The Chefs’ Forum Academy Welcomes Chef Works as Headline Sponsor
Leading hospitality workwear brand Chef Works have agreed to headline sponsor The Chefs’ Forum Academy and provide all guest chefs with a branded chefs jacket and all students taking part in the academy with a special Chefs’ Forum Academy Dressed by Chef Works branded apron.
The new partnership will enable all academy students to receive branded aprons that will make their membership in the academy that bit more special and strengthen the appeal to colleges looking to take advantage of enrolling.
Emma Cohen, General Manager & Head of Marketing at Chef Works UK told The Chefs’ Forum:
“Chef Works are so happy to be involved with this great Chefs’ Forum Academy initiative. Working alongside leading chefs across the UK to support and develop the next wave of culinary talent.”
Chefs’ Forum founder Catherine Farinha said of the new partnership:
“The Chefs’ Forum is delighted to welcome Chef Works as the headline sponsor for The Chefs’ Forum Academy, currently operational across four UK colleges and soon to be more. The sponsorship means that every guest chef teaching in the academy will receive a Chef Works chef jacket and all student will receive a branded apron. Chef Works have worked with The Chefs’ Forum for the last few years, so it’s great that they are now dressing catering students in The Chefs’ Forum Academies, the finest chefs in the UK and all over the world!”
For more information and to view the Chef Works collection, click here.
The Crab & Hammer’s David Markham Becomes Crustastun Ambassador
The sentience bill is coming and restaurants that use a lot of lobster and crab can get ahead of the game by installing a Crustastun machine now in preparation. The machine uses technology that stuns shellfish in a humane way with no cruelty and even improves flavour.
David Markham explains:
“There is this issue going on around sentience and the population is behind it. And when anyone asks we explain that we use Crustastun and it is compassionate. We’ve done our part to make sure our restaurant dispatches crab in the most humane manner.
“We’ve very quickly started to adopt the Crustastun technology, from a humane perspective mainly. We use it in our larger crab business, Blue Sea Crab, and when we opened The Crab & Hammer it was a natural progression to use a smaller version in the kitchen.
“We’ve had comments from the likes of Raymond Blanc and The Waterside Inn how they can really notice the difference in the flavour of the crab.
“The first round of the sentience bill doesn’t actually cover crab but it’s in the post. It is coming. We saw that it made absolute sense to have it. We now cover the whole picture of boat to plate making sure that we look after every species we offer on our menu. “
The Crustastun is available from Mitchell & Cooper – For more information please click here.
The Ultimate Student Dinner Coming to Pembrokeshire College
A celebration dinner is being served at Pembrokeshire College on Thursday 16th September at 6.30pm, with dishes created by leading industry chefs. However, there’s a delicious twist to the event – the chefs won’t be present.
Their place in the kitchen will be taken by The Chefs’ Forum Academy students who were taught the dishes during masterclasses presented by the chefs in the last academic year – some in person, others via video link during lockdown.
Wendy Weber, Head of Health, Childcare and Commercial Enterprise said
“We are delighted to be embarking on our 2nd year with The Chefs’ Forum and excited to see some of the dishes on the menu from chef’s who worked closely with our learners last year. Our learners had a great experience in a Covid year so we cannot wait for them to receive even more industry tips and ideas through the academic year 21/22. We are so pleased to be a part of this fabulous initiative.
The dinner will be a chance for the students to put everything they’ve learnt into practice and it will be a true reflection of the incredible working partnership between Pembrokeshire College and The Chefs’ Forum Academy.”
Alan Wright, Hospitality Tutor said
“We have such an exciting start to the new academic year, with our Thursday evening service resuming for the general public. I am thrilled that our first Thursday evening is dedicated to The Chefs’ Forum Academy and based on some of the dishes produced by our new level three learners. It promises to be an evening to remember so book your table now to avoid disappointment.”
Tickets are priced at £19.95 for 3 courses and available to anyone – book by calling 01437 753165.
Dougie Balish, Head Chef at The Grove of Narberth said
“It is amazing to be teaching at The Chefs’ Forum Academy. It’s so fulfilling seeing young students progress into capable young chefs. I’ve got two students working with me in the kitchen now and the progress they’ve made is remarkable. It’s brilliant that they will be recreating one my dishes and I hope it gives them some inspiration for creating their own down the line!”
Tom Westerland, National Chef of Wales 2018 and Head Chef at Crockers Henley said
“It’s amazing to see all the new talent coming through into the industry. It’s always great to see how enthusiastic and excited they are, learning new skills and dishes. It makes me so proud to see them recreating my dish for the dinner. The industry has a very bright and exciting future.”
The menu, all cooked freshly on the night, features dishes by:
Starter
Lisa Fearn
Y Sied Cookery School
Chicken Velouté, croutons and micro herbs
Tom Westerland
National Chef of Wales 2018 & Head Chef at Crockers Henley
Grilled mackerel, heritage tomatoes, ricotta and cumin granola
Dougie Balish
Head Chef at The Grove of Narberth
Seasonal Vegetables, Hafod Cheddar purée, BBQ turnip tops and nettles
Main
Hayden Groves
National Chef of the Year 2013
Chicken, chicory and blonde ale fondant potato
Cindy Challoner
Great British Menu Contestant 2019
Red mullet, squash fondant, Jerusalem artichoke & vanilla puree and nettle oil (GF)
Curry Leaf Korma
Roasted squash and garlic (V, VE, GF)
Dessert
Ashleigh Farrand
Head Chef at The Kingham Plough
Chocolate rye cake, cherry, fudge sauce, and chocolate soil
Thomas Leatherbarrow
Culinary Director of TLC Gourmet
Apple tart Tatin and anilla ice cream
New Pub Kitchen Seminar Exposes the Need to Harness New Technology
The Chefs’ Forum is proud to present a seminar for all pub kitchens on Monday 20th September in partnership with RATIONAL.
The two-hour event, from 9:00am to 11:00am will focus on how new technology is enabling pubs to do more with less and at the same time having a close look at topics such as Natasha’s Law, healthier menus, waste reduction and future staffing issues.
This is the fourth in a series of sector specific seminars in association with The Chefs’ Forum to gain valuable market insight to fine-tune RATIONAL’s approach to servicing stakeholders, tailor-made to their individual requirements.
During the seminar we will be screening a number of specialised films with leading pub groups and individuals who explain how harnessing new technology has improved efficiency and workflow in their kitchens through the use of ConnectedCooking and iKitchens.
Tim Foster, co-founder of the Yummy Pub Co is looking forward to discussing what he calls “…the polar extremes” of the pub trade.
He said:
“I’m really looking forward to bringing my industry peers together to discuss the polar extremes of the pub trade. It will be fantastic to share the positive changes we have made in terms of staff welfare, reduced hours and rotational training and development throughout all our sites.
It is crucial that we look after the chefs we have, investing in them to ensure they are happy and want to stay, as well as ensuring they learn every aspect of running a pub kitchen. We have invested in the best equipment money can buy and our RATIONAL cooking system was our first major purchase on launching our first site. Now we have RATIONAL in all four sites and would never have anything else.”
ConnectedCooking is set to become an integral part of how pub groups can exploit technology and Ross Pike, Chef Director of Oakman Inns explained why he is keen to share his knowledge on the seminar:
“With the recent acquisition of the Seafood Pub Company we are well on track to reach our target of forty sites by the end of 2021,” he said. “We have now connected all our RATIONAL cooking systems throughout all sites, so our recipes can be created by any of our chefs in any of our kitchens at the touch of a button.
I was well-aware of RATIONAL before joining Oakman, but since I’ve been here, I’ve really discovered what the company’s cooking appliances are capable of in terms of market-leading technology and ConnectedCooking.”
Mike Down, owner of The Volunteer Inn in Devon, will be talking about how his new Rational system has revolutionised his kitchen in a completely new way:
“The cooking is shared between my wife Jacquie and Head Chef Gemma here at The Volunteer Inn. We have a full iKitchen installed here and although a significant investment, it was one that we couldn’t have afforded not to make. Our food trade has doubled, our staffing costs massively reduced as we can create our menu with only one chef in the kitchen at any one time. We needed to put as much equipment as possible into a very small space and were able to improve every aspect of what we do here with RATIONAL iKitchen technology.”
The free-to-attend seminar is open to all pub chefs, owner operators, managers, kitchen planners and designers and will be particularly useful for future planning and for addressing the challenges and opportunities currently facing the sector as it recovers from being shut-down during the pandemic.
Hosted by The Chefs’ Forum’s Founder, Catherine Farinha and Director of Education, Neil Rippington the seminar will explore current topics affecting all elements of the pubs sector.
In particular the following topics will be discussed:
- Natasha’s Law/Owen’s Law and allergens – Are you ready?
- Technology
- Healthier menu options and plant-based alternatives
- Waste Reduction and Sustainability
- Tomorrow’s Pub kitchens
- The road to recovery post lockdown, looking forward to Christmas 2021
- The next generation – Future Staffing and Training Requirements
Catherine and Neil will be joined by a stellar panel made up of the following experts:
- Tim Foster, Co Founder – The Yummy Pub Company
- Ross Pike, Chef Director – Oakman Inns
- Mike Williams, Sales Director – RATIONAL
- Shanti Bhushan,Executive Chef – Brigadiers, London
- Mike Down & Jacqui Down with Head Chef Gemma Youlden – The Volunteer Inn, Devon
Delegates can register for FREE to attend the event.
Catherine Farinha said:
“We’re really excited for this seminar. We have been touring the country to see the new RATIONAL cooking system in action and hear what users are saying. It’s clear that technology can play a huge part in dealing with the current staffing crisis and enable chefs to be far more efficient.”
Any chefs wishing to register to attend the seminar should contact alexandra@redcherry.uk.com
Kudu’s New Peckham Concept Features a Braai & Allotment Vegetables
The Kudu Collective, run by Amy Corbin and chef Patrick Williams, will open its fourth site in Peckham next month. The new Kudu Grill will be located in a former Truman’s pub on Nunhead Lane and will consist of 50 covers.
At the centre of the operation will be a braai – a South African open grill that only uses wood and charcoal. Chef Patron Patrick will bring his South African roots to the fore, adding a playful twist to traditional food from the country. Bold flavours shine through in a menu showcasing the chef’s passion for fresh, seasonal British ingredients, some of which come from the couple’s allotment nearby. With most dishes coming straight from the open grill, the menu comprises five sections – snacks, starters, braai mains, sides and desserts.
MENU – TYPICAL DISHES
- Grilled potato flatbread with lardo, wild garlic Irish oysters, tomato dashi, trout roe Fried pigs’ tails with honey mustard Harissa beef tartar, coriander, crispy shallots Duck terrine, gribiche, biltong scratchings Grilled prawns, peri peri butter
- Dry-aged T-bone with beer pickled onions and onion treacle bordelaise Cauliflower, caper raisin, goat’s curd and kale
- Pork chop with monkey gland –
- Whole black bream with zhug butter roti
Kudu Grill’s interior design has been led by Amy and A-nrd Studio. Raw brick and concrete walls line an open space which upholstered seats and booths with dark finishes add warmth to. Deep green and burgundy tones, Italian marble and holophane glass accents bring an art deco feel to the room, and a four-seater bar counter overlooks the custom-built braai.
“The aim was to create a sophisticated experience and a space that felt timeless and welcoming. The property itself and the customer experience had a big influence on how the space was designed,” the group said.
KUDU COLLECTIVE:
Amy Corbin and Patrick Williams opened Kudu on Queens Road, Peckham in January 2018 to great critical acclaim, winning legions of loyal fans for the creative, seasonal food and warm atmosphere. A Michelin Bib Gourmand quickly followed. In January 2020, the couple opened neighbourhood cocktail bar, Smokey Kudu, located under the arches by Queens Road station. May 2021, saw the opening of Curious Kudu, a gallery and private dining space accommodating up to 14 guests.
Patrick’s culinary career started in Cape Town’s renowned La Colombe and went on to work at Camphors at Vergelegen, before moving to London. He joined Robin Gill’s team firstly at The Manor and then, at Paradise Garage where he was a Sous Chef. Patrick’s partner and Kudu Collective co-owner
Amy grew up working in the industry; with her father being a successful London restaurateur she always dreamed of following in his footsteps.
The Perfect Partner for Catering Education
The Chefs’ Forum and Neil Rippington are re-writing and re-imagining the culinary repertoire so it reflects skills and not out of date dishes. The result is a landmark partnership between catering colleges, industry and The Chefs’ Forum.
Whether you are a lecturer, restaurateur or chef we want you to get involved in this process. It’s crucial for the future of the chefs profession and of hospitality as a whole.
Here, and in the accompanying film, Neil Rippington explains his process and his plans for the future.
“My project objective is to bring the industry and culinary education closer together. I get frustrated hearing chefs and restauranteurs/hoteliers constantly saying that the curriculum is out of date and the dishes/products/skills and techniques taught in colleges are not fit for purpose. If this is true, and I’m sure it is in many cases, then how will it ever be resolved without some input and collaboration?
“I understand the requirements of publicly funded and approved qualifications and the pressures on teachers/lecturers to complete programmes on time. It is a very lengthy process to write and get approval for a new curriculum as there is a massive amount of government machinery to navigate and it is a nightmare.
“To provide an example of my intentions, I have started the process with a dessert from Luke Frost (Valrhona). Luke has provided his version of the classic ‘Tiramisu’ using a variety of commodities, skills and techniques that make this classic a more contemporary and refined dessert. I will take Luke’s dessert and map it to the relevant units and the commodities, skills and techniques that students must cover in each module, across the UK’s three most widely studied qualifications.
“I intend to get a network of chefs to contribute towards this project and provide an example to colleges, Ofsted and the government that leading figures in the industry care about what is being taught in colleges by demonstrating their contribution and showing how they would approach the requirements of the curriculum, whilst meeting the needs of the contemporary industry. Chickens cut for sauté and into chasseur, sole dugleré, minestrone, tiramisu, etc., may be great dishes that have been around my entire life, but they are not representative of the current industry, and this is the message I am hearing (and have heard for some time!) When looking at the specifications in the handbooks of various qualifications, dishes are rarely mentioned, so there is an element of freedom in terms of how the processes can be used to produce a wide range of dishes and/or products.
“I plan to coordinate a wide range of dishes and products to meet the criteria across the most widely used qualifications. I will complete all the mapping so that lecturers will have fully tested/reliable recipe/dish examples that are specifically tied to the curriculum, designed, and contributed by leading industry figures across the breadth of the industry.
“In my opinion, this must be a good thing for the students, CPD for the lecturers and a bridge, partnership and voice for the industry. I am also going to cover aspects of seasonality, sustainability, produce and supply. An all-round win! It will demonstrate a step in the right direction and provide a positive example to those who say the curriculum is out-of-date and not fit for purpose! If people want to see positive change, why not contribute to solving the problem rather than adding to it?
“I also believe there is much to do in terms of students’ preparation for the workplace from an attitudinal and behavioural perspective, alongside the industry’s wider mentorship and support for young people and new staff when joining their businesses. This is another bridge that needs to be built across many areas of the industry. One step at a time.”
Staff Matter. They Need our Help and Our Care
In an exclusive piece for The Chefs’ Forum restaurateur Mike Robinson shares his thoughts on the problems facing both staff and owner operators.
I’m a restaurateur. I used to be a chef but now I’m much more involved with the creating, running and setting up of restaurants. I currently own and run three restaurants: The Woodsman in Stratford upon Avon, The Elder in Bath and The Forge in Chester. I also own a share of The Harwood Arms in London.
The Covid pandemic was a seismic event for all our restaurants and coupled Brexit a large number of our foreign staff have not returned. We miss them terribly but we have to keep going with the amazing staff we have left.
Along with everybody else in hospitality we are struggling to top up our staff at a time when record numbers of customers are returning to our restaurants expecting everything to be as fantastic as it was. This has presented us with a real problem: unless our staff work longer and longer hours something has to give, or, as a result of putting too much pressure on our staff – our service and food standards drop. That will result in customer frustration and before we know it we’ll be in a hole we can’t out of.
Soon after restaurants reopened after the lockdown Michel Roux Jnr announced that he was not opening Le Gavroche for weekday lunches due to a shortage of staff. I was inspired by that decision. It showed real foresight.
At The Harwood, we agreed to close Monday to Thursday lunch going forward, to both reduce hours and focus staff on quality and service in the remaining services. It became clear pretty quickly that this was going to work well and reduced chef and front of house hours.
After two weeks I replicated this, with local variations, in my other restaurants. The change is noticeable. Weekday lunchtimes post pandemic were busyish, but very little business trade was happening, so average spends were low.
I looked at spends per head and saw that the actual cost on staff welfare and morale, for the business we were doing, was not worth it. It was costing us in ways that were not visible on the ledger. Now, the opposite is true. Spends are up, staff hours are down. As a result we are more profitable on the services we do.
The bad old days need to be gone for good. It’s that simple. We need (and I speak for my own operations here) to keep hours to a level that staff want to work. We find that works to about 48 hours for front of house, and 52-57 for kitchen. If staff want to work less hours, we make that work. A restaurant or hotel is a big family, and whilst there are always tensions, I cannot stand walking into an unhappy restaurant. Happy staff want to give of their best to the customers and they will help us make a profit in doing so. Closing weekday lunches and offering flexible working hours works for us, maybe it could work for others too.
The long term solution is surely to make the industry shine, and make a it a viable career choice that allows staff to combine a healthy home life with a productive work life. I don’t have all the answers – I’m just figuring it out as I go, but I love and care about my staff, and want them to be happy. Walking into laughter and bad jokes is a terrific way to come to work.
The only cure for the staff crisis in the immediate term, however, is make us a really attractive place for our foreign friends to come and work. This Government is, so far, lacking in support for our great industry that employs a huge percentage of our workforce. We need a simple system to offer jobs to non UK workers and have them allowed and welcomed to the UK to work in our industry.
Priti and Boris – if you somehow read this, please help – 3 million voters are looking for your support. Without an entry scheme in the immediate future, I can see the shocking reality of excellent restaurants closing their doors due to a chronic lack of staff. The amazing move by Claire Bosi, of Chef magazine, to drive for a Minister for Hospitality has really raised awareness and done great things, hopefully it will happen. The power of the vote is huge, and I am sure if nothing else the prospect of losing those votes will have an effect.
Long term we need to support initiatives to tempt UK nationals into hospitality as a career, and a great career at that. Truly, hospitality is one of the great meritocracies – it does not care about what a member of staff or recruit has done in the past or how many A levels theyhave. Hospitality only cares about how staff feel, how ambitious they are, how caring and talented. We owners need to look after our staff and nurture and help them with their careers. In return, they will look after us.
Chef Hours Continue to Tumble as Crisis Shortage Bites
It started slowly but the move to reduce chef hours is becoming a reality. More and more establishments have come to accept and realise that the only future they have is a happy one. Fewer chefs are prepared to work the hours they did before for the same money.
And, as a result, smart operators have realised that the best way to keep their staff is to keep them happy and motivated. Sat Bains reduced the number of services before the pandemic. Michel Roux stopped lunch at Le Gavroche once it was over. Simon Wood is planning to cut output to five good services a week and now Mike Robinson will stop serving lunch during the week at his restaurants The Harwood Arms, The Elder and The Woodsman.
There are few who would disagree. The move has been coming for a long time and the old-school attitude of working every hour just for the badge was never going to last. In the 1990’s/ 2000’s there were a generation of chefs schooled in the Marco Pierre White way – exhausted, bedraggled, passionate, brilliant. The mark of a young chef in those days was his or her ambition to master the craft no matter the hours. Back then it was the only way to succeed.
However, times change and with them attitudes and ambitions. American kitchens have known for a long time that the work/life balance is important for motivation and lower staff turnover. Now it’s our turn to come to the same conclusion.
Robinson told The Daily Telegraph’s William Sitwell: “If you are working lunch and dinner 5 days a week then you are exhausted on your two days off.” And this seems to be the nub of it. But, in reality it’s more than that. The exhaustion that chefs are experiencing is not only from the physical work they do but also the mental side of cooking. There is simply too much to learn in too short a time.
Robinson continued: “We want to put the focus on quality and effort in the evening and have longer evening services. Customer satisfaction is higher, our staff are so happy and you’re only ever as good as the people you work with. If we want to get the restaurant industry booming again the one thing we have to do is look after our staff.”
What that means in reality are weeks consisting of 45-55 hours – not 70. That has to be a good thing. Harness that with achievable artisan skills and the restaurant industry will be diverse, happy and strong.
Dart Fresh Foodservice Has Teamed-up with Mitchell & Cooper for a SIZZLING Summer Chef Challenge
Dehydrate the right way this Summer and WIN a FANTASTIC PRIZE worth over £1000!
Simply post a pic of your Signature Summer Plate on Facebook, Twitter and Instagram and tag three chef mates to post theirs (along with their place of work).
Make sure you tag @DartFresh and @mitchellcooper on Twitter, or its @dartfreshtrade and @mitchellandcooper on Insta!
Hashtag: #DartFreshSummerChefs
THE PRIZE:
- A LUXURY Cheffy hamper of fresh produce and culinary delights – Butchery – Fish –Larder – Seasonal Fruit and Veg – Specialist Ingredients – (£150)
- An Excalibur 9 tray dehydrator 9 trays, 15” (380mm) x 15” (380mm) each. Mesh screens are BPA free. 26 Hour Timer lets you set it and forget it. Unit automatically turns off when the set time is complete. Adjustable Thermostat 40°C to 74°C. Range is low enough to preserve active enzymes in fruits and vegetables. Temperature range is also high enough to meet safety standards for dehydrating meat for jerky.
All of this produce is available from Dart Fresh – Seasonal fruit and veg, plus the finest Dartmoor Beef cut on-site in our new, purpose built cutting plant.
The best dishes will be judged by our in-house development chefs for colour, creativity, seasonality and presentation!
Closing date 31st August, winner announced 3rd September.
Open to all chefs in Bristol, Bath, Somerset, Devon, Dorset and Cornwall.
It’s ‘all in’ for Bristol Audi as they Headline Sponsor The Great Game Guide
Bristol Audi recognise excellence in product and customer service and that’s exactly why they are proud to sponsor The Great Game Guide. Copies of the new guide, created by the team at The Chefs’ Forum, will be placed in the glove compartment of all new Audi e-tron sales.
Yesterday, (30) July, Head of Business, Steve Smith was presented with the guides, along with a handmade wooden display stand. The guides will be available in the business lounge and in all glove boxes of cars in the Audi e-tron range – Audi’s family of e-tron models are designed for electric adventure or the sustainable everyday.
Comfort and style comes as standard in Audi e-tron. All Audi e-tron models are spacious, versatile, and ready for adventure.
The all new Audi e-tron GT and Audi Q4 are now available to test drive along with the rest of the Audi and e-tron range. Combining electric car efficiency with the legendary performance and aesthetics of Audi Sport, they take their place at the top of their fully-electric line-up.
Be it in the countryside or in the city, the e-tron is ready to take you to all over the UK, sampling wonderful game cookery at the finest eateries all over the country.
Steve Smith, Head of Business at Bristol Audi said
“There is a lot of synergy between sustainability of Audi moving to e-tron vehicles and the sustainability of wild game meat. I really like the glove-box size of the guide and the quality perfect reference guide for anywhere to eat game in the country, whilst enjoying the world class levels of comfort, acceleration and exhilaration on your journey!”
The range that can be covered by the new Audi e-tron make dining anywhere in the country a reality.
Catherine Farinha, Publisher of The Great Game Guide concluded:
“We’re thrilled to have Bristol Audi on board with The Great Game Guide. We share the same values of promoting excellence in customer service. The great restaurants that excel in serving discerning clients understand why customer service and a consistently excellent offer are important.
“In putting together The Great Game Guide we have further recognised the skills of chefs and restaurants throughout the UK to make game the prized menu item it is and to constantly redefine what it stands for.
“These same values are important to businesses like Bristol Audi, who want their sales teams to understand how top restaurants can help them adopt excellence in customer service to match the excellent Audi product range. It’s an ideal partnership for us and aside from the glove compartments of the Audi e-tron models, The guide will also be on display in the business lounge and we’re giving a copy away with every e-tron test drive through Bristol Audi.”
The Chefs’ Forum will be staging a game-centric customer event at Bristol Audi in early 2022 to celebrate the Audi e-tron range, The Great Game Guide and the abundance of top chefs within it cooking award-winning menus with great British game meat.
For more information on Bristol Audi and the range of e-tron models available visit www.monmotors.com/audi
