Keeping a Positive Mindset in the Dark Hours of Cancer
Pastry chef Lucy Thompson was horrified to discover the return on her breast cancer last summer. She had every reason to believe that her first brush with the disease was over and she was in remission. However, a lump in the same area became a huge worry that the whole saga was to begin again. Before she knew it she had had to find the positive mindset that enabled her to overcome everything the first time round.
“It was very frightening,” she told The Chefs’ Forum. “I thought I was free but then I had to deal with it again. I was lucky that I had remained in contact with the MacMillan nurse from the hospital and she got me back into hospital to get checked out. I was on chemo a month later and now, six months in, I am almost through it.
“My second experience has been very different. The first time round the chemo was not as harsh and I was able to keep working at Ashridge House near Berkhamstead where I am a pastry chef. Being able to create and be with my colleagues really helped me to keep my spirits up. It enabled me to not let the cancer take me over and dominate my life.
“I knew this time that I could draw on that experience and one way I know I can help others to cope is by passing on this advice: don’t let the cancer own you. This time the chemo I have had has been much stronger and I haven’t been able to work. My work have been incredibly supportive both times and that has meant a lot to me. So, now, even if I don’t feel like it I will put on make-up and a nice outfit because it makes me feel better.
“I am hoping to be back at work soon doing the chocolate work I so enjoy and would like to help as many people in the profession and beyond to cope with the adversity that serious illnesses heap upon you when you least expect it. I am almost through the chemo and all that remains will be a small amount of surgery to remove any remaining cancer cells. I feel very lucky.”
Having just launched a Chefs’ Forum Academy at Central Bedfordshire College, we have invited Lucy to teach students pastry once she recovers and she is very much looking forward to sharing her fantastic knowledge and skills.
Here is some of Lucy’s work:
The Chefs’ Forum is here to support chefs in any element of their professional lives and encourage anyone who may be worried about anything to get in touch as were always here to listen, talk and help.
New Business Focus – Proving that Bread is the Essence of a Community
We welcome Arisaig Bread Shed to The Chefs’ Forum Community. Opened during lockdown in the small village of Arisaig in North West Scotland – you can see the isles of Eigg, Rum and Skye from the village – the new bakery business, run by husband and wife Aubrey and Chris Bradford, is thriving on a very simple premise and looking forward to an exciting year.
“Lockdown made us,” explained Audrey. “We were able to refine our primary purpose which is making sure that there is always bread for the community. We bake twice a week and deliver it ourselves running our business on Facebook and Instagram.
“We’ve found that there is real demand for good bread and our local residents love it. We opened up in Arisaig about 18months ago and learned the hard way. My husband Chris has been making the bread by hand (I make the pastries) and we’ve only just got our first mixer! So he’s thrilled.
“It has been a labour of love but our bread and our mad pizza van has been so well received. We both did courses at The School of Artisan food near Nottingham when we were living down there. We don’t come from hospitality. I was a manager in the NHS.
“The menu is simple and our bread has got better and better the more we make it; Good sourdough, croissants, seasonal pastries and now a pizza delivery. This year we will start to add some value in the summer when the tourist influx starts. We want to do bakery delivery boxes and picnics for boats and walkers.
“There is so much love in a local bakery and I’ve really started to appreciate that the term artisan really means something. It’s a craft and the more you work it the more you learn. What we do no compared to what we did at the start is miles apart but that’s the joy of it.”
Bread is a huge part of the dining experience in our restaurants, always served as an entrée to fine dining experiences.
There is ever-increasing demand for bread recipes to be taught in our Chefs’ Forum Academies.
It is fantastic that Audrey got in touch and told us about her fantastic business born in lockdown – We would like to wish her the very best and look forward to inviting her and Chris to our next Scottish Chefs’ Forum event.
Audrey Bradford talked to Chandos Elletson, The Chefs’ Forum Editor.
The Chefs’ Forum Nominated for Game Educator Award
The subject of game is huge and at The Chefs’ Forum we are champions of education. So, our recent nomination for an award at The Game Awards has got us buzzing. Our whole mission is not only to raise awareness of game on menus and in restaurants but also to educate chefs, schools and members of the public on why game is such a big deal.
We do this in a number of ways. First of all we start at the root and have published The Great Game Guide – A national guide to the best game chefs available to buy here.
Why not head over to our sister website and see what we’ve been up to? Visit site here.
We have been on highland estates learning about deer management, we work with deer butchers and deer managers. We’ve been on shoots to learn about grouse, partridge, pheasant and wild birds. And we’ve done the same with wild boar.
We work with chefs all over the country to discover how they take the raw product and turn it into exquisite dishes for everyone to enjoy. But there is so much more work to be done.
We know that wild deer is out of control in certain areas of the UK and something similar is happening with populations of wild boar around the Forest of Dean. It is extremely important that this message gets out. We need to be eating and working with as much wild deer and boar as possible to keep numbers under control.
There is a great movement going on to begin the task of rewilding farmland. This is an important initiative but it is crucial that deer numbers are kept low for if they are not then rewilding will be a whole lot harder because wild deer eat the shoots of young trees and plants – the very things we need to grow taller to counter climate change.
This is just one aspect of education that we are involved in. Add to that our chef education with our work in colleges and academies and we have a whole canvas of work underway to promote game to a wider and more diverse audience.
A recent conversation with top chef Cyrus Todiwala sums it up:
“It’s easy to forget that Indian chefs know much more about game than British -born chefs,” he told us. “That’s because it has been hunted and cooked in India for thousands of years. We know how to cook it, how to spice it and how to enjoy it. Game goes beautifully with spice.”
So, if you are planning on voting in the Eat Game Awards, we’d really appreciate your vote as Best Game Educator!
For more information on the awards click here.
Chefs Wanted to Review Paul Rankin’s Upcoming Taste of Japan TV Series
Getting paid to watch a food show and then discuss it is a job most chefs would love. If that’s you then we invite you to join us on Monday 24th January from 10-11am for a special live event when excerpts from Paul Rankin’s new show will be aired…and we’ll pay you to attend!
The new series entitled Paul Rankin’s Taste of Japan will air on Sky channel Ayozat TV on the 22nd & 23rd January 2022, 12:00-13:30. Due to Covid the chef was unable to physically go to Japan so footage of him preparing dishes that were inspired by the footage (produced by an English-speaking interviewer in Japan) will be included in the programme.
What we need you to do is get involved with reviewing the series and tell us what you make of it and whether you’d be interested in using the Japanese ingredients the future or event visiting Japan on a food tour to meet the producers and soak-up the culture?!
47 Elements is heading-up this project and is delighted to have had the opportunity to work with Chef Rankin on this, he said
“We are proud to showcase some of our national culinary treasures in this series to air on Sky TV next month and are really looking forward to gaining insight into what UK chefs think of the content of the episodes and ingredients showcased. Japanese food is seeing a real upsurge in popularity in London at the moment and there are many exciting new openings launching in the new year.”
Top Chef Brazil winner and Masterchef semifinalist, Luciana Berry is looking forward to opening Mano in London’s Soho at the beginning of January, which is a Brazilian Japanese fusion restaurant, she said
“This series sounds very exciting. Brazil hosts the largest Japanese community outside of Japan and some amazing cuisine has been created as a result. I cannot wait to get a virtual culinary tour of Japan, learning about all of the fantastic ingredients we will showcase at Mano. Our menu is based around sharing a perfect marriage of Japanese techniques, Brazilian flare and delicious ingredients from both countries – What great timing?!”
This is an opportunity to work closely with the Japanese government and influence the sorts of ingredients and customs they are keen to promote in the UK. Your opinion is very valuable at this stage.
The aim of the series is also to raise the profile of Japan and its wonderful food producers to encourage a wider audience to visit and discover enchanting food and culture of this amazing country.
The show features 6 episodes. Each episode is 30 minutes but only excerpts will be screened during the live event.
The episodes are as follows:
Title: Paul Rankin’s Taste of Japan
Episode 1. Wagyu Beef
This episode is all about Japanese Wagyu beef. Clara is in Japan to try it for herself starting with the world-famous Kobe beef as well as the lesser known Iga. She’s tasting it, learning the history and finding out just what makes it so special. In the kitchen, Paul is celebrating British Wagyu with two incredible dishes; Tataki with Mustard Miso Sauce and Wagyu Steak with Asparagus, Shitake mushrooms and a duo of dipping sauces.
Episode 2. Kyoto Old and New
We’re exploring the culinary offerings of Kyoto, once the capital of Japan, now it’s considered the cultural centre of the country and Clara is discovering that there is no shortage of incredible food. From traditional multi-course kaiseki dining at a Michelin starred restaurant to rough and ready ramen at a top-secret noodle joint. Kyoto is also renowned for its vegetable production so there’s a visit to a local farmer who grows 150 varieties for the regions’ top chefs. Back in the kitchen Paul is celebrating vegetables with his Veggie Open Sushi and he’s revealing his recipe for the perfect Teriyaki Salmon Bento Box.
Episode 3. Sake and Seafood
Paul is cooking with some incredible seafood and delicious sake in this celebration of Japanese cuisine. On the menu are Miso Grilled Cod with Pickled Cucumber Salad and Savoury Custard with Dashi and Shrimp. Clara is getting stuck into some sake with a visit to not one, but two breweries, travelling between two of Japan’s main islands, Honshu and Hokkaido to learn how it’s made and get a taste of the very best, she’s also sampling perhaps one of Japan’s most famous dishes, sushi.
Episode４Street Food Updates
New street food is always being born in Japan. This time, a new style of Japanese-style curry (katsu curry), which is also popular in the UK, “Vegan Soup Curry” in Hokkaido. In Sapporo, Clara discovers a new style of ramen, “Kani Miso Ramen”, and “Soup-less Spicy Noodle” in Hiroshima, highly addictive. Paul is inspired by it.
Episode５Kobe‘s Challenge
Kobe is working on the SDGs throughout the town and is particularly focused on the field of food. Craft beer makers not only make beer for local production and local consumption, but also use the remaining malt squeezed from beer as bread ingredients and hops to improve the soil. Vegetable farmer makes special vegetables according to the needs of chefs in Kobe City. In addition, travelers can experience harvesting seasonal fruits, grapes, pears, peaches, etc., and there are cafes where you can buy kobe vegetables and eat them. This time, try strawberry picking. Paul also thought about cooking with sdgs in mind.
Episode６Tokyo Rediscovery
Tokyo is well-known as there are so many famous restaurants. Media often features Traditional ones but Clara introduces two hideaway and unique izakaya in residential areas. One is a restaurant that combines Japanese sake and Western food, bread dishes. The other is a greengrocer in the daytime and change to Izakaya at night. Finally, Clara would like to introduce a French restaurant. Travelers sometimes miss their food from hometown. It is a bistro of French chef who won over iron chef. Paul also challenges the izakaya menu.
To sign-up please email alicia@redcherry.uk.com We look forward to seeing you.
Marrying 1950’s St Tropez with Brazilian Brilliance
Restaurateurs Romain Fargette and Alexis Collette are set to open at new restaurant in London’s Mayfair at the beginning of January which will combine “the vibrancy of Latin America with the unbridled glamour of 1950’s St Tropez.”
The Chefs’ Forum caught up with Luciana Berry, a Masterchef The Professionals semi finalist, who is overseeing the menu to find out more.
“The menu is based around sharing and is a perfect marriage of Japanese techniques and Brazilian flare and ingredients,” Luciana said. “It’s a very exciting project. We should be open early in the new yea. I’m just putting the finishing touches to the menu now.
“You can expect to see a lot of my favourite dishes such as:
Cured and dried beef with cassava. “Cassava is our potato and we use it in so many ways like cassava chips with wasabi mayo.
Costelao and miso “This is ribs flavoured with a miso glaze.”
Moqueca de camarao “Amazonian river prawns & cashew in a special broth. Really delicious.”
Queijo de Prala, Brazilian beach cheese which has been skewered and glazed.
Bacalhau, I love these. Salted cod croquettes which are really crunchy. What I love about Mano is that there are so many different ideas and ingredients in Brazil than diners in London have never come across before. London is so diverse now that I think that what we are doing will be very exciting and new. A great example is Pudim – a Brazilian creme caramel made with tapioca.
Underneath the hood of the menu is a fusion of Japanese and Brazilian. It’s not widely known but the biggest community of Japanese outside Japan is in Brazil and it’s that community that is so fascinating to me.
“Latin American cuisine is so varied and none more so than Brazil. There are amazing dishes and fantastic ingredients and I am looking forward to exploring all that it has to offer.”
Shutting Up Shop Early
Chances are if you are reading this you have more time on your hands than you imagined in the run up to Christmas.
In an extraordinary run of events more and more restaurants are taking the opportunity to close early and lick their wounds. There is simply so much uncertainty amongst customers and worries that staff will fall ill to continue.
The latest to say goodbye until the New Year is The Clove Club. The World’s Top 50 restaurant (32 and the highest in the UK), run by chef Issac McHale, used instagram to break its news – and has received 1,000 likes in less than 24 hours which sums up the feelings of support that the industry is receiving.
“We tried our best,” the restaurant said. “It is with a heavy heart that we have made the difficult decision to close the restaurant from Friday 17 December until the New Year, re-opening as planned on Friday 7 January. Our final service for this year will be dinner this evening.”
The Clove Club are not alone. Luke Selby, former winner of The Roux Scholarship and chef patron of Evelyn’s Table has done the same along with Barrafina in Drury Lane and Kol in Marylebone.
Tom Kerridge released details of 654 cancellations and Michel Roux Jnr said his daughter Emily had had 300 cancellations at her restaurant Caractere.
This is a difficult time for hospitality. The new Omicron variation has delivered a conundrum for chefs and business owners: close down early or stay open and mop up those remaining customers who want to celebrate.
Are you closing down early? Let us know.
Ex-student Dan Dubbed ‘Star in the Making’ after Scooping MasterChef: The Professionals Title
He’s been crowned the latest MasterChef champion and been described as a ‘star in the making’ – and it all began at University College Birmingham for Dan Lee.
The 29-year-old was last night revealed as the winner of series 14 of the BBC’s MasterChef: The Professionals, ten years on from studying for his Professional Cookery Level 2 diploma at the University’s College of Food.
Dan, who works as a private chef, grew up in Birmingham and was introduced to cooking in the kitchen of his auntie’s Chinese takeaway, inspiring him to later start his training.
Speaking on last night’s show about his childhood days in the takeaway kitchen, Dan said: “I think that’s where I could see the greatness in food and what it could do, and that’s when it kind of pushed me to learn how to do it.
“I started at the College of Food. It all started to click that I can use this to travel – I’ve always wanted to travel.”
Spending much of the next decade in Singapore, Dan started to gather culinary inspiration from many sources in the Far East and combining them with the influences of his upbringing in the UK, creating a style of modern European and Asian cuisine which proved hugely popular throughout his time in this year’s MasterChef competition.
Returning from Singapore as the coronavirus pandemic took hold, Dan ended up working in a supermarket before applying for the hit BBC TV series – thereby following in the footsteps of a string of ex-University College Birmingham students to star in the show, including chef Leo Kattou of the city’s Michelin-starred Simpson’s Restaurant and 2011 MasterChef finalist Claire Hutchings, as well as fellow 2021 contestant Yasmine Selwood.
And having overcome a string of challenges to reach the final week, Thursday night’s episode saw him beat his two remaining rivals to win the coveted title.
Kali Davidson, head of the University’s Birmingham College of Food, said: “Dan started his journey and passion for cooking with us at University College Birmingham in 2009 and excelled within his class.
“It takes an enormous amount of dedication to stand out within the culinary world, and Dan has proven that with hard work and a passion to succeed, you can achieve great things.
“As the leading centre of excellence for chef training and culinary expertise, we are truly delighted and wish Dan every success in his future career. We hope he can take time out of his busy schedule to visit us and meet with our student chefs to inspire and share his unique skills.”
Thursday night’s climax of the series saw Dan given three hours to prepare a three-course menu for the show’s trio of judges, Gregg Wallace, Monica Galetti and Marcus Wareing.
Fuelled by his Far Eastern influences, Dan’s starter featured his take on Singapore chilli crab, a Mantou deep-fried bao bun topped with crab, chilli oil, nashi pear, lime juice, salted egg yolk and Sichuan pepper, topped with a squid ink tuile, served with a soft shell crab tempura and a basil cream with crab and chilli oil.
The starter was praised by judge Gregg as “an absolute knockout of a dish”, and by Michelin-starred restaurant owner Marcus as a “sensational plate of food”.
Dan’s main course featured a chicken breast stuffed with chicken thigh mince, sesame oil, spring onion, ginger and Thai pandan leaves; choy sum, a Chinese cabbage blanched in garlic, chilli and oyster sauce; a red chilli sambal sauce, chicken-infused steamed rice with garlic and ginger, and a chicken and pandan leaf broth.
“I’m looking down at the most basic of dishes, and I’m tasting the most exciting and elegant of dishes,” said judge Gregg. “It’s absolutely delicious.”
To finish, Dan prepared a dessert of smoked hay treacle tart filled with yuzu curd toasted breadcrumbs, pickled ginger, clotted cream ice cream, Japanese shiso leaves, shiso crumb and smoked hay butter tuiles – a dish which earned him praise for his pastry-making, flavour and East-meets-West style.
And after a nervous wait, he was revealed as the professional MasterChef Champion of 2021.
“It’s incredible, it’s a bit like a dream,” said Dan on winning the prize. “This competition has meant everything for me. It’s built my confidence. Now I really know what it means to back yourself.”
“It has been such a delight to watch a chef like you develop, grow and discover what you are about,” said judge Monica.
“I think Dan is a fantastic chef,” said judge Marcus. “I’ve enjoyed his food. He, for me, is a star in the making.”
And what could be next for Dan after such a prestigious achievement?
“I’ll see what comes up,” he said at last night’s conclusion. “Maybe a food truck, maybe a restaurant… who knows?”
New champion Dan is the latest former student from University College Birmingham to wow the judges on MasterChef: The Professionals – and he was not the only one to feature in this year’s series.
Current Culinary Arts Management BA (Hons) student Yasmine Selwood, who was described by Marcus Wareing as ‘superwoman’ for balancing her studies and work with raising her four children, progressed to the quarter-finals of the competition.
Like Dan, she studied her Professional Cookery diploma at the Birmingham College of Food, and even cooked the menu from her final exam for the judges to earn her quarter-final spot.
Other previous MasterChef contestants from the University have included Monty Stonehewer, who reached the knockout stages in 2019, two years after taking his Professional Cookery Level 3 course.
The 2017 series saw another former Professional Cookery student Leo Kattou – a chef at Birmingham’s Michelin-starred Simpson’s Restaurant – reach the semi-finals of the competition.
Previous series have also included Josh Donachie, another ex-Professional Cookery Level 3 student who made the knockout stages in 2015, as well as 2011 finalist Claire Hutchings, who also went on to win the MasterChef: The Professionals Rematch special in 2019.
University College Birmingham is renowned for providing specialist vocational training for students looking to enter the culinary industry, with world-class facilities and expert tuition provided on a range of college, undergraduate and postgraduate courses as well as apprenticeships.
Discover our full range of courses within our Birmingham College of Food.
The Great Stoney Street Raffle
This is a great cause and one we wholeheartedly support. Chef Tom Cenci, who is head of food for 26 Grains in Neal’s Yard and Stoney Street of Borough Market, has announced a £10 raffle draw to win, as he puts it, an insane prize worth £3500.
The money raised will go a long way to off-set extremely difficult training conditions. However, one lucky ticket will win a private dinner for 20 plus loads of add-ones. The draw was announced on Instagram and is running until midnight on the 29th December.
Here’s what Tom said in his post:
“With cancellations through the roof and the obliteration of the crucial Christmas trade, we are now in a truly desperate situation. We continue to trade the best we can but face a time of genuine uncertainty.
“So we’re hosting a raffle and offering you the chance to help support us through this challenging time.
“And in return, we’re offering a prize quite frankly too good to be true. It’s actually insane.”
Here’s what you could win:
- A private dinner for you and 20 friends with exclusive use on a Saturday night at our Borough Market restaurant, Stoney Street. A 10-course bespoke menu written by Tom, including wine pairings, cocktails, aperitifs and digestives.
- A breakfast goody bag for each guest to take away at the end of the night.
- Each guest gets a 10% discount card to use at either of our restaurants in Neal’s Yard or Borough Market for a whole year.
- Plus a signed 26 Grains cookbook for every guest.
Worth a value of £3500+ – all for just £10 a ticket, with no limit to how many tickets you can buy.
To purchase your raffle ticket CLICK HERE.
Or head over to @26grains or @stoneystreet26 for your chance to win and help support a small business survive this Christmas.
The winner will be announced on New Year’s Day, and then we can get planning for your big event in 2022!
Tickets must be purchased before midnight on the 29th of December 2021. The winner will be notified by email. Ts & Cs apply.
New Scotch Whisky Liqueur is the Perfect Ingredient for Christmas & Burns Night
Whisky and honey is a well-known combination but add in elderberry and the flavour profile becomes a bit more interesting. That’s what George Cairns thought, and he decided to put his money on it.
Cairns Scotch Whisky Liqueur is new and is just coming on stream but far from being a bottle destined only for the bar, inventor George Cairns sees his creation as one for the kitchen, as well.
“I cook with it,” He explained. “It adds an incredible extra flavour to a venison stew, for example. I’m excited to get chefs working with it to discover what extra elements my new liqueur will bring to flavour profiles in the kitchen.”
Cairns named his liqueur named after his family after spending his career as a Coppersmith making whisky stills in his native Scotland. However, as he grew older he realised that he wanted to do more with whisky than just create the equipment in which it is made.
So, for the last couple of years he got to work with food technologists at Queen Margaret University in Musselburgh to create a new Scottish whisky liqueur. Together the team worked on a flavour profile that, at first, trod the path well-known to lovers of Drambuie – whisky and honey. But, the addition of another flavour, elderberry, started to get everyone excited.
“I knew I wanted to do something with whisky. I had the idea to do a liqueur and it all started to get interesting when we began working with whisky, honey and elderberry. It as a new pairing and I knew that it was going to have legs and I decided to go for it.
“The flavours are uniquely Scottish. The prime ingredient is blended malt whisky. I’ve been in and around whisky my whole life and I got to understand the market and where to find the whiskies I wanted for the drink. It was then a case of getting the balance of the flavours right and working with food technologists was a fascinating process.”
Cairns Scotch Whisky Liqueur launches in early 2022 and will be showcased at The Chefs’ Forum 10th Anniversary lunch at Dakota Hotel in Manchester on 10th January.
Cairns are offering all Chefs’ Forum members 20% OFF online until 31st January 2022 using voucher code TCF20. Shop online now: www.cairnsscotchwhiskyliqueur.com
Registration Opens for Hotel, Restaurant & Catering 2022
Hotel, Restaurant & Catering (HRC), the UK’s largest and most prestigious business event for the hospitality and foodservice sector, has opened visitor registration for its 2022 edition, taking place on 21-23 March at ExCeL London.
A wide range of innovative industry suppliers will be on show, covering categories such as food & drink, catering equipment, hospitality tech and, newly rebranded for 2022, design & décor. The event is also partnering with The Pub Show to cater directly to the UK’s pub and bar professionals, with insightful trend trails and content from On-Trade Consultancy.
Visitors will have free access to over 100 talks, competitions, chef demonstrations, panel discussions and trend trails over the three days of the event covering some of the most vital challenges and opportunities for pubs, restaurants, hotels, catering businesses, public sector and more. The event will also be continuing its partnership with Staff Canteen as some of the industry’s most respected culinary experts cook up a storm at The Staff Canteen Live demo area.
A major change for 2022 is the news that HRC will be co-located with IFE, International Food & Drink Event, IFE Manufacturing and London Produce Show at ExCeL London, welcoming retailers, wholesalers, importers and exporters to the event along with the food & drink processing, packaging and manufacturing industry.
Cumulatively, the shows will welcome more than 30,000 key industry buyers and highlight more than 1,500 innovative suppliers.
“HRC was the last industry event to take place before the Covid-19 lockdown began in March 2020 and we’ve been supporting our industry throughout the pandemic with a wide range of webinars and virtual events hosted on HRC Connects, a new digital platform for the industry,” said Event Manager Ronda Annesley. “We’re thrilled to be welcoming our community back to ExCeL London to meet and do business face-to-face, and excited to be joining forces with our partner events for an unparalleled gathering of the food, drink, hospitality and foodservice industry.”
The industry has welcomed the return of HRC, with Philip Shelley, Chair of NHS Food Review, commenting: “Hotel, Restaurant and Catering is one of the showcase events of the year for leaders in public sector catering. The opportunity to have competitions and skills theatres for chefs, provides evidence and confidence in our chef development – looking forward to continuing our involvement.”
HRC will once again host historic chef competition International Salon Culinaire, which celebrates its 120th year in 2022. The competition will see talented chefs putting their skills and knowledge to the test across a wide range of categories throughout the three days of the show. Earlier this year, the event announced Michel Roux Jr as Chef Ambassador for 2022.
Roux commented: ”I’m delighted to be working with Hotel, Restaurant & Catering as the show’s Chef Ambassador, and to be supporting the prestigious International Salon Culinaire competition.
“It’s more important than ever to support the growth of hospitality businesses and HRC is a hugely respected and valued show for the sector.”
Consultant Chef Steve Walpole said: “HRC is the go-to event for the hospitality industry. More than ever shows like this help to give visitors an insight into what’s happening in our industry from innovation and trends to food and equipment. It’s an Aladdin’s cave for chefs.”
Register for your complimentary ticket to HRC, including access to all partner events, at hrc.co.uk
