The Chefs’ Forum Continuing Professional Development Conference – January 2021

The Chefs’ Forum is proud to announce that due to “exceptional” interest from both colleges and industry, the first CPD (Continuing Professional Development) virtual conference will take place from West London College in January 2021. The event, which is open to college lecturers, will highlight the important areas CPD can deliver to create the blueprint for future curriculum.

Catherine Farinha of The Chefs’ Forum said: “CPD is an unbelievably important topic at the moment. Research indicates that learning new skills increases job satisfaction and the significance of CPD is that every piece of development enhances a chef’s CV and value. CPD can lead to new opportunities, support career progression and provide the confidence to take on more senior roles. This also applies to all other roles and positions throughout hospitality.”

With this in mind we have put together a programme of events where industry leaders and high quality, artisan suppliers can discuss both business and development in a way that colleges can commence the development of innovative and highly relevant curriculum content. The programme will provide a mix of interactive masterclasses, blended with sessions to explore the hottest topics impacting the success of students as they enter the industry. It aims to provide the essential link between suppliers and producers with industry specialists and hospitality educators.

Neil Rippington (chef, educator and author) who is working with the Chefs’ Forum to develop and deliver the conference said: “This is a fantastic opportunity to get the right people together to develop something special for the future of students and the industry they are passionate to thrive in. There are great career opportunities for people entering the industry but the skills, knowledge and understanding needed for sustainable success requires more than the creation of aesthetically pleasing dishes presented on cool and trendy tableware. All of the aspects considered in this CPD conference, including high quality, sustainable supply, good business acumen, a great skills-set and a passion for the industry provide a solid foundation for an exciting future.”

One of the featured sessions will be Masterchef finalist Philli Armitage-Matins, a champion of business education for chefs, headlining a session on business studies for culinary students, alongside the iconic chef and entrepreneur, Chris Galvin.

In support of the session, Chris said “In my experience of employing many young chefs, it is becoming increasingly clear that a critical link is missing with basic financial acumen. Today, inspired young chefs are entering a wonderful industry often on the basis of what a plate of food should look like, or the feel of a restaurant without a simple understanding of how it is afforded.

Modern restaurants have to be brutally, financially efficient to survive and prosper, yet managers /owners have little time to teach these fundamentals. Young chefs that are talented and fortunate move up the ladder, often come crashing down because of an inability to grasp financial acumen.

I am thrilled that this might be taught to young chefs in a modern way so that they at least have a balanced understanding of commercial hospitality business.”

The subjects being discussed so far include:

1. Business studies for culinary students
2. The future challenges for the front of house
3. Urban honey production
4. Chocolate masterclass
5. Ethical and sustainable cooking
6. Blended learning – the new normal
7. Game masterclass
8. Integrating maths & English
9. Exploring flavour profiles
10. Practical curriculum development – industry and education working together
11. Sugar masterclass
12. Demonstrating the versatility of sustainably sourced macadamia

To summarise, Neil emphasised the importance of CPD.

“CPD is essential activity rather than an option or expectation for educators. It provides access to contemporary practice and the opportunity to stay up to date with changing trends and innovation. Through regular CDP, lecturers will enhance their knowledge and skills so that they can pass this on to learners through their teaching and engagement. They will become more effective and naturally generate a deeper interest in the profession, whilst developing a sense of achievement and personal benefit. The networking opportunities CPD presents are so valuable and bring education and the industry much closer together. Lecturers need to embrace the opportunity and not see CPD as a tick-box exercise for HR departments or Ofsted Inspections.”

Signed up speakers and presenters so far include:

• Chris Galvin – Chef Patron, Galvin Restaurants
• Neil Rippington, Education and Industry Link Specialist/Consultant
• Deri Reed, The Ethical Chef
• Curtis Pitts – Curtis Pitts Deer Services
• Biju Joshwa –  Chef Pâtissier, Sheraton Grand, London Park Lane
• Andrew Emmott – Nutcellars
• Paul Da Costa Greaves – Koppert Cress
• Hayden Groves – Chef Consultant and National Chef of the Year 2103
• Philli Armitage-Mattin, 2020 Masterchef Finalist
• Sarah Wyndham Lewis, Honey Sommelier, Bermondsey Street Bees
• Jamie Houghton – Sous Chef, Pastry at Belmond Le Manoir aux Quat’Saisons / UK Pastry Open Winner 2017 / Winner of Best Sugar Display at the Pastry World Cup
• Peter Avis – General Manager at Galvin at Windows and 10 Degrees Bar

CPD Conference over 4 days:

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For more information and to book yourself onto the conference please contact Catherine Farinha catherine@redcherry.uk.com 

S.PELLEGRINO IS PROUD TO PRESENT THE S.PELLEGRINO YOUNG CHEF ACADEMY

PROMOTING CHANGE, SUSTAINABILITY AND INCLUSIVITY AROUND THE WORLD

S.Pellegrino is growing its Young Chef competition into a unique educational platform able to attract, connect and nurture the next generation of culinary game changers, an act even more crucial in such challenging times.

This robust plan of educational opportunities for young chefs will be developed in collaboration with some of the most renowned members of the global gastronomy community and a selection of prestigious partners.

UK, 30 November 2020 – S.Pellegrino announces the launch of the S.Pellegrino Young Chef Academy, a long-term engagement platform where talented and passionate young chefs can meet and learn from the most influential and renowned members of the gastronomy world.

Today gastronomy plays a pioneering role driving social and environmental change: with the S.Pellegrino Young Chef Academy launch, S.Pellegrino aims to cultivate an international talent ecosystem pushing a continuous evolution, not only within the sector, but also across society.

FROM A CULINARY COMPETITION TO A PLATFORM WITH PURPOSE

Keeping the S.Pellegrino Young Chef cooking competition as its backbone, the S.Pellegrino Young Chef Academy puts education at the heart of the program. Synonymous with passion and dedication, the Academy is an inclusive place, where youth meets experience, supporting the development of the next generation of visionary talents wanting to make a difference in gastronomy worldwide.

The S.Pellegrino Young Chef Academy opens its doors to participants from more than 70 countries, ensuring talent knows no boundaries when it comes to ethnicity, gender, geography or any other extraneous factors. All of the candidates selected for the S.Pellegrino Young Chef competition will automatically enter the S.Pellegrino Young Chef Academy, together with the Senior profiles – Sages, Mentors and Jurors – involved in the contest.

A CONNECTED COMMUNITY, MENTORED BY THE MOST INFLUENTIAL INDUSTRY FIGURES

Some of the most renowned members of the global culinary community, who already left their mark during the S.Pellegrino Young Chef journey, will share their precious expertise within the Academy, enjoying the opportunity to pass on their knowledge to the next generation of chefs.

World renowned chefs  Enrico Bartolini, Massimo Bottura, Manu Buffara, Andreas Caminada, Mauro Colagreco, Gavin Kaysen, Clare Smyth and the Editor-In-Chief of Fine Dining Lovers Ryan King are the first to join the project: they will collaborate with S.Pellegrino to enrich the educational program, developing an exciting and exclusive calendar of webinars, interviews and discussions available on the Academy’s digital platform.

The S.Pellegrino Young Chef Academy will also be supported by a selection of prestigious partners, including ALMA – La Scuola Internazionale di Cucina Italiana, Google, Facebook and Fondazione Altagamma, all adding to the academic line up,  exploring topics such as innovation, inclusivity and communication.

Stefano Bolognese, San Pellegrino International Business Unit Director, says: “We are particularly proud to announce the opening of our S.Pellegrino Young Chef Academy, as a further step to our commitment in shaping the future of gastronomy, together with the most brilliant chef community. The project aims to facilitate talent discovery and connection, with a specific focus on the young generations of chefs, who will be the game changers of tomorrow. Dedicated virtual spaces to share experiences, ideas and opportunities have become crucial when dealing with the challenges of the future. We developed the S.Pellegrino Young Chef Academy as an international community, connected across digital and human networks, with a credible approach supported by the influential industry figures and partners joining this adventure with us”.

More information and details about the S.Pellegrino Young Chef Academy will be available on the dedicated webpage and official social channels: Facebook and Instagram.

The Manchester College Are Raising Awareness for World AIDS Day

Level 2 & 3 Technical Patisserie students at The Manchester College are raising awareness for World AIDS Day which is on Tuesday 1st December 2020. Inspired by course tutor Mark Cooper the students are making a series of delicacies and pastries that will be auctioned off to raise money for local charity – The George House Trust.

Mark told The Chefs’ Forum why it was so important for students to see and react to the world they are living in and to use their skills for charitable purposes:

“As an educator we wear many hats from being a teacher, a mentor, even a role model,” he said. “But most of all we are  people who listen as well as guiding and it is important that we prepare all students in what they choose to do after attending their courses.

“In my opinion, an area that needs more awareness is mental health. Especially in these times of lockdown. In particular, the hidden disabilities such as HIV. Many people are affected by HIV and due to stigma sometimes don’t ask for help and instead go on silently suffering. As a result their mental health suffers.

“We teach equality in the workplace to our students. Everyone, no matter who they are or what they believe, should be treated the same no matter what they are suffering with. People can, and do, live normal lives and have stable relationships whilst suffering with HIV.

“But, that is not the point. More support needs to be offered to those who are struggling and they need to know that they can quite easily talk to a manager or tutor without repercussions.

“I’m really proud of my students on the level 2 and 3 Technical Patisserie course here at The Manchester College. They have got behind this initiative and would like to raise awareness for *World Aids Day Tuesday 1st December* by making Red Ribbon Butter Cookies to sell as well as auctioning off a Luxury Christmas Goodies Hamper which was all made in-house. It contains: Stollen, Chocolates, Chocolate Bars, Truffles, Yule Log, Mince Pies, Gingerbread house, Cookies and a Panatone..

“The auction has started with a bid of £20 and this will end on 12noon Monday 14th December. All proceeds will be going to the *George House Trust*  who support, guide and mentor people who suffer with HIV from all around the North West. Let’s raise awareness and get that much needed support out there. “

A Sizzling Way to Celebrate Great British Game Week!

As Great British Game Week kicked-off this week, we celebrate wild venison – one of the great winter ingredients that offers so much for chefs to get excited about in the run up to Christmas.  This week is all about celebrating natures bounty of wild game meat living a great life in the fields around us.

Great British Game Week was created by Annette Woolcock and the team at Taste of Game in 2013 to celebrate game meat at its best in the Autumn.  It goes with so many great seasonal ingredients available at the moment.  Now in its seventh year Great British Game Week is seeing to champion the country’s reputation for high-quality wild game meat.

Annette Woolcock, Head of Taste of Game said

“In working with Curtis Pitts Deer Services, Taste of Game is paying homage to wild venison as a delicious and healthy meat.  Wild venison deserves pride of place on any dinner table at this time of year because it is abundant, sustainable and has exceptional credentials. 

“We want more people to discover the delicious flavor of venison and what better way to do it than in a special celebratory festive sausage created in time for Christmas.”

To celebrate Great British Game Week (23^rd-29^th November), Curtis Pitts has joined forces with Taste of Game and local butcher, Chris Potter of Tim Potter Family Butchers in Wellington, West Somerset.

Chris Potter is a multi-award-winning sausage maker and used his expertise to create a rather fabulous festive sausage of venison, port, rosemary and cranberry to be sold at the special price of just £8.99 per kilo.

Curtis Pitts is delighted to be working with a national sausage-making ‘champion of champions’ to develop the perfect Christmas sausage, he said

“Tim Potter Family Butchers is one of our most local butchers’ shops and its great to be working with Chris Potter who shares a passion for the outdoors and also works in the family business. Chris is keen to produce quality products, and this shows through his numerous awards won for sausage making on a local and national level.  We are very pleased with the taste of the festive sausage and look forward to promoting it to our customers for Great British Game Week.”

The sausage is available both in shop and online from both Curtis Pitts Deer Services and Tim Potter Butchers.

With Christmas on the approach, it is the perfect opportunity to encourage more people to try venison in Chris’ delicious festive sausage recipe, combining Christmassy flavours of port, cranberries and rosemary with a little bit of pork mince and a splash of ruby port and cranberry juice to add moisture and make for the perfect eat.

One of the main benefits of eating wild Venison is that is it one of the healthiest meats available. It is low in fat and cholesterol. Because deer roam free so, in turn, they do not store so much fat meaning their meat is lean.

What fat they have contains Omega 3. Venison has an optimum ratio of Omega-3 to Omega-6 fatty acids, making it one of the healthiest sources of good fat.

Venison is a powerhouse of nutrients such with plentiful levels of iron, Vitamin B12, niacin, phosphorus, zinc, riboflavin, and linoleic acid – all of which play a role in a healthy heart.

Venison is wild, natural and untamed. It is harvested from natural landscapes such as forests, farmland and moorlands, which means a natural diet, and this gives venison its distinctive delicious taste.

It is good for the countryside and wildlife and has positive effects on the ecology of our natural landscape. The wild venison industry plays a fundamental role in managing the populations of deer in the UK; without the work of estates and stalkers, populations would increase to unsustainable levels.

Curtis Pitts Deer Services management of deer ensures woodlands, including ancient woodland, are not destroyed or damaged. On average five species of wildflowers are found in unmanaged woodland.

In managed woodland an average sixteen species can be found. Deer need to be managed to avoid starvation and maintain healthy herds.

Venison has low carbon miles. As these animals are not intensively farmed and are often locally sourced, the carbon footprint of the venison industry is relatively small, with very few miles from field to fork.  Using a local butcher to produce the sausages ensures minimal food miles to create the festive sausage.

Venison is delicious and tasty. It offers a great alternative to beef and makes a great steak meal. There are six different species and all taste different and it is very easy to buy.

Curtis Pitts Deer Services sell all cuts of wild venison online, check out the brilliant festive sausage recipe and the full range here: www.curtispittsdeerservices.co.uk

As One Door Shuts, Another Opens for Cyrus and Pervin Todiwala

Cyrus Todiwala has revealed that Café Spice Namasté, the renowned Indian restaurant in London that he has run with his wife Pervin for 25 years, will close at the end of January 2021. However, it is not the end of the road for the restaurant.

No sooner had this news become public three friends got together to launch a help fund to enable Cyrus and Pervin to find a new home for their beloved restaurant in nearby Shoreditch.

The trio – Nick Gooding, John Minton and Howard Townson – told Hospitality & Catering News

 “We have been patrons of Café Spice Namasté for well over 25 years going back to the earlier Namaste (the Todiwala’s first restaurant in Alie Street). We have always found it an exceptional restaurant, not just for its first-class food but because of the warm-hearted welcome and genuine hospitality which we think second to none. Cyrus, Pervin and all their staff have always treated us not only as welcome guests but as their good friends. We are sure that many of you have found the same.”

Cyrus Todiwala said

“After 25 years, the time has come to bid goodbye to our beloved Grade II-listed former magistrates court in Prescot Street. It has been and will be a very difficult time for us, but there is hope too. Our anniversary falls on the Festival of Diwali where light overcomes darkness and brings hope over gloom.

This couldn’t be a more appropriate metaphor of positivity at a very difficult time and the generosity of Cyrus’ friends a gesture of appreciation for all he has done to galvanise and support the hospitality industry over the years.

Cyrus continued

“We are extremely grateful to Nick, John and Howard who came up with the idea to launch a Friends of Café Spice fund. Theirs is an incredible gesture, which has bowled us over. We can only say at this point a humble ‘thank you’ if you choose to become a Friend of Café Spice Namasté in this way too. The funds will be tightly ring-fenced for the costs of moving and setting up a new home for Café Spice Namasté. Your generosity will forever be etched in our hearts, and as we navigate the current situation, we will be looking at several ways, linked to our food and service, that we can thank you for believing in us.”

Pervin Todiwala added

“It pains us to announce that we will be closing the doors of Café Spice Namasté on Prescot Street at the end of January 2021. But we hope before then all of you can come and join us when the lockdown is lifted.”

Catherine Farinha of The Chefs’ Forum said

“We have worked with Cyrus for the last few years in supporting young chefs from catering colleges across London.  We also held an event at Café Spice Namaste that gave students from West London College and Westminster Kingsway College the opportunity to work with the highly esteemed chef Cyrus Todiwala and his talented team.  We very much look forward to working with Cyrus going forward and will do all we can to support the appeal to help find and fund a new site for Cyrus and Pervin’s beloved restaurant.”

Cyrus has worked tirelessly to support the industry, both in terms of young chefs with his Zest Quest Asia culinary competition and for the industry charity Hospitality Action, raising vital funds to support his chef peers who fall upon hard times – A true industry hero.

Cyrus concluded

“What I may add to the above is that Café Spice Namasté has given me an opportunity to do so much within and for my industry that no other platform could have. Through this building we have forged relationships that are unsurpassed and over the years the things we have done and achieved will always be etched in our hearts and memories. This I shall miss so much and the camaraderie and the number of schools, colleges, students and young budding chefs we have helped may not now have the same opportunity.

We have grown into the industry and the industry has grown into us. Long may that continue, and we hope to continue much of the good work, once resettled.”

“The pandemic has taken away any resources we would have otherwise had to fit out a new restaurant and that is now our greatest challenge. Hopefully we shall get there and come away smiling at the end.

The emotions we have felt in the last two days since the announcements are not describable as the support and the kind words from across the industry have been over whelming and has knocked us both to tears more often than we ever have had before, so I would like to take this opportunity to say a huge thank you to everyone.”

The Chefs’ Forum will be following Cyrus’ journey to a new site and wish he and Pervin all the very best at this difficult time.  To donate to the Café Spice Namaste Appeal, click here.

Koppert Cress Set to Launch a New VIP ‘Cress Couture’ Subscription Model to UK chefs

“Fashion is Architecture: It is a matter of proportions” – Coco Chanel

ANTICIPATION IS MOUNTING IN THE UK INGREDIENTS WORLD AS DUTCH MICROGREENS AFFICIONADO, ROB BAAN, CEO OF KOPPERT CRESS IS READY TO LAUNCH HIS NEW VIP ‘CRESS COUTURE’ SUBSCRIPTION MODEL TO UK CHEFS. SET TO MAKE ITS DEBUT NEXT MONTH, THE ‘CRESS COUTURE’ DESIGNER BOXES WILL ENABLE CHEFS TO TRY OUT SEASONAL NEW RELEASES AND EXCLUSIVE PRE-LAUNCH PREVIEWS OF THEIR WORLDCLASS CRESS AND MICRO GREENS COLLECTIONS.

Anticipation is mounting in the UK ingredients world as Dutch Microgreens afficionado, Rob Baan, CEO of Koppert Cress is ready to launch his new VIP ‘Cress Couture’ subscription model to UK chefs.

Set to make its debut next month, the ‘Cress Couture’ designer boxes will enable chefs to try out seasonal new releases and exclusive prelaunch previews of their world-class cress and micro greens collections.

Resonating with a chef’s desire to constantly update and improve the menu, not to mention – remain ahead of the game, the subscription service delivers the most exciting products in the pristine condition Koppert Cress is already renowned for.

Delivered once a month the new, expertly curated Koppert Cress subscription, will cost €39,99 (+/- £ 36.52). The boxes will be delivered either by your existing distribution network or by a preferred wholesaler.

The subscription box is complete with content, menus, bespoke recipe and technique suggestion cards and flavour match profiling. As research indicated that Chefs desired close contact with Koppert Cress representatives, development chefs are on hand to answer any menu inspiration questions subscribers may have through a unique QR log in.

A recent survey of chefs revealed that the popularity of Koppert Cress microgreens remains high in professional kitchens. Broken down into three areas, Flavour, Nutrition and Presentation, the quality of the microgreens, including seed origin, was an area of high importance to UK users and consumers. As chefs are becoming more proactive and interested in factors such as sustainability and provenance, they are reassured that Koppert Cress products deliver assurances on all their concerns for both nature and the environment.

Rob Baan and the team at Koppert Cress constantly have access to new innovations. They pride themselves on continuous new product development, but also in their ‘hunt for new plants’ and a vision ‘to change the way we look at food’.

The Koppert Cress headquarters in Monster, near The Hague in The Netherlands, has long been a source of
inspiration to chefs who have had the opportunity to visit. The facility is there to encourage chefs to offer feedback on products, and learn new techniques with the development team. Because of this close relationship with chefs, ulinary trends are born and ideas generated.

The Tasting Garden within the facility offers visitors an astonishing array of living taste teasers; from a Szechuan Button – a round yellow flower with a real shock factor, to a green leaf that offers a surprising, yet pleasant, combination of Vicks VapoRub® and Peppermint, to another that shines like Swarovski crystal yet pops in your mouth releasing fresh bursts of saltiness.

As Paul Da Costa Greaves and Franck Pontais prepare for the launch of the subscription service to the UK, CEO Rob Baan anticipates what this revolutionary service can offer to subscribers. “We are selling flavour to chefs. We are selling ideas, solutions and vibrancy. We are also selling the spirit of Mother Nature and all these wonderful products she has made available. Importantly, we are also in the business of nutrition and our experts can assist UK chefs with any questions they may have in relation to using our products to make their dishes a little more healthy, but still as delicious – or more delicious. Healthy food need never be boring, or obvious.

As chefs continue to challenge themselves and their teams to discover and create, the subscription model offers exclusive content from some of the worlds best chefs. Keeping ahead of the game, this is an opportunity to be at the forefront of new menu trends and product innovations. This is also your opportunity to be making a difference to the landscape of gastronomy”.

The Koppert Cress monthly subscription is described by those who have had a sneak preview as: “Inspirational, compelling, bang on culinary trends. As high-end fashion magazines showcase the most exciting creations of the season, so too does Koppert Cress through this service. Users will be kept abreast of new fashions, new influences and new leaders in the culinary world.

The package contains new releases alongside constantly changing seasonal favourites. Microgreens, Specialities, Blossoms and Leaves – all in reliably perfect condition. There is also the opportunity to try produce that has not yet entered the market and be part of a preferential trial of new lines and limited edition, designer collections.

The packages also include a few exclusive gifts, as well as development chef led recipe and menu innovation cards. With a Virtual Chef and QR Code, Chefs can scan and ask the Koppert Cress Virtual 24/7 Chef any culinary questions on profiling, technique or nutrition”.

The subscription model will be a rolling monthly contract. You can join up from the Koppert Cress website, the process is really simple. Also available for amateur cooks, or those dedicated to health and wellbeing, the subscription is the perfect way to say Happy Christmas to the foodies in your life.

The VIP selection boxes are expertly curated by Koppert Cress UK Culinary Team to equip chefs and accomplished cooks with all they need to create fabulous dishes with unrivalled flavour and style.

Koppert Cress is constantly looking for natural and innovative ingredients, which chefs can use to intensify the flavour, aroma and presentation of their dishes. Products that meet the increasingly stringent demands of restaurants across the globe. Cresses are freshly germinated seedlings of 100% natural aromatic plants. These plants provide freshness and intensity of taste and aroma that is almost exclusively found in young plants.

TO SUBSCRIBE TO THE KOPPERT CRESS SUBSCRIPTION BOX CLICK HERE

More information contact:
Paul Da Costa Greaves
Email: paul@koppertcress.com
Telephone: 07956 976413

Top Chefs Give Seal of Approval to Crustastun!

Having a device that can be promoted on a menu to demonstrate that live shellfish and crustacea have been humanely killed prior to cooking is proving to be a big draw for chefs.

The Crustastun, which we featured on The Chefs’ Forum recently, is a way of stunning crabs and lobster before cooking that does not involve any inhumane killing methods such as plunging into boiling water or slicing in half while still alive. The method used is a simple pulse of electricity that does the job simply and effectively.

Rupert Taylor, Executive Chef at Bowood Hotel, Spa & Golf Resort had this to say after working with Crustastun and having the machine on loan for the past two months:

“Having the Crustastun machine in the kitchen has made a real difference to the way we create our crab dishes here at Bowood.

We source the finest Brixham crab from Flying Fish in Cornwall.  We have noticed a remarkable improvement in the eating quality of the crab meat owing to it being less stressed by the stunning method of dispatch, as opposed to previous methods used in the kitchen.

“It is fantastic for our waiters to be able to let the guests know that the crab has been killed humanely when they order it on the menu. Our young chefs are also more aware of the humanity of crustacean dispatch as a result of seeing and using the machine in our kitchen – a fantastic and very necessary piece of equipment.”

Check out Rupert’s stunning dish of Brixham crab, crumpet, Thai puree and yuzu in this fantastic recipe film:

Students at Coleg Gwent got try their hand at recreating the dish in a masterclass via video link on Tuesday 10^th November, where they were able to connect with Rupert to give feedback and find out about his career as a chef in some of the leading kitchens!

Check out Rupert’s recipe here.

The Crustastun is a joint venture with Simon Buckhaven the inventor and Mitchell & Cooper. Simon approached M&C whilst working with a German manufacturer to produce Crustastun but wanted to bring the unit to a well-established and respected UK partner. Simon Buckhaven, remains the inventor to this day, however Mitchell & Cooper have reinvigorated the unit, optimised the design for manufacture and brought it to the forefront of the restaurant and seafood market. The appliance is unique and the result of 2 years extensive R&D at leading UK universities and other R&D establishments. It has the full backing of an extensive range of animal welfare organisations worldwide including the US, Canada, Australia and many European countries. It also has the full backing of the scientific community.

Any chefs interested in finding out more about Crustastun should contact Guy Cooper from Mitchell & Cooper on 01825 765511 or email sales@mitchellcooper.co.uk

The Great Game Survey – WIN a Fantastic Stalking & Shooting Experience!

The Great Game Survey – Tell us what’s on your menu and WIN a Fantastic Stalking, Game Butchery and Target Shooting Experience!

In the winter months, the availability of seasonal game is a serious opportunity for chefs and restaurants. To highlight its benefits The Chefs’ Forum spoke to two experts who explained why chefs should look to game to add some variety to menus and also to take advantage of its health benefits.

“Game meat has a lot going for it,” Annette Woolcock, Head of Taste of Game, told us.  “Basically, you should think of it this way: game is any meat that is hunted. It ranges from game birds such as grouse, pheasant and partridge through to venison, wood pigeon and rabbit.”

Game has the advantage of being a product that has lived wild following rearing – in the case of pheasants, partridges and grouse – and has had the freedom to do so in a completely unrestricted way. This makes it very different from poultry that is farmed and fenced in.

“The real secret to game is the meat,” Annette continued. “It is low in saturated fats and high in protein and nutrients. But there’s more to it than that. Because game birds and animals are wild, they are stronger and have moved around more.

“This develops flavour and muscle strength. The breasts of game birds are leaner and smaller and require a different more thoughtful way of cooking which lends itself to creativity in the kitchen.”

“Game is also sustainable on many levels. Truly wild game, like venison, lives a life that is completely free. Game benefits include the environment they live in. This requires woodland and planted crops that give birds shelter and food. These plots of crops are also very attractive to many species of birds – some which are endangered.

“Venison helps save and create woodland and reduces the negative effects of population on the ecosystem. Let’s not also forget that the shooting industry is worth £2 billion to the UK economy.”

Curtis Pitts (23), Director of Curtis Pitts Deer Services in Devon, is a staunch believer in venison and it makes up the majority of his business.  As a third generation deer manager, he personally harvests all of his venison from managed parkland and wild landscapes.

“Wild venison is an animal that lives in its natural habitat with no human interference,” he told The Chefs’ Forum.

“It has no reliance on man. The same can be said of wood pigeon and rabbits. Wild venison is a totally sustainable product with no human interference other than harvesting the carcass. The animal lives where it wants to, grazes and eats where it fancies and breeds and populates areas as and when mother nature lets them. 

“The other thing to remember is that venison is richer in protein than any other red meat. It’s high in protein. It’s also rich in conjugated linoleic acid which is thought to support a healthy heart. It is full of iron and B vitamins which help the body convert the food into energy and it plays a vital role in brain and nervous system function.”

Curtis is currently working with Taste of Game and some top chefs to showcase venison in all its finery.

Elly Wentworth has been using Curtis to supply The Angel in Dartmouth for the last two and a half years. She says that the quality of his venison is impeccable and loves the way that he always delivers in person.  Elly is working on a fantastic autumnal recipe that will be showcased in Great British Game Week at the end of the month (23^rd-29^th November 2020).

Chef Consultant and former Michelin-starred chef, Michael Nizzero has some show-stopping restaurants on his CV. These include the three Michelin-starred Waterside Inn at Bray and The Ritz in London. Michael is also supporting Taste of Game in working with Curtis Pitts to create a stunning dish with venison loin, macadamia and a grain mustard sauce.  He says

“Venison is my favourite meat to cook with as autumn is my favourite season and I think, the most inspiring time of the year.  I love wild foraged mushrooms and herbs, truffle and the array of rich and colourful vegetables this season brings.  Venison for me is always the centerpiece and the way that the animal grazes and forages natural ingredients this time of year make for the perfect plate and flavor profiles in the meat.”

Both Elly and Michael will release their recipes via www.tasteofgame.org.uk later this month.  Please follow on Facebook, Instagram and Twitter for menu inspiration and a celebration of fabulous venison dishes this Great British Game Week!

Charlotte Vincent, Head Chef at The Five Bells, Clyst Hyden, Devon has been buying venison and other game from Curtis for over a year.  She says she wouldn’t go anywhere else.

“Provenance is massively important to me and I love the way Curtis documents his stalking on his social channels, so I know exactly where it comes from and can see the humanity and respect with which it is treated throughout the harvesting and preparation process.  The meat is absolutely beautiful and very easy to work with.  It comes ready loined-down which really helps me out in my busy kitchen.  The Five Bells will continue to do take out during Lockdown 2.  We’ve also launched a new ‘Five Bells at Home’ service this weekend.  Our week three box will be a delicious Venison Wellington dish that our customers can make and enjoy at home and this will be Curtis’ finest locally-sourced venison.”

The recipe for this will be published on our recipe page, along with Michael and Elly’s dishes to celebrate Great British Game Week at the end of the month.

In the meantime, we want to hear from you about your perception of British Game and what you are cooking with it.  All survey participants will be entered into a draw to win the following prize, courtesy of Taste of Game:

• A BASC Deer Stalking Experience and Venison Butchery Masterclass
• A Whole Deer Carcass to Take Back to Your Restaurant
• Target Shooting Day with a BASC Accredited Instructor
• All Expenses Paid

Click here to complete survey

Terms and Conditions:

• The promoter is Red Cherry (Bristol) Ltd.
• The competition is open to residents of the United Kingdom aged 18 years or over except employees of Taste of Game and their close relatives and anyone otherwise connected with the organisation or judging of the competition.
• There is no entry fee and no purchase necessary to enter this competition.
• By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
• Route to entry for the competition and details of how to enter are via Facebook, Twitter, Instagram and www.thechefsforum.co.uk
• Only one entry will be accepted per person. Multiple entries from the same person will be disqualified.
• Closing date for entry will be Sunday 13th December 2020. After this date the no further entries to the competition will be permitted.
• No responsibility can be accepted for entries not received for whatever reason.
• The promoter reserves the right to cancel or amend the competition and these terms and conditions without notice in the event of a catastrophe, war, civil or military disturbance, act of God or any actual or anticipated breach of any applicable law or regulation or any other event outside of the promoter’s control. Any changes to the competition will be notified to entrants as soon as possible by the promoter.
• The promoter is not responsible for inaccurate prize details supplied to any entrant by any third party connected with this competition.
• The prize is as stated and no cash or other alternatives will be offered. The prize is not transferable. The Prize is subject to availability and we reserve the right to substitute any prize with another of equivalent value without giving notice.
• Winners will be chosen by an independent adjudicator or panel of judges appointed by the Promoter.
• The winner will be notified by telephone and/or email and/or DM on Twitter/Facebook and/or letter within 28 days of the closing date. If the winner cannot be contacted or do not claim the prize within 14 days of notification, we reserve the right to withdraw the prize from the winner and pick a replacement winner.
• The promoter will notify the winner when and where the prize can be redeemed.
• The promoter’s decision in respect of all matters to do with the competition will be final and no correspondence will be entered into.
• By entering this competition, an entrant is indicating his/her agreement to be bound by these terms and conditions.
• The competition and these terms and conditions will be governed by English law and any disputes will be subject to the exclusive jurisdiction of the courts of England.
• The winner agrees to the use of his/her name and image in any publicity material, as well as their entry. Any personal data relating to the winner or any other entrants will be used solely in accordance with current UK data protection legislation and will not be disclosed to a third party without the entrant’s prior consent.
• The winner’s name will be available 28 days after closing date by emailing the following address: alexandra@redcherry.uk.com
• Entry into the competition will be deemed as acceptance of these terms and conditions.
• This promotion is in no way sponsored, endorsed or administered by, or associated with, Facebook, Twitter or any other Social Network. You are providing your information to Taste of Game, Curtis Pitts Deer Services and The British Game Alliance.

Top Chefs Continue to Inspire Young Chefs Through Lockdown #2!

Gurpreet Singh Dham is the Executive Sous Chef at London’s Royal Lancaster Hotel.  He has been working with The Chefs’ Forum to continue to deliver curriculum enrichment sessions while restrictions remain in place.

As we head into lockdown two and restaurants are set to close their doors, it is crucial that The Chefs’ Forum Academy maintains strong links with employers, so that students can continue to learn from the very best in the business and forge relationships to aid work experience and apprenticeship placements once they are able to learn off campus once more.

The Chefs’ Forum Academy has arranged for chefs to dial into a virtual lecture every teaching week as the sessions have been filmed in a pre-record some weeks ago – This was excellent planning and fortunate with the latest announcement of a full national lockdown from tomorrow.

The Chefs’ Forum will continue to deliver weekly masterclasses across five catering colleges: The Manchester College, Bath College, Coleg Gwent, Pembrokeshire College and West London College.

Below is the film that will be shown to students at West London College on the 8^th December.  They will recreate the dish from a recipe card and Gurpreet will join them to assess via video link.

Gurpreet chose to prepare a rack of pork cooked sous vide for his Chefs’ Forum Academy masterclass which will be screened for students at West London College later this year. But what was really noteworthy about his dish was what he paired the pork with.

The popular and increasingly influential chef chose to make a porridge out of millet as his accompaniment and the final dish is a perfect representation of who he is as a chef. And that is what, we believe, makes The Chefs’ Forum Academy so special and so useful for colleges and students.

The Chefs’ Forum Academy is all about bringing together leading chefs and aspiring students so that the chefs can demonstrate what they have learned in the industry and the students can learn what will be expected of them when they graduate.

Over the course of this year this relationship between industry chef and college student has taken on a new meaning with lockdown preventing chefs from actually attending classes. This has not prevented the chefs from continuing to reach out and teach remotely.

Millet porridge is not an accompaniment that you would expect for a pork dish at a venue such as The Royal Lancaster Hotel but that is what makes Gurpreet Dham such an interesting chef. He successfully marries his native India with a western, classical, approach to cooking.

“I wasn’t interested in Indian cuisine when I started working as a chef,” he explains in his masterclass. “I was more interested in classical cooking and I came to the UK to learn it. However, when I got here and was working in hotels in and around Birmingham I saw that what was being offered as Indian food was not what I knew it to be. From that moment on I started to use the techniques I knew from home in my everyday cooking. And that is still as strong with me as when I started.

“Millet is an underrated ingredient but a very important one. It is low glycaemic and healthy and using it with pork, which is traditionally on the fattier side, lightens the dish. Millet is also a bland ingredient that takes spice and seasoning and allows you to use it as a canvas for flavours.

“In this case I used a base of garlic, shallot and ginger with cumin and garam masala to add a light spice to the dish. Alongside the pork, the jus and some pan-roasted carrot and purple beetroot the millet makes the dish lighter and healthier.

“I like to sous vide the pork on the bone, making sure to cover the bones with foil so they don’t puncture the bag, because it can be dry and the long slow cooking makes it soft and juicy.”

Yesterday saw Bake-off: The Professionals 2020 winner Laurian Veaudor join students at Pembrokeshire College to deliver a virtual masterclass.  His recipe of white chocolate choux pastry was very well-received. Laurian is also Chef Proprietor at Coco Rico Patisserie in Cardiff.

Rebecca Saunders organises and coordinates Chefs’ Forum Academy masterclasses across all five colleges,  she said

“Laurian was fantastic with the students, giving constructive feedback to them throughout the session.  It is so great to see how much the students enjoy the sessions and I was really impressed with their versions of his dish.  As we head into Lockdown 2, I am confident that we have created ample content to carry our colleges through.”

“I would like to take this opportunity to sincerely thank the chefs who are taking part in our employer engagement initiative and emphasis how crucial it is to have this resource for teaching staff and students alike.”

“It is also great for the chefs to be able to maintain contact with the students and colleges as they face another month out of their professional kitchens. The Chefs’ Forum Academy is such a positive platform, which enables chefs to give back to industry and inspire the next generation.”

Any chefs or colleges wishing to know more about The Chefs’ Forum Academy should contact rebecca@redcherry.uk.com

Inspiration for Chef Students Working with The Chefs’ Forum Academy

A recent interview with Tracy Round-Turner, Assistant Principal at West London College highlighted how working with The Chefs’ Forum Academy was helping students to make the right career choices and find inspiration from the professional chefs.

Tracy told The Chefs’ Forum

“We’re really grateful to The Chefs’ Forum. The hospitality sector has been severely hit. We’re so grateful that these leading chefs are still able to give up their time to support our students.

“The staff, as well, have gained so much from them. From the online quizzes and the masterclasses as well. Where our learners would normally go out on work experience now they are not able to do that so much but they are still getting that clear line of sight to industry professionals. They are getting all that experience working with these inspiring people which is raising their aspiration. We are so grateful to The Chefs’ Forum Academy for keeping it going.

“Learners are really engaged when it’s an industry professional just to think that one day they could be in that position. The Q & A is so valuable because it is so different to just watching a film. Being able to interact with the chef on the other side just enriches it so much more.

“Learners also get an insight into kitchens that they would never visit or dream that they could look like that. The big thing for us at West London College is that we have a variety of learners who come from very different backgrounds. Many of these would never get to go out and eat in the sort of exclusive establishments the college are working with, never mind see in the kitchens, and experience what is it is like to be back of house working on these incredible dishes – Not many people would.”

Working with The Chefs’ Forum Academy is showing the students that these fantastic hotels and restaurants are absolutely accessible to them, and that they are wholeheartedly supporting the college. There is a constant need for new talent in their busy kitchens.  This talent will come from our catering colleges, so bridging the gap between education and industry is perpetually important and the main ethos of The Chefs’ Forum Academy.

On meeting the chefs in their usual learning environment, the students are reassured that the possibility of gaining employment in some of London’s leading establishments is a real one.  They already have an ‘in’ to a first line of enquiry, their talent and determination will be recognized and the whole application process will be far less daunting.

The Chefs’ Forum is delighted that so many top London hospitality employers are backing The Chefs’ Forum Academy and forging links with the college that will pave the way for excellent work experience opportunities once restrictions are lifted.

Tracy continued

“The students get a glimpse of a real kitchen which is very different than the training kitchens we have here at the college. They see the proper pressure and all the equipment they use.

“We really saw that last year when we had the opportunity to take a group of students to The Dorchester. They worked on all these canapés and got to go out amongst all the guests at the event and hearing the students feedback afterwards at that event: they were just standing a mile high, their feet were floating way above the ground. It was an experience that they will never gain until they are working in that environment and to have that opportunity was a great learning curve for them.

The Chefs’ Forum Academy has given our learners a chance to watch and interact with industry professionals talking about different sectors. That really helps them make informed choices about the future direction they might go in.”

It is imperative that the students see for themselves the diversity of a career in hospitality and catering, the opportunities it can present and what can be achieved with hard work and determination.  Working with such esteemed chefs and employers is so valuable for everyone concerned.  The Chefs’ Forum delighted to be running The Chefs’ Forum Academy at West London College for a second year.  The calibre of chefs and the exclusive operations supporting the initiative is simply top drawer.

Tom Booton, Head Chef at The Grill at The Dorchester said

“It is great to see The Chefs’ Forum continuing to inspire young chefs with virtual masterclasses while restrictions remain in place.  I created a cod dish with carrot, capers and Brazil nuts.  The students were fantastic when they came here to work with us in the kitchens and front of house at the launch of The Chefs’ Forum Academy for West London College here at The Dorchester last year.”

“I was very cocky at school, but I got sent to a fantastic restaurant on the Essex border called Le Talbooth, run by fantastic Milsom family.  I started doing Friday, Saturday and Sunday after school.  I did my work experience there and just kept working.  I stayed there for four years and learnt the basics there.  I then went to France, America and back to London. I worked in many top kitchens and now I’m at The Dorchester where I am Head Chef at The Grill.  We are now back and running after Lockdown.”

He continued, if he were to give any advice to a young chef, he’d say

“Pride, energy, drive and stamina are the four things you need to succeed in this industry.  I’m not going to lie, it’s hard work – It’s blood, sweat and tears.  However, if you want to succeed in this industry, it will give you anything you want.  Thirteen years ago, when I started cooking, I didn’t think that I was going to be the Head Chef at one of the best hotels in the world…but it has kind of happened overnight and very quickly.  You never know who you’re cooking for and that one Hotel Manager I cooked for at The Westbury under Alyn Williams, managed to get me a job here at The Dorchester.  Everyone you meet, everyone you talk to, treat them with the utmost respect and if you really work hard and have it in your heart, it will pay off!”

Many chefs say tell The Chefs’ Forum that they would love to have had such a valuable resource when they were training.  We will continue to enrich the learning of students while restrictions remain in place.

Chefs wishing to get involved in teaching in The Chefs’ Forum Academy and inspiring the next generation should contact rebecca@redcherry.uk.com

Photo credit: www.harryelletson.com