Bubala to Open Third London Location in King’s Cross this April
Marc Summers, founder of the critically acclaimed Middle Eastern restaurant Bubala, is excited to announce the opening of a third London location, opening this April in King’s Cross. Building on the success of Spitalfields and Soho, this new space will bring Bubala’s bold, inventive flavours to a striking two-floor venue, complete with an expansive outdoor terrace – a first for the restaurant. The design blends grand architectural features with Bubala’s signature warmth, creating a dining experience that feels both fresh and familiar.
Executive Chef Ben Rand and Marc Summers have crafted a menu that builds on Bubala’s much-loved dishes while introducing fresh new additions. Signature favourites such as the Oyster mushroom skewer with tamari and coriander seeds and Confit latkes with garlic toum and Aleppo chili will return, alongside new dishes like Charred cucumber tzatziki and Fava bean with Vadouvan braised broad beans. The wood-fired oven will play a key role in the open kitchen, serving dishes such as Mujadara – a fragrant combination of lentils, rice topped with dollops of tahini, zhoug, and amba – and a Spanakopita Börek, a crisp, spiced, savoury pastry with a spinach and cheese filling. Bubala’s playful new sharing dessert, Bubala’s Big Pud, is designed for many spoons (2+) and is made up of chocolate mousse, brûléed bananas, coconut caramel, tahini, and sesame snaps.
The restaurant will feature a 65-cover ground floor dining room, an additional 25 covers upstairs, and 30 alfresco seats on the outdoor terrace. Guests will enter through a dramatic 6-meter-high arched entrance, leading into a space that’s distinctly Bubala yet embraces the character of King’s Cross. A large halo light installation will define the entrance area, giving way to a cozy, front-room-inspired central section, and an intimate upstairs space available for private hire. At the heart of the restaurant, an open kitchen with a wood-fired oven and charcoal grill will take center stage, with a low-set pass, allowing diners to feel immersed in the energy of the kitchen. In a departure from traditional setups, the backless bar will face the restaurant, creating an engaging, communal atmosphere.
Much like the other locations, the drinks offering at Bubala King’s Cross will feature wine on tap, as well as a selection of bottled natural wines, UK produced beers and Gazoz house sodas, a homemade sparkling drink combined with ferments, locally sourced fruits, spices, herbs and syrups. Marc Summers, commenting on the launch, said “We’re thrilled to bring Bubala to King’s Cross and to continue expanding our vision of accessible and exciting vegetarian Middle Eastern inspired cuisine. This new location is a perfect blend of the vibrant energy of the area and the welcoming atmosphere we’ve cultivated at our other restaurants. We can’t wait to share it with our guests.”
First Wave of Industry Leaders Join HRC 2025 Seminar Programme
The first wave of speakers for the Vision Stage at HRC 2025 has been announced, promising a thought-provoking programme of keynote discussions, panel debates, and live recordings from industry experts in the hospitality and foodservice sector.
Vision Stage, in partnership Future Menus by Unilever Food Solutions, designed by Harp Design, will serve as a hub for hospitality innovation, sustainability, and inspiration on 17–19 March at Excel London.
Among the highlights of the programme is a live recording of the Kitchen Curiosity podcast, hosted by Radford Chancellor, Principal Consultant at Macintosh Foodservice Consultants.
Across two sessions, Chancellor will engage industry leaders in conversations about mastering kitchen design and implementing bold, sustainable changes in foodservice.
“I am delighted to be recording two sessions of the podcast Kitchen Curiosity Live, sponsored by Ali Group on stage at HRC this year,” says Chancellor. “Expert panels will be diving into these critical topics, making these must-attend sessions for anyone looking to elevate their business.”
The opening day features the session ‘Breaking Boundaries: Adejoké Bakare in Conversation with Julian George’, where Chishuru’s Founder will explore the evolution of West African cuisine. “This is a chance to celebrate the diverse and innovative food stories emerging in our industry,” says Bakare.
Sustainability takes centre stage in ‘Tackling Food Waste in Hospitality: Strategies for a Sustainable Future’, with insights from Julianne Caillouette-Noble, Managing Director of the Sustainable Restaurant Association, Hugh Jones, Specialist – Food Waste Prevention at WRAP, and Sarah Calcutt, CEO of City Harvest.
“Not only do F&B businesses need to get on top of these from an environmental perspective, but both areas offer the potential for real cost savings, which we know is top of mind for restaurants right now. My goal is for both panels to provide helpful insights and actionable advice for operators,” comments Caillouette-Noble.
Wine afficionados can look forward to ‘The Power of Wine in Hospitality: Insights from Top Female Sommeliers’, which will bring together leading female sommeliers including Clara Rubin, Head of Wine at Hawksmoor), Queena Wong, Founder of Curious Vines, and Rudina Arapi, Director of Wine at London Hilton on Park Lane, with Institute of Hospitality CEO Robert Richardson moderating the discussion.
Arapi comments: “I’m thrilled to be part of this insightful panel, where we can discuss the evolving trends, innovation, and sustainability within the food and beverage industry. It’s an exciting time to share ideas, collaborate and highlights about how our industry is evolving and it has been great to work with the Institute of Hospitality this past year.”
Day two begins with ‘Raise Your Glass: Key Drink Trends for 2025’, moderated by Louise Jooste, Account Director at KAM and featuring Emma Sharpe, Drinks Category Manager – Spirits & Mixed Drinks at Mitchells & Butlers, Karl Chessell, MD of CGA, and Paddy Gardiner, Brand Drinks Manager at Côte Restaurants.
Jooste comments: “I’m delighted to be joining a fantastic line up of speakers and panellists at HRC 2025, to share insights and future trends around the continually evolving cultural shift in the UK adult population’s attitude towards drinking differently, and how hospitality venues can stay one step ahead of customer demand.”
Practical sessions such as ‘Back for Good: Creating Unquestionable Loyalty to Your Brand’ and ‘We Are Family: Building High Performing Teams in a Shifting Landscape’ will offer operators actionable insights and top tips to elevate their offering.
Katy Moses, Founder & Managing Director of KAM, who is moderating both panels, notes, “I’m delighted to be speaking at HRC again this year. The team at KAM have curated a number of insightful sessions on the show’s Vision Stage covering everything from building high-performance teams to driving strong brand loyalty with your customers, and we can’t wait to connect with the hospitality community at this year’s event.”
On 19 March, the Vision Stage delves into future trends with ‘Authenticity Beyond the Plate: Immersive Experiences in Hospitality’, featuring Luke Vandore-Mackay, Chef Co-Founder of High Grange, Jason Howard, Executive Chef & Owner of Flava Pepper Restaurant, Sameer Taneja, Executive Chef at Benares, and Petty Elliott, Author, Chef and Food Consultant at Rasaku.
“Serving good food on a plate in a nice environment is fine of course but as an industry we must be more dynamic, creative and exciting. Experiential dining and authenticity are for me the areas in hospitality that offer the greatest opportunities for growth, and I look forward to discussing these in depth at this year’s HRC,” says Vandore-Mackay.
‘Future Food Trends 2025’ will provide a glimpse into what’s next for consumers, with Charles Banks of thefoodpeople and Kelly Dowson of Good Sense Research leading the discussion.
The final day also includes a fireside chat with Great British Bake Off star Candice Brown, energy-efficient kitchen strategies in ‘Powering Smart Sustainability in Foodservice’, and a skills-focused panel on professional development and retention, featuring Institute of Hospitality’s Robert Richardson, James McComas, General Manager at Eastwell Manor, and Kirsty Adams, People Director Talent, Leadership, Learning & Inclusion at Compass Group UK & Ireland.
Adams comments: “I am looking forward to attending the HRC event and taking part in a panel discussion on the talent agenda – focussing on how we can best attract, retain and nurture the people who make our industry what it is.
“This event is a fantastic opportunity to celebrate the innovation and diversity of our sector, while showcasing the incredible talent driving it forward. HRC will be providing a great platform to connect, learn, and exchange ideas.”
The Vision Stage at HRC 2025 is set to be a must-attend feature of the show, offering hospitality professionals unparalleled opportunities to gain insights, network, and spark new ideas.
View the full seminar programme for HRC’s Vision Stage at hrc.co.uk/seminar-programme.
HRC takes place alongside IFE, The Pub Show, and International Salon Culinaire on 17–19 March at Excel London. Find out more about everything happening as part of this year’s event, and register for your complimentary trade ticket, at hrc.co.uk
Bradford College Hosts Pioneering Healthcare Chefs’ Knowledge Workshop with a Mental Health Focus
Celebrating healthcare chefs from across the North, the latest Eating The Rainbow workshop took place at Bradford College on Tuesday, February 4th, home to the City of Culture 2025. This highly anticipated event brought together healthcare food service professionals and chefs with a strong focus on mental health, diversity, inclusivity, and nutrition, shaping the newest edition of The Healthcare Chefs’ Knowledge publication.
In partnership with NHS catering experts, The Chefs’ Forum is leading a nationwide series of workshops designed to generate valuable stakeholder-led content, the second edition of The Healthcare Chefs’ Knowledge, a vital resource published last year to track progress since the NHS Hospital Food Review of 2020. These interactive sessions offer healthcare chefs an opportunity to contribute to the national conversation on sustainable, nutritious, and patient-focused hospital food.
Philip Shelley, National Lead for Food (NZC) at NHS England, said:
“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will provide invaluable insight into the latest hospital food practices, with a strong emphasis on sustainability, mental health-conscious nutrition, and the creation of nutritious menus. This edition will be another essential resource for chefs and caterers to explore, learn from, and implement in hospital kitchens. We are proud to collaborate with The Chefs’ Forum to engage our chefs and stakeholders, showcase their outstanding work, and shape the future of healthcare catering.”
This edition will highlight 100 carbon-friendly recipes tailored to support environmental sustainability and patient well-being. The Healthcare Chefs’ Knowledge 2 will also explore the role of key nutrients in mental health and recovery, offering guidance on how these can be integrated into hospital menus to enhance patient outcomes.
Sarah Foulds, Head of Facilities, Greater Manchester Mental Health Trust added:
“These workshops allow the entire NHS food value chain to come together, discuss the national net-zero strategy, and share what’s achievable in the short, medium and long term. The conversations happening in these sessions are invaluable, bringing together perspectives from NHS chefs, suppliers, and foodservice and sustainability teams to create actionable solutions. Attendees leave with practical insights they can implement in their hospitals, catering companies, or food supply chains to make NHS food more sustainable, cost-efficient, and, most importantly, beneficial to patients’ health.”
Sarah joined specialist Dieticians Idrees Anwar and Orlaith Curran and Catering Curriculum Lead, Denise Charles, in facilitating groups to communicate findings to the room.
As one of five regional workshops led by The Chefs’ Forum, the Bradford College event underscored the city’s rich culinary and cultural heritage while positioning it at the heart of NHS food innovation. Chef students at the college had the unique opportunity to contribute directly to research and recipe development, working alongside NHS chefs to cook and serve sustainable, health-focused meals.
Catherine Farinha, Publisher and Project Coordinator, reflected:
“I was honoured to deliver this crucial workshop with Philip Shelley and gain deeper insight into the systemic changes needed within large organisations like the NHS. The mental health aspect of this workshop particularly stood out, highlighting how food can play a role in emotional well-being alongside physical recovery, especially with regard to ethnicity and crafting menus with heritage and culture in mind. Collaborative efforts like these ensure that menu development aligns with both immediate patient needs and long-term improvements in NHS food services.”
Ayowala Fatoki, Head Development Chef at GMMH Trust added:
“This workshop provided a fantastic opportunity to unite chefs, catering managers, and suppliers to champion the role of nutrition in patient care and respecting diverse ethnic groups. Addressing the intersection between mental health and nutrition is essential, and these discussions reinforced the importance of inclusivity in hospital menu planning.”
The collaboration at Bradford College not only supports the NHS’s environmental and nutritional goals but also empowers the next generation of chefs to lead with healthy, sustainable menu innovation. These workshops are more than just recipe development—they are shaping the future of healthcare catering, ensuring that hospital food nurtures both body and mind.
Level 2 Professional Cookery Student, Danny Kravchenko really enjoyed cooking with Chef Michelle Robinson from Stepping Hill Hospital. Michelle, along with Chef Lecturer Janice Atack led the students in creating a beautiful selection of vibrant lunch dishes for the delegates who attended. Speaking of his experience, Danny said:
“I have really enjoyed the day today and am really looking forward to visiting Michelle at Stepping Hill. I really think that Healthcare catering could be for me, and I have learned a great deal today about the sector. Michelle told us about her career in various sectors including luxury airline catering and premiership football club hospitality.”
The Eating The Rainbow menu created on the day:
- Winter vegetable salad with beetroot dressing and hazelnuts
- Green bean salad with white balsamic miso
- Sweet chilli chicken with garlic, lemon and coriander, and fragrant rice
Dessert
- Gluten-free apple and ginger crumble
Served with Crème Fraîche - Fruit kebabs
Philip Shelley, concluded:
“This initiative brings together top talent in NHS catering, sustainability, and healthcare foodservice to create meals that meet the needs of patients and the planet. By involving colleges and students, we are not only refining the future of healthcare food but also inspiring the next generation of chefs via The Chefs’ Forum Academy at Bradford College to take the lead in sustainable, health-conscious catering. We are very much looking forward to welcoming the students to Bradford Royal Infirmary / Stepping Hill Hospital, Stockport for a tour of our kitchens to show them all that a career in healthcare catering has to offer and how rewarding this sector is to work in. We’re also very excited that Bradford College students will be invited to the NHS Chef 2025 Finals, being held at The Grand in York on the 24th October.”
For more information about the upcoming book launch at Healthcare Catering Live on 9th September at the NEC, or to get involved in forthcoming Carbon and Sustainability workshops across the UK—as a Healthcare foodservice or equipment supplier, Sustainability Lead, Kitchen Manager, Dietitian, or Chef—please contact: catherine@redcherry.uk.com
Photography & film by Carlos Farinha
Eating The Rainbow Workshops Shape the Latest Healthcare Chefs’ Knowledge Publication
In partnership with NHS catering experts, the Chefs’ Forum was excited to announce a nationwide series of workshops designed to add value to the much-anticipated second edition of The Healthcare Chefs’ Knowledge, which was published last year to inform healthcare chefs and stakeholders on the positive progress made since the NHS Hospital Food Review was published in 2020.
Phil Shelley, National Lead for Food (NZC) at NHS England, said:
“The Healthcare Chefs’ Knowledge 2: Eating The Rainbow will encompass everything healthcare chefs and stakeholders need to understand about contemporary hospital food practices and the positive changes being implemented, with a particular emphasis on sustainability and the creation of healthy, nutritious menus. It will be another invaluable resource for chefs and caterers to explore and learn from. We are extremely excited to collaborate with The Chefs’ Forum team to engage our chefs and stakeholders, showcase their outstanding work, and collectively produce something immensely beneficial for everyone working in hospital kitchens.”
This book will be an essential resource for NHS chefs. It spotlights 100 carbon-friendly recipes that cater to patient health and environmental sustainability, highlights nutrients and their health benefits, and recommends how they can be used to improve and fortify hospital menus.
Max Kindred, Net Zero Senior Insight Manager, Soft FM at NHS England, added:
“These workshops are an excellent way for the whole of the NHS food value chain to come together and contribute to shaping the book and the national approach to net zero based on what is happening on the ground and what teams think is achievable over the next 5 years. There is learning from all sides and new collaboration shoots between groups who mightn’t meet otherwise. We hope everybody who attends takes at least one thing away that they can implement in their Trust, hospital, catering company and food suppliers to make the NHS food offering more sustainable and, consequently, almost always more resilient and cost-efficient.
In the centre, it is key for us to hear from the system about what they are doing and what barriers are in place so we can facilitate sustainable change. These sessions will highlight potential targets or information that trusts would find valuable and that we, as a single NHS, must try and deliver to combat the climate crises we collectively face.”
In a unique approach, five regional workshops—organised by The Chefs’ Forum—will take place in top culinary colleges across England, inviting chef students to participate directly in the research and recipe development process. From the South West’s Food Works SW to London’s University of West London, these sessions gathered NHS chefs, catering managers, dietitians, and student chefs to collaborate on sustainable menu design, explore carbon reduction techniques, and develop recipes that set new standards in hospital catering.
Supporting The Chefs’ Forum in delivering the series of workshops is Andrea Zick, PhD researcher at the UK Food Systems Centre for Doctoral Training, she said:
“I am honoured to have facilitated the first of five NHS England workshops, deepening my understanding of the systemic change required in large organisations like the NHS. Achieving the ambitious goals of the NHS Hospital Food Review demands a systems-thinking approach – one that aligns with my experience in systems change facilitation through the School of Systems Change.
This perspective reinforces the need for structured reflection and collaboration among stakeholders, ensuring that each menu cycle not only meets immediate demands but also drives long-term improvement in NHS food service.”
In emphasising the importance of adding dietetic expertise to healthcare menu design, Elise Kelly, Specialist Foodservice Dietician at ISS, said:
“Today’s workshop, held at the University of West London, was a great chance to collaborate with key roles, like chefs, catering managers and suppliers, and advocate for the importance of nutrition and using dietetic expertise to ensure we’re supporting patients’ recovery. It highlighted how we need to work together to strike that balance of meeting different patient’s needs and running an environmentally and economically sustainable food service.”
This collaboration supports the NHS’s environmental goals and offers healthcare chefs a valuable educational experience. In these interactive sessions, chef students learn about sustainable practices, recipe reformulation, and the role of nutrition in healthcare while contributing to a real-world project with a national impact.
“This initiative was about bringing together the best minds in catering – experienced NHS chefs, caterers, and sustainability strategy leads—to create meals that met the needs of patients and the planet,” concluded Publisher and Project Coordinator, Catherine Farinha. “By involving colleges and students, we not only build the future of healthcare food but also inspire the next generation of chefs to lead with sustainability.”
Thank you to Michael Coaker and the team at University of West London for hosting and creating a wonderful rainbow, sustainable lunch for the delegates to enjoy:
- Winter vegetable salad with beetroot dressing, hazelnuts and goats curd
- Green bean salad with white balsamic miso
- Seared mackerel with beetroot, horseradish and watercress
- Sweet chilli chicken with garlic, lemon and coriander, fragrant rice and kale
Dessert
- Gluten-free apple and ginger crumble
- Fruit kebabs
For more information on the exciting new book, its launch at Healthcare Catering Live on the 9th September at the NEC and how to get involved in forthcoming Carbon and Sustainability workshops across the UK, as a Healthcare foodservice or equipment supplier, Sustainability Lead, Kitchen Manager, Dietitian or Chef, please email catherine@redcherry.uk.com
Aussie Beef & Lamb Butchery Masterclass at Butler’s Wharf Chop House
Meat & Livestock Australia’s Aussie Beef Academy hosted an unforgettable butchery masterclass and dining experience for London’s steakhouse chefs and owners at D&D London’s Butler’s Wharf Chop House.
London, UK – 27th January. Specialist Australian butchery techniques and the excellence of Australian beef and lamb were on full display as the Aussie Beef Academy hosted an exclusive beef butchery masterclass for distinguished steakhouse chefs and owners from across London. This remarkable event not only celebrated Australia’s world-renowned beef and lamb but also offered a unique opportunity to showcase Australian butchery techniques.
The masterclass, hosted by MLA’s Business Development Manager, Emma Boughen, Aussie Beef Mate and ‘Lambassador’, Dan Epsley, from the Aussie Meat Academy, highlighted Australia’s expertise in meat processing and sustainable farming practices. The interactive session allowed chefs to refine their craft and gain insights into the versatility, precision, and superior quality that Australian beef and lamb can bring to their menus.
Richard Sanders, Country Manager for Meat & Livestock Australia, UK is delighted to have started his new role in promoting Aussie Beef & Lamb here in the UK, he said
“It is a pleasure to continue the great progress that MLA has made over the past few years in the UK catering industry. It’s wonderful to see so many restaurants and steakhouses represented here today, eager to incorporate Australian beef and lamb into their menus. It is also a great opportunity to learn Australian butchery techniques and think creatively about utilising all cuts of beef from the carcass, thus maximising yield while simultaneously enhancing quality.”
The Aussie Beef Academy is devoted to showcasing the excellence of Australian beef and lamb through masterclasses, education, and global partnerships. By bridging the gap between producers and chefs, the Academy highlights the versatility, quality, and sustainability of Australian meat products, inspiring the culinary world in the UK.
Emma Boughen added
“My role is to communicate the provenance, quality and world-leading welfare practices of both livestock and the people involved at every stage of the supply chain. We are especially proud of our recent success in the World Steak Challenge, with Australian producers taking the top prize, in a blind taste test. It’s great to be here today to showcase our wonderful producers, consistently high-quality product and butchery expertise.”
Dan said
“I am delighted to continue my work with Meat and Livestock Australia. Today, we prepared an ‘easy carve’ lamb leg roast, highlighting a new cut for Sunday roasting. We also boned and butterflied a lamb leg, which is perfect for a summer or quick-cook roast. In moving on to beef, we showcased some beautiful ribeye steaks, reserving some of the Angus cube for a rolled ribeye roast. Additionally, we explored a piece of 
Wagyu flank, which provides options for slow cooking and steak. Furthermore, we presented some oyster blade steak and transformed the feather blade into two lovely flat iron steaks.”
Following the butchery showcase, guests were treated to an exquisite four-course dining experience crafted by the talented chefs of D&D London, renowned for their culinary artistry and innovation. Each dish on the menu, cooked and served by D&D London chefs, students and lecturers from West London College was designed to highlight the exceptional flavour, texture, and quality of Australian beef and lamb, leaving attendees inspired to elevate their steakhouse offerings.
The Menu
Rob Grist (Head Chef at South Place Hotel)
Outback Rack of Lamb – Herb Crusted Aussie Lamb, Confit Rosemary, Potato Terrine, Spiced Carrot Purée, Mint Chimichurri
Bob Carruthers (Chef Lecturer at West London College)
Grilled Aussie Ribeye, Crispy Enoki Mushroom, Tomato Salsa
Alex Thiel (Executive Chef at German Gymnasium)
Pomegranate Braised Leg of Aussie Lamb, Lemon, Za’atar, Yogurt, Mint & Dill Potatoes
Sarthak Puri (Head Chef at Butlers Wharf Chop House)
Aussie Wagyu Oyster Blade, Dauphinoise Potatoes, Horseradish Mousse, Beef Gravy
Dessert
Bastien Boisrame (Pastry Chef at South Place Hotel)
Poached Pear, Mulled Wine, Verbena Crème Brûlée
Wine sponsored by Brown Brothers ~ Fresh produce sponsored by First Choice Produce.
“This event was more than just a masterclass,” said Butlers Wharf Chop House General Manager, Danilo Santoro. “It was a celebration of the passion and dedication that Australian producers and our chefs at D&D share in creating premium dining experiences across the estate of 20 sites across the UK, Paris and New York. By bringing these butchery techniques and premium cuts to life, we’ve shown how our chefs can take their menus to the next level with Australian beef and lamb and it’s also a great opportunity for them to meet and cook for their chef peers.”
Dishes ranged from perfectly seared Ribeye and Oyster Blade steaks to innovative presentation of Outback Rack of lamb, showcasing the versatility of Australian red meat for modern steakhouse dining. The combination of expert-led learning and culinary expertise left a lasting impression, with many chefs expressing enthusiasm for incorporating top-quality Australian cuts and techniques into their menus and businesses.
As demand for premium, sustainably sourced meat continues to rise, the Aussie Beef Academy is proud to provide a platform for collaboration between Australian producers and the UK’s culinary leaders. Events like this not only reinforce the connection between the two nations but also elevate the dining experiences available to steakhouse patrons across London.
For more information about the Aussie Beef Academy and future events, please contact eboughen@mla.com.au
Mizkan Japanese Culture Day: A Celebration of Tradition at the Tokyo College of Sushi & Washoku London
Calling all chefs and aspiring sushi masters!
On Monday 10th February, from 1-4pm the Tokyo College of Sushi & Washoku London will host an exciting and immersive experience for those eager to dive deep into the heart of Japanese culinary tradition.
A Flavourful Journey into Japanese Culture
Are you passionate about Japanese cuisine and looking to deepen your knowledge of sushi, Washoku culture, and the art of using vinegar?
There will be lectures on the history of Washoku culture and using vinegar as a basic Japanese seasoning, and sushi making demonstrations. Each dish will be prepared with the finest ingredients and paired with the techniques that have been passed down through generations. Guests are invited to explore an array of experiences designed to showcase the culinary expertise and cultural stories behind Japanese cuisine.
Why attend?
This free event is a rare opportunity to gain insights from industry experts, enhance your culinary skills, and connect with others who share your passion for Japanese cuisine.
What’s on the menu?
- A lecture on Washoku culture by the Japanese Culinary Academy EU
- Insights into the history, types, and benefits of vinegar, led by Mizkan Euro
- A live sushi-making demonstration by a coach from the Tokyo College of Sushi Washoku
- Networking with fellow chefs, complemented by delicious food and sake
Secure your spot now by registering here: https://bit.ly/40jigIP
Celebrating Pastry Excellence: Yvan Cahour Receives the Ordre du Mérite Agricole
On January 21st, a momentous occasion in the world of French gastronomy unfolded as esteemed pastry chef and educator Yvan Cahour was awarded the prestigious Ordre du Mérite Agricole (Order of Agricultural Merit) at a ceremony held at the French Embassy in London. This esteemed accolade recognises Yvan’s exceptional contributions to culinary arts, passion for teaching patisserie, and lasting influence on the next generation of chefs.
The evening was hosted by French Ambassador Hélène Duchêne, who remarked on the significance of Yvan’s work as a chef and a mentor who has inspired numerous culinary careers. Among the notable stories shared during the ceremony was that of Suzana Cirkovic, a former student of Yvan in 2018, Level 2 Patisserie & Confectionery course at West London College. Today, Suzana is proudly employed as a Pastry Chef at the French Embassy, a testament to the transformative power of Yvan’s inspiration.
Ambassador Duchêne emphasized Suzana’s journey in her address, illustrating how Yvan’s exceptional mentorship has contributed to her success. “Pastry lecturers like Yvan play a crucial role in nurturing talent and inspiring young chefs,” she stated, reinforcing the impact of educators in the industry.”
Reflecting on the honour, Yvan expressed his gratitude and joy during the ceremony. “Suzana was a standout student, and being recognized by her at this event was incredibly special. I am deeply humbled to receive the Order of Agricultural Merit, which beautifully caps off my fulfilling pastry chef and lecturer career. My heartfelt thanks to everyone who has supported me along the way.”
The ceremony attracted a distinguished gathering, showcasing other honourees who have significantly contributed to French culture and gastronomy, including Tracey Colley, Vérane Frédiani, Christophe Sire, and Alex Hunt. Among the attendees were Denise Charles, Head of Hospitality and Catering at West London College, along with Yvan’s wife and daughter, who proudly shared in the celebration.
Denise Charles, Head of Curriculum at West London College, passionately spoke about Yvan’s impact on learners over his teaching career, over many years: “On behalf of the entire college, I celebrate Chef Yvan’s remarkable contribution to culinary education and his well-
deserved honour. He represents the very best of French culinary tradition and continues to inspire our students, both past and present. Thank you, Yvan, for dedicating your life to the craft you love.”
As the festivities continued, Suzana Cirkovic stood proudly in her chef’s jacket—an emblem of the skill and dedication fostered under Yvan’s mentorship. This award symbolises Yvan’s accomplishments and the legacy he leaves behind as he approaches retirement.
Yvan Cahour’s celebration was not merely a recognition of his achievements but a poignant reminder of the profound impact of education and mentorship in culinary arts. His unwavering commitment to French gastronomy and dedication to teaching ensure that future generations of chefs will carry forth the rich traditions and techniques of French patisserie, preserving the artistry that has become synonymous with the French culinary heritage.
Delos Prawns – Culinary Showcase at West London College
In a spectacular celebration of aquaculture expertise, culinary innovation, and education, West London College recently hosted an unforgettable showcase featuring premium Delos Seafood prawns, sourced sustainably from Indonesia.
Fifteen celebrated chefs from various sectors within London’s vibrant food scene collaborated with aspiring student chefs to craft a range of innovative dishes that highlighted the versatility and quality of these premium, high-welfare prawns.
DELOS Seafood’s Head of Corporate Strategy, Astrid Handari, was delighted to see so many top chefs creating a wonderful and delicious array of different prawn dishes with her product, she said
“There are prawns, and then there’s Delos prawns. We’re confident that our market-leading practices for both our prawns and the people behind the production are enabling us to produce the finest quality warm-water prawns available in the UK today. Furthermore, our meticulous management of every element throughout the supply chain—from the diet, water quality, health management, and harvest process—has been carefully monitored to ensure the finest quality of our prawns.”
The event featured chefs from various sectors: Contract catering, event catering, the hotel sector, luxury hospitality, fine dining, education and freelance chefs.
Here’s a closer look at the standout dishes crafted by the chefs and students during the event:
Sean Simmonds – Culinary Director, Graysons
Spicy Delos King Prawn Vietnamese-Style Paper Rolls
Sean’s bold creation with rice paper rolls filled with delicately spiced prawns with fresh red chilli, vermicelli, and fresh herbs, paired with a tangy dipping sauce.
Sean said
“I have been really impressed with the quality of DELOS Prawns today, they were very tasty and really fresh. I am looking forward to getting the prawns into the kitchens at Graysons venues to work on some delicious recipes. It has also been a privilege to work with Level 3 Student, Katy Murdoch, she really impressed me today and I will certainly be inviting her to come for some work experience with Graysons, she showed excellent promise and really enjoyed making and eating our Vietnamese-style paper rolls!”
Chanaka Fernando – Global Chef, Buddha Bar
Panko Coated Delos Prawns, Dragon Mayo, Lime, Pickled Cucumber
Crispy panko-coated prawns served with a fiery dragon mayo and bright citrus notes, complemented by the crunch of pickled cucumber.
Chanaka or ‘Chef Chunky’ really enjoyed cooking with Delos prawns and was particularly impressed with the flavour and preservation of the quality of the prawns. He is looking forward to putting them on the menu at his exciting new opening in Mayfair – Watch this space!
Charlie attended to witness the innovation first-hand and praised DELOS Seafood prawns for their sustainability and non-use of eye ablation, a controversial practice in shrimp farming.
Charlie said,
“This is a great sign for the prawn farming industry. At Direct Seafood, we place huge emphasis on responsible sourcing from high welfare fish and seafood producers. I have been really impressed with Delos prawns today and will be sharing all of the responsible value chain management information with the wider team.”
Rafael Ferreira Cardoso – Head Chef, Osbourne Clarke (BaxterStorey)
Delos King Prawn and Lemongrass Dumpling Tossed in a Galangal Sweet Chilli Sauce
This vibrant dish combined aromatic dumplings with the zing of galangal and a sweet chilli glaze.
Patrice St Yves – Chef Patron, Le Gobble
“Oil Down” Delos King Prawn & Turmeric Bisque, Cromesquis, Sea Grapes Caviar
A luxurious blend of traditional Caribbean flavours and fine dining finesse, finished with delicate sea grape caviar.
The salty flavour of the sea grapes perfectly complimented Delos prawns. Patrice was very happy with the results achieved with Delos prawns and would like to feature them on the menu in his high-end events.
Stephen McClarty – Freelance Chef
Northern Thai Khao Soi with Delos Prawn Dumplings
Rich and aromatic, this Northern Thai-inspired curry was elevated with flavourful prawn dumplings.
Stephen said
“Delos prawns worked really well in my dish today, they were beautifully succulent and held their form perfectly. I’m really looking forward to creating more dishes with them.”
Rob Grist – Executive Chef at South Place Hotel
Delos King Prawn Carpaccio
A masterclass in minimalism, this dish showcased the prawns’ natural sweetness, enhanced with subtle citrus and herb accents.
Rob said
“DELOS prawns are a fantastic product to work with, they are very versatile and have a great texture with a hint of sweetness – the perfect prawn to create my king prawn carpaccio.”
Santo Pate – Head Chef, Norma
Tagliolini Delos Prawn
his Italian-inspired dish highlighted fresh pasta paired with perfectly cooked prawns in a delicate sauce.
Leon Pereira – Head Chef, Hilton Olympia
Butter-Poached Delos Prawn, Celery Root and Potato Dumplings
A luxurious, velvety combination that showcased refined European flavours.
Michael Wood – Head Chef, Bank of England (BaxterStorey)
Kataifi Delos King Prawn Sushi Roll
Crispy, golden kataifi encased plump prawns, adding texture and flair to this sushi-inspired dish.
Jeremy Bloor – Executive Chef, Harvey Nichols at OXO Tower
Delos Prawn Chilli and Ginger Gyozas, Coconut Slaw, Mango and Mint Vinaigrette
A fusion of Asian flavours and tropical vibrancy, this dish was a crowd-pleaser.
Alvin Contawe – Freelance Chef “Open Sushi Roll” Blanched Delos King Prawns with Yuzu Truffle Mayo and Sweet Soy Reduction
A modern take on sushi with delicate prawns and a bold, umami-packed mayo.
The event was more than just a celebration of culinary talent—it was a learning platform and experience for the students at West London College. Working alongside these chefs provided them with invaluable insights into the industry, from mastering technical skills to appreciating the importance of sourcing sustainable ingredients.
“DELOS Seafood is proud to support events that inspire the next generation of chefs while promoting welfare and sustainability,” Astrid continued. “DELOS prawns are a testament that delicious dishes, welfare and responsible sourcing can go hand in hand.”
The dishes presented not only demonstrated the culinary excellence of DELOS prawns but also underscored the value of collaboration between industry leaders and educational institutions.
As attendees sampled the creations, the atmosphere buzzed with inspiration and the promise of a brighter, more sustainable future in food.
From Asian-inspired delicacies to European classics and fusion cuisine, the chefs and students showcased one undeniable truth: quality ingredients combined with creativity yield endless possibilities.
Interested chefs can learn more or request samples of DELOS prawns by contacting Astrid at astrid@delosseafood.co.uk or visit their website www.delosseafood.co.uk
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
