland,” Zdesar said. “From there we’ll do one final shop and then head for Ukraine. The plan is to skirt round Lviv and head for Ternopil Municipal City Hospital in Ternopil Oblast.

“We’ve got a GoFundMe page and have so far raised close to £40,000. I have put in a significant sum also myself. Some of that will pay for petrol but the vast bulk will be, and has been, spent on the actual supplies we are delivering.

“I want to get the supplies there as fast as possible and the best way to do that is to just drive and get the job done.”

Kurt has sent The Chefs’ Form his live location via WhatsApp, so we can keep track on the team’s progress.

The funding page describes the items being taken in terms of everyday items they want to collect:

Clothes,
Toiletries (i.e., Sanitary Products, Nappies, Toothbrushes, Soap, baby wipes etc.)
Sleeping bags, blankets, and warm clothing such as gloves and hats.
Non-perishable foods (baby formula, canned food)
Power Banks.
Torches.
Etc.

Here is a list of medical & Emergency products we want to collect:

1. Turnstiles
2. Materials for tamponing
3. Dressing material
4. Nasopharyngeal tubes
6. Conicotomy kits
7. Ambu bag
8. Occlusive dressings
9. Bandages hemostatic Combat Gauze and Combat Rapid I l. Decompressive needles
13. Catheters l4J
14. Intravenous disposable equipment 15. Belts for fixing the pelvis
16. Neck collars
17. Fracttre tires of different sizes & Evacuation slings
20. Tactical backpacks
2l. Dexamethasone
22. Antibiotics
23. Tranexamic acid
24. Tramadol, Ketanov. Nalbuphine
25 Suture material, needle holders
26: Nasal drops, eye drops
Burn-treating topical gel bandages.

For more information and to help make a difference, visit the link to the GoFundMe page: https://gofund.me/7f637b7f

Six Colleges go Through to the Finals of Zest Quest Asia 2022

Six colleges will compete in a live cook-off next month to decide who will be the new Zest Quest Asia champions.

Moving forward to the final round are student chefs from Colchester Institute, Loughborough College, North Hertfordshire College, The Sheffield College, University College Birmingham, and Westminster Kingsway College.

The winners will be announced at the Zest Quest Asia 2022 Gala Dinner and Awards Night to be held on Friday, 8th April 2022 at the Hilton London Heathrow Airport Terminal 5, following the cook-off earlier in the day hosted by the hotel’s signature restaurant, Mr Todiwala’s Kitchen.

Founded in 2013 by restaurateurs Cyrus and Pervin Todiwala in collaboration with the Master Chefs of Great Britain, Zest Quest Asia has grown in prestige to become a fixture of the college competition calendar. An educational and cultural trip of a lifetime awaits the overall winners, with the team of three students, accompanied by their tutor, immersing themselves in the cuisine and food traditions of an exciting Asian destination only revealed at the Gala Dinner and Awards Night. To-date, Zest Quest Asia champions have experienced the sights, sounds and tastes of Japan, India, Sri Lanka, Vietnam, the Philippines and Thailand.

There are also a number of additional prizes at stake, offering winners the chance to experience master classes, sponsored tours, and other immersive activities where they can learn more about the techniques and produce found in Asian cookery and cuisine.

Cyrus Todiwala said, ‘Once again we were bowled over by the quality of the entries, and we were pleased to see that the interest in Zest Quest Asia among the colleges and students was as strong as ever. This year the finalists will be challenged even further during the cook off, as they will be asked to demonstrate their use of technology and what they can do with some very interesting and innovative ingredients.

“We’re also pleased to announce that we have a new Chairman of Judges, with the sad passing of the great Andrew Bennett last year. Stepping into Andrew’s shoes is another brilliant chef, Steve Munkley, one of the best competition judges in the world. Steve has helped us to judge Zest Quest Asia for many years. So, our finalists know that their performance in the competition will be held up to the highest standards. Good luck to them all, and I hope the parents, colleges, and every corner of the industry will join us at the Gala Dinner to celebrate these amazing young chefs!”

Zest Quest Asia 2022 enjoys significant support from industry. Sponsors include Panasonic, Tilda, Hilton, Don Papa Rum, Cobra, Bidfood, Schwartz, Glengoyne, Meiko and Tibard.

Tickets are now on sale for the Gala Dinner and Awards Night at the Hilton London Heathrow Airport Terminal 5. Tickets are £90pp and £850 for a table of 10. Tickets can be purchased at: https://www.tickettailor.com/events/mcculloughmoore/659878

Gower College Becomes the Third Chefs’ Forum Academy in Wales

The Chefs’ Forum Academy is growing with Gower College in Swansea the latest to join the initiative which enables catering colleges to access the content, chefs and framework of The Chefs’ Forum.

“We are very excited to be joining The Chefs’ Forum and look forward to all the benefits the Academy will bring,” said Mark Clement, Curriculum Leader, Gower College.

Chefs’ Forum Director Catherine Farinha said: “I am thrilled to bits to welcome Gower to our growing Academy family. We have a fantastic programme of events lined up that I truly believe will benefit the students and the college as a whole.

“With our move into content production with The Chefs’ Knowledge and an enhanced list of chefs who are excited to get into the colleges to teach – the Academy is a growing force in chef education.

“We are doing so much work in Wales at the moment with both colleges and Welsh produce and ingredients. We recently held a Welsh Seafood lunch at L’Oscar restaurant in London, where 70 chefs came to taste Welsh seafood provided by the Welsh Seafood Cluster.

Last Tuesday saw our Sustainability Lunch be held at The Coast restaurant, Saundersfoot, where we showcased Welsh wine and produce to top Welsh chefs who attended.

It’s incredible how effective these events are at promoting excellence to our chef friends throughout the country.

“Following on from that we’re working on more events and campaigns with Game Meat Wales and will be staging Hospitality Industry Taster Days at all of our Welsh colleges over the next few months.”

Ruth Hansom Heats up the Roux Scholarship 2022

There hasn’t been a female winner of The Roux Scholarship since Irish chef Mercy Fenton won in 1994. Over the years there have been plenty of female chef entrants but not one who had such an opportunity as Ruth Hansom this year.

Hansom is head chef of her own kitchen, The Princess of Shoreditch, so she can take the time to enter and compete and practice her craft. But, it goes deeper than that. Hanson trained at The Ritz under John Williams and is no stranger to the classical cuisine that underpins the Roux Scholarship.

There’s no question that the competition is a tough gig for any chef. The competition starts with a paper round and then 18 semi finalists cook their entry at two colleges: UCB in Birmingham and University of West London in Ealing. The judging is exact and punishing which is why only certain kitchens tend to put forward entrants.

Entrants were down this year with many establishments unable to complete entries due to staff and time shortages. The key elements of the requested dish were Dover sole either on or off the bone, brown shrimps and homemade pasta as one of the garnishes.

So, a fascinating heat will take place on the 24th March with the chefs below battling it out for the eight places in the final, which takes place on the 11th April at Westminster Kingsway College.

The semi-finalists

Luke Ahearne, Corrigan Collection, London
Harry Donnelly, The RAF Club, London
Oliver Dovey, Baxterstorey, London
Luke Emmess, The Wykeham Arms, Winchester
Nicholas Paul Fitzgerald, Nico Fitzgerald Restaurants, London
Ruth Hansom, The Princess of Shoreditch, London
Yiannis Mexis, Hide, London
Kamil Novak, The Dysart Petersham, Surrey
George Ormond, Murano, London
Liam Pride, Trinity Restaurant, Cambridge
Christos Sidiropoulos, Flemings Mayfair Hotel, London
George Whitelock, Angler Restaurant, London
Kieran Bradley, The Vineyard Hotel Stockcross, Newbury
Michael Chwu, The Kitchin, Leith, Edinburgh
Jonathan Ferguson, The Glenturret Lalique Restaurant, Crieff, Scotland
Jake Hassall, Restaurant Martin Wishart, Edinburgh
Steven Newton, Coast Restaurant, Pembrokeshire
Adam Pitfield, Driftwood Hotel, Porscatho, Cornwall

All You Need to Know to be a Brilliant Chef

The Chefs’ Knowledge is a new book for student and junior chefs that teaches, explains and reveals the key aspects to being a chef from how to be the best commis and the real way to use a knife all the way through to having an understanding of the 100 dishes that every chef should know.

Put together by The Chefs’ Forum and written by editor Chandos Elletson The Chefs’ Knowledge is a journey of discovery for young chefs to learn from as they set out on their career. Learning at college is an important step but to get onto the right path in professional kitchens some hard truths need to be accepted and learned.

The Chefs’ Knowledge is a book of lessons and recipes by chefs for chefs. We have chosen a stellar list of working professionals who are at the top of their game. From industry veterans Mark Hix, Henry Harris, Jesse Dunford Wood, Graham Garrett and Michael Dutnall you’ll learn the classics the way they are done at the highest level – and why they are so important.

But, the repertoire has changed over the last few decades and today the dishes and techniques you need to know go far beyond the old classic French. Today you need an understanding of dishes from Italy, Spain, North Africa, The Middle East, India, Asia, China and Japan.

So, our key list of the 100 dishes every chef should know includes classic dishes from all those regions meaning that readers can get a real sense of where food is right now and how to adapt it as you get more experienced.

If there is one truth a junior chef should know right at the beginning of their career it is this: walk before you run. Get yourself into a good kitchen and listen. Soak it up and learn the craft one step at a time – and don’t be in a hurry for glory. That’s advice from two Michelin star chef and Great British Menu hero Daniel Clifford of Cambridge’s Midsummer House.

The Chefs’ Knowledge is filled with advice from leading chefs. You’ll find twenty interviews with nuggets of gold littered through the book making The Chefs’ Knowledge a must-read for every aspiring chef.

Pre-order your copy now: www.thechefsforum-payments.co.uk

Devon’s Chefs Dominate Great British Menu and a Nod to Local Venison

Three female chefs from the Southwest were involved in a cook-off on Great British Menu last night. The trio demonstrated in one heat how far female chefs have come and, at the same time, venison featured in some of the dishes dedicated to 100 years of Great British Broadcasting.

Charlotte Vincent from The Five Bells at Clyst Hydon was up against fellow chefs Olivia Barry from Adelina Yard in Bristol and Elly Wentworth from The Angel in Dartmouth. The prize is to represent the Southwest in the final banquet of series 17 of the hit TV show.

Charlotte Vincent cooked venison which was supplied by Devon-based Curtis Pitts Deer Services who also supplies venison to Elly Wentworth.

Charlotte said

“I’m so proud to be using Curtis Pitts. I like to know the meat’s provenance and that it’s sustainable and ethical. His ethos is incredible and being just round the corner from the pub is less food miles from farm to fork.”

Curtis Pitts, Director of Curtis Pitts Deer Services said

“It was a real honour to supply our wild fallow loin to the Great British Menu. It makes me very proud to see not one, but two of our much-valued customers showcasing the wild produce we take great care in harvesting from across the Southwest.”

The dish, named “Dig for victory” was “a tip of the hat to the wartime speech on a declaration of war made by Neville Chamberlain. It was spine chilling and a poignant moment of British broadcasting on the radio,” said Vincent.

The dish of venison with turnip & carrot with a beef fat pastry pie was awarded a 7 by judge Paul Ainsworth but was not enough to keep her in the heat.

Elly Wentworth is also a longstanding customer of Curtis Pitts, she said

“It was great to see Charlotte showcasing Curtis’ venison, I was one of Curtis’ first customers and I think his produce is top-drawer. He is so impressive for his age and handles every element of the business himself as a self-taught businessman. It is great that his excellent produce is now getting the recognition from top chefs across the Southwest and beyond.”

Elly Wentworth & Olivia Barry, who both scored double 8’s, will go forward and we would like to take this opportunity to wish them both the very best of luck!

Curtis Pitts’ venison is available to buy online www.curtispittsdeerservices.com and a Chefs’ Larder price list is available upon request.

St Patrick’s Day Sponsorship and Chefs’ Forum Academy Students Finding Jobs in Top Kitchens!

The purpose of The Chefs’ Forum Academy is to bridge the gap between professional kitchens and college classrooms, as well as helping colleges secure valuable ingredients sponsorship.

It is also something to shout about when our college masterclasses turn into jobs;

Chefs Michael Dutnall of The RAF Club and Jordan Sclare of Chotto Matte have both taken part in Academy events at West London College and now their kitchens have been opened-up to three students.

Today is St Patrick’s Day, so it was amazing to be able to help secure the generous sponsorship of 12kg of Irish beef rib from leading catering butcher, Fairfax Meadow. It is this commercial insight, combined with sales and marketing expertise that helps The Chefs’ Forum team drive down the food cost for college events and enables the students to cook with the finest ingredients.

West London College also benefitted recently from top quality Welsh lobster being supplied to the college by the Welsh Seafood Cluster for a masterclass with Tom Westerland, Head Chef at Crockers Henley.

Both beef rib and lobster are ingredients that college budgets simply don’t permit, so it is so rewarding to involve trade suppliers to help the college in this way.

Two NVQ2 Professional Cookery students, Ratmir Plokhov and Laurie Ballard, both took part in Michael Dutnall’s talk to catering students and they have both been taken on at The RAF Club. Ratmir has secured a trade test and Laurie has got work experience.

Ratmir told The Chefs’ Forum

“I’m so happy to be working at The RAF Club! I completed a trade test which was a very different experience to anything I had done before. It was a great learning experience and I was able to complete it with confidence in a really supportive environment.”

After working at a Chefs’ Forum Academy event student George Jones-Leonard, NVQ1 Professional Cookery, has secured a job at Chotto Matte on the days that he is not at college and Patrycja Ludzkowska recently graduated level 2 Patisserie & Confectionery is now working at LOUIE London in the pastry session.

Head of Curriculum at West London College, Denise Charles, said:

“Being part of The Chefs’ Forum Academy gives students the opportunity to network with guest Chefs and Front of House experts. Students are gaining valuable work experience and jobs after the masterclasses which just shows how important it is to get the two sides of the industry to meet in the middle.

“Our students are keen, open-minded and excited to get to work in the industry and meeting and working with guest chefs and front of house experts is really helping them to develop.”

Catherine Farinha, Director of The Chefs’ Forum said: “This is such good news. In our tenth year it is so satisfying to hear that students are graduating into good kitchens through our academies. But we are going further than that. Through the colleges we are opening the doors to school students too with special taster days.

“In April we have a taster day at West London College where Michael Dutnall of The RAF Club, Jesse Dunford Wood from Parlour and Poppy O’Toole from Poppy Cooks will be demonstrating and introducing the students to the chef world. And Japanese sushi expert Keiko Urakawa will be making sushi.

“These taster days are a great way of introducing school students to the hospitality profession and they are a now a big part of the Academy.”

For more information about launching a Chefs’ Forum Academy at your college, chefs wishing to join the guest lecturing team, or brands wishing to sponsor The Chefs’ Forum Academies, please email catherine@redcherry.uk.com

Central Bedfordshire Schools Attended a Ground-breaking Hospitality Industry Taster Day at Central Bedfordshire College

Bedfordshire’s secondary schools jumped at the opportunity to visit Central Bedfordshire College with their students to attend a ground-breaking taster day event to encourage the next generation of chefs and hospitality professionals to study at the regional centre of culinary excellence.

Secondary school pupils from years 8-11 in all Bedfordshire schools were invited to the college on Wednesday 9th March to get a sneak-peek into what the hospitality business is all about.

The two-hour introduction to hospitality featured a canapé reception followed by cookery demonstrations by local chefs and a special guest appearance by Masterchef: The Professionals finalist, Exose Grant.

Exose said

“I love doing events like this as Its really important that us chefs pass on our skills to the next generation. I was really impressed with the student’s confidence and willingness to learn when she joined me on the demo stage, hearing that she loves making crepes shows me that already she has a passion for pastry… and that is so great to see.”

Chefs Sudha Shankar Saha (The Blue Monk) and Jay Michael Howard (The Legstraps) also took to the demo stage to showcase pan-fried sea bass and steak respectively, both giving top tips for embarking on careers as chefs and telling the students what a great choice it would be.

In a first for The Chefs’ Forum Academy Taster Days, students also enjoyed a special, live performance of a brand-new theme tune to introduce taster days at its Academy colleges.

The opening theme tune, “Inspiration”, composed by Dieu-Donne Toyaleke AKA lowkeylimit, will be coupled with a flash mob of break-dancers dressed as chefs will be performed live on taster days and will also be used to help attract younger students and school leavers to consider a career as a chef as a backing track to promotional college videos, also produced by The Chefs’ Forum media team.

“It’s really important that we use all available media to reach younger foodies,” explained The Chefs’ Forum, Director Catherine Farinha. “We asked Dieu-Donne to pen us our very own motivational tune and he’s done it in a way that is instantly appealing and recognisable to a younger audience.

“We have to use every opportunity to reach out to younger audiences that they can come to college and learn from experienced chefs, but all done in a way and in a language that they understand.”

Listen to ‘Inspiration’ here:

The song was written by music artist Dieu-Donne, bother of Exose, who formerly worked for Celebrity Chef James Martin, before recently taking over his own kitchen at Boulevard Manchester.

The lyrics are all about the support and opportunities and leading employer links that are available to students studying hospitality and catering at Central Bedfordshire college.

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

“These Taster Days are very important for introducing school pupils into the hospitality profession and a great way for colleges to attract students.

“The Chefs’ Forum is all about bridging the gap between colleges, the chefs’ profession and the wider hospitality community. I’m delighted to be working with the fantastic teaching team at Central Bedfordshire College to enrich students’ learning and forge greater employer links. They have just become a Chefs’ Forum Academy which means they now have access to our huge chef database and can maximise the skill base and knowledge of leading chefs.”

Andrew Cluskey, Chef Lecturer at Central Bedfordshire College concluded

“This is a brilliant way for us to engage with local schools and showcase our fantastic training kitchens and restaurant here at the college. The visiting students will get the opportunity to see our students on stage cooking with top chefs and they will event get the opportunity to try their hand at filling and decorating eclairs. We’re really looking forward to using cookery demonstrations, music and street dance to really connect with our next cohort, who will hopefully become some of the next generation of chefs and hospitality professionals of the future.”

The Chefs’ Forum Academy sees top chefs visiting the college to teach students in their training kitchens. Michelin-starred chef Daniel Clifford, Chef Patron of Midsummer House, Ross Pike, Chef Director of Oakman Inns, Paul Nichols of The Woburn are all regulars at the college, inspiring students and forging employer links and enriching students’ learning.

Photography and film by www.garethdaviesmedia.co.uk

Chefs Unite for Ukraine

London chefs, food & drink suppliers and restaurants have all joined the effort to raise funds for beleaguered Ukraine since the recent Russian invasion.

Leading the way is Ukrainian bar Pinch in Fitzrovia, which has a White Ukrainian cocktail on its menu, and is donating 15% of its total profits to the Ukrainian armed forces.

Dark Arts coffee has a new blend aptly called “Russian Warship Go F**K Yourself” and is giving 20% of proceeds to help support those affected.

Jesse Dunford Wood’s Parlour and 6 Portland Place are donating profits from their legendary Chicken Kyiv. He told The Chefs’ Forum: “Chicken Kyiv, or Kiev as it is formerly known, has been our number one seller for the last 12 years since I went to Kyiv to research its origins in 2010. It’s our pleasure to help those in need at this time.”

Following suit is Il Portico in Kensington which has put Chicken Kyiv back on the menu for the first time in four decades. £5 of the £15 price is destined for Ukraine with the same donation being given by L’Escargot in Soho for its Kyiv which is served with a Ukrainian regional potato cake called deruny

The restaurant group Drake & Morgan are raising money for The Red Cross. Rebecca Mascarenhas and chef Phil Howard are hosting dinners on March 14 at Elystan Street, Church Road, Kitchen W8, Home SW15 and Flour + Water to raise money.

Galvin La Chapelle & its next door Bistro & Bar are adding £1 onto bills throughout March to go to Action Against Hunger which has an urgent appeal for Ukraine. The same is happening at Hawksmoor with the steak group matching the donations itself to double up.

Finally, a #cookforukraine campaign on GoFundMe run by Instagrammers Clerkenwell Boy & Layla Yarjani of NEXTGen London has teamed up with food writers Alissa Timoshkina and Olia Hercules plus friends. They’ve raised over £60,000 since the crisis in Ukraine began.

Top London Chefs Gather to Celebrate Welsh Seafood and Drinks

The Chefs’ Forum in conjunction with The Welsh Seafood Cluster, celebrated a sensational lunch featuring the best seafood from the Welsh coastline at L’Oscar London with 70 top chefs in attendance.

Nia Griffith, North Wales Seafood Cluster Manager from the Cywain project’s Welsh Seafood Cluster welcomed the chefs to the lunch and told them all about the project which supports and champions Welsh Seafood.

Nia said

“It’s really important that we showcase our wonderful producers to UK chefs. It was a great opportunity to welcome sector leaders to meet the chefs and students who cooked the lunch and fully appreciate the versatility and quality of Welsh Seafood within the delicious dishes that these top chefs have created with the various species showcased on the day.”

Catherine Farinha, director of The Chefs’ Forum, said: “We are delighted to be here at L’Oscar in the opulent but stunning library dining room. On St David’s Day we are celebrating Welsh Seafood and with the Welsh Drinks Cluster we have been able to pair the seafood with Welsh wines and Mead that complement the dishes.

“Many of the chefs cooking lunch today have worked alongside us for years and it’s great to invite them all to such a unique venue and Allan Pickett’s kitchen.

“The chefs have been joined by students from four of our Chefs’ Forum Academies: Coleg Gwent, Pembrokeshire, Central Bedfordshire and West London.”

The guest chefs who joined Allan on in the kitchen on the day were Tom Westerland (Former National Chef of Wales and Head Chef at Crockers Henley), Peter Gorton (International Chef Consultant), Richard Davies (Great British Menu Winner 2013 and Executive Chef at Calcot & Spa) and Jamie Houghton (President of the UK Pastry Team and Pastry Sous Chef at Le Manoir aux Quat’Saisons).

Welsh Seafood and drinks producers took to the microphone throughout the lunch to present the produce used in the chef’s recipes to the guests while they were enjoying the dishes and the Welsh drinks paired with them that included Velfrey Quality Sparkling Wine, White Castle Sparkling Wine, Wye Valley Elderflower Mead, Llaethliw white wine and Ancre Hill Rose.

The guest chefs and food and beverage team were supported by hospitality and catering students from West London College, Central Bedfordshire College, Pembrokeshire College and Coleg Gwent, who have also participated in Welsh Seafood Chef’s Academy sessions with the Welsh Seafood Cluster.

Not only did the students get an excellent day of work experience and using the skills that they learnt in these sessions, but also the experience of staging a prestigious industry event for top chefs and hospitality employers, while also having the chance to network with their peers from other UK colleges and sample fine Welsh produce on St David’s Day at a top London hotel. These are all huge benefits of being part of The Chefs’ Forum Academy programme of curriculum enrichment.

Allan Pickett, exec chef of L’Oscar Hotel, said:

“It’s a pleasure to work with such fine students and senior chef peers, cooking with the amazing bounty of Welsh food and drink. It was fantastic to see how inspired and enthusiastic all of the students from the four colleges were on the day. I’m equally delighted to have served such distinguished chefs as guests on the day. I have worked with The Chefs’ Forum since the beginning ten years ago and its to see how much it has grown both in education and influence. It’s a great time to be Welsh with such fantastic produce.”

The participating chefs created a truly spectacular menu featuring oyster, crab, mussels, scallops and lobster.

Richard Davies, exec chef of Calcot Manor, in charge of the lobster ravioli, said: “Cooking with this level of quality makes my job easy. The Welsh Lobster ravioli were stunning and it tasted even better as a result of being dispatched humanely with Crustastun. The meat was far sweeter as it was less stressed.”

Hannah Cooper, Level two student from Coleg Gwent, Cross Keys was really happy to be offered the opportunity of representing her college in London, she said

Hannah Cooper from Coleg Gwent College said: “I am excited to be here. It’s given me an opportunity to see a London professional kitchen and an insight into L’Oscar and meet some really great chefs.”

The Chefs’ Forum lunches are a great way of bringing everybody together through food, showcasing top chefs and inspiring the next generation of hospitality professionals.

This Welsh Seafood Lunch showed chefs from all over the UK the reason why they should incorporate the finest quality Welsh seafood and drinks into their menus!