Jack’s Creek Triumphs at 2024 World Steak Challenge, Showcasing Australia’s Premium Beef Quality
Family-owned Australian beef producer Jack’s Creek has reinforced its position as a global leader in premium beef, winning the coveted World’s Best Steak award for its Purebred Wagyu Sirloin, along with 17 medals—including 10 gold—at the prestigious World Steak Challenge 2024. This is the fourth time in 10 years, and the second year in a row, that Jack’s Creek has won this title.
The World Steak Challenge, held in London at the Smith & Wollensky Steakhouse, recognises the finest steaks from around the world based on breed quality, marbling, and consistency. Jack’s Creek’s success was highlighted by its gold medal wins in key categories such as Fillet, Ribeye, and Sirloin, across Wagyu, Wagyu Cross, and Black Angus entries.
Kaine Allan, Jack’s Creek UK and EU Head of Sales, was thrilled with the results:
“We’re overjoyed to see Jack’s Creek once again among the top contenders at the World Steak Challenge. These prestigious accolades reflect our unwavering commitment to producing premium beef and consistently delivering top-tier products on the international stage. We’re proud to be able to represent Jack’s Creek here in London, alongside one of our long-term European distributors, Albers Foods.”
The judging process at the World Steak Challenge is rigorous and comprehensive, with each steak evaluated based on its appearance, marbling, fat consistency, as well as tenderness, aroma, and flavour once cooked. In addition to the gold medals, Jack’s Creek earned silver medals in Ribeye and Sirloin categories and bronze in Ribeye and Fillet, highlighting the company’s diverse range of world-class offerings.
Stephen Edwards Meat & Livestock Australia Business Manager UK said:
“What an achievement for Jack’s Creek to have been awarded the coveted title of World’s Best Steak at the World Steak Challenge for the second year running – although having sampled the quality of their products I have to say it’s not a surprise.
“Jack’s Creek is a really top-quality producer of high-end red meat products, one of the best in the world. They have won the title of World’s Best Steak four times now, which speaks volumes of the consistency of Jack’s Creek and the wider Australian beef industry.
“Overall Australia performed amazingly well in this year’s competition, with a total of 21 gold medals, the most given to any country and we’re really proud to be a part of such a world-leading red meat industry. It’s a reflection of the quality of steak coming from Australia to the UK, which we’re delighted to be able to promote to retail buyers, chefs, restauranteurs and hospitality professionals here in the UK.”
Jack’s Creek Managing Director, Patrick Warmoll, reflected on the long-term dedication that has led to this success:
“These awards are a testament to the decades of hard work and passion behind Jack’s Creek. Since the 1980s, the Warmoll family has been focused on raising premium Black Angus cattle, and in the 1990s, we introduced Tajima Wagyu sires to our breeding program. This rich history and ongoing commitment to improvement have allowed us to remain at the forefront of the global beef industry.”
The winning Purebred Wagyu Sirloin came from a steer bred on the Warmoll family’s Big Jack’s Creek farm in Willow Tree, backgrounded on their Urubula property in Breeza, finished at Lemontree Feedlot in Millmerran, Queensland, and processed at Northern Co-operative Meat Company in Casino. Jack’s Creek’s unique approach to beef production, from breeding to feeding, ensures the highest possible standards for its premium beef.
“We’re proud not only of our own achievements but also of the entire Australian beef industry,” said Mr. Warmoll. “Australia’s beef sector continues to lead the world in quality, with advances in animal nutrition, breeding, and processing. Our success is part of a broader trend, as evidenced by the number of gold medals awarded to Australian producers this year.”
Jack’s Creek processes grain fed Wagyu, Wagyu Cross, and Black Angus cattle in toll- processing arrangements with Australian Country Choice and Northern Co-Operative Meat Company, exporting premium Australian beef to over 30 countries worldwide.
“These awards recognise the hard work of our entire team and our valued partners — from cattle suppliers to feedlots and processors — who all play a crucial role in delivering the finest beef for our customers,” concluded Mr. Warmoll.
Campania Shines in Global Spotlight: A Culinary Journey Through Territory and Traditions
Campania’s unique blend of geography, history, and culinary heritage was celebrated in an exclusive showcase titled ‘Divine Campania and Its Stars’, offering invited guests a gastronomic journey through the region’s rich traditions. Held in London on November 6th at The Italian Embassy, this special event highlighted Campania’s remarkable culinary influence through a thoughtfully crafted menu, curated to bring the flavours of Italy’s southern coast directly to an international audience.
The event, A Journey Through Territory and Traditions, featured a range of Campanian specialties, underscoring why the region has become an inspiration for chefs and food lovers worldwide. Guests enjoyed a menu that wove together the essence of Campania’s traditional dishes, including:
The Fried Specialties – showcasing the art of Campanian frying with golden, crispy bites that embody the region’s approach to simple, yet flavourful food.
The Mozzarella – highlighting the creamy buffalo mozzarella of Aversa, famed for its rich texture and taste.
The Fish – featuring fresh Mediterranean seafood, a staple in Campania’s coastal cuisine.
A Stroll through Sorrento – a course dedicated to the Sorrento Peninsula’s flavours, capturing the aromas of local herbs and the essence of citrus groves.
The Rice and The Pasta – an homage to Campania’s passion for pasta and risotto, crafted with traditional ingredients.
The Vegetables – using local produce such as San Marzano tomatoes, celebrated for their taste and quality in both Campanian and global kitchens.
In the dessert section, “Sweet Campania” indulged attendees with classic treats, each carrying Campania’s culinary legacy:
The Babà – a rum-soaked sponge delicacy.
The Pastiera – a traditional ricotta pie that symbolises the region’s Easter celebrations.
The Graffette – a Campanian twist on doughnuts, dusted with sugar and perfect for ending a meal.
In addition to these classic dishes, Divine Campania brought in some of the region’s finest wines, showcasing selections from Villa Campagnano and Cantine Antonio Mazzella of Ischia. Sparkling wines from these vineyards offered a taste of Campania’s volcanic terroir, while Biancolella DOC and Per’e palummo DOC from Cantine Casa d’Ambra added a unique dimension to the evening, reflecting the essence of the region’s soil and climate in every sip.
Felice Casucci, Councillor for Tourism of the Campania Region, spoke passionately about the importance of events like this to share Campania’s heritage with the world
“Campania is the irresistible embrace of a people that challenges every attempt at classification. Our region’s culinary legacy, intertwined with its land and history, inspires not only travelers, but chefs worldwide. This event celebrates the journey into the heart of Campania, a place where food is not only tasted but felt.”
From fried delights to fragrant wines, ‘Divine Campania and Its Stars’ demonstrated how Campania’s culinary offerings extend beyond ingredients, bringing together tradition, territory, and a love for life that makes the region a beacon in both the world of tourism and the global culinary scene.
Red Gurnard Takes Centre Stage in 40th Anniversary of the Roux Scholarship
The humble red gurnard, often overlooked in favour of flashier seafood, is about to make waves in the culinary world. This year, as the renowned Roux Scholarship opens its doors to young chefs across the UK, competitors are being challenged to bring this underappreciated fish into the spotlight. With the Roux Scholarship celebrating its 40th anniversary, the red gurnard could be set to take a starring role in the career-making contest.
Historically seen as bycatch rather than a delicacy, the red gurnard is known for its firm, white flesh and rich flavour. However, it has yet to gain the recognition of more glamorous fish in fine dining. Now, with the 2025 Roux Scholarship tasking participants with creating a dish centred around Cornish red gurnard, this fish may finally be getting its due.
Open to chefs aged 22 to 29, this year’s competition requires entrants to develop a recipe serving four people using two whole dayboat Cornish red gurnards, live St Austell deep-sea mussels, red dulse seaweed, and two garnishes, one of which must include parsnip. This approach aims to inspire young chefs to showcase British ingredients, transforming them into gourmet dishes with creative flair.
The decision to spotlight gurnard aligns with the scholarship’s ethos of celebrating overlooked British produce and elevating simple ingredients. Judges, including Michel Roux Jr. and Alain Roux, hope that the challenge will push contestants to think beyond traditional fine-dining staples, embracing a less conventional fish to deliver fresh, inventive cuisine.
Red gurnard is particularly prized by those who appreciate sustainable seafood. It is found in British waters and is fished responsibly, making it a great choice for the scholarship’s commitment to sustainable, locally sourced ingredients. Competitors will be required to honour its unique flavour profile and texture, finding ways to highlight its firm flesh, which absorbs marinades well and stands up beautifully to bold seasonings.
By shining a spotlight on red gurnard, the Roux Scholarship’s 40th anniversary challenge not only marks a milestone for the competition itself but also brings attention to an often underrated British ingredient. Through this unique brief, the scholarship aims to open new avenues for chefs and diners alike, expanding appreciation for local, sustainable produce.
With entries open until midnight on 20 January 2025, young chefs with a passion for innovation and a love of British ingredients have the chance to take their place in the Roux Scholarship legacy. The winning chef will go on to train in one of the world’s leading three-Michelin-star restaurants, a career-defining opportunity that promises to bring red gurnard – and the chef who reimagines it – to the forefront of fine dining.
Entries Open for The Roux Scholarship 2025
Just two weeks after the biggest names in the UK hospitality industry paid tribute to The Roux Scholarship’s founders Michel and Albert Roux at a special celebration at The Dorchester Hotel, London, the Roux Family are delighted to reveal the entry details of the 2025 competition. Entries open today and UK-resident chefs, aged 22-29, are invited to create their own recipe using a delicious range of ingredients as their first step to a potentially life-changing experience.
Recipe Challenge 2025
The Roux Scholarship 2025 competition invites chefs to create a recipe for four people using the following ingredients and criteria:
• Two whole dayboat Cornish red gurnards each weighing anywhere between 700g – 900g (maximum 1kg).
• 600g live St. Austell deep sea mussels
• Some fresh (or dried) red dulse seaweed, together with two simple or composed garnishes/accompaniments.
• One garnish/accompaniment must include parsnip and the other can be the chef’s choice. One of these can be served separately, if preferred.
• A sauce must accompany the dish.
Entrants have until midnight on Monday 20th January 2025 to submit their recipes via the online application system. As the first step of the application, chefs must register their entry via the website. If they meet the application criteria (eg. age, UK resident, correct qualifications), they will be sent the invitation to complete online the recipe application form. For additional rules and stipulations, see www.rouxscholarship.co.uk
Chairman Alain Roux said:
“With this challenge, we’re celebrating the great British seaside with some superb yet affordable ingredients; all are highly versatile, seasonal and sustainable. The trick will be to carefully balance the delicate, distinct, clean flavours of the gurnard and mussels with the earthy, sweet parsnip and seemingly more exotic red dulse. We’re looking to be inspired and delighted by some delicious, creative dishes.”
Chairman Michel Roux Jr said:
“Gurnard is such a wonderful fish to cook with. Its meaty, firm texture means it can handle bold flavours and different styles of cooking. Mussels, parsnips and red dulce open up a kaleidoscope of possibilities to accompany it.”
Celebration of the 40th anniversary of The Roux Scholarship and the lives of its founders Michel and Albert Roux
The celebrations of the competition’s 40th anniversary culminated with a reception for the Roux Family’s friends and industry colleagues at The Dorchester on 21st October 2024, during which the Roux Family, their friends and colleagues, paid tribute to the extraordinary legacy of Michel and Albert Roux.
The evening began with a special photograph at the front of the hotel with Roux Scholars and judges, all wearing brand new chefs’ jackets embroidered with The Roux Scholarship’s 40th anniversary logo, kindly provided by Bragard UK; 28 Scholars came for the event, the most that has ever gathered for one occasion.
With champagne flowing, courtesy of Champagne Laurent-Perrier, and delicious canapés prepared by The Dorchester’s Culinary Director Martyn Nail and his brigade, guests enjoyed a convivial evening in the hotel’s exquisite ballroom. Guests included former Prime Minister Theresa May and her husband Philip, in whose former constituency The Waterside Inn is set; as well as the country’s leading chefs, including Anton Mosimann, Raymond Blanc, Tom Kerridge, Claude Bosi, Simon Rogan and Stephen McLaughlin, as well as restaurant critics Jay Rayner and Richard Vines, and many other friends from the hospitality industry.
As well as speeches from Alain Roux, Michel Roux Jr, Emily Roux and Maria Roux, there were moving films in which touching and entertaining archive footage was woven together with further interviews with such friends as Angela Hartnett OBE, Rowley Leigh, Richard Corrigan, Edward Asprey, Edward Griffiths CVO FIH, Silvano Giraldin, Peter Allen and David Glaser. On stage, further speeches from John Williams MBE, Matthew Fort and Mark Birchall (2011 Scholar) paid tribute to their legacy as chefs, restaurateurs and as mentors for The Roux Scholarship.
New sponsors
The Roux Scholarship is delighted to welcome two new sponsors:
Filippo Berio
Established in 1867, Filippo Berio is the UK’s most popular olive oil brand. They are passionately committed to the very best of Italy’s culinary heritage and the highly skilled art of olive oil blending.
Gratte Brothers Catering Equipment Ltd.
Specialising in the design, supply, installation and maintenance of high-quality commercial foodservice facilities across London and the UK, Gratte Brothers was established in 1948. It is a third-generation, family-owned business.
The Judges
The judging panel is as follows: Alain Roux, Michel Roux, Brian Turner CBE, Emily Roux, Sat Bains (Scholar 1999), André Garrett MCA (Scholar 2002), Simon Hulstone (Scholar 2003), Adam Smith MCA (Scholar 2012), James Martin, Clare Smyth MBE, Rachel Humphrey and Angela Hartnett OBE. The Honorary President of Judges will be announced on 11th November 2024.
Important Dates
20th January 2025: Deadline for applications.
6th March 2025: Regional finalists compete, each cooking their written recipe plus a mystery basket dessert recipe challenge. Regional finals take place at University College Birmingham and University of West London. Six national finalists shortlisted.
14th April 2025: National Final at The Waterside Inn Culinary School, with the award ceremony taking place at Coworth Park, Berkshire.
Prizes
• The winner will choose from two star prizes: the two-month stage at a three-star Michelin restaurant anywhere in the world, or a bespoke training plan tailored to the chef’s skills and knowledge gaps. In addition, the winner receives £6,000, to support their career development as well as a host of fabulous prizes from our sponsors.
• The 2024 competition will be the fifth year the Mentorship Award is offered as a prize. As well as the £6,000 awarded to the winner for their career development, an additional £6,000 is awarded to them on completion of 15 months’ service with their current employer after they win. Should they take up a new role in that time, the funds will be awarded to the original employer to help in the development of the remaining brigade.
• Go to www.rouxscholarship.co.uk for more information about the Roux Scholarship competition and details of the long list of prizes, courtesy of our sponsors and preferred partners.
Our sponsors
The Roux Scholarship is sponsored by a number of companies, whose support is vital: Aubrey Allen Ltd, Bragard UK, Bridor (UK) Ltd, Champagne Laurent-Perrier, Coworth Park Hotel, Elle & Vire Professionnel, Filippo Berio, Flying Fish Seafoods, Global Knives, Gratte Brothers Catering Equipment Ltd, L’Unico Caffe Musetti, Regent Seven Seas Cruises, Showerings Cider, St Ewe Free Range Eggs, The Macallan, TRUEfoods Ltd, Udale Speciality Foods Ltd, and Wellocks. Their details can be found here: www.rouxscholarship.co.uk
Talented South West Chefs Recognised in Prestigious Competition
Talented chefs and home cooks from the south west have been recognised in one of the UK’s most prestigious chef contest.
The finals of the South West Chef of the Year competition, which is in its 20th year and was co-founded by renowned chef Michael Caines MBE DL, took place this week. The winners were announced at an awards ceremony at Exeter Golf and Country Club.
A team of top professional chefs from hotels and restaurants across the region, including Nathan Outlaw, Harriet Mansell, Hywel Jones and Chris Cleghorn, judged the competition at the closely fought finals at Exeter College.
South West Chef of the Year is widely regarded as one of the UK’s leading culinary competitions. It provides a platform for the region’s young chefs to build their profiles and an opportunity for the industry to promote the high standards of hospitality in the west country. It also aims to recognise the skill and creativity of professional chefs and amateur cooks; nurture up-and-coming professional and student chefs and provide a platform from which competitors can highlight their skills and develop their careers.
Michael Caines said: “Congratulations to all of the winners from today’s competition. We have seen some amazing dishes created by some truly talented chefs, all made with outstanding local ingredients that highlight the skill of our participants and the quality of produce here in the West Country.
Best dish award Harrison Brockington – Starter of Sea Bass, celeriac, mussel and clam blanquette
“We’re very grateful to all of our sponsors and suppliers who continue to support our competition. Their commitment enables us to stage this annually and contribute to the nurturing of the next generation of west country chefs.”
Michael added: “This competition was set up 20 years ago as we were coming out of the foot and mouth crisis, which decimated so much of the farming and hospitality industry. We’ve weathered some storms since then, whether economic or, of course, the covid pandemic, and I’m sure there will be more to come, but we’re proud to still be here, promoting and supporting our industry and the wonderful south west region and its abundant food larder.”
The award winners are:
Professional Chef of the Year – Harrison Brockington
• Overall South West Chef of the Year 2024 – Harrison Brockington, Gather, Totnes
• Professional Chef of the Year – Harrison Brockington, Gather, Totnes
• Young Professional Chef of the Year (aged 19-24) up to junior sous chef – Keren Fry, Àclèaf, Boringdon Hall Hotel, Plympton
• Student/Apprentice Chef of the Year (aged 16-19) – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• South West Home Cook of the Year (aged 16+) – Lucinda Ellicott, Paignton
• South West Junior Chef of the Year, an award for students aged between 11 and 16 – Lexie Colley from Churchdown School Academy, Gloucester.
• Best Showcase of Regional Ingredients – Toby Pyne, Truro & Penwith College and the Peterville Inn, St Agnes, Cornwall
• Best Presentation – Finn Clark, Exeter College and Àclèaf, Boringdon Hall Hotel, Plympton
• Best Menu – Ollie Stonefrost, Lucknam Park, Bath
• Best Dish – Harrison Brockington, Gather, Totnes
The awards were presented at a glittering presentation evening at Exeter Golf and Country Club, when previous winners and competition judges – four of whom were Michelin star chefs, prepared a sumptuous meal.
For more information visit www.southwestchef.co.uk
Photography by SG Haywood Photography
Chef Rex De Guzman’s Filipino Street Food Concept, Turo Turo, Finds a Permanent Home in Tooting
After 10 years honing his signature Filipino barbecue through street food stalls, events and pop-ups, British-born Filipino chef and entrepreneur Rex De Guzman is thrilled to announce that he will be opening his first permanent standalone restaurant on Tooting Broadway on 14 November.
Spotlighting the brilliance of fast, Filipino street food, Turo Turo’s playful, affordable menu and signature ‘Boodle Fight’ dining concept will offer an accessible glimpse into the country’s vibrant cuisine.
Taking its name from the Tagalog phrase for ‘point-point’, which is used to describe fast food stalls in the Philippines where customers signal the items on display to order, the Tooting restaurant is the latest opening from Rex since launching the pop up Turo Turo Express, at The Queen’s Head pub, Holborn.
A traditional fermented shrimp paste named bagoong plays a pivotal role in the concise yet dynamic menu, designed for mixing and matching. Small plates include Oxtail Kare Kare Croquettes served with peanut sauce; sticky Ginger Bagoong Wings; and Ensaladang Talong, a charred aubergine and tomato salad which won ‘Best Vegetarian Dish’ at the British Street Food Awards, 2019.
Meanwhile, items from the ‘Pancit’ section showcase hearty noodle dishes including the iconic Beef Pancit Canton and Pancit Palabok — rice noodles topped with shrimp sauce, hard-boiled eggs, chicharon and a squeeze of citrus. Coconut milk-based ‘Ginataan’ dishes such as the creamy Cauliflower Gata and fiery Chicken Bicol Express promise comfort in a heartbeat, while Rex’s signature Grilled Chicken Inasal seasoned with annatto, lemongrass and garlic will be sold by the half or quarter, alongside Adobo Spare Ribs and Sizzling Pork Sisig — a platter of chopped pork face and ears, seasoned with citrus and chilli.
A generous selection of sides including Garlic Butter Corn, Stir-Fried Bok Choi and Fried Plantain are available, while the dessert menu features a Mango Float made with crème patisserie, whipped cream, and biscoff; and the Royale Bibingka, a glutinous coconut rice cake cooked in banana leaves and topped with grilled cheese. Crafted to cater to groups of 8 or more, the Boodle Fight sharing concept showcases a traditional Filipino family feast. Served on a bed of banana leaves without crockery or cutlery, a variety of dishes including Beef Longganisa, Ginger Bagoong Wings and Garlic Butter Prawns will encourage guests to connect with their loved ones or colleagues via the lively, tactile experience synonymous with familial dining in the Philippines.
Guests can enjoy a drink at the bar pre or post dinner with a cocktail menu carefully designed to distil some of the team’s favourite Filipino flavours and stories. Every ingredient has been selected carefully for its reference to the culture, with rum and sugar cane central to the menu on account of the ingredients’ historic cultural importance in the region. The bitter sweet notes of cocktails like the Sugarlandia Storm (Don Papa Barolo, Lime juice, Ginger beer and Angostura) and the Jungle Bird (Diplomático Mantuano, Bitter liqueur, Pineapple puree, Sugar cane syrup and Lemon juice), for example, marry perfectly with the spice and fragrance of Turo Turo’s food.
Filled with organic colours and textures, the warm, inviting space complete with 50 covers and a heated terrace will offer guests a comfortable place in which to relax and experiment with the flavours of Filipino cuisine.
Address: 102 Tooting High Street, SW17 0RR
Website: www.turoturo.co.uk Instagram: @Turoturouk
Opening hours:
Wednesday – Friday, 12:00pm – 4:00pm | 5:00pm – 10:30pm
Saturday, 11:00am – 11:00pm | Sunday, 11:00am – 9:30pm
Closed Mondays & Tuesdays
A Taste of the Northwest with Four Brilliant Chefs Cooking at the 5-star Municipal Hotel & Spa
The Chefs’ Forum Northwest Networking Lunch
Date: Monday 18th November 2024
Time: 12pm – 3pm (drinks reception at 12 pm)
Location: The Municipal Hotel & Spa, Municipal Building, Dale Street, Liverpool L2 2DH
The Chefs’ Forum will host its first ever networking lunch in Liverpool, featuring a collaborative four-course menu created by esteemed chefs and culinary students from Hugh Baird College. Here’s a look at the talented chefs leading each course:
Mike Kenyon – The London Carriage Works
Chef Mike Kenyon, known for his innovative and refined approach, is the head chef at The London Carriage Works, a celebrated restaurant in Liverpool. With a dedication to seasonality and sustainability, Mike’s cooking emphasises locally sourced ingredients and elegant, balanced flavours. His starter course for the event promises to set a vibrant and sophisticated tone.
Paul Askew – The Art School Restaurant
A prominent figure in the UK culinary scene, Paul Askew is the chef patron of The Art School Restaurant in Liverpool. With over 30 years of experience, Paul is renowned for his fine dining expertise and is a leading advocate for the British culinary renaissance. His restaurant, The Art School, is a Michelin Guide and Good Food Guide staple, celebrated for its innovative take on British cuisine.
Andrew Green – The Municipal Hotel & Spa
Executive Chef Andrew Green brings extensive experience in luxury hospitality to his role at The Municipal Hotel. Known for his skill in creating refined, hearty main courses, Andrew has led culinary teams in high-end kitchens across the UK. His commitment to quality and craftsmanship is reflected in each dish, with flavours that balance boldness and elegance. Andrew’s main course will reflect his passion for comforting, indulgent cuisine prepared with precision and care.
Jake Parry – The Halyard Liverpool, Vignette Collection
Jake Parry is a rising talent within Liverpool’s culinary scene, serving as Executive Head Chef at The Halyard Liverpool, part of the prestigious Vignette Collection. Known for his imaginative dishes, Jake’s approach blends classic techniques with contemporary flair, making each dish both visually stunning and richly flavoured. His dessert course for The Chefs’ Forum lunch will be a creative and memorable finale, highlighting his unique approach to combining textures and flavours.
This lunch promises a unique opportunity to experience the signature styles of each chef, complemented by the talent of local students. The event is an excellent chance for chefs, restaurateurs, and hospitality students to connect, learn, and share in the evolving culinary landscape of the Northwest.
Open to all senior front and back of house professionals. For more details and reservations, email brogen@redcherry.uk.com
70th Anniversary of Disciples of Escoffier International
University of West London Hosted Young Talent Inauguration into Disciples of Escoffier
On Monday, October 28, 2024, the culinary world gathered at the University of West London’s Pillars Restaurant to mark the 70th Anniversary of Disciples of Escoffier International. Hosted by Michael Coaker, Culinary Ambassador at the University of West London, and Lionel Strub, President of the Disciples of Escoffier UK. The event celebrated Auguste Escoffier’s timeless influence on global cuisine, drawing renowned chefs and hospitality leaders to honour his legacy.
Michael Coaker said
“We were delighted to host the 70th celebration of the Disciples of Escoffier International. With so many colleagues and industry friends showcasing both British and French dishes in a classical manner with a modern twist. It was a pleasure to cook and serve to so many hospitality dignitaries with the students from University West London, they didn’t disappoint. I look forward to working with the Disciples of Escoffier UK to engage and mentor the next generation of young chefs (Jeunes Talents Escoffier)”.
Michael left the audience of culinary stars with the following quote by Escoffier himself:
“Good food is the foundation of genuine happiness.”
“La bonne cuisine est la base du veritable bonheur.”
Auguste Escoffier (1846-1935)
The King of Chefs and the Chef of Kings
The special evening commenced with a welcoming reception, featuring British and French-inspired canapés like Cornish crab with caviar, mini fish and chips, escargot, and Coquilles St Jacques, followed by a curated selection of hot bowl dishes and classic desserts, including a signature 70th Anniversary cake, made by Cake Girl London.
The celebration also spotlighted rising culinary talents Laura Frend and Daisy May Osbond from Bournemouth & Poole College, who were inducted as the Young Talent of Escoffier and will soon represent the UK at the Disciples of Escoffier competition in France. Their inauguration was officiated by Pierre Alain Favre, EU President of Disciples of Escoffier, and Michel Escoffier, great-grandson of Auguste Escoffier, highlighting the organisation’s commitment to nurturing future chefs.
Guests of honour included John Williams MBE, Executive Chef at The Ritz, who reflected on Escoffier’s foundational role in modern cuisine, noting, “Escoffier was a master of Grand Cuisine, the classic cuisine of France.”
Duncan Palmer, Managing Director of BVLGARI Hotel in London, celebrated Escoffier’s legacy in bridging kitchen and service harmony, stating, “It is wonderful to see young talent being inaugurated into Disciples of Escoffier to continue the legacy.”
The event concluded with a toast to Escoffier and a cake cutting by Paul Askew, Vice President of the Disciples of Escoffier UK, underscoring the community’s dedication to preserving the values and traditions of Escoffier’s “Grand Cuisine” for future generations.
Film & photography by Carlos Farinha
Say Cheese, Again!
The Chefs’ Forum conducted a live R&D focus group at the University of West London, a leading institution known for its strong Food Science and Culinary Arts programmes.
The event took place within the University’s state-of-the-art training kitchens, providing the perfect setting for hands-on learning and sensory product evaluation.
The University, located in the heart of West London, has a reputation for integrating practical industry experience into its curriculum, making it an ideal venue for this innovative project.
During the session, final year Culinary Arts Management undergraduates were tasked with evaluating three varieties of cheese – Mozzarella, Cheddar, and Burger Slices.
The blind ‘comparison tasting session’ involved traditional dairy cheese, a well-established vegan competitor brand, and an exciting new dairy-free/vegan alternative to cheddar, mozzarella and burger slices.
All three versions of the ‘new dairy-free cheese are yet to be released to the UK market, with research and development currently underway for NPD experts, New Food Innovation, facilitated by the food marketing specialists at The Chefs’ Forum.
Miley Lui, Final Year Culinary Arts Management student said
“I really enjoyed today, it was very interesting to try the various cheese samples and their applications. I know lots of people who are lactose intolerant.
Having plant-based, non-dairy cheese products available is really helpful as a chef to cater around dietary requirements.”
Miley’s course mate Eden Chun Chung Woo added
“Having worked in a restaurant in Hong Kong, I will definitely tell my boss about this. There is now a genuine replacement option for dairy cheese and this is great news for chefs and restauranteurs when catering for various food allergies and intolerances.”
The live brief not only allowed students to apply theoretical knowledge in a real-world context but also gave them a behind-the-scenes look at the research and development process that drives food innovation.
The University’s Culinary Ambassador, Michael Coaker, worked with Lecturer Nathan Vasanthan to facilitate and organize the session, leading the culinary team in preparing the samples and labelling them for the students to taste, Coaker said
“Live briefs like this one from The Chefs’ Forum, help our students prepare for careers in hospitality, new food development and NPD. In today’s tasting session, they were able to engage in food and get ready for the workplace. As trainee chefs, this focus group taught the students how to taste and evaluate food products within a controlled environment.”
Nathan Vasanthan, a leading Academic and Senior Lecturer at the University, said:
“It’s important to prepare students for the complexities of modern food production. Taking part in this research meant that they were able to evaluate various cheese products for the marketplace and compare and contrast dairy cheese against plant based alternatives. We’re grateful to The Chefs’ Forum for holding the R&D here at University of West London. The plant-based and alternative food sectors are growing rapidly now and we need to stay on top of current trends within the industry.”
Director of The Chefs’ Forum Catherine Farinha concluded: “The students’ feedback will contribute to refining the new product before its official market launch. This partnership between The Chefs’ Forum and the University of West London highlights the essential role of collaboration between industry and education in driving sustainable food innovation.”
For more information on New Food Innovation and their specialist work in the field of food science and New Product Development, please visit www.new-foodinnovation.co.uk
Photography by Carlos Farinha
Surrey Take Top Spot at NHS Chef Finals
Alejandro Hernandez and Manuela Miccoli from the Royal Surrey NHS Foundation Trust have been named the winners of NHS Chef 2024, following an intense week of competition at The Cookery School, The Grand Hotel in York. Competing against six other teams from across the country, the duo impressed the judges with their creative and skilful menu, which included a venison bao bun starter with blackberry BBQ sauce and celeriac and apple slaw, gnocchi with hake and granola, a lentil patty with roast potato and mushroom gravy, and a classic tiramisu.
The competition saw finalists rise to a range of challenges, showcasing their ability to create restaurant-quality dishes on an NHS budget while addressing diverse dietary needs. All of this was accomplished while maintaining the high standards required for patient care.
Judges praised the talent and dedication on display. Lisa Goodwin-Allen from Northcote called the final “a real eye-opener,” noting how both the food and presentation had advanced significantly. “Cooking in hospitals is not easy. Innovating and finding directions is even harder. I think we’re really starting to see a new future for hospital food,” she said.
Nick Vadis, Culinary Director at Compass Group UK and chef ambassador to NHS Supply Chain, echoed this sentiment: “What we’re seeing today is not a reflection of current hospital food but the food we are going to see in the future. This competition is so important for hospital teams to be involved in the wider picture of where food is going for those that visit, work, and are treated in hospitals.”
Louise Wagstaffe from Delicious by Design also praised the technical skills and creativity demonstrated throughout the competition. She highlighted the Children’s Challenge as a standout, saying, “I loved seeing the teams design dishes specifically to apTpeal to children… Their passion and creativity really shone through.” She also lauded the Wildcard Challenge, which pushed participants to scale, gut, and fillet fish—tasks unfamiliar to many, but all rose to the challenge, showing their adaptability.
Philip Shelley, Senior Operational and Policy Manager and National Lead for Net Zero Food, summed up the spirit of the event, noting how all competitors had “consistently created outstanding food,” demonstrating their knowledge, commitment, and ability to deliver high-quality, healthy meals within the constraints of an NHS kitchen.
The NHS Chef 2024 competition continues to raise the bar for hospital catering, highlighting the innovation and skill of NHS chefs as they work to transform the future of hospital food.
