Chefs Can Now Learn Authentic Japanese Cuisine In London!
The Chefs’ Forum’s Catherine Farinha had the pleasure of catching-up with Chef Yoshihiko Shida and student, Geraldine Torres at Tokyo College of Sushi & Washoku, to find out from both a lecturer and student perspective of why chefs should visit the college and expand their skillsets.
As a Japanese Government Certified Sushi Master and accomplished Chef Instructor at the prestigious Tokyo College of Sushi & Washoku, in London’s White City, Chef Yoshihiko Shida is dedicated to teaching the art and science of authentic Japanese cuisine, traditions and culture.
With a mission to inspire chefs worldwide and having taught over 10,000 of them, the college blends traditional techniques with modern culinary practices, offering a unique learning experience that sets it apart from other culinary institutions in the UK.
Chef Shida believes that the college provides an unparalleled opportunity for chefs to elevate their skill set and enrich their culinary repertoire.
“Learning authentic skills and knowledge about traditional sushi and Japanese cuisine enhances chefs’ abilities and can improve their businesses. Even chefs working in non-Japanese cuisines can benefit from learning how to use Japanese condiments like miso paste or soy sauce,” he explained.
The college offers a variety of courses designed to meet the needs of both experienced and novice chefs and facilitate culinary knowledge expansion, these include:
• Using Japanese ingredients and condiments.
• Cooking without excess fat and oils
• Perfecting plating and presentation
• Mastering Japanese knife techniques for higher-quality dishes
For those with limited time, the college provides one-day “Chef’s Secret” course, which packs the essence of Japanese cooking into a three-hour session designed to elevate any dish to the next level.
The Tokyo College of Sushi and Washoku offers a unique learning environment. What sets it apart is its distinction as the only culinary school for Japanese cuisine authorised by the Japanese government.
Classes are taught in English by experienced Japanese chefs, making the program accessible to international and native students alike.
Chef Shida noted the importance of learning authentic Japanese techniques: “More than 70% of Japanese cuisine served in European Japanese restaurants is not authentic but fusion. Without the knowledge of authentic cooking, these dishes often miss the mark.”
Students can specialize in various aspects of Japanese cuisine, with practical training in sushi and Washoku, as well as Japanese sweets, Katsu curry, ramen, and gyoza. Practical training is at the heart of the curriculum. “All our lessons are hands-on,” said Chef Shida. “We start with demonstrations, then each student cooks with our assistance.”
Beyond technical skills, the college places significant emphasis on the cultural education and the significance of sushi and Washoku. “We have ‘Japanese food culture’ classes that introduce the history and cultural aspects of Japanese cuisine,” Chef Shida explained.
To ensure accessibility, the college also tailor-makes courses for international chefs who may not be already familiar with Japanese cuisine. Students are taught how to adapt Japanese recipes, substituting Japanese produce for locally available ingredients, making authentic Japanese cooking styles achievable in their local environment.
Completing the full-time six-month professional course will unlock a wealth of career opportunities for students. Graduates receive diploma certificates authorised by the Japanese government, enabling them to work in Japanese restaurants worldwide, including in Japan, for up to five years. Career counselling services further support graduates in securing positions in the culinary industry.
For Chef Shida, the most rewarding and joyful aspect of teaching is the enthusiasm of his students. “They are always eager to learn authenticity, which makes me incredibly happy and motivated. Every day is an exciting lesson.”
Aspiring chefs interested in mastering authentic Japanese cuisine are encouraged to explore the Tokyo College of Sushi & Washoku. As Chef Shida puts it, “Please visit and observe our lessons—we have extremely exciting sessions every day!”
Chef Shida has been so impressed with one student’s performance that he also wanted her to contribute to this article.
For Sushi College Scholar, Geraldine Sierra Torres, pursuing culinary education at the Tokyo College of Sushi & Washoku has been nothing short of transformative. Having spent the last three months and a week immersed in this rigorous and inspiring program, she is steadily mastering the art of traditional Japanese cuisine and preparing for a promising culinary career.
Geraldine’s journey at the Tokyo College has been packed with intensive hands-on training. “I’ve learned how to make sushi, including preparing sushi rice, hand-pressed nigiri, and hosomaki. I’ve also developed essential knife skills like katsuramuki and how to use Japanese single-sided blades,” she shared.
Every Wednesday, the curriculum extends into Washoku cooking, where students are taught to craft traditional Japanese dishes under the guidance of experienced chefs.
Geraldine wholeheartedly recommends the college to aspiring chefs, praising its practical, immersive approach. “It’s more than just cooking—it immerses you in the Japanese way of life,” she said. The college doesn’t merely teach techniques but fosters a deep respect for the culture behind Japanese cuisine.
Geraldine’s inspiration to study at the institution stemmed from a visit by Japanese chefs to her previous culinary college. “They showed me that Japanese cuisine is much more than sushi and popular street foods. Watching their incredible skills made me think, ‘How cool would it be if I could do that?’ That’s when I decided to apply for the scholarship programme.”
Adjusting to the nuances of Japanese culinary tools has been one of Geraldine’s greatest challenges. “I was classically trained with Western knives, which have double-sided blades, so learning to use Japanese single-sided blades required a lot of skill and practice.” Yet, she considers this challenge a vital part of her growth, as it has deepened her understanding and appreciation of Japanese cuisine.
When asked about her favourite dish to prepare, Geraldine enthusiastically named nigiri. “There’s nothing quite like this traditional sushi—it tastes completely different from the sushi I knew before this course.” Beyond tradition, the college encourages creativity. The most memorable moment for Geraldine was crafting a vegetarian sushi platter. “It was a lot of fun because I had to think about flavours and skills I could apply. Everyone’s creations were outstanding that day and we also learn a great deal from each other.”
The chef tutors at the Tokyo College have played a pivotal role in Geraldine’s journey. “They are very attentive and supportive. The classes are structured so we’re constantly building on skills we’ve learned before,” she said appreciatively.
The programme isn’t just about culinary skills—it’s a comprehensive preparation for a career in Japanese cuisine.“The college teaches foundational techniques, discipline, attention to detail, and respect for the culture, ensuring students are well-prepared for the industry.” Geraldine’s aspirations reflect her passion for the craft. “I hope to work in a Japanese restaurant in Japan to gain valuable experience and eventually open my own restaurant. I might even explore Japanese fusion cuisine.”
To those considering studying at the Tokyo College of Sushi & Washoku, Geraldine offers simple but heartfelt advice: “Take the leap and give it a chance. You never know what opportunities it could open up for you.”
As Geraldine continues her culinary journey, she represents the profound impact of dedication and cultural immersion in shaping a career that honours the traditions of Japanese cuisine.
For more information and to register please visit www.sushicollege.uk
Chef Ben Chamberlain: Mastering the Art of Live Fire Cooking at WILD
In the culinary world, few chefs possess the ability to harness fire as both a tool and an art form quite like Chef Ben Chamberlain. Renowned for his mastery of live fire cooking, Chamberlain has carved out a unique niche, combining bold live-fire cooking techniques with an immersive dining experience that places the elemental beauty of coal at their centre.
After 8 years on the Isle of Wight, Ben has returned to the mainland to take-up residency at WILD Restaurant. The menu concept, ‘Welcome to the Wild’, he fondly describes as his ‘dream job’, is an open-fire restaurant located within the award-winning luxury boutique hotel, Bull Burford, Oxfordshire. Situated in a sunken courtyard, it offers a communal dining experience centred around the elemental allure of fire. Guests can observe as locally-sourced meat, game, seafood, and a ‘zero food miles’ array of seasonal vegetables and microgreens from the Priory garden and polytunnels, owned by Bull Burford and are prepared on an open grill.
WILD’s ambiance is designed to transport diners from the modern world’s frenzy into a warm, inviting atmosphere reminiscent of the wild, complete with a curtained copper table that keeps guests’ toes cosy from the heat of the grill in its centre. The communal table setup is housed in a very luxurious canvas outbuilding to the rear of the hotel. It encourages interaction among guests, who may not already know each other, enhancing the dining experience.
WILD has received positive reviews for its unique dining concept. Giles Coren of The Times described it as “brilliant and beautiful,” highlighting the unconventional and exciting atmosphere.
Chef Ben Chamberlain’s journey into the world of live fire cooking began with a fascination for the primal nature of cooking over flames. “Fire is unpredictable & captivating, which is addictive when designing new dishes. I always ask guests for their food favourites in advance of their booking and craft a surprise menu around those” Chamberlain says. “Live-fire cooking demands respect, precision, and creativity, and in return, it gives flavours that no other cooking method can replicate and adds an element of theatre to each dish made fresh in front of my guests.”
Chamberlain has transformed this passion into a culinary philosophy, utilising wood, coal, and open flames to craft dishes that resonate with depth and authenticity. Each crackle and ember in his fire-filled kitchen serves as both an ingredient and an inspiration, elevating the dining experience into something truly extraordinary.
“I cannot believe my luck in being invited to curate, create and run the WILD concept, Ben explained, I get to cook the food I love and talk to guests about every stage from farm to fork, sea, river, plot or gate to plate, this is my happy place and it really is a privilege.”
Ben has mastered the art of cooking with coal and is proud to use Big K restaurant grade charcoal in every element of his menu as both an ingredient and his fuel source. Big K kindly sent a bag of restaurant grade charcoal and some hickory chips for Ben to play with prior to the shoot with The Chefs’ Forum media crew and he came up with a stunning selection of recipes and dishes for us to film:
Venison Tartare, Sake-Pickled Golden Enoki, Rhubarb Hot Sauce, Shiso, Fire Pit Onions, Cacklebean Egg Yolk – View recipe HERE.
Ben paired this beautiful dish with a delicious Julien Mus Côte de Rhone 202, with its pure 100% ganache and distinctive dried fruit and rich pruneux notes.
At the heart of Chef Ben Chamberlain’s live fire expertise is his exceptional use of coal, charcoal and wood chips. Unlike gas or induction hobs, coal provides a nuanced and dynamic heat source that allows for the perfect blend of char, smoke, and sear. Whether it’s a perfectly blistered cut of meat or a delicate vegetable kissed by smoky embers, Chamberlain has mastered the balance required to bring out the best in each ingredient.
“Coal cooking is about patience and intuition,” explains Chamberlain. “The heat from coal is steady but alive, and it creates flavours that are impossible to replicate in a conventional kitchen.”
His menus are often tailored around coal-centric dishes, such as fire-roasted root vegetables infused with a smoky aroma or tender proteins grilled to perfection over an open flame. Chamberlain’s meticulous attention to detail and dedication to the process make each bite an unforgettable sensory experience.
Guests dining with Chef Ben Chamberlain at WILD can expect a journey into the heart of live fire cooking. His immersive dining experiences are designed to engage all the senses, allowing diners to witness the artistry of flames at work. The crackling of wood, the aroma of coal, and the sight of ingredients transforming before their eyes create a visceral connection to the food, its provenance and the craft behind it.
“Dining should be more than just eating; it should be an experience that brings people together and closer to the primal origins of food and we are so fortunate to have an abundance of fabulous local producers and suppliers around us here in The Cotswolds,” Chamberlain says. “By incorporating fire and coal, we’re able to connect diners to the raw elements that have shaped cooking for centuries.”
Ben’s dining experiences often include live demonstrations, where he showcases his techniques, from building the perfect fire to achieving the ideal char on a dish. Guests leave not only with satisfied palates but also with a newfound appreciation for the power of fire in culinary art.
The innovative use of coal and fire at Ben’s Chef’s Table has set a new standard for the current trend of immersive dining, offering guests the opportunity to see their food being prepared in a communal charcoal-fuelled grill in the middle of the table.
As live fire cooking continues to captivate chefs and guest alike, Ben Chamberlain’s name shines brightly, much like the embers he so skilfully commands. With each dish, he redefines the art of cooking with coal as an ingredient as well as his fuel, proving that sometimes, the oldest cooking methods are still the most powerful.
We are delighted to feature Ben as our Chef of the Week this week, read more about him HERE
To book your immersive live fire dining experience with Ben, visit www.bullburford.com
Photography by Carlos Farinha
Food, Drink & Hospitality Week 2025: Registration Opens for the UK’s Biggest Celebration of Industry Innovation
Visitor registration has opened for Food, Drink & Hospitality Week 2025, an event which brings together professionals from across the food, drink, and hospitality sectors.
Taking place on 17–19 March 2025 at Excel London, Food, Drink & Hospitality Week offers an unparalleled opportunity to network, discover innovation, and gain invaluable industry insights.
Food, Drink & Hospitality Week comprises five events:
IFE
With over four decades of excellence, IFE serves as a cornerstone event for food and drink professionals, connecting buyers from retail, hospitality, and wholesale with innovative suppliers. From the Start-up Market—a showcase of entrepreneurial brands—to the lively New Products Tasting Theatre, the show highlights the future of food through interactive content and live pitches.
IFE Ambassador Kerri Fidler, Head of Portfolio – Food for Later at Greencore, emphasises the show’s significance: “IFE is one of the key events in the food industry calendar—not only to bring together conversations but share learning and new innovation. It’s great to be part of this and make a difference across the food industry.”
With exhibitors representing over 50 countries, IFE provides unparalleled opportunities to discover the best UK brands and global suppliers, alongside expert insights on the Future Food Stage.
IFE 2025 will also see the return of the World Food Innovation Awards, in partnership with FoodBev Media, where brands are recognised in diverse range of categories including Artisan Product, Drink Innovation, and New/Start-up Business.
IFE Manufacturing
IFE Manufacturing is a hub for innovation, catering to the specific needs of manufacturers, co-packers, and food and drink developers. Attendees can engage with the latest sustainable packaging solutions, ethical ingredient brands, and state-of-the-art processing technologies.
This year, the show will once again host the IFE Manufacturing Ingredients Awards, in partnership with the Institute of Food Science & Technology (IFST), to celebrate ground-breaking ingredient innovations that are shaping the future of the sector.
Craig Leadley, CEO of IFST, adds: “IFST is delighted to partner again in 2025 with IFE Manufacturing to showcase and celebrate the pioneering ingredient innovators driving improvements in food manufacturing.
“In 2024 we saw a highly successful launch of the awards with a great number of high-quality entries across the five initial judging categories. We can’t wait to see what ingredients producers have been working on to produce exciting innovative and sustainable products to enhance nutrition and food quality.”
HRC
HRC, the UK’s leading event for hospitality and foodservice, returns in 2025 with an expanded offering, including a new Pizza & Pasta section, and a focus on the latest in design, hospitality technology, and professional kitchens. Plus, the Vision Stage and TechX stage will host dynamic discussions on trends, best practices, and technological innovations and sessions conceived by industry partners such as Tech on Toast and Peach.
Robert Richardson, CEO of the Institute of Hospitality, highlights the value of the event, commenting: “HRC’s importance cannot be overstated. It is a gathering of the best and brightest in the hospitality industry, a chance to celebrate our shared successes, address our common challenges, and shape the future of our field.”
This year’s event will see the return of popular feature area Chef HQ, in partnership with Chef Publishing, which plays host to a wide range of chef demos, interviews and networking opportunities.
With countless networking opportunities and inspiring presentations, HRC remains the go-to destination for hospitality professionals to discover industry-leading products and services.
The 2025 edition will see the return of the World Catering Technology Awards, in partnership with FoodBev Media, which recognise technology innovators in the food and beverage industry and celebrate the cutting-edge technologies and revolutionary solutions that are transforming the catering sector.
The Pub Show
The Pub Show is the UK’s only trade show dedicated exclusively to pubs and bars, offering visitors a dynamic programme of events and discussions. Highlights include the lively Beer Garden and The Pub Stage, which will be packed with insightful seminars and actionable case studies from leading pub operators.
This year The Pub Show has confirmed two key association partnerships in the form of the British Institute of Innkeeping and the British Beer & Pub Association.
Steve Alton, CEO of the BII, says: “For anyone in the industry, taking time out of your business to network, attend panel discussions, and source new suppliers is a must. The Pub Show provides the perfect opportunity to access all of this and more in one place.”
From new product tastings to insights on industry challenges, The Pub Show ensures attendees will leave with actionable ideas to transform their businesses.
International Salon Culinaire
International Salon Culinaire will host over 100 live competitions showcasing exceptional talent from chefs across the UK. Highlights include live theatre challenges and displays of creativity that make this competition a must-see for culinary enthusiasts.
Nick Vadis, Culinary Director at Headline Sponsor Compass Group UK & Ireland and Chef Ambassador to the NHS Supply Chain, says: “International Salon Culinaire is an incredibly valuable chance for chefs to expand their skillset, demonstrate their creativity and resourcefulness, and connect with industry peers.
“The competition has been fantastic for chefs across Compass Group who have been able to stand out from the crowd and embrace new opportunities within the business. I can’t wait to see what this year’s competitors bring to the table.”
Don’t miss out on your chance to be a part of the UK’s biggest celebration of innovation in food, drink and hospitality on 17-19 March 2025 at Excel London. To find out more about everything happening as part of Food, Drink & Hospitality Week, and to register for your complimentary trade ticket, visit fooddrinkandhospitalityweek.co.uk
Aussie Beef & Lamb Butchery Masterclass at Butler’s Wharf Chop House
On Tuesday, 7th January, a select group of 12 talented chefs from top-tier hospitality group, D&D London, gathered at Butler’s Wharf Chop House for an exclusive Aussie Beef & Lamb Butchery Masterclass.
The event, designed to showcase the exceptional quality, sustainability, versatility and provenance of Australian beef and lamb and provided an immersive learning experience led by industry experts.
A Celebration of Craftsmanship and Quality
The session led by Meat and Livestock Australia, renowned for its commitment to high animal welfare standards, sustainable farming practices, and world-leading integrity systems. Chefs from restaurants across the group were in attendance and they had the opportunity to deepen their knowledge of both grass-fed and highly marbled grain-fed and Wagyu beef, understanding the journey from farm to plate and all supply chain touch points in between.
Master butcher, Richard Sanders took centre stage, demonstrating alternative Australian butchery techniques to maximize value and yield from common cuts. His hands-on expertise allowed chefs to explore innovative ways of preparing and cooking premium Australian beef and lamb, elevating their understanding of its exceptional flavour and texture.
Insights from the Experts
Reflecting on the experience, Nathan Andrews, Head Chef at New Street Grill, shared his enthusiasm:
“Had a great morning at the Aussie Beef & Lamb butchery masterclass. The whole experience was fantastic. I’ve used Aussie beef before without knowing too much about it, so it was really valuable to learn about the beef and the processes it goes through before it arrives at the restaurant. And of course, we got to taste lots of different cuts of amazing beef and lamb. I’m really looking forward to cooking for the Aussie Meat Academy lunch to be held here on the 27th January!”
As did Sarthak Puri, Head Chef at Butler’s Wharf Chop House:
“The Aussie Beef & Lamb butchery masterclass was an incredible experience. I loved learning about the different cuts of meat and how each one has its own unique characteristics. The hands-on practice was invaluable with the top-quality meat, and mastering knife skills was both challenging and rewarding. Richard was knowledgeable and passionate, making the class engaging and informative. Overall, it was a fantastic opportunity to deepen my understanding of butchery and Australian meat.”
Meanwhile, Emma Boughen, Business Development Manager – UK at Aussie Beef & Lamb, highlighted the significance of the event:
“Thank you to D&D London for welcoming us in to share the Aussie Beef & Lamb story with their team of passionate chefs. We discussed the consistently high quality that Australian beef and lamb are known for, alongside the sustainable farming practices and integrity systems that make them world-leading. Master butcher Richard Sanders also showcased alternative ways of butchering and preparing common cuts, demonstrating how to get the most value out of grass-fed, grain-fed, and Wagyu beef.”
Looking Ahead – Fancy coming to lunch with us?
The masterclass not only enriched the chefs’ technical skills but also reinforced their appreciation for responsibly sourced, premium-quality meat. With a deeper understanding of flavour profiles, cooking techniques, and sustainability, the participating chefs are now better-equipped to craft exceptional dishes that showcase best of Australian beef and lamb.
This Aussie Beef & Lamb masterclass was a precursor to a special Aussie Beef & Lamb lunch on the 27th January at Butler’s Wharf Chop House, where these newly-honed skills will be showcased in a carefully curated menu with the D&D London chefs celebrating the rich flavours and versatility of Australian meat and cooking for an audience of 100 chefs from steakhouses and meaty restaurants from across London.
To get your name on the guest list and discover the global-award-winning Australian beef and lamb, email brogen@redcherry.uk.com.
Stay tuned for more exciting collaborations that bring the best of Australian beef and lamb to the forefront of British culinary excellence!
Paul and Emma Ainsworth Acquire The St Enodoc Hotel in Cornwall
Paul and Emma Ainsworth are delighted to confirm that they have acquired The St Enodoc Hotel in Rock, Cornwall. The boutique property, which overlooks the picturesque Camel Estuary currently comprises 21 rooms, a restaurant and beauty rooms. The only hotel in Rock, The St Enodoc offers the perfect escape within walking distance to some of the country’s best beaches including Daymer Bay.
Paul comments: “Emma and I have long admired The St Enodoc and are absolutely delighted to become its new owners and custodians. This landmark hotel is set in a stunning location right on our doorstep. We are excited to welcome this wonderful hotel to The Ainsworth Collection and further build on its legacy. We have no immediate plans to change the style of the hotel – our priority is ensuring a seamless employment transition for the St Enodoc team while welcoming them to the Ainsworth Collection family, to get to know our new business, and to create a warm welcome for guests. We can’t wait to start our journey with this lovely hotel and commence the next chapter in St Enodoc’s story.”
Sushi College Launches New Programmes for Chefs Seeking to Master Authentic Japanese Cuisine
Tokyo College of Sushi & Washoku London, renowned for its expertise in Japanese culinary traditions, has unveiled an exciting series of programmes designed for chefs and food professionals eager to elevate their skills. These courses, held at the heart of London, offer an immersive experience into the techniques, flavours, and artistry that define Japanese cuisine.
With a strong focus on authenticity and precision, the programmes cater to a wide range of culinary needs, from intensive training on specific topics to full masterclasses that explore the breadth of Japanese cooking. These courses promise to inspire chefs with both traditional methods and modern interpretations, all taught by industry experts.
Immersive Masterclass: Secrets of Japanese Cuisine
One of the highlights of the new offerings is the 3-hour masterclass designed for chefs and culinary enthusiasts alike. Participants will explore iconic Japanese ingredients, learn time-honoured cooking techniques, and discover how to balance simplicity with stunning presentation.
Discover the Tokyo College of Sushi & Washoku HERE.
Schedule
- Mondays, 11:00 AM – 2:00 PM
- Dates: January 13, 20, 27; February 3, 17, 24; March 3, 10
- Fee: £200 + VAT (includes all ingredients)
What Participants Will Learn:
1. Signature Japanese Ingredients – Master the use of miso, yuzu, tofu, wasabi, and other staples that define Japanese cuisine.
2. Traditional Fermentation Techniques – Discover the ancient art of fermentation to enhance both flavour and health benefits.
3. Authentic Cooking Methods – Sharpen skills in grilling, simmering, and precision cutting.
4. Modern Elegance – Learn the principles of healthy, sustainable cooking paired with contemporary plating techniques.
The course includes a 30-minute tasting session, allowing participants to enjoy their creations and appreciate the harmony of Japanese flavours.
Advanced and Bespoke Training Options
In addition to the masterclass, the college offers bespoke training sessions tailored to the unique needs of culinary professionals. These flexible options are ideal for those seeking more personalised instruction or looking to focus on specific skills:
• High-End Omakase – Learn the art of creating bespoke, chef-led dining experiences.
• Vegan Sushi – Explore innovative approaches to plant-based sushi.
• Charcoal Grill Techniques – Perfect the nuances of grilling with traditional Japanese methods.
• Traditional Seasonings – Understand the unique flavour profiles of Japanese seasonings and their applications.
• Sensory Taste Training – Develop a refined palate for creating balanced dishes.
The college also addresses essential skills such as hygiene and nutrition for raw fish, ensuring chefs are equipped to handle ingredients safely and responsibly.
Flexible Learning Formats
To accommodate the busy schedules of culinary professionals, Sushi College offers several learning formats, including:
• Short, intensive courses over a few days.
• Weekend sessions for convenience.
• Morning classes to fit seamlessly into a working day.
For restaurants or larger teams, off-site and staff training programmes are available. These can be customised to meet specific requirements, making them a valuable resource for businesses aiming to enhance their offerings.
A Commitment to Excellence
Sushi College’s programmes combine traditional techniques with modern culinary innovation, creating an opportunity for chefs to expand their repertoire while embracing sustainable practices. These courses are not only a celebration of Japanese culinary heritage but also a pathway to mastering skills that can be applied across a variety of cuisines.
For more information or to book your place, visit the official website at www.sushicollege.uk or email info@sushicollege.uk
Take the next step in your culinary career and experience the transformative power of authentic Japanese cooking.
SÉZANNE Tokyo Awarded Third Michelin Star
Daniel Calvert becomes first British chef to win 3 Michelin stars abroad.
Daniel Calvert and team at SÉZANNE, Tokyo, are thrilled to have been awarded a third Michelin star less than four years after opening in the most recent edition of the Michelin Tokyo Guide. Awarded in October 2024, less than four years after the opening of the French restaurant at Four Seasons Hotel Tokyo at Marunouchi, the third star recognises the team’s incredible hard work and meteoric rise to success.
The restaurant was first opened in July 2021 by Calvert who, British born, arrived in Tokyo from Belon in Hong Kong, a restaurant which he took to #4 on Asia’s 50 Best Restaurants list. His vision for renewing classic French recipes using modern culinary techniques and Japanese influences quickly took hold, with the restaurant earning its first Michelin star less than 6 months after opening and a second star following in 2022. Along with a third star this year, SÉZANNE also placed first in Asia’s 50 Best Restaurant Awards in 2024.
Calvert’s cooking celebrates the diversity and exquisiteness of Japan’s produce, taking seasonal ingredients from prefectures across the country and celebrating them through refined techniques. Japan’s finest seasonal ingredients are celebrated through a series of ever changing omakase-style lunch and dinner menus, take the Hokkaido corn, for example, which Calvert slow dries for a week before the kernels are plucked to form a polenta which is leavened by a homemade yeast created some years ago. Premium fatty sanma, the quintessential fish of autumn in Japan, is a customary serving too, lightly marinated and served in a pastry with caramelised onions and green olives.
In his work, Calvert ingeniously spotlights his worldly culinary experiences while celebrating the fruits of Japan’s seasons. A Terrine of foie gras uses Chinese techniques and flavours, for example. The team marinates Japan-raised chicken in Chinese soy sauce and stuffs spices like star anise into the centre of the terrine which is served alongside a freshly-baked brioche. Chinese delicacy, Shanghai hairy crab, meanwhile, is marinated in French Jura region’s yellow wine, and served with Japanese short-grain rice, Koshihikari.
Commenting on the award, Calvert said: “We are deeply humbled and immensely proud to receive the most prestigious recognition in our industry. Thank you to the Michelin Guide for placing their trust in our commitment to excellence. This distinction belongs to every single member of our team who has poured their heart into our vision, and it is through their tireless devotion that we have achieved this monumental milestone. We are also deeply grateful for the support of our guests and partners who have been right there with us on this extraordinary journey.”
Looking over the iconic boulevards of Marunouchi, the dining room’s interiors balance simplicity with intricacy, creating a feeling of relaxed luxury. Curated by acclaimed designer Andre Fu, the design blends French craftsmanship with Japanese elements to set the stage for Chef Daniel’s cuisine. Guests can take a seat by the silk-lined French panels for an intimate meal, or dine by the sleek show kitchen for a closer connection with the cooking journey. A Chef’s Table Private Room offers guests the chance to experience the culinary performance first hand, hosted personally by Calvert.
The 2025 Student Pastry Chef of the Year is Open for Entries!
Now in its fifth year The Chefs’ Forum Student Pastry Competition of the Year 2025 is open for entries and welcomes applications from students and apprentices currently studying a hospitality and catering course or apprenticeship in the UK.
The competition showcases the great student and apprentice talent within the UK’s colleges, learning providers and universities. At the same time it also advertises the tremendous opportunities currently on offer in the pastry sector across the country and abroad.
To enter we require a CV, 3 photos of either plated desserts, cakes and/or decorative items and a description outlining why you wish to enter the competition (This could be presented as a short video or in writing).
The 13 top pastry chefs judging the final will be:
- Michael Kwan – Executive Pastry Chef at The Dorchester and UK Pastry Team
- Bobby Singer – Executive Pastry Chef at The Savoy Grill by Gordon Ramsay
- Michael D’Angelo – Executive Pastry Chef at Kensington Roof Garden
- Franciane Tartari – Pastry Chef Consultant
- Biju Joshwa – Executive Pastry Chef at Sheraton Grand Park Lane
- Rebecca Marshman – Group Head Pastry Chef at BaxterStorey
- Mohan Boddula – Group Executive Pastry Chef at Sexy Fish
- Nelson Sa – Freelance Executive Pastry Chef
- Miranda Reci – Freelance Pastry Chef
- Thibault Hauchard – Executive Pastry Chef at Claridge’s
- Benoit Blin – Executive Pastry Chef at Le Manoir aux Quat’Saisons/Bake Off: The Professionals Judge
- Mauro Di Lieto – Executive Pastry Chef at The Landmark London & Bake Off: The Professionals Winner 2023
- Martin Chiffers – International Pastry Consultant
Please note: This competition is open to all students and apprentices, regardless of age, currently enrolled on a culinary/hospitality and catering course or apprenticeship in the UK.
Take look at this year’s final:
We look forward to seeing your name in lights as the competition progresses!
For more information and entry details please email alexandra@redcherry.uk
WIFI Boosts Christmas Cheer at West London College
On Tuesday, 3rd December 2024, West London College played host to an unforgettable evening as The Chefs’ Forum partnered with Women in the Food Industry to deliver “Christmas Canapés and Festive Fireside Chats.” Bringing together aspiring chefs, food producers, and industry professionals, the event celebrated culinary creativity, sustainable practices, and the transformative power of collaboration.
Guests were greeted with a glass of bubbly upon arrival, setting the tone for a festive evening. The culinary spotlight shone on a dazzling selection of Christmas canapés, prepared by West London College students under the guidance of two leading chefs: Anjula Devi, renowned author and Consultant Chef for Manchester United FC, and Rebecca Marshman, Group Head Pastry Chef at BaxterStorey. Together, they mentored the students in crafting elegant, flavourful bites, showcasing the next generation of culinary talent.
Next was a live auction with seven fantastic lots, kindly donated by stakeholders and sponsors, which generated a fantastic total of £825 to enable students from West London College to attend national culinary competitions.
What were the prizes?
A fantastic cocktail masterclass with Bar Manager of the Year 2024, Salvatore Maggio and dinner for two at The Franklin London
Royal Mash vodka gift hamper – including 70cl full size bottle of Royal Mash Vodka, limited edition branded bar blades, bottle openers and other branded merchandise
Pamper day for two at The Salon and lunch in TASTE Restaurant at West London College
Dinner and cocktails for two at Gouqi London
Dinner for two at Heliot Steak House (Winner of Best Casino Restaurant in Europe) by Executive Chef Ioannis Grammenos with a bottle of wine
Dinner, bed and breakfast for two at Idle Rocks Hotel in St Mawes, Cornwall
Lunch or dinner for two at Pillars Restaurant at University of West London
A key feature of the evening were the fireside chats, which provided thought-provoking discussions led by a panel of inspiring industry leaders. Mex Ibrahim, Co-founder of Women in the Food Industry, hosted the conversation. With her extensive background in marketing and her advocacy for inclusion, sustainability, and ethical practices, Mex set the stage for meaningful dialogue.
Joining her was Anjula Devi, whose mastery of Indian spices and dedication to promoting healthy cooking have shaped her career as an author, consultant, and ambassador for TRS Foods. Her cookbook Spice for Life reflects her passion for flavour and wellness.
Also on the panel was Christine Bailey, an award-winning performance nutritionist and chef, whose expertise spans corporate wellbeing and sports performance. As Group Director of Nutrition & Wellbeing at Thomas Franks, Christine has championed innovative approaches to health and authored several books, including The Gut Health Diet.
Rounding out the panel was Louisa Payne, founder of Brixton Wine Club and The Wine Tap Van. Louisa’s ventures have redefined wine service, offering sustainable, tap-based options that reduce CO2 emissions while bringing quality wines to major events like the F1 Grand Prix and Park Life Festival.
Executive Pastry Chef Rebecca Marshman from BaxterStorey was invited to join the panel to give her insight into the industry and the importance of nurturing and inspiring female chef talent in the next generation. Rebecca worked with the students to create stunning sweet canapés for the industry guests to enjoy.
The evening also featured local food and drink producers showcasing their high-quality offerings, giving attendees the chance to explore sustainable and innovative ingredients.
This unique blend of culinary expertise, networking, and education made the event a standout celebration of talent and innovation in the food industry. By fostering collaboration and inspiration, The Chefs’ Forum and Women in the Food Industry once again demonstrated their commitment to shaping the future of food, one conversation and one canapé at a time!
Thank you to First Choice Produce and Aussie Beef & Lamb for kindly sponsoring the delicious ingredients and Prosecco DOC for sponsoring the bubbles.
London Will be a Different Place Without Smithfield and Billingsgate
The impending closure of Smithfield Meat Market and Billingsgate Fish Market by 2028 threatens to upend London’s restaurant and catering industries. For centuries, these markets have been the cornerstone of the capital’s food supply, offering volume, consistency, and accessibility to chefs and caterers. Their loss will force businesses to navigate a fractured supply chain, with smaller suppliers unable to meet the same demand.
Smithfield and Billingsgate handle a combined 125,000 tonnes of fresh meat and fish annually. These centralised hubs are irreplaceable for high-volume buyers, especially caterers serving banquets in hotels, large-scale events, and institutional dining. Without these markets, the logistics of sourcing fresh produce in such quantities will become significantly more challenging and costly.
A Shift Towards Smaller Suppliers
For restaurants, the closure of these markets may push them towards sourcing from smaller local suppliers. While this shift could enhance sustainability and the use of regional produce, it comes at a price. Smaller suppliers often lack the capacity to deliver the volumes required by larger establishments, and decentralised sourcing means higher transportation costs, logistical complications, and rising prices for fresh produce.
The Real Losers: Caterers
Caterers who rely on bulk purchases to serve hundreds or thousands of guests at a time will bear the brunt of this disruption. Hotels hosting weddings, conferences, and large-scale events depend on markets like Smithfield and Billingsgate to meet their daily needs. With no single replacement facility, these businesses will be forced to source from multiple suppliers, leading to:
• Higher Costs: Fragmented sourcing will increase costs for transportation, labour, and intermediaries.
• Inconsistency: Maintaining a consistent quality of meat and fish from multiple smaller suppliers will be significantly harder.
• Reduced Profit Margins: Caterers already operating on tight margins will struggle to absorb the increased costs, potentially leading to higher prices for clients or reduced profitability.
Michael Dutnall, Executive Chef at The RAF Club on Piccadilly commented:
“This, of course, is a huge loss to the industry. What is equally scary is the fact that the plans to relocate the meat and fish markets have been scrapped entirely. This will naturally drive down diversity in products, leaving independents unable to hold volume and variety in stock.”
The Bigger Picture
The closure of these markets signals the end of an era for London’s culinary infrastructure. While the City of London Corporation has framed the decision as an opportunity for traders to “transition seamlessly” to new premises, no viable centralised alternatives have been proposed. This leaves the industry in a precarious position, with decentralised sourcing likely to reshape how food is supplied to London’s kitchens.
For smaller restaurants, the shift to local suppliers could present new opportunities to celebrate regional produce, but for high-volume buyers, the reality is stark. Without a centralised market like Smithfield or Billingsgate, London’s catering industry may face rising costs, logistical challenges, and a diminished capacity to serve large-scale events—profoundly impacting the city’s ability to host global gatherings and maintain its reputation as a culinary capital.
As the countdown to 2028 continues, London’s food industry faces a reckoning. The question now is how chefs and caterers will adapt to a fragmented supply chain in the absence of these historic markets—and whether the city can retain its position as a hub for exceptional dining and hospitality.
